Just a few days away is the annual stuff ourselves until we comatose from turkey overload. We'll entertain with family, football games, or board games and be thankful for everything we have aka Thanksgiving time.
In a launch of pre-Thanksgiving tidings, I've been thinking about things I'm thankful for in relation to beer:
I'm thankful for this blog, where I can obsess of beer and talk about it all the time. Although lately I've been a little busy with a new job, I still love beer more than ever.
I'm thankful for the network this blog has brought to my life.
I'm thankful for the Indiana Brewer's Guild who helped pass a law that Indiana breweries can sell growlers of draft beer on Sunday.
I'm thankful for the sheer awesomeness that is all the Indiana breweries. They are pure creative geniuses in brewing and I'm thankful to be able to try so much deliciousness.
I'm thankful for breweries who make vanilla porters, pumpkin ales, and christmas ales which are some of my favorite beers ever.
I'm thankful for beer festivals that make it possible to try so many different beers all at once time.
and
I'm thankful for Bier Brewery being a walk away. ( I'd be more thankful if they served pints more often!)
I'm thankful for brew pubs so I can bring my kid and have a good dinner, with good local craft beer
I'm thankful for other beer groups like Hoosier Beer Geeks and Girls Pint Out
It is really something I could go on an on about, over a small topic like beer, but craft beer is important to so many, and it is just really darn good. If you still haven't tried any local craft beer, go out and try some! I'm sure the brewers would be... thankful that you did! (see what I did there)
So I hope all of you have a great Thanksgiving, enjoy some local craft beer and prepare for the holidays!
Cheers,
Kathleen
Indiana Beer Group Tasting and Reviews – Russian Imperial Stouts
According to legend, the origins of Russian Imperial Stout can be traced to when Peter the Great opened Czarist Russia to the West. A trip to England exposed Peter to the Porters that were very popular in the early 18th century. When the Imperial court of Russia requested Porter to be sent over from England; the low alcohol, lightly-hopped brew spoiled during the journey. Because alcohol and hops act as preservatives in beer, English brewers increased these qualities in a new version of porter that could survive the journey, and the style we know as Imperial Stout was born. The John Courage Brewery used the term “Imperial Stout” on the label of their beer, boasting that it’s creation was by Imperial order of Catherine the Great.
Today’s Russian Imperial Stout has been embraced by American craft brewers to be even bigger and more flavorful. They typically clock in with an alcohol by volume content of 9% to as high as 15%+, and contain an intense blend of various dark malts. As the winter months close in on the Hoosier state, now is a great time to acquire some thick and rich Russian Imperial Stouts to help you make it through some chilly nights ahead. The high alcohol and specialty malts also make these beers ideal for aging, where the flavors can mature and sometimes develop a vinous quality. To make the comparison in this tasting as fair as possible, all beers included were 2013 vintages. Keep in mind that a comparison of the same beers after aging for 3, 5, or even 10 years could yield different results.
We didn’t mess around with the lineup for this tasting – each of these beers rate at least a 92 on Beer Advocate and come from highly respected breweries Bell’s, North Coast, Oskar Blues, Sierra Nevada, and Three Floyds. With this lineup of heavy hitters, a blind tasting was administered by our lovely hostess Poppi Rocketts (watch for the coveted Poppi’s pick in the results below). The beers were served in a random order to our tasting panel, and the identity of each was not revealed until after the panelists had finalized their individual rankings. Joining me on the panel were IndianaBeer reporters Dave Allen and Jason Wilkerson and guest reviewer Tim Palmer. Here is a summary of each beer sampled, with the brewery’s description followed by the panel’s tasting comments.
Beer #1: Sierra Nevada Narwhal – Narwhal Imperial Stout is inspired by the mysterious creature that thrives in the deepest fathoms of the frigid Arctic Ocean. Featuring incredible depth of malt flavor, rich with notes of espresso, baker’s cocoa, roasted grain and a light hint of smoke, Narwhal is a massive malt-forward monster. Aggressive but refined with a velvety smooth body and decadent finish, Narwhal will age in the bottle for years to come. 60 IBU 10.2% ABV
| Dave: I ranked this beer in third place of the five we sampled. To my palate the beer seemed a bit simplistic for what I might expect from a RIS. Not to say that it was not a good beer, it certainly was. But there were other beers in the panel that were more complex, better balanced, and generally just better beers. I found the Narwhal to be primarily about the chocolate malt and alcohol. It was also the most carbonated beer in our flight, which I was grateful for, as we’ll see coming up… I like to measure the beers in these tasting panels against the completely subjective and totally arbitrary question: Would I Drink Another. Which is to say: did this beer impress me enough that I would order more than one if out at a bar having beers with friends. For the Narwhal, I say sure. It was a decent beer; I’d be happy to consume a couple of pints. Dave’s Rank: 3rd |
| Jason: This is not nearly thick enough to be a Russian Imperial. There is no coating of the glass and I miss that used motor oil sensation. There is a nice, roast smell to it but it is subtle. The beer was not harsh on the tongue at all, not strong or overpowering like some beers in this category tend to be. I had trouble detecting the bitter notes of hops which is okay for me because it leads to a very smooth drink. There was no strong after taste, nothing lingered longer than it had to. Good overall beer, a nice stout to give to a beginner to the category but not quite sure it's a Russian Imperial. Jason’s Rank: 5th |
| Nathan: Pours with a thick, frothy head and a nice chocolate malt aroma. The roasted malt and hop aroma are fairly low for a RIS. Chocolate and coffee dominate the flavor profile with hints of dark fruit and some earthy hop character. The thick and heavy mouthfeel seems more in line with a RIS than the overall flavor profile. Alcohol is present, but very smooth and not distracting. This is a very good beer overall, but seems a bit lacking in flavor complexity for the style. Nathan’s Rank: 4th |
| Tim: Pitch black with a large light brown head. Spicy, woodsy hop character followed by light roasted chocolate notes. The initial hop character initially reminded me of a Northern Brewer hop, but seemed to disappear as the beer warmed. Full body with a smooth roasted chocolate character (more chocolate than roast) and high hop bitterness that lingered. This was also the most carbonated out of the beers sampled. Alcohol was present and warming, but not harsh. The beer did not have the character of a Russian Imperial, but reminded me more of a big American Stout, and as such was nice, but not a Russian Imperial Stout, BUT I would definitely order another. Tim’s Rank: 4th |
Beer #2: North Coast Old Rasputin – Produced in the tradition of 18th Century English brewers who supplied the court of Russia's Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish. 75 IBU 9% ABV
| Dave: Our tasting panel all came to the same conclusion that this one was, hands down, the best beer on the table. To my palate it was complex, balanced, with flavors of both chocolate and roasted malt, hints of coffee and apparent (but not dominating) alcohol. When I conjure up what RIS should be in my imagination: this is it - delicious without being overpowering in any of the handful of typical flavor profiles one might expect. Great beer. And readily available locally all year round at a competitive price point. What’s not to like? Would I Drink Another: Absolutely. Dave’s Rank: 1st |
| Jason: The aroma of chocolate was a welcome sign as it reminds me of this category of beer. Thicker than Beer #1 but still not the texture I've come to expect, which is not a bad thing. Great flavor. This beer throws a knockout punch on your tongue from the start to announce its presence. Rich in color, flavor and texture, the bold taste follows from the front of your mouth to the back. A great Russian Imperial with good balance of bitter and sweet. Jason’s Rank: 1st |
| Nathan: Less head retention than the first beer, but the level of roasted malt character has increased and nicely balances the chocolate notes. Wonderful flavor complexity: chocolate, coffee, raisins, figs, and hints of citrus hop character. Thick mouthfeel with a fairly dry finish and lingering bitterness the complements the intense malt character. Moderate alcohol warming in the aftertaste, but never harsh or distracting from the other flavors. This beer almost perfectly embodies the best qualities I associate with Russian Imperial Stouts. Outstanding! Nathan’s Rank: 1st |
| Tim: Let's just say that I can't see through the beer as it is dark as night with a small dark tan head. The first hints of the aroma immediately hit me as this wonderful blend of rich malt (bready, hint of fruit), roast and chocolate character followed by a low earthy hop nose. The first taste filled my mouth with this full bodied, rich, more roast (not acrid) than chocolate, complex delicious beer that finished dry leaving me asking for more. Even with the low head, it had plenty of carbonation to support this big beer. The alcohol was pleasantly warming and not hot at all. This was solid all the way through! Can I have another? This is what I was expecting from a Russian Imperial Stout. Tim’s Rank: 1st |
Beer #3: Three Floyds Dark Lord – A demonic Russian Style Imperial Stout, brewed with Intelligensia coffee Mexican vanilla, and Indian sugar this beer defies description, available one day a year in April at the brewery, Dark Lord Day. ??? IBU 15% ABV
| Dave: This beer was my least favorite of the group. I found it to be syrupy, very sweet, a little under carbonated and heavy on the palate. To be fair, there were some malt complexities present if one could get past the palate coating sweetness, but for me personally it was too much. Perhaps a bit more carbonation would have helped to lift some of that sensation (see the Narwhal notes above) but compared side by side with other examples of the style, this beer fell flat. This is the part where I offer up opinions about marketing and the conception of quality as it compares to demand and price points… or not. The panel scores speak for themselves. Would I Drink Another: No. Please no. Someone take the rest my sample, please… Dave’s Rank: 5th |
| Jason: No overpowering roast aroma here but yet distinct as almost too sweet. This is the viscosity I was expecting as it leaves a presence on the glass. No hop bitterness that I can detect and even if it was there the sweetness just dominates the liquid throughout. If you like syrupy sweet beers, this is a great one for you. Bold and attempting to be imposing, but not a beer you could drink with ease. Jason’s Rank: 4th |
| Nathan: Low head retention and carbonation, but still unleashes an intense aroma dominated by roasted malts and burnt sugar. Nice complexity in the flavor with coffee, molasses, burnt sugar, and cream. There is a lingering residual sweetness throughout the flavor that does not fade even after you swallow the beer. Substantial bitterness is apparent, but is still competing with the sweetness to clean up the beer before your next sip. Seems higher in alcohol than the other examples, and might be pushing the limit of “too much”. I really like the flavor complexity of this beer, but the residual sweetness is hard to overlook. Nathan’s Rank: 5th |
| Tim: Well let's just say, more pitch blackness. Getting the idea here. Very little head or apparent carbonation, but it did carry a dark tank ring around the top of the beer. My first impression of the aroma and the taste was I was drinking some extremely rich, sweet creamed coffee. As I continued to evaluate, I just could not get rid of the lip smacking residual sweetness in my mouth. Once I could cut through this, I could detect the hops, but the sweetness was just too overpowering and this is not a malty sweetness, this was residual sweetness; as if the beer did not attenuate out. I think more carbonation could help this a bit, but to be honest, the more I thought about this, the more I kept thinking that this beer was some sort of imperial milk stout! Tim’s Rank: 5th |
Beer #4: Oskar Blues Ten Fidy – This titanic, immensely viscous stout is loaded with inimitable flavors of chocolate-covered caramel and coffee and hides a hefty 98 IBUs underneath the smooth blanket of malt. Ten FIDY is made with enormous amounts of two-row malt, chocolate malt, roasted barley, flaked oats and hops. Ten FIDY is the ultimate celebration of dark malts and boundary-stretching beer. 98 IBU 10.5% ABV
| Dave: I ranked this beer in second place, and for a minute there it was a close call. There was a greater hop character apparent in this beer than the others, but not enough to be off putting. There were also the requisite malt complexities with hints of coffee, roast, chocolate and toffee. I’d like to grab a sixer of this beer and set it back for a few months. I think it might have given North Coast a run for first place if it had just a bit more age on it. But that wasn’t the beer we had in front of us, so Ten FIDY wound up in second. However, I would really like to try this beer on nitro. I think that might round off some of the sharper edges. If you see it around town on a nitro tap do yourself a favor and stop for a pint. Maybe I’ll see you there. Would I Drink Another: Yes please. Dave’s Rank: 2nd |
| Jason: At this point in the tasting I was starting to doubt myself. I was afraid my nose was deceiving me. I smelled absolutely no roast and detected rubbing alcohol. The liquid coated the glass well enough but it wasn't nearly as thick as Beer #3. As I was drinking this I thought it would pair perfectly with a strong, stinky cheese. There was no hint of sweetness at all which does not lend to balance. Still find it acceptable to drink, just not want I expected. I make it sound unappealing but it was pretty solid. Jason’s Rank: 3rd |
| Nathan: Now here are some hops to compete with all this malt flavor! Notes of black licorice and tobacco combine with the expected, but subdued, chocolate and roasted malt flavors. The amplified hopping sets this beer apart and adds to the layers of flavors at play here. Medium mouthfeel, not as thick as the other examples, with some burnt malt character in the finish. Very good beer, but clearly a notch below beer #2 in terms of malt complexity and refinement. Very close to beer #5 in my book, but the hop character pushes it past that beer into second place. Nathan’s Rank: 2nd |
| Tim: Guess the color! The pour had a low light chocolate brown head with a light malty, roast and earthy hop aroma. Very full bodied in the mouth feel, with good carbonation (even with the low head). To me the malt character came across as a little one dimensional, solid, but not very complex. There was both a smooth roast and chocolate notes as expected, with the roast more prominent. A nice hop bitterness to support this beer, but little hop aroma. Could immediately tell that this was big beer as the alcohol was prominent, not hot or distracting. Overall a very solid beer, but the aroma did not have that in your face character that would be able to push it higher on my ranking. It came across as an extremely fresh, young beer, just out of the fermenter! Tim’s Rank: 3rd |
Beer #5: Bell’s Expedition Stout – One of the earliest examples of the Russian Imperial Stout in the United States, Expedition Stout offers immensely complex flavors crafted specifically with vintage aging in mind, as its profile will continue to mature and develop over the years. A huge malt body is matched to a heady blend of chocolate, dark fruits, and other aromas. Intensely bitter in its early months, the flavors will slowly meld and grow in depth as the beer ages. 10.5% ABV
And the results are in…….
To determine the overall results, we used a model where the lowest number of points would win (a 1st place vote = 1 point, a 2nd place vote = 2 points, etc). After tallying up the scores, our collective rankings determined the final order:
| Fifth Place: Three Floyds Dark Lord (19 points) |
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| Fourth Place: Sierra Nevada Narwhal (16 points) |
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| Third Place: Bell’s Expedition Stout (11 points) |
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| Second Place: Oskar Blues Ten Fidy (10 points) |
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| First Place: North Coast Old Rasputin (4 points) |
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And while it doesn’t count in the official rankings, our hostess “reveals” her favorite……
Poppi’s Pick: Bell’s Expedition Stout
There are two big stories that came out of this tasting for me. First is the rediscovery of a wonderful beer in North Coast’s Old Rasputin. There was a stage in my craft beer drinking evolution where Old Rasputin was a beer I commonly sought out, and an Old Rasputin sign proudly hangs next to the pool table in our basement. But as the number of craft beer options has exploded, it’s very easy to get caught up in constantly trying new things and taking some of these old favorites for granted. I can’t remember the last time I purchased this beer off the shelf, but it certainly won’t take that long again. Along with the straight tasting results we always try to include cost analysis at the end of these because the highest ranking beers are often the most expensive. But at the relatively low price (for a Russian Imperial Stout anyway) of $10.99 for a 4-pack, this aspect only bolsters the case for Old Rasputin in this lineup.
But I suppose the real elephant in the room here is the performance of Dark Lord. It wasn’t the poorest performance of any beer we’ve had in these tastings (the dubious distinction for that belongs to Brooklyn Brown Ale), but it was definitely the most surprising. Reaction to the result may be summed up best in a note from Jason:
I was able to call out Beer #3 as Dark Lord as soon as I smelled it and it was only confirmed by the taste. It is amazing that a beer that I truly enjoy, when placed side by side with beers of the same category it could pale in comparison. The mystique of Dark Lord certainly draws its following, but in a "blind" tasting the simple fact that it could be labeled worst amazed me. Of course, in a pairing of five someone has to be a loser, but that beer? Shocked and amazed. Just proves that there are a lot of great beers in this world to enjoy.
Even with the consistently low rankings, opinions from the panelists about Dark Lord still varied somewhat. Jason and I noted certain qualities that impressed us, while Dave flat out wouldn’t finish his sample. But this ranking clearly came down to a consistent feeling among the panel that the high level of residual sweetness in Dark Lord hurt the drinkability and distracted from the positive qualities. Personally, I had tagged this beer as probably 3rd or 4th in the initial round where we taste them individually. But when compared side by side in a final lineup of this caliber, any notable flaw really stands out. And there’s no getting around it – when considering this beer as a value for your dollar, Dark Lord was a huge disappointment. But I’m not sure that’s even a controversial statement for people who really like this beer. You’re always paying a certain premium for the mystique and a memento of your experience at Dark Lord Day.
We shouldn’t forget about the rest of the lineup – Oskar Blues Ten Fidy and Bell’s Expedition Stout are exceptional beers. Bell’s Expedition in particular exhibits the type of character to suggest it could really be outstanding with some extensive aging. But at a slightly elevated price point, it’s still hard to recommend Ten Fidy ($15.99 for a 4-pack) or Expedition ($17.99 for a 6-pack) over Old Rasputin. Sierra Nevada Narwhal is a worthy value consideration at $10.99 for a 4-pack and will likely develop some of the lacking complexity with some aging.
But if you’re looking for a great Russian Imperial Stout to enjoy in the near future, we can’t recommend Old Rasputin strongly enough. Buy up a good portion of that beer and horde it for yourself. Save the Dark Lord for impressing your friends with rare beer.
Cheers, Nathan
Castner exits RAM
It's official, Indy RAM brewer Andrew Castner said farewell to his fans tonight (Wednesday, Nov. 20, 2013) as he departs his post and gives us what is the best "S'No Angel" WeizenBock yet! Brewer Chris Knott took the helm tonight toasting with the Barrel Aged St Olaf Bock -- aged nine months in an Indiana produced Harrison Bourbon barrel. Andrew will hang his hat at both Great Fermentation AND Flat12 Bierwerks over the next few months. However, permits expediting, we will be with him for his inauguration of a new brewery in Greenwood on State Road 135 across from Hal's Las Vegas. This means I can get great beer and a great dinner by walking across the street! This makes the RAM a certified launch pad since it was the home to Dave Colt and Clay Robinson prior to SunKing and now to Andrew and a new operation. Watch here as we follow Chris Knott and his future. What we DO know is that barrel aged beers and great recipes have sprouted in this downtown Indy corporate chain restaurant. We highly recommend you get the current S'Sno Angel. Just leave the St Olaf for me!
Cheers to progress! GregKitz
Cheers to progress! GregKitz
Indiana Beer News - collaborations, new beers, and more....
SunKing has released a seasonal beer IPA: Fistful of Hops. At 73 ibu and 6.4% it delivers great hop notes featuring Pacifica and Zythos providing orange, tangerine, a little grapefruit but still a nice balance with a big beer. WeeMuckle is also available and tasted mighty good last night with higher alcohol and nice caramel and toffee!
RAM releases the much awaited (at least in my house) S'No Angel tonight, Nov. 20, but also features a Barrel Aged Bock starting at 6:30 PM downtown. Of course the seasonals will end up at both DT and Fishers, but do not expect the BBL Bock to last long.
Flat12 has a Girl's Pint Out event with racer Sarah Fisher tonight at Lino's 5-7 PM. Flat12 starts their always anticipated Twelve Beers of Christmas 12/5 and runs through 12/22.
Upland has TWO collaborations with New Belgium Brewing: Light Synth is 50% NB Felix, 40% Upland Sour Reserve, and 10% Upland Cherry Lambix. Dark Synth is 50% NB Oscar, 40% Upland Dantillon, and 10% Upland Raspberry Lambic. Both will be released in 750 bottles in 2014.
Bloomington Brewing released their Persimmon Ale on Nov. 6, and last we checked it was still on tap at Lennie's Bloomington. This has a reasonable spice that almost reminds of pumpkin beer. BBC also released their Homegrown Ale featuring organic Cascade Hops grown on their own farm providing a light bodied ale with a bit of pine bit and some grassy flavor.
Daredevil cans of LiftOff IPA have hit shelves with distinctive graphics.
Bell's (Okay, a bit further afield) ships CANS of Two Hearted and Oberon in late April 2014. These will eventually be followed by cans of Bell's Best Brown, Winter White, and Smitten Golden Rye.
So many breweries.... SO much good beer!!
Cheers, GregKitz
RAM releases the much awaited (at least in my house) S'No Angel tonight, Nov. 20, but also features a Barrel Aged Bock starting at 6:30 PM downtown. Of course the seasonals will end up at both DT and Fishers, but do not expect the BBL Bock to last long.
Flat12 has a Girl's Pint Out event with racer Sarah Fisher tonight at Lino's 5-7 PM. Flat12 starts their always anticipated Twelve Beers of Christmas 12/5 and runs through 12/22.
Upland has TWO collaborations with New Belgium Brewing: Light Synth is 50% NB Felix, 40% Upland Sour Reserve, and 10% Upland Cherry Lambix. Dark Synth is 50% NB Oscar, 40% Upland Dantillon, and 10% Upland Raspberry Lambic. Both will be released in 750 bottles in 2014.
Bloomington Brewing released their Persimmon Ale on Nov. 6, and last we checked it was still on tap at Lennie's Bloomington. This has a reasonable spice that almost reminds of pumpkin beer. BBC also released their Homegrown Ale featuring organic Cascade Hops grown on their own farm providing a light bodied ale with a bit of pine bit and some grassy flavor.
Daredevil cans of LiftOff IPA have hit shelves with distinctive graphics.
Bell's (Okay, a bit further afield) ships CANS of Two Hearted and Oberon in late April 2014. These will eventually be followed by cans of Bell's Best Brown, Winter White, and Smitten Golden Rye.
So many breweries.... SO much good beer!!
Cheers, GregKitz
Dribs and Drams (Hi, David)
If you haven’t heard, Duvel Moortgat of Belgium has inked a deal to buy Boulevard Brewing of KC. The NY Times article says there are 2,600 micros in the U.S.
We get letters:
I am an avid homebrewer and fascinated with historical brewing. I recently came across your book after my move north from Alabama. I have not purchased your book as of yet but definitely plan to within the next couple of weeks (that is if my wife doesn't make me wait until Christmas).
From what I have seen on your website, hoosierbeerstory.com, I can't get enough of the brewing history in Indiana. I was curious if any of the old breweries released any of their recipes or if they kept that information secret. I would love to bring some of this history back to life! If you have any information or could point me in the right direction, I would greatly appreciate it. I would be more than happy to do the conversions from large scale to homebrew size myself.
Thank you for your time,
Raymond
And make replies
Yes, some old breweries have their recipe available. Notably Terre Haute's Champagne Velvet and SBBA's lager. BUT it isn't possible to replicate these recipes. The malt is different with different temperatures and methods used in its creation. The yeast is very different being now a truer strain that has less microbial variety. The hops are stronger with many new flavors - originally something from the back yard but now sourced from England to New Zealand. And the water even isn't the same as in the pre-prohibition days - now with more chemicals and purity processing.
Upland spent six months getting their new Champagne Velvet into shape to be a new mainstay of their product line but don't expect the same beer as previously available under the same name. Don't expect that you can use a recipe from a book here. Caleb Staton of Upland had lots of brewing school and lots of expert help but theirs is not at all the same as Terre Haute's.
The Big Lebowski at the Brown County Playhouse this next Saturday. Sponsored, of course by our best abiders – Big Woods. info
Bloomington Brewing and Black Acre’s collaboration, a Roggenbier, is now on tap.
1% of Canadians work in the beer industry. proof?
So there’s these drunk guys walked into a bar the sea in southeast England. One rescued without problem but the second was unconscious and "He had had eight cans of beer. The paramedics said that it probably kept him alive because his body had slowed down so much that it might have helped him." Of course he’d be on dry labnd without the eight beers. article
Beer is good for you, let me count the ways: article
- It goes with food – burgers, wings, spicy
- It’s more nutritious than gin
- You can batter food in beer
- It increases blood flow to the brain
- It’s good for your heart (31% fewer heart attacks and strokes)
- It can prevent kidney stones
- You can wash your hair in it
- You can bathe in it
Brewmeister Brewery in Scotland has hopped into the strength ring with a 67.5% Snake Venom. article
Deep Ellum Brewing (Texas) has come under a bit of fire publicity for naming their Dallas Blonde as “it goes down easy”.
French Onion Soup with Oaken Barrel Snake Pit Porter
If you're a fan of French onion soup, then you already know the joys of the flavor it brings to the table. Well, it's not that difficult to bring that taste to life at home. The first encounter with French onion soup made with beer was at Rock Bottom in downtown Chicago. Theirs was made with a stout. This version was made with Greenwood's own Oaken Barrel Snake Pit Porter.
Procure a soup beef bone from your local grocer or butcher. Season with salt and pepper and roast in an oven for about an hour and a half at 350 degrees.
Place roasted beef bone in a soup pot and cover with about eight cups of water. You're just preparing a broth with this. I suppose you can cheat and use an existing beef broth, but believe me, this is worth it.
Your ingredients:
1/4 cup butter
3 large sweet onions sliced (about 4 cups)
Teaspoon sugar
Tablespoon Flour
2 1/2 cups water
12 oz. of dark beer (Oaken Barrel Snake Pit Porter is good, also have used browns and stouts)
Prepared beef broth
French bread
Gruyere cheese
In hot butter, cook onions and sugar for about 10 minutes. Stir in flour until well blended. Add water, beer, broth and boil. Reduce to simmer for 10 minutes. Slice French bread and toast in toaster oven, conventional oven at 325 degrees or in a toaster if it will fit.
Ladle soup into oven safe containers. Place bread in soup and then place slices or shreds of Gruyere on top of the bread. Place bowls on a cookie sheet. Bake at 425 degrees for 10 minutes or until cheese is melted.
Remove from oven. Open 12 oz. bottle of the same beer used to cook the soup. Pour beer into your favorite serving vessel. Take a few sips of beer and then dig into the soup, this enhances the taste.
Procure a soup beef bone from your local grocer or butcher. Season with salt and pepper and roast in an oven for about an hour and a half at 350 degrees.
Place roasted beef bone in a soup pot and cover with about eight cups of water. You're just preparing a broth with this. I suppose you can cheat and use an existing beef broth, but believe me, this is worth it.
Your ingredients:
1/4 cup butter
3 large sweet onions sliced (about 4 cups)
Teaspoon sugar
Tablespoon Flour
2 1/2 cups water
12 oz. of dark beer (Oaken Barrel Snake Pit Porter is good, also have used browns and stouts)
Prepared beef broth
French bread
Gruyere cheese
In hot butter, cook onions and sugar for about 10 minutes. Stir in flour until well blended. Add water, beer, broth and boil. Reduce to simmer for 10 minutes. Slice French bread and toast in toaster oven, conventional oven at 325 degrees or in a toaster if it will fit.
Ladle soup into oven safe containers. Place bread in soup and then place slices or shreds of Gruyere on top of the bread. Place bowls on a cookie sheet. Bake at 425 degrees for 10 minutes or until cheese is melted.
Remove from oven. Open 12 oz. bottle of the same beer used to cook the soup. Pour beer into your favorite serving vessel. Take a few sips of beer and then dig into the soup, this enhances the taste.
Does Craft Beer Need To Be Defined?
The attempts of large brewers to penetrate the craft beer market has resulted in some interesting backlash this year. Much of this has come from the Brewers Association, a trade group that represents the interests of small and independent American craft brewers. While this may seem tantamount to protesting their own success, Brewers Association founder and president Charlie Papazian addressed the controversy again with a recent article on the need to define craft beer and prevent it from being hijacked. The Association has already taken it upon themselves to define a craft brewer, so it wasn’t much of a mystery which side Papazian would take on the issue. In any event, I’m guessing most of us are more interested in the beer we drink than participating in an industry trade group pissing match. So I’d like to discuss what this means to the craft beer consumer, and if we should even care.
For many people, craft beer is like the kick ass band you discovered at a basement show. It’s new and exciting, the artist is accessible, and you leave feeling a unique personal connection to the experience. The band gains some momentum and is booked at local clubs and festivals. You’re excited to see this and tell all your friends they need to check out this brand new thing you discovered. But pretty soon the band is playing sold-out amphitheaters, and you just paid $250 for a scalped ticket because prospectors bought up all the Upland Lambics tickets with the intent to capitalize on your scene. You’re still excited for the band, but a bit disillusioned and take to internet message boards to debate their punk credibility. Now comes word that the offers are coming in from AB InBev major record labels, and you fear the band will devolve into a vehicle for watered down pop songs aimed at 12-year old girls.
Similar to the way many people feel about music, Papazian admirably holds out hope that we can de-commoditize craft beer. But society just doesn’t tend to work that way. Higher prices, limited supplies, sold out festivals, “VIP” packages, barrel society fees…….these are some of the realities we find as consumers in today’s craft beer scene. Even the Brewers Association has struggled with their own definition of small breweries and craft beer. It’s now evolved to where a brewery can annually produce 6 million barrels of beer a year and still be considered “small” by their standards (this conveniently preserves the inclusion of Boston Beer Co. and the Sam Adams brand). They’ll point to the megabrewers and claim 6 million barrels is small in comparison, but it’s also a stretch to place a brewery that size in the same classification as your local brewpub. For some perspective, consider that Three Floyds – Indiana’s largest craft brewer – still produces less than 50,000 barrels a year. So they could increase production by over 10,000% and still meet this loose definition of small.
This is why you should care about defining craft beer. Any definition is likely to be flawed, but the Brewers Association efforts ultimately serve to educate the consumer and help us make informed choices. Supporting a vibrant community of small, independent brewers is the best way to preserve the diversity and quality of choice we have come to enjoy in this scene. For any brewery that might be getting a little too big for your tastes, there are still plenty of places where you can walk in, enjoy some awesome beer, and casually chat with the person directly responsible for its production. We found a few of them on our recent trip through Northern Indiana.
This is not meant to be a lecture on why you should never enjoy a Goose Island Bourbon County Stout or a fine Belgian or German import. By all means, drink what makes you happy. But there is nothing wrong with knowing where your beer comes from and allowing this to play a role in your purchasing decisions. The modern craft beer explosion may have some undesirable side effects, but the worst case scenario is placing full control in the hands of a few mega-conglomerates who limit your choices while spending millions to convince you they aren’t.
Suck it Snickers.
Flat 12's Flat as Hell
…so here’s the thing: I really like Flat12. I mean, they’ve
got a lot to offer the local craft beer consumer. A standard roster of great
beers (Walkabout and Pogue's Run come to mind) but they also have a track
record of pushing the envelope and trying any number of unusual ingredients or
odd mash-ups in beers that find their way to the tasting room or beer festival.
These are the folks who bring us Bleeding Heart IPA, Cucumber Kolsch, and the infamous
12 Beers of Christmas.
So it was that my lovely spouse (and all-around good sport) and I found our way down to Dorman Street for their Halloween event: Flat as Hell. The event hinged upon an interesting line up using their amber as a base beer and dosing nine different kegs each with a different pepper ranging from green bell peppers in beer # 1 all the way to Scorpion peppers in beer #9 (a la Dante’s Inferno). As if this weren’t enough, Flat 12 also coordinated a salsa bar courtesy of Tlaolli featuring salsa made with each separate pepper. Along with great food and exciting beer choices the night included live music and the obligatory costume contest. Despite rainy weather and municipal insistence that Halloween festivities take place on Friday the 1st, the place was packed. The crowd was good spirited and all seemed to be enjoying the event.
For the very competitive price of $12, intrepid party-goers
received a ticket to be punched for a sample of each of the nine beers AND a
commemorative pint glass AND a full pour of the beer of their choice. What a
great value. We were all in.
Here's the part where I attempt to offer some insightful and informative narrative regarding the beers on offer. But my tasting notes from the evening read a little like that well-circulated internet gag about the poor rube who volunteered to judge the chili cook off and likely wound up with a peptic ulcer as a result…. which is to say that by about beer 4 or 5 I couldn’t really taste much of anything outside of hop character and heat. This didn’t stop me from trying all nine of my samples, mind (I'm no sissy). It just means that I have very little to offer by way of review outside the memory of a delightful evening tasting out-of-the-ordinary beer.
Which brings me to the over-arching point of this missive: I
wish more of our local breweries would steal a page from Flat 12’s playbook. If
there’s one thing we can count on it’s that Flat 12 will push the envelope and
try some new things. Some of them may not be commercially viable on a large
scale (I don’t foresee a scorpion-pepper infused amber making its way to
bottles and distribution sites any time soon…) but they will always be fun. And
if that draws folks down to the tasting room on a Thursday or to the next beer
festival, well that’s good for everyone in the craft beer community. Let’s be
fair: I can hit my local bottle shop and purchase lots of great local
beer from lots of great local breweries. Or I could make a special trip to the
brewery for the same beer. And as creatures of convenience it takes more than a
simple sixer of Walkabout to draw me downtown on a weeknight. This is the sort
of thing where Flat 12 excels. I for one would like to see more of it in the
future.
And speaking of more beer fun in the future I hear there
will be special Black-Friday beers on the schedule from the Flat 12 folks…
something about turkey day leftovers? Rumor has it there may be a
reappearance of one of those pepper infusions for the 12 Beers of Christmas
just a few weeks away. It’s big fun for everyone. Take yourself down to your local brewery and grab a pint of something out of the ordinary. Variety is the spice of life after all.
slainte’
dave
So it was that my lovely spouse (and all-around good sport) and I found our way down to Dorman Street for their Halloween event: Flat as Hell. The event hinged upon an interesting line up using their amber as a base beer and dosing nine different kegs each with a different pepper ranging from green bell peppers in beer # 1 all the way to Scorpion peppers in beer #9 (a la Dante’s Inferno). As if this weren’t enough, Flat 12 also coordinated a salsa bar courtesy of Tlaolli featuring salsa made with each separate pepper. Along with great food and exciting beer choices the night included live music and the obligatory costume contest. Despite rainy weather and municipal insistence that Halloween festivities take place on Friday the 1st, the place was packed. The crowd was good spirited and all seemed to be enjoying the event.
Here's the part where I attempt to offer some insightful and informative narrative regarding the beers on offer. But my tasting notes from the evening read a little like that well-circulated internet gag about the poor rube who volunteered to judge the chili cook off and likely wound up with a peptic ulcer as a result…. which is to say that by about beer 4 or 5 I couldn’t really taste much of anything outside of hop character and heat. This didn’t stop me from trying all nine of my samples, mind (I'm no sissy). It just means that I have very little to offer by way of review outside the memory of a delightful evening tasting out-of-the-ordinary beer.
slainte’
dave
Belgian Influence: From Cooperstown to Kansas City: Duvel Moortgat
I recently had a great beer, not just a good beer, but one that stimulated every aspect of taste and senses. Then I had another beer from the same brewery that caused me to think about the influence of Belgian Brewery Duven Moortgat both in Europe and the U.S.
I sat down at a nice spot for lunch: good view, good food, good company, good beer selection. I chose the Ommegang Scythe and Sickle harvest ale. 'Tis the season!
Harvest ales are often produced with local hops, near the brewery. As Ommegang says on their web site, "Scythe and Sickle is a testament to the craft and care of farming." It is truly not enough to call this beer well rounded or even balanced. This beer provides complexity of barley, oats, wheat and rye then layers Belgian yeast for a nice flair and give us wonderful hop notes that caress rather than overpower the malt. The Scenic View restaurant overlooking Monroe lake and the beautiful sunshine on local hills served this beer in the appropriate Ommegang glass making my wonderful lunch almost an added thought!
Then it hit. They had blown the keg of another beer and I was told Three Philosophers from Ommegang was now on tap. Three Philosophers is a beer I usually consume in bottles and by vintage. Not only could I not pass by the opportunity to have this beer fresh on tap but ordered water to cleanse my palate from my lunch and allow full appreciation of this masterful libation.
Three Philosophers: Solid malt sweetness from 5 malts with a deep fruit characteristic going from raisins to molasses to a hint of chocolate, the tartness of the cherry from the blend of Liefmans kriek (at 2%), and the background of Spalt Select and Styrian Golden hops. This treasure was served to me in a special glass that showcases the breweries that Duvel Moortgat now owns, excluding their latest purchase this month of Boulevard.
Ommegang and Duvel Moortgat: That might have been enough -- savor the beers, enjoy the moment - but it helped me recall my first blush with Ommegang and later my first blush with the parent brewery. Several years ago I found myself near Cooperstown and discovered Ommegang beer in a convenience store! Of course that started my fan status of this U.S. brewery that brewed Belgian style beer. A few years ago I enjoyed LaChouffe beer in Belgium. I had the opportunities to meet the brewer, talk beer, and expand my range of samplings of Chouffe beers. A friend of mine who has spent a lot of time in Belgium turned me on the crisp carbonation of Duvel, Belgian Golden Strong. Now all of these are under one ownership along with Maredsous abbey beers. Duvel Moortgat bought Ommegang back in the 1990s. The Belgian firm acquired Chouffe in 2006. What we might think of as this tiny little brewer in Breendonk, Belgium reportedly has sites set on both the U.S. and China.
Boulevard bought by Duvel Moortgat: When I think of Boulevard brewing, Kansas City, I think of Single-wide IPA, unfiltered wheat, and Tank 7 farmhouse wheat. Yet, Boulevard has a Belgian brewer who knows the brewers at Duvel Moortgat. This past month, October 2013, Duvel Moortgat finalized their purchase of Boulevard Brewing. According to the Kansas City Business Journal (Oct. 18, 13) Moortgat plans to make Kansas City the operational hub for the combination of Ommegang, Duvel Moortgat, and Boulevard in the U.S.
I hope they change nothing about such great beers as Scythe and Sickle, or Three Philosophers, and I will have to again try the Long Strange Tripel and Bourbon Barrel Quad from Boulevard.
Cheers! GregKitz
I sat down at a nice spot for lunch: good view, good food, good company, good beer selection. I chose the Ommegang Scythe and Sickle harvest ale. 'Tis the season!
Then it hit. They had blown the keg of another beer and I was told Three Philosophers from Ommegang was now on tap. Three Philosophers is a beer I usually consume in bottles and by vintage. Not only could I not pass by the opportunity to have this beer fresh on tap but ordered water to cleanse my palate from my lunch and allow full appreciation of this masterful libation.
Three Philosophers: Solid malt sweetness from 5 malts with a deep fruit characteristic going from raisins to molasses to a hint of chocolate, the tartness of the cherry from the blend of Liefmans kriek (at 2%), and the background of Spalt Select and Styrian Golden hops. This treasure was served to me in a special glass that showcases the breweries that Duvel Moortgat now owns, excluding their latest purchase this month of Boulevard.
Ommegang and Duvel Moortgat: That might have been enough -- savor the beers, enjoy the moment - but it helped me recall my first blush with Ommegang and later my first blush with the parent brewery. Several years ago I found myself near Cooperstown and discovered Ommegang beer in a convenience store! Of course that started my fan status of this U.S. brewery that brewed Belgian style beer. A few years ago I enjoyed LaChouffe beer in Belgium. I had the opportunities to meet the brewer, talk beer, and expand my range of samplings of Chouffe beers. A friend of mine who has spent a lot of time in Belgium turned me on the crisp carbonation of Duvel, Belgian Golden Strong. Now all of these are under one ownership along with Maredsous abbey beers. Duvel Moortgat bought Ommegang back in the 1990s. The Belgian firm acquired Chouffe in 2006. What we might think of as this tiny little brewer in Breendonk, Belgium reportedly has sites set on both the U.S. and China.
Boulevard bought by Duvel Moortgat: When I think of Boulevard brewing, Kansas City, I think of Single-wide IPA, unfiltered wheat, and Tank 7 farmhouse wheat. Yet, Boulevard has a Belgian brewer who knows the brewers at Duvel Moortgat. This past month, October 2013, Duvel Moortgat finalized their purchase of Boulevard Brewing. According to the Kansas City Business Journal (Oct. 18, 13) Moortgat plans to make Kansas City the operational hub for the combination of Ommegang, Duvel Moortgat, and Boulevard in the U.S.
I hope they change nothing about such great beers as Scythe and Sickle, or Three Philosophers, and I will have to again try the Long Strange Tripel and Bourbon Barrel Quad from Boulevard.
Cheers! GregKitz
Pumpkin Beers
Pumpkin beer: a controversial topic! Some brewers hate the idea, some love it. But the real question may be are you looking for the spice of a pumpkin desert or are you trying to taste pumpkin, the squash itself? Two of our veteran bloggers took on the task of tasting as many pumpkin beers as they can, and just in time for your Halloween night (a stormy one at that). Your choice, open your sack of candy or open a pumpkin beer and get ready to read. Here is what they say:
Schlafly Pumpkin Ale
Always my number one choice, the spices of this beer are so relative to a pumpkin pie, I feel like it is pure, 100% liquid alcoholic pie coming rolling down my throat. Draft or bottle. I’ll always pick this every time.
Kentucky Pumpkin Barrel Ale
This was my first year trying Kentucky Pumpkin Barrel Ale. At a pumpkin ale takeover at Union Brewing Company, the barrel aged paired well with the pumpkin and still had a nice blend of spice. Generally barrel aged beers hold a smooth vanilla taste to my tongue, and I think it compliments this beer like whip cream on pie.
Southern Tier Pumking
The great PumKing! I tracked this bottle down in Chicago, and bought two bombers of it. It has been on tap locally around Indianapolis, but the bottle is still nicely spiced. A little more reserved than Schlafly’s but still wonderful. I’ll be saving my other bomber to next year.
Heavy Seas – The Great'er Pumpkin
A bomber found in Big Red Liquors in Broad Ripple, I was pleasantly surprised. It was darker, still nicely spiced. Not over powering with the nutmeg, but drinking this with food, pair well which a lot of pumpkin ales seem to overpower food with the spice.
Hoppin Frog – Double Pumpkin
Another bomber found out of state, but it is available in Indiana as well. This was very similar to The Greater Pumpkin in spice and also in color.
Jolly Pumpkin – La Parcela – No 1. Pumpkin Ale
This one was interesting because it wasn’t spiced , it was a normal ale, it was more of a sour ale. I’m not sure if it is normally none spiced or sour being this was my first time having a bottle of this beer.
New Belgium – Pumpkick
A new one not only to me, but to the pumpkin ale world. This beer not only has pumpkin spice but also a cranberry splash for a whole thanksgiving meal in each sip. I had a bottle of this at a friend’s house and honestly I think it was too much of a spice and then a tart contrast to really enjoy but I applaud New Belgium for another interesting beer. If I could find it on draft somewhere I’d probably try it again.
Smuttynose - Pumpkin Ale
A newly distributed ale to Indiana, I had this on tap and in the bottle and unfortunately didn’t taste anything relating pumpkin or pumpkin spice. It did have a nice color and pumpkin aroma in the nose.
Blue Moon – Pumpkin Ale or Samuel Adams – Double Pumpkin
Both of these are not complex, simple lightly spiced pumpkin ales. Both from the bottle, both available mostly anywhere, if you like a touch of pumpkin spice, or are curious about pumpkin ales these are a good option to start with.
Local Indiana Beer–
#1 – Bier Pumpkin Ale –
Another spiced liquid pumpkin pie, only available draft and it is amazing. Thankfully as Bier grows it is available on draft many places. Anyone in Indianapolis, needs to try this beer.
People’s Brewing Company – Gourdon Pumpkin Ale
up from Lafayette, I had this beer back at UBC for the Pumpkin Tap takeover. It really is incomparable with Bier, both are great spiced, lightly smooth pumpkin beers.
Flat 12 – Flat Jack
I remembered when this was draft only at the brewery and it is now the bottled seasonal available many places. Heavy on the spice, I think the draft is much better than the bottle, because the bottle doesn’t do all the levels of flavor justice.
Cutter’s Brewing Company – Pumpkin Porter
This is my first pumpkin porter, I love Cutter’s Brewing Company but I was expecting a little more of the nutmeg or cinnamon and it was more of just the pumpkin itself in a lightly malted porter.
UBC Infinite Happiness Pumpkin Ale
This was a great flavored pumpkin ale, albeit slightly timid on the spice. Only available on draft at UBC.
It was quite a challenge tasting more than 2 dozen pumpkin beers on tap and a few in bottles but an enjoyable task. The first pumpkin spiced beer I ever had I made fun of and the bartender put whipped cream on the top! Somehow, many of us have grown accustomed to this rather American flair. It is something to look forward to and savor like Oktoberfest beers or Maifest! Here’s my list and comments.
Schlafly Pumpkin: (draft) After enough 12 oz. samples and 2 “taste offs” with other beers, even after chatting with one of the brewers, Schlafly pumpkin beer is my favorite. This offering provides full body, a complex flavor profile with spice, pumpkin itself providing a great malt along with cinnamon, nutmeg and clove. At 8% it delivers a pumpkin punch. My short survey of bar owners and bartenders, plus my friend that is a certified cicerone I find many that agree this is a great beer. This Schalfly beer also has the highest rating of any locally available pumpkin beer on Beer Advocate with over 1000 reviews!
Shipyard Smashed Pumpkin: (draft) This coppery orange beer also delivers a wallop with pumpkin and nutmeg. Maybe I like the use of light Munich malt and Hallertau hops along with Willamette or maybe I just like 9% but I do like this and, like those above, I had this more than once.
Shipyard Pumpkin Head: (draft) In comparison to the big brother mentioned above, this one is less flavorful. Having another sample just yesterday, my opinion increased a bit is has low spice level is light in alcohol and also seemed sweet. Both Beer Advocate and Rate Beer raters seem to agree. I only put it in this order for comparison to the Smashed!
Heavy Seas Bourbon Barrel Great' ER Pumpkin: (draft). I got a lot of vanilla before I realized this was the Bourbon Barrel expression of this beer. The bourbon barrel notes with cinnamon, ginger, allspice and clove along with brown sugar. A lot going on in this beer! And at 10%, well you can see I like big beers.
New Holland Ichabod: (draft and bottle) Notes of cinnamon and nutmeg combine with the pumpkin for a fairly good version. It is a bit lighter on the spice than many but was still enjoyable enough that when I saw a 6-pack at a grocery store after having it on draught I used it as one of my nightcaps at home.
Southern Tier Warlock: (draft) this imperial stout brewed with pumpkins as they say is another deep complex beer at 8.6% and reminds you of pumpkin pie and strong coffee!
Jack-o-Traveler Pumpkin Shandy: (draft) So I think it is cool that Boston Brewing, brewers of Sam Adams, funded a new brewery to brew (for now) shandy. I think it is cool that the co-founder of Magic Hat teamed up to run this experimental firm. I think it is great that they pack so much flavor in a 4.4% alcohol shandy with real pumpkin. A friend of mine who loves fruit beer also picked this as a favorite!
Kentucky Pumpkin Barrel Ale: (draft) Yet another big beer, at 10%, this one falls in line with other Alltech Kentucky beer labels being a bit too sweet for me. This is the first seasonal beer ever for them and the first year they’ve produced it and I applaud their effort. It has rich flavor.
Rogue Farms Pumpkin Patch Ale: (draft) the newest addition to Rogue beers using pumpkins grown on their hop farm and then immediately roasted for the mash. Spiced with …. Ginger, cloves, vanilla beans, cinnamon, cardamom, nutmeg this is another complex offering. I am not certain all of that flavor comes through but I love the “no chemicals or preservatives” and the “locally grown” nature of this.
Lakefront Pumpkin Lager: (draft): The only pumpkin lager (so they claim, and the only one I’ve seen) this provides a smoothness. They have a proprietary blend of spices from a local firm and they use real pumpkin.
Red Hook Out of Your Gourd Pumpkin Stout: (bottle) Read my comments on Cutter’s pumpkin porter below, because it was my opinion of both Warlock and Cutter’s that led me to buy this and have it at home. Complex with maple syrup along with cinnamon, nutmeg, and ginger, this made nice beer to sip on a chilly night at my house! It is in its second year and I hope they keep it around each season.
Buffalo Bill’s Original Pumpkin Ale: (bottle) I like the spice in this beer and, heck, if it really was the first (the Hayward , CA, brewery opened back in 1983) hats off to them for starting a trend. A good one to have at home!
Brooklyn Post Road Pumpkin: (draft) so this is really pumpkin beer, NOT spiced beer and is a tribute to the beers brewed by the American colonists. Okay…. Have you scooped out some pumpkin and eaten it? Bland. Post Road Pumpkin reflects that. Brooklyn brews quality beer and this is good beer. Just don’t expect anything like pumpkin pie.
Fat Head Spooky Tooth Imperial Pumpkin: (draft) A big beer at 9% and richly spiced with cinnamon, ginger, nutmeg, allspice, mace, and brown sugar along with pumpkin. This one does well on RateBeer and BeerAdvocate and I enjoyed it.
New Belgium Pumpkick: (draft) I usually love beer from New Belgium as I love their employee owned, wind-powered, bicycle loving brewery. I like the fact that they tried to out-do others with cranberries and lemongrass plus cinnamon and nutmeg and… pumpkin juice. I rarely write this…. But I just do not like this very well. I kind of enjoyed one on tap in Columbus, IN, but when I had one yesterday I just was not excited.
Smuttynose Pumpkin Ale: (draft) I agree with the brewery statement, “it’s not an obvious pumpkin beer…” spicy, a bit hoppy, a decent beer. I’ve seen it described as a pumpkin saison.
Blue Moon Pumpkin Ale: (bottle) This has a very nice spice level. Yes, this is a big corporate brewer but I am always reminded that Keith Villa, Head Brewmaster, is a Belgian who learned to brew in Belgium. I definitely get the cinnamon, nutmeg, and cloves in this beer and it costs about $1 per bottle in a 12-pack.
And now the LOCAL beers:
Bier Brewery Pumpkin Ale: (draft) This is also my first choice and the secret is the way they spice the beers. This is delicious if you are looking for pumpkin pie in beer! I’ve been told by my cicerone friend that they have a bourbon barrel aged pumpkin porter that is outstanding and to be tapped just before Thanksgiving at the Brewery.
Cutter’s Pumpkin Porter: (draft) the first time I had this on tap I was ready to name it the best local – and maybe it is. I had some from a different keg at a different location that did not deliver quite as much spice as my first. Still, a very nice base porter with richness of pumpkin spice. Actually, from a beer judge standpoint this is exactly what we look for in base beer + fruit.
Zwanzigz Pumpkin Ale: (draft) Columbus, Indiana’s wonderful pizzeria and great brewery produced a very solid pumpkin ale this year. If I could taste the two mentioned above in a side-by-side tasting I am not sure which would win. But the good news is that it does not matter. If you are closer to Columbus than the north side of Indianapolis this may be your best choice for a very good seasonal beer.
RAM Indianapolis Pie’d Piper Pumpkin Ale: (draft) Award winning RAM brewers Andrew and Chris held a great party for the unveiling of this very nice pumpkin beer. This one has very tasty spice levels on a nice base beer.
Rock Bottom (Downtown Indy) Pumpkin: (draft) canned pumpkin with clove, cinnamon, and ginger added to this beer as a very solid local offering from one of Indianapolis most seasoned brewers. Jerry’s tapping received a lot of excitement as people got to try this beer and give it a thumbs up.
Flat12 Flat Jack Pumpkin: (draft) this beer confused me a bit, but I always remember that Head Brewer Rob likes beers a bit different – I would write “off-centered” but that phrase is taken by a bigger brewery. They claim “Indian(a) spices” and I don’t know if there is a spice that is throwing me off. It is good beer. And it is different than others.
Learn to Homebrew Day – November 2nd
| Brewing: 2 Hours |
| If “2 hours” is some type of code for all day; then yes, brewing takes about “2 hours”. |
| Fermentation: 2 Weeks |
| Reasonably accurate for most beers. |
| Bottle Your Beer: 1 Hour |
| No. Just No. |
Here are some state events this Saturday where you can meet nice people who will help get you started:
| Avon |
| Great Fermentations |
| 7900 US 36 |
| Beginning Brewing Class (signup required) and informal brewing demonstrations throughout the day |
| Elkhart |
| Quality Wine & Ale Supply (with homebrew club M.E.G.A.) |
| 108 S Elkhart Ave. |
| Contact Name: Krissy (RSVP to krissy@homebrewit.com) |
| 10am-4:30pm |
| Evansville |
| Liquor Locker (with Ohio Valley Homebrewers Association) |
| 4001 E. Morgan Ave |
| Free brewing demonstrations start at 9:30am |
| Indianapolis |
| Great Fermentations |
| 5127 E 65th St |
| Beginning Brewing Class (signup required) and informal brewing demonstrations throughout the day |
| Indianapolis |
| Tuxedo Park Brewers Supply |
| 1139 Shelby Street |
| Free brewing demonstration starting at 11am |
| Valparaiso |
| Valpo Brew’s Brew Out |
| 307 E Lincolnway Blvd. |
| Contact Name: John Filewich (RSVP to info@valpobrew.com) |
| Zionsville |
| Ron Smith’s (with FBI homebrew club) |
| 3793 Castle Rock Dr. |
| 10am-5pm |
Beer Review: Fountain Square Backyard Porter
OK, so you’re probably expecting to read another Pumpkin beer review this time of year. But unlike some of my colleagues, Pumpkin beers fall firmly in the “little goes a long way” category for my taste; so I’m probably not the person to advise you on where to turn for your pumpkin pie fix. So what to review, what to review…..
Searching for the next beer to review, I discovered a single Fountain Square Backyard Porter tucked away in a side shelf on the refrigerator door. I didn’t recall being blown away by this beer initially, but figured it was a good time to revisit one of my favorite craft styles. Backyard Porter leans toward the characteristics of an English-style Brown Porter, rather than the darker, hoppier, stronger Robust Porter that became synonymous with the American craft beer revolution. But make no mistake, Brown Porters are very flavorful beers in their own right; favoring smooth notes of caramel, chocolate, and coffee over the stronger roasted malt and hop flavors of their American counterparts. I tend to gravitate toward the American styles in most situations like this, but Brown Porter is an exception to that rule and we actually have some excellent local examples of Brown Porter (Oaken Barrel Snake Pit and Iechyd Da Bit Pit Porter come to mind). It’s also one of my favorite styles to homebrew, and is very versatile for experimentation with spices and fruit.
Here is the description from Fountain Square: Our Porter is brewed in the traditional English style. It has a deep brown colour and a creamy tan head. The mouth feel is highlighted with soft notes of chocolate and slight undertones of roasted coffee. Hop bitterness is nicely balanced with the malt and hop aroma very low, typical of the English style. ABV: 5.0% IBU: 18
After pouring the Backyard Porter into a glass, you are greeted with a fairly pleasant but straightforward aroma of bitter chocolate with hints of dried fruit. While a low hop aroma would be expected, the complete absence of any aroma was the first clue I had allowed this beer to age a bit. But the flavor revealed significantly greater complexity with prominent caramel, chocolate, and coffee blended together nicely with some floral hop character still evident in this bottle. While these flavors can be a bit sharp in young beers, they had softened and matured wonderfully in this bottle. There is also a slight note of burnt sugar and bitterness from the malt. While these notes are more prominent in Robust Porters from increased utilization of black malts, there is still a little bit coming through and it distracts from the overall profile of this beer. The finish is slightly sweet, with very little hop bitterness, and a noticeable acidic quality. While the acidity isn’t necessarily expected here, it actually paired pretty well with the low bitterness to give a nice balance to the sweet malt.
Although they are not the monster Barleywines and big Stouts that people typically age for long periods, I’ve found the characteristics of Brown Porter will hold up well over a limited (4-6 months) aging period. Fountain Square Backyard Porter is a good example. This beer probably would have merited a “Worth a Try” rating when fresh, but a bit of age really improved the flavors. If I were looking for something to consume this weekend, the Snake Pit or Big Pit Porter examples would probably be better options. But with a little patience, this beer was very enjoyable and moves up a spot on the scale.
The Verdict [Avoid/Worth a Try/Recommended/Highly Recommended]: Recommended
Cheers, Nathan
Great American Beer Festival Winners
Along with one heck of a big party, the Great American Beer Festival also boasts the largest commercial beer competition in the world. With another record level of participation in 2013, a few Indiana breweries can boast some impressive wins:
| Medal | Brewery | Brand | Category |
| Gold (out of 117 entries) | Sun King Brewing (Indianapolis) | Afternoon Delight | Wood and Barrel-Aged Strong Beer |
| Gold (out of 89 entries) | Three Floyds (Munster) | Blot Out the Sun | Wood and Barrel-Aged Strong Stout |
| Silver (out of 91 entries) | Ram Restaurant and Brewery (Indianapolis) | Anaheim IPA | Field Beer or Pumpkin Beer |
| Silver (out of 149 entries) | Three Floyds (Munster) | Permanent Funeral | Imperial IPA |
In addition, here is a list of winning beers from out-of-state breweries that distribute to our market. Forgive me if I skip Natural Ice and Old Style:
| Medal | Brewery | Brand | Category |
| Gold | Boulevard Brewing (Missouri) | Love Child No. 3 | Wood and Barrel-Aged Sour Beer |
| Gold | Fat Heads (Ohio) | Hop JuJu | Imperial IPA |
| Gold | Great Divide (Colorado) | Chocolate Oak Aged Yeti | Chocolate Beer |
| Gold | Jacob Leinenkugel (Wisconsin) | Canoe Paddler | German-Style Kolsch |
| Gold | Left Hand (Colorado) | Fade to Black Vol. 1 | Foreign-Style Stout |
| Gold | Left Hand (Colorado) | Milk Stout | Sweet Stout or Cream Stout |
| Gold | Left Hand (Colorado) | Sawtooth Ale | Ordinary or Special Bitter |
| Gold | New Holland (Michigan) | Pilgrim’s Dole | Old Ale or Strong Ale |
| Gold | Sam Adams Cincinnati (Ohio) | Double Bock | German-Style Doppelbock or Eisbock |
| Silver | Fat Heads (Ohio) | Black Knight | German-Style Schwarzbier |
| Silver | Fat Heads (Ohio) | Trail Head | Fresh Hop Ale |
| Silver | Hoppin’ Frog (Ohio) | Barrel Aged BORIS The Crusher | Wood and Barrel-Aged Strong Stout |
| Silver | Jacob Leinenkugel (Wisconsin) | Leinenkugel’s Creamy Dark | American-Style Dark Lager |
| Silver | Mad River Brewing (California) | Steelhead Extra Pale Ale | Golden or Blonde Ale |
| Silver | New Holland (Michigan) | Dragon’s Milk Reserve – Smaug’s Breath | Experimental Beer |
| Silver | Sierra Nevada (California) | Barrel-Aged Narwhal | Wood and Barrel-Aged Strong Stout |
| Silver | Two Brothers (Illinois) | Ebel’s Weiss | South German-Style Hefeweizen |
| Bronze | Bell’s Brewery (Michigan) | Sparkleberry Ale | Fruit Beer |
| Bronze | Boulevard Brewing (Missouri) | ZON | Belgian-Style Witbier |
| Bronze | Brewery Ommegang (New York) | Three Philosophers | Belgian-Style Abbey Ale |
| Bronze | Brooklyn Brewery (New York) | Brooklyner Weisse | South German-Style Hefeweizen |
| Bronze | Flying Dog (Maryland) | Dogtoberfest | German-Style Marzen |
| Bronze | Moylan’s Brewing (California) | Dragoon’s Dry Irish Stout | Classic Irish-Style Dry Stout |
Note that some of these beers were probably subject to a very limited release, while others are routinely found around the state. Happy hunting!
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