The Session 102 - The Future Landscape of Beer

The Session is a monthly post by many bloggers discussing a question posed by one. This month's session is brought to you by ActiveBrewer and he wonder how we see the Landscape of Beer for the future.

When I look the the future for craft beer, I see more growth. For years and years, there has been talk of this Craft Bubble bursting. I don't see this happening. Sure some brewers will close up shop, but I think that is due to subpar product/marketing/planning, not due to a bubble burst. People love craft beer and want to drink good beer. 

The question also asked about the larger companies buying up smaller brewers and how there is a blurring of the line for "small and independent". Honestly, I'm all for the big companies buying the successful smaller guys. This can be seen as the payoff for the hard work the owners put into building the brand. Many of these buy ups do not result in inferior beer, rather the beer quality remains the same delicious brews. 

No one knows what the future holds for craft beer. Maybe it gets to the 20% market share goal that the Brewers Association would love for it to get to. I don't know. All I know is that many awesome brewers will be producing awesome beer. And that is what I am excited for.

The Session #68

This month’s issue of The Session is produced by Tiffany over at 99 Pours.  Her topic of choice is Novelty Beers:

With the onslaught of even weirder beards…erm…beers…than before, I can’t help but wonder if novelty beers are going too far. Or maybe not far enough? LOL! As a merchant of beer, I can see the place for novelty beers, as I am choosing for some customers who say, “I want the strangest beer you have.”

The novelty beer can sometimes drive me nuts. I shouldn’t see 10 pumpkin beers on the taplist in July. It just shouldn’t happen. I want to drink Oktoberfest beers in September and October, not July. A maibock is a spring beer, I don’t want to see it in January.  Heck, sometimes the seasonal Summer ales are called “Summer Ale”, and they show up in April.  Come on people. Anywho…

I love looking at a taplist to decide what I am drinking. I am not afraid to go off kilter and order something that I have never heard of (actually, I prefer that), something that I am scared of (hot peppers), or something that is using ingredients to play to the season (pumpkin). 

Thinking back to the brews that I have sampled, there are some that people would think were weird: Right Brain Little Italy Honey Basil, DuClaw HERO (2011- chocolate peanut butter porter), A billion different pumpkin and barrel aged beers (I don’t even like most of them), etc.

If I had to choose a beer that I enjoyed the most that included a unique or different ingredient, I might have to go with the DuClaw HERO (chocolate peanut butter porter). It was an easy beer to order, as I had heard that it was good, and I was in a dark beer mood at the time.  But my first reaction to the sip will be memorable. The first taste drew me into the beer. The chocolate and subtle yet appealing peanut butter tastes weren’t sickly sweet (kind of what I imagined), but rather they stood balanced with the malt and hops, like a perfect little triangle.  

I had tasted winners and losers when ordering novelty beers, but this was one winner that I could drink most days.

The Session #62- Why Blog

This month's issue of The Session is being held by Brewpublic, and the question is, What Drives Beer Bloggers?

Your mission as a craft beverage blogger reading this post, should you choose to accept it, is to compose a post on the topic of “What Drives Beer Bloggers.” There are no rigid guidelines about how to write about this topic but we’d certainly love to hear about the history behind your blog, your purpose in creating it, its evolution, and/or what your goals in keeping it going.

Way back on March 5, 2009, I started this thing, and posted "What this is". It was my first post, explaining that I was going to basically do beer reviews:

I am going to post about the beer I try. I am not a beer geek, or a beer snob. I know what I like, and hope others can like some of the same beers. Most of the time, I am a IPA, or another super hopped up beer type of person, but I do enjoy most styles (other than the american light beers).If you do read this, please post your own favorite beer.Gracias.  

Let me take a second and deconstruct that first statement to what I feel I have become.

• "I am going to post about the beer I try."- Sure I post a lot of reviews, but I also try to mix it up a bit with some newsy type items, homebrewing, or just random thoughts. I try not to have controversial topics, but I do think I have an open mind when it comes to those items.
• "I am not a beer geek, or a beer snob."- I think I have become a beer geek, and have one thing about me that could make me a snob (I ask for a glass to pour my bottled beer in, although I will occasionally drink it without one). I am a beer knowledge junkie and want to soak up as much as possible.
• "I know what I like, and hope others can like some of the same beers."- I have found that I did not know what I liked, but was willing to try multiple styles and my tastes are starting to develop. I am not an expert taster, or judge, but I can pick out certain flavors. Three years ago, I was just starting to branch out and try crazier beers, now I get excited to drink them.
• "Most of the time, I am a IPA, or another super hopped up beer type of person"- I still love IPAs, but I also love sours, saisons, belgian dubbels, porters, pale ales, wheats, etc.  I don't have a dominant style that I drink (well, compared to only drinking IPAs).
• "but I do enjoy most styles (other than the american light beers)"- I can appreciate almost any style. There are some that I don't like as much as others (darn you Scotch ales), but I can put them into perspective, and I just don't order them often. I still hate American light beers.
• "If you do read this, please post your own favorite beer"- I do want to know what others are drinking and enjoying. That was a huge part of me joining Twitter and becoming more involved with social media. I like to know what else is out there.

Basically that is what this blog is to me.  It is a place where I can post my beer reviews, share my thoughts and let everyone know what I like.  It also helps me continue my drive of beer geekery, and of course, the Beer Bracket. I have gone from a strict hophead to a lover of all fine crafted ales.  I hope you can start your own journey, or continue this journey with me .

Three Cheers to Local Beers

This month’s  The Session is hosted by Hoosier Beer Geek and focuses on Local beers:

What does it really mean though?  Is it more of a marketing term or is there substance behind the moniker? This month I want to think about what makes local beer better?  I'm not just talking about the beer itself, although it's the focal point, but what makes local beer better?  My connection to local beer is far from thinking that my beer is actually "local." 

For me, local started when I first started drinking. I had the pleasure of being introduced to the Selin’s Grove Brewpub, as I went to college in the town. They really don’t have a bad beer, and it destroyed the Natty Light, Busch Light, etc. that was the going rate for college students.  As for my everyday, keep in the fridge stuff, I also stayed local.  Yuengling. Sure it is bigger than many local joints, but it was brewed less than an hour away, and I knew some of the employees.

As I have continued to drown myself in craftbeerdom, I have continued to take my stance on local. I have found that I just want to help out the guy down the road. Sure it might not be the absolute best beer, service might be a little off, or whatnot- but it is nice to keep him going. Maybe over time the beer will get better, the servers will learn more and the food will improve.  I don’t always know why I make these decisions, but I think it has something to do with me hoping people help out whatever business I get into someday.

Cheers!

(Yep, I was late this month.)

The Session #60- Growlers!

The 60th issue of The Session is hosted by the Washington Beer Blog, who feels that growlers deserve their due:

These days people take growlers for granted. In my neck of the woods, growlers are a relatively new phenomenon. I don’t recall exactly when they appeared on the local beer scene but it could not have been more than eight or ten years ago. Maybe they existed in obscurity before. My memory fails me. Today growlers are everywhere. I think. Growlers are very common around the Pacific Northwest, anyway. I cannot speak to their popularity elsewhere. I’d love to know.

Tell us about your growler collection. Tell us why you love growlers or why you hate them. What is the most ridiculous growler you’ve ever seen? Tell us about your local growler filling station. Ever suffer a messy growler mishap? Anything related to growlers is acceptable.

When it comes to Growlers, I love them.  Not on the same level as my brother, who has what it seems like a shrine to them in his basement, but in the "I love the taste of draft beer at home" way. Growlers, for those who do not know, are bottles that are filled with draft beer to go.

What I absolutely love about growlers is that it gives brewpubs the ability to sell beer to people to enjoy at home without installing a bottle line or hand bottling.  One of my favorite places on earth to drink beer, Selin's Grove Brewing, sells most of their beer to go in growlers (only select rarities, cask and beers on nitrogen are not sold in growlers). This has allowed me to share their goodness with many people who haven't come close to Selinsgrove, PA. 

Growlers also allow the brewpubs to capitalize on their customers who come and try the sampler. When my brothers (and sometimes I) try the sampler at a brewpub, he finds the beer he likes the most and takes a growler home with him.  This helps increase sales for the brewpub, as well as allowing him to enjoy the beer a second time (which would/could lead him to returning).

Overall, I find that it is a win-win for brewpubs to have growlers and support their use.

*While I do love being able to take home beer from bars that sell in growlers, I felt that the mutual benefit of both the brewpubs and consumers was more important to write about.

The Session #59- Non-Beer Drinking

This month's topic for The Session is "I Almost Always Drink Beer, But When I Don't..." was hosted by Mario over at Brewed For Thought:

So as we are all incredibly interesting people, and almost always drink beer, let’s talk about what we drink when not drinking beer. Maybe your passion for coffee rivals that of craft beer, or it could be another alcoholic beverage such as scotch. My daughter being a root beer fan would appreciate her dad reviewing a few fizzy sodas. Maybe you have a drink that takes the edge off the beer, be it hair of the dog or a palate cleanser during the evening.

Beer cocktails, wines, ciders, meads, you name it as long as it’s not beer. Try to tie it in with craft beer in some way for extra credit. Be creative and I’ll see you guys in the new year.

I gave up soda about 3 years ago. I have nothing against High Fructose Corn Syrup. I love it actually, but for some reason I decided not to drink soda.  And let me tell you what, it is tough to order any of my former mixed drinks at an open bar- no more Scotch and soda, $2 Rum and Cokes, Seven and Sevens, so many pushed my determination to eliminate soda.

I love a good scotch. Really, I love any scotch. Sure it could be a 21 year old Macallan, but it doesn't need to be.  I like a 10 year old Speyburn as well (maybe not as much, but I still like it). I am no where near a scotch or whiskey connoisseur, I just enjoy the drink. But the best part about it is that I like it with 3 (no more, no less- hey, I just like the number 3) cubes of ice. I can drink it slow and steady, and enjoy every sip.

When scotch is not an option, I have no problems with blends (mmm, Tellamore Dew) or bourbons (give me some Jack or Jim). Really, the only liquor that I have not been into has been vodka. Just seems like something that begs for a bit of soda to help it out. While I do not drink a lot of tequila, the higher end drinks can be accepted like whiskey, and aren't as harsh as the cheap stuff.

Finally, I am intregued in the newest liquor that I have been given.  This year for Christmas, my brother gave me a bottle of Hatter Royale Hopquila from New Holland Brewing (here is the beer connection). This is an IPA that has been distilled and then dry hopped with Centennial hops.  I have no idea what to expect.  Online reviews have compared it to a whiskey or tequila, all I know is that I am intregued.  Can't wait to find out what it tastes like.

Session #57: My Guilt, My Secret

After a stolen laptop made it so that Pete Brown couldn't host the 57th Session, Beers I've Know stepped up to the plate with the topic: "Beery Confessions: Guilty Secrets/Guilty Pleasure Beer":

One of the things I most enjoy about blogs and personal writing in general is the ability to have a window into another's life, in a semi-voyeuristic way. So I'd like to know your beery guilty secrets. Did you have a particularly embarassing first beer (in the same way that some people purchase an atrocious song as their first record) or perhaps there's still a beer you return to even though you know you shouldn't? Or maybe you don't subscribe to the baloney about feeling guilty about beers and drink anything anyway?



You're also welcome to write about bad drinking experiences you've had as a result of your own indulgence or times when you've been completely wrong about a beer but not yet confessed to anyone that you've changed your mind.

Can my guilty pleasure be Yuengling? What about Guinness?  They are two beers that many craft beer advocates would not supports (one made with corn, the other a macro). I think Stella Artois is a great beer to drink during a party in the summer (owned by A-B). My first beer (Yuengling) isn't too embarrassing.  I guess I could talk about the horrible end to the first night of my bachelor party (darn you huge shots of Wild Turkey). I guess I just named most of my guilty pleasures right there.
 
Yuengling- this easy drinking beer is local to me.  A couple friends work at the brewery and it is cheap and tastes good.  Easily the beer that I have drank the most of in my life.
Guinness- brought me into liking dark beers.  Still a beer that I will order on occasion, and a beer that helps define the stout.
Stella Artois- this beer was the first to get me to start trying belgians.  HA isn't that funny!  But I still enjoy one during the summer.
Bachelor Party- we usually go for beer, find delicious shots, and have a long night. Sometimes I wish the night would last longer.  We did have great times in Baltimore and Ithaca though.
 
So these are my guilty pleasures.  Not bad beer, not super embarassing stories, but guilty non the less.
 
What are your guilty pleasures?

The Session 56- Cheers to the Big Boys

The 56th edition of The Session (I have no participated in all of them, but am glad I have gotten involved), was hosted by The Tale of the Ale, and we will be looking to say cheers to the big guys:

Anyway I want people to pick a large brewery or corporation that owns a lot of breweries. There are many to chose from. Give thanks to them for something they have done. Maybe they produce a beer you do actually like. Maybe they do great things for the cause of beer in general even if their beer is bland and tasteless but enjoyed by millions every day.

Well, I am grateful for the big brewers.  Those who own multiple brands, put out more beer than Africa has water.  I am grateful that they taught me what bad beer tastes like, how marketing programs can revolve around a false sense of what beer should taste like ("ice-cold", "triple-hopped") and how to get scantily clad women in every commercial. As for all of these fun and exciting lessons that they taught me, I do feel that Anheuser-Busch get some things right.

First off, they have quality control down to a T. If you can make that much beer taste exactly the same, all of the time, that is pretty impressive.  Sure there isn't much taste to it, but still impressive.

Second, in the summer of 2006, Bloomsburg was hit with what we thought was a 100 year flood (apparently it was a 5 year flood, as this year was much worse than that one). The town was shocked to a standstill.  The town was without drinkable water, and what came in to help was truckloads of Anheuser-Busch water in cans.  Crazy, I know. (If I can get a picture of it from my in-laws, I'll post it.) The water did not save the town, but it was a huge relief.  I am sure that they provide services like this to may disaster areas, and don't blast their name all over the news.

Finally, as many forgettable commercials and marketing campaigns that the big boys have had, A-B came through with some commercials that can be cherished:

The Session #55- Label, Coaster and Cap art

This month's issue of The Session was hosted by HopHeadSaid. He asked the group of bloggers participating to:

"1. Choose your favorite label, coaster or cap art.

2. Write a paragraph that explains your affinity to your entry. Your explanation can be as shallow as or as deep as you want."

I don't know if I have a favorite label, coaster or cap.  What I do know is that I like some more than others. As much as people don't want to admit it (and some are proud to admit it), the label art plays a big part of which beers are bought and which stay on the shelf.  I think that the art can form your mind on what the beer should taste like. I'll give a few examples of labels that can predetermine (for the good), what the beer's experience is going to be like.

1. Flying Dog Raging Bitch- this beer is a Belgian IPA.  With its 8.3% abv, the beer's strength can get you through the colder days and nights and the bitterness can break through the warm summer days.  Neither is hidden well, and can smack you on the face like a B****.  The label gives the same idea.  Crazy, ravaging dog is as wild as the beer.  Expect to get the huge hops followed by the Belgian yeast characteristics.  It is as Raging as it gets. (Artwork on all Flying Dog beers are done by Ralph Steadman-who was the illustrator for Hunter S. Thompson.)

2. Goose Island Matilda- One inspection of either the Matilda labels, and the first thought that comes to your head is elegance.  You expect a nice delicate beer.  A beer to pour into a tulip or stemmed glass.  Something that is to be sipped, savored and examined.  You may just want to start with it cold, and let it warm to let out all the flavors.  The script text on the bottle screams upper class.  Makes me think of Hancock signing the Declaration of Independence. Enjoy this one like a bottle of wine.

3. Sierra Nevada Pale Ale- Sierra Nevada Pale Ale is a classic, basic beer.  It begs to be drank with friends on the deck, in the backyard or any other time.  The label has the same classic characteristics. It gives the vital information, shows a laid back river landscape, the perfect place to drink one (especially now that they can it).  If you look at the label, you are not expecting the beer to blast you with hops or be infused with any unique ingredients.  You are just looking a good beer.

4. The Bruery Autumn Maple- This beer is seasonal in more than just the name.  It screams fall time.  From the sweetness to the yams, it is a perfect beer to have with Thanksgiving.  One look at the label is all that it takes to see fall time.  The colors of brown and orange, the leaves in the background and the simple text give the drinker a predetermined idea of what they are getting, and they are rewarded.

Overall, I feel those are great labels. I love seeing them at a bar or beer store, as I have no hesitation to drink any of them.  The label sets the tone on the beer, and the drinker get make an easier decision on a purchase.

The Session #53- Redemption

This month's issue of The Session is brought to you by John Holl's Beer Briefing:

One thing about drinking a lot of beer is that occasionally you’re going to have a bad one. Perhaps it was infected or spoiled by light. Perhaps the brewer or brewery was new and still working out the kinks on a particular style. Regardless, you couldn’t finish the beer in your glass and moved onto the next one...
With the above in mind, my topic this month is Beer Redemption.

I am not afraid to say that I am not a fan of Magic Hat. Pre-sell out, post-sell out, whatever. I have told this to bartenders, friends, random people and even their sales rep.  Some of their beer to me, just isn't very good. Some of it is downright awful. Sure it isn't a disgusting macro light lager, but #9 isn't a beer that I order at the bar.

But you know what? I always try out their Odd Notion series. Why? Redemption.  It can be hit or miss, but I am always looking for their hit. Winter 2009, not good- it was supposed to be a wild ale, and it just wasn't wild enough for me. Spring 2010 was pretty good.  An wheat pale ale that was sufficient.  But what stands out to me was the Green Apple Wit (either summer for fall 2010).  This beer was unique, intriguing and I really enjoyed drinking it. This type of experience is what brings me back to try another. But wait! Where are the 2011 Odd Notion beers? I haven't seen one yet.  Maybe like magic, they disappeared.

They have come out with the IPA on Tour. In it comes Blind Faith (not an overpowering IPA, but one that helped get me started into my love of hops- then it disappeared). I am thankful that they brought back this beer, but they took their most creative beers away.  Hopefully they can come out with some beer that brings them a bit of redemption.

The Session #52- Beer Collectibles & Breweriana- Gift Edition

I did not post for The Session last month.  Why? I know nothing about cheese. This month, the topic comes from All Over Beer:

As host of Session #52, I’ve decided not to focus on the substance of beer, but the material that plays a supporting role. Bottles, coasters, cans, labels, ads, tap handles, church keys, hats, t-shirts, tip trays, glassware and signs have been collected by fanatics ever since beer has been sold.

Like all other beer geeks, I have a rather large glassware selection.  Mine came to me through giveaways at bars (mostly Max's Wednesday pint night).  But I will not bore you with my favorite or memorable glasses. Instead, I will talk about gifts- while it is not totally on par with The Session topic, I will write anyway.

First is a gift I gave my brother- the somewhat-expert homebrewer. When traveling to a friends house to sample each other's homebrews, he would take along a leftover six pack holder from a case of beer he drank. I took note, and then found (on Etsy) a guy who made custom wooden six pack carriers.  It instantly became the talk of their little homebrew circle (I made up a logo for his "brewery", and had the ever famous Be Franklin misquote on it).  Even after they moved, he still uses it to lug his beer around, sometimes from the kitchen to the living room.  Definitely the coolest 6er I have ever seen.

The second gift I will talk about was the chalkboard they got me for Christmas this past year.  After buying our house, we were in need of cool beery decorations, enter the Tetley's mirror/chalkboard.  It works well as a mini show piece, as well as a makeshift brew schedule. I do not have many beer items on the walls, but this one is allowed to keep its place.

So for me, these two pieces of beer items are cool to see and talk about.  Hopefully someday I will get my own six-pack carrier.  And if you are looking for one, or looking for a great gift to give someone, check out that link.

The Session #50- Factors of a Beer Purchase

Alan at A Good Beer Blog, asks such a simple question for the 50th rendition of The Session:
what makes you buy someone's beer?

There are many different factors that can go into a beer purchase.  Price, intrigue, label, style and reputation are a few.  I do not use price as a major factor in my decision making.  Many times, I have no idea what the price is.  Sometime that is a bad thing ($6 for a Yuengling once), sometimes it is a good thing (just paid $2.80 a pint for Oskar Blues Old Chub and Stone Arrogant Bastard). I just don't want to judge a beer with a price in mind.

The intrigue of a new beer or ingredient can lead me to placing a bottle in the basket, or ordering it off tap. The first time I saw a beer (saison) brewed with hibiscus, I was intrigued, and it was delicious. Ingredients can catch the eye, or be a turn off.  I have had more than a few friends turn their nose at Magic Hat's Wacko, simply because of the beets.  I had been hesitant to try The Bruery's Autumn Maple. But what I found out was, both were good; so now I try to keep an open mind. Many, many people will say that the label plays a big part in the beer purchase.  I would have to agree.  I shop for wines by the label (I am not, and neither is my wife, a big wine person).  It the label look traditional, I start expecting a traditional beer.  If it is an active, busy label, I expect something different.  This goes for the name as well.  You know what you are getting when you order a Sierra Nevada Pale Ale.  But if you never heard of Flying Dog's Raging Bitch, who knows what to expect. 

Finally, the two aspects that matter the most to me are the style and the reputation.  I typically "feel" like some type of beer.  Not always the same as the day/hour/minute before.  Then I consider the reputation of the brewery. Have I liked the beers I have previously drank from the brewery, what beers do they typically brew, (if I have not had anything from them) what have I heard others say about their brews and finally, sometimes I bow to the almighty review sites- stay away from the letter or numerical overall rating, but look to see how people comment on the taste. If I wanted to drink a Belgian (or Belgian style), I would choose something that matches (maybe a trappist, Ommegang or Allagash).  If I wanted a bitter beer, I would look to go Stone, Troegs or Victory.  If I wanted something "Off-Centered" I might look Dogfish Head.

All of these factors can make a difference for me in my beer quest. For each their own, for mine, right now I would like a sour.

Cheers.

The Session #49- The Regular Beer

This month's topic for The Session, comes from one of the original creators, Stan at Appellation Beer.  The topic: regular beer.  He asks:

Please write about a regular beer (time to lose the quotation marks). You get to define what that means, but a few possibilities:
* It might be your “go to” beer, brewed commercially or at home. The one you drink regularly.
* I could be a beer your enjoy on a regular special occasion. When in San Francisco I always like to start with draft Anchor Liberty Ale. But it might be your poker night beer.
* It doesn’t have to be a “session beer,” but it can be.
* It probably shouldn’t have an SPE of more than $25 (that’s a very soft number; prices may vary by region and on premise further confuses the matter). Ask yourself, is it what somebody in a Miller High Life TV commercial in the 1970s could afford? Because affordability matters. I’m all for paying a fair price (which can mean higher than we’d like) to assure quality and even more for special beers, but I’m not ready to part with the notion that beer should be an everyman’s drink.
* Brewery size, ownership, nationality do not matter. Brew length doesn’t matter. Ingredients don’t matter. It feels a little strange typing that last sentence, since the Mission Statement here says ingredients matter. But I hope you get the point. I prefer beer that costs a little more because its ingredients cost more, because there’s more labor involved. You don’t have to. Beer should be inclusive.

 When I first read about the topic, many beers came to the forefront of my brain.  I could do it on some special beer that I love to drink when I see it; I could write about some local beer that most people don't know about, but would love it when they try it; I could use the old "the next beer is my favorite regular beer" cop-out; or I just just plain and simply say Yuengling.

I have posted on here before about Yuengling.  It is cheap, has a nice taste and you can put back quite a few (some might call it a session beer- depending on your abv definition).  For me it is also a local beer.  I have a two friends that work there (one in marketing, one in the brewhaus). And finally, everyone likes it- well, no one complains about it.

It started when we first came of age, no one liked the cheap stuff, so we went the next realm up (a whole $4 more- to college kids that seemed like the world).  We knew we liked better beer, Bass/Harp/Guinness when we had the cash, and Selin's Grove Brewpub was a must on the weekends.  But straight up, price/taste/drinkability- Yuengling made the most sense.

So tonight I raise a pint to the brewers from Pottsville, Pa.  Thank you for brewing Lager.

On a side note, I do enjoy their other beers. Lord Chesterfield was always in the fridge, and now their Bock has really started to show up- it has the same qualities- cheap/good tasting/session beer.

The Session #48- Cask, Keg, Can or Bottle?

This month’s The Session is hosted by Reluctant Scooper, and poses the questions: cask, keg, bottle or can?

The method of beer dispense often raises the hackles of even the most seasoned beer drinker. Some evangilise about living, breathing cask as being the one true way. Others heartily support the pressurised keg. The humble tinny has its fans. Lovers of bottled beer, either conditioned or pasturised, can be equally vociferous.

Perhaps you think that one method magnifies a beer's impact. Perhaps you won't try a beer if it's dispensed in a way you don't agree with. Perhaps you've tried one beer that's been dispensed every which way.

The question is simple but your answer may not be: Cask, Keg, Can, Bottle: Does dispense matter?

I find that this is strictly a matter of preference.  You can get great beer out of any of these beer dispensers.

Once you get over the fact that good beer is packaged in cans, your beer tastings can open up to some great beers. I have found that neither the bottle nor the can made a big difference to me.  I like to pour the beer into a glass, to allow it open up to me.  Allow for me to add sight and smell to the senses that the beer can affect. Sitting inside the bottle or can, the beer is masked and not allowed to perform at the level that it is intended.

The question between cask and keg can start a fight if you are surrounded by CAMRA hooligans. For me, I have found that both the cask and the keg can be different beers (even if they are the same beer).  But I have found that when pairing a cask and keg version of the same beer next to each other, it is a 50/50 split on which I prefer (unscientifically researched).  That being said, the cask version can seem more lively and smooth, where as I find that many times the keg version has more bold flavors.

Taking these opinions into account, when I walk into a well stocked bar, say Max’s Taphouse, I check out the casks, then the tap list and finally the bottle/can list. Give me a cask of anything Olivers, a keg Stillwater, a case of Troegs Scratch bottles and a case of Oskar Blues Dales Pale Ale and I won't complain.

Session #47- Beer Brownies

This would surprise most people, but I cook dinner 80+% of the time at my house (my wife and I cook together many days- she would attest to my help).  So when this month's The Session topic came up, I was kind of intregued.  Until I realized that I rarely use beer in my cooking- other than drinking it while cooking that is.

The Session was hosted by David Jensen over at beer47.com:

We all know beer is great for drinking but what about using it as an ingredient in cooking? Wine is used as an ingredient for numerous dishes and recipes yet beer seems to be under utilized in cooking. However, with the rise in popularity of craft beer and advocacy from the likes of The Homebrew Chef, I think this trend is slowly changing. For the month of January, Beer 47 will be hosting The Session #47 and encouraging beer bloggers from all over the internet to discuss Cooking with Beer.

The food with beer that I have experienced the most, were brownies made with stouts and porters.  What makes eating a delicious stout brownie even better is that you can wash it down with another stout.  If you use a milk stout for in the brownie, try Lancaster Milk Stout, I would think that milk would wash the brownie down as well as anything else.  If you would use a chocolate stout, think Young's Double Chocolate, it would work extremely well with the chocolate in the brownie, giving you a double dose of chocolate.  Maybe plop a scoop of ice cream next to it, call it a sundae.  Finally, if you like coffee with your dessert, use a coffee stout, maybe Southern Tier Java to compliment the coffee in the mug.

I think this sounds like a great idea- maybe I will make a few batches of brownies this weekend.  What stout would you use to make the brownie?  What else would you "pair" with it? (coffee, ice cream, milk, etc.)

Here is a recipe for a stout brownie that comes from CraftBeer.com, sounds like a winner:

Ingredients


Butter for coating pan
1 tablespoon cocoa powder
1 stick (1/2 cup) unsalted butter
4 ounces chopped bittersweet chocolate
1 cup granulated sugar
2 tablespoons brown sugar
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
1/3 cup coffee stout
2 tablespoons bourbon
3/4 cup sifted all-purpose flour
1/4 teaspoon salt
1 cup chopped nuts, such as macadamia, pecans, or walnuts (optional)

Directions

Preheat oven to 325°F. Prepare a 9-inch metal baking pan by buttering it well and dusting inside with 1 tablespoon cocoa powder. Set aside. In a large 2-quart saucepan, melt stick of butter over low heat until liquid. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm (still liquid but not hot).
Stir in sugars and mix well. Beat together 2 eggs, yolks, vanilla, stout, and bourbon in a large measuring cup until smooth. Sift flour with salt. Stir stout mixture into saucepan by thirds, alternating with flour by 1/3 cupfuls, and batter is just blended. Stir in nuts if desired. Do not overbeat.
Scrape batter into prepared 9-inch-square metal pan and bake at 325°F for about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wipe clean with each slice (otherwise, because of the very fudgy texture, the brownies clump).

(from The Best of American Beer & Food by Lucy Saunders)

The Session #45- Wheat Beers

This month's version of The Session is hosted by Beer Taster and dips its feet into Wheat Beers:

"We have the honour of hosting the 45th session which allows us to choose the topic we will all be exploring, we wanted to get back closer to the roots of the Session and pick a topic which was simple and yet gives a wide range of interpretations so we chose, simply (or perhaps not so simply), Wheat Beers.

Feel free to take this topic in any direction you like, specific reviews, historical information, or any other twist you'd like to use. Wheat beers are a pretty wide topic and actually cover German style Weizen, Heffe Weizen, etc. along with Belgian style Witbier and even Flavoured Wheat beers.

There are very few guidelines here, just have some fun drinking Wheat Beers in the fall instead of the summer."

What I would like to highlight is the last part of the last sentence- "just have some fun drinking Wheat Beers in the fall instead of the summer".  What turns me on about this sentence, is that I have never really felt you must drink certain beers in certain seasons.  Sure, I love a good crisp pilsner (Victory Prima Pils) after mowing the lawn on a hot day.  I love sitting infront of our fireplace with a nice coffee stout (Southern Tier Mokah). But more often than not, I just go for whatever I am in the mood for.  I try to keep a nice balance of beers on hand.

This year, I have been drinking a lot of Saisons.  What was one of the beers that I had during the Christmas festivities last year?  I went with an Ommegang Hennepin.  Multiple times I grabbed a Guinness while sitting outside for lunch during the summer, and one of the best beer experiences this year was having an Organic Shade Mountain Oatmeal Stout (Selin's Grove Brewing) while chatting with my brother on a very warm April day (sure April is still a "dark beer" month, but it was very warm and we were sitting outside in the sun).  Hopefully, I am getting my point across that I like all beers in all weather.

As for the Wheat Beers, I do love them.  But when I started my journey, I strayed away from them.  Why?  Blue Moon and Hoegaarden.  Blue Moon was a Miller rip off.  I had strong feelings against BMC.  (I understand there is a lot ok with BMC- you know what you are getting, everytime.  Too bad it isn't something good.  Blue Moon is standable, but I would rather not have it.)  Hoegaarden was good, but I viewed it as the Belgian Macro.  A beer that you could obtain a million places (well now looking at it, it is good and I don't blame those places for having a very drinkable beer on tap).  Now I have been keeping Wheat Beers (more Belgian then German) in my rotation.


A couple of the "usual" wheat beers that fill the beer box include: Allagash White, Hitachino Nest White Ale, Flying Dog In-Heat Wheat, Sierra Nevada Kellerweis and The Bruery Hottenroth.

I love drinking these beers year round, and look forward to opening my next.  What do you suggest drinking?  How do you feel about drinking certain beers during the seasons?

The Session- Frankenstein Beers

To begin this awesome month, Drink With the Wench asks us about Frankenstein Beers:

"Your mission, should you choose to accept it, is to write a blog post on "Frankenstein Beers." There are no rules about how to write about this topic — feel free to highlight a Frankenstien brewer, brewery, beer tasting notes … or just your opinions on the concept."

I may sound like an old fart on the subject (which I am not). Or maybe just some traditionalist (again, which I am not). The reality is that I have no problem with crazy beers. I love trying new and experimental brews. Popping open the Saison du BUFFs from Dogfish Head/Stone/Victory, ordering whatever is weird from Max's or finding something brewed with herbs and spices I never heard of at the Michigan Brewer's Guild Summer festival, I have never shied away from the different. 

But at the same time, many times I would just rather have a basic simple beer.  I love getting a Dogfish Head 60 Minute IPA and knowing what is coming at me. Pour me a Prima Pils, Sierra Nevada Pale Ale, Bear Republic Racer 5 or Old Rasputin and I will never complain. It may not be as fun, but it is still enjoyable. 

For every Frankenstein beer that comes out, every crazy new fad (goze, sours, RIS, hop-bombs)- there will always be solid basic beers that will win people to craft beer, and keep beer geeks/snobs happy. My favorite beer is the one in my hand, and I would be happy to share it with you.