SMaSH beers (The Session #125) round-up

Welcome to the round-up post for the The Session #125 where our topic was SMaSH beers.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

I believe that this is everyone but if I have missed you, I apologize, and ask that you comment here or another place to let me know and I will update the post.

These are not in any particular order, just a result of trying to track all of my potential sources for entries.

Without further ado,

My friend, Ryan Sharp, one of the principals involved in Central Oregon Beer Week and the SMaSH Fest, commented on my announcement post with some stats on the 22 SMaSH beers available at this year’s fest.

qq made a comment as entry, or so I am taking it. While he does see a role for SMaSH beers, he also “see[s] the role of a brewer as giving pleasure to their customers, not setting them homework. So keep SMaSH in the pilot plant and in the homebrew world, and give us complex multi-varietal beers in the pub.”

DaveS, of Brewing In A Bedsitter, “… can’t ever remember having seen a commercial beer that made a virtue of its single-maltedness.” He is also looking for anyone having recipes with “a basic version, which would be reliable, simple and bordering on bland, but then a series of variations ….” Let him know if you do.

Andy Farke at Andy’s Brewing Blog. Welcome to a first-time participant! Andy thought they were a homebrew educational tool/technical gimmick until he began to brew Bohemian Pilsners.

Mike Stein at Lost Lagers provides most excellent answers to my questions; answers that provide a fair bit of historical context. Thank you, Lost Lagers!

By the way, my definition of SMaSH beer—without any other restrictions negotiated, in advance—means one malt, one variety of hops. Anything else, fruit, barrel-aging, coffee, wild yeasts or bacteria is an attempt at more character but does not defy the definition and thus is OK. Am I going to rules lawyer about all hops being of the same type (pellet, whole, cry, …) and batch, year, etc.? No. But I would/will be using the exact same hops across each of my individual SMaSH beers.

Derek Peterman at Ramblings of a Beer Runner writes:

“In the Bay Area, it’s a good bet we’ll start seeing SMaSH brews with the opening of the Admiral Maltings, an artisanal floor malting house which is set to open mid-summer.  I’m pretty enthusiastic about Bay Area brewers getting their hands on California grown malt playing around with it. As brewers learn how these new malts interact with hops, they’ll likely release SMaSH beers in the Bay Area, since there is a logic to starting with simplified SMaSH brews before moving on to more full blown, multi-dimensional efforts.”

I am excited for this kind of thing too. By the way, most of Mecca Grade Estate Malt from Madras in Central Oregon is sold in S. California; that is my understanding from a podcast I just listened to. But I take your point re California-grown.

Andreas Krennmair at Daft Eejit Brewing provides another historical take with the added point that historical examples weren’t intentionally SMaSH beers.

Gail Ann Williams at Beer By BART. In which a local brewer is interviewed and turns out to be a fan of SMaSH beers, both for brewers and consumers.

“This single-minded approach is not going away at Black Sands.  “It’s by far the most important thing we do,” Cole said. “Our Kölsch is a SMaSH – we always have a SMaSH on draft, no matter what.””

Thank you for this angle, Gail Ann.

Jack Perdue at Deep Beer wondered if I was joking ….

Mark at Kaedrin Beer Blog could see pitting several head-to-head in a comparative tasting.

Boak & Bailey, in the midst of moving, were “going to give this a miss” but then realized a few beers they have had have probably been SMaSH beers. They go on to wonder about other “Stealth SMaSH are out there in UK pubs?”

Jon Abernathy, of The Brew Site, is:

” … a fan of the SMaSH beer, both in concept and most of the time in execution, and I would love to see more brewers offering them up—or if they already do, for instance with a pilsner, highlight them as such, because I would seek them out. ….”

Jon hasn’t brewed a SMaSH beer yet but now seems on the hook to do so. Mission accomplished! Kidding, Jon. Brew what you want, brother.

Mark at By the Barrel. Me. I’m all over the place, as usual. While I agree that SMaSH beers mostly serve as a brewer’s educational tool, I still would appreciate a few more well-executed commercial examples for consumer education.

Wrap-up

That is the end of this month’s The Session #125. Thank you all for participating. I enjoyed and value your thoughts and opinions.

Next is Session #126

Session #126 is Friday, August 4th and will be hosted by Gail Ann Williams at Beer By Bart on Hazy, Cloudy, Juicy: IPA’s strange twist.

Please participate, if you are able.

Who you gonna invite? (The Session #118)

Stan Hieronymus of appellation beer, author of Brewing Local and For the Love of Hops, and the founder of The Session is hosting the 118th Session: He asks “If you could invite four people dead or alive to a beer dinner who would they be? What four beers would you serve?

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

This can go so many directions as there are very many scenarios I can imagine, so I am going to put forth a couple different ones here, seeing as they are all fantasy anyway.

As much as I was inspired by this, I also seriously struggled with writing it. Not sure what’s going on, but here it is, as it is.

Beer & Brewing #1

Jessica Boak – co-beer blogger extraordinaire at Boak & Bailey’s Beer Blog and co-author of Brew Britannia: the strange rebirth of British beer and Gambrinus waltz: German Lager beer in Victorian and Edwardian London

Ray Bailey – the other half of the dynamic B&B duo; see Jessica above

Jon Abernathy – friend and another extremely long-term beer blogger at The Brew Site and author of Bend Beer: A History of Brewing in Central Oregon

Peter Kopp – author of Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley

I have been reading Boak & Bailey for a couple years now [blog, books, & newsletter] and interact with them a tad bit on Twitter too. They seem like good folks and ones I would love to actually have a chance to sit with in a pub and talk, so they are natural fits.

Seeing as they are somewhat fairly-to-heavily focused on the recent history of beer in Britain, I thought my friend, Jon Abernathy, would be an excellent choice due to his same focus on our local region.

A fourth here was tougher but I went with Peter Kopp as another historian of an aspect of beer production.

So I guess my theme here, if there is one, is authors of recent historically-focused books on beer.

The beers I would serve—I’m sure I could be swayed as my creativity here got exhausted quickly—are the following:

A lovely British cask bitter in perfect nick. Because. I have never had such a thing and I need the experience. What is all the fuss [SPBW, CAMRA, real ale, …] about?

Heineken (Dutch) c1984. While I was stationed in Belgium in the mid-80s one of my fellow soldiers—a Dutch airman—would bring me this by the case. I also drank Rodenbach—in 33 cl bottles—and a couple others by the case. This was so very different than the stuff imported in green bottles that I had been drinking 5 years earlier just before joining the Army and leaving for Europe. I would really love to taste this and see if it was as good as I remember it.

1842 Pilsner Urquell. Why would you not want to try the first—and only—Pilsner? What was this thing that so changed the world?

Thrales 18th century Russian Imperial Stout. The wife and I adore big Imperial stouts, so again I would love to try one of the early exemplars and possible eponym.

Women in Beer

I definitely would love to do my part for the many great women in and around great beer and there are so very many inspiring choices here. Sadly, my creativity was restrained here as there are no doubt many more amazing and interesting women in this field that I am not aware of.

Women in Beer #1

Tanya Cornett – R&D Brewer at 10 Barrel, former brewmaster at Bend Brewing

Tanya is a great brewer—I don’t care about your feeling re AB InBev here—and someone I’d love to get to know. One of my beer heroes  in my newly adopted hometown.

Carla Jean Lauter – “the beer babe,” beer writer, blogger, twitterer

Carla is always interesting on the Twitters and her longer form writing—when I get a chance to see it—is also. Another person from my corner of the interwebz that seems like a really cool person to hang with over some beers

Mirella Amato – beer educator, author of Beerology: everything you need to know to enjoy beer…even more and one of the first Master Cicerones

Again, another really cool seeming person whose passion is focused on beer education, something near and dear to my heart.

Annie Johnson – 2013 AHA Homebrewer of the Year

I read an article—somewhere—about Annie in the last couple years and maybe even saw a short video and she just seemed so interesting and enthusiastic.

So I have award-winning brewers, both professional and homebrewer, and a beer writer and a beer educator/author.

For the women in beer dinner I would want the ladies to each bring their own selection. This would (hopefully) be a dinner in which I, the host, would mostly sit in and listen. Keep my mouth shut as much as possible and allow them to discuss what they want, how they want.

Women in Beer (Science)

Veronica Vega – R&D Brewer for Deschutes Brewery

Karen Fortmann – senior research scientist at White Labs

Nicole Garneau – geneticist & curator at the Denver Museum of Nature & Science; coauthor of the Beer Flavor Map [see above link] [This is a bit breathless, to say the least, but gives an idea. Am immensely interested in discussing this with the coauthors.]

Lindsay Barr – sensory specialist at New Belgium; currently serves as chair of the ASBC Sensory Subcommittee; coauthor of the Beer flavor Map.

Veronica is one of my favorite people and another definite local hero of mine. I also know, for a fact, that she is an amazing person with a wide variety of interests and experience. I have been on a couple hikes with her—beer-related—and see her now and again at the pub or around town. I always get a hug. But please don’t let any of that distract you from her brewing chops—she has a much larger role now and well deserves it—but she was the Deschutes Bend Pub brewer when we moved here and is a major force in why I adore those pub beers so very much. I have drank quite a bit of her beer.

I read about Karen Fortmann in that Beer Advocate article and her work sounds absolutely intriguing.

The other two scientists, also mentioned in that article, came to my attention a few months back due to their work on the Beer Flavor Map. I have read Meilgaard’s work and others on the flavor wheel and find this [set of] topic[s] incredibly interesting. I would love to get a first-hand account of that work and the resultant product.

One professional brewer with a science background and three brewing scientists. This one would be extremely hard for me to be quiet so I would not hold myself to that here. Beer science. Got to learn. Got to ask questions of the researchers when you get a chance. Still, hopefully, not being a typical guy and letting the ladies have at it.

I would leave the beers up to the professionals, as above.

Growers / Researchers

Seth Klann – barley and rye grower, maltster Mecca Grade Estate Malt

Pat Hayes – OSU barley breeder

Gail Goschie – hop grower, Goschie Farms

Al Haunold – USDA hop breeder. Took over the hop breeding program in Corvallis (USDA-ARS) in 1965:  Nugget, Willamette, Cascade and several other hops are credited to him.

These people and their roles are critical to great beer! We need farmers–especially ones like Seth and Gail whose families have been farming in Oregon for over 100 years each. We also need our agricultural researchers and these two–at least in my world–are rock stars.

I do know Seth and Pat personally and they are both great people. I have had the privilege of attending OSU Barley Days with Pat playing host and another huge privilege of hanging on the Klann family farm for a a day during a homebrew club group brew and seeing the mechanical floor malter and the storage silos and so learning about all they do to bring us great malt. I have also heard both men present on barley a couple of times.

I do not know Gail personally but she seems like great people from all I have seen and heard. I never had the privilege of meeting Al Haunold either but in our little part of the world he is legendary.

For these folks I would love some vibrant, yet simple, SmaSH beers made with Mecca Grade malt [Full Pint, thanks Pat!] and Goschie Farms’ Haunold-developed hops.

Others

I had a couple other scenarios lined up but due to struggling with writing they need to be left out—there were plenty more women in beer, more growers and researchers, more beer writers, a foursome or three of library folks, homebrewing folks, beer education folks, and so on.