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.

Saunders – Dinner in the Beer Garden

Dinner in the Beer Garden by Lucy Saunders

Date read: 10-11 March 2015 (Re-read); originally read 24-27 June 2014

My rating: 4 of 5 stars

Photo of cover of Lucy Saunders' Dinner in the Beer Garden

Paperback, 232 pages

Published 2013 by F&B Communications

Source: Backed on Kickstarter 6 Sep 2013 ($25) by wife, received 31 Jan 2014

[Sara helped Kickstart this book so we have a signed copy that randomly arrived one day a couple of months later. Some days that’s a joy of Kickstarter. Some days not. I read it last June but failed to review it at the time. As part of my goals for the year, starting this month, one a month, I am to review a beer book that I previously read but failed to review. That schedule may be a little tight since it will involve so much re-reading but if I can get through about six before year’s end then that’d be most of them.]

Well-illustrated with color photographs. Lest the title distract you, this is a cookbook. There is no text wasted on philosophies, disputations or similar arcana. There is an acknowledgments, a recipe index and an ingredient index, along with photo credits and an author bio. In between each recipe section there are short “profiles” of some beer gardens and related topics. Otherwise it is mostly recipes, each of which comes with a suggested beer pairing.

While this book does not eschew meat entirely, as the jacket states, “It’s a cookbook for people who like carrots and kale—as well as butter, fish, cheese and chocolate!”

Table of Contents (and commentary):

  • Appetizers (9 recipes – Bock pretzels and other sweet and/or savory things for various seasons)
  • About Tasting and Pairing Beer with Vegetables
  • Beans & Legumes (6 recipes – From salads to fried)
  • Bavaria’s Biergartens (by Lindsay Bosslett and Rick Hadsall)
  • Cheese (9 recipes – French toast to gnocchi to turnovers)
  • Estabrook Park Beer Garden (Milwaukee, WI)
  • Eggs (8 recipes)
  • August Schell Brewery Gardens (New Ulm, MN)
  • Fish & Seafood (7 recipes)
  • New Glarus Brewing Co. Hilltop Beer Garden (New Glarus, WI)
  • Greens (7 recipes)
  • Boundary Bay Brewery & Bistro (Bellingham, WA)
  • Noodles & Pasta (6 recipes)
  • Brewery Farms (Rogue, Bell’s, NY farm brewery license program, Sean Paxton, Sierra Nevada, Stone)
  • Roots (7 recipes)
  • Building a Better Beer Garden: Advice from a Pro Brewer (advice from Aaron Rzeznik, landscape designer and brewer at Witch’s Hat Brewery, South Lyon, MI)
  • Squash & Vegetables (12 recipes)
  • Virginia’s Brew Ridge Trail (Blue Mountain Brewery, Afton; Devils Backbone Brewpub, Rosedale; Wild Wolf Brewing, Nellysford; 6 breweries, Nelson and Albemarle Counties www.brewridgetrail.com )
  • Grains (6 recipes)
  • Botanical Garden Brewfests (Fest-of-the-Ale at Missouri Botanical Garden (Oct); Fest-of-Ale (month of Oct) by Atlanta Botanical Garden; Chicago Botanic Garden festival; Oregon Garden Brewfest, Silverton)
  • Sauces & Soups (8 recipes)
  • Bière de Garde Jelly by Christina Ward, Milwaukee County Master Food Preserver
  • Fruits & Desserts (13 recipes)
  • Recipe Index
  • Ingredient Index
  • Photo Index, Participating Breweries

I have already identified several recipes of interest, including a Basil-Walnut Pesto and Udon with Ginger-Garlic Broth under Noodles & Pasta; Potato-Leek Cakes with Almond Cream Sauce and Manchego Potato & Chard Tarts under Roots; Sesame Miso-glazed Squash and Cauliflower-Chickpea Cakes under Squash & Vegetables; and Carrot Risotto Cakes with Spiced Plum Relish and Millet Flatbread with Manchego and Rosemary under Grains. No doubt, others will sound scrumptious when the proper ingredients are in season.

Pairings  

For the Udon with Ginger-Garlic Broth she suggests a black IPA or hoppy American stout. I might use less ginger; in fact, would, so maybe not so big. I’m thinking Firestone Walker Wookey Jack. The rye in that can add a little of its own spice.

For the Potato-Leek Cakes with Almond Cream Sauce she suggests “a yeasty Belgian strong ale with plum and caramel notes …” (127). Mmmm. Several possibilities here.

For the Sesame Miso-glazed Squash the recommended pairing is “malt-forward lager such as Vienna or Oktoberfest [which] balances the salty miso sauce” (159).

Once in a while the recommendations are oddly specific; I am not referring to the odd Rogue or Goose Island beer or so on as several breweries did support her with locations and/or photos. But, for instance, for the Millet Flatbread with Manchego and Rosemary the recommendation is “a golden ale aged in merlot barrels, or a farmstead dry cider with enough tannins to take on the Manchego and rosemary” (178). OK. We get two recommendations. But both are incredibly specific. I agree that either, but especially the merlot barrel-aged golden, would be exquisite. Not the easiest thing to put one’s hands on, though.

I would love to go to the Fest-of-the-Ale at Missouri Botanical Garden. [ I love MOBOT! I grew up in St. Louis County and visited MOBOT many times when a kid and made it back a couple years ago.]

The Bière de Garde jelly sounds quite tasty but it involves canning. [I must say, I adore this contributor’s title, “Master Food Preserver.” Of course, I just registered for our second year at the C.O.M.G.A. Spring Gardening Seminar.]

All-in-all, this is an excellent book of primarily fruit- and vegetable-centered recipes covering dishes of all sorts to pair with beer. And while these foods could certainly be enjoyed anywhere—without or without a well-paired beer—they would be even better in a beer garden among loved ones or friends. That is what this book celebrates.

I recommend it if you can get your hands on it. Seems to be used copies out there.

This post is cross-posted at my other blog, habitually probing generalist, for purposes of the below reading challenge.

This is the 16th book in my Traditional Chesterfield armchair

Deschutes Mirror Mirror 2014 release

Today is release day for Deschutes much-anticipated Mirror Mirror 2014 Reserve barrel-aged barley wine. It has been 5 years since it was last released. This past Dec 20th I had some of the 2009 Mirror Mirror at a Solstice Barley Wine Night party we had at our place and it was quite tasty so I was definitely looking forward to this release.

Mirror Mirror 2014 Release barley wine at Deschutes Brewery barrel works

Mirror Mirror 2014 Reserve barley wine at Deschutes Brewery barrel works

The same friend who brought the 2009 Mirror Mirror to our barley wine party, the ever personable Jon Abernathy, invited me as his +1 to an invitation-only media event held yesterday at Deschutes barrel works, celebrating the release of the Mirror Mirror 2014 Reserve. We got to chat with founder Gary Fish and barrel master and brewer Ryan [sorry, failed to catch his last name].

Deschutes founder, Gary Fish, and barrel master/brewer Ryan, talking to us about the Mirror Mirror 2014 Reserve barley wine

Deschutes founder, Gary Fish, and barrel master/brewer Ryan, talking to us about the Mirror Mirror 2014 Reserve barley wine

They talked about Mirror Mirror, the Reserve Series, the new Pub Reserve Series, the barrel works, upcoming plans for beers, and answered questions while we sampled the new 2014 Mirror Mirror. Next we tried some of the first Pub Reserve Series beer Big Red. And finally we got to try some future Not the Stoic right out of the rye barrel it is aging in. It was a grand time, the beers were all world class, and I learned a lot. Thanks, Deschutes and Jon!

Deschutes Brewery barrel works, cold side

Deschutes Brewery barrel works, cold side

Deschutes Brewery barrel works, warm side for sours and those beauties needing warmer temps of 70 degrees

Deschutes Brewery barrel works, warm side for sours and those beauties needing warmer temps of 70 degrees

Mirror Mirror 2014 Reserve Barley Wine was the first of the Deschutes Reserve Series and was previously released in 2005 & 2009. It was “born of a double batch of Mirror Pond Pale Ale, [and] is an inspired barley wine ale layered with intriguing nuances. Explore the latest incarnation and enjoy its delicious complexity in every sip.” It is 11/2% ABV and has 53 IBUs. It is brewed with English malts and Cascade and Millennium hops. Fifty percent was aged for 10 months in oak barrels that once held Oregon Pinot Noir, Tempranillo, and Malbec wines. [All info from the one-sheet they provided.]

Mirror Mirror 2014 Reserve barley wine

Mirror Mirror 2014 Reserve barley wine

I hope to get about 5-6 bottles of this and sit on them for 6-months, 1 year, 2 years through to 4-5 years. I expect quite delicious things to develop. I suggest you get to one of the pubs and try this fresh on draft and then put aside a bottle or two for at least 6 months. Keep in mind that even Deschutes recommends waiting a year as the bottles have a “Best After” 24 February 2015 date on them. I’m willing to “sacrifice” a bottle at 6-months to see how it is developing but my main interest in this vintage is in the 1 to 5-year-old range.

The Pub Reserve Series was quietly released at the end of last year. These bottles are only available at both of the pubs and the breweries’ tasting room. “It’s no secret that our brewers love to experiment in the pub brewhouses, and this new series celebrates that passion with some never-seen-before, single-batch brews. First up is Big Red, a double Cinder Cone Red, aged in Cabernet and Syrah barrels. The next pub Reserve beer will be Planète Rouge, a blended sour red ale – releasing March 24, 2014.” [All info from the one-sheet they provided.]

The Big Red, an Imperial Red Ale, is shaping up quite nicely already. We had a sample at the Deschutes Pub on 31 December when it was released and picked up a bottle for some light aging. It has a “best by” 1 Dec 2014 date and based on how it has already matured I think I’ll give it another 3-4 months. If you are interested in this you had best grab it soon at either of Deschutes pubs in Bend or Portland or at the tasting room at the brewery.

After they discussed the Pub Reserve Series, I asked Gary and Ryan if the Portland Pub beers would be available at the tasting room. They clarified that these beers are brewed in both pubs, in this case barrel-aged, and then shipped to the brewery where they are blended and then bottled for sale. So they truly are a collaboration between the two pub brewers. I know I need to learn more about the Portland pub brewer but we adore Veronica Vega and her Bend pub beers!

The Not the Stoic will be a barrel-aged, Belgian-style quad, due in April if I remember correctly. It is aging in several different barrels and we got ours straight out of a rye barrel. I hope once it’s blended some of those rye notes remain, along with whatever other intriguing notes they get from the other barrels.

Not the Stoic straight out of the rye barrel

Not the Stoic straight out of the rye barrel

Again, thanks so much Deschutes Brewery and Jon for including me.

Oh yeah. We each got to bring a bottle home.

And as final photo teasers here are some true beauties to salivate over in your dreams while we wait for some future release:

The Abyss Imperial Stout. But is this 2014 or 2015?

The Abyss Imperial Stout. But is this 2014 or 2015?

 

Pub Imperial Bitter sitting in a spanish sherry cask. OMG! Please let me find this at the Bend pub whenever it is released.

Pub Imperial Bitter sitting in a spanish sherry cask. OMG! Please let me find this at the Bend pub whenever it is released.