Why do we care about beer styles? What difference does it make if a beer is a Porter or Stout? An Amber Ale or a Red? A Russian Imperial or an American Double? The Aleheads are as guilty as anyone of focusing on what pigeonhole a specific beer is supposed to fall into. Does it really matter?
Martyn Cornell would say “absolutely not”. The British beer historian is one of the most respected beer writers working today. His blog, Zythophile, is a must-read for any beer enthusiast. Now, I’ll grant you that being one of the most respected beer writers is like being one of the most venerable porn stars. It’s not exactly a field that inspires reverence. “You write about beer? Good for you! And what’s your actual job?” But for those of us who care about beer, Cornell is a voice that commands respect. To be sure, he can be a bit of a crank. And sometimes his opinions just blatantly piss me off.* But he’s a true beer historian who relies on primary sources and never lowers himself to superficial on-line searches or Wikipedia quotes (like, umm, us). He’s a challenging, obstinate writer who likes to push buttons and illuminate the masses. If his posts sometimes read like he thinks he’s better than you, well…in terms of beer knowledge, he probably is. Read the rest of this entry »
The days are getting shorter. The temps are dropping. People are beating the shit out of each other to get whatever this year’s “it” Christmas present is (I assume an iPad…or a Tickle-Me Slouch doll). In other words…it’s Winter. Read the rest of this entry »
Here’s a little fact that you may not know about us Aleheads. Contrary to popular belief, not a single one of us makes even a dime writing for this beer blog. I know, it seems hard to believe that the quality posts that you’ve come to expect from us day in and day out are done purely out of love, but it’s true. Unfortunately, this means that all of us need real jobs to help pay the enormous fees for this WordPress site (Which is free) and the countless hours of internet access (Which we steal from our neighbors) that we need to perform our tasks. I won’t bore you with the details of my job, since the details are what bore me every day, but I will tell you that a little perk is that I get to travel around this great country. And of course, with travel comes new beers and new locales from which to drink them. This past weekend I found myself in Baltimore and happened upon the lovely Pratt Street Ale House. Come take a peak to see what they have to offer. Read the rest of this entry »
Reality TV has tackled Dog Grooming, Ice Road Trucking, and Real Housewifing. If a profession can be video-taped, it’s fair game these days. So it was only a matter of time before some dimwitted TV exec said “Hey! You know what would be endlessly fascinating?!?! A show about craft brewing!!!”
Now, we here at Aleheads are, of course, champions of the craft brewing movement. And anything that shines the spotlight on the industry is OK by me. But can a television show about a small brewery really maintain dramatic tension and interest for an entire hour? After the pilot episode of the Discovery Channel’s Brew Masters, we have our answer.*
A big thanks to faithful reader Spencer for inviting me out for a brew to celebrate the birthday of his drinking buddy (and occasional Alehead commenter), John E.
John E. celebrated his birthday in style with good friends, high-gravity beers at the J. Clyde, and some delicious-looking cupcakes (props to Spencer’s Mom for the latter). I popped in for a moment, shared a cask-conditioned Boulder Twin Sisters and an Avery DuganA, chatted about beer and ‘Bama brewing laws, and generally enjoyed the company of John E., Spencer and Co.* Read the rest of this entry »
APPEARANCE: I could just say “black” and call it a day, but it’s more like an intensely dark, mahogany brown. Screw it, let’s just say black.
HEAD: Small, tan and short-lived.
LACING: Limited…just some oily residue streaking the top of the glass after the head fades.
NOSE: Subtle and pleasant. The nose is predominantly a traditional stout aroma…well-roasted malts, a hint of coffee bitterness, and a faint whiff of booze. The slightly sour, slightly sweet aromas of lactose and chocolate frosting drift in and out with every sniff.
TASTE: I appreciate that Terrapin’s non-traditional beers are never one-note or unbalanced. While a sweet stout could go the way of Southern Tier’s Choklat (ie: ridiculously over-the-top in terms of sweetness and chocolate) or Hitachino’s Sweet Stout (ie: so underwhelming that it tastes like black water), the Moo-Hoo hits that nice “sweet” spot in the middle. There’s plenty of fudgy chocolate and a nice hint of lactose, but those dessert flavors take a back seat to the solid, well-crafted, dark-roasted malts. This is a classic stout first and foremost…the milk chocolate flavors are truly just bit players. They’re welcome additions to the party, but they don’t take it over by talking too loud or double-dipping.
MOUTHFEEL: Here’s where the Moo-Hoo takes a slight hit. It drinks a touch thin for the style and that, in conjunction with its strong carbonation actually gives the beer a bit of a cola mouthfeel. Not terrible. Just not as full and creamy as I’d expect from a milk stout.
DRINKABILITY: Because of that thin, light mouthfeel, the Moo Hoo drinks fast ‘n’ easy. A sixer will disappear in the blink of an eye. It’s actually quite thirst-quenching (never thought I’d say that about a milk stout).
Beer carries so many wonderful associations for Aleheads. Everyone remembers the first beer they ever had, or the first time we cracked a brew that’s become a particular favorite. And a beer you had at a particular occasion of note can often bring you right back to that moment when you consume it again many years down the road. Given how often we Aleheads tend to be involved in beer consumption, many of our memories may include the imbibing of a great (or not-so-great) beer. And so this week’s Conundrum should be easy: What is your best beer memory?
The rules: Tell us the memory, and what beer you were drinking.* You must remember the occasion yourself (i.e. you cannot report on a memory that someone else had to tell you about the following day). And this should not be your favorite awful beer memory (that will likely be the subject of a future conundrum). Read the rest of this entry »
Friends, Aleheads, countrymen, lend me your beers. I come to bury Sierra Nevada, not to praise them…
Founded in 1979, the Sierra Nevada Brewing Company is one of the most venerable and popular ale factories in America. Their highly respected flagship (the Pale Ale) practically defines the American Pale Ale style and is currently the second best selling craft beer in the US behind the ubiquitous Sam Adams Boston Lager. Churning out close to 700,000 barrels a year, Sierra Nevada is one of the biggest names in American craft brewing and their wares can be found in almost every bar and restaurant in the country. They’re a true success story in the industry and they have been praised widely by nearly every Alehead on Earth.
I think it’s safe to assume that many of my fellow Aleheads residing in the Northeast region share the same plight. While we’ve got a ton of beer around here, both local and from all over the country, the one area that always seems to be lacking is a Pacific Northwest representation. Sure, we’ve got plenty of Rogue and breweries like Widmer and Pyramid seem to pop of from time to time, but overall I feel like we’re missing out on what is clearly one of the best regions in the country for good beer. I will say that we’ve recently been blessed with the presence of Oregon’s Full Sail Brewing, as evidenced by my recent review of their Wassail, so maybe things are changing. Still, the fact that I can’t get Deschutes out my way is reason enough to get my panties all in a bunch. Thankfully, once a year, the good folks at Redbones BBQ in Somerville, MA go out of their way to bring in some of the best beers that the West Coast has to offer. Let’s see what the good Doctor got himself into last night. Read the rest of this entry »
After thoroughly enjoying the hoppy, yeasty Goose Island Minx, I was ready to cleanse the palate. And what to my wondering eyes should appear, but a Dogfish Head malt bomb, aged in Paraguayan wooden barrels. Yes, friends, my next stop at Bodega was to the Palo Santo Marron. On tap.
The Palo Santo has to be one of the more ridiculous beers you’ll ever try. Seriously. Who thought it would be a good idea to put a malty beverage in barrels (pictured) made out of some of the most bizarre and obscure wood on the planet? The Ryan Howard imitators at DFH, that’s who. When they strike out, they whiff badly. But when they connect, as they have with the Palo Santo Marron, they look like hitting prodigies…and the ball doesn’t stay in the park for very long. Palo Santo (literally “holy wood”) is replete with spicy resin, which gives off a powerful, sometimes overpowering, aroma. Moreover, it’s so dense that it’s one of the few types of wood on the planet that will not float on water.*
*If you have 20 minutes to kill and want to know the whole story, the New Yorker wrote an article about DFH two years back that starts with the story of the Palo Santo. Well worth the read (as is the case with nearly every New Yorker article…except for that goofy-haired Gladwell character). Read the rest of this entry »
Among our many-ish talents, the Aleheads are renowned (/reviled) for our countenance on difficult issues of a moral, spiritual, or beer-related nature. Dr. Ripped Van Drinkale III posed the following challenge to the rest of the Aleheads. Since we just can’t keep our inane blathering to ourselves, we decided we’d share it with you, our loyal reader(s). Enjoy. Read the rest of this entry »
Looking over Bodega’s beer list is, to an Alehead, blissful frustration. There are over 50 amazing beers (blissful). We’re getting older, and with our collective tolerance waning, a dive into more than 3 high-ABV beers in one sitting is inadvisable (frustrating). Happy hour has all draughts 50% off (blissful). Choosing the correct 3 beers that 1) you’ve never had before, 2) will enjoy, and 3) are unlikely to be found in bottles at the local store, before you have to cut yourself off (frustrating).
Luckily, the quality of the beers is such that you really can’t go wrong with anything. Well, almost…I’ll get to that later. For now, let’s talk about the good stuff.
It’s fall in central Ohio, so that means three things: college football, cold weather beers, and the Copperpots’ annual visit. “Lord” (Douchebag) Copperpot and I make a pilgrimage every year to the hands-down best alehouse in Columbus–Bodega on High Street. (Say it with me now: “Bo-de-ga.”) Bodega features about 50 taps, most of them craft beers. And best of all, all draft beers are half price during happy hour: 4-8pm, Monday through Friday. Yes, this really does mean that pints of the best craft beers in America run about $3. They don’t call Columbus a liveable place for nothing.
I’m sure most of our readers have noticed that we Aleheads have a bit of a bias toward American brews. Sure, we throw plenty of Belgians out there and the occasional German, but for the most part we discuss, review, and revere American beers above all others. I guess it’s a simple matter of drinking what’s available to all of us and an overwhelming desire to talk about local thirsts. In any case, I want everyone out there to know that Aleheads love the imports as much as anyone. Just because they don’t make our pages as often, doesn’t mean we’re not drinking em’ up in mass quantities. After all, we’re drunks, but certainly not discerning drunks. With that in mind, I wanted to bring attention to a beer from Tadcaster’s Samuel Smith Old Brewery that somehow escaped my clutches for far too long. It’s time to review the Yorkshire Stingo. Read the rest of this entry »
Being people who like to ramble about beer, we’ve all discussed (ad nauseum) what the best beers in the world are.* In any taproom in the world on any given night there are invariably drunk beer aficionados holding forth on why they think Jimmy John’s Hog Wallow Porter (or whatever) is the best goddamn beer ever brewed. This is generally the kind of argument that Aleheads delight in. Given that beer appreciation is a more or less subjective matter, we all get to be firmly convinced that we are right while at the same time tearing down our idiotic compatriots for their absurd opinions. Read the rest of this entry »
From time to time, the Aleheads will offer up a Primer on various beer essentials. Today’s Primer is about…glassware?
Really? Glassware? That’s what you guys want me to talk about?
OK…then. Strap on and hold tight…’cause we’re about to get “real”…
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Few aspects of beer culture are as daunting or confusing to newbie Aleheads as the myriad variety of vessels available in which to pour your sudsy beverage. Venture into any well-stocked beer bar and you’re likely to see a dozen different types of glasses…each one associated with a specific style of beer. Is there any point to the glass madness? Or is it all just marketing and wankery? Read the rest of this entry »
HEAD: Thin, off-white. More foamy than anything else
LACING: Fades quickly, true to style
NOSE: Slightly piny hop presence, which was surprising, followed by sweet roasted malts and sticky spice (Not to be confused with the spicing of most Winter brews – No cinnamon/nutmeg/clove here). Booze emanates from the glass almost immediately though, masking some of the flavors that I’m sure will come up in the taste profile
TASTE: Pleasant balance between bitter and sweet. Fruity plum notes hit you up front followed by a fantastic hop finish that I’ve never come across in the style. While the heavily malted bill is certainly reminiscent of an English Winter Warmer (See Sam Smith’s Winter Welcome), there’s not much in terms of toffee or other cloying notes. Again, booze at the end washes most of the sweet flavors from your palette so you’re left with a drying hop finish
MOUTHFEEL: Creamy for sure, but overall I’d say it’s light to medium bodied
DRINKABILITY: Tough call here. I’ve had the six pack in my fridge for 3 days and I’ve still got half of it left, meaning I’ve only had 1 of these a night before moving onto something else. Granted, I think the drinkability factor is pretty low on most Winter Warmers, but I usually don’t have a problem going back for more.
RATING: 3 Hops. While I like this Americanized version of the Wassail, with the use of hops over spices, I still think it’s missing on a few key notes. To me this is a nice Winter Warmer and fits in more with what I like about beer, but to those that actually enjoy Winter brews I think they might find this too dry and too reminscent of an IPA with a malty base. Still, 3 Hops is nothing to sneeze at.
You know what happens at 4:30 on a Monday afternoon when you can’t think of an idea for a blog post? You do what any good American would do and pull something completely out of your repertoire (That’s French for ass, right?). Two things. First, it’s been over 6 months since we’ve posted anything resembling a poll on Aleheads. In that time we’ve gained roughly 100 times the viewership and have sponsors banging down our doors just to get a piece of this sweet action*. While polls of the past have been met with somewhat lackluster results, I’m hoping for a better turnout this time around.
*Yeah, that’s a blatant lie. It’s still just you and me that read this thing.
Second, which actually has something to do with beer, I hate so-called “Seasonal” beers. It’s not that I hate the beers that come out in concurrence with a particular season, it’s just that I hate things labeled “Winter Ale” when there’s no rhyme or reason to the labeling. With that, can some of you please tackle this poll to tell me exactly what I should be drinking this Winter season (Yes, I know it’s the Fall, I don’t care)? I’ve left off styles such as Imperial IPA’s/Stouts and Belgian Strong Dark Ales on purpose. I already know I should be drinking those. The rest of this poll needs answering though.
HEAD: Very large, very frothy white head that fades slowly
LACING: Chunky and sticky like spackle
NOSE: This is as good a Tripel aroma as you’re likely to find on this side of the pond. Big bursts of coriander, orange zest, clove and pepper that snap, crackle and pop atop a bed of biscuity malt and candi sugar sweetness.
TASTE: Nice, sweet bready malt up front which is punctuated throughout the sip by citrusy orange and coriander notes, some fruity esters, and a nice phenolic spiciness. A touch of white pepper and alcohol in the dry, clean finish.
MOUTHFEEL: Champagne-like mouthfeel with boisterous effervescence and a fuller than medium body.
DRINKABILITY: Remarkably drinkable, refreshing, and complex. A very impressive Tripel especially considering that it’s brewed in Anchorage, Alaska…halfway around the world from the style’s ancestral homeland in Belgium.
RATING: 3.5 Hops. It would be worthy of that rating even if it didn’t have one of the Best Beer Names ever.
Why do we care about beer styles? What difference does it make if a beer is a Porter or Stout? An Amber Ale or a Red? A Russian Imperial or an American Double? The Aleheads are as guilty as anyone of focusing on what pigeonhole a specific beer is supposed to fall into. Does it really matter?
Posted by Barley McHops 
