De Proef-Bell's Collaboration Announcement

Bell's Brewery named as partner for 2009 De Proef Brewmaster's Collaboration Series

Seattle, WA December 1, 2008 - SBS Imports of Seattle, Washington is pleased to announce that Bell's Brewery has agreed to be the 2009 partner for the latest brew in the De Proef Brewmaster's Collaboration Series. The yet to be designed beer will be brewed in March at De Proef in Lochristi, Belgium and released to the USA market in September 2009.

The initial beer in the series was Signature Ale - originally brewed in 2007 with Tomme Arthur of Port Brewing/Lost Abbey. Jason Perkins of Allagash collaborated in 2008 on Les Deux Brasseurs. Both beers have been exceptionally well-received by beer enthusiasts.

"Each year it is my pleasure to invite a noted American brewer to
participate in this series," noted SBS Founder Alan Shapiro. "I am thrilled that John Mallet & Bell's have agreed to be the 2009 partner."

"I am really looking forward to this project," added Bell's Production
Manager, John Mallet. "I have several family ties to the area which makes
this invite to brew with Dirk Naudts at De Proef even more special."

Bell's Brewery of Kalamazoo, MI is one of the most highly regarded and
creative breweries in the country, known for its bold, unfiltered,
bottle-conditioned beers. Since its founding in 1983 by Larry Bell it has
garnered numerous medals and accolades. Its 2007 production of over 90,000
barrels ranked it among the top 15 of American craft breweries. More
information on Bell's is available at www.bellsbeer.com.

De Proef Brouwerij of Lochristi, Belgium was created in 1996 by highly
regarded brewing engineer and professor, Dirk Naudts. The ultra-scientific brewery blends modern equipment and technologies with both traditional and new world brewing techniques. SBS imports a unique range of beers from De Proef under the De Proef Brewmaster's Collection branding.

SBS Imports was created in 2002 by specialty beer industry veteran Alan
Shapiro. In addition to the DeProef brands, SBS represents Aspall Cyders
from Suffolk, England and Batemans beers from Wainfleet, England. More information on the SBS portfolio is available at www.sbs-imports.com.

Flying Dog Beverage Stimulus Package

Were you one of those really "dedicated" (aka crazy) Christmas shoppers waiting in line this morning... just raring to run over anyone who got in your way for that supercallafragalisticlly priced "Black Friday" gift?

Well... hope ya had fun. If you're a beer geek, or looking for a sweet gift for a beer geek in your life... you didn't have to get up early. If fact, you didn't even have to leave the house.

WTF?! How is that possible?!

Introducing the “Flying Dog Beverage Stimulus Package”

All day today (Black Friday, November 28) Flying Dog Brewery is giving everyone 33% off at their online store (www.flyingdogales.com)! Shop their site leisurely from the comfy confines of your home, suckin' down some morning after java in your PJs. When you're ready to check out use the discount code BEERDRINKERBAILOUT and you'll save 1/3 on everything from pint glass sets to T-shirts to cute women’s hoodies. Beer is not included 'cuz it’s completely illegal, but every other bit o' Flying Dog swag is eligible!

Cheers!

13th annual Holiday Ale Festival

Are you "ale-ing" for a good time? If so... here's a possible cure!

The 13th annual Holiday Ale Festival will take place December 4 - 7 at Pioneer Courthouse Square in downtown Portland. Yes, December can be nasty in the Great Northwest -- dark, cold and wet, but don't let that stop you because everyone will stay nice and toasty (and dry!) under the heated tents! Hey, Oregonians know how to party!

There will be more than 40 specialty and vintage beers from around the country, all of which have been brewed specifically to bring warmth and cheer to the holiday season. Each beer is uniquely crafted for the festival and can't be tasted outside the celebration. DOH! Take a look at the list of beers that will be on tap and you'll instantly turn Grinch green with envy! Oh man I wish I could go!!!

As readers of this blog know, I love me some Widmer. Their Hefeweizen was my first sortie into the craft beer bunker waaaay back in the day, so I'm pretty much a sucka for all their brews. Well, those of you lucky enough to be going can expect to taste a delicious holiday-inspired brew from Widmer in the form of the recently concocted Babushka's Secret, a Black Raspberry Russian Imperial Stout with an ABV of 9.0%. I WANT SOME OF THIS... NOW!!!!! How can I get some?!


Admission into the festival is free, but if you want to taste beers... well, you're gonna have to pony(keg) up some dough (or would that be yeast?). To actually taste brew you have to purchase a $20 tasting package. Not bad considering you get a souvenir mug and 10 beer tickets. Additional tickets can be purchased for $1 each. Ouch. See, I'm not big on the whole "beer ticket" model at festivals. They're just.... meh.

But wait! There are various pour sizes and ticket amounts, so in scheme of things... not bad. A "taster" size pour at this festival is a whopping 4 ounces! Be warned: a few of the limited release and special tapping beers will require two tickets. You can get a full mug 'o beer (14 lushes ounces), but you'll have to drop four tickets, and some of the limited release and special tappings brewskis may not be available in full mug pours.

Ya, I want to go. I am super jealous of you Northwesters. Be sure to check out the Ale Festival website, there are tons of other things going on, including a sweet looking Sunday Belgian beer brunch.

GAAAAAAAAAAAAAAAAAAAAAAA!

I'm gonna go over in the corner now and throw a hissy fit. Screw the holiday spirit... ya lucky bastiches. :P

Zivjeli!

Do u Beerdo?

Are you a Twitter Freak? How about a Beer Geek? If you answered "yes" to either of these questions then Beerdo is right up your alley.

Beer-who? No, Beerdo! And what exactly does Beerdo... do? It's a little Twitter "application" that allows you to quickly rate beers on the fly that get posted across the Twitterverse.

It's so easy even a... well, I was going to say child could do it, but that's a bad analogy. Let's just say it's so easy that a drunken monkey could do it. Simply type the name of the beer you want to rate, followed with your rating (1 - 5 exclamation points depending on how good or bad it is) to @beerdo, and ba-blam... a few seconds later your rating is Twitterized.

Here are a few examples:

• @beerdo Widmer Snow Plow !!!!! = 5 stars for Snow Plow
• @beerdo Lost Abbey Witch's Wit !!!! = 4 stars for Witch's Wit
• @beerdo Leinenkugel's Sunset Wheat !!! = 3 stars for the Leiny
• @beerdo Sam Adams Light !! = 2 stars for Sam Adams Light
• @beerdo MGD ! = 1 star for MGD

Do the right thing and join the beer review revolution! Check out Beerdo today!

Pike Brewing Company releases wood-aged stout

Pike Brewing Company up in Seattle, Washington, is set to release Pike Entire Wood-Aged Stout on Monday, November 24, 2008.

Pike Entire is actually and interesting blend of three beers:

• Pike's XXXXX Extra Stout, original gravity 10.73, 7.00% ABV
• Pike's XXXXX Extra Stout aged 6+ months in oak Bourbon barrels
• Imperial Stout, original gravity of 10.98, massive 12% ABV

The blend contains 42.7% barrel aged beer and weighs in at a heft 9.5% alcohol. According to the PR sheet, "the taste is complex with velvety malt tones, a coffee aroma, and a palate and finish of bitter chocolate."

The pale and crystal malts, along with roasted barley, is balanced by a heaping dose of Yakima Valley Willamette, Goldings and Columbus hops in the boil, then finished off with even more Willamette and Goldings. Topping it off "are the underlying wood tones perfumed by the caramel sweetness of wood-aged Kentucky Bourbon."

Right off the bat I can say I probably won't care much for this beer, not only because of the hops, but because of the Kentucky Bourbon. I'm not a fan of bourbon or whiskey. Not even a little bit. With that said... I wasn't expecting to like their Auld Acquaintance Happy Holiday Ale, and I was very wrong about that!

As I (and hopefully you as well) have learned... Pike Brewing is different. They don't just release a PR sheet, they release a history lesson. And they've done it again with Pike Entire. This beerstory lesson comes straight from the press release:

Until the 18th century, malt was "kilned" over wood fires making most beers dark brown or black, and contributing significantly to the pollution in cities like London. The use of coal allowed brewers a little more control, but it was not until coke, a bi-product of coal, was introduced as a fuel that pale malt could be made. Pale malt yielded more sugar than black malt.

Because the Thames was polluted, soft water was drawn from wells, ideal for dark beers, but yielding unpleasant flavor to black beers unless they were blended with the paler beers made by country brewers who had access to hard water. These country brewers also bought dark beers from London and aged them in large oak casks.

After aging they sold them back to the London brew pubs as highly desirable, "stale" (aged) beer. Home brew houses then began to blend the black, pale, and stale beers and the result became known as "three threads", a corruption of "three thirds."

Ralph Harwood's Bell Brewhouse, one of London's original common brewers, was the first to market an already blended beer to other pubs called "Entire". It is believed that he blended his own black beer with purchased pale and stale. Since it saved publicans the chore of blending their own three threads, it became an immediate success and the beer style of choice that was sold by London's train porters. Ultimately the style became known as Porter.

As brewing moved away from the brew pub to common brewers, Harwood's creation became London's great contribution to beer. As the British Empire expanded, "Porter," later known as "Stout Porter," then simply "Stout," became the world's most widely distributed beer style.

I love Pike Brewing! As much for their ability to teach us about beer's past as for the great beers they make in the present.

To keep with tradition, but also to make a distinctly American beer, Pike acquired oak Bourbon barrels in April 2008 and filled them full of Pike XXXXX Extra Stout to be blended back. Pike Head Brewer, Drew Cluley, says the beer is "complex and chocolaty with a great vanilla wood overtone."

Come Monday, November 24, Pike Entire will be released in 22 oz. bombers, complete with wax-dipped caps. It will have very limited availability at the Pike Pub and in select bottle shops, primarily in the Seattle area. Only a few quarter-barrels are being released for sale on draft. The Pike Pub will tap its one and only quarter-barrel of Pike Entire on Friday, November 28.

So if you want some... you better skedaddle to Seattle!

Hoppy days are here again!

CSU's Brewing Science Class Partners with Odell Brewing on Third Brew

Thursday, November 13, students from Colorado State University's Brewing Science and Technology course gathered at Odell Brewing Company's Tap Room to celebrate the release of their class beer, Hoppy Days IPA. The class, along with Professor Jack Avens joined Doug Odell on October 25th to brew the beer on Odell Brewing's five barrel pilot system. Hoppy Days IPA is the third beer brewed at Odell Brewing by the CSU class which is now in its fourth year.

"This is a capstone event in the total course learning experience for these students, and it exemplifies the continuing cooperation of Odell Brewing Company in the education of students at Colorado State University," said Professor Jack Avens.

Hoppy Days IPA, an American style IPA, was first developed and brewed by the students in class at CSU on a ten gallon brewing system donated by Odell Brewing Co. The recipe for the ale, which features generous amounts of Columbus, Amarillo, and Centennial hops, was then modified to be brewed on Odell Brewing's pilot system.

Eli Kolodny, a student in the class and avid homebrewer said, "Brew days in lab and at Odell's were my favorite because they afforded us the opportunity to experience brewing on both a smaller and larger scale." Kolodny, who came up with the name Hoppy Days, will be a brewmaster for the class next semester.

Hoppy Days IPA will be available at Odell Brewing and at CSU's Ramskeller beginning November 14th.

What I want to know is this: where the hell were classes like this when I was in college?! HELLO!!!!

Great Divide Brewing dines with AiX

AiX & Great Divide Brewing Company present... a tasting dinner!

When: Thursday, November 20, 2008

What: Four-course dinner pairing AiX's modern cuisine with the ales from Great Divide

Where: AiX Restaurant (719 East 17th Ave., Denver, CO 80203)

Cost: $35 per person (excluding tax and 18% gratuity)

What's on the menu?

• Ahi tartare marinated in sake vinaigrette with cucumber discs appetizer paired with Samurai Unfiltered Rice Ale
• Mussels in a white wine garlic butter paired with Hades Belgian Style Ale
• Braised pork carnita tacos with gouda paired with Hercules Double IPA
• Grilled vegetable duck ragu with chorizo and duck confit paired with Hibernation Ale
• House made chocolate truffles paired with Old Ruffian Barleywine

WOW! My taste buds are telling me to go!

As one might expect if you plan on going, don't just show up, you must call and make reservations (AiX at 303-831-1296.) A credit card is required when making the reservation and there is a 24-hour cancellation policy for this particular dinner. Seating is super limited, so call ASAP!

If you do go, be sure to let me know how it was!

InBev finally gets Anheuser-Busch

Well, it's official. The jolly Belgian giant has snatched up Anheuser-Busch and scurried back up the hop stalk. Here's the official press release:

InBev (Euronext: INB) announced today that it has completed its acquisition of Anheuser-Busch (NYSE: BUD), following approval from shareholders of both companies. The combination creates the global leader in beer and one of the world’s top five consumer products companies. Under the terms of the merger agreement, all shares of Anheuser-Busch will be acquired for 70 USD per share in cash, for an aggregate of 52 billion USD.

Effective today, InBev has changed its name to Anheuser-Busch InBev to reflect the heritage and traditions of Anheuser-Busch. Starting November 20, 2008, the company will trade under the new ticker symbol ABI on the Euronext Brussels stock exchange. Anheuser-Busch has become a wholly owned subsidiary of Anheuser-Busch InBev and will retain its current headquarters in St. Louis, MO. St. Louis will also become the North American headquarters for the combined company. The new Anheuser-Busch InBev is geographically diversified, benefiting from a balanced exposure to developed and developing markets. The company manages a portfolio of over 200 brands that includes global flagship brands Budweiser, Stella Artois and Beck’s, fast growing multi-country brands like Leffe and Hoegaarden, and strong “local jewels” such as Bud Light, Skol, Brahma, Quilmes, Michelob, Harbin, Sedrin, Cass, Klinskoye, Sibirskaya Korona, Chernigivske, and Jupiler, among others.

Carlos Brito, CEO of Anheuser-Busch InBev, said, “We are extremely pleased to announce the closing of this historic transaction. By bringing together these two great businesses, we have created a stronger, more competitive global company with a leading international brand portfolio and distribution network, and great potential for growth all over the world. We look forward to leveraging the operational and cultural strengths of both companies.

“Today also marks an important step towards achieving our shared dream of becoming the best beer company in a better world. Anheuser-Busch and InBev both have rich brewing traditions and a commitment to quality and integrity. We will succeed by celebrating and integrating both companies’ strong brands, heritages and values and by incorporating the best practices of both to create opportunities for all of our stakeholders worldwide."August A. Busch IV, President and CEO of Anheuser-Busch said, “By combining with InBev, we have created a first-class international consumer products company and, without a doubt, the premier global brewer. Together, we will achieve our goals far more effectively than either company could on its own.”

REGULATORY APPROVALS

InBev has received all regulatory clearances required to be obtained in order to proceed with completion. Prior to completion, InBev reached an agreement with the U.S. Department of Justice ("DOJ") that permitted the completion of the acquisition provided that certain actions to address competition concerns relating to the combination of InBev USA’s sales of Labatt branded beer and Anheuser-Busch’s sales of beer in upstate New York are implemented following closing of the deal. The terms of the consent final judgment with the DOJ were filed in U.S. District Court for the District of Columbia on November 14, 2008.

MANAGEMENT / BOARD OF DIRECTORS

Several management and board of director changes became effective today as a result of closing the transaction. Luiz Fernando Edmond, currently Zone President Latin America North and AmBev's Chief Executive Officer, becomes Zone President North America. Dave Peacock, who most recently served as Vice President of Marketing of Anheuser-Busch Incorporated and Chief Executive Officer of Wholesaler Equity Development Corp., a wholly-owned subsidiary of Anheuser-Busch Companies Inc., becomes President of Anheuser-Busch.

Additionally, Joao Castro Neves becomes Zone President Latin America North and AmBev's Chief Executive Officer, and the incumbent Zone President for North America, Bernardo Pinto Paiva, has become Zone President Latin America South, replacing Joao.

The Board of Directors of the combined company will be comprised of the existing directors of the InBev Board and former Anheuser-Busch President and CEO August A. Busch IV.

ANHEUSER-BUSCH COMMON SHARES

Effective as of the close of trading yesterday, Anheuser-Busch common stock (NYSE: BUD) has ceased trading. Every shareholder of Anheuser-Busch common stock will receive 70 USD per share in cash. Anheuser-Busch’s shareholders holding through a broker or bank should receive information regarding their Anheuser-Busch common shares from the broker or bank.

InBev has appointed BNY Mellon Shareowner Services as paying agent in connection with the acquisition. Anheuser-Busch shareholders with any questions regarding the payment for their Anheuser-Busch common stock should contact BNY Mellon Shareowner Services at 1-888-213-0964 from within the U.S. and 1-201-683-6884 from outside the U.S. Additional information will be mailed to all Anheuser-Busch common shareholders as well.

FINANCING

Financing for the transaction was provided by a group of leading financial institutions. The lending group provided 45 billion USD in debt financing and 9.8 billion USD in equity bridge financing.

Dutch and French versions of this press release will be posted on ab-inbev.com as soon as possible.

About Anheuser-Busch InBev

Anheuser-Busch InBev is a publicly traded company based in Leuven, Belgium. It is the leading global brewer and one of the world's top five consumer products companies. A true consumer-centric, sales driven company, Anheuser-Busch InBev manages a portfolio of over 200 brands that includes global flagship brands Budweiser, Stella Artois and Beck’s, fast growing multi-country Brands like Leffe and Hoegaarden, and strong "local jewels" such as Bud Light, Skol, Brahma, Quilmes, Michelob, Harbin, Sedrin, Cass, Klinskoye, Sibirskaya Korona, Chernigivske, and Jupiler, among others. In addition, the company owns a 50 percent share in Grupo Modelo, Mexico's leading brewer and owner of the global Corona brand, and a 27 percent share in China brewer Tsingtao, whose namesake beer brand is the country's best-selling premium beer. Anheuser-Busch InBev’s dedication to heritage and quality is rooted in brewing traditions that originate from the Den Hoorn brewery in Leuven, Belgium, dating back to 1366 and the pioneering spirit of the Anheuser & Co brewery, established in 1860 in St. Louis, USA. Geographically diversified with a balanced exposure to developed and developing markets, Anheuser-Busch InBev leverages the collective strengths of its 120,000 employees based in operations in over 30 countries across the world. The Company strives to be the Best Beer Company in a Better World. On a pro-forma basis for 2007, the combined company would have generated revenues of 26.4 billion euro.

So there you have it.

This merger will create one of the world’s top five consumer products companies. Now that the deal is done, I'd like to know what you think... so chime in!

Pike packs the holidays into Auld Acquaintance

I received a 22 oz. bomber of Pike Brewing Company's Auld Acquaintance Happy Holiday Ale at the confessional last week. The official press release went like this:

Brewed as a perfect complement to holiday meals, the alcohol is a restrained 5% by volume with an original gravity of 1.052. In addition to generous batches of Yakima Valley Magnum, Willamette and East Kent Goldings hops, Auld Acquaintance is subtly seasoned with orange peel, coriander, cinnamon, and nutmeg. Our goal, then and now, is to brew a luxurious beer to be enjoyed with splendid winter fare, like hearty soups, cheeses, turkey, hams and joints of meat.

Considering this thing is full of hops from Yakima Valley, Willamette and East Kent I was expecting a massive hop storm.

Not... even... close.

Since I don't care to have my palate carpet bombed by hops, I didn't think I was going to dig this beer very much. Boy, was I wrong! I had some of this wonderful winter warmer the other night while we filmed the latest "Taste Buds" for Beer tap TV.

As you know... I'm not big on "formal" reviews. I never understood why anyone would care so much about the exact color a beer pours -- describing it in such exacting detail that you use adjectives and terminology that NO ONE UNDERSTANDS! Or that you could taste the slightest bit of something that's probably not even in the beer. Maybe I'm not SMRT enuff for that (there are lots of people who are), but most likely... I just don't care. It's good, bad, or not my type of beer. Pretty easy analysis when ya boil it all down. But then that's how I roll.

Anywho... I digress.

The beer poured nicely into my glass, and came to rest with a sweet head. I didn't smell or taste any hops. What I did taste was a soothing, tasty mix of orange peel (probably the most predominant taste, which comes at the end of the swig) coriander, cinnamon and nutmeg. I love it! Don't let all the hop hubbub fool ya... there's just enough of cannabis' cousin here to tame all the spices without going completely over the edge and making your mouth feel violated.

Pike's PR sheet says Auld Acquaintance is "festive and flavorful with subtle spices on the nose and palate that marry perfectly with holiday foods." That pretty much sums it up... complete with a nifty bow on top!

So if you can get a hold of this sensational seasonal... do so! I'm going to get in touch with our Pike peeps and beg for more.

Oskar Blues releases Ten FIDY Imperial Stout

According to the PR release, Oskar Blues Brewery in Lyons, Colorado, has just released a small amount of its winter seasonal -- Ten FIDY Imperial Stout. The beer will be showing up in stores in Colorado, Southern California, Texas and Pittsburgh, Pennsylvania. Limited amounts will reach other markets later this year.

That's pretty odd distribution if you ask me. I'll have to ask Marty Jones at Oskar's why it's so seemingly haphazard. Anywho... Ten FIDY is "an immensely rich imperial stout" that's raved about here in The Napa Valley of the Beer World and has won several honors and accolades: “Beer of the Year” by The Denver Post, “100 Rating” from Ratebeer.com, “This one puts the ‘A’ in ‘Holy Crap!’” exclcaims Beer Advocate Magazine, and “The biggest, baddest, boldest beer in a can” from Celebrator Beer News. Ya, it's good.

Verbatim from the PR sheet:

Ten FIDY is dramatically viscous and loaded with neck-deep flavors of chocolate, malt, coffee and oats. It’s the beer equivalent of a decadently rich milkshake made with malted milk balls and Heaven’s best chocolate ice cream. Ten FIDY is about 10% ABV and made with enormous amounts of two-row malts, chocolate malts, roasted barley, flaked oats and hops. Its huge-but-comforting flavors hide a hefty 98 IBUs that are deftly tucked underneath the beer’s blankets of malty goodness. The beer will retail for approximately $12 a fourpack.

Now that it's winter time here in the Rocky Mountains it's time to crack out the stouts and porters! A Ten FIDY sounds good right about now.

Zivjeli!

Beer Geeks & Foodies unite at Moylan's Brewery

Listen up all you beer lovin' foodies!

The Moylan's Brewery & Restaurant is hosting an event you can not miss. Sadly, I won't be able to make it this time around. It sure would be nice to to kick around in my old stompin' grounds. Anywho, for those of you who can make it, here's the info:

What: Join Moylan's Brewmaster Denise Jones for the 2nd Annual Brewmaster's Dinner (see the full menu below).

When: Thursday, November 13th at 7:00pm

Where: Noonan's Bar and Grill, 2233 Larkspur Landing Circle, Larkspur, CA 94939

Need to know: Reservations (required) are $79.00 a person and can be made by calling 415.464.8711 or visit the Noonan's Bar and Grill website.


Reception starts at 7:00 PM
A trio of hors d 'oeuvres will be dished out including poached white prawns with spicy tomato & pepper relish, dungeness crab crostinis with tarragon aioli, and smoked Point Reyes oysters. All served with Moylan's Extra Special Bitter.

Dinner begins at 7:30 PM
The menu includes:

Marinated Niman Ranch Tenderloin of Beef on a bed of arugula, fennel & orange with cilantro vinaigrette, served with Moylan's Oktoberfest Marzen

Banana Leaf Wrapped Pacific Rockfish in Adobo sauce with vegetable filled pasilla pepper & queso fresco served with Moylan's White Christmas Winter Lager

A little Wheat Ale & Lemon Granita to cleanse the palate...

Pan Roasted Quail filled with a dried cranberries, wild mushrooms& spinach, sauce Bernaise served with Moylan's IPA.

For dessert... walnut bread pudding with a malted barley caramel reduction served with three of Moylan's Ryan Sullivan Imperial Stout variations:

• Bourbon Barrel
• Espresso & Chocolate Infused
• Fresh Raspberry

All that for a mere $79.00 a person?! My mouth is watering. Hmmm... I think I can get a round trip Southwest flight for about that. Maybe I will make it out there! ;)

For those who actually do attend I would love to hear how the dinner was, so please let me know!

Pike Brewing Releases Auld Acquaintance Hoppy Holiday Ale

From Pike Brewing Company press release:

Seattle, Washington, November 2, 2008.

As Jack Frost approaches each year, King Gambrinus, dressed as Santa, introduces special ales meant especially for drinking with old friends that gather for good cheer.

According to the Association of Brewer's who represent over 1400 microbreweries nationally, seasonal beer, and especially holiday beer, has become the most popular style of craft beer, outselling pale ale, wheat beer and other classic styles.

Pike first brewed Auld Acquaintance in 1990 and it was an immediate hit with customers. At the time, most American's were not familiar with seasonal beers. Each year Pike brews a limited amount, bottled in 22oz. bottles and on draft. Brewed as a perfect complement to holiday meals, the alcohol is a restrained 5% by volume with an original gravity of 1.052. In addition to generous batches of Yakima Valley Magnum, Willamette and East Kent Goldings hops, Auld Acquaintance is subtly seasoned with orange peel, coriander, cinnamon, and nutmeg. Our goal, then and now, is to brew a luxurious beer to be enjoyed with splendid winter fare, like hearty soups, cheeses, turkey, hams and joints of meat.

Pike Auld Acquaintance is now available at better stores, restaurants and, of course, at our own Pike Pub.

While this tradition is fairly new to American beer-bibers, the custom of brewing flavorful, spiced beer dates back well over a thousand years to what is now England. When the Vikings arrived, the Britons drank primarily megithin (mead), a brew of honey with spices (the origin of our word for medicine); cider from crab apples; perry from pears, and wine from grapes. Though there is evidence of cerevista (a beverage made from cereal) being brewed, it was a little known part of British life until the recipes for ales, the technique for cultivating and malting barley, and the art of brewing, were imported from the Middle East by the monasteries. The church did an exceptional job of promoting ale as an elixir superior to all other drinks. The Danes and Norwegians, at odds with the church about most things, agreed with them about their delicious strong malt liquor. Over a period of a couple of hundred years, the Danish word "Øl" (oyl) became the English word "Ale," a name for the drink as well as the festival where it was served. The Jüle or Yule winter festival had a long tradition before the Vikings and the monks. Jüle, introduced by the Celts, in honor of the sun god, promised a period of warmth and plenty.

As Britons converted to Christianity, the Jüle (Xmas) Ale became the most popular winter festival. Before the Norman Conquest the Scandinavians were uninvited guests at Christmas parties throughout the land. As time passed, many of them converted and turned their lives around. While the tradition of holiday beers nearly became extinct in The British Isles, Jüle Øl from Norway and Weinachts Bock from Bavaria never completely died out; but it is in America that the style grew dramatically to become an important part of every beer lover's calendar.

Notice anything different about this press release? That's right, it's filled with beer history! Not the superficial kind either, this is like going to history class and getting some cool, useful knowledge dropped on ya. How freakin' cool is that?! Long time readers of my blog should know that learning new tidbits about the history of beer is just as exciting as drinking a new beer for me. Heck, my very first post here was all about how beer has shaped the world we live in.

But that's how Pike Brewing Company rolls. They love to spill knowledge. Go to their website and click on the "Brewery" link on the main page; then click on the "history" link. What you'll find is six detailed pages of how Pike Brewing Company and its illustrious owner, Charles Finkel, was born. Does that name sound familiar? It should. Charles Finkel is a legend in the craft beer world. He not only created Pike and Merchant du Vin, but has been involved with many famous breweries and people, and has quite literally helped shape the craft beer industry in the United States.

Don Russell (aka Joe Sixpack) wrote an article about Charles in the July/August '07 issue of Draft Magazine where he says, "You can't understate the impact of his quest." He goes on to say that "The exotic flavors of Merchant do Vin import's later influenced a whole generation of craft brewers." The man who started out as a wine merchant shaped the American craft beer scene. Cheers to Charles and all that he's done!

With that... stay tuned for some "Mad Beer Man" style reviews of Pike Brewing beers coming soon, here and on Beer Tap TV.

Save Three Sheets!

The high definition cable channel MOJO HD will close up shop on December 1. MOJO as you know is the home of my much beloved show, Three Sheets, with "host" Pleepleus and his constant companion (and "co-host") Zane Lamprey.

But all is not lost. Not yet anways... and that's why Zane and Pleepleus need your help! It would seem the most likely place for Three Sheets to end up is over on the Travel Channel. Zane has put out a call to all 3S fans to head over to the Travel Channel forums and besiege them with posts saying how stupid it would be for them NOT to pick up and continue the global pub crawl!

According to Zane's MySpace page they've already filmed 15 episodes (with 5 more in the works) for the as yet unaired Season 4!

Zane loves his job. Fran and I love watching Zane love his job. Most of all... we love Pleepleus! Don't let this magnificent show fade away. SAVE THREE SHEETS NOW!

Living, loving and writing the Beer Life

Nothing great in the world has been accomplished without passion. -- Georg Wilhelm Friedrich Hegel

I started this blog because I'm passionate about beer. I love everything about the "elixir of the gods" -- the culture, the history, the camaraderie... and yes, its glorious ability to act as a delectable social lubricant.

But I love to write even more than I love to drink a good craft beer (or play a great video game). When asked what my one, true passion is (other than my wife of course)... I always answer: "writing." Lord Byron, the 19th century poet, said it best: "If I don't write to empty my mind, I go mad." And I probably would. Not the clock tower/high powered rifle mad mind you. Writing acts as a release valve for me, and oddly enough... a different form of social lubricant that oils up the squeaky cogs of my "mad" brain.

I'm a writer. And after years of wordsmithing I think I've reached the point where I can call myself that without it sounding odd (to me) or egotistical (to everyone else). It's what I am, not what I do. I know that because I'm most happy when I'm writing... about anything. Well, almost anything. I probably wouldn't be too passionate about the lifestyles of the broke and infamous, but... ya never know. In the past I've written about George Lucas' Star Wars and PC video games, and I'm sure I'll eventually stumble onto some other topic that will "light my fire." At the end of the day it always boils down to one thing for me: passion.

I've always thought of "writers" as mythical beings, and I really do believe that "the pen is mightier than the sword." Writers have the power to make people cry, rejoice, rebel, change and even create nations. There is no limit to what a great writer can do... as long as they have passion. Sadly, any Tom, Dick, or Jane with the ability to turn on a computer can "write" about their cat (or their inanely boring life) through a blog. And because of this the luster of being a real "writer" seems to have faded to some degree. See, most of them don't have passion.

But I digress... what the hell am I getting at?

Over the years I've run into a number of "colleagues" that are jaded as the day is long. Why? They've lost their passion. I refuse to let myself become jaded. Hell, I still get giddy when -- no matter how big or small -- someone asks to profile me, or use one of my quotes, or tells me that I'm "relevant," or that my blog has made it onto a "best of" list... as was the case yesterday when the folks at the Culinary School Guide informed me that this lil blog o' mine made it onto their 100 Best Beer and Wine Blogs. All that stuff is not only very humbling, but -- even more than the money -- validates every single letter I've ever written.

A lot of great things have happened since I started this blog. I look at this space as my lucky charm. Furthermore, my life is richer for it. Writing, like all things, requires constant practice, and banging away here in my little corner of the blogosphere has not only opened doors to things I never thought possible, but has helped me perfect my craft. More importantly, it has introduced me to a brewery full of new friends.

It is said that the craft beer community -- top to bottom -- has a camaraderie unlike any other. Having experienced it personally time and time again, I can attest to the truthfulness of that statement. There really is nothing like it anywhere else, and it is my sincerest desire that the global wave of popularity craft beer is riding right now doesn't ever ruin that.

So thanks very much to all my friends, and all the people who keep coming back for more beer madness. The word "appreciate" doesn't even begin to describe my heartfelt gratitude! Oh, and thanks for letting me indulge in a little self reflection with this post. Now... let's get back to drinkin' some damn fine beer shall we?!

Zivjeli!

Redhook doubles back with Double Black Stout

Redhook Ale Brewery's Double Black Stout is back! Ironically, the lyrics to AC/DC 's famous song, "Back in Black," is perfect for the occasion:

Back in black
I hit the sack
I've been too long I'm glad to be back
Yes, I'm let loose
From the noose
That's kept me hanging about
I've been looking at the sky
'Cause it's gettin' me high
Forget the hearst 'cause I never die
I got nine lives
'Cause I'm back
I'm back in black!

Double Black that is! After an 8 year hiatus Redhook's much loved Imperial stout has been let loose from the brew house. Even though it's only going to be available for a limited time, at least it's back on store shelves.


Eight years ago I wasn't much of a Beer Geek, so I've never had the pleasure of tasting this most succulent of stouty suds. According to the PR release "Double Black Stout is a smooth, imperial stout enhanced by the addition of rich, flavorful coffee and dark malts to create a big, roasted flavor." I love my morning coffee as much as I love my afternoon beer... so pairing the two is a match made in adult beverage heaven!

I ain't gonna lie: I love this beer. It's so smooth you'd think you were drinking satin. There is no harsh bitter taste from any component of the beer, making it perfectly balances. No wonder beer fans have been clamoring for this bad boy! Since Widmer decided to stop brewing Snow Plow (it's going to be harder to get than a straight answer from a "professional" politician) -- Double Black Stout just became my fave winter brew.

Speaking of... Double Black is only being sold in 22 oz bombers at -- get this -- the unbelievable price of $4.99. Ya, there's no one (1) in front of that four people! For a mere five bucks you can suck down an entire bomber of this 7% ABV stout and feel all nice and toasty. With the economy in the crapper, most six packs costing $9 or so a pop, this is probably one of the best deals around! I'm going to snatch up all the bombers I can find in my neck of the woods, so if my fellow beer geeks in the area can't find it at their local liquor store... come see me.

But wait... there's more! Following DBS, Redhook will be unleashing three additional limited release beers throughout 2009. The next one (don't ask, I don't know what it is) will hit the shelves in March. So stay tuned!

Zivjeli!

The Brothers Widmer release Brrr

Brrr it's cold outside! It puts me in a -- singin' mood! Bare with me...

Oh the weather outside is frightful,
But the beer is so delightful,
And since we've no place to go,
Let us drink! Let us drink! Let us drink!

Thanks to lyricist Sammy Cahn and composer Jule Styne for that little bit of inspiration. In 1945 Cahn and Styne created the legendary winter song "Let it Snow."

And thanks to Kurt and Rob Widmer for making legendary beers. Widmer Brothers Brewing up Oregon way is one of my all-time favorite breweries. I can/will/have drink their Hefe all summer long, Snow Plow all winter (more on that later) long, Drop Top Amber anytime, and don't even get me started on their W'08 Crimson Wheat. Put it this way: if I was stuck on an island like Robinson Crusoe (if you haven't seen the new NBC series Crusoe yet - do so!) and could only have beer from one brewery, well... Kurt and Rob would be stuck there with me.

But I digress...

We got our first "official" snowfall here in Colorado Springs the other day. So the weather outside is in fact frightful, and Mother Nature went ahead and "let it snow," so it's the prefect time for a brand spanking new beer from the Brothers Widmer called "Brrr," right?! It's the first new winter seasonal they've made in four years.

According to the PR release, Brrr is "a moderately strong dark red ale that embodies the notable 'Pacific Northwest' citrus hop aroma and flavor." How understated of their wordsmithing PR people. At a winter warming 7.15% ABV, it's "moderately" strong alright!

I recently received a few bottles to try prior to its release to 17 Western states (AK, AZ, CA, CO, HI, ID, OR, MN, MT, ND, NM, NV, SD, TX, WA, WI, and WY) later this month. When you first crap the cap (I love Widmer's bottle caps; they each have a different, wacky prost on the underside of each one!) you will definitely smell the citrus hop aroma. As many long time readers know I'm not big on hop bombs, so my first thought after sniffing the hoptacular scent of cannabis' cousin was that I wasn't going to like this new winter brew.

Brrr does pour a dark red and has a super big head. The first sip was... hoppy. So for those of you who love your hops -- and I know there are many, including my wife -- you'll absolutely love this brew. According to the PR sheet Brrr should provide "a tangible, but not excessive, flavor that ultimately transitions into a candy-like malty sweetness and quick finish. Caramel and chocolate malts provide flavor complexity, and an enticing color." There was none of that on the first few sips as my "unrefined" palate was attempting to adjust to the violation of an overly hoppy invasion. However, after the third sip the hop napalm subsided and I did notice a subtle "transition into a candy-like malty sweetness."

This is a good beer. Some of you will certainly think it's great. I probably wouldn't drink a whole lot of this only because it doesn't suit my palate profile, but a lot of you will. No matter what though, it will definitely warm you up on a cold winter's night.

Sadly, Brrr will be replacing Snow Plow as Widmer's regular winter seasonal for the foreseeable future. Snowplow happens to be my favorite winter beer. I've bought 1 - 2 cases every winter for a few years now, so I'm not happy that Snow Plow is getting the heave ho. I've been told that it may come back, and I hope it's permanent. Everyone I've turned on to Snow Plow has loved it. Breaking News! I've just learned it's not totally gone! It will be released on the West Coast (and by "West Coast" they mean OR, WA and ID) in 22oz bottles for a limited time this winter. And yes, I'll be hitting up my Oregon relatives to snag me a few!

Anywho... Brrr should be in a store near you (well, if you're on the Left Side of the U.S.A. that is; sorry East Coasters) next week and I want to know what you think! Once you try it send me some feedback.

Oh, you can watch Erik Boles and I drink and talk about Brrr on the next episode of Beer Buzz (Episode 004) on Beer Tap TV!

Zivjeli!

Cicerones in the making!

Siss-a-what-ees?

A Cicerone (pronounced sis-uh-rohn) is one who has proven expertise in beers. Think the beery version of a wine "sommelier." The titles “Certified Cicerone” and “Master Cicerone” are protected certification trademarks and can only be used by those who have passed the requisite test of knowledge and tasting skill.

Yes... even you can become one!

Ray Daniels, a legend in the beer industry, is the man behind the Cicerone plan. He'll be on the West Coast in November to conduct Certified Cicerone exams as well as a workshop. Exams are scheduled as follows:

• San Diego (Stone World Bistro and Beer Garden) - Nov 15*
• Berkeley/Oakland (More Beer) - Nov 16
• Seattle (Pike Brewery) - Nov 17

* A Certified Cicerone "prep" class will be held during the morning of the 15th. This course will run from 9 am to noon during which time key content from the Certified Cicerone exam will be covered (from draught system parts and operation to beer styles, off-flavors, brewing and beer & food pairing). The 3-hour course is designed to provide a quick overview of the exam and help you gauge whether or not you're ready for this most difficult exam.

Awesome! But I don't live on the West coast! Well, my Cicerone wannabe... you are in luck! Ray will be conducting two Midwest Certified Cicerone exams in November as well:

• Ann Arbor (Vinology) - Nov 9 (11 am - 3 pm)
• Chicago (Siebel Institute) - Nov 23 (11 am - 3 pm)

Sadly, I'm not SMRT to take this test, but I bet some of you are! If you're interested register through the exam site.

Contact Ray Daniels if you have any questions or wish to reserve a spot in the class. Ray can be reached at ray@cicerone.org.

Good luck!

Spooky Brew Stories

I love this time of year. The air is crisp, the leaves have changed colors, and Halloween is on everyone's mind. Scary ghost stories, werewolves, vampires, goblins... Abbott and Costello Meet Frankenstein!

Heck, this year Colorado even has the Sci-Fi Channel's Ghost Hunters pluming the depths of our state. They're in Colorado Springs checking out the Briarhurst manor as well as in Estes Park (home to a great brewery by the way) looking into The Stanley Hotel. The ghost-filled Stanley is actually where the great author Stephen King got the inspiration for his classic horror novel, The Shining. He in fact wrote some of the book while staying there.

So, with all this spookiness in the air I ask you my fellow beer brothers and sisters -- do you have a good ghost story that deals directly with beer or even better, a brewery?

And it doesn't have to be relegated to the confines of the great state of Colorado. I know of one (which I'll be sharing shortly) regarding Lemp Brewing Company in St. Louis, Missouri. But I want more. Lots more! So send me what you know! Otherwise I'll set a Brew Ghoul on you.

Moooooooooooooooahahahahahahahahahahaha!

Back in Double Black!

No, I'm not talking about my favorite rock band AC/DC (although they are coincidentally coming out with a new album next week called Black Ice)...

I'm talking about Double Black Stout from Redhook Ale Brewery. After being MIA for eight years, Double Black Stout is back! But only for a limited time. This bad boy of brew will be released nationwide the first week of November and will remain available until February '09... or until supplies run out.

According to the press release (I've never had this beer and I have no idea what it tastes like, so if any of you have... chime in!):

Originally created by the brewery in 1995, Redhook stopped producing Double Black Stout in 2000 and craft beer enthusiasts have been reminiscing about it ever since. Double Black Stout is a smooth, imperial stout enhanced by the addition of rich, flavorful coffee and dark malts to create a big, roasted flavor. The beer can be found at specialty food stores and beer markets for $4.99 SRP per 22 oz bottle.

"For eight years now, Double Black Stout fans across the country have clamored for its return. We decided to go one step farther and use it to launch an entire series of limited releases," said Doug MacNair, brew master for Redhook Ale Brewery. "By giving Double Black another chance to shine, we're raising a glass to our craft beer heritage - and we think our loyal drinkers will be very happy with the result."

If that weren't cool enough... after the Double Black Stout has left the building, Redhook will crack open three more "limited release" beers throughout 2009. Developed by Redhook's expert brewers, these unique craft beers will be different than anything the brewery has ever created. The next limited release will hit shelves in March 2009.

Sweet!

Beer Tap TV is back!

Bigger! Badder! Beerier!

New forums, blogs, beer guides, calendar of upcoming events, BTTV meet ups, and more importantly... more shows. Right now there are 4, with more to come. What are you waiting for... check it out!

Taste Buds is the retooled original with Erik and Dusty throwing back brews and giving their own personal spin on 'em. It's the show that takes your taste buds on an adventure!

The Brewmaster Chronicles takes you behind the scenes... WAAAAY behind the scenes. We'll sit down with Brewmasters and Head Brewers from craft breweries all over the world and see what makes them -- and their brews -- tick. One is in the can, as we talked with Jason Yester of Trinity Brewing. Look for it soon.

Tapping the Keg is a show that features brewery openings as well as new (or annual) beer release parties. We've already shot two shows, one at the Trinity Brewing Company opening, and the second at Bristol's Winter Warlock release party. Look for them to appear shortly.

Beer Buzz is a weekly show that keeps you informed on all the wild and wacky things going on in the beer world, from the noteworthy to the nutty. Episode 001 is below. Erik and I taped Episode 002 last night and should air tomorrow.



Come join us!

Cheers!

For the Love of Fran's Food

Fran (my wife for those who don't know) is now part of the blog-o-sphere! That's right, after insatiably blogging about beer for the past year... I finally managed to get her into the scene. She's the Yin to my Yang. The Wino to my Beer Geek.

I don't make beer, and I don't do "proper" reviews about beer. I just drink it and write about it. What I also don't do is cook. I'm so bad I would probably burn boiling water. I can clean like a mad man (ahem), and I can BBQ adequately well... but I leave all the real cookin' to Fran.

Not only does she cook, but she cooks with beer. And let me tell you brothers and sisters of the Beerhood... she cooks like nobody's bid'ness. In fact, she's good enough to be the head chef at some restaurant (maybe the one we've always dreamed about - or was that a nightmare?). Anywho... check out her recipes, both with and without beer, at For the Love of Fran's Food.

Cheers!

Pre Great American Beer Festival party @ Trinity!

NOW HEAR THIS! RED ALERT! ALL HANDS ON DECK! INCOMING BEER ALERT!

Jason Yester and Todd Walton from Trinity Brewing Company are hosting a massive, mega, off-the-friggin-hook, pre Great American Beer Festival party next Wednesday, October 8. This pre-festival festival kicks off at 11am at the brewery on 1466 Garden of the Gods Road in Colorado Springs.

These two guys are the rock stars of the beer world in Southern Colorado, so this is no ordinary shindig. Jason has managed to get a bunch of "one time only, wacky cool beers" from a hoary host of Colorado brewers to tap. Check out the lineup SO FAR:

• Brewer's Bitter (TommyKnocker's)
• Southwestern Braggot (Carvers)
• Gordon (Oskar Blues)
• Awaken Cask dry hopped with Oaxcan coffee and Chickory
• Flo Cask dry hopped with wild Colorado hops aged on French oak
• Patientia (Arctic)
• Bourbon Stout (Rockyard)
• Chille Ale (Shamrock)
• Kaiser Imperial Octoberfest (Avery)
• Ale to the Chief (Avery)
• Imperial Red (Amica's)
• Cranberry Saison (New Belgium)
• Hot Shots Harvest Ale (Pump House)
• Octoberfest (Lefthand)

Aside from the awesome beer selection expect to see traveling brewers making guest appearances as they head up to Denver for the completely sold out GABF!

This is bigger than big people... you do NOT want to miss it!


UPDATE... THIS JUST IN! MORE BEER!

This comes straight from Jason!

Ale to the Chief. A 100% Brettanomyces beer reminiscent of a Belgian Pale, but hopped with American cascade and dry hopped. Brewer, Steve ‘The Breeze’ Breezly.

Awaken Cask (Trinity). Naturally carbonated traditional English cask of our Awaken aged/served on a cold coffee toddy and Chicory. Brewer, Jason Yester.

Bourbon Stout (Rockyard). A Large and chewy Stout aged on ‘Four Roses’ bourbon barrels. Brewer, Jim Stinson.

Brewer’s Bitter (TommyKnocker’s): Fresh hop ale, heavy fruit hop, hops added less than 24 hrs after Harvest, Brewer, Steve Indrehus

Chile Ale (Shamrock). Amber Cold toddied with locally grown ‘Mira Sol’ making a spicy and aromatic glas of beer. Brewer, Alan Stiles.

Cranberry Saison (New Belgium).

Flo IPA Cask (Trinity). Naturally carbonated and served through a hand pump. This cask was dry hopped with wild Colorado hops and aged on French oak. Brewer, Jason Yester.

Gordon (Oskar Blues). Large and chewy Double IPA. I true treat and one of the first of it’s style in Colorado. Brewer, Dave Chichura.

Hot Shots Harvest Ale (Pump House). Brewed using Amarillo Hops less than 24 hrs after harvested. Distnct notes of peach and apricot are created by those hops. Brewer, Dave Mentus.

Imperial Red (Amica’s). A scarlet colored ale with light roast notes, a huge hop aroma, and an enormous hop character! Brewer, Mike Lacroix.

Kaiser Imperial Octoberfest (Avery). Extremely Large and toasty lager with light ester undertones. Brewer, Steve ‘Breeze’ Breezley.

Octoberfest (Left Hand). Light in body, toasty, and balanced, this is a true German-Style fest beer. Brewer, Joe Schiralde.

Patientia (Arctic Brewing). Oak-aged sour beer showcasing distinct notes of caramelized pineapple produced by Brettanomyces. Brewer, John Dunfee.

Southwestern Braggot (Carvers) A unique and very fruity beer brewed with the green fruits of Prickly Pear Cactus. Brewer, Erik Maxson.

Beer twin powers activate!

Two bottles of beery goodness collide and combine as Beer Tap TV and Confessions of a Beer Geek join forces to create something bigger and better! Check it out:

Stay tuned! Big, big, big things are coming!

Investing in your future... one beer can at a time

There's an investment strategy making the rounds on the Internet. Don't worry... it's not a fraud. Unlike so many of the "investment" banks on Wall Street.

===================================================
If you had purchased $1,000 of Delta Air Lines stock one year ago, you would have $49 left.

With Fannie Mae, you would have $2.50 left of the original $1,000.

With AIG, you would have less than $15 left.

But, if you had purchased $1,000 worth of beer one year ago, drunk all of the beer, then turned in the cans for the aluminum recycling REFUND, you would have $214 cash.

Based on the above, the best current investment advice is to drink heavily and recycle. It's called the 401-Keg!
===================================================

Thanks for passing this along to me, Nay! Now if you'll excuse me... I must go out and buy a metric ton of beer. In cans of course. After all... I'm investing in my future.

Put a porter in your pipe(line)... and drink it!

Kona Brewing Company is situated on Hawaii's Big Island. You've probably seen some of their "liquid aloha" at your local liquor store. The beers they ship off the island are: Long Board Island Lager, Fire Rock Pale Ale, Big Wave Golden Ale, Wailua Wheat and Pipeline Porter.

After doing some research I discovered that Kona has five other beers that they only serve on tap in Hawaii. To be honest, these sound more appealing to me... not that their exported bottled beers aren't good (because they are), but the draft beers sound more appealing to me personally. Tap only beers include Black Sand Porter, Duke's Blonde Ale, Lavaman Red Ale, Castaway IPA, and what would likely be my fave of the bunch -- Hula Hefeweizen. I've never been to Hawaii... I wonder if I can wrangle a beer writing trip out of this? ;)

Recently I was sent samples of Pipeline Porter and a bag of the world famous 100% Kona coffee (grown at the Cornwell Estate Plantation) that Kona Brewing uses in that porter. This was a very interesting taste test. Fran and I are big morning coffee drinkers, and just like beer -- I don't have one favorite that I drink all the time -- we like to sample a variety of different coffees. After having the Kona coffee from Cornwell (which we've never had before) it's easy to see why it's world famous.

Full disclosure: I've had Pipeline Porter before. In fact, I still have a bottle or two in my fridge from last winter. That's not a slight against Pipeline, I have other beers from last winter in there as well... remember, I'm a seasonal beer drinker.

However, this time was different. Sipping the freshly brewed Kona coffee for a few mornings prior to imbibing the beer that those same beans are used in totally changed the taste of the beer. I was able to discern the coffee nuances much more this time around.

Kona's PR description of Pipeline goes something like this: "... smooth and dark, with an earthy complexity from its blend of premium malted barley. The malt unites with freshly roasted 100% Kona coffee... a delicate blend of hops rounds out the palate-pleasing brew and the infusion of coffee gives Pipeline Porter a unique roasted aroma and flavor."

Can't argue with that. As you know I don't delve into deep, analytical, superfluous, adjective-laden reviews. I leave that to SMRT people. For me it's good or it's not to my liking. Pipeline Porter is damn good. And I'll be drinking more of it as summer gives way to fall which gives way to winter. The islanders may be sucking this down on on the North Shore of Oahu after a long day of hanging ten... I'll be sucking it down after shoveling a foot of snow off my damn driveway!

Zivjeli!

Now that's a Fantasy Draught!

So you fancy yourself a beer lover. And you fancy yourself a fantasy sports freak. Would a fantasy league that combines the best of both these worlds entice you?

Well, if it sounds intriguing the gang at The Beer Mapping Project have just the ticket!

Beer Mapping Fantasy Draught: Season Two! In a nutshell folks participating in this competition will have a list of the breweries that are submitting beers to be judged at the Great American Beer Festival coming up in Denver in a few weeks. Competitors in the fantasy league will try to select the breweries that will win them the most points. Just like in a real draft each brewery can only be picked by one person. they are going to limit the number of participants to between 30 - 35, so you best hurry on over to the site and register!

Let Oktoberfest begin!

It's that time once again when beer lovers from around the world descend onto Munich, Germany, for the biggest and baddest Oktoberfest in all the land. This giant beer-love-in lasts for another 15 days 5 hours and 46 minutes (give or take an hour or two). Which means you still have time to grab your lederhosen and hop on a jet plane!

If you aren't Bill Gates rich you still have a few local (here in Colorado) options. Denver's Oktoberfest on Larimer Street kicked off yesterday and runs until tomorrow, then fires back up again next weekend (26th - 28th). Check out the website for all the details. Fran and I were originally set on going, but... we're not. We decided to cancel and go up to San Luis Valley Brewing Company's Ales & Rails Oktoberfest in a few weeks instead.

For all you Southern Colorado Beer Lovers (go read my SoCoBX diatribes)... Woodland Park is hosting their 11th Annual Rocky Mountain Oktoberfest today and tomorrow. Since it's a quick hop up the pass to Woodland Park this is a much more manageable excursion then climbing aboard a 747 bound for Germany. Although this 'fest probably won't have nearly the same caliber of fraulines... or beer. Oh well, that's the price you pay for staying local! I'm not saying that Rocky Mountain gals ain't the bomb, but... they're not German frau's decked out in Dirndls. I mean... look at 'em! All German-y... hoisting liter mugs of beer. COME ON! Why do you think I married one?!

And if you can't get to any of the fests remember... my good friends Dieter and Norm down at Edelweiss will again be having their weekly festival specials. This is the best German restaurant Fran (who remember is 100% German) and I have ever been to. Starting the week of October 1 they will -- as usual -- be dishing out their fantastic German cuisine and serving up the best selection of German beer in the region. Week 1 is a Bratwurst special, Week 2 is Rippchen, Week 3 is Schweinehaxen, and back by always popular demand for Week 4... Bratwurst!

Prost!

Following up on the Ultimate Beer Run

In the last few weeks my brother and I have managed to do some serious damage to the "end of the world" stockpile of beer I purchased during our Ultimate Beer Run to Daveco Liquors.

Here's the original list:

• Achel Blond 5
• St. Bernardus Wit and Abt 12
• Delirium Nocturnum and Tremens
• Pyramid Imperial Hefe and Crystal Wheat
• Widmer W'08 Crimson Wheat
• Kapuziner Hefe
• Twisted Pine Brewing craft pack (2 bottles of 6 of their Twisted Pine series brews)
• Abita Turbodog
• Westmalle Tripel Dubbel
• Ommegang Three Philosophers
• Caracole Nostradamus
• Russian River Pliny the Elder and Blind Pig
• Rogue Dead Guy
• Unibrou Don de Dieu
• Gouden Carollus Noel

Here's what I've consumed from that list:

• Achel Blond 5
• St. Bernardus Wit
  
• Delirium Tremens
• Pyramid Imperial Hefe and Crystal Wheat
• Widmer W'08 Crimson Wheat
• Kapuziner Hefe
• Twisted Pine Brewing craft pack (2 bottles of 6 of their Twisted Pine series brews)
• Abita Turbodog
• Rogue Dead Guy
• Unibrou Don de Dieu

Now for a a brief rundown of each one...

Achel Blond 5 is achely heavenly! There isn't a Trappist beer I haven't liked.

St. Bernardus Wit is perhaps my new favorite wit beer. This is the first time I've had a St. Bernardus. I've heard about it for years but had no idea it was this damn good! I will most certainly be buying more of this.

Delirium Tremens is as usual... amazing. Trinity Brewing Company now serves this ON TAP and it's even better!

Pyramid Imperial Hefe and Crystal Wheat. Pyramid is one of my "go to" breweries. I love almost everything they brew. The Imperial Hefeweizen is no exception. I've got to get more of this before it vanishes! The Crystal Wheat on the other hand... not so much. It's harsh, and doesn't appeal to my buds in the slightest. I won't buy it again.

Widmer is my Numero Uno "go to" brewery. Their hefe is the bomb during the summer and the Snowplow is the bomb in the winter. Their W'08 Crimson Wheat is majesty in a bottle... and I want more! Rob and Kurt... send me your beer! Ya, I'm pimping again. Sue me.

Kapuziner Hefe is without qeustion the smoothest hefe either of us have ever tasted. Ever. This is so sessionable one could quite frankly live on this suckulent wheat beer. You can bet I'll be buying a lot more of this! I want to try their whole line of Hefes, so if a Kapuziner rep is reading this... SEND ME ALL OF THEM! ;)

Twisted Pine Brewing craft pack (2 bottles of 6 of their Twisted Pine series brews). IN this particular pack was a Raspberry Wheat, Hoppy Boy, Honey Brown, American Amber, Blonde, and Creamy Stout. Really enjoyed the Wheat and Honey Brown, but was left wanting more from the rest.

Abita Turbodog is down in Louissiana, and they can brew some beer. I'd drink this one again... and again... and again.

Rogue Dead Guy. If you've had it, you'll love it. I've had it... and I love it.

Unibrou Don de Dieu. A triple Wheat Ale that's been refermented in the bottle with an ABV of 9 %?! What's not to love!? This is yum in a bottle, baby!

Put a hook in me... a Redhook!

Autumn is rolling in. You can smell it in the air. Summer's hot air is getting chased out of the high country faster than a beer getting drained from my pint glass.

Like many, I am a seasonal beer drinker. As the climate cools my penchant for summer beers (mostly Hefes and Wheats) dissipates. With AM temps dipping dangerously into the low 40's over the last few weeks... it's time for a change in beer! Since I'm not one to drink normal mass produced swill... it's time for something crafty. A little bit of liquid goodness would be perfect right about now.

Something like... Redhook's Late Harvest Autumn Ale.

As you know the Mad Beer Man (damn that third person) doesn't do proper beer reviews. I grunt "good" or "meh." Bad beer (unless it's skunked) is a misnomer. Every single person's palate is different, therefore what's "bad" to one person may very well be the pinnacle of beery goodness to the next. Take for instance IPAs. I cant' stand 'em. Doesn't mean they're bad, they're just not my pint o' beer.

But Redhook's autumn brew... that's a different story. This sucker pours a coppery color. If you dropped a penny in it'd vanish. It has a thick, firm head. There's absolutely no smell after being poured into a glass. It tastes malty and a lot like Autumn... as it should since that is its frakin' name. Better still, there's no aftertaste. It's the ideal brew for chomping down a burger with.

So there ya go... grab yourself some Late Harvest Autumn Ale before it disappears. It's only available through October!

Craft Beer... and Sargento cheese!

Beer and cheese go as well together as wine and cheese. Maybe even better. I mean come on... cheese and beer go together like milk and cookies. Think about it. What's a burger without cheese? And beer. Cheese goes on pizza. And you can't have wine with pizza... it's un-American! Cheddar cheese brats. Wine and brats? Uuuuh... no. OK, so maybe I'm taking it a bit too far, but you get my drift.

A few months back I made a guest appearance on Beer Tap TV where we discussed/tasted Belgian beers. During the session we ate some cheese along with the beers and the degree to which the tastes of both were amplified was nothing short of amazing. Ever since then I've had my loving and understanding (thank God!) wife pick up different artisan cheese to sample along side my beers. Yuum!

Well, Sargento Cheese believes in the ability of their cheeses to bring out the best in every beer. In fact, they made a video about it. Take a look see..

So there ya have it! Those sliders look goooood! Think I'll go make some. Oh wait... I don't cook. Maybe Fran will make me some. ;)

Big thanks to Bob Krause for providing this video.