beer magazine - september 2010

8/6/2019 Beer Magazine - September 2010

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. . , _mitI L

Y ,L Y TO I

share your Rock loyalty al

B D C K L . D V E . [ O M ! O l ~ SFO rt1 lIU WE R', S MU tl, r E m m Il


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Thanks aga in.SILVER AWARDOmmegl1.ng mtte Wheat

Belgian~style Witbier

Thank s .GOLD AWARDOmmegang A bb ey D ub belBeLgiLln~styLeDubbeL

W O R L DB RCUP

A nd again.SILVER AWARDOrmnega ng B ie re d e Ma rsAmenc an -B e lg o-S ty le A L e

Thanks to everyone - our brewers, staff, distributors, retailers, O R E W M E A N Gth e WBCjudges - a nd m os t ofa ll our loya l Omm ega ng drin k ers . COOPUlSTOWH. "ew YORl(


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THE REGULA.RS6 Cheers

You are never alone8 Buzz

Random stuff

14 Beer MailThat's what she said19 Calendar

Or picture of a model20 Ask Beer

Why are you so tasty?22 Here's to You

Our Readers

24 Beer KitchenLook at my pickle28 Beer Anatomy

Saison-Say it with flair76 HomeBrew

Your beer has wood81 Beer Recipes

Brew this83 Taste Tests

Good, great., grand96 Beer of the Month

Sierra Nevada 30th Anniversary98 TappedOut

Yearbook time

FEATURES

AUG/ SEP 2010 ISSUE 15

34 10 Reasonsto HomeBrewIsn't making beer reason enough?

66 OldEnglishPortersDon't be so sour

Science and a little magic36 Brewery Gadgets 9,2 Beer Games42 PikeBrewing

Do not throw a fish52 35 TipsforHomebrewers

Thinking of brewing? Read this

[04J:Beer

Thumper

Z an e L amp re yBeers with Zane


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70World Cup BeerAt least we still call it beer

~

56On the Cover. Summer Daniels ready to brew at Hangar 24Brewery Redlands, Ca I photo by Carl Hyndman

Wild Yeast-ShowMe Your Beer

EditorialExecu t iveE d i t o r : D e re k B u on oE d i t o r - A i - L a r g e : Brad Ruppe r t

Contributing WritersGe o ff C o z in C, R o b S t ar ke l, J ay R . 8 r eo ks ,

M a tt S i mp s on , S e th M a rt in ,J o h nn y F i ~ ci e el l, T o d d McE lwee ,

Jacob M e Kcan , J cnn if c r t i l l, Don O s b o m ,8 randon He rnandez , lIJk n M c K in n e yArt & Photography

A rt D i re c t o r: J e a n n a BuonGS e n i0 r G r a p h ic A r t i st Dave Pa !acio s

G r a p h i c A r ti s t: Mike McMahonS e n i Q r S t a l l P h o t o g ra p h e r : Ca r l H y n dmanP h o t o g r a p h e r ; J a so n Bo u la n ge r

Production/AdvertisingP r o d u c ti o n D i re c t o r Bo ll M a c ke y

C i rc u la tio n M a n a g e r: Tom Fe r tu gg laC i r c u l a .t io n A s s i s t a n t : Sonyal lo lez

A d v er tis in g A c c ou n t E x e c: Z a ry lahouliA d v e rl is in g A c c o u n t E x e c : B r la l! R o b e rt sAThink Omnimedia

PublicationPu b li sh e r M i k o l Io l al

Subscriptions &Changeof Address

P h o n e : 1 .866 .456 .0410Phone( tn le rnat ional) :1 .818 .487 .2 .045Back Issues, BeerGear, Sales Info

Pho n e : 1.888.200.8299www. l I1ebccrmag.com

Carry Beer inYourStore or Brew Pub

P h o n e : 1 .800 .381 .1288Advertising RatesAv a il ab l e u p n n r e qu e st . Contac t :

Ad v er ti s i n g De p a rtm e nt ;Beer Magazine13401 Y o rb a A v e n u eC h in o , C A 91710

p h : ga9.517 . 3 3 6 6 e x 2 21f ax : 9 1 1 9 .5 1 7 . 16 0 1

National/InternationalNewsstand Distribut.ionT h e C urti S C i rc ula li on C om pa n y

DRINK RESPONSIBLY!

Bee ! " Magaz i ne . ~ IS S N 1 '8 4 1 - 1 8 0 4} I S a pubhc au cn o fT hi nk Or nn ir ne di a L LC , 1 3401 vo rb aAccmc. Chi no ,CA91710;Pho",;909.517.3366; F",,;909.517. 1601;E mail: dl=- r ! :! k t )@thr . : !bee~m ag.c;OI "n_ Subsc r i p t i onrates are $19,99 for 6 issues (one yean. $3g.,ggper year lor foreign airman, $29.99 for Canada andMexi co . . A J I r ig ht s re se rve d. T he ent ir e c on te nt s a rec ::opyr lghl 2010 T h i n k Ornrumedra LLC, and rnayn ot b e r ' !p ro du oe O in a flY m a nn er in w h oie o r In partwthout wrs t t en perrasslcn from the publisher, The\.IIeIlJS and cpmicoa of I t ! i I ? writers . arid adver tisersare their own and do not necessari ly reflect those ofT hm k O[T1r1nnedra L t.C. the pubnsber , o r the edl tone ts ta ff . The pub lisher assumes no respons ib il it ies. toradverusi I"'Ig claims. err or s, and orr aeslons. BeerMagazine i s pUI tog .. :! lt !e t in Sou thern Cal if or nia.

We occasion ally use material that we be!eve hasbeen plat, ;eCi In the public domai n. Somel imes it isnot posebte to rdenti tv arrd cootact ti le copyrighth ol de r. I t I jOI ,J cl aim own e rsn ip of scmethmq 'Nehave publi shed, 'A re 'Mil be pleased to make thecorrect acknowledqement.

1 00 % r ec vc :' ab le . .Sa-l ie l he p la n e r .Drink Bcor Frequcntly. RS


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I DRINKA

Iused to laughat peoplewho ate alone.' You know. theones you saw sitting at a bar alonewith abeer and somegrub? I laughedunti.1I had to beone of those people. Itravel a lot for work and find myself alonefor dinner moreoften than I liketo be. And you knowwhat? It's great andyou should do it.2

Why? Well to be honest, if you go to the right places you are never really alone. Sittingat a bar is a social environment that is unlike most. If you slt in a restaurant at a tablealone, nobody is going to talk to you ..But at a bar, if you are sttting within a beer's lengthof somebody, they probably will start chatting. If you have a beer in your hand, it's almostcertain a conversation will start.' I've found over my years of bar top friend-making that youmeet some interesting people, hear some interesting stories and generally are never reallyalone. It's something you have to try. Go out to lunch at a good beer joint and sit at Ihe bar.Don'! sit there like you're ready to use the person next to you as a skin sweater and withyour man tackle tucked back, sri there and engage the people around you.' Use beer tostart talking to people; i i's a great icebreaker.I recently went to lunch at the new Small Bar in San Diego, Calif., and while there I

met some amazing people, helped some ladies with their beer selection and had someawesome fish and chips.? So next time somebody says they're "going out to drinkalone," remember Ihat on a bar steel, one's never real ly alone.G o d s p e e d ,rai6--Derek BuonoExecutlve [email protected]

1r I still do laugh at some. 4. :If you are that person think ing ot making some human stew ,p lease go to a non-cratt beer bar . This way most of our readerswil l be. s ate,2. If you don ' t have tnends , going toa bar top to oat is a suretlreway to get some.

3. Someti mes tnoee coneereetlons tal t:e a strange twist. A recentba r d i6Ct l . - ss i on fo r m e Ma r i e d w iU 'l : t al ki ng a bout VegB6 st ri pclub6 and ended with the question, "What ts too much money?"Answers: 1. A rip off. 2. There is never enough .

5. And Iw atched a s.em l-era2.y man ta;lk a bout good beer andr am b le o n a bO Ul h e ro in ' a nd o th e ~ s .t ra ng e Ihlnga Entertalnln9,OIldocliot.

[os]:Beer

T I lE U l S T T!M~ !R A W ~ A LO N ~ A T T N E 8 AR IT I IL K ~ O A B O U T , Wh", I d r l " oIon." 1 . " a l l )d o n' t ai :r w c o, o th o "\ ,. . I " " .I d n' ! 0 0 , lone .TH E U N E I U SE T O 8 RE II ~ T HE I tE A T A B AR D oyo u li:e ' A ' K I ' I 1 i e s about ~diat{ll'S?T IlE S T R Al JG E S T T Il iN G I 'V E S E EN A T A B A lI
mailto:[email protected]:[email protected]


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ORANGE BLoSSOMCRFAM AIF


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LIS TEN TO US DRINK B E E R

www.newnormalnefwork.com[os]:Beer' I
http://www.newnormalnefwork.com/http://www.newnormalnefwork.com/


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C O F F E E , H O T D O G S , B U R R I T O S . . .And now beer. If y o u n e e de d a no th e r r eo s on 10 h il 7 -E l ev e n b e si de s t he Ioc t th o t i I's o p e n, h o w a bo u l G am e D ay ? S o m e m ig ht b e th in ki ng ,"I h it t he b ee r s to re o n g am e d oy ," b ut th is G a m e D ay is a Clu al1 y a 7 -E le ve n b ra nd o f b e er . G D is s old i n c o n s a nd in I ce a nd U gh t v o rie ta ls . T h is$9 a 1 2'p ock b ee r m i gh t n o t b e c ro ft e no u gh f or s om e , b u t f o r t h e p ri ce a nd w h o it 's b; 0() G om e D ay an g am e d ay s ee m s f it lin g. It's b re w ed inl a C r os se , W is c on s in , s o y o u c an q u ic k ly f ig u re o u t w h a a ct ua l) )" m a k e s I hi s b e e r.

--"- - -, I1 ...... - a~ ",. .

A N C H O R B R E W E R Y F O U N D E RS E L L S T H E B R E W E R YMany in the brewing community consider AnchorBrewing in San Francisco to be the start of the craft!micro-brewing movement. Fritz Maytag (yes, the washingmachine family) brought the brewery back to l ife in 1965and has been keeping i t t rue to itse lf for 45 years. I tlooks l ike Ken has decided to retire from Anchor

Brewing, selling it to a pair of Bay Areaentrepreneurs, Keith Greggor and TonyFoglio. What does this mean for thelegendary brewery? We hope nothing.and we'll be looklnq for an interview wi ththe new owners. You guys listening?www.anchorbrewing.com
http://www.anchorbrewing.com/http://www.anchorbrewing.com/


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USCONGRESSWE ATIACHED THE ACTUAL BILL TH AT P AS SE D SO YOU CAN RE.ADIT, andtake in what it means, which we think just means that Congress likesbeer and gave us a high-five. Thanks for that bill!

111 r.I"IIC;O~GRESS21) SESSION 1-1.I


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S T A Y I . N S C H O O L W .IT H S H IP Y A R DB O J d.i ng b r e. w .e rs , b .e er . f o n. ., ' . o r . ev. e n [ us t v oc .a ti on e r" l is te n O J .. Be e..r.. is .0 p or t o f v ..a eo . t i on ,b u t h ave y ou eve r th o u gh t o f m akin g b eer a vac a tio n ? S hip y a rd B rew in g is o ffe r in ga gr ea t o pp or tu ni t y 10 m ake th at h a p p en w ith a "B rew in g Va ca t ion l" Dep en din g onw ha t y ou p ick lo r y ou r pockcqe (a nd i t 's . u p 10 y ou w he n, but l i m i t ed 10 fo u r p e op lep er c lo ss ], y ou 'l l ge l 10 b rew a t U nion Ja c k's (S hip ya rd 's s ta r t in g p la ce ). No t on lyw il l y ou ge t to b rew som e b eer , b u t you' l l a lso get m ea ls an d a p r iva te lou r o f th e Ponlond

b rew ery . Y ou 'l l a ls o get 10 s ta y ou t a t th e Kin g 's Po r tI n n , a b ed a n d b re akfa s t ow ned b y S h ip y a rdon G I c c o l is la nd ! P ric es s ta rt 01 $300 (w i t hou tI 'o d gi ng ) a n d I?P o ut a t a b ou t $800 lo r adou ble! T ha t ' , a g re a t dea l fo r a n ic e b r ew in gv aca t i on . Since y ou 'l l b e in Po r t la n d , i t 's agoo d ide a 10 s ta y lon ge r a nd ru n th ro u g h th eM a in e B ee r t r a i ll S ign u s uplTo book, call 1-800-BREWAlE. ore -m a i l [email protected]

SMASH A B O T T L EN YOUR FACEArtsy people always seem to bedoing something strange, Th i s limearo un d, D av id B elt th ou gh t th at b uild in g ah ug e re cy clin g c on ta in er fo r g la ss w ou ldb e a w ay to g e t p eo ple e x c ite d ab ou tr ec yc lin g . W h at's d if fe re n t a bo u t th at? W e ll,h ow ab ou t s te el an d b ulle tp ro of g las s? N ote no ug h? Y ou c an h av e y ou r fr i.e nds s tan do n th e o th er s ide an d w hiz b ott le s at th eirfa ce s, w h ic h o bv io us ly b re ak ag ain st th eg lass an d c olle ct in th e b in . W e're o kay w ithu sin g o ur c ity re cy clin g b in s an d h av in g th eh o m ele ss s te al b o ttle s, b u t h e y, s om e tim e sy o u nee d to sm as h g lass o n p eo ple .

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HARPOONS T I C K S I T I N T H E C A N

T h eir b eer , th a t ;5 . Th a t 's r igh t . S eem , l ikew e 've go t a gooO old-lcshloned mov em e n tin th e craft in du stry tow ard c an s. Ha rp oonon n ou n c ed th a t i t w il l b e s t ic kin g its S u m mer an dIPA in c an s th is s u r n r ne r .www.harpoonbrewe ry.com

mr - -u~soC2< tII

e Th e U S r an ks a sob er in g # 1 3 in th ew orld in b ee r c on sum ptio n w ith 81li te rs p er c ap ito ; th e C zec h R ep ub lics it , w ith a n em pty keg 01 #1 w ith 1 56li t er s p er c op it c.e M on ta n a 's r es id en ts th row b ac k th em os t b ee r , w ith on over age o f 4 3 .9ga l lon s p er p e r son (b a sed on 2008d ot e], c om p ar ed 10 U t ah 's l ow es tc on su mp tio n o t 20.8 ga llon s. (I t 's o ftenb een n o ted U ta h h o d th e h igh e s t p a y 'p e rvi ew p o rn in th e c o u n t ry th ou g h I Ie B a,s A le h as th e w orld 'so ld es t t ra de m a rk .e An he us er-B us ch c on su m es a bo ut1 5% 01 th e en t i re U .S . r ic e c rop fo rb rew in g b ee r.e Tw o ou nce s o f a ty p ic a l Am eric a np ale lage r a c tu al ly h ave few er c alo r ie sth a n 2% m ilk o r a p p le ju ic e .

Leaveit to soccer hooligans to createthe need to stop beer missiles. Whatthe hell is a beer missile? We askedthat, too. Apparently, it 's the nicknamegiven to beer cans and bottles thrown

during soccer games ..SAB Miller has come up witha countermeasure for the missile, which is basicallyalters the missile by creating a can whose top iscut off, creating a beer cup. This is refillable andapparently much less dangerous than a can with atop. And we thought all soccer was good for wasover-acting injuries and running for hours.


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- ,: . '1;. ' t. . - Learn H o w A t::...nttmN.S:I~~B~~rDll\MP

...t~ _- _~_~ ~erra Nevaal B~Co" Chico ,CA . 95928. . . . " ~ I 'o - . . . ~ ~ \


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RANTS&AVHERE'SYOUR CHANCE to tell us how youfeel. Hate us? Love us? We want t.o hear.The world wants to hear. Send you

comments, suggestions, poems or toasts [email protected]

DR INK ING WITH T H E DOGThought you might enjoy the picture of how our dog, A bb y R oad .e njo ye d y ou r A pril/M a y 20 10 is su e. e sp ec ia lly th e "D rin k W ith Y ou r D o g!" fe atu re . A fte r re ad in g it ,w e c au gh t h er g ett in g in to th e b e er . G ue s s w e ne ed to g et o ut an d g et som e dog be er ! T h an ks .Brian & Debbie KickCarmichael, CA

[14]:Beer


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Keep~n QKeeplnGreat Mag!!! I l ike Beer, I don't drinka lot of beer and when I do I like tryingsomething new,like a micro brew, or abeer I have never had before ..like the JohnHenry 3 Lick Spiker Ale, or the Rogue XsStout... I think Budweiser, Miller, Coors andaUthem beers when they make one batchit fills 5 or 6 truckloads or more is a beermade for drunks ... It's no better than PBRor the cheap beer that I cannot think ofthe names. I love Shiner beer (real Germanbeer made by Texans) I am no beer expertI try a beer if I like it I drink one or two ofthem. I.don't drink to get sloppy drunk thatjust ain't no fun and it makes me sick and Itend to do stupid things ...What I'm sayingis keep up the good work great mag.Steven Jennings

Steve, thanks for the email and thanksfor trying the beers featured in themagazine. We, and the breweries, like tohear that our readers are going outsidetheir safety zone and trying new things.Don't be so hard on some of the "beerformerly known as domestic. " For themost part they start every beer drinkeron their path to craft and most havebeen around longer than most-Derek

V I N T A G E O R O L D ?h av e q ue st io n p erh ap s y ou c ou lda ns we r. I w as re ce ntly to ld th ata lo ca l liq uo r s to re h ad a h ug es ele ct io n o f b ee r. I w e nt in th e o th erday to s ee , an d I w a s in stan tlys tr uc k b y th e s pra w lin g s ele ct io nth at h as s ta rte d to le ak in to th e

w in e s ec lio n o f th e s to re . I t w a s m as sive ,'an d th ey h ad th in gs th ai I h ad o nly re adab ou t in y ou r m ag az in e b ut n eve r h avese en o n a sh elf b e fo re . S o, ju st as Ith ou gh t B ac ch us h im s elf w as c as tin ga ray o f s un sh in e o n m e , I r ea liz ed th ato nly ab ou t a te nth o f th eir s ele ct io n w asre fr ig era te d. T he s tu ff in th e fr idg e w asm as s p ro du ce d p as te ur iz e d b ee rs b yth e b ig do g s, and b ee rs th a t e ve n say"L ive B ee r" o n th e lab el are s itt in g o n aro om te m pe ratu re s he lf . I n ot ic ed a la rg eam ou nt o f P um pk in b ee rs th at h aveo bv io us ly b ee n th ere s in ce O ct. o r N ov .an d it w as n ow th e e n d o f M arch . W ou ldy o u b uy a ro om tem pe ratu re "Uv e B ee r"fro m a m ic ro bre we ry f iv e o r s ix m on th sla te r a fte r its b re w d ate ? S h ou ld n'tth es e u np as te uriz ed b ee rs b e k ep t c old ?I fe lt lik e th is w as ag ain st a m an -law o fs om e s or t. I f c o m pa nie s are tr ie d lik ep eo ple , s ho uld n't th ey b e re sp on sib le fo rfo llo w in g u n sp o ke n m a n-la w s?Distraught Dave

I've had "old" beer, which isconsidered vintage. I've had somethat is older than it should be thattastes fine, and some that is shit.It's hard to say, and some storeswill actually sel/the expired beer forbasically nothing (so you can ask ifthey will). Usually ...and I say usually.The lighter the beer style the lessaging it can have and still be good.But J talked to some brewery thatsaid they tasted a fight 3.2% Lagerthat was better with age.

Some of the pumpkin beers I'd sayno, but some might be fine.


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http://www.thebeermag.com/http://www.thebeermag.com/


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Sometimes people talk to their beer, and sometimes that beer will answer your questions. Ifyou're one of those people who don't hear the beer talk back, but want to know the answer to yourquestions about beer, this is the column to turn to. Ask Beer is where you get to ask a question andreceive an answer without looking like the crazy person at the end of the bar. Got questions?Email [email protected]:Matt Simpson

WHAT'S THESTRONGESTBEER ,EVER?

There's an entire class of beers that I like to call Uber Beers. They're alsothe ones that many of us hate, and many of us love. I count myself among the latter group offolks. But either way, Obers are a source of confl ict, controversy (even legally so in many states)and discussion. But they're also the product of much exper.imentation through the years, fromsome of the world's most productive and inventive brewers. They are Ubers because of their highalcohol content. You know-the ones that often need years just to be drinkable ..And then, whenyou finally sit down to one, take an entire evening to finish. And then, you're glad you took thatwhole night in, because there was no way you'd be driving after finishing one.Years ago (back in the '90s), one beer sat atop the world's elite of high ABV beers, and it was

indeed the strongest beer in the world at the time: Samichlaus. Brewed in Switzer.land (and nowAustria), and only on one day a year, this beer weighed in at 14%

ABV-and stil l does. It'sjust that inthe fol lowing decade, other beershave taken this alcoholic decadence to new levels. Boston BeerCompany (SamAdams) entered the fray in '94, '95 and '97 withit s Triple Bock, which hit a new high of 18.5%. But with as muchmaple syrup asthey added, some people argue whether it'sreally even beer. For what it's worth, I happen to love it.Then in 2001, a crazy beer by those whackos over at

Oogfish Head hit the shelves. Thai beer was (and st ill is)called World Wide Stout. A new level of imperialism, evenfor the imperial stout style category, there were twobatches of this elixir that hit the shelves at 21%+. It'ssince been tamed down to about 18%, but has itsroots firmly planted in the shot glass. Even now, thebrewery carries five beers over 15% (Olde SchoolBarleywine., WWS, 120 Minute IPA, Raison O'Extra,and Fort). Not to be outdone, Sam Adams created abarrel-aged, blended concoction called Utopias. Andas the past two years' iterations tipped the scalesat 27% ABV. Boston Beer Co. held the title forbrewing the strongest beer in the world for a bit.

But now we've got a new contender andpossible title holder. Those crazy Scots atBrewdog Brewing created a beer that hits awhopping 32% ABV! Called Tactical NuclearPenguin, that was the beer to beat until theyreleased Sink the Bismarck! earlier this year,which is 41% alchohol,

[20]:Beer


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I DRINK STELLA ARTOISEVERY TIME I GOOUT.BUT KNOWALMOSTNOTH,ING ABOUT IT.IT'S BELGIAN J RIGHT?

Well, yes, and that's actuallya really good question. Becau s ee ve n th ou gh th is b rew ery h as b ee na ro u n d s in ce 1 3 6 6 (y u p -ju s t ab o u t 6 5 0y aa rs j), th ay 'v e o n ly b e en a dv ert is in gh eav ily la te ly . A nd e ve n n ow , w hile yo um ay s ee S te lla p os te rs , p ara ph ern alia a ndp rin t ad s ju st a bo ut e ve ry wh .e re . s aid ad sa re r ela tiv e ly s p ar se a n d in fo rm a tio n -. lig h tS o h ere g oe s th e h is to ry le ss on . H ailin gfro m th e B elg ian c ity 01 Le uv e n , th e D e H ore n(lite ra lly ,. " Th e H o rn ") b re w er y w a s fo u nd edin 1 71 7. I t w as th en th a t m as te r b re we rS eb as tian A rto is p urc hase d th e b re we ry an dc h r is te n ed it w ith th e nam e w e kn ow to th isday . D ur in g W WI th e b re we ry su ffe re d fro ma rt il le ry d am ag e an d n ee de d re bu ild in g. I t 'sn ow a p ro te cte d h is to ric al s ite .

A m ore m ode rn b re we ry w as b uilt in 1 94 8an d th e c ur re nt b re we ry w as b uilt in 1 97 5. A sy ou a lr ea dy p ro b ab ly k no w , S te lla ls a la g er .W hy is th is in te re st in g? B ec au se B elg iu m h as as to rie d h is to ry o f m ak in g s om e o f th e W or ld 's b es ta le s; it 's s im p ly w h at th e y d o. G e n era lly , G e rm a nyto E as te rn E uro pe is k no w n fo r p ro du cin g lag ers ,m o st ly du e to th e c oo le r c lim ate s. S o fo r a lig hte r-b od ie d, c le ar B elg ian lag er to b ec om e s uc ce ss fu l is ab ig de al. W ha t m an y fo lk s do n't k n ow is th at th e b ee ris p ro du ce d a t b re w etie s a llo ve r th e w or ld , in th e U nite dK in g do m ,. A u s tr alia , U kr ain e a n d m o r e. I t's a ls o m o s tlyp ac ka ge d a t th e B e ck 's fa cil ity in G e rm a ny . R n ally , t h ec om p an y a ctu ally e ve n h as its o w n s ta nd ar diz ed p o ur in gr it ua l f or S te lla , c ap tu re d in n in e p h as e s: "The Pur i f i ca t ion,T h e S ac rif ic e, th e Liq u id A lc he m y B e gin s, T h e H e ad /C ro w n ,T he R em ova l, T he B eh ead in g, T he T wo R ng er R ule , T h eC le an sin g a nd T h e B e sto w al." U nfo rtu n ate ly , I d o n'! h av e th es pa ce h ere to e xp la in e ac h o ne , b ut re st a ss ure d th at it 's a r itu alab ou t w hic h th e fo lk s a t SA a re p re tt y p ro u d. I n r ea lit y; it 's ju s ta s erie s o f fu n , . I it t le w ay s th e y a ss ur e it 's b e in g s er ve d c or re ct ly .A n d w h ile m a ny m a y th in k it's s il ly , I c a n te ll y ou th at it 's !h e litt leth in gs th at m ak e a ll t he d if fe re nc e, W he n it c om e s to b ee r.

L A TE LY , rV E B EE NW A K IN G U P E A R LYIN T H E M O R N IN GW IT H V I O L E N T G A SP R O B L E M S , IT S EE M ST O B E W H E N I D R IN KA N IM P E R IA L S T O U T .W H A T ' S T H I S A B O U T ?W e li, I 'm n o do c to r , b u t h av in gh ad th is m alady m yse lf fo rye ars , I'm p re tty s u re I kn owth e tro u b le . I f b e e r's th e p ro b lem , it 'sp ro bab ly m alto se in to le ran c e . T h in k o fit a s lac to s e in to le ran c e fo r b e er lo ve rs .Basically, in s te ad o f y o u r g u t n o t h av in gth e r ig h t e n z ym es to d ig e s t m ilk su ga r,it do e s n 't h ave th em to d ig e s t m alts u g ar (m alto s e ) . S o w hile Lac ta id islac tas e e n z ym e, yo u 'd n e ed a m altasee n zym e to take w hile yo u 're dr in k in g .T h at sa id, th e re are o n ly a co u p le o fp lace s I k n o w o f th at h av e e n zym ecap s u le s w ith a g o od pe rce n tag e asm altas e e n z ym e. T h e y a in 't c h eap( lik e $30 /b ott le ) , b u t th e y're o u t th e reif y o u n e e d. O th e rw ise , ju s t try to e atm ore w he n yo u d rin k . T h e more yo ucan d ilu te th e s u g ars , th e le s s it s h o u ldaffe c t yo u la te r o n .


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word s : You pho t o s : You

NAME : " R~~ - M ~ C ~ ~ ~ ; ~ ' k 'AGE : 4 9OCCUPAT ION Aero .LO CAT IO N. _ . nautical EngineerF - . Tehachapi, CAAVO R ITE BAR : 0 " , .Bu/fand Finch Pub r g ~ ~ : ~ J z aBrewing Co.;F , !%VOR I T EB EER : Imported. 'M!chelob Amber Bo k' C -Peroni; American_~~:X:gre;ery-Any~hi~g~~~~~~pFi: ORoc~Pa!e A/e;o. ggl s P'Zza &BO TT lE , CAN O R TAP, Ta . ,F AVO R IT E H ._ _. P-noth,n better- 'ANGO VER F O O DM O ST M EM O R _ : More beer!. AB LE BE E R ' Th .one night from The Taps lyth~ ~ ten different real ales I hadLE AS T F AVO R IT E B EE R . m.!. A n ne s, l an c as hi re UK. :: .... _,.. _, ,... B~d Light (SWil l )....' ,.~, .

i" N A M E : - ~ ~ d ' ~ I ~ ' ~ 'or reaAGE: 27 'd Hazmat ResponderOCCUPATION: DeSignateLOCATION: Brooklyn, NY (Bayridge Brooklyn)AR The pour HouseFAVORITE B - : - _ - r Wheat .FAVORITE BEER: Sam Adams ~h~ ~ott\e the second, and can the third.BOmE CAN , OR TAP'; Tap the Irs, . 'ght out the can _, - . - _ VER FOOD: Beefaronr n - r FriendFAVORITE HANGO. ve first Sam Adams Lage. u wi1 :hMOST MEMORABLE BEER.IM~t adistributor and hooked me pd out about a sae dof mine faun f' t sip and I was ncoke , " Mud and it wasbox Had my Irs . lied MisSISSppl~EAS~ FAVORIT~ BEER: ~~~~~~~ge~~ine water, he~es your b~~~.. _ ..fifty cents at th~_tl~e. I f y.o _ _ . __

What's better than reading aboutbeer? How about readingabout you?This is where we will featureour readers love of beer. Want to seeYoursel f in HTY? Send your request [email protected]

51 J, 1i'7"?ls==;-,nrj nil JSC 'rjr;11 HlP r. h 'Cj r lr LoJU,'I_,'~IL'U IJIL~U r ~ u r yUu ur , 't lkH 10 J L~LL"~(ld LIId] dflbwcrb La Ll1iC quc: : : ; l lon: : : :

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NAME: Michael ( Thunder) FedockAKA; Banshee BassistAGE: 46OCCUPATION; Unemployed by day IRocker at nightI play Bass for the band the NAKED BANSHEES(www.myspace.com/nakedbanshees)FAVORITE BAR: Any place with electr icity to play andcold beer.FAVORITE BEER: Coors Light, or any beer that's free.BOITLE, CAN OR TAP; As long as its free I'll drink it.FAVORITE HANGOVER FOOD: Steak n Shake Burgerand a coke.MOST MEMORABLE BEER: My first beer (taking one

i from my dad and drinking it in the basement a longtime ago).LEAST FAVORITE BEER Buttwiper-Fruity 8eers-piss warm beer.


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.... -.., . "~~'MurchYNAME : sec . Manager' NICe .; AGE : 27 , F o od Se , CAl' C C U PATIO N. Angeles, CA. 'Culver CIty,- 0 NLoS Office \' LO CATIO 'BAR : Fathers AmberR IT E KanFAVO E E R : Alas Oull. side' VO R ITE B R TAP: Tap.. . Eggs sunny, FA: CAN, a F OOD .: B O T T L E . ANGOVER lmget lheF AVO R iTE ~ snausage. E E R : I'll n~ve\he cork toloasl an ABLEB op pm g ;up, M E M O R had, from P dweiser :O ST Blue I . 9 Buhimay seeln eWfirst C . E R ' IKeep only kn\ Ihe.'" ":~ORITEB';"n '" peo~~ Ih,n' ""';g.,I" ': LE A.s~ F in this col~ist~ry th~yneers In a n~ d Miner. n beer 'can pIC tty lee).an enca Amerl..s Na\ their Amutting the st favonte I' . before P ... (my lea .. _ .. category. . ... "

NAME : Jason LeVineAGE : 3 9LOCA nON : MCAllen, TXOCcUPAT ION : Sociallnsu""1Ce SPeclal;,t.. Fanoyame for civ il servant

, FAIIDRfl"EBAR : Pad" Island 8"Wing Co"'Pany,S""th Pad", 1,land ' ex . , . . ,Thei' Speckled T< o u ' StoOls wickedlF AVO R rT E S EE R : Belhaven Scottish AleB01TtE, CAllI OR TAP, Tap defin"ely' A"hough the'epub Slyje dcaugh' COo,are peetty Cool, Does that cou",s tap Or can?

F AVOR IT E HANGOV E R FOOD: PizzaMO S T M E " 'KlR Aa LE B E E" , A,en', theYa/J memo,ahlen some Sort of Way?LEASTFAVORITEBE~ C o < n n a or Do s Equi, 0,Tecate..,I'd 'ath ... die '" '" ' dehYd,a'on than d'ink that ccapl!!

. . . . . . . . . . . . . ,.... ,' .,-.

'NAME';"~i~e RiethAGE: 37

ATION: Fireman ;O CCU P . CALOCATION: Los Alamitos, h's Newport Beach, CAR IT E B AR : Mutt Lync ,FAVO p' atF AVO R IT E B EE R: Ira. Depends on the beer..BOTTLE CAN O R TAPE R'FOOD : Burger and Fnes t

ANGOV t i 'm abouFAVOR I TE H R AB LE B EE R: The one ~:~al to follow!. T M E M O of the se; M O S . . icture, or any . Bora Bora on' to drink Inthl!sf~Undthis little bar Inbetter location or~ My wife andoon. Couldn't ask f~~~eers with.' au' hOneY~rtne, to have a coup Macro IIgh'd"nk,ng p OlEBEER,Anyof , theelse I hope itEAST FAVO R . does nothmghi magazinebeers. If t IS Ieto tr y new beers." " " ." _.nspires peop _ . ,. .. ....

Beer:[23]


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CUREDWITH FENNEL&SZECHWAN PEPPERw ords : B re i n C I em en ts p ho to s: jas on B ou lan ge r

n the early fall we are opening a new restaurant called The Salted Pig in Riverside, CA. Essentially it will bea fun gastropub with a steakhouse influence. The best part about it is that we are going to have a full bar,which will feature 40+ craft beers from around the world, along with six of our locals on tap. This meanswe will be offering all sorts of whimsical beer snacks. For this recipe,I thought it would be fun to introduce you to our pickle recipe. Nowthese are not your everyday kosher dills or bread & butters. For methey are the perfect balance between sweet and salty along with the

added bonus of the tongue-tingling effect of Szechwan peppercorns. Theirsweet-and-satty plays perfectly with the bitterness of beer.

[ao]:Beer

P R E P T IM E : 49 HoursC O O K IN G T IM E : 10MinutesD i f F I C U L T Y : 3S E R V E S : 10S U G G E S T E D B E E R : F lem is h R ed


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Artisanal Im.p'orts. Exclusive U.S.IDlporter I Austin, Texas I www.artisanalimports.com

La Trappe lsid'orLimited U.S.Release2.009Commemorated US ye.ars sinceLa Trappe' s f irst brew master , Brother lsidorus,began producing what is ROW one of the world'sf l nes t craft beer brands, This beer is named Inhonor of the simple friar who is responsible forthe notoriety of the only Tr;tppist brewery andmonastery In the Netheriands.lsid'or is a . mil.dlysweet amber beer with a hint of caramel andbrewed wIth self-cultlv:ued Perle hops.All preceeds of'09 went to benefit theTrappistMonks in Uganda.Africa,. who fled Kenya in 2008during civil war, T h e profits will he l p them rebuitda monastery and bring new SOUI'1:esof incomeand hope to their community,Followingthe success of its '09 limitedrelease, La Trappe bid'or returns in 20100 '1 ; " you.r enjoyment!

...: ~

~. y~~ ..sb.-ewing. '. .. c/a


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nce thatuntamedbehemoth youcall a lawn startsgrowing overthe sidewalk andthe temperature

starts breaching the '90s, it's abouttime to load up the truck with acouple of lads from Home Depotto do the yard work and leave youto cool off with a refreshing Saisonbeer. Saison or "season" in Frenchis a beer that was developed forthe farm workers back-in-the-daythat was brewed in the fall andwinter months, making it ready toconsume in mass quantities comesummer time. The saison is easy todrink, light. refreshing. and used tobe considered the working man'sbeer of Belgium. So after a long dayof baling hay or harvesting barley.farmers looked forward to being paidin liters of beer as opposed to ourworthless currency of today. Thatwas definitely the good old days.


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WAT E R : The water used in tradit ional. saisons comesfrom nearby lakes and rivers, which are ful l of mineralsthat often assist in the upfront bitterness of the beerand provide a dry finish, One of the primary regionsproducing saison beers is Hainaut, Belgium (about 30miles south of Brussels), and the water of this area ishigh in calcium, carbonate and sulfates, Calcium tendsto add body as well as balance to these beers whilecarbonate and sulfate help extract the bitter resins fromthe hops.YEAST: Often a somewhat shocking aspect of thesebeers is their tartness, which comes from the wildyeast. Had you ordered one at a bar thinking you weregoing to taste something like a common pilsner; you'dprobably spit it back in the bartender 's face or think thebarmaid had squatted over your glass when you weren'tlooking. The farmhouse ale is definitely an acquiredtaste that ventures on the acidic side, combining acitrus flavor with often a dry champagne-l ike finish,Common commercial yeasts for this style of beer arethe WhiteLabs WLP565 Belgian Saison, the Wyeast3724 or the Wyeast 3711 French Saision.

BARLEY : The Saison tends to be a fairly l ight~coloredbeer, often pale yellow, unfiltered, and with hints of anorange inner glow. This characteristic is derived fromthe barley, which is primari ly pilsner malt with moderateadditions of Vienna or Munich malts to add a bit ofcomplexity to the beer. It's sort of like putting a two-digitcombination lock on a chastity belt. The barley providesthe foundation for color and sweetness of the beer,which is later counterbalanced by the yeast and hops ..HOP~' Hops are an important ingredient in all beersranging from the defining characteristic as with an IP Ato the man behind the scenes that does the heavy liftingbut without the recognition as in the Saison. While thebarley provides the sweet base during the boil, the hopsdive in to deliver that bitterness that tums a potential rootbeer into a beverage made for a man. Saisons are usuallybrewed with Noble, Styrian, or East Kent Goldings hops,which are on the milder side when it comes to alpha acidsor bittemess. These hops typically range between 4 to 6percent alpha acid and provide flavor, aroma and baiance.Hops are also a natural preservative that assisted inthelongevity of the beers to remain drinkable throughout thesummer months for the f i e tdworke rs .


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Saisons come in a wide variety of flavors, tastes, aromas andstrengths so it is difficult to isolate a particular set of materials orprocesses to classify such a beer. Typically a saision is defined by aregion of Belgian style beers with broadly similar character and brewedaround the same season. These beers often have a distinct yellow-orange color, are highly carbonated, heavily hopped, contain hints offruit flavors and are quite dry to the finish. Saisons have been known tospan the 5 to 8-percent alcohol by volume range and are easily denotedby their champagne corked bottles used to contain the high carbonationprovided by the secondary fermentation.


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' S M O O T H & E A S Y O N T H E ' T O N ' G U E '

j

G O R G E O U S G O l D E ' M C O L O R


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Perhaps not the most oppealing of beerswhen itcomes to color or clarity, the soisonis a golden yellow-orange combinationand often hazy and unfiltered. Itresembles a sparkling grapefruit juicethat's been hit with a splash of OJ, butdon't be fooled by its appearance, it'sa great tasting beer. Poured correctly,it has a bustling head that's brightwhite and loaded with effervescence.Consumed from a clean glass thereshould be noticeable lacing that stacksup nicely after each sip.SMELL>The heavy carbonation of the soisiondispenses the citrusy aromas like a canof Pledge. Oranges, lemons and floralhops engulf the senses when you hunkerdown with this freshly poured beer . It'sa refreshing scent that draws the beerdrinker closer, like a hot girl in a skirtthat says "I'm not wearing panties." Thesmells are enticing and yet complex.When you get closer you may noticepeppery or clove-like scents derivedfrom the phenolics. The stronger spicesand hop-like scents tend to relcle to abeer with more alcohol. Giddy up!TASTE>Ifyou were looking for the perfectbreakfast beer, the soison would be it.Having your senses attuned to that citruscraving inthe morning, the orangeand lemon flavors of this beer are theperfect replacement for your glass ofTropicano. A medium hoppy bitternessaccompanies this fruity iniliol tartnessand the finish is sharp and dry. Ifyouhave difficultyge~ng someone who likeschampagne to try a beer, fix them upwith a saison. Itshould be right up theiralley. A malty sweetness is o~en disguisedin the background by the subtle upfrontsour or tangy flavors. The beer tends tobe sweeter than sour and includes somespicy or peppery notes on the finish. thecarbonation helps enhance these pepperysensations whi Ie providing a light lasting6eerwith a crisp ending.


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B ison F arm ho use AleB o ule va rd S a is onBu l l & B ush S oison de S uitc a seE ly sio n S ais on E ly se eH arp oo n S ais onI ro n H ors e S ais onJac k R us se ll F arm h ou se AleJo lly Pu m pkin B am B iereK ar l S tr au ss S o is onlo st Ab bey C arn iva le AleM agno l ia S ci so n de Li lyM idn igh t S un S a ison of th e S unNew B elgiu m S aison

O m m ega ng Hen nep inPizzo . Po rt S PF 4 5 S ais onP or ts m ou th S ois onR o gu e F e sl iv eA leR u s si an R i ve r P u bl ic a ti onS ais on D up on tS i ll y S a i so nS m utty noseF arm h ou se AleT h e B ru e ry S oison R ueT hre e .F lo yd sR ab bid R ab bit S ai so nT w o B ro th ers Ph ilo so ph er S to neV ic to ry V S a is on


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R E A S O N SPRE TEND IT IS ILLEG AL AND IT IS EVEN MORE FUN!

You Get M ore Fr iends

words: Derek BuonoW . h O doesn't love a good list o f reasons to do. something fun2 Like.we .need 0 list of w.hYYou shouldmake beer2 Well, we must, because not enough o f us are brewing beer at home. So I f you neededa reol good reoson to stmt home brewing, these should be enough to spork your interest.I don't know about you but

friends seem to come outof the woodwork withthe phrase, "let's go grab somebeer" and that seems to beexponentially multiplied whenit's home brew. Throw in a goodgame of darts and your Facebookfriends list will start to skyrocket.

2.Saves You C ashLei's face it, the economy slill blows, and savingmoney doing things you like is a goodidea. The average 6"pack ofcraft brew isn't gettingany cheaper so why notstart homebrewing.


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4 You Might Someday.Own A BreweryOne of the common factors of most breweries in the world is that they all started fromsomeone homebrewing. So if you have aspirations to be a beer baron. thai is the way toget experience. (Also.il doesn't hurl to get some feedback if your beer is terrible. Thaisorl of information is better to have before you invest your savings into openinga brewery): 5 You H ave A ll T his E xtraI G rain In Y ou r B ac ky ard

,I Been stockpiling grain and hops inyour yard for some reason? Why

not use it. This probably isn'ta real reason but maybeyou like to garden.and sure, asparagusis cool to eat, butlrnaqine growingthe ingredients to

make beer!

8 You Like Beer.And You LikeTo CookEvery woman likes to brag that theifman cooks for them. Well since beercan be made on a stove, it doesconstitute cooking (we said so).Therefore you will be the hero amongthe neighborhood women: "Brad is soamazing he gri lls and he cooks!"

6 Yo ur E m pty B ee r B ottle C o lle ctio n W ou ld Lo ok B ette rA s A F ull B ottle C o lle ctio nBottle collections are in some ways creepy,and in other ways, depressing. But the goodnews is that bottles are refillable, and maybeif you fill them all, you won't have to reminisceabout the "good old days." Instead youcan brew beer, refill them and create newmemories while you drink out of the bottle youdrank from when your ex broke up with you.

7 Yo u A lw ays W an te d A K eg era to r.A nd Need A n E xcuse To G e t OneSometimes convincing your better half that akegerator is agood idea isn't easy. But if youmake all this delicious beer and have no place tostore it, what's the point Vou can also rationalizethat it's the cheapest form of beer out there, soyou'll be saving money.

9 .You W an t ToBe M ore G reenIf you're a super-duper greenie and want to havethe lowest carbon footprint and environmentalimpact. yet love yourself some beer, brewing yourown at home wil l help save the world. You'l l recyclemore. or if you use kegs, reduce the need forbottles. You can source local ingredients and driveless and drink more. You might also add some moreC02 to the air,but at least it 's musical.


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DENS VDOES !VIA: TERThe amount of sugar extracted from malted barleyis of great interest to brewers, especially those brewing inlarge-scale operations. The more sugar they can coax fromthe barley, the more efficient their system and the cheapertheir grain costs. Homebrewers take gravity readings todetermine if their mashing techniques are correct and theirfermentations healthy.A hydrometer measures the specific gravity, or density

of liquid, by floating in it. When newly created wort is thickand full of sugar, the hydrometer floats higher. After thefermentation is done, the beer is less dense due to sugarsbeing converted to alcohol and C02. Since alcohol is thinnerthan water, the hydrometer sinks "lower" than it did beforefermentation. These readings not only show how muchalcohol is in the beer, but also let a brewer know facts aboutthe fermentation.Refractometers accomplish the same thing, but do so

differently. They use the way light reflects through liquid todetermine how dense it is. Only a few drops are needed andplaced between the measuring prism and cover plate. Thisworks wonderfully for wort, but after it becomes beer andcontains alcohol, some conversion work is necessary forthe reading to make sense. For this reason some brewersprimarily use a refractometer on brew day before alcohol ispresent. Without tools like the hydrometer and refractometer,there would be more guesswork in the brewing process .

[3S]:Beer


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'COOL IT NO\NTo understate the situationslightly, boiling wort is hot! As soon asthe boil isfinished, though, brewers raceto cool the wort as quickly as possible tobring it into a temperature range that issafe for yeast.There are many ways to chil l wort,from kitchen-sink ice-water baths forstove-top homebrewers, to complexplate chiller heat exchangers in largecommercial brewers.While the goal of rapidly cooled wort

is the same for home and commercialbrewers, the methods vary. Homebrewersmay create their own gadgets for coolingdown wort, and a common one is theimmersion chiller made from coppertubing. Immersion chillers are coils ofcopper tubing with cool water enteringone end, removing heat from the wort,and coming out the other end as hot orwarm water. As the temperature of thewort drops, the water coming out theother side also becomes cooler. Theseare fairly cheap to make and will cool 5 to10 gallons fairly easily.Counter flow chillers are immersion wort

chillers taken to the next level.The coppertubing is run inside of a garden hose.Wortruns one direction inside of the coppertubing, while cold water runs the other direction inside the hose. This is more efficient than asimple immersion chiller,but also more complicated to use, and more dffcult to clean.Plate chillers are more advanced, and while they do a faster job of cooling, they

require more equipment-such as a pump-to work ..The concept is that hot wortpasses one way through the device, over many layers of plates, while cool water passesthe other way, not contacting the wort but cooling down the plates and removing theheat. Homebrewers sometimes use smaller versions of these plate chillers, such as8lichmann's Therminator. Commercial brewers use much larger plate heat exchangers,and because there is a lot of heat involved, they sometimes recover some of that energy.That is, as wort is cooled, the escaping heat might be captured and used to heat strikewater for the next batch.

~~"=.~;-:.:=-.r~~.~~~., 5u....~ ..M*'j b41,..,..1 durl"'t! \HIII'.tyt~"'\Ii4rr""~W~~ : : r~C1~9~ '---

1 1 l Om e s iz e~v er s io n 01 3 p l at e c l im e r .W on g oe s I n o n e s i de a n d c o m es n u ll he g Th e r.l hH re I S a s ep a ra te e h an n el t erc o o l . w a t er t o n o w t h e o p p os i t e d ir e G li o n . T h e w a t e r a nd 1 '1 0 1 1d o " 01 m ix .


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SIERRA NEVADA Doing it Their \/\Jay1."II '10, ' II '. iii 1 ~ II iI. ~ ",. " ,"" .. ,I ,,!! ,,, ,.. " . _ . I i i 't' II ' ' ", .- .... -here are traditional scientific

tools and methods that brewersuse, but there are also brewerswho like to create somethingnew. Sierra Nevada Brewing

is a brewery that likes to do things itsown way. Be it the annual hop attack thatis Celebration Ale, or the biller BigfootBarleywine, the brewing crew is no strangerto distinct-lasting beers. Recently theyhave created yet another new techniquefor applying hops to beer that has alreadyfermented-The Torpedo,

The brewers here use whole-flowerhops whenever possible, as opposed to thepelletized hops popular with most breweries.Whole-flower hops are more hassle to dealwith, but some believe they contribute abetter hop character. Sierra Nevada wantedto figure out a way to add whole flower hopsposHermentation without the use of hopbags, and they wanted to circulate the beerthrough a large bed of hops. Eventually theycreated the Torpedo.The Torpedo is a 150-gallon vessel loaded

with up to 80 Ibs. of hops (that's a loti). Beeris pushed slowly through the Torpedo and

back to its originaltank, The beer might passthrough two Torpedoes before returning toits originaltank. The beer might also makemore trips through the Torpedo before itis eventually packaged. This technique isdifferent than a hop back, which isa containerthat isused to contact hot wort with morehops before it isfermented.

The Torpedo's effect is a potent hoparoma and a taste that is a unique freshhop experience without being overly bitterYou smell piney citrus hops in the beer,they burst brightly in your mouth, andthe bitterness covers your tongue, all thewhile remaining firmly balanced. ExtraIPAindeed.

DOGFISH HEAD Beer InventorsSam Calagione and co-brewers never hesitate to experiment. Some experiments have resulted in wonderful brewingcreations: The brewery is known for unique historical beers l ike Midas Touch, Chateau Jiahu, and Theobroma. But they are also creativewith techniques used to make and serve more ordinary beer.The celebrated 60, 90 and 120 Minute beers are made by a unique and patented

continual-hopping method. Sam Calagione explains he got the idea while watching acooking show, where the chef claimed it was a better way to add spices, rather than all atonce. Calagione's first device was an old vibrating hockey game board. When tilted, hopswould trickle into the kettle slowly and continuously. Now they have upgraded to theiroriginal "Sir Hops a Lot" machine, which does the same thing as the hockey game, onlyon a grander scale.The other interesting creation has to do with the servlnq, not brewing, of the beer and it

is called Randal the Enamel Animal. The name refers to the enamel that the gritty, hop-ladenbeer will scrape off your teeth. This was Sam's idea to give the served beer a just-added extraburst of hop aroma and flavor. A water cleaning unit is packed with fresh whole flower hops,and carbonated beer is slowly pushed through it on the way to a pitcher. The beer comes outextra foamy and has to be allowed to settle. But the hop aroma and taste are something onlyattainable this way, and it is a memorable experience.------


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STIR IT UPL I T T L E D A R L I N GA cool gadget that homebrewers use foryeast starters is straight out of sciencelab. Stir plates work by attaching amagnet 10 a spinning device, like an oldcomputer fan, and mounting that inside a box. Astir bar isplaced inthe bottom of the glass flaskthat sits on top of the stir plate box. When themotor is spinning, so isthe stir bar.This will keepany liquid in the vessel continually spinning.

Why does this work for yeast starters?Yeast needs oxygen to multiply and grow. Anormal yeast starter is given oxygen whenit is first made, but then sealed tight and nomore oxygen is available. A yeast starter ona stir plate gets continuous oxygen so the yeast get as much as theyneed to reach their full growth potential. A loose foil cover isplaced over the top, and the motion of the liquid draws oxygenin. Also the constant stirring keeps the yeast in contact with thesugar longer (they don't settle to the bottom) and allows them togrow as much as possible.

Stir plate yeast starters produce much more yeast than aconventional starter with no more work on the homebrewer's part,other than buying or fabricating a stir plate. They are easy and funto make, and brewers thr ive on such gadgets.

BARRELS NEVERGO OUT OF STYLEBeer and barrelshave always gonetogether. The oldestmodern brewing vesselswere wooden barrels.Each brewery madeand maintained theirbarrels. As stainless steelkegs and larger modernbrewing tanks came intofashion, barrels wereused less.Some breweries,

like Iambic brewers inBel.gium, require woodfor their end result. Butmost brewers usingbarrels are doing it moreoccasionally or evenexperimental.ly. Theytend mostly to age strong beers in barrels that willbenefit from the flavors of vanil la, port, spices, oak,or others depending on the types of barrels used.Barleywines, imperial stouts, and other strong alesare of len barrel aged. The types of barrels used canvary from French to American oak, wine to whiskey,and number of other varieties .


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@ ~ e < ? ' ~ ! : ! ~ a < . ? d d " u " ty H a t H _- - - - - - - - - - - - - - - - - - - - -liD Order V I Slt- web: www.hathesd.com/beer_ email: [email protected]
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words Ii photos: B ra d R u pp e rtHENIT RAINS, THEYPOUR!And oh, what a fine array of beer the Pike BrewingCompany has to pour on many a rainy day. A city landmark, the brewery alonewarrants a weekend road trip to Seattle [besides all the area's killer fishingand grunge heritage). Part brewery, part pub, Pike has some of the best localgrub, which is extensively paired to match all their brews. Old Bawdy is the bestbarleywine in the Pacific Northwest, and the Monk's Uncle Tripel can sneak up onyou faster than you can say "Somebody call me a caxi tab."


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The BreweryThe brewery's entrance is on the street level of 1st Avenue and it spans three levelsscaling its way down the hillside overlooking Pugel Sound. The original copper brewing kettlemounted above the staircase glows like a trophy on your way down to the restauranl!bar on thesecond level. At the base of the stairs, the place OPSI)S up to a full. restaurant decked trom fl.ocr toceiling with beer memorabilia. Hardwoodfloors, an antique oak-stained bar andbrass rai ls give the place an old schoollook that's welcoming to those ready toget their drink on. The place is broken intomultiple levels and varying rooms, eachwith its own styl ist ic design, There's alsoan incredible beer museum, which paintsincredible stor ies of what made Seattle

us includil1g, its red-light district,shipping harbor and the people's thirst forgreat beer. Take the stairs down to sub-"IL 1 . 1 = 1 1 :Se o tc b A I !-~lklt:"lWlhlraSJ~11

TANDEM! lDu~l~ ~J~

level three and this is wherethe magic happens. It's agood sized brewery havinga67 barrel brewing system,and rolls out Pike Pale, PikeKilt Utter, Pike IPA, PikeNaughty Nellie Golden JlJe,Pike >0000< Extra Stout,Pike Monk's Uncie Tripeland Pike Tandem Double

The LocationIf there were a heart of Seattle, this would be it. Centered inthe Pike Market Place, the brewery is about a stone's throw southof the famous fish-tossing market and the original Starbuck'scoffee. This downtown location is surrounded by bars, restaurantsand a farmers market with some of the best gourmet meats,cheeses and other dry goods to complement any beer partyyou're hosting. Seattle is very easy to navigate as most everythingruns along the bay from north to south on 1" through 51h Avenue. Public transportat ion is free,so don't worry about skipping that last round to save money for a ride home. In fact, gettingaround is so easy, you can hop on the bus from a Seahawks or Mariners game and be at the

Pike Brewing company injust under f ive minutes.Stay on the bus a f ewmore stops and you'reat the Space Needle andwithin stumbling distanceof Brouwer's Cafe,another famous beer barin Seattle. I t's nearlyimpossible to get lostas everything slopestoward the bay, so-ehances are you'll-up at Pike Brewing one


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where the magic happens. The PikeBrewery is probably one of the mostunique breweries that I've ever been toin that it uses a very Willy Wonka likeapproach to brewing beer. They makeincredible use of their space, spanningthree floors, and transfer the beer upand down, left and right, via elevators,pumps, pipes and hoses. I t's like areally kick-ass Domino set ormysterious mansion with trap doorsbehind the bookshelf.


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Pike!lsBrew ing ProcessTh e P ike B re wing p roce ss s tarts w ith th em alt h op pe r o n th e firs t flo or (b as em en t)w he re sacks o f b arle y are po ure d in toth e ve sse l an d tran sfe r re d to th e g ris tm ill to b eg ro un d u p lik e c offe e, T he n th e g ris t (g ro un du p m alt) is s co op ed u p v ia e le vato r b uck ets ,an d carrie d tw o s to rie s to th e th ird flo or w he reit is dro p ped in to the g ris t case and w eig h ed toe qu al. a s in gle b atc h. W he n th e c orre ct w eig htis ach ie ve d, it's dro pp ed in to th e m ash tun an db oile d in h ot w ate rto co nve rt th e s tarch es tosu gar. T h is sw ee t w ate r th at w ill b eco me be eris dra in ed from th e b o ttom o f th e m ash tu n andfu nn ele d to th e se co nd floo r w he re th e b re win g ke tt le aw aits . B y sp arg in g o r run ning h ot w ate ro ve r th e g ra in s, th ey h elp flu sh o ut an y e xtra su gars co lle cte .d in th e b re w ke ttle , On th e se con dflo or, w he re th e re stau ran t an d b ar is lo cate d, is th e larg e co pp er b re win g ke ttle , w hich is u se dto m ake w ort P atron s o f th e bar and res tau ran t can w atch th e b rew ers w ork th e ir m ag ic asth ey b oil the w ort an d add h op s to b alance o ut th e sw ee tn ess . A fte r th e b oil, th e w or t is dra in edb ack to th e b ase me nt an d in to the w hir lpo ol, w hich ac ts as a cen tr ifu ge to re mo ve an y so lids .Ne x t it 's p assed th ro u gh a heat e xchange o r rad ia to r o f so r ts to co o l it dow n be fo re it go e s in to

~ ) the fe rm en tin g tan ks . T he re . th ew ort re lie s u po n ye as t to c on ve rtth e su gars in to C 02 and alco ho l . ..w h ic h m ak es B E ER .! A fte r ro ug hlytw o w ee ks , th e b ee r is fi lte re din to b rig ht tan ks an d re adie d fo rb ottl in g an d k eg gin g, w hic h a lltak es p lac e in th e b as em en t areaT his is p erfe ct fo r s to rag e, w are -h o us in g , p ac ka gin g . a nd s h ip p in q ,as th e b ay doo rs are jus t s te psaw ay . Fo r a do wn to wn in ne r c itylo ca tio n, th is b re w pu b c ou ldn 't bem ore e ffic ie nt w ith s pac e ..


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BEI !UND IH. BREW8M: What has been your most challenging beer?C F , Pike Tandem has probably been our biggestchallenge. When we repurchased the brewery,this beer was called Bootleg Brown Ale, aname that we haled. Since the beer was morel ike a Belgian dubble, we changed the recipeto make it a bigger beer 10 include corianderand rechristened it PikeTandem, named for thelandem bike that RoseAnn and I ride. Whilei twas well received, it real ly took off when we7kTa. fng

t's hard to find a wider arrayof fantastic beers as exists atPike Brewing. Thanks to DrewCluley, their award winningbrewer of eight years, any dayof the week you can bounce infor a Pike Pale, Pike Kilt Ufter,

Pike IPA, Pike Naughty Nell ie GoldenAle, Pike XXXXXExtra Stout, PikeTandem Double Ale, or my personalfavorite, Pike Monk's Uncle Tr lpe l ,If you are lucky enough, you maystumble upon one of their incredibleseasonal beers like the Old Bawdybarleywine, Entire Wood Aged Stout,Auld Acquaintance Happy HolidayAle, or the Pike Double IPA, whichwas brewed as the commemorativebeer for Seattle Beer Week in April2009. They have an incredible chefas weH: Gary Marx (no relationto Groucho), who has been withthe company for 14 years, cooksamazing spicy wild salmon, gri lledWashington state lamb chops,seafood pasta with Cioppino sauceand even fresh Pacific Manila clams.When you are in Seattle, you haveto try the seafood; it's worth writing

changed the yeast strain to on outhenlic Belgiantrappist strain. It took almost three years, but nowwe would now stock Pike Tandem up againstBelgium's top dubbles.

increase the number of oak barrels and expandour stainless steel ccpccity, We are currentlyhooking up a new stainless steel fermentationlank and two conditioning tanks. Our sales goalsare currently charted end include concentrationon draft handles, particularly in the PacificNorthwest market and increasing the distributionof 22 oz. dinner bottles both on and off premiselocally and notionclly in select markets.

8M: Where do you want Pike to be in 5 years?C F : We are now planning our 25 h anniversaryfor October 17, 201 4. Next yecr we plan tocreate a warm room to bottle condition someof our beers. We wil l, over the next f ive years,


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@ ~ e < ? ' ~ ! : ! ~ a < . ? d d " u " ty H a t H _- - - - - - - - - - - - - - - - - - - - -liD Order V I Slt- web: www.hathesd.com/beer_ email: [email protected]
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BECOM E A B REWERSASSISTANT Go to a Brew on Premise (BOP) location where youcan brew a botch u.ing their ingredients and equipment Go to a locol homebrew shop. They w illoften have brewing demonstrations on equipment thatyou can purchase from them and they can answerquestions immediately. Find a local homebrew dub and ask iFthey oreoffering demonstrations. Hombrewers often are more thanhappy to teach others.

I n fo rm a t io n i s a b u n d an t. B e tw e en n e w sg no u p s,fo ru m s , h o m eb re w s h op /o nl in e r et ai le rs F A Q

s ec tio ns , a nd th e b ro s y ou m igh t h ap pen to b reww i th , e ve ry b od y h a s a n o p in io n. T h at 's g re at .U n f or tu n a te ly , t h e v er ac it y o f a ll t ha t i nfo m i g htn o t b e ti p-t op . I ft he re i s o n e th in g I r el igi ou sly

d o n o w , i t i s t o s ta rt w i th t he s up p li er s' websites,B ries s, W y ea st en d W h i te La bs o re p er fec t

e xa m ples . I c an 't te l l y o u h ow m a ny s tr in gs I h aver ea d w h e re d iffe re n t b re w er s a re o ffe ri n g d iffe re n top in io ns a b ou t a p ro du ct a nd h ow ta u ti l ize it ,w h en t he c om p a ny it se lf h as t he d efin iti ve a ns w er .

K e v in T e ss le rM_ent,CO

.. . 'II' II .... ' .... II It " III ' ,It Iii '" - I " . " .',111' .".,. 'II' ' II ... " '. '" '.' II ' tI . .. .. .. ' 1 ' . ' 1 " . ' . ' I .,j II ... " It '" 11 '1< .' II .....MEASUR.E TWICECUT ONCE Once you are familiar with the informction, it'stime to considerequipment and ingredients. First question: How serious ore you? Theinitial investment on equipment can be pretty costly so it's important tohave an ideo of how much beer you wont to brew,


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If you plan on brewing more than a couple of batches then considerinvesting in a "brewing system." Plcces like More6eer.com have a hugeselection from beg inner to advance systems. You ate generally .limited to the size of your kettle, so this is yourbiggest investment. Sta i nless steel is always the best option. A bigger burner for boiling the beer is better. Waiting all day for abatch of beer to bail really sucks. Bottle or keg? They both have advantages, With bottling you can hand outbeers to your buddies, but gett il1g the bottle back is ul1likely. And since bottlesora experts ive, you ei thergot to drink more beerfor empties or buy more,which can b e expensive.Another downside isevery bottle needs to beabsolutely clean on theinside, so if your buddydidn't rinse it out, it can bea pain in the ass to dean. With kegs you haveone co ntoi ner to cleo nan dirs cool as hell to have beeron draft ot home. OF coursethis means draft-servingequipment, which adds tothe cost, You conclwovs~i I bot tles wi th spec ia Iequipment and growlersfrom a keg for on the go.

THE INGRED IENTS Many homebrew shops carry "kits" that are based on manyfavorite commercial examples of beers. Fresh is best, of course. Make sure you buy From a reputable source. Buying, ,in bulk cuts down on the cost but leads to storage issues, Store your hops in the Freezer, Store your yeost in the refrigerator If you brew "all-groin" a. opposed to extrocts, keep the grain in bucketsor other sealed canto i ners For f reshness and to keep bugs and rodents out.

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YEAST GONE WIN THE BEGINNING THERE WAS BEER, AND IT WAS GOOD,IF RATHERRANDOM. Early brewers left vats of grain and water open to the elementsin the hope of some mysterious magic converting it into beer. We now knowthat this miracle was yeast, but if you'd explained back then that an invisiblelifeforce was floating through the air to bestow beer on the world? You'd

have founded a new religion [one that would likely have been much less hasslethan those we've got.)

While the poor protobrewers had to hope that thisrandom effect would hit where they wanted, we'veliterally bottled this lightning and put it to work. Theliving proof that the world is wonderful is calledSaccharomyces cerevisiae, meaning "suqar fungus ofbeer," or brewer's yeast on the off chance you don'tspeak Latin. Thanks to Louis Pasteur we understandthat such invisible organisms exist. in this casefermenting sugars to convert carbohydrates intoalcohol [and all sorts of other wonderful things which

end up described as "full-bodied" or "refreshing"].Pasteur may also have had something to do with thesafe preparation of food and saving. millions of lives..The vote's still out on which of these accomplishments

was the more major breakthrough. What's the point inkeeping millions more sober people around?

Since then. we've been studying Saccharomyces asone of the best things ever and have brewed up someincredible concoctions, like the super-modern sudsdevelopments that follow.


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5 . M A P P IN G T H E M IR A ( l Ein proof tho.! people have proper priori ties all across the educctionclspectrum, we now know more about brewer's yeast then almostany other organism. It was the first eukaryote fully gene sequenced.Eukaryotes are cells with internal structures, A.K.A., every singlelifeform you've ever seel1 unless you live under a microscope. Aglobal collaboration took on the tlronlc task of reading out the entiregel10me with over 12 million base-pairs. 11each letter of the codewere a pint, that would b e el10ugh to buy HOl1g KOl1g a round.And hove enough left over for Ireland.

Our friend cerevisiae is an essential research organism, onescientists stuff with genes to see what will happen, bath to the yeastand mony other organisms. The genetic database is constantlyupdated end cross-referenced. and has been since going online10 years ago. The ultimate instruction manual, while we con'tread most of it yet,also opel1s up the field of synthetic biology: theabil ity to custom-order the exael yeast you need for any opplicction,raisil1g the idea of utterly uniquebeers. Purists should shush beloreslamming such syntheticmeasures. Breeding differentyeasts is somethingwe've been doing forcentur ies. Accessing thgel10me just rneons wecan desipn our desiresdirectly, instecd ofwoitil1g years for them tohoppen by accident.

6 . B R E W E R 'Sm S T B E Y O N DT H E O R T H1 1 1 proof that outer space,owesorneness, end the artof acronyms Q!reall al iveand well the LIFEmission(living Interplanetary FlightExperiment) will corry brewer'syeast to the Martian mOOI1Phcbos in 201 1 . The idea is It) teS tif organic materials can survive sucha long trip through space, and shows an unexpectedly good set ofpriori ties in the space administrat ion. Presumobly if beer can't makeit, we won't even bother.

The experiment is intended to test the pansperia theory, theidea that life itself come from beyond the stars to arrive 011 Earthvia meteor. Most people farget thol the outer space is soaked inextremely unlriendlv rodiotion, which fhe cerevisiae will soar throughfa see how hard it is to stay alive. There's even a history of spaceexperimentation seedil1gunerly unique beers: the Sapporo "SpaceBDrley" brand is on ultra-exclusive alcohol made with crops grownon the lnternononol Space Station So who knows. Maybe when theinterplanetary yeast makes it through the battery o f tests on returning,to see if cosmic radiation bestows fo,nlostic powers, we might get theult imate Red Ale

Traveling across the solar system to probe the vely bosis of life:truly, is there anything beer can', do? f~'


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REWDAVIdecided to forgo my normal battlewith the snooze button and gotup from the previous night's dinnerat Union Jacks, the starting point ofShipyard brewing. After a quick spinin the shower, I slapped on someclothes. Clearly, I wasn't prepared.

If you didn't know, it is cold inMaine; and as I walked out of thewarmth of the hotel, my lungs gotthe sting only cold air can deliver. Igrew up in Connecticut, sol do knowwhat snot freezing to your face feelsl ike, or having the steering wheelso cold you only dare touch it withyour finger tips as you drive, lookingthrough the two tiny defroster marksthat have just started to form. Luckily,i t wasn't freezinq-snot cold, but sinceI don't get this weather in SouthernCalifornia I actually liked it. After aquick walk, I was ready to brew.

1 met the brewer Iwas going toshadow for the day, Rob Griff in, andwe discussed the game plan. I madesome joke about why we had to brewthat early and "don't brewers drinkat night?" My slender brewer justlaughed. And I.mention he was almostclaymation thin because as a "deskperson," I had to notice that a personwho obviously brews and drinks beerthere should have some weight onhim. What I had failed to realize in mytour the day before is that the breweryis ill an old foundry, which meant thatthere are multiple levels, which madeit feel l ike a 30-story building at brewtime. Iwas informed at this time therewas no button pressing, no automatedrobots coming out, and no helpers.It was brewing beer by hand-not a5-gallon batch, but a full 100 barrels ofIPA That requires lots of grain, lots ofwater and what can only be describedas a shitload of stair-cllmbinq.

S oM e o fWhat you do as a brewerdoesn't actually have to do with thatday. Brewing large amount of beertakes some careful planning and prep


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that must be done before actual brewday. In this case we had to sort out thenext batch that was going to be brewed.A quick check of the master schedule andwe had to get the necessary ingredientsthat weren't "bulk" up from one of the 1.34floors below (okay, just two floors). Thatincluded hops, specialty grains and watertreatment chemicals that were specif ic forthat brew. What was pretty interesting wasactually looking at the recipe and seeingthat despite a pretty large amount of beer,some of the ingredients were as small asa few pounds of a certain grain. There isa lot of fine-tuning that goes on that youdon't get to see or learn about until youget your hands dirty.

7:30am-NoonI think during this time we walked up anddown more stairs than I ever havein aday. From running down to the boiler, tochecking on grain and tending to the hoptea that is added to the wort later, therewasn't really much time to take a breakor even sip coffee for that matter. Therewere some qui:ck breaks where brewerswould tel l some quick stories aboutpeople forgetting to shut a valve off and

[S2]:Beer

the entire batch being dumped on thefloor because somebody wasn't payingattention, but ln the end that was a prettylabor intensive start to the day. I electedmyself "lunch runner" and ordered upsome pizzas for the crew for lunch. I wasstill a little bummed not a drop of beer wasconsumed, but this might be the differencebetween brewing at home and getting thework done. But at least I got some pizza!

12:30-2:00pmAfter a quick 30-minute lunch, it was backto work. The recipe calls for ingredientsadded at intervals that require a constantwatch. Not to mention when we movedto the mash ton process, getting thesparging right required a trained eye andtechnique. It was pretty cool to be a partof the process and sparging is one of themore interesting. parts of it. Basically youuse heated water to make sure you get allthe fermentable sugar you just made. The100-barrel (twin 50) requires more waterthan that, since there 'iswater lost in theboil and soaked up by the grains. Alsoduring this time, measuring the gravityand other specs of the beer are done tosee how much water needs to be added.

form so you can back-fill wa\Srright amount for the recipe.2,OOpm-4:00pmAt about .2,p.rn, the wort was beingtransferred downstairs (yes, that requiredlots of stairs) and into the fermentationtanks. Shipyard uses this for almostall of its beer production and it's trulyan amazing thing to see..As the soon-to-be beer is placed in the 100-barreIfermentation tanks, we checked outwhere other fermenting beers were atin the process, then found our yeast topitch. Yeast pitching is basically usingactive yeast that isin other beets to starta new one. Similar to how old sourdoughcan be used for making new bread, thishealthy yeast is used wherever there is anopportunity. This involved getting a bigbucket and weighing out yeast to "pitch"into the new tank. During this part, thefinal mixture of the required water amount,hop tea and other ingredients were addedand the fermentation went on its magicalalcohol-producing journey.


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IS BREWING -

IT'S IN THE BARRELEach week Brewer Chris Klein transfers ourDBA, b y hand, into one of 40 American oakbarrels. The following week he racks it out tobe blended, filtered and bottled or kegged. Hedoes this every week, 52 weeks a year.
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wo r d s : Jeffrey M . Glazerphetns: J05011 Boulal1ger

he first thing you notice about this beer is that it is sour."I like sour beers," says Dan Carey, brewmaster of New Glarus BrewingCompany in New Glarus, Wise. But this beer is not just a little tangy,but full-fledged, Rodenbach Grand Cru sour. Which, if you're anythinglike me, seems a bit incongruous when you read "Old English Porter"on its label. It's not surprising. Nothing that comes out of a New Glarusbottle is really surprising; it just seems odd that this is a porter. It isunlike any porter I have ever had It's probably unlike any porter you'veever had, too, because no one makes porters like this anymore .

[ss]:Beer


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is [he latesr in the red- ~1ed NewGlarus Unplugged Series. Careydescribes (he series as "experimental"and a simple 5UlWy of the serie thusF ar confirm, it, from t h e h i sr o ri c al lyperfect Bohemian lager 1: 0 the sour-brown Enigma, co the amped-upImperial Weizen. The l aces r brewin the series is called Old English

n of smoked malts and barrelaging. The result is such a uniqueconcoction that ir makes [h e drinkerquestion what exactly a porter is andif th ey ca sted rh is good t h e n why thestyle has changed so drastically:

It is historically accurate in that itreplicates what an English brownporter from the 1800s would havet a s t e d l i k e . It is ex peri mental in rha ti t recreates the trademark soumessthat would have been prevalentduring char rime, with a blend ofsoured and uri-soured batches. Irs

'When r asked Carey where [heinspiration for the Old English

Porter came from, he told meabout Rodenbach, "Rodenbachwas the modern permutariou of theporter. E ng l a nd was mod e r n i z i ngthe world a n d b re w er s fr'lm a llover the world-c-Cermany, France,Be!gium~were studying these largebreweries. The brewers from Belgiumliked (his porrer and that became theinspiration for Rodenbach."


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~'f~'f:T I l E "@U" I N O L D E N G U S H P O R T E R m t : : Is undisputed rhar available in a consistent set Porter aparr from anyporrer was developed qua l i t y , which allowed rhe other beer of rhe day was thatsometime during brewing of new, darker sryles Porter was deliberately souredthe early 17005 of beer, with [he roasted by adding a percenrage ofin England, and and sweet notes rhar now sour (stale) beer to freshlyby rhe late 1700s and into dominate the porter style. brewed beer," Patrons couldthe 1800s, porter wouldbe ubiquitous throughout[he British Empire, It issomewhat more conrroversialas to how e xa c tl y i r came tobe. Some commentators, likeRandy Mosher, have assertedthat shortly before [headvent of poner, brewers inHertfordshire were perfectingbrown ale, and that porterwas simply a stronger, agedversion of this s t y l e . Others,such as Graham "Wheelerand Michael J ackson , havesubscribed to the notionthat porrer derived fmm astandard mix of beer popularwirh workers in [he serviceand [J'ansporr class in theearly 1700s.

One line of reasoning saysthat porter developed asa result of the increasedsoph i s t i ca t i on of ma l r s c e r sthat allowed for more refinedmalt profiles . During the early1700s malting was startingto become more understoodas a science, becominga centralized tier of thebrewing industry rather thanappearin g in every brewery,Thus, more rypes of maltbecame available other rhanthe rradirional "pale" ma l e s ,Over rime, with the advent ofthe cylindrical roaster, brownand amber malts such as blackpatent and caramel became

Randy Mosher, oneproponent of (his lattertheory, notes in his excellent[Orne "Tasting Beer" that"about mac rime [rhe late16005 to early 17005] arype of inexpensive brownmalt from Herrfordshirewas becoming available inLondon, and it was adoptedas the standard malt there. A;always, beers were brewed atdifferent srrengths, and (hes t r onger of them were agedlong enough ro acquire aparticular sourish rang."

Others claim that porterwas derived from a popularmixture of beer. MichaelJackson, in his 1995 essayon porter, noted that "mostaccounrs of British brewing inthe 1700s say that Porter w asa ready-made blend of threedifferenr styles previouslyavailable, sometimes knownas 'ale, ' 'beer' and 'twopenny.'Because it was a combinationof all three, it was also blownas 'Entire." In 1993, Graham\Wh e e l e r sugges ted th atPorter was simply a mixtureof two brown beers, one stale,one mild. Mild beer was freshbeer that had recently beenbrewed, whereas stale beerhad been kept for a year ormore and was [liming sour,The only characterist ic (hat

req uest beer to be more orless sour based on the amountor stale, or twopenny; beer (Qbe added to the mix,

Bur these two histories arenot mutually exclusive.Clearly a practice existedat the pub of mixing beerin a particular ratio thatcame to be cal led "Entire",and then porter, Indeed,Wheeler himself confirms[hat Entire and Porter cameto mean much the same thingand rhe two terms becamesomewhat interchangeable."Eventually rhe breweryitself pre-mixed the batchesand sold the barrels underE n tire 01 " Ponero But sc o ragespace, especially i!1Vi etc rianLondon, was scarce. Brewersstarted looking E o r ways toreduce 'pace and time. First,t hey sped up rhe souringprocess with shallow coolingships, whim aeraced thebeer and caused ir [0sourmore quickly. Then, theyeliminated mixing by simplybrewing a single batchbased on the strong brownsmade with rhis Herforshiremalt . Thus, rhe culturalphenomenon began wirhmixing, while the beer itselfwith the sourness removed,is derived from thoseHerrfordshire Browns.


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Today numerous American and British craft (and not-so- t) breweries make porters that are moreor less lighter or more muted versions of a Guinuess S. . T he porter style is divided b y the BeerJudging Certificarion Program into three categories: robust, sweet and Baltic. The World Beer Cuprecognizes two categories of brown, robust and Baltic. The Great American Beer Festival judges portersin a whole host of categories like rye , strong ale or lager, experimental beers , and wood an d barrel-agedbeers; smoked porters, Baltic porters, brown porters, and robust porters all ge{ their own categories.Historically, a, well as in modern rimes, beers purported as porters range from something resembling adark amber ale [Q a lagered Baltic poner chat is darker and heavier (han many S[Qll[S.

In general, [hough, it is safe co say t h a t the poner mosdy falls somewhere between a brown al e anda stout. It is typically dark in color, with significant roasted or nutty flavors, and moderate to stronghopping. No particular hop is required, though there seems to be some pressure to use Englishas opposed [0American hops because of its British origins. Moreover, the porter is of moderatealcoholic strength .. typically in the 5 percenr to 65 percent ABV range, making it a good candidatefor sess ionabi l i ry , Modern trends have seen porter barrel-aged an d casked; ir is also used a s a base foradjuncts like smoked malts, maple syrup, rye and cherries.

E V E R Y T H I N GOLD ISN E W A G A INtis inlo thisenvironment thatDan Carey hasreleased the oldEnglish Porter ,There are troces ofrecognition under

its sourness: Sweet, malty,British Marris Otter maltsare LInder there. So isa light touch of smokedmall for history's sake.According to Wheeler,"brown molt was justobout the only malt tho!was made in those daysand it is, by definition,a smoked malt; smokedover a hardwood lire ofoak, beech or hornbeam.Smoking was consideredto be an important part ofmalting and enhanced theflavour." The base beer isseparated into !wo botchesat the brewery; one botchundergoes a proprietarysouring process, theather batch is fermentednormally. The two batchesare then blended backtogether and aged inwooden barrels beforebei ng bottled.Allhe end, it is thecomplex sourness thaIis most striking. Careycalls the sourness "vinousand acetic. II's the wayI wanted to make it.Porters were a blend of astale and a running beer[sour and young], andthe blend could be variedbased on the customer'srequest." This is theblend that Carey wouldhave requested if he hadbeen alive in the 18005ordering a blendedporter. I think I'll havewhat he's having. ,;.

Beer:[S9]


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1"n"I':!OI"1'I':'I"'rT'_ The Black Stars(Don't worry; it's named afterthe central emblem an thenationaillag)

Ghana's a bit of anunderachiever, but wipe that smirk off your face. The Black Stars topped theU.S. 2-1 in a must-win game lor both sides during the 2006 tournament.

CH.z...u.~ In the early 1960s, the program was known as "TheBrazil of Africa" and promptly began losing. By 2005, things became sodesperate talk emerged about claiming the spectacular ly overhyped Ghanian-American Freddy Adu.

1n.:.I~"L1.="" Ghana Cafe, 1336 14th St. NW, Washington, DC, 20005,(202) 387-3845

The place is a known Ghanian hangout in a city witn a sizeoble Ghanian-American population. Besides, we'll eat anywhere where one of the items on the

menu's celled "fufu."

informed that the country's Star Beer is thepeople's beer, whi le Club Premium la.gerserves as the high-end offering. Though aquick online search suggests even travelersenjoy Star more.


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n'I'1~","""'~ DieMannschaft1Io;I, I: .&.&. ; j1 l. : l .& . . . . I l00MI'! i 'J Cup winners in1954, 1974 and 1990.

1:.L I . I . I .L ;&I, . : : I I That somemovie studio greenlighted the1981 SylvesterStallone vehicle Victory in which the Germans loseto a ragtag group of POWs during World War II in front of a packedstadium in Paris.r,,:,r,:,~'I:.oI.:.AA:~ Laschet'sInn, 2119 W. Irving PorkRood, Chicago, I I I .,6061 8, 1773) 478-791 5

The small Chicago lavern ison Americcn icono f city life, social drinking and old-fashioned, tcuqh-os-ncllswriters. The food herewins plaudits, too..- - - It should be a hot day, so the classicKonig Pilsnerfits the bill, but l.oschet'sInn offers an amplerange of beers for those feeling a bit more adventuresome.


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with tom feyki5NEW SHOWS E V E R Y THURSDAY AT 8PM PST

i B E . E ' R W I N ' E . A N D ' S . P ' I , R I T 8 1 1 1__ ' '__- '_ 1 _. ~ , " . ,I" I . ~ ';

1San Diego BeerWeek promotes San Diego's thrivingcraft beer culture bysponsoringaten-day countywide festival that attracts beer tourism, fosters knowledge of ourregional brewing heritage, and serves as a showcase for San Otego's breweries,restaurants, pubs, and other businesseswith ties to the craft beer community.


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what become a majornotional trauma.

Way too many of them.World championship honors in 1958, 1962,1970, 1994 and 2002. Consider Ronalda,Ronaldinho, Rivaldo, and Romario, and that 'sjust a few guys whose names start with the letter"R" from the past 20 years.~m i I J ; = n Imm : : I i , ! ; m High-scoring Brazil wasso sure of winning the 1950 Cup Final on itshome soil, that wild celebrations were prepared.Uruguay stunned the presumed champs 2-1 in

Coje Beoudelaire,2504 lincoln Way,Ames, Iowa, 50014,(515)292-7429

Sorry, beer lovers, but Brazi l's bestknown for i ts Coipirinhas ratherthan its beer. Sti ll, we won't turndown a Fat Tire amber ole.


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. J 6_VANNAHEST.17H.frid.,1 hol.1

TH.E WEsTINSAVANNAH HARBORCOLr usonT /.. s .... . . . . .

1 1 0 1 1.R r ew c rv I " ,SAVA CRAFT I.CO


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P LA YIN GW IT H W O O DAdding wood to beer has nothing to do with the "Beechwood aging" you ' veh ea rd ab ou t o ve r th e y ea rs . In th at a pp lic atio n th e w D OC do es n't ad d an yth in g, it s im p ly g iv es th eye as t m ore s urface a re a to d in g to an d h elp s th e b ee r ag e.W oo d, m ain ly o ak , c om e s in th e fo rm o f c hip s, c ub es , an d s pira ls w ith d if fe re nt lo as tle ve ls an dis ava ilab le at y ou r lo ca l h om eb re w sh op . D ep en din g o n th e typ e an d lo as t, w oo d can im par ts u rp ris in g f la vo rs a n d a ro m a s lik e v an illa ( fr om v an illin in th e w o o d) , c ar am e l, b u tte rs co tc h , t oa ste db re ad ' o r n uts , e ve n s ub tle co ffe e an d c oco a de pe ndin g o n th e am ou nt o f to as t o n th e w oo d.

T he w oo d sh ou ld add co mp le xity to th e b ee r, b ut n ot do min ate its f lavo r. T he b es t WEfj t o J u dg eif th ere is e no ug h w oo d o harac te r in y ou r b ee r is to tas te it. W he n it re ac he s th e de sire d le ve l,re mo ve it, o r it's tim e to b ottle o r ke g. I f y o u le ave th e w oo d in co ntac t w ith th e b ee r fo r to o lo ngan d yo u e nd u p w ith to o m uch w oo d ch arac te r, a sm all am ou nt o f th e f lav or w ill fade w ith ag e.

T o add w ood 10 a be er, p lace th e p ie ce s in a h op bag w eig h te d w ith s om e s ta ln le s s s te e lb o lts . T h e n san it iz e th e b ag and c on te n ts b y s te am in g in a litt le w ate r fo r 1 5 m in u te s , o r soake ve ry th in g in a n eu tra l. s p ir it fo r a few days b e fo re addin g to th e b ee r. A ttach a le n gth o f p la inde n ta l flo s s to th e bag so yo u can rem ove it f rom th e ca rb o y o r k e g w h en yo u re ac h thede sire d le ve l o f w oo din es s ...E xp e r i

beer magazine - september 2010

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