Holiday Beers (The Session #106)

This is my entry for The Session #106 with the topic of holiday beers; hosted at by Jay Brooks at Brookston Beer Bulletin, which is the home of The Session.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

The prompt

So for this Session, write about whatever makes you happy, so long as it involves holiday beers.

Discuss your favorite holiday beer.

Review one or more holiday beers.

Do you like the idea of seasonal beers, or loathe them?

What’s your idea of the perfect holiday beer?

Do have a holiday tradition with beer?

Are holiday beers released too early, or when should they be released?

Do you like holiday beer festivals?

Those are just a few suggestions, celebrate the holiday beers in your own way. Happy Holidays!

General thoughts

I seem to have a somewhat fraught relationship with “holiday beers.” I’m going to talk about some generalities, some specific beers, and then answer Jay’s questions in the prompt.

This is what I recently wrote in a post about McMenamins’ 2015 Kris Kringle:

“Shortly after moving to the Pacific Northwest a couple years ago I looked forward to trying different winter warmer beers. I have gotten over them as quickly as I have pumpkin beers. Actually, I like some pumpkin (and yam) beers. What I pretty much despise are pie beers. Use the freaking pumpkin to flavor your beer. Keep the f’ing spices out of pumpkin beers though. I guess if you like Creme Brulee Stout and its ilk then have at it. But I think pie beer sucks.

Many, if not most (I’m betting), winter warmers are the equivalent of pie beers. Full of spices that are good for a sip or two but become gagging if I have to contemplate more than a couple ounces of said beer. Can’t stand beer like that.”

So my basic stance is “Um, no.”

But I followed those paragraphs up with “This is NOT one of those winter warmers.”

I also keep trying pumpkin, squash and yam beers and hoping they aren’t pie beers because I appreciate the subtle influence of those ingredients used well. Fort George has the wonderful Squashed Stout at the Festival of the Dark Arts, or has the last 3 years. There are others.

Perhaps more to the overall point, as Jay pointed out in his announcement post:

“So a holiday beer should be made to impress, to wow its audience, to stand out. That’s the only criteria that should be met by one of these beers. Will it impress? Different breweries, thankfully, do this in many, many different ways. Some use unusual spices or fruits, some use special malts or hops, some use other uncommon ingredients like spruce or rye, and some make a style that itself is unusual. So there’s nothing to tie these beers together apart from their celebration of the season.”

Thus, no stylistic rules to go by and while winter warmers do not fall into a coherent style many holiday beers are within its purview. But then anything “made to impress” can also be a holiday beer.

So I keep trying them.

Impress me. Please.

Specific beers

I have written positively about Kris Kringle twice now. But it is extremely lightly spiced and an otherwise well-executed amber perhaps. [McMenamins Kris Kringle (2015 | 2013)]

We recently shared a bottle of pFriem Winter Ale which turned out to be a very lightly spiced PNW IPA. It was a well-executed beer and I found it tasty although not what was expected. The wife spit and called them heathens. I told her that was a bit much but tilted her way a tad bit. Thankfully there are plenty of other pFriem beers we both adore.

Deschutes Jubelale is an annual ritual at the Deschutes Bend Public House. It gets some particular love for the free poster-sized artwork (which the labels are based on) with a signing by the artist each year. We have them all since we moved here in 2012 (um, 4 then). And the signing starts at a good time if you aren’t worried about dinner. Go to the bar at the Deschutes Pub and order a very fresh Jubelale and get in line to get your poster signed. We may have been first this year for posters. It is an easy in and out and you get to drink tasty beer, meet a talented artist and get a free, signed poster. Be sure to tour the brewery to get a view of the real artwork from most of the years as you finish your tour. Much of it is breathtaking. Thanks, Deschutes!

I actually need to pick up a six-pack of Jubelale as this is now the time of year for me to drink it. Was kind of craving it Tuesday night when we finally got home from work and the store. It is quite delicious this year. I don’t drink lots of it but a sixer or two each winter seems proper.

Wednesday night we had a Fermentum OG 1111 (2012?) [brewed at the Santa Maria al Carrabiolo convent per RateBeer] which I picked up a couple months ago at Corvallis Brewing Supply.

Carrobiolo

“birra stagionale invernale” = winter seasonal beer

This was an odd one. Smoked which I guess all of the flames on the label ought have tipped us off to. The aroma was of light smoke as was the taste. As it warmed that smoke became somewhat peat-infused. It was medium-bodied with the light peatiness lingering in the finish. Neither of us are smoked beer fans, nor especially of peat, but this was oddly drinkable. It wasn’t an awesome beer to us but I’m glad I tried it.

Deschutes Red Chair NWPA – fresh, in early to mid-Winter, it is one of the best beers in the world.

Maybe this is not actually a holiday beer I guess but I think of it as such seeing as it is a winter seasonal (available January – April). This beer has been named The Best Beer in the World a couple times, which is honestly ridiculous. But for about four to six weeks each year in early winter this is one of the world’s best beers. I don’t believe it would be if it was available year-round although it would still be an excellent beer. Just give me my several Red Chair between January and my birthday in February. Just please keep the nitro away from mine! Yes, I am a winter baby. Has something to do with my attitude towards holiday and winter beers, methinks.

Jay’s suggested questions answered

Discuss your favorite holiday beer.

In those special moments, that beer that makes, and marks, its own moments in time.

Review one or more holiday beers.

See McMenamins Kris Kringle (2015 | 2013) posts.

Do you like the idea of seasonal beers, or loathe them?

The idea is perfectly fine. It is the execution. And differences of opinion and literal taste and all that.

What’s your idea of the perfect holiday beer?

Nonsensical question to me. In a special context or situation—like I take it we assume “the holidays” to be—then I want a special beer. For me, and the wife, that is probably a massive imperial stout or a similar barleywine; quite probably barrel-aged. For me it could also be an excellent lambic or gueuze or Berliner Weisse on the rare occasion I get a chance to enjoy such lovelies. It could also be an aged Samichlaus. Considering so many other people who are routinely under the misguided impression that many of those are not year-round beers are now thinking the weather is right ….

There just are no holiday beers (as more commonly thought, but see below) that I have found yet that reach the pinnacle of my palate. Some are quite tasty and are indeed worth drinking by the numbers one can do on two or three  or maybe even four hands over the course of a couple months [see Jubelale and Red Chair, above]. But none have reached the level of preference for special occasions, or even if I just want a beer I will love [well, OK, extremely fresh Red Chair is a beer I will love BUT ONLY for a 1-2 month window].

For me then, holiday beers are those I drink across the holidays and winter but not particularly on special occasions. They are seasonally appropriate as (some of the) every day beer for the extended “holiday” period. And some are quite exceptional beers in their own right but they impress me in ways I consider differently, I guess.

Do have a holiday tradition with beer?

Deschutes The Abyss release day is a tradition for us. It is also a holiday for us. As far as I am concerned, it is one of the most important days of the year! The wife would also add Deschutes’ birthday which is (usually) release day for their Black Butte Reserve anniversary beer, which might be my second favorite Deschutes beer. Tis her first by a head.

The release the last couple of years [2013] has been between the second and third week of November so a great pre-Thanksgiving start. Last year (our 3rd) we got our first snow of the year the night before and it was a big one. The next day we faced the tough decision of whether to trudge the one mile each way to the pub in snow boots or to use our snowshoes. We opted for boots and was there for opening through a foot of snow, drifts were deeper.

I failed to write this up last year, which is one of my great ones along with nothing about Fort George’s Festival of the Dark Arts our 2nd and 3rd years.

It was an epic day but in a mostly fun and enjoyable way. We were able to spend several hours drinking our vertical flights and still leave while it was light out.

We will be there at opening (11 AM) this year on 17 December [got pushed back a bit this year but even more “holiday” now]. Cannot wait to compare 2011-2015 vintages and “Please, please, please!” have a truffle, Deschutes!

Based on this recent tweet I suspect they are. Not sure what that silvery gunk is but I imagine it is good or I can ignore it.

Official 2015 The Abyss release day info (10th release this year):

Sounds awesome but even I find that a tad insane. I’ll take my flight at 11 AM and settle in for the next couple of hours of tasty bliss.

If you want to read my sort of love letter (let’s be honest) to The Abyss then here it is. If all goes well I will get to have this experience again next month with even more vintages, all 10. Please, life. I am begging you.

Are holiday beers released too early, or when should they be released?

Ones that get wide distribution are released too early, in my opinion. Smaller, more local ones seem to be better timed.

Do you like holiday beer festivals?

I have not been to many. The only one that comes to mind was the 1st Annual Winter Beer Fest, sponsored by Growler Guys and hosted at GoodLife on 14 December 2013. The beers and the event were alright but we also had another beer event that evening, the inaugural event of a friend. We did not make last years event. This year’s event is the 3rd, now called the Central Oregon Winter Beer Festival.

Seems like it could be a festive mood in which to try various offerings and in smaller quantities. That’s one of those fraught questions which arises considering other beers in different styles, or various processes or ingredients: if it is only tasty for, say, 2 to 6 ounces can I call it a good beer? Let any superlative you choose that fits the context stand in for good? Is it then? I haven’t answered this one for myself yet. I can’t  answer it for anyone else.

Other holiday beers on hand to drink

HolidayBeers

I kept a couple Anchor 2014 Christmas Ales and picked up the pFriem and Stone yesterday.

Anchor Christmas Ale [Our Special Ale] 2015 release is here. This is its 41st year. See all of the labels here and see which trees have been used by artist Jim Stitt over the years.

We did drink one of the 2014s we held on Thanksgiving as our noon beer and it was OK. I don’t think the year did it any favors though.

pFriem Belgian-style Christmas Ale. Ah yes. Belgian (or Belgian-style) Christmas beers could almost be a class in itself. Not revisiting the others from over the years here. For instance, Delerium Noël or Fantôme Noël, which we had along with others at a Deschutes Brewery University class on Winter beer and cheese back in January 2013. Bring these DBU classes back please, Deschutes.

Stone Xocoveza Mocha Stout has just been rereleased (due to popular demand, by the way) and this time, now in 12 oz bottles versus first-run 22 oz bottles (bombers), it claims to be “For the holidays and the new year.” OK. It’s a holiday beer posing as a Mexican hot chocolate. It was damned tasty last time. Here’s hopin’.

It’s brewed with cocoa, coffee, chile peppers, vanilla, cinnamon and nutmeg. This semisweet milk stout was excellent last time. This is what I said about it in my Untapped checkin:

A full-on trigeminal attack. Oily mouthfeel; var. astringencies; spice & aroma of peppers w/hint of heat. 4.75

Oh yeah. I remember this. If you ever need a beer to engage every possible sense perception in your mouth, throat and nose this is a number one contender.

So. Much. Going. On.

In there all at once and in weirds successions and … It was mind-blowing actually. An experience, as they say.

Boy. I hope this can stand up to my hopes and memory now. But if this is a holiday beer then bring them on.

Final thoughts

So my holiday beer thoughts and experiences are fraught and complicated. I truly appreciate some beers that have spices and other flavorings; see Kris Kringle, Jubelale, and Xocoveza above as examples. Just as I do quite appreciate some pumpkin, squash and yam beers.

But these do not circumscribe holiday beers as Jay Brooks has described them for years in the annual holiday beer tasting for the Celebrator Beer News. Also above [with the clipped bit]:

“So a holiday beer should be made to impress, to wow its audience, to stand out. That’s the only criteria that should be met by one of these beers. Will it impress? … So there’s nothing to tie these beers together apart from their celebration of the season.”

As I said above,

“For me then, holiday beers are those I drink across the holidays and winter but not particularly on special occasions. They are seasonally appropriate as (some of the) every day beer for the extended “holiday” period.”

These are not the same things to one of a philosophical bent but I’m not defining “holiday beer” for anyone else either. Certainly not for myself for all time. This isn’t even a view I held 5 years ago.

But I see some overlap.

As I prefer a beer that impresses me–and those above that I want to drink several of do–I think they fit Jay’s description perfectly. [I am not claiming that he sees it as a definition.] The fact that they would only greatly impress me if they kept their seasonal, whatever the “season,” release and thus remain somewhat restricted is irrelevant.

Speaking of beers that impress me, I want to leave room in my description of holiday beers for the narrower one of “my favorite holiday beer:”

In those special moments, that beer that makes, and marks, its own moments in time.

Much overlap but these may also be beers that would make any occasion special, raise it from the ordinary, force you to pay attention. To it and to what is going on around it. They bring you back to yourself.

Cheers!

Thoughts from a real beer writer

Just in time, a new article by K. Florian Kemp from the Stylistically Speaking column in All About Beer v. 36(6) dated 2 December on the history of some kinds of holiday beers.

My previous posts for the session (one is by me wife)

Oblivion Brewing Co. debut

Saturday night Oblivion Brewing Co. made its debut at Broken Top Bottle Shop & Ale Café in Bend. And what a debut it was!

Darin and Meghann of Oblivion had done a little extra decorating to set the scene and had some friends helping out with the pouring and selling Oblivion merchandise. It started at 5 pm and lasted to just past 7 pm. We got there a few minutes early and it was already beginning to hop. As time went on, it got truly crowded. That was one of the busiest brewery tastings I have seen at Broken Top.

Not a great photo but a shot of part of the room and the tasting station.

Not a great photo but a shot of part of the room and the tasting station to give some idea of the crowd.

They started with three beers: Polar Star Pale Ale, Backside Oblivion IPA, and Knock Out Stout (if I recorded the names correctly, and from different sources). I began with the pale. Sara said she was going straight for the stout but upon having a sip of my pale she grabbed one of those to start. From there I moved to the IPA.

I asked Jason of BTBS if I had a current tap list as I didn’t see any Oblivions on the list. He checked in with Darin and they quickly had the pale on tap so I grabbed a pint of that to have with dinner.

Somewhere in there I grabbed the stout as did Sara. By this point our friend Miles had arrived and we proceeded to compare notes.

Keep in mind, except for my pint of pale, all of my tastes were from taster glasses, although I did have a couple of the stout.

Polar Star Pale Ale is an unfiltered pale which gives it a bit more body. It had a slightly dank hop aroma that tasted far mellower than the aroma suggested. It was a damn fine pale ale in my opinion and one of the best that I have had in a long time. I could easily drink a few pints of Polar Star Pale.

Backside Oblivion IPA had, to me, a slight floral and fruity aroma. I suspect it is also unfiltered, although it was a fair bit more clear than the pale and a bit more toward the orange end of yellow in color. It was quite creamy with a medium-low bitter finish. This was an exceptional IPA, at least if one is a fan of the more English-style than the bold-and-in-your-face PNW kind. I like a big bold Pliny the Elder on occasion but if I am going to consider an IPA as a general drinking beer then I want one just like the Backside Oblivion.

Knock Out Stout had a nice roasty aroma and was dark brown with a nice tan head. It too was nicely creamy. This is an excellent every day drinking stout. I don’t have the ABV on it (or its siblings) but I am betting this would be quite sessionable, even if it may perhaps sit a bit above the top end of the session range. I truly enjoyed my pint of the pale but Sara and I are both anticipating when we can actually savor a pint (or two) of this stout to truly get a feel for how it works as a beer.

I have to say that I was truly impressed with these first beers from Oblivion Brewing. Great job, Darin and Meghann! You are off to a amazing start!

But that’s not all. As a couple kegs each of the above beers began to blow Darin brought out his Darin’s Special Bitter (DSB) which I failed to take even minimal notes on (except name and rating). But let me say that it is another keeper. I have a growing affinity for, and interest in, the range of bitters and this is a darn fine one. I had a couple tasters of it too.

Then we got served a special version of the stout—for which I don’t even have a name, other than Darin called it a NW stout. It is basically the Knock Out but using a different yeast than the standard Irish Stout yeast used in Knock Out, and it is dry hopped with Cascades hops. This was very much like a thick, roasty Cascadian Dark. In other words, it was delicious! A couple of tasters of this too confirmed that opinion.

I checked the first three beers into Untappd as someone else had added them before I tried. I am glad they did as I would not have since I had so little info to add. If I don’t have the bare minimum of name, brewery, ABV (and hopefully IBU) then I won’t add a beer. The last two did not get checked in.

Darin and Meghann, I know you folks are busy but please consider claiming your brewery on Untappd and then claiming your beers so they display with your logo and not simply some generic one. If you would like a hand getting that done I’d be happy to help.

Folks, be sure to check out Oblivion Brewing Co.’s offerings wherever you can find them. Broken Top Bottle Shop & Ale Café is a distinct probability [daily tap list here – pdf][Today’s BTBS list shows Darin’s ESB on right now!], and I understand some of the other early possibilities are Growler Guys [tap lists], Brother Jon’s and I’m blanking on anyone else. Darin or Meghann, feel free to comment and let us know where your beer can be purchased.

These are damn fine drinking beers, people. I am impressed!

 

MBAA Beer Steward Certificate Program and Seminar

MBAA Beer Steward Certificate Program seminar to be held in Bend on 16 Auguust at The Oxford Hotel. Please join me.

As I have mentioned before I am working my way through assorted beer certifications. I took the Brewers Association Beer 101 Course and I got my OLCC Server card.

I intend to also do the Prud’homme and the Cicerone certifications. In the meantime, I stumbled over the Master Brewers Association of the Americas (MBAA) Beer Steward Certificate Program and the fact that they will have an in-person all-day seminar here in Bend in August.

I did a little Internet research and emailed one of our Oregon beer celebs who I discovered has taken it. She said that based on my interests it would be worth my time and the expense so I signed up for the seminar. I do not know a lot about it but am looking forward to it and hope that enough people (min. 30) sign up for it.

Here’s some info and links to perhaps entice you to look into it:

Master Brewers Association of the Americas

There are two levels (with a third coming) of the Beer Steward Certificate Program

Associate Beer Steward Certificate

An independent study program with online exam “for front-of-the-house bartenders, wait staff, retail clerks, and duty managers looking to expand their knowledge of beer, beer styles, and proper handling and presentation of beer.”

“The online examination will ask 65 questions and take 60 minutes. A passing score is 70%.” [FAQ]

Beer Steward Certificate Program

An in-person seminar with online exam. Seminar “attendees will receive an overview on how to properly handle, store, and present a variety of beers to maintain flavor and freshness. Throughout the seminar, presenters highlight the history of beer, as well as the diversity of beer styles. Attendees will also learn how to showcase beer styles using food pairings and proper glassware.”

“The online exam will ask 75 questions and take 60 minutes. A passing score is 75% correct.” [FAQ]

Seminar in Bend 16 August

Facebook event page for the Bend seminar

Study Guides for both certification levels [pdfs]

FAQ

Most of your questions can probably be answered here if not already answered previously.

“Once you participate in the seminar and pass the exam you may use the program logo on your business card.” [FAQ]

What  the Press is Saying (and other marketing stuff)

Sure it is kind of pricey ($275) for the seminar but that does include the price of the test also, and it includes all-day face-to-face instruction. The Certified Cicerone test alone is $345, which includes no training whatsoever. As I said above and before, I do hope to work my way towards being a Certified Cicerone but that is a longer term goal and I feel that these other certifications serve as both intermediate steps and as good preparation.

Also, thanks to The Growler Guys for sponsoring this seminar in Bend! [FYI: Seminars are also currently scheduled in Cleveland, OH (Sep.) and Austin, TX (Oct.).]

Will you join me?