Snowed In (The Session #108)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Jon Abernathy at The Brew Site who is hosting this month’s Session:

“The theme is “Snowed In,” and I want it to be open-ended. It’s the first week of February—we are solidly in the grip of the winter, which means hunkering down from the cold and, depending on where you live, waiting for warmer days to thaw out the ice and snow. But perhaps it’s one of those winters, where the snow starts falling… and falling… and falling some more, and the next thing you know, schools are closed, there’s four or more feet of snow on the ground—and you are effectively snowed in and not going anywhere.

So what’s next? That is what I want you to write about—as it pertains to beer, of course! …

My birthday is 2/3rd of the way solidly into winter, late in February. People can complain about winter weather all they like—as do I on occasion—but my birthday is during that hell of sleet, rain, ice, snow, freezing winds and everything else that comes with being in the Midwest or Central Oregon in the dead of winter. I used to despise it but now I embrace it. I want it all. And I want all the winter types in February! Now I’m not sadistic; I am perfectly pleased with a day or two of each of the bad kinds of winter weather or even a good gobsmacking by two or three all in one day. Then it can go away. It can, of course, be as nice as it wants; although, admittedly, I’d be a bit freaked out by temps over 60F/15C.

All of that to say, I am fully down with Jon’s topic. And while perhaps not as prepared as I would like “knowing the snow’s coming” we are not unprepared either. Both contingencies will be addressed, as will most of the ideas Jon proposed.

Cold weather beer styles

My cold weather beer styles are pretty much my normal beer styles, although a few specific beers creep in during the colder temps. Imperial stouts and barley wines, barrel-aged or not, are our go-to beers, all year-long. I am not a fan overall of the winter warmer category but a few like Deschutes’ Jubelale and Anchor’s Our Special Ale/Christmas Ale do get put into the winter line-up, at least a couple of each. It also means trying more of them to hopefully find others that can do spicing the way I prefer; not many do. There are also other winter seasonals, such as Deschutes’ Red Chair, that also need a few or more imbibed.

Dip into cellar? Something special?

Here is where we are already prepared. Our cellar is two smaller fridges—4.4 and 11 cubic feet—which are temperature controlled, for which we have a by shelf inventory (spreadsheet). We also—as we buy more beer than we can actually cellar—have several boxes full, all of which is also accurately inventoried. Then there’s the general drinking beer which we do not bother (anymore) to put into the spreadsheet. “General drinking beer” may still be an Impy stout or a barley wine but we simply had no intention of cellaring them when we acquired them; we simply meant to drink them “soon.” We were buying mostly cellar beer for a good while. Had to get that (somewhat) under control. We also used to put every beer into the spreadsheet. We were young. Or something.

So … “snowed in and not going anywhere”? We do have projected dates for most of the cellared beers but we adjust some of the longer, more hopeful, dates based on drinking as we go. Some have definitely moved up across time. We also realized we needed to drink a lot more of them sooner rather than later based on incoming amounts so we are “suffering” our way through that. 😉

I am going to assume this is around my birthday in a couple weeks; thus, as of now anyway, first up would be my last Firestone Walker Double DBA Proprietor’s Reserve Series No. 001 (2012). I drank the previous one February 28th last year and it was freaking ridiculous. It was simply one of the best beers I have ever had the pleasure of tasting and we had a whole 22 oz. bottle to the two of us. I got four of these from our friends at Broken Top Bottle Shop & Ale Café in late 2013 and they have been amazing all along but the improvement along the way has been off the charts! So I have chosen this as this year’s birthday beer. Could change my mind but not thinking I will.

Next up for consideration:

Some of the tasties we are already scheduled to drink soon: 2013 editions of Brasserie Dieu du Ciel’s Péché Mortel, Dogfish Head’s World Wide Stout and Crux’s Tough Love. There are far more coffee stouts than the Péché, like a 2013 BCBS Coffee, a Stone 2013 IRS Espresso and a Founders’ Breakfast Stout. among a few others.

We might finally get on with our Fort George Cavatica Stout tasting. We have 16 oz cans of regular Cavatica Stout from 2014, along with the barrel-aged versions from the last few years: 2013 Rye, 2014 Rum (also 16 oz cans) and 2015 Bourbon (22 oz bottle). Should make for a fun excursion.

I spy a 2014 Firestone Walker Velvet Merkin slotted for sometime in 2016. Snowed in seems like as fine an occasion as any for it.

Perhaps one evening as we’re winding down, we could sip on a Westvleteren XII (2012) and contemplate our moments of good fortune. I still have three of these that I got in the “fix the roof” six-pack.

Like I said, there are others, listed in the spreadsheet or not, but these are some of the more intriguing and, in a few especial cases, better—fully world class—beers that would fit the extended snowbound occasion.

Stock up on go-to beer

Depending on the timing, I would want a case of Deschutes’ Jubelale. This year’s (2015) is my favorite so far. Every time I drank it I wanted another. Sometimes I chose not to but the “but I want another” was strong for me in this year’s Jubelale. The thing is … I only drink this fresh. Same as with Red Chair. And I do mean fresh. If I can’t verify this is only a month old or less I generally won’t touch it. My choice, I know. Saw a 12-pack at Haggen’s (supermarket) the other day (first week of January) for a reasonable price and I had a tough time rationalizing my way into following my own principles. I adore both of these beers but can only drink them for a few weeks each year as if it isn’t fresh it is not the same to me. I am not so much on this level of freshness with any other beers. Not at all. Don’t get me wrong I like fresh beer (and appropriately aged beers, no doubt) but this is some kind of hyperfreshness fetish. But, to me, when definitely fresh, these are both world class beers of the highest order but when not quite fresh anymore they rapidly start to approach “Meh. There’s better beer available in this town/bar/pub.” I don’t want to be there with either of these beers. So I self-limit in an odd way.

Picked up a case of Oskar Blues’ Ten Fidy Imperial Stout end of January. This is currently the wife’s go-to beer whenever I am drinking one of the many things I have around that she isn’t into. I also quite like it and generally leave it to her but with a case I can have a few. We’d been buying it by the 4-packs but realized I should just ask “my guy” for a case. Making that request a couple weeks ago reminded me I have no Anderson Valley Barney Flats Oatmeal Stout in the house either. Went through several cases of that the last couple winters especially as that was my go-to beer. Might need to grab a 6-pack or two and see how it’s tasting. Could need to talk to my guy about that again too.

I have been drinking a boatload of Pelican’s Umbrella Single-Hop IPA with Ella hops from New Zealand as my go-to beer lately. I’ve been loving the heck out of that! Also a bit strange as there are only a few IPAs—of any kind or color—that get me excited. And never one I have bought by the 6-pack! I was so excited when Umbrella was put in 12 oz 6-ers and made year-round. Crazy but there it is. Seems I need a good hop bite with none of that “Is it the roast malts, or the bitterness from the hops/coffee/chocolate/ … WTF is that bitterness?” that we get frequently in many of the beers we love.

Even more lately, I have been drinking Fremont’s Dark Star Imperial Oatmeal Stout in 12 oz cans. Fremont has just recently begun distributing in Bend but I have had several of theirs previously thanks to a local friend, Ryan, who is a big fan of them. In fact, he gave me one of these for my birthday last year. I gave it 5-stars (of 5) and wrote “Very creamy. Fruity. Nice. I like this a lot.” I left out the ridiculous roastiness, the massive mouthfeel during and long after, and the lingering complexity. This is big and chewy and at 8% seems even bigger.

Whoa! just checked Fremont’s website and they say this beer is only available January 1st to February 29th. Oh. Hell. No. Just shot my guy a message. Got a case on its way. This is stocking up on go-to beer, right?

Too late for more Jubelale for me this year but maybe if I truly knew the big one was coming I’d break my prohibition as it would still be a tasty beer, to say the least. I would want a case of at least one of the stouts but preferably the Ten Fidy as we need something Sara is happy to consume without investing lots of thought. Going with the Fremont for now but would not a couple 6-packs of the Barney Flats for something more sessionable and also of Umbrella. Need a little variety in your drinking beer, I do.

Homebrewer

I am a fledgling home brewer so do not yet even have all of the equipment and certainly not any ingredients for brewing up something on the spot—well, that’s a lie as I have a good 3/4 lb or so of Cascade pellet hops in the freezer that were given to me.

I have also not brewed in the snow yet but look forward to it. If I can find a way to make it possible.

I think a nice roasty, toasty porter or stout would be a good match for the weather and goes along with many of my other choices in this post.

“Desert island beer” but colder – snowed in for all of winter

Well … this depends. Is this something available and affordable to me? Is it something I choose for myself or for the wife and I both or something we choose together? Those questions will all influence the answer.

Considering that if it isn’t available to me (for whatever reason) or I cannot afford it (one of those reasons) then I’m not going to get it so we will just forget that blissful group of beers and move on.

I think, as of now, the easy answer is Barney Flats if only I’m choosing and Ten Fidy if I am for both of us, and possibly if we both choose one between us. I would go with the almost sessionable Barney Flats over the not-at-all-sessionable Ten Fidy myself as it would have a bit more range.

If I could somehow get fresh deliveries but only of the same beer I might for go this year’s Jubelale but that’s not really possible over Winter anyway since by then Red Chair has replaced it as a seasonal.

Beer book(s) paired with which beer

Well, there’s the easy answer of the appropriate style with each book in the Classic Beer Styles series from Brewers Publications, for instance Pale Ale with one’s favorite pale. I’m not sure what my favorite pale is although I know I like a few. Poking UnTappd I’m going to have to say either Deschutes Hop Trip, Block 15 Print Master’s Pale, Mazama Oregon SMASH, or Crux The Pale Ale.

I own Pale Ale (Foster), Porter (Foster), Stout (Lewis), and Barley Wine (Allen & Cantwell) (all of which I’ve read) and Vienna, Marzën, Oktoberfest (Fix & Fix) which I have not.

Probably couldn’t get very far at a time with Barley Wine unless sipping very slowly. I’ll leave it to you to choose appropriate beers for these and the following.

Might I suggest some possible combinations for your own consideration:

Boak and Bailey  Brew Britannia with the best approximation [if not in the UK] of English beer, preferably a sessionable one, that you can achieve in your location. Actual British beer would be preferable, with something from one of the upstarts even better. Perhaps you ought sit in your local and enjoy your beer there while you read it. That would be my choice. [Learned to read in bars in college & grad school, basically across my 40s. “Retired” from the Army and started college full-time to finish undergrad degree and eventually grad school.]

Patrick Dawson – Vintage Beer with anything cellared for over three years.

Sam Calagione – Extreme Brewing with some Dogfish Head Palo Santo Marron, or one of their other off-centered beers [same issue as Barley Wine above, though].

Terry Foster – Brewing Porters & Stouts with tasty porters or stouts or an assortment of the various sub-styles if your tastes are eclectic enough. Mine are. I can appreciate a well-made porter or stout of any origin.

There’s also the Brewing Elements series from Brewer Publications:

Stan Hieronymous – For the Love of Hops with a nicely hopped (whatever that is for you), hop-forward beer, with either your favorite hops or some of the newer German varieties or anything from New Zealand.

John Mallett – Malt with tasty malt-forward beers.

Chris White & Jamil Zainasheff – Yeast with tasty yeast-driven beers. [not yet read]

John Palmer & Colin Kaminski – Water with, well, not sure what a water-forward beer would be, but tasty beers where the style is heavily-dependent on the water profile seems a good start. [not yet read]

Then there are potentialities like working your way style-by-style through some of these:

Mirella Amato – Beerology [read, not yet reviewed]

Garrett Oliver – The Brewmaster’s Table

Jeff Alworth – The Beer Bible [read, not yet reviewed]

Randy Mosher – Tasting Beer

Brian Yaeger – Oregon Breweries (or your own state/region) with a selection of Oregon (or other “district” as appropriate)  beers

Jon Abernathy – Bend Beer [still need to do a proper review of this]

Pete Dunlop – Portland Beer (or your city)

Joshua Bernstein – The Complete Beer Course [not yet read]

Michael Jackson – Michael Jackson’s Great Beers of Belgium with as many of the great beers of Belgium you can (easily) get to hand. [not yet read]

Leaving the easy to come by—self-evident—beer-related pairings:

Anne Brontë – The Tenant of Wildfell Hall with some “home-brewed ale.”

“‘Sine as ye brew, my maiden fair,
Keep mind that ye maun drink the yill.’*”

“From ‘Country Lassie’, a song by Robert Burns (1792). ‘Sine’: then; ‘maun’: must; ‘yill’: ale (Scots dialect). Cf. the proverb, ‘As they brew so let them drink’ (ODEP, 85).” 227/433

If you are still reading, thanks. Sorry for going on so long but I was inspired by Jon’s topic, even if it was mostly meaningful to me.

Barley Wine: Typology Tuesday #1

This is my post for the first Typology Tuesday: A Session About Styles, the brainchild of none other than Jay Brooks at Brookston Beer Bulletin. The first topic is Barley Wine. [I would have hoped to do better than this post but I only learned of Typology Tuesday today. I now have the next couple scheduled in Google Calendar.]

Typology Tuesday logo

Let me begin by stating that barleywine is one of my favorite styles, although I much prefer mine to the English-end of hopping. As Derrick Peterman wrote at Ramblings of a Beer Runner:

“I’ve had some good American Barley Wines, but found a fair share of them to be either unbalanced palate assaulting monstrosities or bloated, muddled concoctions struggling beneath the weight of all their heavy flavors.”

This past weekend I had the good fortune to judge at a commercial craft beer awards. On the second day, Sunday morning at 9 am, out came the American Barley Wines (BJCP 22C). “Well. Alrighty then. Glad I didn’t get too buzzed during Saturday’s judging and that I had a good breakfast,” said I.

We were told there was another table doing American Barley Wines so we had decided we only wanted to advance three. We had initially been brought four but they were cold still so we asked them to go ahead and decant any others and bring them to us. Not long after we got five more.

Score sheet and small plastic cup of barleywine

After a short break to let the first four warm up some we dove in. We couldn’t find anything particularly wrong in any of the first three, except some oxidation; something all of us preferred but were they within guidelines? “Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). (BJCP 2015)” We also did not find them exceptional.

Thus, beginning with the first one we set them aside until we had a few more under our belt. We did this to the first three. Finally after the fourth one we started narrowing them down. We had one or two that were too heavily oxidized and one with DMS and diacetyl. We, of course, had to retaste the first three. After getting to the ninth one and having weeded it down to a potential three we got brought four more.

OK. We quickly had them verify that we were in fact the only table with barley wine and that there were 13 in total. When we finished we thought we had passed on five to the medal round but it turned out to be only four. We got fresh pours from new bottles of all of them and got to work.

One was easy to remove as it was certainly odd man out and pushing the style guidelines in a couple ways even though we all quite enjoyed it. From there we moved on to ranking the other three and while third came easy, ranking the other two was much harder.

When we were done (thankfully that was the entirety of our morning) I found myself still sipping the odd man out. Realizing this I had one more sip and added it to the dump bucket. There really was no good reason to be putting more barleywine in my body!

Except for a couple of these, they were all quite drinkable. Some were not to my preferred palate in a barleywine but they all made you want another sip. They were mostly all well-executed although some more than others, of course, and the one I preferred the most was not exactly to style. Such is life.

Some were more heavily oxidized than others but that is how I prefer my American barleywines! I am one of those folks who age these beers at least 9-12 months before opening. I also age them no more than about two years as all that staling hop character can get unpleasant quickly. English barleywines need little aging and can last years and years, in my opinion and experience.

I will never judge barleywine (or any other style) at GABF or the World Beer Cup, as Jay Brooks has, but I feel privileged nonetheless and learned a lot from the other two more experienced judges, one a long-time homebrewer and one a long-time homebrewer and professional brewer.

A few barelywines wrap themselves sinuously around my soul while doing their utmost to fire the hell out of my pleasure receptors in a profound and spectacular way. Generally the ones that do are less bitter than those that don’t. But if I must have bitter bombs on occasion I could do far worse than American barleywine.

I am so very glad they exist as a style.

My 5-star checkins of the style per UnTappd are (I have had at least 60 distinct Americans):

  • Firestone Walker 2012 Sucaba
  • Hair of the Dog Doggie Claws 2013
  • Dogfish Head Olde School 2009 (~4 years old when drank)
  • Amnesia 10th Anniversary

I also see Firestone Walker Helldorado 2015 there but that is not an American barleywine, folks.

My favorite English barleywine (per Untappd) and only 5-star (Helldorado belong here too) is Deschutes Mirror Mirror 2009. And, honestly, I’ll take the infected or non-infected version. Have only had the infected version now, twice. Delicious. We really need to try one of our 2014 Mirror Mirrors soon.

“Virginia” beer

The wife and I spent a week recently in the Falls Church, Virginia area enjoying lots of beers; only some of these were from Virginia so I put “Virginia” in double quotes. We went for a memorial service for my niece who recently passed and with so much family together again we also celebrated Thanksgiving and my brother-in-law’s birthday on Dec. 1st. With so many relatives in one house, along with the stress of saying goodbye to a loved one, and multiple receptions, and … a lot of beer (and wine) was consumed.

My daughter and son-in-law picked us up at the airport Wednesday evening. We stopped at Dominion Wine & Beer @DominionWB in Falls Church, VA on the way to my sister’s house. Great selection and friendly people. They told us about a free tasting of big beers on Black Friday for the Bourbon County Brand Stout release and even had the bottles on the counter.

Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

We made sure to add it to our calendars.  The real beauty: it is about a 5-minute walk away from my sister’s place. We will definitely be visiting them whenever we make it back there. In fact, we visited 3 or 4 times in the week we were there.

Before we left Bend, Sara discovered that there is a Dogfish Head Alehouse in Falls Church so that was high on our list and we made it there Sun evening (30th). We also wanted to get to Spacebar, a specialty grilled cheese and tater tots craft beer bar, which we did Monday night.

I failed to checkin every beer in Untappd. I even failed to record/list every (unique) beer and also to take a picture of every one. Of course, some were duplicates and I didn’t want to check them in. Some I just missed.

This post is in 3 parts: commentary on the tasting at Dominion Wine & Beer; our 1st visit to a Dogfish Head Alehouse; and a list of the beers that I know I had, by day, as best as possible.

Dominion Wine & Beer BCBS Release Tasting

On Friday, my kids, their spouses, and Sara and I attended a tasting in conjunction with the Goose Island BCBS release at Dominion Wine & Beer. We got there a few minutes early and the place was packed and the tasting had already started. The gentleman pouring made sure to get us started at the beginning though. It was packed to the gills but everyone jostled along good-naturedly. I overheard the guy at the checkout telling someone that this is their biggest tasting by far; that most are far more manageable. Good to know. 😉

Let me just say that any tasting that begins with Epic’s Big Bad Baptist is something to not only behold but to be at. Seeing as we were going so big I only tried to grab an overall impression and didn’t write any tasting notes. These are the beers in the order we had them.

  • Epic Big Bad Baptist (Batch 40) [no checkin]
  • North Coast bbl-aged Old Rasputin 4.5
  • Stone Southern Charred 4.5
  • 3 Brothers Resolute 4.0
  • Avery Tweak 4.5
  • Goose Island Bourbon County Brand Stout 2014 4.5

As you can see I liked most of them well enough. 😉

Dogfish Head Alehouse, Falls Church, VA

Dogfish Head Alehouse of Falls Church, VA

Dogfish Head Alehouse of Falls Church, VA

Sunday evening found 9 of us heading to the Dogfish Head Alehouse in Falls Church (Mom, kids and spouses, sister and spouse, Sara and me). Sara and I were practically giddy. Overall our visit was excellent.

There were some issues with getting the correct beers in both of the premium flights ordered (Max and Sara) and the onion rings on two orders were cold. Our waitress, Marian, was most excellent. She got fresh hot onion rings for both and she tried to get the beer issues straightened out. Whoever was pouring was not on their game, that’s for sure. Possibly the wrong beer was on the wrong tap. Sara & Max both got 4-beer flights with one beer overlapping. That beer was different in both cases and was not the beer asked for. They were both replaced but the beers were still different (color, taste). Then Sara discovered her Palo Santo Marron was Chicory Stout. She doesn’t care for it and it is a standard beer compared to the premiumly-priced Palo Santo. Marian was horrified and was going to replace it but since I had a snifter of the Palo Santo we decided to just share that. We certainly had enough beer between us.

Heavenly snifter of draft Palo Santo Marron

Heavenly snifter of draft Palo Santo Marron

I did pull Marian aside and tell her that she was awesome as far as were were concerned. In the end, I also talked to the manager. I started by telling him Marian was “grace under pressure” and that we appreciated her. I also calmly let him know we had been having beer issues and that he might want to keep an eye on the bar tending. He was already on it since Marian had alerted him. He was grateful for the information and apologetic. My son grabbed the entire bill so I have no idea if either did anything with the bill. Nonetheless, everyone got at least as much (or more) beer as they ordered and everyone had plenty of tasty food.

I would be happy to go back as everyone we interacted with acted professionally and sometimes stuff just happens.

Beers consumed

[Note: except for 1-2 already at the house and those at Dogfish Head and at Spacebar, all beers were acquired from Dominion Wine & Beer. The ones already at the house may also have come from Dominion.]

26 Nov

  • Yuengling Traditional Lager 4.0
  • Dark Horse Too Cream Stout 4.0
  • Dark Horse One Oatmeal Stout Unrated [late checkin]
Yuengling Traditional Lager

Yuengling Traditional Lager

Dark Horse Too Cream Stout

Dark Horse Too Cream Stout

Dark Horse One Oatmeal Stout

Dark Horse One Oatmeal Stout

The Yuengling surprised me with how good it was. I would gladly drink several in the proper setting. The two Dark Horse stouts were fairly tasty.

27 Nov

  • Saison Dupont 5.0
  • The Duck Rabbit Milk Stout 4.5
  • Great Lakes Blackout Stout 4.0
  • Bells Two Hearted Ale 4.5
  • Brasserie d’Achouffe McChouffe 4.5
  • Dogfish Head Beer Thousand  4.5
  • Evil Twin Molotov Cocktail 4.0
  • Brouwerij Huyghe La Guillotine 4.0
  • Tröegs Troegenator 4.0 [late checkin]

Had a classic, Saison Dupont, as an opener and during my stint as a sous chef for others. Ended up drinking most of the bottle myself. I tried to share. Their loss.

04Bells 044

Bells Two Hearted Ale

d'Achouffe McChouffe

d’Achouffe McChouffe

Dogfish Head Beer Thousand

Dogfish Head Beer Thousand

07EvilTwin 047

Evil Twin Molotov Cocktail

Brouwerij Huyghe La Guillotine

Brouwerij Huyghe La Guillotine

Tröegs Brothers Troegenator

Tröegs Brothers Troegenator

28 Nov

  • Tröegs Troegenator [probably]
  • Epic Big Bad Baptist Batch 40 – seems no checkin [DominionWB tasting – see section above]
  • North Coast bbl-aged Old Rasputin 4.5 [DominionWB]
  • Stone Southern Charred 4.5 [DominionWB]
  • 3 Brothers Resolute 4.0 [DominionWB]
  • Avery Tweak 4.5 [DominionWB]
  • Goose Island Bourbon County 2014 4.5 [DominionWB]
  • Hardywood Virginia Blackberry 4.0
  • Sam Adams Cherry Chocolate Bock 2.5
Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

Hardywood Virginia Blackberry (Reserve Series)

Hardywood Virginia Blackberry (Reserve Series)

Samuel Adams Cherry Chocolate Bock

Samuel Adams Cherry Chocolate Bock

29 Nov

  • Schlafly Imp Stout, bourbon barrel-aged 4.5
  • Southern Tier Choklat – no checkin

Personally, I do not care for Choklat. At all. The wife does and bought this one. I think maybe she’s outgrowing her fondness for it. I hope.

Schlafly Imperial Stout 2013

Schlafly Imperial Stout 2013

Southern Tier Choklat

Southern Tier Choklat

30 Nov

Dogfish Head Alehouse

Dogfish Head Alehouse, Falls Church beer menu on 30 November 2014

Dogfish Head Alehouse, Falls Church beer menu on 30 November 2014

I had a small taste of both Firefly and American Beauty but wasn’t impressed enough to want a whole glass. So many other good choices. Went with the Palo Santo Marron, my first on draft. It was exquisite, of course.

FYI: The Core Beer Sampler is 6 4-oz pours of 60 Minute through Chicory Stout; the Premium Sampler is 4 4-oz pours of any four premium beers. The pours are quite generous and easily 5-oz each. I went for the snifter as I am a bit unhappy at the 50% increase in price along with a decrease of 33% in the amount of beer. That is quite significant and way beyond “premium.”

1 Dec

  • Kentucky Bourbon Barrel Stout – Tad thin but OK  3.0
  • Lost Rhino Face Plant IPA 4.5 [late checkin]
  • Peak Organic Winter Session Ale ME 5% 4.5 [Spacebar]
  • Terrapin Wake n Bake [Spacebar -Sara]
  • Blue Mountain Long Winters Nap Maibock VA 10% 4.0 [Spacebar -Sara]
  • Smuttynose Smuttonator Doppelbock NH 9.5% 4.0 [Spacebar -Sara]

I wish I had recognized that the KBBS was the one Brian Yaeger wrote about in Red, White, and Brew. Neither Sara or I were fans either way; it was pretty meh. I enjoyed the Face Plant.

It was too dark at Spacebar for photos. My Peak Organics Winter Session was quite tasty. I also enjoyed trying Sara’s Blue Mountain and Smuttynose. My son and his wife both got Deschutes Black Butte Porter.

ALLTECH Kentucky Bourbon Barrel Stout

ALLTECH Kentucky Bourbon Barrel Stout

Lost Rhino Face Plant IPA

Lost Rhino Face Plant IPA

2 Dec

None – travel day

Actually, I tried to get a beer in the Portland (OR) airport before our flight home to Redmond. Our little terminal even had a Laurelwood pub. But since the waitress could not answer what I considered a most basic question about a beer I left. I wanted to know whether the stout had coffee in it. She was apologetic that she didn’t know but that is irrelevant; it is polite but of no actual informational value. She also didn’t volunteer to check with anyone else.

I don’t know if those folks are airport concessionaires or actual Laurelwood employees but they were wearing Laurelwood attire. Protip: Educate your employees or people acting as employees. She lost you the sale of a pint and food. She also lost you the good will of a tired, pissed off traveler who came to you for respite and replenishment.

Recap

A lot of good beer was drunk, along with a bit of mediocre stuff. That’s the deal when being adventurous though.

We sent my daughter and son-in-law back home (they drove) with a 2013 The Abyss and a Black Butte Porter Reserve XXVI which I had checked on the way. They also took the small bottle of BCBS we bought at the tasting and a couple other things. We also left a few tasties for my sister and brother-in-law.

Thanks, northern Virginia (especially Dominion Wine & Beer) and thanks to the Virginia brewers/breweries for the actual VA beers we did have.

Upon arriving home just before midnight on Tuesday, we found a very wet box on the front doorstep. Pulling it inside and unwrapping it found–bedraggled but not frozen– two Lompoc Pamplemousse Citrus IPA bombers, a grapefruit, USB key and pint glass. It must have been delivered late in the day and, for once, everyone’s timing was good (except for the beautiful presentation which was a bit disturbed).

Lompoc Pamplemousse Citrus IPA package

Lompoc Pamplemousse Citrus IPA package

27th annual Oregon Brewers Festival: Recap recap

Recap of my first Oregon Brewers Festival

Overall, Oregon Brewers Festival was great. I found it well run and everyone was upbeat. This was my 1st year attending and I was able to attend in the first couple of hours each day Wed.-Fri. So it was mostly relatively quiet for me.

Gripes for OBF

I have only two gripes overall. One of them, smoking, I addressed in my previous post. Probably not much can be done about it for a good while.

Drinking water is my second. There was plenty of rinse water at the fest, although all except the rinse station at the Specialty Tent had crappy water pressure/flow. Bottled water was available from assorted vendors and I bought mine from Rogue each day for $2/each. But honestly, $2 for a bottle of water is too much of a markup when every possible means to get people to also consume water should be the goal. Moreso if it is sunny and hot out. There is probably some agreement between the fest and vendors but perhaps the fest ought vend the water at $0.50 or even a dollar. That should make them a decent profit. I am truly grateful for the $2 bottles of water being available; I bought one every day I attended. I am particularly glad they weren’t priced like at the movie theater! But it is still a ridiculous markup when water consumption should be heavily encouraged.

Some may dismiss these gripes as small. I admit in ways they are. I doubt anything will or can be done easily in either case. It’s all good. I’m trying to spend a good bit of space and a lot of time to talk about my experience so I get a couple small gripes.

Props to OBF

At each of the trash / recycling areas the fest had volunteer Trash Talkers. I sadly got no good pictures; their shirts proudly proclaimed them to be from that rare breed the “Trash Talker:” people who help you by taking your assorted refuse and/or help you get it in the right bins. Some were willing to help educate and some just got the job done. I appreciated it and want to say “Kudos” to the Oregon Brewers Festival folks. Well-implemented.

More props to the Oregon Brewers Festival crew: 10 out of my 33 beers were rated highly by me. That is a 30% “success rate” (for my palate) for beers they brought to the fest. And it gets even better. Darn good job! [More info below.]

Stats, various, from my OBF 27 visit to Portland

  • Total # tried: 33 at fest (1 was a repeat from an earlier occasion); 5+ not at fest [fest: 14 day 1; 10 day 2; 9 day 3]
  • Int’l beers (at fest): 8 Netherlands; 1 Germany. (Out and about 3): 1 “Ireland”; 1 Germany; 1 Austrian Trappist
  • Special beers: 4; 1 of which was Canadian
  • Beers rated 4.5-5: 10. 30% “success rate.”

Top Beers

Top Beers (4.5+) = 10
It turns out there were ten beers which I gave a 4.5+ in Untappd so I will declare them my “top beers” (or “favorites,” if you insist) of OBF 27. There were two 5s and 8 4.5s. Of these 10, only one was a special beer and two were international. That means 70% of my top rated beers at OBF 27 were a single token each. That’s pretty good.

  • Dogfish Head Oak Aged Strong Ale (posing as “Shelter Pale Ale”) 5 “Amazing! My kind of old ale.”
  • Mazama El Duque do Porto 5 “Their Grand Cru from port barrels.” $
  • Sprecher Abbey Triple 4.5 “A tad sweet but otherwise amazing! Exceeded expectations and hopes. Aroma = heavenly.”
  • Deschutes Ester the Farmhouse Maiden 4.5 “Excellent.”
  • Bear Republic Grand Am APA 4.5 “Tasty.”
  • ‘T IJ Ijwit (Netherlands) missed checking in ? 4.5 “Damned tasty. Could use a tad more CO2. Very lightly spiced.” $
  • Boundary Bay Double Dry Hopped Mosaic Pale Ale 4.5 “A: pine and a lt fruitiness. C: sl hazy orange. Oh yeah.”
  • Logsdon Straffe Drieling (tripel) 4.5 “A: lovely. Lt pear & some acidity. C: med hazy med yellow. I like this.”
  • Full Sail 26th Anniversary Cascade Pilsner 4.5 “I was skeptical of a NW Pilsner but damn fine job, Full Sail! Happy anniversary!”
  • Cigar City Hunaphu Imperial Stout 4.5 “A: cherry over roast malt. Vanilla w/hint of bourbon. Sweet finish w/choc/cocoa & cherry. Not as good as hoped.” $

Sara asked me on the drive home if I enjoyed it enough to make it a regular trip—we’re still trying to find and program in the fests we like—and I had to say no. If it worked out like this time where we were in Portland anyway, and relatively cheaply, and I could attend the same time of day. Sure! Otherwise not so much. I did say I would like to do the brunch and parade some year, but again I’d want all the other stipulations too. So maybe won’t happen any time soon. I did truly enjoy myself and can only imagine what it was like for those who couldn’t get there until the weekend. For me, it worked well.

Thanks, to the Oregon Brewers Festival crew and all volunteers, breweries, distributors, vendors and so on. Also, a big thanks to Art Larrance for bringing the Dutch and German brewers and their beer to the fest. Massive thanks to Chris Crabb and Jon Abernathy for getting me hooked up to go.

I have decided there will be one more post on Oregon Brewers Festival. It will consists mainly of a baker’s dozen or so pictures.

[Full disclosure: Oregon Brewers Festival provided me with a festival glass and 12 tokens for free. Thus I got in for free and had a couple free beers. Take that for what you will.]

27th annual Oregon Brewers Festival: Recap day 1

I believe that I must say my 1st Oregon Brewers Festival was quite successful. Thanks to Sara being heavily involved in the Library Instruction West conference at Portland State University I was able to attend Wednesday through Friday in a relaxed manner.

Day 1: Wed, 23 July

Left the PSU dorm and arrived at the 27th Oregon Brewers Festival at 2:45 pm. It rained on and off during the afternoon and it even poured a few times. Thankfully, I was under a tent when it did.


I got off to a good start by having my top 3 want-to-try beers in my first 4 beers. I began with the lowest ABV beer present, the Cigar City Blood Orange / Dragon Fruit Florida Weiss, known as Dragon’s Blood in Untappd, and found it refreshing.

My 1st OBF 27 Beer: Cigar City Blood Orange / Dragon Fruit Florida Weiss, known as Dragon’s Blood in Untappd

My 1st OBF 27 Beer: Cigar City Blood Orange / Dragon Fruit Florida Weiss, known as Dragon’s Blood in Untappd

The Sixpoint was practically next door so I had that. Sadly, I was underwhelmed. Next, I went for the also nearby, and fairly high on my list, Sprecher Abbey Triple. I really liked that one. To finish off my top 3 want-to-try beers I wandered down to the other end for the Dogfish Head.

The sign for the Dogfish Head said it was Shelter Pale Ale. No one was in line but there was a guy who had just got a glass chatting with the server as to whether or not it was the old ale or this advertised pale. I noticed it was pretty dark for a pale. For a token I decided it was worth the risk. Oh. My. This was the first of only two five star beers for me at OBF 27. I was so tempted to get a taste of this every day but at 11% ABV it was the strongest beer in the regular 88 beers. My next choice, Deschutes Ester the Farmhouse Maiden, was the third in a row that would end up in my top 10 highest rated beers of the fest. This is in the first 5 beers I tried. Good job prioritizing, Mark. ::pats self on back::

Sara and I had had a discussion of the naming of Ester the Farmhouse Maiden a couple days before we left when I came across it looking at the beer list and making my priority list. I said it had to be a pub beer as pub beers get those kinds of names frequently but not production beers. But which pub? I turned to my friends Jason and Gina at @DeschutesBeer and asked as I know I can rely on them to get correct info. Turns out it is a Portland pub beer and will have a different name when it is bottled soon. 

A guy has a very “Wow!” reaction to his beer so I ask him what it is. Turns out it is a hot pepper saison, he loves it and gives me a sip. Not my thing but tasty.

Note: $ = 2 tokens in Special Tent. Numbers (5 or less) are what I rated the beer and phrases in “” are my comments from Untappd checkins.

Day 1 beers:

  • Cigar City Blood Orange / Dragon Fruit Florida Weiss “Dragon’s Blood” Untappd 3.5 “Refreshing.” [Photo ?]
  • Sixpoint Barrel-Aged 3Beans 3 “Tasty enough though not as good as I hoped”
  • Sprecher Abbey Triple 4.5 “A tad sweet but otherwise amazing! Exceeded expectations and hopes. Aroma = heavenly.”
  • Dogfish Head Oak Aged Strong Ale (posing as “Shelter Pale Ale”) 5 “Amazing! My kind of old ale.”
  • Deschutes Ester the Farmhouse Maiden 4.5 “Excellent.”
  • Stone Witty Moron 3
  • Mazama Rasplendent 4
  • het Uiltje Lekker Bakkie Kobi Imperial Oatmeal Stout (Netherlands) 3.5 $
  • The Dude’s Grandma’s Pecan Brown 4
  • Natian Portland Fog (organic NW golden ale) 2.5
  • Gigantic Who Ate All the Pies? 3.5 “Better than expected.”
  • [?? Old Ale – just deciphered this note from my book. Seems I had another Dogfish Head]
  • Duit & Laurent Stout (Netherlands) – not checked in. “Meh.” $
  • Central City Red Betty Imperial IPA 3.5 “Alright.”
  • Heathen Megadank 4

Had my first Guinness Draught in quite a long time. Hard to believe this is the beer that finally turned me on to stouts. Even on nitro at The Rookery at The Raven & the Rose it was not what I wanted. 2.5 “Really. Seriously. I don’t remember this tasting like this. Thin. Weak.”

Next up, day 2.