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IRISH
TWINS
PMHW
SERIOUS BEER
PUMP IT!
BEER
OF THE MONTH
WHICH
ONE
DO YOU
LIKE?
Drink s Laugh s Learn s Cougars
lG
Moylans Dragoons
Dry Irish Stout
And Where To
Buy Them
www. thebeermag. com
MAR/APR 2009 / ISSUE 9
GLORIOUS
BEER REVIEWS
ff ggg
THE INGREDIENTS
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TmE MEGLLAME
6 Cheers
Beer GPS
8 Buzz
Buy a belly
12 Calendar
Happening soon
14 Beer Mail
Chime in
18 Ask Beer
Why do bird appear?
20 Heres to You
You and your beer
22 Beer Kitchen
Carrot soup
26 Beer Anatomy
Belgian Witbier
44 Beer 101
Ruin your beer
49 The Brewery
Comics and beer
54 Home brew
Fruit brewing

79 Taste Tests
Latest tastings
90 Be Better At:
Foosball
98 Tapped Out
Beer aging
50 Cool Places
Bubies, yes Boobies
60 The Basics
Water
94 Beer of the Month
Moylans Dragoon
96 Tap Art
Handle this
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MARCH/APRIL 2009 ISSUE 9
E4
Irish Dry Stout
Brawl
Guinness takes on
Beamish
PEATLMEE
EE
Cask Ales
Firkin cask ales
Editorial
Executive Editor: Derek Buono
Editor-At-Large: Brad Ruppert
Contributing Writers
Rob Sterkel, Jay R. Brooks,
Geoff Cozine, Matt Simpson,
Seth Martin, Rich Durkin,
Todd McElwee, Jacob McKean,
David Macneal, Jennifer Litz, Don
Osborn, Ted McCartan
Art & Photography
Art Director: Joanna Buono
Senior Graphic Artist: Dave Palacios
Graphic Artist: Mike McMahon
Graphic Artist: Angela McCorison
Senior Staff Photographer: Carl Hyndman
Photographer: Jason Boulanger
Production/Advertising
Production Director: Bob Mackey
Circulation Manager: Tom Ferruggia
Circulation Assistant: Sonya Velez
Advertising Account Exec: Zary Lahouti
Advertising Account Exec: Brian Roberts
A Think Omnimedia
Publication
Publisher: Mike Velez
Subscriptions &
Change of Address
Phone: 1.866.456.0410
Phone (International): 1.818.487.2045
Back Issues, Beer
Gear, Sales Info
Phone: 1.888.200.8299
Our Complete Web Site Coming Soon:
www.thebeermag.com
Carry Beer in Your
Store or Brew Pub
Phone: 1.800.381.1288

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Available upon request. Contact:
Advertising Department:
Beer Magazine
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ph: 909.517.3366 ex 221
fax: 909.517.1601
National/International
Newsstand Distribution
The Curtis Circulation Company
DRINK RESPONSIBLY!
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Beer Magazine (ISSN 1941-1804) is a
publication of Think Omnimedia LLC,
13401 Yorba Avenue, Chino, CA 91710;
Phone: 909.517.3366; Fax: 909.517.1601;
E-mail: derekb@thebeermag.com. Subscription
rates are $19.99 for 6 issues (one year), $39.99
per year for foreign airmail, $29.99 for Canada
and Mexico. All rights reserved. The entire
contents are copyright 2009 Think Omnimedia
LLC, and may not be reproduced in any manner
in whole or in part without written permission
from the publisher. The views and opinions of the
writers and advertisers are their own and do not
necessarily reflect those of Think Omnimedia LLC,
the publisher, or the editorial staff. The publisher
assumes no responsibilities for advertising claims,
errors, and omissions. Beer Magazine is put
together in Southern California.
We occasionally use material that we believe has
been placed in the public domain. Sometimes it is
not possible to identify and contact the copyright
holder. If you claim ownership of something we
have published, we will be pleased to make the
correct acknowledgement.
100% recyclable. Save the planet.
Drink Beer Frequently. Read Beer.
Printed in the U.S.A
On the Cover. Tanya and Vannessa our
favorite Irish Twins I photo by Marc Piron
VG
Beer Mixing
50/50 is always good
Behind the Brew
Shiner!
GE
Buy a girl a beer
Pay for it and pray
GG
www.marcpiron.com
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CHEERS
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MIKE VELEZ
FARTHEST PLACE FROM HOME IVE HAD A BEER:
Finland, helps the reindeer go down smooth.
PLACE ID LIKE TO HAVE A BEER: Beach in Kaui
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: All of the beers that advertise in Beer
magazine ;)
PUBLISHER
DEREK BUONO
FARTHEST PLACE FROM HOME IVE HAD A BEER: Well
since you just read about Japan Id have to say Sweden.
Sunset at 11pm is a crazy thing.
PLACE ID LIKE TO HAVE A BEER: The White House. Like
the good old days of drinking gambling and women ran
the countrywait was that Clinton?
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: A different one than they normally drink,
and drink the entire pint before you say you like it or not.
EXECUTIVE EDITOR
MIKE MCMAHON
FARTHEST PLACE FROM HOME IVE HAD A BEER: Japan
in a small village outside of Tokoyo.
PLACE ID LIKE TO HAVE A BEER: Somewhere tropical.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: Saranac Black Forest.
BEER DRINKING ARTIST
DAVE PALACIOS
FARTHEST PLACE FROM HOME IVE HAD A BEER:
Hawaii, on Maui to be exact. ALOHA!
PLACE ID LIKE TO HAVE A BEER: Europe would be
nice. I hear they have good beer there.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: Thats a tough one, Im still searching for
that perfect beer.
SENIOR GRAPHIC ARTIST
CARL HYNDMAN
FARTHEST PLACE FROM HOME IVE HAD A BEER:
A miners bar on a far away island in southern
Indonesia on a surf trip.
PLACE ID LIKE TO HAVE A BEER: On the Moon.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: The one Im drinking right now of
course!
SENIOR STAFF PHOTOGRAPHER
BRAD RUPPERT
FARTHEST PLACE FROM HOME IVE HAD A BEER:
Sand Storm Golden Ale, Bali Indonesia
PLACE ID LIKE TO HAVE A BEER: On the set of Beer
Magazines photo shoot
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: Bamberg Rauchbier (its like eating
a bonre)
CONTRIBUTING EDITOR
DON OSBORN
FARTHEST PLACE FROM HOME IVE HAD A BEER: Rab
Island, Croatia. The bland lager was nothing to write
home about, the island however...
PLACE ID LIKE TO HAVE A BEER: Cantillon brewery,
Belgium. A living, functional beer museum making one
of the worlds most unique beers.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: Your own! There is nothing like the rst
glass of homebrew that you made.
CONTRIBUTING EDITOR
JAY BROOKS
FARTHEST PLACE FROM HOME IVE HAD A BEER: A
cave in New Zealand
PLACE ID LIKE TO HAVE A BEER: On every continent,
including Antarctica.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: Pliny the Younger, from Russian River
Brewing
CONTRIBUTING EDITOR
GEOFF COZINE
FARTHEST PLACE FROM HOME IVE HAD A BEER:
Milwaukee, Wisconsin. Cool place, but I really need
to travel more.
PLACE ID LIKE TO HAVE A BEER: My daughters
college graduation.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: I think everybody in the world should
try... Kstritzer Schwarzbier on draft. MMMmmmmm.
CONTRIBUTING EDITOR
JOANNA BUONO
FARTHEST PLACE FROM HOME IVE HAD A BEER:
Ireland.
PLACE ID LIKE TO HAVE A BEER: Prague, cus I didnt
like beer when I was there...only problem now, I dont
think I like Czech beer.
THE ONE BEER I THINK EVERBODY IN THE WORLD
SHOULD TRY: Guinness, duh!
ART DIRECTOR
THE MAWTE
GMEE CMECTCWE
E
ven before I started a magazine about it, beer
has helped me through the years. I was out to
dinner talking with some friends about traveling
and I remembered my rst trip out of the
country. Im pretty lucky to have traveled to
several other countries for work, but looking back on my
rst experience is still pretty funny.
About eight years ago or so, I traveled to Japan. Not only was it my rst time out of
the country, but it was my rst time traveling to a place where the people didnt speak
English.
1
The day before my ight was to leave I noticed I hadnt received any information
from my travel agent, and came to nd out that the person had died a few days prior to my
trip. I felt pretty bad,
2
but I was also left scrambling to nd out if the agent had made the
reservations for a hotel. I frantically called Japan at 4am and found that they didnt really
speak English very well and couldnt verify my reservations.
3
I was able to nd a room for
three of the 13 days I was going to be there. With the hope that the Japanese guys were
too small to throw me out the door, I got on my 13-hour ight and went to work.
When I arrived in Tokyo everything seemed ne. I had my directions from the venue and
decided to take a train instead of a bus, thinking a train would be nicer. After getting
some directions at the ticket booth I hopped on my 25-minute train ride north. After about
an hour I began to worry, and after about an hour and 45 minutes I pretty much knew
I was screwed. I got off the train and found myself somewhereto this day I still dont
know where I was. I spotted a taxi but the driver basically just said NO. I found myself
in a four-storey train station in 95-degree, near 100% humidity with no trace of anyone
who spoke the English language and no idea where I was to go. I wandered
a bit trying to read things but all I saw were symbols that looked like
sea monkeys and maybe some stick gures having sex.
4
Being an
intelligent person, I tried to think of what I should do, and really
the only thing I could come up with was maybe if a giant white
guy was crying in the street somebody would help. Between
that thought and probably what was an obvious look of
fear in my face, two new friends came to my rescue.
They spoke no English, and all they were doing was
drinking two cans of beer on the side of the road.
We basically grunted and pointed to things and
gured out that I was stupid and lost. They
spotted a round eye and grabbed him for
me and eventually I got on the right train and
ended up in the right place. I never knew
those two guys names, or found out what
beer they were drinking, but I did have
a silent toast to them later that week
while drinking a beer that came out of
a vending machine in the hotel lobby.
Beer is a wonderful thing that even brings
different cultures and languages together.
5
1. It gives me an appreciation for all those who dont speak English
who come here and see no words or letters they recognize. Try
driving on the other side of the road in a backwards car while gur-
ing out a navigation system thats only in Japanesenot easy.
2. To be perfectly honest I didnt feel that bad; I was more upset that
the agency never called to tell me or help me.
3.To be fair I didnt know any Japanese except Godzilla and Mr.
Roboto, both of whom I met while I was there.
4. I was even too ustered to see where stick gure sex took me.
5. Beer is sold in vending machines and youre allowed to drink
in public.
Godspeed,
Derek Buono
Executive Editor
derekb@thebeermag.com
CROSSES CULTURESG
EEEM
THE BUZZ
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words: Geoff Cozine
F
or years, hippies have fought to legalize pot by weaving hemp ropes, in spite of us
all knowing why they want their cannabis decriminalized. Right behind them, the
wine snobs have used the secondary effects of their fancied grape
juice to argue its superiority over beer. After all, who cares
that wine has alcohol in it when its so healthy? Well,
due to the efforts of two stalwart pioneers, we may soon be on a
level playing eld with those holier-than-thou oenophiles.
First, theres the Rice University students calling themselves
the BiOWLogists. To enter the International Genetically Engineered
Machine (iGEM) competition, theyre concocting a unique one-two
punch of yeasts capable of producing beer with resveratrol in it.
(Resveratrol is the compound in wine that has been found to have
anti-inammatory, anti-cancer, and cardiovascular benets.) And,
if that wasnt enough, the Brewing Technology group at the Technical
University of Munich has gured out how to generate a beer with 60 times more xanthohumol than your run-
of-the-mill pint. (Xanthohumol, an enzyme inhibitor in hops, has been shown by researchers at Oregon State
to lower cholesterol and to ght colon, ovarian, and prostate cancers!)
We cant wait to buy cancer-ghting beer, and it sounds like that day may not be very far off. Then we
beer drinkers can beat the winers at their own game instead of having to rely on our brews greater
versatility, better taste, and lower cost to feel superior.
EEEM: GOOD FOR THE MIND,
THE SOUL, AND NOW THE BODY!
A
BIGHEAD
MEANS A
SMALL WAIST
In the wake of the recent
tidal wave of low-carb beers, it takes
something truly special to attract our
attention. Brennan Fielding and his team at
Queenslands Burleigh Brewing managed
to do just that. The makers of Duke craft
beers have created a full-avored 4.2%
lagerdubbed BIGHEADthat clocks in at
a mere 88 calories and has absolutely zero
carbs. Amazingly, they accomplished this
feat using common brewing techniques and
only the big four of beer making (water,
malted barley, hops, and yeast). Burleigh is
understandably tight lipped about exactly
what their methods are, but whats really
important is that, while many have gotten
close, they were the rst to reach the zero
mark in Australia, and probably in the
world. Unfortunately for us, 100% natural
BIGHEAD is only available Down Under right
now, but these ground-breaking Aussies did
mention that theres been a lot of interest
in the U.S. for their beer, so well keep our
ngers crossed!
www.burleighbrewing.com.au
W
e already knew
the employees
of New
Belgium were lucky.
How else would
you describe being
able to brew Fat Tire

Amber Ale and Mothership Wit

Organic Wheat Beer for a living? (Its a scant
few steps below being a Beer Magazine
Editor!) After seeing that they were named
one of the countrys Top Small Workplaces by
the Wall Street Journal, though, we realized
there was more to this story than we thought.
So, we got a hold of NBB and asked about
the perks that helped rank them among the
WSJs prestigious gang of fteen. We were
expecting them to rattle off a couple; they
sent fty. As in 5-0. As in an on-site rock-
climbing wall, yoga, and babysitting; a
free case of beer each week; a free cruiser
bicycle for a single year of service; a free trip
to Belgium after ve; employee ownership....
And, that doesnt even scratch the surface
of the staff appreciation and environmental
initiatives theyre famous for. Congrats from
us to the New Belgium crew in Fort Collins,
CO, for the well-deserved honor.
www.newbelgium.com
ANOTHER REASON
TO BE JEALOUS OF
NEW BELGIUM
BREWING
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The days of having to chug or chuck your refreshments before entering a concert, ballgame, or movie are over! Strap on the
Beerbelly, ll it with 80 ounces of your preferred beverage, then throw on your shirt. Security will think youre just some out-of-shape guy, or some pregnant
woman, or hell, some pregnant guy if theyre a tad slow and watch too much TV. See, this ingenious invention begins with a simple neoprene sling, which
keeps your beer cold and feels like skin when you get felt up by the rent-a-cop at the gate. The soft canteen it cradles has a wide mouth on the end of a short
straw for inconspicuous, yet high-volume, sipping. And, since its strong enough to drive over (although we wouldnt), itll stand up to any post TD celebrations
that may break out. If youre under 6-8 with a waist thinner than 40, the Beerbelly is your ticket to beery bliss without stadium prices!
www.thebeerbelly.com
A FLEETING GLIMPSE OF ROYALTY
IN PORTSMOUTH, NH
I
n February, a chosen few will have the opportunity to bask in the glory of beer greatness.
Portsmouth Brewerys Kate the Great, a 9.5% super brew that starts at 26 Plato and
60 IBUs, is a big, malty, roasty, chewy, fruity, gnarly black ale. Rich and viscous, says
Portsmouths Head Brewer Tod Mott. But dont bother making the trip to your corner
store. Unless youre willing to cough up $110 on eBay or hire a proxy on Craigs List to
go pick it up for you, the only way youre getting your mitts on this gem is by greeting her in
person at the brewery.
If you do decide to seek out her royal hopness, show up early. Kate graces us with her
presence once a year, and to further complicate things, only 900 bottles will be released
in 2009 (with an equal amount kegged for draft sales). Last June, bottles of this Russian
imperial stoutcritically acclaimed as one of the worlds bestsold out in four hours, and
the kegs lasted a measly seventy-two. Thats at a max limit of two bottles per person (four if
you join the Imperial Stout Club beforehand) and a retail price of $15 a piece!
Intrigued? Kate makes her entrance on Monday, February 9, 2009, at 1:14P.M. You heard
us. In what may be an attempt to lter out the stoutest of stout lovers, this years release
wont be in the balmy summer sun, so bundle up. Oh, and as if rationing two bottles until
the weekend isnt a challenge, Tod recommends cellaring Kate for at least another year to
maximize her magnicence.
www.portsmouthbrewery.com
LET EM KNOW
WHOSE BALLS
THEYRE HOLDING!
Looking for a way to
commemorate a bar tour, bachelor
party, wedding, or briss? Plant your smooth
white balls smack dab into your guests
hands with a smile! These high-quality,
40mm DoubleFish ping pong balls
are seamless, meet international sizing
standards, and arrive emblazoned with any
piece of full-color artwork you desire. A
business logo turns your balls into promos
that customers will love to take home, and
printing your fraternity letters on your balls
may make them popular with the ladies.
Have your name branded on your balls to
discourage people from trying to steal them,
or add your eager face for extra satisfaction
when your ball hits your opponents lips as
they drink what you sink. Jokes about your
balls aside, ordering is a snap. Pop on to the
Adams Balls website, upload your image,
and pay. The instant online proof is free,
the setup is free, and the more you buy, the
cheaper your balls are. Theyll even ship and
handle your balls at no cost to you! In eight
days or less, you could be proudly whipping
your balls out in public for all to enjoy.
www.adamsballs.com
Brennen, the
General Manager,
hands out calendar
pages to serve
as placeholders.
Even six hours
before the June
08 batch was
released, the line
already stretched
down the block!
WHO SAYS
YOU CANT
TAKE IT
WITH YOU?
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:
THE BUZZ
O
ne of the great things about beer is that you can
always rely on something new appearing on
the shelves. Most breweries in this country offer
seasonals to mix it up a bit, use ingredients only
available during certain times of the year, or
pay homage to holidays. Thats why those April showers bring a
lot more than May owers. Expect to begin seeing thirst quenchers
for your summertime pool parties, cookouts, and yard work, even
if it is too cold to enjoy them yet. Descriptions like refreshing,
crisp, and light abound in the years premiere batch of
golden, often lower calorie lagers and wheat beers, as do avors
like lemon, coriander, and honey with the occasional hoppy bite.
9
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WEAM NCL1
REFRIGERATORS
Keep in mind this is only a partial list. If you dont see
your favorites here, contact your local watering hole or
store. Better yet, throw an e-mail to the brewery!
s!NCHOR3UMMER"EER
s!PPALACHIAN0EREGRINE0ILSNER
s!VERY3AMAELS!LE
s!VERY+ARMA"ELGIAN!LE
s!VERY4WELVE"ELGIAN3AISON
s"AYERN-AIBOCK
s"IG3KY3UMMER(ONEY
s"OULEVARD-AIBOCK
s"OULEVARD:/."ELGIAN7ITBIER
s"RECKENRIDGE3UMMER"RIGHT
s'EARYS3UMMER!LE
s$ESCHUTES#INDER#ONE2ED
s$OGlSH(EAD"LACK"LUE
s'OOSE)SLAND3UMMERTIME
s'REAT,AKES-OONDOG%3"
s(ARPOON3UMMER"EER
s,EINENKUGELS3UMMER3HANDY
s3HIPYARD3UMMER!LE
s3IERRA.EVADA3UMMERFEST
s3IERRA.EVADA3OUTHERN
(EMISPHERE(ARVEST&RESH(OP!LE
s3TONE)MPERIAL2USSIAN3TOUT
s4REGS3UNSHINE0ILS

s!BITA2ED!LE
s!PPALACHIAN#ELTIC+NOT)RISH2ED
s!VERY4HE-AHARAJA)MPERIAL)0!
s"ELLS/BERON!LE
s#APITAL"LONDE$OPPELBOCK
s$OGlSH(EAD!PRIHOP
s%RIE'OLDEN&LEECE-AIBOCK
s*OLLY0UMPKIN"IREDE-ARS
s+ONA7AILUA7HEAT!LE
s,ONG4RAIL"ELGIAN7HITE
s.EW"ELGIUM-IGHTY!RROW
s3EBAGO(EFEWEIZEN
s3MUTTYNOSE(ANAMI!LE
s3TOUDTS"LONDE$OUBLE-AI"OCK
s6ICTORY3T"OISTEROUS-AIBOCK
BULLS, BEARS,
AND BEER CANS
A
t rst glance, this months Beer Magazine stock ticker
might have you lobbying Congress for a bailout of our
own, especially when you see that heavyweight Boston
Beer Co. fell a whopping 30% in one issue. But thanks to powerful
gains by Molson Coors and a few others, its not as bad as it
could have been. In fact, our potable portfolio only lost around 5%
of its value, which is still 1.5% better than the Dow Jones. We also
lost a pair of stocks (Anheuser-Busch and Pyramid) to nalized
mergers, but we lled things out by bringing the beer industrys
leading bottle manufacturer, Owens-Illinois, into the fold. In the
end, if youre taking advice from us, youve got bigger problems
than your nancial holdings, but you could be doing much worse.
SYMBOL COMPANY
PRICE
(Last Issue)
PRICE
(Dec. 12) CHANGE
ABV AmBev $46.01 $45.69 -$0.32
CCU Compania Cervecerias
Unidas, S.A.
$28.39 $24.25 -$4.14
FMX Fomento Econmico
Mexicano, S.A.B. de C.V.
$28.46 $29.43 -$0.97
HOOK Craft Brewers Alliance, Inc. $3.15 $1.25 -$1.90
MENB.OB Mendocino Brewing Co., Inc. $0.35 $0.21 -$0.14
OI Owens-Illinois, Inc. N/A $22.14 N/A
SAM Boston Beer Co., Inc. $41.02 $28.62 -$12.40
STZ Constellation Brands, Inc. $14.29 $14.53 +$0.24
TAP Molson Coors Brewing Co. $38.51 $45.58 +$7.07
Who wants to be thirsty,
parched, or dry mouthed when
you could be underhopped?
According to the publishers
of Germanys Langenscheidt
dictionaries, unterhopft,
slang for in need of a beer,
took third place as the
Youth Word of the Year in
2008. What a perfect way to
avoid confusion (and unwanted
glasses of lemonade) when
only a frosty brew will do on
a hot day. If youre curious,
bildschirmbraeune (screen
tanwhat happens to your
skin after you sit in front of
a computer for too long) took
second, and gammeleischparty
(spoiled meat partya
gathering of people above the
age of 30) was the winner.
W
hen Thirsty
W
ont Cut It
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:
THE BUZZ
wercH GOOO CeleHHer
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
24 25 26 28
2 3 5 6
11 12 13
17 21
25 26 27 28 29
1
14
23
Multiple
Personality Day
Panic Day
Freedom of
Information Day
St. Patricks Day
Goddess of Fertility
Day
Poultry Day
Dereks Birthday
Geoffs Birthday
Elle Macphersons
Birthday
Carrie Underwoods
Birthday
Thora Birchs
Birthday
Girl Scouts Day The Ides of March
Mar. 14
Nightclub & Bar
Convention and Trade
Show
Las Vegas, NV
www.ncbshow.com
Nightclub & Bar Convention and Trade Show
Las Vegas, NV
www.ncbshow.com
19
27
22
7
9
8
18 20
10
4
16
31
24
Harpoon St. Patricks
Festival
Boston, MA
harpoonbrewery.com
Mar. 615
Philly Beer Week 2009
Philadelphia, PA
www.phillybeerweek.org
Philly Beer Week 2009
Philadelphia, PA
www.phillybeerweek.org
BeerAdvocate St.
Patricks Day Beer Crawl
Cambridge, MA
www.beeradvocate.com
Mar. 2528
New England Real Ale Exhibition (NERAX)
Somerville, MA
www.nerax.org
Mar. 2022
Atlantic City Beer Festival
Atlantic City Convention Center
www.acbeerfest.com
Craft Beer School: Brew
& Stew
Pittsburgh, PA
www.pgharts.org
30
23
Philly Craft Beer
Festival
Philadelphia, PA
phillycraftbeerfest.com
Friday the
Firkinteenth 19
Philadelphia, PA
www.greylodge.com
Kona Brewers Festival
Kailua-Kona, HI
konabrewersfestival.com
Hard Liver Barleywine Fest
Seattle, WA
www.hardliver.com
Mar. 28
Myrtle Beach Beer Fest
Myrtle Beach, SC
festivalpromotionsmyrtlebeach.com
Mar. 1314
Burton Spring Beer Festival
Burton-On-Trent, Staffordshire, UK
www.burtoncamra.org.uk
Best Florida Beer Cham-
pionship Brewers Ball
Tampa, FL
www.bestoridabeer.org
Mar. 78
Zythos Bier Festival
Sint-Niklaas, Belgium
www.zbf.be
15
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Aprll GOOO CeleHHer
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
31 1 2 3 4
6 7 9 10 11 12
13 14 15 16 17
21 22 23 24 25
27 28 29 1 30 2
3
5
19 18
30
April Fools Day
Jackie Chans
Birthday
Draw a Picture of a
Bird Day
Rachel Stevens
Birthday
Easter Sunday
Thomas Jeffersons
Birthday
Carmen Electras
Birthday
National Prime
Rib Day
Jessica Albas
Birthday
National Shrimp
Scampi Day
Kirsten Dunsts
Birthday
Earth Day Take Your Daughter
to Work Day
Arbor Day Secretarys Day
Income Taxes Due National Stress
Awareness Day
Jennifer Garners
Birthday
Maria Sharapovas
Birthday
Reconciliation Day Amanda Byness
Birthday
26
8
20
Gitchee Gumee Brewfest
Superior, WI
www.ggbrewfest.com
Apr. 613
National Cask Ale Week
Across the UK
www.camra.org.uk
Apr. 613
National Cask Ale Wk
Across the UK
www.camra.org.uk
Leavenworth Ale-Fest
Leavenworth, WA
leavenworthalefest.com
San Francisco
International Beer
Festival
San Francisco, CA
www.sfbeerfest.com
Classic City Brew Fest
Athens, GA
classiccitybrew.com
Apr. 1011
Spring Beer & Wine Fest
Portland, OR
www.springbeerfest.com
Craft Beer School:
Tregs Brewing Co.
Pittsburgh, PA
www.pgharts.org
Between the Bluffs
Beer, Wine, and Cheese
Festival
La Crosse, WI
explorelacrosse.com
EEEM W AEA
While I sort of agree with Bill in Korea about lack of good beer
in the PX/BX, we have gotten some nice German beer on
occasion at Osan AB. You can nd Duvel, Hoegaarden, Asahi
Black, Asahi All Malt, and a few other beers not available in
my neck of the woods when Im back in the States.
While not a huge fan of Korean beer, I have to defend it a bit.
True, Cass and OB (both brewed by Oriental Brewery) are
not shining examples of quality brewing. Like the Budweiser
they also brew, its beer for the masses. But Hite, I think, is
quite good considering the intended lager market (Korea).
And Hite makes a surprisingly good Stout. Who knew? I will
actually miss Hite when I move back to the States for good.
Ive included a few pix of me and beer around the peninsula.
Hope you like them.
Greg Glenn
Camp Humphreys, Korea
Greg, thanks for the information. I think the lesson is
that in some places you have to hunt down good beer,
and look even harder for beer you really want. Derek
BEER MAIL
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:
H
ERES YOUR CHANCE to tell us how you
feel. Hate us? Love us? We want to hear.
The world wants to hear. Send your
comments, suggestions, poems or toasts to
derekb@thebeermag.com
RANTS&
MAMEE
WE ARE THE
STANDARD?
So I see Beer on a magazine. Could it be true? Ive never really
taken an interest in beer mags, so I guess thats why I hadnt
seen yours before. Anywho, it was amazing. It had me glued from
start to nish. So much info and all about beer! I looked around
for other beer mags, but none even came close. In fact, I was
very disappointed with the others. Im sure you dont get tired
of hearing this, so here it goes again: your magazine is the best!
Also, I love Shiner and the fact that Shiner is greatly spoken of in
your mag gave it extra points.
-AJ
Dallas, TX
Thanks for letting
us know were
doing what we
intended. We
still get people
complaining
about our format,
but letters like
this show us and
the industry that
were getting
people who
normally wouldnt
read about beer
to pick it up and
have some fun.
We never get tired
of hearing that at
all, and we love
Shiner too! Derek
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ALL TmLwEE
Hello! Just wanted to pass along a big
thumbs up on a great mag! Got my
dear BEER buddy a subscription
and am spreading the word to
others about your really cool
magazine. Just got the new one in
the mail today. Sweet reading.
CHEERS!
Darrin L. Proctor
Redford, MI
ADULT TOYS
Finally, an adult use for the toys of our
childhood! Hot Wheels has made a car
shaped like a soda bottle where the wing
is the perfect size for a beer opener. The
Carbonator even states on the back
This hot rod was made to pop your top.
Obviously Hot Wheels arent just for kids
anymore! Who knew?
Peter Koennemann
North Port, FL
Thats been a secret for ages! Now Hot
Wheels is going to pull it off the shelves
because you, or we, told everybody.
Good nd! Derek
PRICE CHECK AISLE 2!
Hey guys, awesome magazine. I just found out that we sell this mag at work and I think
thats pretty cool. GREAT MAG 1ST TIME READER Well, I was reading the latest
magazine with the section called 27 things a man should own (or something like that)
and I saw that you guys printed the keg-a-rater price at $250. Now, that
would be a great price for the same keg-a-rater that was
in the picture. If you have any feedback on
where I can get one for that price, can you let
me know?
7:15 in tha monin SALUTE!
Lance Edrozo
Well, I have to say that either I read the
price wrong or that was a one-time deal on
a closeout. I checked on www.kegarators.
com and the price is actually $350, but that
wasnt what was pictured in the article. We
just used a stock photo to illustrate what we
were talking about. Although it costs at least
$100 more for a new kegarator there are kits
to turn old fridges into beer dispensers, and I
know I saw some closeouts at a local beer store.
Sorry for the confusionyou should still own one.
Derek
EXPORT READY?
I recently received my rst copy of your
great magazine and was immediately
drawn to one of the letters in the Beer
Mail section concerning the lack of
American beer overseas. I too am a beer
fanatic stationed overseas and craving my
American craft beer. Dont get me wrong;
Im very fortunate to live in Germany,
about an hour from the Belgium border,
so Im never wanting for fantastic beer.
In fact, I have a commercial beer cooler
in my kitchen always stocked with beer
from all over Europe. Ive visited all of the
Trappist Breweries and regularly attend
some fantastic beer fests serving some
of the best beer in the world. But I also
dont understand why we cant have more
ready access to some of the world-class
American craft beers. Can you put me in
contact with Bill so I can see if hes made
any progress in getting some American
brewers to export beer to those of us
stationed abroad? Thanks!

Cheers,
Jeff Visosky
Ramstein AB, Germany
Weve got just the place to talk about
articles, topics, and other readers. Our
Website now has a forum that is ready
to be used. So head on over to www.
thebeermag.com and get on the forum.
Its growing and were going to start
giving away more stuff there. Whats
better than talking about beer? Getting
free stuff while doing it. Derek
BEER MAIL
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:
SLICED BREAD,
TWIST-OFF
CAPSNOW US?
First off, props on the magbest
thing to hit the scene since the twist
off cap. Second off, go 909! I dont
know if you live in the IE, but I love the
representation! I have a few questions
I need pro advice on. Im what I
affectionately call a gorilla brewer,
trying things that I think might work,
and well.... it can be hit and miss. The
issue with the adjutants like juniper
and hibiscus helped out in a big way! I
really opened my mind to the bittering
variables. My questions relate to
this; Ive been contemplating using
fresh tobacco leaf in a beer, and Im
wondering if this has been done before.
With beer being as old as it is, it is
more than likely, but Im still seeking
your advice on the matter. Thanks for
the feedback and for doing Gods
work, mate!!
Cheers,
Cody Scott
Cody, Ive put this out there so
people can email or post on our
forum advice or information on what
you are looking for. I am in the 909,
well 951, which is a Socal area code
and always try to get people in the
area to appreciate the little beer we
have available. You should denitely
check out Hangar 24 out in Redland,
CA.www.hangar24brewery.com
Derek
J AZ Z F L UT E S
Hi, Derek. Just a brief email to let you know how
much I enjoy hearing about all the new brews
being produced. I did notice that you listed Anchor
Bock as coming out in February. Arent most
bocks brewed during the fall, which is when I
noticed this brand of bock showing up here in
Fremont? Something else I wonder is why arent
any Jazz musicians birthdays listed on your
calendars? As for my favorite suds, they are
porters and stouts. Prost.
Dennis Smith
Fremont, Ohio
Dennis, I think true bocks
were brewed and aged when
it was cold to drink in the
spring. I checked out Anchor
Steams website, and they list
the availability as Feb-April,
and if you read what they
say about bocks it makes
sensereleased in
celebration of the coming
of springis an ancient
and mysterious part
of the brewing
tradition. Some
breweries might
release bocks early
and not follow the
old world tradition,
but I cant blame them
if I can drink a bock
any time of year. As for
the jazz musicians, they fall
down in the order of importance
unless they are famous and read our
magazine!Derek
BEER
HEALS
Hey Bro-Just read your
opening comment in the
Jan 09 issue. As a brother,
a home brewer, and a
father, I can honestly say
that it made me think
about a lot of things. Lots
of water under the bridge,
but sharing a beer wipes
the slate clean. Good stuff.
Thanks for putting things
into perspective.
Al, via email
ASK BEER
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:
Sometimes people talk to their beer, and sometimes that beer will answer your questions. If
youre one of those people who dont hear the beer talk back, but want to know the answer to your
questions about beer, this is the column to turn to. Ask Beer is where you get to ask a question and
receive an answer without looking like the crazy person at the end of the bar. Got questions?
Email AskBeer@thebeermag.com
words: Matt Simpson
VmATE TmE
CPPEMEWCE EETVEEW
A MACROBREWERY,
A MICROBREWERY,
A CRAFT BREWERY,
A BREWPUB, ETC.?
W
ell, lets rst start with the basics
volume size. Breweries produce beer
by the barrel. You know that big ol
keg you buy from your favorite beer
store? Thats a barrel, right? No, its not,
my friend. Just the fact that its barrel
shaped doesnt make it a barrel! That
reminds me of a friend who once swore that lagers were heavier
than ales, because the word sounded heavier. Laaaaaager hed
demonstrate. Facepalm. Anyway, that barrel-shaped keg in the
beer store is actually a half-barrel15.5 gallons. A full barrel is 31
gallons. All breweries, no matter their size, measure their output by
how many barrels they produce in a year. That said, no one has more
experience and knowledge of the inner and outer workings of all
kinds of breweries than our friends over at the Brewers Association
who gave us these exact denitions for brewery output sizes:
3MALLEREWpUB:^-^GOOBBLSpERYEAR
LARGEEREWpUB:^GO^+BBLSpERYEAR
3MALLEREWINGCO.:UpTO^EOOOBBLSpERYEAR
wID-3IzEEREWINGCO.:^EOO^-GOOOOOO
BBLSpERYEAR
LARGEEREWINGCO.tORMACROBREWERYI:
GOOOOO^BBLSORMOREpERYEAR
They generally dene Brewpub as a restaurant-brewery that sells
25% or more of its beer on site. The beer is brewed primarily for sale
in the restaurant and bar. The beer is often dispensed directly from
the brewerys storage tanks. Where allowed by law, brewpubs often
sell beer to go and /or distribute to off site accounts. Note: BA
re-categorizes a company as a microbrewery if its off-site
(distributed) beer sales exceed 75 percent. According to their
denition, a Microbrewery is a brewery that produces less than
15,000 barrels (17,600 hectoliters) of beer per year. Microbreweries
sell to the public by one or more of the following methods: the
traditional three-tier system (brewer to wholesaler to retailer to
consumer); the two-tier system (brewer acting as wholesaler to
retailer to consumer); and, directly to the consumer through carryouts
and/or on-site tap-room or restaurant sales. So you want to be a
Micro Brewer? Better get brewing. NOW!
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[
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SOMETIMES I SEE SPECIFIC GRAVITY LISTED IN TWO DIFFERENT WAYS,
ONE WHERE THE MEASUREMENT IS PLATO AND THE OTHER WHEN ITS
A DECIMAL. WHAT IS THE DIFFERENCE?
IM JUST STARTING TO THINK
ABOUT HOME BREWING AND AM
WONDERING IF I SHOULD PUT MY
FINISHED BEER INTO BOTTLES OR
KEGS. WHAT DO YOU SUGGEST?
Ive been brewing for years and I still bottlebut Im in the minority of avid
homebrewers. Why do I choose to bottle? Lots of reasons. First, I dont brew that often.
And when I do, I usually brew big beers. I mean hugelike 10%+, rich, bold and in-yo-face
behemoths. These beers are not only sippers, but age very well. So I put them in bottles to
age over time and watch how
theyre doing. You also cant
really drink a lot at one time
and I cant drink ve gallons
of anything in a reasonable
time, let alone a 12% imperial
stout. So why would I want a
big ol keg taking up space
in my fridge for months
at a time? And lastly, Im
ckle. There are so many
wonderful beers out there to
sample, that unless a beer is
fabulous, I want to move on
to the next one. Five gallons?
Hell no. BUTif you drink lots
of beer, have plenty of fridge
space and all the equipment
you need to carbonate and
dispense kegged beer,
go for it. That seems to
be the goal for most normal
homebrewers. And normal is
certainly something Ive never
been accused of being.
mCV CC NCL
PMCWCLWCE
PLEWEM
LMOLELL?
Y
ou know, after all my years
of drinking, writing about,
traveling for, and brewing
beer, I only discovered
the real pronunciation a
couple of weeks ago. Seriously. We all
know how to say Pilsner (pils-ner). But
youd think, by way of all your beer geek
buddies, that the logical pronunciation
for Urquell would be err-kell. Well, youd
be wrong. The actual pronunciation is
err-kwellwhich literally meant original
source in German, before that area
became Bohemia/Czechoslovakia. Its
kinda like the folks
who think that a
certain champagne
is pronounced
mo-ay. Nope
its pronounced
mo-ett. So now
when you order
one, proudly ask
for it with its true
pronunciation.
Dont worry
about the
looksyoull
know whos
right. And go
ahead and
school your beer
geek buddies.
But give me
some of the
credit, will ya?
S
ay like Mr. Burns: Excellent question. As we did with the last question, lets start with some fundamentals. If youve been listening
and reading this mag like a good boy, you should have learned by now that beer is made from malt, yeast, water, and hops. When
you mix the malt with the water, you make wort, which is essentially sugar water. That sugar water can range from thin and watery
to almost syrup-like. The yeast eats that sugar to make alcohol (and carbon dioxide). In order to gure out how much alcohol has been
made, you need to decipher how much sugar you started with and how much is left when its done fermenting. Thats where gravity
comes in. The density (thickness) of the sugar in that wort? Thats the gravity. And there are two ways to measure itSpecic Gravity
and Plato degrees. Specic gravity (SG) is measured with a glass hydrometer on a scale from 1.000 (the density of water) to 1.100+
(pretty thick stuff). The Plato scale, on the other hand, was developed in 1843 by Czech scientist Karl Balling, and later enhanced by
German Fritz Plato. The Plato scale uses a telescope-like refractometer and measures that sugar density as the percentage of sugar by
weight, in degrees. So a wort measured at 12 Plato has the same density as a watersugar solution containing 12% sugar by weight.
SG readings are really just whatever the Plato reading is, times four. So if youve got a Plato reading of 20, the equivalent SG reading is
1.080. its also up the brewers specic preference (yeah, I meant the pun) as to which method he uses for measurement. They both have
advantages for use at different times in the brewing process.
HERES TO YOU
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W
hats better than reading about
beer? How about reading
about you? This is where we will feature
our readers love of beer. Want to see
Yourself in HTY? Send your request to
YOU@thebeermag.com
words: You photos: You
NAME: Gustavo A. Guerra
AGE: 29
OCCUPATION: Custom Home Designer By Day.
Beer Tester By Night.
LOCATION: Boerne, TX
FAVORITE BAR: An Open One
FAVORITE BEER: Shiner Bock (Just Something
about that Ram)
BOTTLE, CAN OR TAP: Bottles are for babys
and cans are for bottoms.
FAVORITE HANGOVER FOOD: Hang Over?
MOST MEMORABLE BEER: The First One
LEAST FAVORITE BEER: A Spilt One.
HERES
TC NCL
NAME: Terry Hall
AGE: 48
OCCUPATION: Quality Assurance Inspector
LOCATION: Shepherdstown, WV
FAVORITE BAR: Mecklenburg Inn, Shepherdstown, WV FAVORITE BEER: Michelob Amber Bock
BOTTLE, CAN, OR TAP: Right out of the bottle
dont need a glass.
FAVORITE HANGOVER FOOD: Cold pizza.
MOST MEMORABLE BEER: My rst HB-Beer at the Hofbru-Festzelt at Oktoberfest
in Munich.
LEAST FAVORITE BEER: Red, White and Blue. Its
what we drank in college when we had little or no money
NAME: Carlos R Zamora
AGE: 35
OCCUPATION: Account Manager...I sell tools.
FAVORITE BAR: The Duke of Dublin, Abbotsford, BC (Second: Nine Fine Irishmen Pub
(New York-New York), Las Vegas, NV)
FAVORITE BEER: Guinness cellar temp, for the everyday, new second favorite:
Boris ice cold (French)
BOTTLE, CAN OR TAP: Guinness denitely on tap, Boris in a bottle. FAVORITE HANG OVER FOOD: Scrambled Eggs, little cheese, some ham and a big
old glass of cold milk.
MOST MEMORABLE BEER: Midnight Sun Espresso Stout enjoyed during a tour of
the Yukon Brewing Company. Mmm so good!
LEAST FAVORITE BEER: Anything LIGHT and American Lagers. Wheres the avor?
Submission must include a high-
resolution picture of you drinking a beer
and the answers to the questions.
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NAME: Paulo (on right)...Troy (that one on the left)
OCCUPATION: USAF
LOCATION: On way to Iraq
FAVORITE BAR IN THE STATES: Flying Saucer in
San Antone
FAVORITE BEER: German or Belgian
BOTTLE, CAN, OR TAP: Tap or bottle
FAVORITE HANGOVER FOOD: Anything spicy.
MOST MEMORABLE BEER: Westmalle or
Franziskanner Weissbier.
LEAST FAVORITE BEER: Coors or Blatz.
NAME: Marty Gaff
AGE: 22
OCCUPATION: Fiber Optic Engineer
LOCATION: Norfolk, VA
FAVORITE BAR: Abbey Road, Virginia Beach VA
FAVORITE BEER: Hoegaarden.
BOTTLE, TAP OR CAN: Tap
FAVORITE HANGOVER FOOD: Go to any Chinese
buffet, I love Chinese and for some reason the food just
sits well for a hangover.
MOST MEMORABLE BEER: Drinking my rst beer
at a Cincinnati Reds game after turning 21.
LEAST FAVORITE BEER: Magic Hat #9 are you
kidding, that stuff tastes like shampoo.
NAME: Noah Curry
AGE: 27
OCCUPATION: Restaurant Culinary Manager
LOCATION: Peoria, AZ
FAVORITE BAR: Lis Doon Varna
FAVORITE BEER: Guinness / Any Dogsh Head
/ my homebrew!
BOTTLE, CAN, OR TAP: Tap then bottle
especially if it contains the beer I brewed!
FAVORITE HANG OVER FOOD:
Anything covered in bacon!
MOST MEMORABLE BEER: My rst
Guinness, my rst Dogsh Head 120 Min and
Sam Adams Utopia.
LEAST FAVORITE BEER: Piss in a can/bottle
or out of a tap aka Bud, Miller, Coors etc.
[
30
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:
BEER KITCHEN
T
HERE IS NO BETTER WAY to welcome
spring than with a light, smooth, carrot
soup. It reminds you of the season and
evokes a sense of happiness that can
only come from good food. With the first
taste of this soup you will be reminded
of all of the possibilities your garden has
to offer. It is so simple to make, yet delicate and refined
when consumed. The addition of stout gives a backbone
of richness to the earthy and exotic star anise, while the
carrots continue to remind you that simple is good.
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BEER KITCHEN
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:
A SOUP SO EASY AND SO GOOD,
RABBITS WILL BE MAD THEIR
SECRET IS OUT.
words: Brein Clements photos: Carl Hyndman
U Chefs knife
U Cutting board
U Deep saucepot
U Wooden spoon
U Serving bowl
U Aluminum foil
TOOLS

PREP TIME: 2 Hours
COOKING TIME: 1 Hours
DIFFICULTY: 3
SERVES: 4
HEAT TEMPERATURE: Medium High
SUGGESTED BEER WITH DINNER:
Stout, Porter
&
CARROT
STOUT
ECLP
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THe HgreHleHcs
12 Tablespoons unsalted butter
4 lbs. Medium Sized Carrots,
cut into 1 inch pieces
8 Cups Chicken or Vegetable Stock
2 Cups Stout
4 Cups Heavy Cream
1/4 Cup Sugar
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
16 Star Anise Pods
THe wecHcH
1. Melt the butter in a large
saucepot. Add the carrots and cook
over medium-low heat, frequently
stirring until lightly browned, about
5-7 minutes.
2. Increase the heat to high, add
stock, stout, cream, sugar and a
pinch of salt and cracked pepper.
Bring to a boil.
3. Reduce the heat to a light
simmer; cover with foil and cook
until carrots are very tender, about
50 minutes.
4. Remove from heat and add the
star anise; cover and let infuse for
20 minutes.
5. Discard the star anise. Puree
the soup in a blender until nice
and smooth.
6. Season and serve.
Serves 4
BEER KITCHEN
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BEER KITCHEN
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STAR ANISE
Native to China, star anise comes from a
small evergreen tree. It has a powerful, sweet
taste and aroma similar to licorice.
9
S
oups are one
of those foods
that have a bad
rep because of
canned soup
or thick, over-processed
chain restaurant versions.
Once you make a soup that
makes your taste buds go
wild, youll quickly realize
how a great, simple, yet
complex soup can really
welcome in the season.
BEER ANATOMY
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L
eave it to the milkman to
deliver the goods. Once
upon a time, a spiffy
fella decked out head to
toe in a white shirt, white pants,
white hat, and even driving a
white truck was known to show
up at doorsteps delivering white
creamy goodness to the stay-at-
home Mrs. While someone put
the kibosh on this kick-ass job long
before my Career Day at school,
thankfully one great milkman went
above and beyond his calling to
revitalize a long-lost gift to the beer
industry. This milkman was none
other than Pierre Celis of Belgium,
and it was his passion for a great
beverage that brought back the
once-lost Witbier. The Witbier, or
literally white beer, is commonly
associated with Hoegaarden,
as this was the name of the
brewery and town that made
this style of beer internationally
famous. Similar to a Hefeweizen in
appearance, the Witbier is brewed
with a combination of wheat,
barley, and oats to give it a unique
composition, while its cloudy haze
is a result of the Belgian yeast.
EEEM VTm
A HCH
words: Brad Ruppert photos: Carl Hyndman
BELGIAN
WITBIER
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THE INGREDIENTS:
The Witbier is a rather unique beer in the sense that it strays from the standard four ingredients used
to make most beers: barley, water, yeast, and hops. The original Witbier was brewed with barley, water, and yeast, but also
added wheat, oats, and a mixture of herbs and spices knows as gruit. Gruit contributed to the avor and aroma of the beer
and also provided medicinal value, or so it was thought. Although the Belgians didnt take it as far as having a doctor prescribe
it (like the Irish and Guinness), beer is still believed to be a natural remedy for many modern problems (like seeing ugly
people). It wasnt until the 1800s that hops were nally added to the brewing process as a subtle stabilizer or counterbalance
to the beers sweetness.
During medieval times, there
were knights, horses, wicked
torture devices and great beer
consumption. Back in those days,
beer was often brewed in small
farmhouses or monasteries, and
production would take place during
the winter months to prevent
spoilage. Beer provided a source
of nutrition, a liquid bread, so to
speak, which provided sustenance
during harsh winters. The oldest
accounts of the Witbier recipe dates
back to the mid 1400sin the
town of Hoegaarden (pronounced
who-garden), about 30 miles east of
Brussels. In its heyday, Hoegaarden
had roughly 30-odd farmhouses
brewing Witbier, but the good times
would eventually come to an end
thanks to the World Wars and the
ever-popular German Lager. In 1957,
the last Witbier brewery closed
its doors and Witbier was forever
lost in time or at least for nine
years. It was down for the count
until the revered milkman Pierre
Celis pulled a Dr. Frankenstein and
brought the Witbier back from the
dead. With the help of his father
and a former brewer, Celis opened
the Hoegaarden brewery known as
the Cloister (De Kluis, in Flemish)
and began by pumping out 350
hectoliters during his rst year. Just
twenty years later, the Hoegaarden
brewery stepped up its production to
75,000 hectoliters and was well on its
way to bringing Witbier to the world.
mETCMN
WATER: As the primary ingredient in beer, water can
play a rather large role in the beers composition and
outcome. Upon examination of the water composition
near Hoegaarden, where the original Witbier was
brewed, it was revealed that the water was high in
calcium and carbonate, yet low in chlorine, magnesium,
sodium, and sulfates. Calcium and magnesium help
extract the proteins from the grains during the boiling
process and keep the pH balanced. More proteins
give the beer that hazy or cloudy composition. Sodium
will enhance the avor, but too much of it ruins the
taste. Imagine dumping a bottle of salt in your beer.
The Witbier is not recognized for its bitterness or hop
character, which would be the case if the water were
high in sulfate content.
YEAST: Compared to other ales, Belgian beers are
known to have some of the most complex and robust
yeasts. These yeasts often remain a characteristic of the
beers appearance, and they inuence the beers taste.
Belgian beers are also quite capable of withstanding
many years of cellaring, and have been known to get
better with age just like Miley Cyrus. Because Witbiers
are unltered, its common to see sedimentation toward
the bottom of the bottle. Some yeasts are introduced
during the bottling stage to facilitate bottle conditioning
or secondary fermentation. Some typical Belgian yeasts
are White Labs WLP400 Belgian Wit Ale yeast, or
Wyeast 3944 Belgian Witbier yeast.
BARLEY: As the primary inuence of the beers color,
the 2-row malted barley used to make a Witbier is pilsner
malt. Being a white beer, it doesnt take a genius to
gure out that this malt is very pale and not roasted
or kilned. But dont take the term white beer literally,
because it doesnt look like freshly fallen snow. Its more
like snow after your dog has had a go at it. The actual
shade of the brew is a pale straw similar to a wheat
beer. Another similarity to the wheat beer is that the
Witbier is composed of 50% wheat grain (red winter),
which is used in the brewing process. However, Witbier
relies on raw wheat instead of the malted wheat used in
Hefeweizens. Its also quite common to have oats added
to the boil to enhance the avor.
HOPS: Although gruit (a mixture of herbs and spices)
was the original sweetness countermeasure back in
the 1400s, hops took on this role in the 1800s. Now a
primary ingredient in beer, hops provide preservative
qualities along with subtle aromas and bitterness.
The hops in a Witbier are toned down considerably
compared to most ales. Saaz hops are preferred due to
their low alpha acids and the fact that they impart a low
bittering rate. Should Saaz be unavailable, East Kent
Goldings would be a strong alternative.
BEER ANATOMY
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PROCESS
J
ust like a cannibal tribes stew
pot, the Witbiers boil has
bits and pieces of just about
everything sans eyeballs and
testicles. Starting with about three
pounds of pilsner malt, equal parts
raw wheat grain, and a pound of
aked oats, youll boil this wort for
about an hour. During the boil, the
starches are broken up, releasing
proteins and fermentable sugars into
the brew. After the initial boil, toss
in about two ounces of Saaz hops
and your array of gruit, and give
it a rolling boil for about another
hour. Your gruit composition can be
anything from orange peels, coriander,
ginger, cinnamon, nutmeg, or just
about anything you have left over in
the spice rack. After your brew has
had a good hour to absorb these
ingredients, the beer is brought back
to room temperature and funneled to
your fermentation tank or carboy. Pitch
your yeast and give her two weeks
to come to fruition at 65 F. After that
shell be ready to bottle, so add about
two cups of dextrose, mix her up, and
siphon her into your bottles. Allow one
to two weeks for conditioning, then
strap on your drinking shoes, cause
its go time!
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fantama
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MAMATCWE
POURING
The yeast in these beers resides at the bottom of the bottle, and the key to getting the perfect pour is to ensure that the yeast
ends up in the beer when poured and not just in the head. Holding the beer bottle in the dominant hand (right hand for us
regular folk, and south paw for you criminals and deviants), and with the glass in the other hand, invert the glass and place
it completely over the mouth of the beer as if it were a bottle cap. Keeping the tip of the bottle and inner base of the glass
against each other, invert both so that now the glass is upright and the bottle is upside-down within it. As long as the bottle
is pressed rmly against the bottom of the glass, the beer should still be contained. Now slowly raise the bottle, allowing the
beer to begin lling the glass. When the beer is about three-quarters of the way up the glass, raise the bottle cocktail style
( la Tom Cruise) and give that baby a good head. If done correctly, your beer should be cloudy gold with a brilliant white head.
Although there are a ton of Belgian beers available on the market today, each has its own distinct qualities that differ
from the Witbier. Dubbels and Tripels are known as abbey ales and are usually quite a bit higher in alcohol content
(7-12% ABV). Belgian Golden Ales, e.g., Duvel or Saisons (like the Jolly Pumpkin ales) are heavily hopped to give the
beer a oral nose that differs from the Witbier. Trappist ales are limited to six abbeys of the trappist order,
and these beers are usually much stronger, always bottle conditioned, and have some truly
robust character.
BEER ANATOMY
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CHARACTERISTICS
APPEARANCE >
Short and stubby, this Belgian
ale crouches within its owerpot
glass, beckoning to be quaffed in
one healthy gulp. Stacked heavy
with a snowy white headlike
the mountain atop Pacinos desk
in Scarfaceits the perfect beer
to have with lunch or just before
a wild cocaine-induced shootout
with the cops. Either way, the
Witbier can do you no wrong with
its mysterious white yeasts swirling
amidst the golden jet streams of
carbonation bubbles.
SMELL >
Orange peels quickly spring to
mind when vacuuming up a quick
whiff of the Witbier. Getting your
schnaz in closer will bring hints of
a peppery scent, causing those
olfactory feelers to twinge just a
hair. Unlike many other ales, there
should be little to no hoppy aromas,
but you may detect some traces of
that broad you were with last night
(perfume not that other scent).
The perfume scent is attributed to
the coriander and other herbs or
spices that may have been a part
of the gruit concoction (ip back to
the ingredients section to read up
on gruit).
TASTE >
Making your way past the creamy
head, the beer is crisp, tangy, and
refreshing. Citrus avors engulf
the palate like spicy lemonade
with a dry nish. Traces of hoppy
bitterness may be present, but
are usually masked by the gruits
cumin, coriander, or ginger spices.
Heavy carbonation generates a fair
amount of effervescence, making
it slightly acidic on the tongue.
The aftertaste is initially sweet
but transitions to a slight peppery
sensation. Imagine downing a
lemon drop and then taking a hit of
Tabasco. Good stuff!
IBU ABV
WITBIER > 10-20 4.5-5.5%
BELGIAN ALE > 20-30 4.8-5.5%
SAISON > 25-45 5.0-8.5%
DUBBEL > 15-25 6.5-8.5%
TRIPEL > 25-38 7.5-12.0%
ETATE
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EEMMWG
FOOD
PAMWG
If seafood is your thing, steamed
mussels would be the food of choice
to pair with a Witbier. The orange
peel and coriander spices of the beer
sync up with shellsh like California
homeowners to re insurance. If
you prefer the greens, asparagus
and some goat cheese or gruyere
would bode well with the Belgian ale.
Looking to put together a full meal, try
some mild Indian food like lamb tikka
or tandoori chicken and naan bread to
provide the consistency.
GLASS: Unlike the goblet or brandy snifter used
for most Belgian beers, the Witbier is served in
what can only be described as a glass owerpot.
Its round at the top and octagonally sloped
inward toward the base, making it easy to grip.
This enables you to put up a good ght when the
bouncer tries to rip the glass from your drunken
paws as hes throwing your ass out. The large
opening at the top allows the beer to breathe
easily and provides ample room for a generous
head. The glass is very robust and could stand a
good thrashing or college party. Its design also
makes it ideal for stacking, which is good for bars
and restaurants.
TEMPERATURE: The Witbier tends to resemble
a Hefeweizen, and as such it should be served
cold like a lager, despite being an ale. The perfect
temperature for this beer should complement the
occasion. Chances are consumption will coincide
with warmer weather, so a frosty 35-40 F should do
the trick. Most refrigerators are set near this range,
so you wont have to spoil your meat trying to get
your beers temperature just right.
Alabaster Belgian White
Allagash White
Amadeus Biere Blanche
Arbor Brewing Brasserie Blonde
Sparkling Ale
Belgian Double Wit
Belgian Prairie Moon Farmhouse Ale
Bells Winter White Ale
Berghoff Solstice Wit Beer
Weyerbachers Blanche
Blanche Aux Mures
Blanche De Brooklyn
Blanche De Chambly
Blanche De Hainaut Biologique
Blanche De Namur
Blanche De Quebec
Blanche De Saisis
Blanche Des Moines
Blanche Du Paradis
Blue Moon Belgian White
Borale Blanche
Brooklyn Grand Cru
Brugs
Brussels White
Jolly Pumpkins Calabaza Blanca
Celis White
Chti Blanche
Dentergems Witbier
Des Anges
Deschutes Wit
Dominus Vobiscum Blanche
Southamptons Double White Ale
Dragonmead Bills Witbier
East End Witte
Ertvelds Wit
Evans Wit
Feral Belgium White
Grand Ridge Natural Blonde
Great Lakes Holy Moses
Great White
Grey Lady
Gulpener Korenwolf
Cambridges Half Wit
Rogues Half-E-Weizen
Hitachino Nest White Ale
Hoegaarden Grand Cru
Hoegaarden Original White Ale
Holgate Brewhouse White Ale
Horny Goat Wheat
Jacobsen Bramley Wit
Johns Generations White Ale
Joseph Spelt Ale
Rock Bottoms Kings Wit
Kronenbourg Blanc
La Grande Blanche
LAiguille Blanche
Le Cheval Blanc Blanche
Leinenkugels Sunset Wheat
Limburg Wit
Limburgse Witte
Russina Rivers Little White Lie
Long Trail Belgian White
Major Toms Pomegranate Wheat
Legacys Midnight Wit
Mill Street Wit
Monarch White Beer
Mothership Wit
New Holland Zoomer Wit
Newport Storm
BJs Nit Wit
Ommegang Witte
Orchard White
Otter Creek White Sail
Ithacas Partly Sunny
Peeterman
Point Belgian White
Portsmouth Belgian Wit
Rickards White
River Horse Double White Belgian
Samuel Adams White Ale
Sara Buckwheat Ale
Saranac Belgian White
DuClaws Sawtooth
Schlay Wit
Sheet Metal Blonde
Shock Top Belgian White
Special Edition - White Ale
Spring Heat Spiced Wheat
St. Bernardus Wit
Stegmaier Midsummer White
Sterk Wit
Sterkens White Ale
Struise Witte
Summer Haze
Summit Scandia Ale
Sun Block Witte
Sunshine Wit
Super Wit
Swallow Wit
Tallgrass Wheat
The Holy Spirit
Troublette
Valencia Wheat
Victory White
Wahoo Wheat Beer
Walt Wit
Watous Wit Beer
Waving Wheat
WeedWacker Wit
Whaleback White
Uplands Wheat Ale
Whirlwind Witbier
Moylans White Christmas Belgian
Style Wit
White Magic Of The Sun
White Rascal
Whitehorse Wit
Whittier White
Wieckse Witte
Wild Wacky Wit
Wildower Witbier
Witchs Wit
Wolavers Witbier
Woody Creek White
Zomerbier
COMMON VTEEME
SPECIAL FEATURE
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hances are she doesnt like Victory Brewing
Companys HopDevil Ale. But then, its an acquired
taste for most guys, too. And if youre sure she only likes
Miller and Bud Lite, why are you so intent on impressing
her anyway? She cant be that special.
Truth is, women naturally prefer craft beer to light pisser,
brew. Really: Research from Morgan Stanley proves that women
overindex toward (read: prefer) craft beer. Brewers Association Director
Paul Gatza says hes come across evidence that women have a stronger
olfactory sense, which may provide one explanation for the predilection.
But not all beer-guzzling dames who may possibly crucied self esteem
have the same discriminations. So here it is, guys. Your guide on what to
slide down the table to whom, and when.
Even the snobbiest brew-sucker will
pardon a charming benefactors
misguided gift. But that
doesnt apply to you.
words: Jennifer Litz
BUY A
A BEER
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GAME
Conversely, that
headless pale could well
be a hoppy beera 5
or so percent chance
if there are several
tongue-lashers on tap.
But how to nd out if
this hot chick is the
Holy Grail? You could
get close enough to
smell her drink.
Or ask the bartender what
she had.
If hers is one of many harried
servers on a tightly packed
oor, you might just want to
take a gander at the hue of
her brew.
If its darkhow dark? Is
it schwarzbier, or a thick,
strapping porter? If youre not
sure, take the bathroom path
near her table. Nobody should
notice if you just glance at the
drinks. If her tables out of the
way, take a smoke break.
Play Pac-Man if shes close
enoughbut if she catches you
staring at her beer from inside
the dirty curtain of a photo
booth, shes gonna think youve
got rooes in your pocket.
And if you do, please dont buy
her a beer.
Y
our rst line of offensive territory is the people surrounding your target drinker.
Sometimes a group scenario offers your largesse relative anonymity. But if her cohorts
are all tuned in to her, youve got a veritable Supreme Court to potentially judge your efforts,
and some of them are bound to be angry drunks. Use your distorted judgment.
*
Rule of thumb: Make your move if shes with a small group of girls or guys3 or 4, max. If
theyre all girls, buy them all drinks if you can. A girl out with that many guys likely isnt infringing
on her boyfriends guys nightbut you never know, so watch the tables body language.
And never buy a girl a drink if shes only with one guy. Even if theyre identical twins. Because
you know hell get offended that you moved in on what might have been his territory.
T
h
e
G
ir
l
Well, thats up to you, obviously. But if you see her
ordering a Budweiser Select,
or worse, low-carb beer, know that theres a chance
she wont be embarking on
the airspun wings toward awesome beer heaven in the
future. You could take her to
Belgium or Germany if you
get serious
but what the hell
would she do there?
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SPECIAL FEATURE
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SPECIAL FEATURE
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The Thin Pale Line
Ouch, American Lagertown. Not to worry:
Full Sail Session Lager is a bit fuller and
more flavorful than your gas station
12-pack. Plus, the bottles cooler.
Or try a framboise, if youre willing to
pony up for it.
And if youre buying one for me, Ill take a
Chimay Grand Reserve, please. Thats
the big bottle.
Brow
nies
N
ewcastle isnt bad, but thats probably what shes drinking, statistics wise. If she
likes Newcastles slight sweetness, shell probably like the roasted chocolate notes
of Abita Turbodog. And OMG, its from New Orleans!
Im also a big fan of Samuel Smiths (everything) Nut Brown Ale. And if and when she
has the chance to thank you for the beer, you can drop this line: Did you know they have
an organic line, too? If her eye ash or stunted response tell you shes not into the
environment, follow that up with, Yeah, I didnt give a shit either. Perhaps you could
interest her in a farting contest to deplete the ozone layer.
On to more substantial thingsporters and stouts. If her glass looks thick (yeaah), its
hard to go wrong with Left Hand Brewing Co.s Milkstout, the milkshake of beers. Anchor
Steam makes a well-balanced, very drinkable porter.
Oatmeal stouts have their own smooth, oat-kissed taste: Samuel Smith wins here again.
But honestly, its hard to nd a bad oatmeal brew.
Golden, with
Lots of Head
Probably a wheat or witbier, maybe
a tripel (this is where that bartender
or server could come in handy). But
probably something wheaty. Maybe
shes drinking Leinenkugel Sunset
Wheat or Blue Moons agship, if
theres an orange. Upgrade her to the
creamy smoothness of Hoegaarden
Witbier. Better yet, if youre in the
Midwest, Bells Oberon is good. Or
Three Floyds Gumballhead, if she
seems like a beer nerd. If shes not, the
names fun, anyway.
Want to play it dangerous? Order her
a tripel. The spicy-sweet smoothness
covers its liberal amounts of alcohol,
as you know. You cannot go wrong
with Chimays Cinq Cents, or Brugge
Brasseries Tripel de Ripple. Youre
much more likely to nd the Chimay, so
tell her its brewed to sustain Belgian
monasteries whose cheese-making
cows stay fat and happy on beer-tainted
feed (really!). That should appeal to her
inner animal lover.
So once youve more or less identied
what shes drinking, the goal isnt
necessarily to give her the sameits to
give her something similar. This shows
that you are either A) very considerate,
or B) posses qualities of extrasensory
perception. Both are high on womens
must have list.
By now youve identied the brew, more
or less, so lets go over some best bets
from my own circle of choosy chuggers.
w
BEHIND THE BREW
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words & photos: Derek Buono
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I
ve only been to Texas once before, and all I can really remember is that it was hot and humid
in Houston. This time around my trip was short and purposeful: visit Spoetzl Brewing, the
home of Shiner Beer. I had my rst taste of Shiner four or ve years ago out here in California
when a friend moved here from Texas. He brought it over for dinner and was happy to
see it sold in his new state of residence. Ever since then Ive drank it regularly and have
recommended it to people looking for a good, easy to drink, slightly sweet beer. The night
before our early morning ight we checked in and found out that we somehow booked our
ight to San Antonio. With some last minute changes we arranged to y into Austin and take a nice
scenic drive down to the brewery.
D
EEP IN
TH
E H
EAR
T O
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EX
A
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W
ITH
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H
IN
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R
SPOETZL
BREWERY
:
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THE STATS
NAME: Spoetzl Brewery
LOCATION: Shiner, Texas
FOUNDED: 1909
OWNER: Carlos Alvarez
HEAD BREWER: Jimmy Mauric
NUMBER OF EMPLOYEES: 61
PRODUCTION: 396,267 bbls.
CAPACITY: 550,000 bbls.
DISTRIBUTION: 38 States (WA, ID, MT,
CA, NV, UT, WY, CO, AZ, NM, TX,
NE, KS, OK, MN, IA, MO, AR, LA,
WI, IL, IN, MI, OH, KY, TN, MS, AL,
PA, WV, MD, VA, NC, SC, GA, FL, AK)
Since Ive never really seen anything outside
Houston I thought it would be a nice little two
hour drive. I also thought we would get to drive
through Austin, but our path just teased the
suburbs, and we continued down an old country
highway dotted with cattle farms. I was a little
shocked at how small the towns, if they could
even be called that, were, and how some homes
had Exxon ags blowing in the breeze. It was
an interesting drive, and it made me wonder
what the town of Shiner was going to bring.
Was it going to be a beer oasis in the middle
of this dry, desolate area? Only time would tell,
but as we approached the city limits and saw
the Population 2070 sign I knew we were
in for an interesting tour. Shiner makes some
great beer in a city that has the same number
of people as most long streets in California.
Shiner has kept its feet grounded where it was
founded and the people who work there love
their town and their beer.
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Kosm
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Shiner Brewery, 1909.
Sm
allest com
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brew kettle in Am
erica.
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:
BEHIND THE BREW
1909 U Recently immigrated
Germans and Czechs settle in the
new town of Shiner and bring
many of their traditions and tastes
with them to the New World. Still
yearning for their classic Bavarian
brews, they form the Shiner Brewing
Association. The beginning of Shiner
Beer makes its debut as Shiner
Premium in a makeshift brewery.
1913 U A seasonal beer, Shiner
Bock, is rst introduced by the
Little Brewery.
1914 U The local brewing association
recruits Kosmos Spoetzl as the rst
brewmaster. Spoetzl brings his Old
World recipes and experience to the
brewery. In partnership with Oswald
Petzold, Kosmos leases the facilities
for one year with an option to buy.
1915 U Kosmos Spoetzl upgrades
the equipment and brewing process
to craft his original recipe beer.
He then exercises his option with
the association and buys the
Little Brewery.
1916 U Kosmos begins using
glass, returnable bottles to package
his brew.
1929 U Prohibition takes effect on
Jan. 16, 1929 in the form of the 18th
Amendment. Known as the Great
Experiment, the measure makes
the manufacturing, distribution, and
sale of all alcoholic beverages illegal
throughout the United States.
1930 U Despite the restrictions of
Prohibition, the Little Brewery
keeps making ice and birch beer
1971 U The brewery is honored with
a state historical marker on site.
1973 U Shiner Bock becomes
available as a year-round brew.
1989 U Shiner establishes a true
distribution network, beginning with
a Shiner of Austin wholesaler in the
Texas capital. Sales double by the end
of the year.
1992 U After being distributed
exclusively in the Houston, Austin,
and San Antonio areas, Shiner nally
ofcially reaches into North Texas.
But this is not the locals rst taste of
the brew, as it has been bootlegged
northward for generations.
1993 U Shiner celebrates its sale of
one million cases with a Thanks a
Million Concert held on the grounds
of the not-so-Little Brewery.
1994 U Shiner Honey Wheat beer
is introduced. The successful
Thanks a Million Concert of the
previous year evolves into the rst
ever Bocktoberfest concert.
1995 U Shiners state-of-the-art
brewhouse expansion opens.
1997 U The rst seasonal product,
Shiner Winter Ale, is introduced
in October.
1998 U The second seasonal brew,
Shiner Summer Stock, makes its debut
in March and is distributed in 14
states. Shiners limited edition, Kosmos
Reserve, is retired in December.
1999 U The brewery stages its
biggest Bocktoberfest in the history
of the event, with over 17,000 in
attendance! The annual G.A.S.P.
(Great Austin to Shiner Pedal) bike
rally grows into the Shiner B.A.S.H.,
and The Bike Austin San Antonio
HISTORY
THE PRO TOUR
Everybody gets a full access pass to the brewery, which boasts a great mix of
history and modern brewing technology. We were lucky to get a tour with Jimmy, the current
brewmaster and employee of 30 years. He was very proud to show the roots of the brewery
and even prouder to show off all the technology that goes into every bottle of beer they
produce. Some people might be afraid of technology when it comes to beer, but it makes for a
very consistent product; the next bottle of Shiner you enjoy will taste like the last, and so on. The
Spoetzl Brewery also has an incredible gift shop where you can buy a shirt or even a golf bag
with the Shiner name on it if you want.
Not many realize that the copper is just for show and
underneath the kettle (below) the work can get ugly.
Breweries are mainly a series of
tanks, pipes, steam and beer. If you
could put a bedroom and TV in one
wed consider that a perfect home.
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Houston becomes the ultimate
South Texas pilgrimage to the
Spoetzl Brewery.
2001 U Shiners popular Honey
Wheat becomes Hefeweizen, and
the new brewery Hospitality Room
opens. With the closure of the Pearl
Brewery in San Antonio, the Spoetzl
Brewery becomes the last of the
independent Texas breweries.
2003 U Shiner Light, the rst light
beer worthy of the Shiner name, hits
the market. And, for those wanting to
carry a piece of the Little Brewery
with them after the tour, the Gift Shop
opens in the Hospitality Room.
2005 U John Hybner, the longest-
serving brewmaster, retires, and
Jimmy Mauric takes over the tradition
established by Kosmos Spoetzl 90
years earlier. The countdown to
Shiners 100th Anniversary begins
with the introduction of the rst
commemorative brew, Shiner 96
Marzen-Style Ale.
2006 U For Shiners 97th birthday,
the brewery premieres Shiner 97
Bohemian Black Lager, which, like its
special edition predecessor, is only
brewed from September through
mid-December.
2007 U Released in May, Shiner 98
Bavarian-Style Amber continues the
countdown to the 100th Anniversary
of the brewery.
2008 U The next anniversary brew
in the countdown to the brewerys
100th birthday is introduced. Shiner
99 Munich-Style Helles Lager is
unveiled in March. The nal limited
edition brew, Shiner 100, will
culminate these special beers in
2009. Also in celebration of its
99th year, Shiner introduces
Spezial Leichtits rst beer with
only 99 calories.
sometimes known as near beer.
This, along with the rumors that
Kosmos continued to produce Shiner
Premium for local farmers, keeps
Shiner in business.
1933 U The end of Prohibition sees
the Shiner brewery as one of only
ve Texas breweries to survive the
Great Experiment.
1939 U As Kosmos Spoetzl continues
his dual roles of brewmaster and
head salesman, he ships his Shiner
Premium to dock workers in Houston
for the rst time.
1947 U Giving the brewery a facelift,
Kosmos resurfaces the exterior in
white brick and purchases adjacent
land to raise cattle and sheep along
with a real menagerie of peacocks,
deer, and other animals. Aluminum
kegs are also introduced during this
year of innovation.
1950 U Kosmos Spoetzl dies, and
his daughter, Miss Celie, takes over,
renaming the facility K. Spoetzl Brewery.
1958 U The brewery begins using
non-returnable, disposable beer
bottles for the rst time.
1964 UThe brewery introduces
party kegs during the same year Miss
Celies daughter, Rose, joins the rm.
1966 U Miss Celie, the daughter of
Kosmos Spoetzl, hires John Hybner,
who goes on to become the brewerys
longest-serving brewmaster.
1970 U Cans are added as an option
for Shiner beers.
THE TASTING
The brewery has a gift shop and tasting room
where you can sample all the current Shiner
beers in one place. An interesting twist is
that you get beer tokens that allow you to
drink 2oz samples (free), but you only get
three coins, and that means three samples.
The idea is to remind visitors that they have to
drive home and to prevent over sampling.
So choose wiselyor borrow coins from your
designated driver!
THE BREWERY
The brewery itself is a mix of old and new. The
brewery has gone through several additions,
but the original brewery and the original
tanks are still there. This could be considered
the heart of the brewery and may explain
why there is still so much passion among the
employees. They can still walk in and see
where the tanks had been expanded to brew
more beer, and they can check out all the
modern control panels that monitor every step
of the process.
THE BOTTLING
You dont get to see the bottling process on
most tours, but at Spoetzl we got to do just
that. Neither Laverne nor Shirley was on the
line, much to our dismay, but the bottling was
in full effect and glorious. Weve been on
many tours and have only seen the machinery
in action a handful of times. Its a beautiful
sight: thousands of bottles being shufed
around, lled, labeled, and packed. I could
have watched those bottles for hours. I was
tempted to grab one off the line, but were
pretty sure that wouldnt have gone over well,
so I didnt.
A bottle line in
motion is something
like a ballerina, an
amusement park
and an adult store
all wrapped into
one room. Bottles
dancing and going
up and down slides
while inside, men
are just drooling
because they cant
touch anything.
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BEHIND THE BREW
THE BEER LIST
2009-SHINER CELEBRATES ITS 100
TH
YEAR OF BEER!
5 QUESTIONS WITH JIMMY MAURIC
1. Everyone from Texas seems to love Shiner Bock.
Why do you think Shiner Bock is so popular?
I think Shiner Bock is so popular because of the small home town
atmosphere where the beer is brewed. People can personalize
and associate themselves with the bond we have with the
brewery and community. People can relate to homemade product
(craft brewed) better then mass produced products and appreciate
this attribute about our beers. Of course I can not forget quality,
quality and quality that goes into our beers.
2. Aside from Shiner Bock what is the other Shiner beer you think
everybody should try and why?
I cannot answer that question; it would be like me trying to pick which of my children I love
more. I truly recommend all of our family of brews. We have such diverse avors and styles
to satisfy anybodys taste and preference. We really were proud of all of our anniversary
beers we produced and are extremely happy with the Shiner 100 commemorator that just
hit the shelves.
3. The 100th anniversary of Shiner is coming and the anniversary
beer is about to be released. Can you give us some secret information
about the beer?
It is not a secret any more, Shiner 100 Commemorator is out. It had to be really special to
celebrate our 100 years of brewing at Spoetzl Brewery and you will not be disappointed.
Staying true to our roots we brewed a Bavarian Starkbier or strong beer. You have to taste
it to appreciate, it that is all I have to say about it.
4. Shiner is such a small town, do you think that staying in a rural area
has helped the brewery?
Yes, I denitely think it has helped the brewery. In the early years, I think the small town
pride and work ethic helped the brewery stay in business so we could be here ultimately
today to celebrate a historic event.
5. What is one thing that everybody should know about Shiner Beer?
Its always about the beer! When you taste a Shiner beer, you are not just enjoying the best
beer you ever had, but you are experiencing 100 years of pride and joy and are now part
of our small town.
SHINER ANNIVERSARY BEERS
S
ince 1996 Shiner has been on a countdown to their 100
th
year as a
brewery, and their anniversary releases have been big hits. Many of the
limited release beers have made it to full production and we hope to see the
100
th
Anniversary brew make it big. Heres a list of Shiners anniversary beers.
2005 U Marzen-Style Ale #96
2006 U Bohemian Black Lager #97
2007 U Bavarian-Style Amber #98
2008 U Munich Style Helles Lager #99
THE BEERS STYLE ABV IBU OG AVAILABILITY
Shiner Bock Bock 4.4% 13 10.9 Year Round
Shiner Black Lager Bohemian Black Lager 4.9% 18 11.3 Year Round
Shiner Blonde Golden Lager 4.4% 13 10.7 Year Round
Shiner Hefeweizen Hefeweizen 5.4% 17 12.9 Year Round
Shiner Light Light Lager 4.0% 13 9.25 Year Round
Shiner 99 Helles Lager 4.9% 18 12.3 Year Round
Shiner Cheer Dunkelweizen 5.4% 22 Winter
W
hile visiting
Shiner we
met up with
some of the
Executives in
San Antonio and headed over to a
Bennigans, which proudly served
every Shiner beer available. We
were impressed to see this level of
commitment at a chain restaurant
and even happier to see that the
bartender had come up with a
unique twist on the half and half.
Stephanie Duke created a Black
as Hell which was a Shiner
99 (Helles) and Shiner black.
The result was a taste blend and
a visually stunning beer. You
can make one at home or head
over to San Antonio for some
Texas hospitality.
Pauwel Kwak
Kwak is rich amber in color with a slightly sweet, generously
malty character. Hops are subdued, but present a well-con-
sidered balance with the juicy ripeness of grain and a fruity,
meringue softness. The special Kwak glass is hard to miss in
Belgium. You can see enthusiastic beer drinkers of all ages
enjoying this wonderful beverage in every city across the
country. 8% ABV Available in 11.2oz; 750ml and 30L kegs.
Artisanal Imports
PO Box 41029
Austin TX, 78704
512-440-0811
www.artisanalimports.com
Belgium's best beers
salute and congratulate
America's Craft Brewers!
Tripel Karmeliet
While travelling in Belgium,
weve been impressed with how
many competing brewmasters
cite Tripel Karmeliet as one of
their favorite Tripels. Its rapidly
attaining status as one of the
new classics of the Belgian
brewing scene. Brewed with
oats, barley and wheat, Tripel
Karmeliet has soft, full, rich grain
character with hints of banana,
vanilla, and a slight, pleasing
bubble-gum aroma. A restrained
hop bitterness offers perfect
balance and a gentle counterpart
to its substantial maltiness. 8%
ABV Available in 11.2oz; 750ml
and 30L kegs.
DeuS Brut des Flandres
Deus undergoes a lengthy, costly maturation in the Cham-
pagne caves of France. The elegant and labor-intensive
"methode Champenoise" produces the best sparkling
beverages in the world. DeuS has characteristics of both
sparkling wine (ne, velvety carbonation) and specialty
beer (rich maltiness) but also exhibits a fragrant, herbal
and spicy character quite unique and special. Flavors
of anise, mint, malt, lavender, and a barely perceptible
hoppiness make DeuS a very sophisticated treat.
11.5% ABV Sold exclusively in 750ml bottles.
BEER 101
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:
W
hile its true there wont be many times when youll want to go out of your way to ruin a beer, knowing
how may still prove useful one day. If MacGyver had thought too much about what hed learned over
the years, perhaps he wouldnt have been able to make all those fantastic gadgets out of paper clips
and a wad of gum. The point is, all knowledge can be good depending on what you do with it.
So lets say youre at a friends party and you just walked into the kitchen to find your buddy and your girlfriend
suspiciously chummy. Youre out for revenge. One thing you could do is ruin his beer. How would you go about doing
that, you ask? Well, there are many things you can do, large and small, that can make his beer taste less than ideal.
In fact, beer is a very fragile beverage that can easily be ruined merely by neglecting it and not caring it for it properly.
Beer is your friend. If you dont take care of it, it will most definitely let you down when you need it most.
So here are ten surefire ways to destroy virtually any beer:
words: Jay R. Brooks photos: Carl Hyndman
054 )4 ). 9/52 425.+
Beer is essentially a Goldilocks beverage in that extremes on either
end of the temperature spectrum will damage it. Just as too cold will
ruin your beer, so will too hot. And where is the best place to crank
up the heat? In the trunk of your car on a hot daysay 85 degrees or
abovewhere the temperature will soar to between 130-175 degrees, and
can reach such heights after only 15 minutes in the sun.
Heat is one of the two major enemies of beer, its Dr. Doom. The higher the tempera-
ture, the quicker
your beer will
go bad. And its
an exponential
equation, like
earthquakes. For
every ten degrees
of temperature,
the amount of
time it takes for
your beer to spoil
is cut in half. The
ideal temperature
to store beer is
around 38-40
degrees. The
average craft beer will remain fresh for about 90 days (sometimes longer) if stored
properly. So that means if your beer is at 50 degrees, its shelf life will only be 45 days,
but at 60 degrees it will be a mere three weeks.
So your best bet is to buy your beer from the warm shelf rather than a cooler, then
put it into your trunk under a blazing sun. That should do in your beer in as little as
8 hours.
Beer is essentially a Go
end of the temperature s
in your beer, so will too
he heat? In the trunk of
abovewhere the temperature
ach such heights after only 15 minute
s one of the two major enemies
e quicker
beer will
d. And its
ponential
ion, like
uakes. For
n degrees
perature,
mount of
t takes for
beer to spoil
n half. The
temperature
e beer is
8 40
es. The
ge craft beer will remain fresh for abou
rly. So that means if your beer is at 50
but at 60 degrees it will be a mere three wee
So your best bet is to buy your beer from
put it into your trunk under a blazing sun. Th
8 h
:
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&2%%:% )4
They say that revenge is a dish best served
cold, and so it is with beer. While you cant
be too rich or too beautiful, your beer can cer-
tainly be too cold. Beer companies have made
a tidy living convincing people to drink their
beer ice cold, but the truth is that the colder
the beer is, the less of it you can actually taste, as
the closer the temperature gets to freezing (and below), the more
your taste buds are numbed.
At colder temperatures, several volatile components in the beer
arent released in your mouth and disappear down your throat
undetected. The beers avor prole is considerably narrowed and
some tastes disappear completely. Coldness also affects a beers
balance because hop character survives better than malt or fruity
esters. This is the reason that bland lagers, which are generally less
well-hopped, do better at cold temperatures and explains why ales are
generally served at warmer temperatures. A good rule of thumb is the
colder the beer, the less of it you can actually taste.
But the longer the beer is at or below freezing, the worse it gets. It will
develop something similar to chill haze and particles will begin to appear.
These particles look like akes, as if its snowing inside the beer bottle. They
wont actually affect the taste of the beerits only a cosmetic issuethough few
people like beer snow globes.
&ROSTY THE
"AR 'LASS
Speaking of ice cold, its
not just beer itself that shouldnt
go below freezing. Many bars serve frosted
glasses, believing theyre serving their customers
added value, something special. But the truth
is that frosting glasses in the freezer is a terrible
idea. Using a frosted glass chemically alters the
beer and changes its taste.
As mentioned above, generally when beer
dips below freezing ingredients begin to break
down, causing them to separate and form small
akes that swim around in the beer and make
it cloudy. This process is
often speeded up when
beer is poured into a
freezing container such
as a frosted glass. Of
course, because of its
alcohol content, beer
freezes at a point thats
already slightly below
freezing, the exact
point depending on the
percentage of alcohol.
Alcohol itself freezes
at -173 F.
is zer is a terrible
mically alters the
ally when beer
begin to break
e and form small
eer and make
process is
d h
that frosting glasses in the fre
ea. Using a frosted glass che
er and changes its taste.
As mentioned above, gen
below freezing ingredie
n, causing them to sepa
s that swim around in t
it cloudy.
f
,%4 4(%2%
"% ,)'(4
Heats evil twin is light, which can skunk a beer in
no time. Lightstruck is the ofcial term, but it makes
your beer smell like fresh skunk spray, not exactly the
bouquet youre looking for when you plunk your nose
into a glass of beer. Simply pouring your beer into a
pint glass and setting it outside on a sunny day will
cause it to skunk in a relatively short time.
Hops are the culprit in all this, because they
contain what are called isomerized alpha-acids, which,
coupled with sulfur compounds that are in your beer, are
transformed from iso-alpha-acids into 3-methyl-2-butene-
1-thiol. What causes this transformation is light. The result of
this chemical process is that your beer smells like skunk. And its
no wonder, since this process is exactly the same as takes place
in the furry woodland creatures that strike horror in our hearts every
time we see them.
Its the UV light that causes this chemical reaction, and so beer bottles
work as a kind of sunshade for your beer. And just like there are varying levels
of UV protection for your eyesight, not all beer bottles are created equal. Brown
bottles keep out UV light best, so if you want to ruin your beer, go for green or clear glass.
This allows the beer to get skunky before you even open it, especially when stored under the uorescent lights of the supermarket or in a front
window where rays of light stream in.
One exception to this rule is something Miller Brewing does in order to market their beer in clear glass, a decision undoubtedly made by
the marketing department rather than the brewers. In order to keep the beer from skunking, Miller uses a hop extract called tetra-hops,
whose chemical makeup is slightly different from normal hops. These tetra-hops are immune to lights effects, though they also have
no aroma.
Youll want to stay away from cans, of course, because no light gets through the aluminum and thus canned beer is far less susceptible
to becoming skunky.
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101
3(!+%
)4 50
Admittedly, this may be one of the oldest
pranks in the book, but its still a good one.
However, it does require a certain amount of planning, because
for the maximum effect you have to shake the beer without your
intended target noticing, but as soon as possible before he or she
opens it. Shaking increases the pressure of the carbon dioxide inside
the bottle or can, leaving it nowhere to go. When its nally opened,
the gas explodes out of the bottle or can and douses your target with
foam, while also ruining whats left of the beer.
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/ 0 % . ) 4 & / 2 ' % 4 ) 4
Once you open your beer, it starts going bad and its a race to
nish it before that happens. Under normal circumstances, sipping
a beer at a standard pace will allow the average person to win that
race. But if you hide someones beer after its been opened, even a half
hour to an hour will be enough time to ruin it. Moving it from room to room or from inside
to outside should be enough to take care of it.
4HE 7AITING
'!-%
Most beer is brewed to
be enjoyed as soon
as possible, when
its freshest. While
there are a few
beers that will benet
from aging, these are
in the vast minority,
probably less than 1%
of all beer sold. So for most beer, the
longer you wait to drink it, the better
the odds it will be past its prime. If you
really want to ruin your beer, all you
have to do is buy it and forget it. Time
will take care of the rest. If
you want to double the effect,
put it in a warm
attic. Or to
triple the effect,
put it in a warm
attic in front of
a window that
gets a lot of
sunlight. Youll
ruin that beer
in no time.
(!6% )4 7)4(/54 &//$
Alright, you caught us. The list is getting a little thin here at the end.
But the truth is that what was once a secret only beer geeks knew is
out. Beer goes really, really well with a variety of foods and in
manysome might say allinstances does a better job of complimenting
or contrasting a meal than wine could ever hope to. Cheese has
long been paired with wine to the point where theyve become
inextricably linked. But the truth is that cheese and beer are a
far better match and are wonderful together.
So having just your beer alone is in a way ruining
the experience that could be made so much better by
pairing it with your meal. Beer should be part of your
everyday existence, not just consumed on week-
ends or special occasions. That means having it
with meals, snacks, and even dessert. Its hardly
a secret anymore that several styles of beer are
quite wonderful with chocolate.
4 7)4(/54 &//$
us. The list is getting a little thin here at the end
hat was o
really well with a variety of foods and in
allinstances does a better job of complimenting
than wine could ever hope to. Cheese has
with wine to the point where theyve become
nked. But the truth is that cheese and beer are a
h d d f l h
just your beer alone is in a way ruining
rience that could be made so much better by
ng it with your meal. Beer should be art of your
veryday existence, not just consumed on week-
ends or special occasions. That means having it
with meals k d ven desser It h dl
a secret veral styles
quite wonderful with chocolate.
[
48
]
:
37)' )4 $)2%#4,9
&2/- 4(% "/44,%
/2 #!.
Admittedly, drinking your beer directly from
the bottle or can wont ruin the beer per
se, but it will keep it from realizing
its full potential, stunting its avors
from owering. It may, however, ruin
your innards. Pouring the beer into a glass and
allowing it to breathe lets the carbon dioxide gas
escape. When you instead drink directly from the bottle
or can, that gas goes down your throat, causing you
to burp and fart with wild abandon. So if thats your goal,
you could always hide all the cups and
glassware. That way the only thing
that will break is the wind.
I
ts probably obvious by now
that barring your evil plans
for revenge, avoiding
these ten ways to ruin
your beer will make it
taste better and last longer.
And perhaps living well is the
best revenge. And living life well
demands good beer.
BEER 101
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LISTEN LIVE SUNDAYS FROM 5-7 PM PST
BEER, WINE, AND SPIRITS!!!
VISIT WWW.TASTINGWITHTOM.COM TO FIND
YOUR LOCAL STATION AND TO DOWNLOAD PODCASTS
OF EVERY SHOW!
DONT MISS
A SINGLE ISSUE!
Visit our website at:
WWW.THEBEERMAG.COM
COOL PLACES
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BUBES BRE
words and photos: John Richard
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WERY
WHAT: Bubes Brewery
WHERE: Mt. Joy, PA
WHY: It is a historic site
WHATS ON TAP: Kolsch, Red Ale,
Stout, Kiwi-Strawberry Wheat, Brown
Ale, Heffweizen, IPA
HOW MUCH: 3.5 bbl ketle,
2 10 bbl fermenters, one 10 bbl
conditioning tank
RESTAURANT AND PUB
EMPLOYEES: Yes and dress in
costume at times!
W
here would a beer lover go who
wanted to visit a local pub,
biergarten, Victorian restaurant,
underground restaurant, martini
bar, brewery, and a very unique
hotel all in one day? Look no further than
Bubes Brewery, located in the little town of
Mt. Joy, Pennsylvaniaright in the heart of
Pennsylvania Dutch Country. What more can a
beer lover ask for?
Bubes, pronounced Boobies, is a fully operational 19
th

century brewery complex that is listed on the National
Register of Historic Places. The original owner, Alois
Bube, started the brewery in the 1880s, and various
parts of this historic brewery are still intact. Brewing
stopped during the prohibition years and didnt resume
until 2001, at which time a new brewery reopened thanks
to the talents of head brewer Brian Teets. The brewing
torch passed from a Bube to a Teet.
Current owner Sam Allen started working at Bubes
in 1981, and not surprisingly for a young man, he fell in
love with it. He and a college friend bought the place in
1982. Since then, Sam has been the man behind Bubes,
constantly updating the building and grounds, renovating
everything from the catacombs where the beer was
lagered, to the hotel originally built by Alois Bube to
house his workers. Today, theres something happening
in every venue at Bubes.
There is so much to see and do at Bubes that I
cant do it justice in one short article. Bubes needs
to be experienced before you can fully appreciate its
uniqueness and come to enjoy it as much as I do.
Everybody loves Bubes
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COOL PLACES
ALOIS RESTAURANT (OLD HOTEL) s Gourmet
ne dining, martini bar, live jazz, and murder
mystery dinners. Sam Allen performs in the
murder mystery dinners, and is joined by an
acting troop comprised of 12 local actors.
Thirty-seven murder mystery dinners are
held each year, with themes running from a
murderers speakeasy to Nutcracker mysteries
for the Christmas holidays.
BOTTLING WORKS AND BIERGARTENS s
Serving Bubes beer and other craft beers.
The bar and biergarten are located in the old
bottling works area of the original brewery,
which originally served as the bottling area,
wagon loading area, and boiler operation
area. There are multiple taps serving Bubes
beer and other craft or imported beers. The
bartender, Josh Longo, explained that the
lack of macrobrew taps is intentional so that
guests can experience the variety of beers that
are available from craft and import brewers.
Multiple themed parties are held in the bottling
works, including a beach party with three
tons of sand, resort bash with hot tubs in
the biergarten, St. Pattys party, Mardi Gras
festivities complete with Bube beads, and a
Halloween party with ghost tours. The ghost
tours are hosted by Jean Ellis, author of the
booklet Spirits in the Brewery. Ellis also happens
to be a direct descendent of Alois Bube.
CATACOMBS RESTAURANT s Dining in the
Catacombs is a unique ne dining experience.
This area was originally used by Alois Bube
to lager his beer in a cool, dark environment.
The current restaurant is four stories (40 feet)
underground, and many of the original wooden
lagering tanks are still in place. The area remains
dark and cool, providing a unique dining
experience and an excellent venue to hold their
feasts. Bubes holds 46 feasts throughout the
year, with medieval, pirate, Roman, Halloween,
and Christmas themes. I attended the medieval
feast and will elaborate on that experience later
in this article. These feasts are liberally rated PG-
13, but I wouldnt take anyone under the age of
18. The humor and other activities can be a
little bawdy at times.
BUBES CENTRAL HOTEL s The original hotel
has been renovated with interior and exterior
Victorian decor. Theres a Victorian restaurant for
ne dining and a martini bar in the original bar
room. Seven rooms in the old hotel have been
refurbished and themed to provide a unique
experience. The revamped rooms include
desert, jungle, barroom, naughty princess,
nice princess, and Mexican/American themed
rooms. They also have a ballroom for weddings,
large group parties, and banquets.
BUBES BREWERY s Brian Teets, the head brewer,
has a Ph.D. in biochemistry and is fascinated
with the chemistry involved in brewing. His
brews run the gamut from a Berliner Weise beer
to an oatmeal stout. On my last visit I tried the
wet hopped Requiem IPA, the Red Boar Ale,
and Black Boar Porter. All beers were clean and
properly hopped for the style. The wet hopped
Requiem IPA was unique in that fresh, not dried,
hops were used to make this beer, and fresh
hop cones were oated in the pint of beer. This
provided a fresh hop avor and aroma without
an overpowering hop bitterness. Bubes brewery
is small; they brew 200-gallon batches once
each week exclusively for their bars, and the
beer isnt available anywhere else in the local
area. They try to keep ve taps on hand for their
own brew in the bottling works bar.
Alois Restaurant and Bar. Bottling Works.
The Biergarten
and Biergarten
Bar at Bubes
Brewery.
Below: Heading
down to the Feast.
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FEASTS s The most popular feast is their
classic and original medieval feast, where
guests dine with minstrels, wenches,
beggars, and feastmaster Sam Allen.
The actors appear in medieval garb
and makeup to depict the avor of this
period. The feasts accommodate up to
40 people, and if your party has 20 or
more guests, you can schedule your own
private show. Unlike dinner theatre, the
dinner is the show.
I attended this feast with my wife,
21-year-old daughter, and her boyfriend.
Each couple is given two tickets for two
pitchers of beer or wine, and additional
pitchers are available for purchase during
the course of the meal.
The food was served in multiple courses
and did not begin until several guests
begged for food. Several diners were
required to grovel at the feastmasters
feet and repeat several rather humiliating
requests for food. They did an excellent
job and the rst course was served.
Additional courses were served after the
feastmaster read from The Book. These
readings were based loosely on the course
that was being served. The feast consisted
of breads, salad, roast beast, potatoes,
vegetable, and desert. The quantities were
large enough so that it felt like a feast, and
everything was served family style by the
serving wenches.

During each course, minstrels played
music, toasts were made, and stories or
jokes were shared by the feastmaster and
beggars. Before the beast was served, two
guests had to recreate the
hunt and kill. Two female
guests played the part
of the bush so that
the hunter could hide,
then spring out and kill
the beast.
The highlight of the
evening, for me, was the
massage I received during
dinner from one of the
wenches. It was a little
strange sitting shirtless at
dinner and eating beast,
but maybe this was a
common occurrence during medieval
feasts. I was slathered in scented oil
warmed by the wenchs breasts, and my
muscles were kneaded and massaged.
The wench then forked me, which was
the rst time I was forked in front of my
wife. The wench then forked me harder
until I begged for mercy. I must admit, I
was never forked that hard before.
People come from miles around to
experience the feasts at Bubes, and
based on my experience, it is well
worth the trip. The food was good, the
actorsincluding the serving wench
and beggarwere attentive and helped
transport us back to medieval times, and
the setting in the Catacombs provided an
ideal background.
If youre ever in Lancaster County,
Pennsylvania, Bubes is a must-do.
The complex is one of a kind and the
experience is unparalleled. There is
nothing quite like sitting in a 19
th
century
brewery, hands wrapped around a Bube
beer, and contemplating everything this
wonderful establishment has to offer.
Normally wed
have some
insight or smart
comments about
the photos. But
honestly they are
pretty strange,
but funny and
require nothing to
add to them. Hey
what happens at
Bubes stays at
Bubes unless you
write about it for a
magazine.
HOMEBREWING
WITH PMLT
HOMEBREW
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[
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:
words and photos: Rob Sterkel
PMLT E GCCC, EEEM E GCCC,
PMLT AWC EEEM...
S
ome people like fruit, and some think it has no place in beer, but
many of us can thank a tasty fruit beer for coaxing us into the
wonderful and varied beer world. Take me for example; Pyramids
Apricot Ale was one of the first beers I ever tried outside of
American Light Lager and it remains a favorite.
Regardless of your opinion, in order to brew a good fruit beer you
must first brew a good base beer. A good foundation is paramount
to creating a tasty homebrewed fruit beer.
FRESH: Fresh fruit is covered in yeast and bacteria,
and while adding it to the boil will sanitize it, it will
also set the pectins and cause your beer to be hazy.
In addition to washing with water you need heat to
sanitize the fruit.
FROZEN: Freezing fresh fruit breaks down the cell
walls so the juices and color are easily extracted.
Frozen fruit is not pasteurized.
CANNED PUREE: Canned
fruit purees like the Oregon
brand are pasteurized and
ready to use. Recipes typically
use one can per 5-gallon
batch. In addition to avor
and aroma, purees also add
a fair amount of color.
How to Add It
You can add fruit to pretty much any beer, and you have several choices when
selecting which fruit to use. Whether fresh, frozen, canned, dried, or extract, fruit can be
added at nearly every stage of the homebrewing process. Depending on the type of fruit
and the desired result you can make your addition to the mash, during the boil, to the
fermenter (primary or secondary), or at bottling or kegging.
The length of time you leave the beer in contact with the fruit depends on the beer.
Likewise, the amount of fruit added to a recipe will vary with the beer as well as the fruit. A
dark, malty beer like an Oatmeal Stout will require a lot more fruit to get the avor level you
desire than an American Wheat ale will.
When selecting fruit, be sure to choose 100 % fruit products. Some added preservatives
and other chemicals will inhibit yeast performance and could produce off avors. One
exception is frozen or canned fruits that have some sugar added, such as fruit pie llings.
These simple sugars will just add fermentables to your beer.
Regardless what type of fruit you choose, it is important that you avoid boiling it. Boiling
will change a fruits avor to that of cooked fruit and also set the natural pectins in the fruit,
which causes them to gel. These gelled pectins will cause haze problems in your beer. Also,
boiling your fruit drives off the majority of the aromatics and much of the fruit avor.
Both of these problems have their exceptions though. Perhaps youre making a Cherry
Chocolate Stout. The haze wont show up in the dark beer, and the boiled cherries will
produce a avor similar to a sauce that would be served over a chocolate dessertnot a
problem at all.
(
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When to
Add Your Fruit
ADD IT EARLY s The role you want the
fruit to play in your beer will dictate when you
add it. If you desire only a small background
hint of the fruit you can add it to the primary
fermenter. Be sure to sanitize fresh fruit
before adding it to the primary. Boil the wort
as normal and cool it to 160 F. Place the
fruit in a mesh bag and place the bag in the
wort; pasteurize it by holding the temperature
between 150-160 F for 15-20 minutes, then transfer to the primary fermenter.
This is probably the least efcient use of fruit. During fermentation the yeast will drive off
almost all of the compounds gained from the fruit. The result will be a fairly dry beer with
hints of fruit on the tongue and little to no fruit aroma. The activity of primary fermentation
scrubs out the aromatics and pushes the great fruit aroma out of the beer. If you can smell
fruit when your beer is fermenting that means the aroma is leaving your beer with each
bubble in the airlock.
ADD IT LATE s If you would like more fruit prominence you can add it to a secondary
vessel once your beer has fermented for a few days. When adding fresh fruit in this manner
heat enough water to cover the fruit and
steep it at 160 F for 15 minutes, then cool
it in an ice bath and add it to the sanitized
secondary fermenter. Rack the beer onto the
fruit, picking up some of the yeast that has
settled. The yeast will continue to ferment the
sugars provided by the fruit and will add a bit
more alcohol to your nished beer.
Its helpful to taste you beer while its on
the fruit to monitor the level of avor. When
fermentation has stopped and the level
of fruit is how you want it, bottle or keg
as usual. It is important that fermentation
nishes completely, because unfermented
fruit sugar can cause dangerously over-
carbonated bottles of beer.
ADD IT AFTER s A third option is to add fruit extract to your beer at bottling or kegging. Ive
done this with lemon extract bottled with a cream ale, blueberry extract in stout, and peach
extract in a wheat beer. Adding extract at the bottling stage gives you the exibility of dialing
in the level of fruit avor you want in your beer and allows more variety from a batch.
Rather than just dumping the bottle of extract into your entire batch, do a few taste tests
rst. Pour a measured amount of the base beer into a glass and dose it with a few drops of
extract to see how many drops add just the right
amount of aroma and avor. You can then
multiply this amount
for bottle and keg
additions. If you keg
you can also dose
each serving with
drops of fruit extract
right at the tap.
SOME COMMON
HOMEBREWING
FRUITS:
Oranges/Citrus
Juice is acidic, not very avorful, and will
add tartness. Most avor is in the peel; the
white part (pith) is bitter. Wash and zest the
outer skin with a potato peeler or grater and
separate the pith from the inner sections.
Raspberries
Raspberries are fairly intense, juicy, and simple
to use. Dont worry about the seeds; they settle
out easily. Mix raspberries and blackberries for
a colorful combination.
Peaches/Apricots
Subtle, a great way to ll out a wheat beer.
Blueberries
Versatile in just about any base beer,
Dortmunder to Stout.
Strawberries
The delicate avor is difcult to carry over to
the nished beer; you need large quantities.
Cherries
Adding around one pound per gallon is
not unusual for bold cherry character in
full-avored beers. A touch of cherry extract
can aid in aroma, but beware: too much tends
to taste like cough syrup.
THE OTHER
KIND OF FRUIT:
While technically fruit, the Beer
Judge Certication Program (BJCP)
guidelines classify the following
ingredients as vegetables when
used in beer.
Pumpkin(pumpkin is a fruit)
There are many different versions of pumpkin
beer, toasted to lightly caramelized; I sprinkle
pumpkin with brown sugar for some added
avor and fermentability. Pumpkin and the
spices that commonly accompany it in things
like pie can be added to the mash, to the boil,
or to the primary or secondary fermenters. The
spices alone can also be added to a keg.
Chilies(chilies are fruit too)
Fresh, roasted, or dried. The longer the chilies
remain in the beer, the hotter it gets so its
important to be able to remove them when
the desired level of heat is reached. If youre
planning on adding chilies to a keg of beer,
place them in a weighted mesh bag and tie a
piece of plain dental oss to the bag. Close the
oss in the keg lid and youll be able to pull the
bag up when youre ready.
HOMEBREW
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:
COMMON
FRUIT
/
BEER
PAIRINGS USED IN
HOMEBREWING:
D
uring the microbrewery
explosion of the 1990s it
seemed everyone had a
raspberry wheat beer on
tap and this is still a popular,
simple combination. For other creative
pairings of fruit and beer take a cue from the
food world. Flavors that blend well in food,
mainly deserts, will likely do well in beer.
s Raspberry Wheat
s Dark Cherry Stout
s Cranberry Amber Ale
s Blueberry Porter
s Orange Cream Ale
s Plum Lager
s Pomegranate Wheat
s Mango Pale Ale
As a general rule, hoppiness does not
blend well with most fruit beers. To
overcome this, eliminate late hop additions
and use only bittering hops early in the
boil. There are always exceptions, such
as Dogsh Heads Aprihop: a strong IPA
brewed with apricots.
During fermentation the sweetness from
the natural fruit sugars disappears, leaving
behind the raw, tart avor. When choosing
a fruit for your beer, imagine your desired
fruit avor without sweetness, and then
imagine the malt sweetness of your beer
adding back to that. This will help balance
your brew and keep it what it should be, a
great beer with enjoyable complimentary
fruit characteristics.
TPE
U Let the beers character come through. It
should be a good beer rst with a balanced
fruit avor.
U The amount of fruit you need will vary by
beer style. Lighter, more delicate beers like
Pilsners and wheat beers will need less fruit
than Imperial Stouts.
U Dont boil your fruit. Boiling sets the natural
fruit pectin and causes hazy beer, as well as
a cooked fruit avor.
U Using a wide-mouthed fermenter like
a plastic bucket makes it much easier to
get the fruit in and back out again. This
also avoids problems with fruit clogging
the narrow neck of a carboy during
fermentation, which could build up pressure
and cause a mess or even a carboy explosion.
U After adding fruit make sure fermentation
has ceased before bottling. The yeast will
need time to ferment the sugars found
naturally in the fruit.
U Putting the fruit in a muslin bag or reusable
hop bag before it goes into the brew pot to
pasteurize makes it easier to remove.
U Depending on the quantity of fruit you
use, your volume could be much larger
than youre used to working with. Make sure
your kettle and fermenter are of adequate
size before you start.
U Prevent clashing avorsup the sweetness
and lower the bitterness.
U Lightly wash fresh fruit and freeze it prior to
brewing. Freezing breaks down the cell walls
and helps release all of the things you want.
U Split a batch into ve one-gallon containers
and try different fruits.
On the left is a Strong Blonde Ale, on the right is the same beer aged on homegrown Concord grapes for two weeks.
HOMEBREW
words: Rob Sterkel
MECPEE
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LEMONHEAD ALE
10 gallons - All Grain
10 lbs. Pilsner Malt
10 lbs. 2-Row
2 lbs. Flaked Rice
2 lbs. Cane or Corn Sugar (15 min.)
2 oz. Liberty Hops (60 min.)
1 oz. Liberty Hops (1 min.)
2 Whirock Tablets (15 min.)
2-Packs White Labs Yeast Cream Ale
Blend WLP080 if available or White Labs
WLP001 (Cal Ale) yeast or Wyeast 1056
(American Ale)
1.5 lbs. Clover Honey (5 min.)
Zest and juice of 1 lemon (5 min.)
PrcceHure:
1. Mash grains and rice at 149 F for
90 minutes.
2. Boil for 90 minutes.
3. Ferment at 65 F.
4. Flavor to taste at bottling or kegging
with lemon extract.
CcnneHcs:
This is a great summertime
beer inspired by Leinenkugels
Summer Shandy. I also added a
handful of chopped lemongrass
and combined it in a muslin bag
with the lemon zest in the boil.
Added seven drops of natural
lemon extract per 12 oz. bottle.
O.G. 1.054
F.G. 1.005
PrcceHure:
1. Mash grains at 150 F for 60 minutes.
2. Boil for 90 minutes; rst hop addition at
60 min.
3. Add orages in mesh bag at one minute
remaining in boil to sanitize, transfer bag
to fermenter.
4. Pitch yeast at 55-60 F.
5. Ferment at 50 F.
CcnneHcs:
A very smooth and fairly
dry beer, but big on taste. I
remember drinking several
pints of this straight out of the
fermenter when kegging it.
Tastes like orange marmalade on
fresh bread.
O.G. 1.041
F.G. 1.005
CMAWGE
VmEAT
LAGER
10 gallons - All Grain Recipe
12 lbs Pilsner Malt
10 lbs. Wheat Malt
1 lb. Munich Malt
.5 lb. Melanoidin Malt
.5 oz. Marynka Hops (60 min.)
.5 oz. Marynka Hops (30 min.)
.5 oz. Wilamette Hops (10 min.)
1 oz. Liberty Hops (1 min.)
2 Whirock Tablets (15 min.)
2-Packs WLP838 Southern German Lager
or Wyeast 2308 Munich Lager Yeast.
Zest and Juice of 3 Oranges (1 min.)
[
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:
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BEER BASICS
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VATEM
U
p next in
our Back to
Basics series
is water. You
already know
all about hops and barley if
you have been playing along,
and you might also think you
know everything there is to
know about water, but there is
more to water than what is on
the surface, especially when
talking about beer.
EEEM EAECE
70% OF THE SURFACE OF THE EARTH IS
WATER; 61% OF YOUR BODY IS WATER,
AND 100% OF YOUR BEER IS WATER
words & photos: Don Osborn
H
2
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However you pour it, most of the volume of beer is water. Beer is
made from the sugar from malted barley, embellished with aromas and
avors from hops, and fermented by yeast, but without good water to
begin with it would be little more than dirty alcoholic dishwater.
Waters source plays a signicant role when it comes to mineral
content and impact on a beers avor. Certain mineral compositions
benet certain beer styles, like the soft water of Pilsen Czech
Republic, home to the original Pilsner beer, or the hard water of
Burton upon Trent and its ne English ales. Fortunately, we know a lot
about water mineral content, and brewers can take steps to modify
their water to match a desired water prole.
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Traditionally, breweries were located
near clean reliable water sources, and
proximity to water was often the determining
factor as to where a brewery was built. Pure
spring water was once a brewerys most
valuable asset, especially when less was
known about water quality, analysis, and
treatment. Today, however, due to water
quality concerns as well as consistency of
supply, many breweries are switching to
city water. Though less romantic, city water
is consistent and in good supply, and its
composition is no secret. This allows the
brewer to treat it as he wants.
Municipal water supplies are usually
gathered from several deep wells, reservoirs,
and sometimes rivers. Brewers might
abandon their traditional water sources
for city water for many reasons, but one
of the more common is that their private
water sources might not be able to provide
all the water they need, especially if their
brewing capacity has increased over time.
This is the case with Yuengling (in Pottsville,
Pennsylvania), one of the oldest family
owned breweries in America.
There are a few breweries that still use
more traditional water sources, though.
Abbey of Notre-Dame de Saint-Rmy, for
example, makers of Rochefort, draw their
water from a well inside the monasterys
walls. That type of brewery, however, is
much scarcer than it once was.
The variety of ways water can be subtly
altered is so great that some breweries install
their own treatment equipment. Because
water proles can change with the seasons,
water analysis and treatment are ongoing
tasks. On average, homebrewers do not
have to worry much about this. A rule of
thumb for homebrewers is if it tastes good
coming out of the tap you can brew with
it. Still, some homebrewers obtain water
reports about their local water and modify it
as they see t.
One reason water varies so much from
place to place has to do with what happens
to the pure water that falls from the sky
once it strikes earth. If the make up of the
earth where it lands is hard rock, the water
will not penetrate deeply and will not absorb
many minerals, thus leaving it soft. If,
however, the rocks are more permeable,
such as limestone or sandstone, water will
seep into them and dissolve minerals on the
way to the reservoir, becoming hard water.
The make up of the ground will determine
how the water is ltered and what it picks
up on its way to your tap.
Whats in a Well?
BASICS BARLEY
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Water Treatments
When mineral or chemical content is unsatisfactory and affects the beer in an
undesirable way, something must be done. This can be very complicated when talking about
shifting around protons and electrons, mash pH, and the variety of treatment options. We will take
a look at some of the common water treatments and try to keep it simple.
A brewer will often need to reduce the amount of bicarbonate in his hard water. As Wikipedia
puts it, many bicarbonates are soluble in water at standard temperature and pressure, particularly
sodium bicarbonate and magnesium bicarbonate [calcium is another that is often present]; both
of these substances contribute to total dissolved solids, a common parameter for assessing water
quality. The most basic method to reduce bicarbonate is to boil and aerate the water. Aeration
drives off the carbonic acid that is decomposed to CO2 during the boil. After the water is boiled
and the sediment settles to the bottom, the water can be decanted off. There are other methods
as well, such as deionization or acid treatment.
Chlorinated compounds (chlorine) are other pesky presences in municipal water supplies.
Chlorine hampers yeast growth and contributes that summer-pool aroma and taste. The water can
be boiled before using to drive the chlorine off, or carbon ltration such as a charcoal lter can be
used for a more involved approach. Perhaps the simplest approach to reducing chlorine, though,
is to add potassium metabisulte, or in a homebrewers term, camden tablets.
Sometimes a brewer wants to add things to his water. Certain minerals like calcium,
magnesium, and zinc are helpful for healthy yeast growth and fermentation when present in proper
quantities. Some water proles are lacking in these (ex: ion-exchanged soft water), but fortunately
the grains will usually be able to supply what is needed, except for zinc. Therefore, brewers might
add yeast nutrients containing zinc and other yeast vitamins.
Other additions to the brew kettle may involve sodium, chloride, and sulfate. Sodium and
chloride can round out the avor of a beer and help emphasize sweetness, while sulfates may
foster a crisper bitterness from the hops. If a brewer knows his water prole and the ppm (parts
per million) of these minerals, he can add what he wants.
WATER,
WATER,
EVERYWHERE
O
f course there is water in
beer, but that is only half the
story when it comes to the
water used in the brewing
process. First, brewing
equipment has to be clean and sanitized.
Homebrewers and commercial brewers may
differ in their methods of accomplishing this, but
water is always used.
Next comes the fun part, the mash. The
crushed barley is mixed with heated water in the
mash tun, and complex reactions between the
stewing malt and water result in ion exchanges.
We have talked about the effort brewers go
through to get their water just right; it all comes
together in the mash tun.
More water is used to sparge (rinse) the grain
after the mash is complete. Sparging is how
brewers extract remaining sugars in the grain.
Cleaning up is the most enjoyable part of the
entire brewing process, and brewers of all sorts
revel in using lots of water during this joyful task.
Im kidding about the enjoyment, not the water.
Think brewers have used enough water to
make beer? can you say bottles and kegs? These
need to be cleaned and sanitized too. Water
proles, minerals, and ions do not come into
play in cleaning and sanitizing, but water is still
being employed.
Drink Local
We talked earlier about how breweries used to spring up around good water sources. It is no coincidence that those that
are still around today make world class beer. Trial and error helped them gure out which kind of beer worked best with their unique water
prole. It is probably true that they had little idea how many ppm of calcium sulfate were in their water, but they eventually found recipes
for great beer and they kept making them. Well take a look at a few brewing meccas with unique water proles.
PILSEN (AKA PLZEN),
CZECm MEPLELC
Do you recognize the name of this city?
It is only the most brewed and imitated
style in the world. Before 1842 beers
were darker but advancements in malting
helped Pilsen brewers develop delicately
kilned malt. This lighter malt was different
from the common darker malts of the
day, and it was a signicant factor in the
immediate adoption of the new clearer,
light yellow beer style. It should be noted,
though, that the beer would not be what
it is if not for the extremely soft water
owing into the mash tuns at Plzensky
Prazdroj, brewers of Pilsner Urquell then
and now.
The water in Pilsen contains only
about 50 ppm of dissolved solids (some
sources say it is as low as 30 ppm).
The brewery uses water from municipal
water supplies and from its own
artesian well. The well water is actually
treated to remove iron and manganese,
making it a little softer than it already is.
A soft-water prole not only yields
beers with smooth hop bitterness, but
also allows for lighter colored beers.
Brewers often need to use darker malts
to balance the pH of the mash. Waters
high in carbonate (unlike Pilsner Urquell)
make a mash too alkaline when only pale
malts are used, and darker malts are
used to correct this. Since that is not the
case for Plzensky Prazdroj, they can use
only lightly kilned malt and make beer
as light as they wish as well as extract a
softer bitterness from the hops.
BURTON ON TRENT,
EWGLAWC
On the opposite side of the spectrum of
Pilsens soft water is Burton upon Trent.
Burtons water has one of the highest
concentrations of dissolved solids out
there, at around 1,200 ppm. Its water is
hard, lled with calcium sulfate but low
in carbonate. The sulfate is well suited
for the sharp, clean bitterness of classic
pale ales.
The water taken from the Trent Valley
picks up calcium sulfate from the
gypsum-rich sandstone through which it
passes. The high calcium content gives
the beer good body, and the sulfate
helps extract bitterness from the hops.
It is no coincidence that India Pale Ale
is often associated with Burton, even
if the style did not originate there (it
originated in London).
A brewer can emulate this water
prole by Burtonizing his water.
This involves removing carbonate
and adding sulfate by including
both gypsum and Epsom salts. The
difference this water prole makes is
evident in the hard bitter crispness of
a good IPA as compared to the softer,
mellow bitterness of a Czech Pilsner.

LONDON, EWGLAWC
The water in London splits the
difference between Pilsen and Burton
upon Trent and contains around 450
ppm of dissolved solids. Londons
water has both a reasonable level of
carbonate and sodium and chloride.
This composition works very well for
smooth, balanced darker beers like
Porter, Stout, and Mild.
London is home to many styles of dark
ale, and the water is considered ideal
for this kind of brewing. The water is
relatively hard, but its makeup is different
than Burton in that its carbonate level is
actually higher than Burtons.
Grain bills with lots of dark roasted
grains are more acidic than all pale malt
mashes, and can therefore tolerate
greater carbonate levels. This is why
successfully brewing darker beers
is often easier than brewing lighter
beers; darker brews are not as nicky
about water chemistry. A brew master
of Fullers once remarked that they
Burtonize their water in London when
brewing their bitters, more evidence of
the difference between the two cities
water supplies.
EMEVWG GREEN
T
here are many ways breweries can be conservative about energy use and waste production. Smart use
of water is certainly a large part of that; here are some examples of what breweries are doing:
Fourex (XXXX) brewery in Australia installed a water recycling plant that helps them cut water
use by 40% without affecting the taste of the beer. The recycled water does not go into the beer, but
is used to clean packaging lines, lubricate the conveyor chain, and ush toilets.
New Belgium Brewing in Fort Collins, CO made a change when faced with surcharges from the city to dispose
of their large volume of waste water. Instead of paying the fee, they took the money and purchased their own water
treatment equipment. They began to recover biogas from processed water and use it to produce electricity. They
anticipated a payback for the cost of the treatment equipment in ve years, but it came in less than three.
In a more general sense breweries can simply update outdated and inefcient equipment to newer water-
saving devices, such as in the bottling and kegging room where a lot of containers need to be washed and
sanitized. Something as simple as newly designed spray nozzles can use less water, be more reliable than
old equipment, and minimize a brewerys downtime. Smart breweries may also recover heat from nal rinse
water and apply it towards the next batch of water that needs heating.
Whether the equipment is modern and efcient, or clunky and old, a brewery is going to need a lot of
water to make beer. The rst-time homebrewer might not have a care in the world about what type of water
he is using; however, most commercial brewers need to know something about water chemistry and decide
if they need to treat their water. In the end it is all about how water is combined with the barley and hops,
fermented by yeast, and transformed from a clear liquid into the colorful elixir we know and love.
SOURCES:
New Brewing Lager Beer
Gregory Noonan
Designing Great Beers
Ray Daniels
Beer Companion
Michael Jackson
Brewing Classic Styles
Jamil Zainasheff and
John J. Palmer
How to BrewJohn Palmer
:
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words: Derek Buono photos: Carl Hyndman
CAN THE KING OT THE NITRO CAN BE
DETHRONED BY ANOTHER IRISH ICON?
BEER CHALLENGE
f you had to name the most
famous things from Ireland
youd have a pretty good
list of things the world
couldnt live without.
Just off the top of our
heads we came up with
Lucky Charms, soap,
whiskey, rainbows, little
leprechauns, pots of
gold, ghting, and
probably the most well
known Irish product other than
the color greenGuinness. Many
of you might think there arent any
other Irish stouts to choose from. Do
you think Irish Spring is the only soap?
Well, it might be the only Irish soap, but
luckily for the world Ireland brews a few
different dry Irish Stouts. Where better
than our March/April issue to have a good
old Irish brawl between two Irish beers?
Welcome to the Guinness versus Beamish
Brawl. May the best can win.
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[
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:
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!
BEER CHALLENGE
SCOUTING REPORT
T
he ght was close, but it wasnt unanimous. At least none of the judges looked like
they were eating something gross or drinking cleaning solution (this has happened
in other taste tests). In the end, Guinnesss mesmerizing cascade and off-white head,
its faint aroma of chocolate, coffee, and slight hint of smoke, and easy drinking nature
scored big. Guinness is light, refreshing, and not overpowering with very subtle hints of
coffee and chocolate and an easy nish. It is not heavy, like many people believe, but is
in fact a session beer, which in real terms means it has less alcohol and a lighter body.
You can drink it all day, every day. These qualities are what make Guinness so good.
T
he Blue Corner
Your current #1 ranked dry
Irish Stout in a nitrous can hails
from Dublin Ireland. Guinness
is trained and brewed at
Guinness Limited and comes in
at a lean and mean 14.9 oz
of pure enjoyment. Wearing the
traditional black can with white
lettering and a gold harp, its the
most famous Irish Stout in the
worldGuinness Dry Irish Stout.
HOMETOWN: Dublin, Ireland
ABV: 4.2%
SERVING SIZE: 14.9 oz (nitro can)
CALORIES: 125 / 12 oz.
SERVING TEMP: 45-50
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T
he S
core C
ard
Like in boxing we scored each beer on a 10 point must system. We used a total of eight
judges with different levels of beer drinking experience. They were given both beers blind
and not told what was in the cup until after the ght. In the event that a judge couldnt
immediately decide on a favorite the decision was scored closed but in favor of the one they
chose in the end (example 10/8 was if the judge liked either beer better immediately; 10/9
was if they thought it was close but had to pick a winner). In the event that a judge could not
make a decisions/he was banished from the ofce for life. Who cant pick A or B?
JUDGE
Derek
Joanna
Dave
Chuck
James
Joe
Carl
TOTAL
Guinness
10
10
8
10
10
8
10 68
Beamish
8
8
10
8
8
10
9 61
And the Winna Is.
A
t the end of a scheduled 15 round ght the result was close. Many
really liked each ghter, but when it came down to it the split decision
revealed that the current champion was still the champ. Most liked
Guinnesss slightly smoother and more balanced taste over Beamishs
slightly more creamy and robust avor. The pride of Dublin can stand tall
and remain on top, and others can keep trying to knock it down. For now,
Guinness holds the belt.
SCOUTING REPORT
A
few of the judges picked Beamish as the winner and for good reason. It doesnt try to be something
different but embraces the style and adds a little something to it, just enough to make it stand out.
The pour reveals a look similar to that of Guinness, so much that if you put a gun to most peoples heads
they wouldnt be able to tell the difference. The smell reveals just a little more chocolate and coffee than
Guinness. The mouth feel is much creamier than Guinness but not overpowering, but just enough to be
noticed. There is some extra avor in there, and most of our judges described it as bitternot bad, just a
little twang that was hard to describe . The coating from the head made the nish linger more. Veteran
beer drinkers might like the creamier, slightly more hearty avor of Beamish over Guinness. Both Guinness
and Beamish are good examples of Irish stout, and if nothing else we actually like the design of the
Beamish can better.
T
he R
ed C
orn
er
Trained in the ne art of
nitrous carbonation out of the
Beamish and Crawford brewery
in Cork Ireland.also weighing
in at precisely 14.9 oz and dressed in a black can with red letteringthe challenger and #1 contender in the US of
ABeamish Irish Stout!,.

HOMETOWN: Cork, Ireland
ABV: 4.1 %
SERVING SIZE: 14.9 oz (nitro can)
CALORIES: 131 / 12 oz.
SERVING TEMP: 45-50
[
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BEER CHALLENGE
WHAT THE HECK
IS A WIDGET?
The widget is a small plastic canister
of nitrogen that is used to carbonate
the beer when its open. As the
can releases pressure the widget
releases nitrogen, which spreads
through the beer and creates the
cascade Guinness made popular.
The nitrogen makes the beer
less bitter and you dont get the
carbonation burn that is associated
with the traditional carbon dioxide
that is found in most beers.
Other dry Irish stouts made in the USA
The list of US breweries that offer a taste of pure dry Irish stout is impressive. Just
about every one offers the style, and while wed love to say that Guinness tastes the
same over here as it does in Europe, travel and pasteurization will change the avor of
any beer. So if you can, get a taste of one right at the brewery; the only way you could
get it fresher would be to swim in the tanks. Weve listed a few breweries to give you a
head start with Googling to nd out whats near you.
harth 0aast 8rew|ng * Old #38 Stout
Avery 8rew|ng * Out Of Bounds Stout
Anheuser-8usch * Bare Knuckle Stout
5h|pyard 8rew|ng * Blue Fin Stout
|ctary 8rew|ng * Donnybrook Stout
May|an's * Dragoons Dry Irish Stout
8rewery 0mmegang * Ommegang Stout
0reat Lakes 8rew|ng * Irish Dry Stout
Mag|c Bat 8rew|ng * Matty Oconnors Irish Stout
harth Bamptan 8rew|ng * Black Cat Stout
8raak|yn 8rew|ng * Brooklyn Dry Stout
What happened to Murphys?
T
his ght was originally scheduled as a match between Guinness and Murphys,
the two most common Dry Irish Stouts available in nitrous cans. When it came
time to get the beers into the gym for training (thats code for buying them), we
couldnt nd Murphys anywhere. We looked all over the southern California area and
learned that beer stores havent been able to get Murphys for six months. To our
surprise Beamish stepped into the ring with both sts in the air.
$19
.99
A Year!
Don't MISS a
single issue.
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T HAN "EER IN T HE MAIL
WWW.THEBEERMAG.COM
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AN ISSUE!
4
O
BEER COCKTAILS
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:
W
e love St. Patricks Day. It doesnt get any
less PC than calling in sick, wandering
down to your local McPub before noon,
and pretending youre Irish by drinking
yourself into oblivion! You can drown yourself in emerald-dyed
swill for three bucks a pitcher, or better yet, rise above the
food coloring and order up a layered Black & Tan.
This bi-colored concoctionin which a dark stout is layered
on top of a lighter-colored ale without mixingtastes much
better than green Coors Light on March 17
th
, but Black &
Tans and their blended ilk need not live solely in the domain of
leprechaun-laden holidays. Theres a world of beer cocktails just
waiting to be enjoyed by people year round, whether theyre talking
in a slurred Irish accent or not!
words: Geoff Cozine photos: Carl Hyndman
beer cocktails
cc
One good drink
deserves another...
in the same glass!
TECHNICAL,
SHMECHNICAL
Some say the term beer cocktail is
technically incorrect when talking about
drinks like a Black & Tan. Theyre quick
to point out that cocktail implies a spirit
base, which none of the recipes in this
article have. We were all ready to argue
our case in an attempt to sway these
nit-pickers, but then we realized it was
our magazine not theirs, and we can do
what we want. So, there!
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TO LAYER OR NOT TO LAYER
With few exceptions, youll make your beer cocktail by taking a partially lled pint of some
beverage, then adding another, as long as one of them is beer. The real decision, aside from
the ingredients, is whether to stir or layer your concoction.
Beer Scrooges insist that layering is merely a gimmick that allows bartenders to up charge
for drinks and would-be date rapists to impress misguided coeds. But we couldnt disagree
more. Your rst taste of a layered Black & Tan is almost pure stout. Creamy, roasty, a little sweet.
After a couple sips, though, youll notice a subtle crispness entering into the equation as the pale
ale on the bottom begins to assert
itself. By the end, the stout is all but
gone, and youre left with a clean,
refreshing nish. Layering turns
a mild-mannered beer into a three-
stage journey that every drinker
should experience at least once. Just
because it has air, doesnt mean
its just air.
Almost every beer cocktail could
be layered as long as the ingredients
are poured in the correct order, but
thats not to say they all should.
There are a number of consider-
ations to take into account when
creating a beer cocktail:
UWhats its purpose in life? If youre trying to make your beer lighter (e.g., a
Cincinnati) or to alter its overall avor (e.g., a Red Eye), youll want to ditch the Black &
Tan spoon and stir away.
UWould separate be equal? Lime cordial and hot sauce arent exactly appetizing on
their own, but theyre great as mix-ers.
UWould ice be nice? You might opt for ice cubes in your Radler to better beat the heat.
However, while the ice wont wreck your drink or result in too much mockery, it can ruin
layers, so dont bother making them.
UWill it look cool? Lets face it. Layering may not be a gimmick, but a layered beer
cocktail isnt the same if the colors of the two layers are.
A good rule of thumb is to layer beers with beers, ciders, or champagne. Stir in fruit juices, soft
drinks, sauces, and spices. And, if you do stir, be gentle.... You dont want to make your drink
at or have it erupt all over the counter.
PURISTS
NEED NOT
APPLY
Hardliners argue that putting a slice of
lemon in your beer, let alone another
beer or even a soft drink, is sacrilege.
But we choose to view it this way:
Anything tossed in during the brewing
process is fair game, so why put the
brakes on because you capped the
bottle for a while? Add club soda to turn
your 12% Imperial IPA into a session
beer! Combine a sweet Irish stout and
a crisp pale ale to enjoy both, with
a nice transition in between to boot.
See, for the adventurous, beer cocktails
open the door to new possibilities
where the nal brew can indeed be
greater than the sum of its parts.
What if youre one of those people
who launches into ts of rage or has
a sweaty-palmed panic attack when
someone dares approach your hefe
with a citrus wedge? You need to turn
the page now. Seriously. Things are
about to get ugly... and tasty!
OUR BEER COCKTAIL COOKBOOK
Its not easy nding a reliable or consistent list of anything when its source is a bunch of beer drinkers. As a result, there really is no correct
recipe for most beer cocktails, and the boundaries between them tend to be blurred. We were forced to draw a line in the sand, and here it is!
BLACK & TAN
This poster child for beer cocktails has the unfortunate
distinction of sharing its name with a British volunteer group
known for its brutality during the Irish War of Independence.
There is proof that the drink was born decades before the
troops formation, but it still rubs
the Irish the wrong way. (That the
Irish layer sits above the British is,
apparently, of little consolation.)
FEELING LAZY?: Yuengling
Original Black & Tan
RECIPE*: British Pale Ale
(bottom) & Irish Dry Stout (top)
HALF & HALF
If you think this all-Irish hybrid is the same as a Black &
Tan, try ordering a Black & Tan in Ireland. Weve heard
most bartenders will let it slide nowadays, but with others,
youd be better off asking for a Bloody Abortion at a Right
to Life rally! Just ask Ben & Jerrys, who had to publicly
apologize after introducing a new
avor back in 2006. If only they
had called it Half & Half, cream
stoutavored ice cream might
still exist.
RECIPE*: Irish Ale or Lager
(bottom) & Irish Dry Stout (top)
BLACK VELVET
Legend has it the Black Velvet debuted at Brookss Club in
1861 London after the death of Queen Victorias consort,
Prince Albert (subsequently of in a can fame). The stout
darkened the champagne to match the mourners armbands.
You can fancy-up an already austere drink by using a
champagne ute, but its a lot more efcient to
forget your troubles with a pint glasss capacity.
AKA: Bismarck (with German Schwarzbier, not
Irish Dry Stout)
RECIPE*: Brut Champagne (bottom) & Irish Dry
Stout (top)
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BEER COCKTAILS
MIDNIGHT
The Guinness Brewery suggests that this one has its origins
with the Royal Flying Corps. Supposedly, some of the
ofcers routinely drank port while others drank Guinness,
and when one absent-minded soul wasnt paying attention,
he poured both drinks into his glass. Not sure if its true,
but its a sweetly delicious yarn to spin!
AKA: Brown Velvet, Ruby
RECIPE*: Port & Irish Dry Stout
SNAKEBITE
Back in the Garden of Eden, a serpent tempted Eve to
eat fruit (commonly shown as an apple) from the Tree of
Knowledge. Look at the lager-masked cider as the snakes
apple-avored inuence tempting you to drink too much
and make your own equally bad decisions! Dont bother
trying to layer this one, though; most ciders and lagers will
mix on contact, and the colors usually are so similar you
wouldnt notice anyway.
AKA: Snake in the Apple Tree
RECIPE*: Hard Cider & Lager
BLACK VELVETEEN
Often dubbed a Snakebite, and usually preferred because
it can be layered, a Black Velveteen is actually a different
drink. The name isnt very manly, but it tastes a lot better
than it sounds. Call it a Guinness Snakebite or Black & Gold
if that helps.
AKA: Black & Gold, Black Adder, Black Apple, Cider &
Stout, Guinness Snakebite, Poor Mans Black Velvet,
Stout Snakebite
RECIPE*: Hard Cider (bottom) & Irish Dry Stout (top)
TROJAN HORSE
Big wooden horses, mystics foretelling doom, Brad Pitt
prancing around in armor thats way too skimpy... what
all this has to do with wedding Coke with beer, we can
only guess. The ultra-sweet cola does have an interesting
tendency to bring out some hidden bitterness in the stout,
much like the bitterness Ulysses felt after... Nope. We dont
know what the connection is.
RECIPE*: Cola & Irish Dry Stout
BROADWAY
Where do they come up with these anyway? Is it Broad-
way like the street in NYC or Broad Way, as in youd
have to be a Broad to drink it this Way? Were going to
assume its the rst one,
because its great when
you want a spiked Coke
with less kick than youd
get from Jack Daniels or
Captain Morgans.
AKA: Cola Beer, Colabier,
Diesel, Krefelder
RECIPE*: Cola & Lager
SHANDY
This DIY lawnmower beer from the United Kingdom was
created before the lawnmower. Better known than its
German counterpart, the Radler, and huge in tropical
climes, the Shandy has been the subject of numerous
pieces of legislation, including government denitions of
what recipes are allowed to use the good Shandy name.
Shandies can even be found on store shelves across the
pond with a kid-friendly alcohol content of under 0.5%.
AKA: Shandygaff
FEELING LAZY? Leinenkugels Summer Shandy
RECIPE*: Ginger Beer, Ginger Ale, or Lemonade & Ale
CERVEZA PREPARADA
Sixty-odd years ago, it became the fashion in Mexico to
add hot sauce or salsa to beer for a little oomph. Since
then, the list of potential ingredients has grown, as has the
popularity of these prepared beers. (Even Anheuser-
Busch and Miller have gotten into the game recently.) Mix
and match until you nd your cerveza perfecta, and dont
forget the salt.
AKA: Michelada, Chelada
FEELING LAZY? Bud Chelada, Miller Chill
RECIPE*: Mexican Beer, Lemon or Lime Juice (1 oz), Pinch
Salt (mixed or on rim via lemon/lime juice), Tomato or
Clamato Juice (optional), Dash(es) Hot Sauce (optional),
Dash Soy Sauce (optional), Dash Worcestershire Sauce
(optional), Pinch of pepper (optional)
LAGER & LIME
These are bigger in the U.K. than stateside. The lime cordial
turns your beer into a sweet & sour surprise without
* You cant go wrong with a 50/50 mix on beers and ciders, but youll want to dial the juices back a bit (say, 25% or 30%) and limit the heavier cordials and ports to only
an ounce or two.
FOUR MUST-
HAVES FOR
YOUR BLACK
& TAN SPOON
COLLECTION
Not needing a tool never stopped you from
buying one before, so why let it start now?
HOMEMADE: Ah, the crack spoon of beer
tools. Find a metal spoon with a shallow
bowl, no matter how fugly it is, bend it,
and ta da! Go the 90 route, or make Uri
Gellar proud and form a U-shaped bend
that ts the rim of your glass.
TRADITIONAL: You should recognize this
classic design from your corner bar. The
chain lets you hang it from the tap so you
dont lose it. A U-shaped bend conveniently
located in the handle, so it rests nicely on
your pint for hassle-free Black & Tanning.
This ones courtesy of KegWorks.
www.kegworks.com
BASS BROLLY: Brolly is U.K. slang for
umbrella. Like an umbrella protects you
from the rain, so the Bass Brolly protects
your Bass from mixing with the stout. (You
can use it with any beer, though...we wont
tell.) If nothing else, the three legs are a
step up from the base model. For best
performance, pour the top layer so that it
goes through the holes, not over the top.
www.bass.com
LAGERHEAD

TURTLE: This is the coolest Black &

Tan spoon weve ever seen. Its Snapper
mouth is a bottle opener to make it two
tools in one, and Brtl (brew tool,
get it?) even offers kits with the stainless
steel turtle, a bar towel, metal-and-cork
coasters, and two pint glasses for all-
in-one bartending.
www.brutul.com
As a beer drinker its your duty to own one of these and
know how to make an black and tan on call.
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signicantly diluting it. Just be sure to either drink it quick
or be prepared to stir again because the lime tends to separate
back out, and you dont want a big mouthful of that.
RECIPE*: Lager & Lime Cordial
BRAGGOT
Whip up a batch of mead fermented with barley malt,
and youve got yourself a Braggot. Or, take the easy way
out: buy bottles of ale and mead, then blend the two
together. You can even get fancy by throwing in cinnamon,
chamomile, extra honey, or other herbs and spices. Serve
warm or cold.
AKA: Bracket, bragget
FEELING LAZY? Magic Hat Braggot
RECIPE*: Ale, Mead & Herbs & Spices (optional)
CINCINNATI
Think of this as a scotch & water with beer instead of whisky.
Bucking the beer cocktail trend, the introduction of club soda
offers a refreshingly light zziness without altering the taste
of your beer (other than thinning it out). Especially great
when youre seeking to keep an even keel or want to savor a
heavy beer without destroying your palate.
RECIPE*: Club Soda & Any Beer
BERLINER WEISSE
MIT SCHUSS: A Berliner Weissestyle beer, on its own, has
an intense tartness akin to a Sour Patch Kid. In Germany,
these are traditionally ordered mit schuss, or with a
shot of syrup, to cut the sourness without violating the
Reinheitsgebot by using extra ingredients during the brew-
ing process. Absolutely worth sampling alone and rot oder
grn (red or green) to determine which is your favorite.
FEELING LAZY? Dogsh Head Festina Peche
RECIPE*: Berliner Weissbier & Himbeere (raspberry) or
Waldmeister (woodruff) Syrup
RADLER
The story goes that the Radler (German for cyclist) was
invented in Bavaria for mountain bicyclists who wanted
a beer that wouldnt hamper their balance or slow them
down. On the other hand, that may also have been the
convenient excuse of a quick-witted tavern owner who was
running out of beer during a race. Either way, the sugary
lemon harmoniously synchs with that famous pilsner taste,
though nearly any lager will do.
AKA: Alster, Alsterwasser, Panach, Radlermass
FEELING LAZY? Warsteiner Premium Radler
RECIPE*: Lemon/Lime Soda or Lemonade & German-Style
Lager or Pilsner
RED EYE
The ultimate beer cocktail for the Bloody Mary set (or
for anyone whos ever said my beer isnt nearly chunky
enough). Remember that a lager doesnt have the
same punch as vodka, so go light on the juice to avoid
completely overpowering your beer.
AKA: Beer Bloody Mary, Bloody Beer, Clam Eye (with
Clamato), Red Beer, Red Head, Red Rooster, Ruddy Mary,
Tomato Beer
RECIPE*: Lager, Tomato Juice or Bloody Mary Mix or
Clamato Juice, Hot Sauce (optional) & Worcestershire
Sauce (optional)
WHY LAYERING WORKS
What lets Guinness mysteriously hover on Bass? Its a simple enough
question, but thats not to say there arent plenty of theories. It is our
sworn duty to solve this riddle and let the truth prevail.
Down in the Beer Magazine testing lab (i.e. my kitchen), we
assembled all kinds of beer cocktails to discover which would sit on
which. Feel free to play along at home.... All you need are liquids (Irish
dry stout, lager, cider, and miscellaneous beverages), a glass, a Black &
Tan spoon, and a hydrometer. (Those of us whose local pet store is miles
closer than the homebrew shop will be happy to learn that hydrometers
are sold with the sh tank supplies.)
Is it the spoon? Hell, even our Black & Tan how to says you need a
spoon, so it would stand to reason.... Take a half pint of Bass, then with
the glass tilted at a 45 angle, slowly pour in your Guinness. It seems
that, while the spoon helps, any amount of care will keep the right layers
from mixing.
Is it the ABV? Irish dry stouts barely top 4%, while most ales and
lagers are over 5%. The lower alcohol content must be the answer, right?
Wrong. We tried oating a high-octane Lion Stout (8%) on top of a Harp
Lager (5%)... and it worked like a charm.
Is it the nitrogen? Guinness, Beamish, Murphys, etc., are all
available with a nitrogen/carbon dioxide carbonation, so some surmise
that nitrogen is the secret to layering. This avenue became a dead
end as soon we as tested the ABV theory, since Lion Stout doesnt use
nitrogen, but we had to be sure. First, tap water laid on both Harp and
Murphys. Second, Murphys laid nicely on a bed of nitrogenated Old
Speckled Hen Pale Ale... until we drank it. If you can layer liquids with
no nitrogen, and you can layer liquids with only nitrogen, the primary
factor must not be nitrogen.
Is it the temperature? We started out with everything fridge-cold.
Some combinations layered, and some didnt. We then tinkered with
fate by trying warm tops with cold bottoms, then visa versa. The results
didnt change.
Is it the specic gravity? According to Websters, specic gravity
(SG) is the ratio of the density of a substance to the density of some
substance (as pure water) taken as a standard when both densities are
obtained by weighing in air. In other words, a beers SG is tells you
how much more dense (i.e., how much heavier) that beer is compared to
water. The larger the number, the denser/heavier the beer.
In case you havent gured it out from the artfully cited dictionary
denition, SG is the key to why Irish dry stouts magically oat on lagers.
Dont ever call Guinness heavy again. This is where you pull out
your trusty hydrometer to measure your subjects SGs. Every time you
layer a lighter beer (with an SG closer to 1.000) over a heavier beer,
it works. Likewise, every time the top beers SG is equal or higher than
the bottoms, they mix instantly. Theoretically, if you have a big enough
glass and enough liquids with different SGs, you could construct a beer
cocktail with as many layers as you wanted! And, yes, with a super-light
rating of 1.002, Guinnesss SG is about as close to water as you can
get, so stop saying its heavy.
Dont believe it? Here are the stats for our experiments. Read em and weep.
Guinness Draught: (1.002) on Bass (1.008) = YES; Reverse = NO
Guinness Extra Stout: (1.008) on Harp (1.008) = NO; Reverse = NO
Lion Stout: (1.006) on Harp (1.008) = YES; Reverse = NO
Water: (1.000) on Murphys (1.002) = YES; Reverse = NO
Water: (1.000) on Harp (1.008) = YES; Reverse = NO
Soda Water: (1.001) on Smithwicks (1.008) = YES; Reverse = NO
Murphys: (1.002) on Old Speckled Hen (1.006) = YES
Harp: (1.008) on Jewbelation 12 (1.030) = YES; Reverse = NO
Beamish: (1.002) on Wagners Cider (1.007) = YES; Reverse = NO
Bass: (1.008) on Strongbow Cider (1.008) = NO; Reverse = NO
Bass: (1.008) on Orange Juice (1.032+) = YES; Reverse = NO
Smithwicks: (1.008) on Coke (1.032+) = YES; Reverse = NO
Beamish: (1.002) on Strongbow Cider (1.008) on Jewbelation 12 (1.030) = YES;
Any other combo = NO
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BEER COCKTAILS
MILKSHAKE
It seemed tting to save this delectable beer cocktail for
the end. The trick is to use a super-potent, sticky sweet
beerBrooklyn Black Chocolate Stout or HeBrew
Jewbelation 12, for exampleand pour as much as you
can into the blender without making your shake runny.
Drop in two scoops of vanilla and maybe a squirt of
chocolate syrup, then push on for the ideal dessert. Or,
embrace your inner slacker by making a beer oat instead.
RECIPE*: Any Heavy, Sweet, Full-Flavored Beer, Ice Cream
& Flavored Syrup (optional)
BEE STING
The Bee Sting was the biggest surprise for us. Its an awful
color of brown that only new parents should ever have
to see, but its avor is a diaper-load better than its looks.
A perfect breakfast beverage for those who swear its
always 5:00A.M. somewhere. Beer thins the OJ and cuts its
acidity for easier drinking, while the OJ sweetens without
becoming cloying. Beer cocktails with sweet mixers can be
a bit bitter in the aftertaste, but bacon and eggs will take
care of that.
AKA: Bumble Bee, Wasp Sting
RECIPE*: Stout or Porter & Orange Juice
POURING A LAYERED
BEER COCKTAIL
If youre going to layer a beer cocktail, you might as well do it right....
STEP ONE: Pour your bottom beer
into a clean glass so you get a healthy
head. The foam will create a soft cushion
for the top beer to land on, breaking its
fall and helping prevent mixing.
STEP TWO: Place your clean Black
& Tan spoon on the glass.
STEP THREE: SLOWLY pour the
top beer over the center of the spoon so
that it dribbles down onto the bottom.
STEP FOUR: Remove spoon and
serve with a ourish (but dont shake up
the beer and disturb the layers).
A BLACK
& TAN BY
ANY OTHER
NAME...
By now, you might be ready to re off an
e-mail rubbing our noses in the fact that
we left out a ton of recipes. Not so fast,
my friend. Most beer cocktails are simply
derivations of the good ol Black & Tan.
The names often come from the brands
used, not the ingredients styles or the
drinks tastes, so theyre not different
recipes per se.
Thats why we opted to give you the
basics and let you experiment from there.
Plop down on your barstool and give
your bartender carte blanche. Or, pour
an Irish dry stout onto your favorite beer,
and say its a black & [your word here].
Or, get more creative by skipping the
stout altogether. There are no wrong
answers, although some will taste like
there are, so stick to ingredients you
know you like at rst.
Here are a few Black & Tan clones
to get those mental juices owing:
s Big Easy = Abita Amber Lager & Irish Dry Stout
s Black & Blue = Blueberry Ale & Irish Dry Stout
s Black Castle = Newcastle Brown Ale & Irish Dry Stout
s Black Heart = Bells Two-Hearted Ale & Irish Dry Stout
s Black Magic = Magic Hat #9 & Irish Dry Stout
s Blacktop = Fat Tire Amber Ale & Irish Dry Stout
s Dirty Turtle = Terrapin Rye Pale Ale & Irish Dry Stout
s Eclipse = Blue Moon Belgian White & Irish Dry Stout
s Patriot = Sam Adams Boston Lager & Irish Dry Stout
s Snapper = Redhook ESB & Irish Dry Stout
Still insist we missed one? Do you take
umbrage with one of our recipes? (It is
too a word....we checked.) Want to tell us
how great this article is? Log on to the Beer
Forum on our website, click Beer Styles,
and tell everyone what you think!
COMPLIMENTARY, MY DEAR WATSON
We listed recipes without suggesting specic brands, although, an astute reader need only examine the pictures. When you hit the
store, go for broke, but think about how to compliment the avors youll encounter. A sugary champagne with a creamy Irish dry stout
can make for a downright sickly sweet Black Velvet, so go for a drier brut. Likewise, a bitter lager paired with a tart cider in a Snake-
bite can be pretty overbearing, so consider a sweeter cider or milder lager. Ultimately, it comes down to personal choice, but youre
more apt to appreciate your cocktail if you avoid overloading one side of the spectrum.
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Appearance:
(out of 10)
E
Modestly carbonated; pours a dark walnut brown
with good clarity. The light tan head fades to a ring
quickly, but is easily roused with a swirl of the glass.
Aroma:
(out of 15)
^G
The bold aromas of roasted malt, wet autumn
leaves, and dark fruits similar to steamed raisins or
plums waft from the glass. The hop aroma is faint
and blends superbly with the more dominant notes.
Taste:
(out of 40)
GE
Light but quite complex with a fantastic raisin-like
sweetness and earthy nuttiness.
Finish:
(out of 35)
GG
Finishes vibrantly clean and light, with a lingering
sweetness thats satisfying, but not cloying. The light
carbonation is pleasing on the tongue.
THE MEELLTE
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1
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55
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32
E
ach month well be tasting a wide range of beers. Our panel
of tasters will range from the average beer drinker to some
of the most experienced tasters in the country. This method
will help provide a more accurate impression of what a
typical beer drinker can expect. Of course, every persons
tastes are different, and even if we dont like a beer, it
doesnt mean you wont. All of our beers will be rated on appearance,
aroma, taste/body, and nish. Our weighted scale favors the tasting side
of the beer and is based on 100-point scale. All testing is performed in
the beers appropriate container, in a range of temperatures, and with all
scores averaged.
TAETE
TEET
WE LIKE
THIS TEST
Erevery: Crabtree Brewing
Ecyle: Brown Ale
Vebslce: www.crabtreebrewing.com
Prlce: $8.50/6-pack

CrlglHel Grevlcy: 1.054
AlccHcl PerceHcege: 5.2% ABV
HcerHeclcHel ElccerHess MeclHg: 19.2
Gless MeccnneHHeclcH: Stem glass or chalice
Avelleblllcy: Year Round
Ratings
60-70
A Little Rough Around the Edges
70-80
Recommended
81-90
Highly Recommended
91-100
Beer Magazine s Top Choice
Crabtree Brewing
BOX CAR BROWN ALE
U
nexpectedly smooth, crisp, and complex, Boxcar Brown is a welcome departure
from the many meek Brown Ales out there. Lightly carbonated and slightly sweet,
this beer should be served a little warmer than usual in a wide-mouthed glass to
release every bit of its complexity.
TASTE TEST
Appearance:
(out of 10)
E
Pours a clear honey color with a uffy off-white
head. Nicely carbonated.
Aroma:
(out of 15)
^G
A wonderfully oral clover and ginger aroma is
dominant, with supporting honey and solid malt tones.
Taste:
(out of 40)
GE
The ginger marries perfectly with honey and sweet
malt avors at rst sip, followed by ever-so-slight
hop bitterness. The addition of ginger is pleasing
and not at all overpowering.
Finish:
(out of 35)
GG
The spicy zing of ginger travels up and across
the roof of the mouth. Ginger notes lightly prickle
the sides of the tongue and leave an almost
mouth-watering nish. The moderate carbonation
compliments the smooth nish.
THE MEELLTE

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HeBrew
JEWBELATION 12
O
y vey! When the makers of The Chosen Beer decided to celebrate their 12
th
anniversary
in the usual fashionby using 12 different malts and 12 different hops to create a well-
synchronized concoction of 12% ABVthey meant business. This stuff pours like fudge, is
as hard to see through, and tastes just as good. Chocolate, oranges, grapefruit rind, coffee, almond,
prune, brown sugar... as soon as you start to isolate one smell or avor, its replaced by another.
The aroma is fairly subtle, especially at colder temperatures, which makes the rst full-bodied sip
especially surprising, and the nish is shockingly clean. If it wasnt for the alcohol in the aftertaste
to remind you of Jewbelations chutzpah, it would be dangerously easy to wind up on your tuchis
like a schlemiel.
Crabtree Brewing
GINGER BEE ALE
A
crisp and refreshing blonde ale brewed with locally sourced Northern
Colorado wildower honey and fresh ginger root. Crisp, refreshing, and
thirst quenching, Ginger Bee is a thoroughly interesting beer that is light
on the palette and easily invites another.
Appearance:
(out of 10)
O
Syrupy and blacker than coal; very thin head that
dies fast.
Aroma:
(out of 15)
^G
Faint for its appearance, yet loaded with sweet malt
goodness; slight alcohol vapors tickle the nose.
Taste:
(out of 40)
GE
Heavy, sticky, and very complex; so many balanced
avors it is hard to isolate any one.
Finish:
(out of 35)
G4
Fleeting hop bite; surprisingly clean
nish with alcohol warming.
THE MEELLTE
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Erevery: Crabtree Brewing
Ecyle: Blonde Ale
Vebslce: www.crabtreebrewing.com
Prlce: $8.50/6-pack

CrlglHel Grevlcy: 1.056
AlccHcl PerceHcege: 6.5% ABV
HcerHeclcHel ElccerHess MeclHg: 11.2
Gless MeccnneHHeclcH: Pint
Avelleblllcy: Year Round
Erevery: Shmaltz Brewing Co.
Ecyle: American Imperial Brown Ale
Vebslce: www.shmaltz.com
Prlce: $6.00/1 pint, 6oz bottle

CrlglHel Grevlcy: 26.5 Plato
AlccHcl PerceHcege: 12%
HcerHeclcHel ElccerHess MeclHg: 38.5
Gless MeccnneHHeclcH: Goblet
Avelleblllcy: Limited Release
:
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Leinenkugels
CREAMY DARK LAGER
S
mooth, chocolaty goodness. At rst glimpse you may think theres a stout in your
glass, but Creamy Dark Lager has more in common with a German Schwarzbier.
Deep black/mahogany in color and far from heavy, its nut and coffee tones carry
it to a clean, crisp nish. Modest hop additions include Cascade, Cluster, and Mt. Hood.
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Empyrean Brewing
LUNA SEA ESB
M
ildly sweet caramel and biscuit avors balance well with crisp, woody hops.
Empyreans ESB offers superb drinkability. Light enough to enjoy several pints
or pair with a variety of savory foods like grilled meats and sh, BBQ, even
desserts, Lunaseas malty backbone comes from English Marris Otter malt, backed by the
bitterness of Galena and Cluster hops.
Appearance:
(out of 10)
E
Copper brown with a medium, near white head that
lingers and leaves nice lacing on the glass.
Aroma:
(out of 15)
^^
Lunasea is more revealing as it warms, with biscuit
and cracker-like notes from the English Marris Otter
malt. Its initial light maltiness gives way to a faint
earthiness and cedary hop characteristics.
Taste:
(out of 40)
GE
Great balance; light malt sweetness blends superbly
with the clean bitterness of crisp hops.
Finish:
(out of 35)
GG
Bitterness lingers briey and is quickly replaced
by a touch of sweetness on the lips. This would be
perfect with a pulled pork BBQ sandwich or cedar
plank grilled trout.
THE MEELLTE
Erevery: Empyrean Brewing Co.
Ecyle: ESB
Vebslce: www.empyreanbrewingco.com
Prlce: $8.50/6-pack

CrlglHel Grevlcy: 14.5 Plato
AlccHcl PerceHcege: 6.3% ABV
HcerHeclcHel ElccerHess MeclHg: 31
Gless MeccnneHHeclcH: English Pint
Avelleblllcy: Year Round
Appearance:
(out of 10)
V
Deep brown, barely discernable clarity with ruby
highlights. Pours with a frothy, light brown head that
falls to a thin ring of lacing.
Aroma:
(out of 15)
^G
Leans toward dark roasted malts, but a faint hop
aroma balances notes of caramel candy, brown
sugar, and roasted raisins.
Taste:
(out of 40)
G4
The avor is full of nicely roasted malts with a hint
of coffee; a light hop bitterness balances emerging
undertones of brown sugar, chocolate and toffee.
Finish:
(out of 35)
GO
Nice carbonation nishes light, crisp, and pleasantly
sweet, with traces of smokiness left behind.
THE MEELLTE
Erevery: Jacob Leinenkugel Brewing Co.
Ecyle: American Dark Lager
Vebslce: www.leinie.com
Prlce: $7/6-pack

CrlglHel Grevlcy: 13.10 Plato
AlccHcl PerceHcege: 4.9% ABV
HcerHeclcHel ElccerHess MeclHg: 20
Gless MeccnneHHeclcH: Pint glass
Avelleblllcy: Year Round draft or bottles
TASTE
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Empyrean Brewing
THIRD STONE BROWN
D
ark in color, but light on the palette, Empyreans Brown Ale is smooth and sweet with
modest roasted malt avor. This Browns unassuming character and light body make
it versatile and very drinkable. Lightly hopped with Willamette hops, Third Stone
pairs well with grilled meat and spicy dishes, as well as caramel or chocolate desserts. Malts
include 2-row barely, Carastan, chocolate, and Marris Otter.
Sprecher
BLACK BAVARIAN
T
he rst thing we noticed about this Kulmbacher-style lager was that the bottle actually
contained a full pint! In a world of budget cutbacks and recession fears, its always nice to
get more than you were expecting. Of course, that goes double when youre getting more of
a tasty brew like Sprechers Black Bavarian. There is an initial bitterness right after the swallow that
seemed unintentional and out of place to some of our reviewers, but it was a well-placed addition to
others. So much for a consensus. Regardless, though, the bitterness was eeting and didnt prevent
any of us from enjoying the smooth caramel and chocolate malt avors that were almost reminiscent
of a cola or root beer. An enjoyable dry character in the aftertaste left us all wanting another.
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e An en
Appearance:
(out of 10)
E
Very dark brown with some red shining through
when held to light; thin, cream-colored, foamy head.
Aroma:
(out of 15)
^G
Burnt, nutty malt base with sweet caramel, toffee,
chocolate, and just a touch of hops.
Taste:
(out of 40)
GV
Smooth caramel, but with dusty, coffee/chocolate
mixed in.
Finish:
(out of 35)
GO
Bitter, acidic backbite not present in aroma or taste;
fades quickly into a pleasant dryness.
THE MEELLTE
Erevery: Sprecher Brewing Co.
Ecyle: Schwarzbier
Vebslce: www.sprecherbrewery.com
Prlce: $6.40/4-pack

CrlglHel Grevlcy: 15 Plato
AlccHcl PerceHcege: 5.86%
HcerHeclcHel ElccerHess MeclHg: 32
Gless MeccnneHHeclcH: Pint
Avelleblllcy: Year Round
Appearance:
(out of 10)
V
Dark, walnut brown; pours with a half-inch of light
tan head that drops fairly quickly leaving behind thin
lacing on the glass.
Aroma:
(out of 15)
^^
Subtle roasted coffee aroma backs up the light and
pleasing chocolate and caramel notes that emerge
as it warms.
Taste:
(out of 40)
G4
Lightly nutty with a subtle sweetness, much like
brown sugar.
Finish:
(out of 35)
GO
A medium mouthfeel; carbonation is lightly zzy on
the tongue with a quick nish that leaves behind a
light hop bitterness and faint roasted notes.
THE MEELLTE
Erevery: Empyrean Brewing Co
Ecyle: Brown Ale
Vebslce: www.empyreanbrewingco.com
Prlce: $8.50/6-pack

CrlglHel Grevlcy: 13.5 Plato
AlccHcl PerceHcege: 5.3% ABV
HcerHeclcHel ElccerHess MeclHg: 13
Gless MeccnneHHeclcH: English Pint
Avelleblllcy: Year Round
TASTE TEST
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Smuttynose
ROBUST PORTER
R
obust is the perfect word to describe this Smuttynose offering. Its black as night with
a rich, roasted aroma and hearty taste. A strong bitterness, created more from malt than
hops, grabs your tongue with an iron grip and wont let go. Even the bubbly head clings
with erce tenacity, leaving rings down the glass from top to bottom with each sip. However, this
strongman is not without a soft side. It looks thick as tar, but its really not, and a nice zziness makes
what is already a fairly thin brew feel even lighter. Light or not, though, this is not a beer for the faint of
palate. Were not sure whats up with the Circus of Franks Egg caption, or the picture its under, but
when youre as tough as this porter, you can wear whatever label (or striped unitard) you want.
Boulder Beer
MOJO INDIAN PALE ALE
S
ometimes you just need the bitter bite of hops, and this IPA denitely delivers.
Centennial and Amarillo hops are showcased, and their bold bitterness dominates
from start to nish. Its light body makes this a good beer for those new to IPAs,
and while overtly bitter, Mojo doesnt crash the taste buds. Its made with pale malt,
wheat malt, and 20L caramel malt.
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ou as th
Appearance:
(out of 10)
^O
Jet black with chunky dark head of ne bubbles that
dissipates yet still holds fast to the glass, marking
every swallow.
Aroma:
(out of 15)
^4
Deep earthy malt; heavily roasted bakers cocoa with
touches of sweet caramel, coffee, and hoppy citrus.
Taste:
(out of 40)
GV
Meaty dark malt mixed with orange peel; surprising
zziness adds tingle and lightens mouthfeel.
Finish:
(out of 35)
G^
Clean and dry; drawn-out bitterness caused by
complementary burnt malt and hops, especially at
warmer temps.
THE MEELLTE
Erevery: Smuttynose Brewing Co
Ecyle: American-Style Porter
Vebslce: www.smuttynose.com
Prlce: $8.99/6-pack

CrlglHel Grevlcy: 1.064
AlccHcl PerceHcege: 5.4%
HcerHeclcHel ElccerHess MeclHg: 15
Gless MeccnneHHeclcH: Pint
Avelleblllcy: Year Round
Appearance:
(out of 10)
O
Very clear; the color of honey; pours with a slightly
off-white head that stays around a quarter-inch for
the glass.
Aroma:
(out of 15)
^^
A piney, resinous hop aroma is most apparent, and
there is a subtle lingering maltiness.
Taste:
(out of 40)
GG
Not much gets in the way of the crisp and bold hop
bitterness; light oral notes just manage to make it
through. Even at 6.8%, alcohol presence is subdued.
Finish:
(out of 35)
GE
Finishes dry and is bitter to the end. Clean nish that
doesnt wreck the palette like many IPAs.
THE MEELLTE
Erevery: Boulder Beer
Ecyle: India Pale Ale
Vebslce: www.boulderbeer.com
Prlce: $8.50/6-pack

CrlglHel Grevlcy: 1.062
AlccHcl PerceHcege: 6.8% ABV
HcerHeclcHel ElccerHess MeclHg: xx
Gless MeccnneHHeclcH: Pint
Avelleblllcy: Year Round
TASTE
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Fort Collins Brewery
Z LAGER
A
sip of Z Lager is like stepping outside on a brisk winter night and smelling the faint smoke
from a distant chimney. In fact, this beer tastes even better outdoors on a cool night. It could be
something about the earthy smokiness and malt character that goes well with a winter evening.
This lager is great alone, but will pair fantastically with a meal. The brewer recommends a cool serving
temperature, but if you like it smokier serve it slightly warmer, around 50-degrees.
Weyerbacher
DOUBLE SIMCOE IPA
I
f youre a go big or go home hop disciple, this Weyerbacher gem is true Double
IPA royalty. The thick fruit and pine vapors will make your mouth water, and youll
savor licking the acrid oils off your lips. Of course, standard-fare drinkers who fancy
themselves non-masochists are just going to think it bitter for bitters sake. The point is
that this confrontation-ale pulls every drop of bitterness it can from a ton of Simcoe

hops
without getting harsh. If you that think resinous and bitter are descriptions of the perfect
beeryou might just fall in love.
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b
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t fal
Appearance:
(out of 10)
O
Tall stack of tiny, sticky bubbles that leave behind
thin but intricate lacing; gorgeous amber orange.
Aroma:
(out of 15)
^4
Doubly strong aroma of crisp hops, mostly
grapefruit and pine, but a tad sweet.
Taste:
(out of 40)
GE
A full frontal hop assault of resinous, acidic
bitterness that crushes the limited resistance of
sweet malt.
Finish:
(out of 35)
GO
Very dry, very bitter aftertaste with touches of fresh
hay and black pepper; builds up on itself from
beginning to end.
THE MEELLTE
Erevery: Weyerbacher Brewing Co., Inc.
Ecyle: American-Style Double India Pale Ale
Vebslce: www.weyerbacher.com
Prlce: $11.00/4-pack

CrlglHel Grevlcy: 23 Plato
AlccHcl PerceHcege: 9.0%
HcerHeclcHel ElccerHess MeclHg: 90
Gless MeccnneHHeclcH: Stem or Pint
Avelleblllcy: Year Round
Appearance:
(out of 10)
O
A nice, clear amber pour with a subdued off-white
head and light to medium carbonation.
Aroma:
(out of 15)
^G
Subtle smokiness and attributable wood tones,
earthy and intriguing. Reminiscent of smoked
savory meats.
Taste:
(out of 40)
G4
Like ham and bean soup, but in a totally good way.
The lingering smoke avor is very palatable paired
with substantial caramel undertones.
Finish:
(out of 35)
GG
A hearty lager with complex layers of malt and
smoky-sweet avor that intrigues, but isnt lling.
The subtle smokiness combines well with the
smoothness of a lager style beer.
THE MEELLTE
Erevery: Ft. Collins Brewery
Ecyle: Rauchbier (smoked)
Vebslce: www.fortcollinsbrewery.com
Prlce: $8.50 / 6-pack
CrlglHel Grevlcy: 1.053
AlccHcl PerceHcege: 5.5%
HcerHeclcHel ElccerHess MeclHg: 30
Gless MeccnneHHeclcH: Pint
Avelleblllcy: Year Round

TASTE TEST
70
65
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Redhook
DOUBLE BLACK STOUT
I
f you like to drink coffee and wonder what beer you should drink, stout or porter is the
answer. Redhooks limited release is a really nice example of how the delicious taste of coffee
can be combined with chocolate and beer. It pours a nice dark black, and it smells of coffee
and faintly of chocolate. Its taste is light and refreshing but robust like a nice cup of joe. If you are
looking for a great stout to try this is a good choice. The fact that Redhook is available in every
state means you wont just have to read about this stoutyou can go get one!
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O
Appearance:
(out of 10)
O
A delicious looking opaque black with a nice tan
head that laces fairly well on the glass.
Aroma:
(out of 15)
^G
A malty aroma and a distinct smell of espresso
and coffee. Dig deep and you can get a faint whiff
of chocolate.
Taste:
(out of 40)
GE
Nice lingering nish and super easy to drink despite
its high alcohol content.
Finish:
(out of 35)
GG
Nice lingering nish and super easy to drink despite
its high alcohol content.
THE MEELLTE
Erevery: Redhook Ale Brewery
Ecyle: Stout
Vebslce: www.redhook.com
Prlce: $4.99 / 22 oz.

CrlglHel Grevlcy: 1.070
AlccHcl PerceHcege: 7.0%
HcerHeclcHel ElccerHess MeclHg: 47
Gless MeccnneHHeclcH: Stem
Avelleblllcy: Winter
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BEER FEATURE
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When the
FIRKIN
FLOWS
O
ther than, say, an aquarium full of lobsters, most
restaurants dont carry live products. Makes sense.
One could imagine the potential problems that
could arise if chefs had to chase down Foghorn
Leghorn during the dinner rush. It would create an awful lot
of extra work, and of course the potential for an ever-looming
workers comp lawsuit, what with chefs running and hacking at
a chickens neck and all.
Why cask ale is like
Heidi Klum, chicken wings,
and not at your pub
words: Ted McCartan
photos: Don Osborn & Geoff Cozine
ITS ALME
So its no wonder that most good beer
bars in the United States dont carry living
ale. After all, beer that is alive, or cask-
conditioned, takes more work than your
traditional kegs. But some brewpubs and
great beer bars do carry the beer style that
many gurus describe as the only way to
truly taste the full richness and avor in
a brew. The lightly-carbonated beverage
goes through a secondary fermentation
in the keg, which is usually of the British
variety called rkins. This is how the beer
is technically still alive, because yeast is
actively still converting sugars into alcohol.
As with all brewing processes, carbon
dioxide is naturally created, but unlike all
other kinds of draught beer, no additional
gas or CO2 is pumped into the barrel or
lines to dispense it. Instead, the bartender
uses a hand pump and a beer engine that
brings the beer through the lines and to
the pint. It takes a bit of familiarity between
the bartender, the brew, and the hand-pull,
as every barrel is a bit different. After at
least two pumps, the result is a beer with
carbonation that wont spiral around the
glass like a snow globe, and will barely be
noticeable by sight and wont over-tickle
the taster. The beers head will appear with
distinct bubbles gathered and bunched
atop a bright, clear liquid, ideally peaking
above the edges of the pint glass. Due to it
not being ltered or pasteurized, the beer
may be cloudy at rst, but most will settle
with clarity after maybe 30 seconds. And
it should be about 15 degrees higher in
temperature than the cellar temperatures
customers are used to. The higher
temp, coupled with the lightness of the
carbonation, sometimes saddle the brew
with an unfair description as warm and at.
But that is like describing a buffalo wing
as chewy and messy, or Heidi Klum as
lanky and lumpy. Youre misconstruing the
best qualities with negative descriptions. A
cask-ale drinker describes his pint as cool
and lightly-carbonated, so the avors of
each ingredient are emphasized, just as he
would relish a buffalo wing for its fun mess
and admire Klums long legs and lovely
lady lumps, as Fergie would so eloquently
call them.
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WHO CMWHE T?
Its the beer style that old English men, some of the oldest, truest, and most serious
beer drinkers, revere like Chicagoans do their deep dish pizza and defend it the way
football pundits do Brett Favre. Thats real beer, they say. No chemicals. The way it
was meant to be.
World War II nearly saw the end of this old
school style of ale in the United Kingdom,
as cask conditioning gave way to larger
corporate breweries. However, its been
making a comeback in the last few decades.
Campaign for Real Ale, or CAMRA, is an
organization committed to restoring the place
of cask-conditioned ale at the pub. Real ale
sales have been resilient in the UK, according
to Dan Fox, manager of The White Horse on
Parsons Green, perennially ranked one of
the best beer pubs in London. WWIIs end
brought the mega brands of beer stateside,
though their commercials pack more avor
and fun than their products. Only recently with
the popularity of microbreweries has cask-
conditioned reclaimed a place on the beer
drinkers palate. According to a New York Times article, one large craft beer distributors
cask accounts rose over 300% from 2005-2007. Great beer bars in other major markets
offer the variety, and most microbreweries offer their brands in casks either at their own
brewpubs or distributed to the right occasion or venue.
WHERE THE
PMHW AME TmEN?
Wil Turner has been the pub brewer for the Goose Island Brew Pub in Chicago for over
six years. Turner learned the proper brewing and care techniques of ne ale and cask-
conditioned beer while working for a brewery in England. He remembers personally
hand-delivering rkins to bars and pubs around the Windy City in the company Explorer.
Streamlined distribution strategies have made this old school delivering obsolete for GI,
but Chicagos premiere microbrewery consistently has at least one beer on one if its three
hand-pull taps at the brew pub on Clybourn, and hosts an annual cask-conditioned beer
festival entitled The Night of the Living Ales at the Wrigleyville pub.
Similarly to Goose Island, the Bridgeport Brewery in Oregon does its craft beer in casks,
and has done so for over 20 years. One of the rst things we tried to get for the brewpub
was some cask beer engines, said Karl Ockert, Brewmaster for Bridgeport Brewery,
Oregons rst microbrewery. The equipment wasnt easy to get, but his cask ales caught
on quick with an ex-patriot British crowd, and Bridgeport still does up to three at the
brewpub at any given time. Ockert was rst introduced to real ale while in London and
prefers it himself. Bridgeport brews upwards of nine rkins a week and Ockert likes to
have more than one for his customers.
Its a niche kind of thing, he said. Its not the cold, clear, carbonated beer that
Americans are used to. I try to push it as often as I can. You can taste the ingredients a
lot better.
Sierra Nevada brews over 700,000 barrels a year, and cask accounts for less than one
percent of that. However, like GI they have a cask on every Thursday night at their
brewpub, and Communications Coordinator Bill Manley says that any of their brands
may make an appearance in a cask.
Its not a pain for us; we pretty much brew cask for as much as the demand calls, he
says. It just takes a little bit of foresight. You have to gure out which fermenter, which
beer is in the right stage of its life cycle at a given time, and whether you have rkins
clean and ready to go.
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BEER FEATURE
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p
.
FIRKIN TLC
On-premise care for casks usually requires special training for
bartenders and staff. According to Turner, not enough bars
without ties to breweries do it properly. Ockert agrees, and
says Bridgeport exercises caution when distributing rkins.
We typically dont sell our rkins to other bars because the
distributors and the pubs dont know how to deal with it.
Furthermore, the general structure and functionality of the
American beer bar isnt conducive to cask. There are almost too
many choices, and cask ale that sits more than three days is at
risk of becoming skunky.
Places that cater to the huge beer drinker in the States, the
consumer who would be interested in cask, offer so many
products, explains Manley. Great beer bars generally have over
50 taps, over 100 bottles, and just one cask among all those
choices could have trouble moving.
The result then is a keg of bad cask-conditioned beer that
has to be poured out, clearly not the desired outcome for a
pub owner.
FIRKIN
ELCCEEE ETCMN
There are pub managers who make it their priority to prevent that
result. Jay Jankowki is the Manager of The Map Room in Chicago,
which has a cask beer on nearly all the time. In early December
Jankowski pulled Three Floyds Pride and Joy, one of his top
sellers, through the beer engine. What Ive seen, if you dont
clean the line, it doesnt taste good, Jankowski says. And then
the product is misrepresented. Managers have to be dedicated
to proper maintenance. Jankowksis personal point of pride?
English brewing staple Fullers shipped a few rkins to The Map
Room, and staff from the brewery came to sample it on site and
came to the conclusion that it tasted better in Bucktown than it
did in Britain. Cheers to that.
And theres a local feel to it at The Map Room. The rack its cask
sits on was made by a regular, and the pub uses its status to
educate and inform its clientele about all beers, cask included.
Dan Beringhele, a 31-year-old home brewer was rst introduced
to cask at the Map Room. He was enjoying a pint of Pride and Joy
and said simply that if something he likes is on cask, hell get it. I
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think cask is better, he says. I dont like carbonation.
Likewise, Najas Place in Redondo Beach, California is a well-
renowned beer bar. Najas is planning to install cask racks that
will rest within the bar, covered by an ice blanket to stay at the
appropriate temperature. Matt Thomas is the longest tenured
bartender for the beachside beer bar, which has 88 draft beers in
addition to its bottle selection. We have people that specically
come asking for cask-conditioned beer, he says. It sells well. It
is a small segment of the market but when it is available you cant
stop pouring it.
FIRKIN OVERTAKING
TmE VCMLC?
So when its on, it sells. And shipping isnt a huge issueFullers
brought kegs from London to Chicago, and Fox had casks from
Flying Dog Brewery, Anchor Brewery, and Sierra Nevada at The
White Horses rst annual American Beer Festival this past July.
But the future for cask ale appears to be similar to its current
place in the market, unless Anheuser Busch or other breweries
with deep pockets dump money into a vast marketing and
training campaign. Couldnt some blonde bombshell pump ale
from a hand-pull ever-so-sensually to make it appealing to the
non-enlightened drinker? Or could cask ale brewers learn from
Guinness, which made training trendy by emphasizing that it takes
119.5 seconds to pour a proper pint? Probably not. Budweiser
has its millions of drinkers who like their king of beers just ne,
and while Guinness may require more time to pour, it doesnt
require the bar to purchase expensive beer engines to do so. Even
the Map Room turns little prot on its cask ale; at ve dollars a
pint, it carries it just to offer its distinguished beer clientele a broad
spectrum of products.
I dont see it getting larger than 5-10 percent, Thomas said. Its
so much more difcult to handle. Its hard to do large amounts and
treat it with the respect that is necessary.
Ockert, the brewmaster, agrees. Its kind of hit or miss, he says.
But it sure is good when you nd it.
So cask ale drinkers are left with little to do, really, other than drink
lots wherever they nd the rkin owing, and envy those lobster
fans like crazy.
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BEER GAMES
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Table football...err soccer. words: Derek Buono
BE BETTER AT
PCCEEALL
M
ost people think of foosball as either a game of spinning plastic men in a circle until
little plastic puke comes out, or one that requires skill and tactics to win. Either
way you look at foosball, its a staple fixture in any respectable establishment.
Most of you have probably played this game before, but maybe youve never really
understood that there is some skill to the game and that it requires practice. So pump up those
forearms and get ready to get a little better at foosball.
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TVC PEMECW
PLEm PAEE/
EmCT
Using your teammates to score
is something you can do both
on a real eld and on a little
one. The setup takes some
practice; use one player to push
the ball to the next player, and
then shoot the ball with a ick
of the wrist. This is a quick way
of getting around a defender,
but will take some practice to
gain control of the shot.
PLAYING TIPS
HEEP NCLM ENE CW TmE PMLT
B
eing aware of the position of the ball is critical, so try to keep your eye
on the ball and learn the position of your players by feel and not so
much by looking at them. Sounds hard, but like anything the more you play
the better youll become.
WHEN A SPINNER ISNT A GOOD TERM
There are lots of reasons why
spinning isnt a good thing to do.
First, most people will punch you
for it and its not technically legal.
But the main reason not to spin is
that you have no control over the
ball when you just send the little
player on a free ride. Also, since
the ball cant be stopped when the
pin is above a certain angle, you
lose any advantage on offense or
defense and can fall victim to the
soccer equivalent of a nutmeg.
FLICK OF
TmE VMET
A
proper shot requires
nothing more than some
wrist movement. Youll be
able to get a lot of power with
just icking your wrist, which
causes your player to make a
quick movement. Think of it like
opening a door and icking the
doorknob quickly. Make a more
advanced shot by using your
wrist more to get more power.
KNOW THE
POSITION
CP NCLM
PLANEME
Its very easy to lose
the position of
your players
as you watch
the ball, but
remember that
you need proper
player positioning to stop the ball. You dont
want your men to have their feet in the air,
and its also important from a defensive
standpoint to stagger them so you dont leave
a clear path between two rows of players.
THE BEST
CPPEWEE E
ACTUALLY
A GCCC
OFFENSE
Scoring wins games
and defense makes you
feel good. In foosball
there are a couple of
standard offensive skills
you should master. Try
to master these basics.
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BEER GAMES
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THE TAE
Most of us in the office are terrible at foosball, and all of us have a lot of practice
ahead, but once you see people who know how to play the game youll appreciate
the skill required to actually control the ball and play a fast and exciting game.
Next time youre at a bar and see a foosball table give it a chance.
TmE ETAE
Okay, this is cheating, but if
during the game you notice your
opponent standing too close to
the table and youre losing, feel
free to give him a poke. The
distraction will give you three
seconds to muster up a goal.
CEPEWEE-
CHAN NCL ETLL WEEC T
Player
Alignment
Make sure your
players arent
leaving gaps that
will allow a straight
shot to the goal.
Also remember
that you might have
to alter your player
position depending
on how many people
you play with.
THe
EeHk
EHcc
Unlike in
basketball
where you
have to call
it, using the
bank shot is a
great tactic.
It helps if you
know some
geometry, but
using the wall
to pass or
shoot will add
a new level to
any game.
CWE PEMECW PASS/SHOT
T
his is similar to the Two Person Shot but you use only
one player. As you push or pull the ball to the left or right
you roll the player to shoot. Its a little more difcult to get the
timing down, but with some practice becomes a deadly technique.
M
AINTAIN
POSSESSION
Controlling the game is critical
in any game. Each second
your opponent has the ball is
a second you could lose the
game. So one of the best ways
to dominate your opponent is
to keep the ball under your
control as much as possible.
W
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BEER OF THE MONTH
words: Derek Buono
photos: Jason Boulanger
CM
bout
once a year
everybody thinks
they are Irish,
wishes they were
Irish, or maybe just
drinks on St. Patricks
day. While you may
find yourself ears deep
in green beer, one of the
true styles of the Irish is
stout. The most popular and
one of Irelands #1 exports
is Guinness, but that doesnt
mean you cant find traditional
dry Irish stout more locally, and
as we all know, the fresher the
beer the better, right? Moylans
Brewing company makes a wide
range of traditional beers, and when
we got our hands on their Dragoons
Dry Irish Stout there was no question
what Beer of the Month was going to be.
Many will avoid this tasty beer because
of its dark black appearance, but once
you close your eyes and drink youll find a
wonderfully complex and smooth beer that will
quickly become your favorite.
Head: Some may be intimidated by the large head that comes out of
the pour, but its what a beer should look like. Youll notice that the head
stays sitting on top for a long time and clings to the glass like it should.
Appearance: Black, which might scare some people when it comes
to beer. Dark beers get a bum rap because people think they are heavy,
when the color really has nothing to do with that. Dragoons is dark and
mysterious. It doesnt let much light through, but the contrast between
the dark abyss below the light airy tan head is simply beautiful.
Aroma: If youre used to the punch in the face an IPA will give you when
you sniff it, a stout can be a little subdued, but if you like subtle hints of
coffee, chocolate, and malt, this dry Irish stout is going to please you.
Just dont expect a really powerful nose as with most stouts.
Taste: If youre a Guinness drinker youll immediately notice that
Dragoons has a little more of everything. Its a little heavier, but with
a much more rewarding avor. You will get a nice balance of coffee
and some bitter chocolate. You may nd it a little more bitter than
Guinness, but that could be because the nitrous in Guinness smoothes
it out some.
Drinkability: With more avor usually comes a little heavier body.
Dragoons has a rich taste, but retains a level of drinkability that Irish
and non-Irish alike will appreciate. This might not be a beer you drink
all night with on St. Patricks Day, but it is one that is a treat to enjoy
with friends. We like that it is 5.0% alcohol because you can enjoy the
avor for longer and not feel the alcohol.
Bottom Line: Stouts and porters are some of the best beers in the
world. They offer a nice change of avor for those who love IPAs or
other styles, and they dont taste like 40-year-old-oil-that-came-up-in-
tarpits (we might suggest not letting new beer drinkers see the color).
They just might get more people to appreciate ne beer.
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MOYLANS
AGCCWE
DRY IRISH STOUT
BREWER: Moylans Brewing Company
WEB: www.moylans.com
LOCATION: Novato, CA
STYLE: Dry Irish Stout
ALCOHOL PERCENT BY VOLUME: 5.0%
IBU: 48
ORIGINAL GRAVITY: 1.048
BOTTLE SIZE: 22 oz.
AVAILABILITY: Winter
PRICE: $4.49 / 22 oz.
SERVING GLASS: Stem
SUGGESTED SERVING TEMP: 43F
The luck of the Irish
BEERTAPS
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:
EmWEM
Hefeweizen
www.shiner.com
WEV EELGLw
Fat Tire
www.newbelgium.com
EmWEM
Black Lager
www.shiner.com
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EmWEM
Cheer
www.shiner.com
MCGLE ALE
Yellow Snow Ale
www.rogue.com
EmWEM
Bock
www.shiner.com
TAPPED OUT
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Y
ou know how to tell
the age of a tree,
right? First you
cut it down and
kill it, then you count the
rings in the stump. The
number of rings equals
the age of the tree.
The rings also give you
some information on
the history of the tree.
In years of good health
and sun the rings are
fat, while thin tightly
packed rings indicate
that there wasnt
enough water during the
trees growth.
A long time ago, as I enjoyed
my favorite beer with friends,
I noticed something that
reminded me of a tree: there was
a history of sips in my glass. Just
like the rings in a tree, the glass
showed how long the beer had lasted
and whether I had taken large or small
sips. Small sips might have indicated I
was talking, and larger rings showed I was
listening. This is something you can see in
most beers you drink; you should check it out
the next time you tip one and see how long
your beer lasts and whether you talk too much.
1,2,3...GONE!
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RINGS
TMEE MWGE
GBEER