the session

In setting the theme for The Session #14: Beer People Jeff Bell asked for “pen portraits.”

At the risk of appearing lazy I’m letting the subject speak for himself. Ed Reisch was the fourth generation of his Springfield, Ill., family to oversee operations for Reisch Brewing Co. The brewery operated from 1849 until 1966, although Reisch left in 1964 to work for Pabst in Milwaukee

I visited him in December to collect his oral history, in this case using video. Here are a couple of minutes in which he talks about brewing Pabst and Andecker (Pabst’s high-end beer) in the 1970s.

The Reisch Brewery is gone . . . It was not insignificant — by the early twentieth century it occupied three acres and 11 building, shortly before Prohibition producing nearly 80,000 barrels annually. Ed Reisch was born in 1919, and played in the brewery as a youth during Prohibition, when malt syrup was produced there.

But the Reisch story continues . . . One of Ed’s sons, George, is a corporate brewmaster at Anheuser-Busch and George’s son, Patrick, is training to become a professional brewer. That will make six generations.

So more later.

This BBC documentary on the English pub, really about much more, is worth the 40 or so minutes it runs. Grab a beer and get in the mood for Friday’s Session.

Just for yucks, you might open a second browser when Pete Brown is being interviewed and head to his blog for a more current photo.

The Session heads across the Atlantic in April, with Stonch hosting Round #14 from his London stomping grounds.

The theme is “Beer People,” and he explains:

On Friday 4th April, the date of the next Session, I’d like you to write about people. Choose someone you know personally. That person might be a brewer, a publican, someone who sups at your local, or maybe just a friend who is passionate about beer. Let’s read some pen portraits of your companions on the path to fermented enlightenment.

I’m not sure about the enlightenment part, but I’m already looking forward to April 4.

Chris O’Brien has the complete round up for Session #13, and the turnout was impressive.

A lot of different beers, showing us just how deep the interest for organic beers runs, matched by good-to-read commentary about beer, brewing green and sustainability.

Despite all that plenty of outstanding beers didn’t get mentioned, which must mean something. There’s a mini-revolution going on in the Northwest, for instance. And how did Mothership Wit from New Belgium Brewing, which has been the poster brewery for green practices, not get consumed in the name of better beer blogging?

Don’t know how many of you frequent growers’ markets, so a quick description of how buying sweet corn works around here.

Quite often vendors will have the top of ears pealed back. This is so you can see how much damage the ear worm has done. When we get home we lop the portion the worm is still living in, soak the corn and cook it (often on the grill).

Does it taste great because it is organic, because it is fresh, maybe for both reasons?

I don’t know for sure. Just like a don’t know the answer to the next question. Should organic beer taste better, or at least somehow different?

A question I ask because the topic for The Session #13 today is organic beer. Host Chris O’Brien has the roundup.

So the beer I am contemplating this with is Green Lakes Organic Ale from Deschutes Brewery. A nice beer, though it wouldn’t make me give up Mirror Pond Pale Ale (to pick another from Deschutes). It gets points for making a fresh impression — logically or not, that’s something I expect from an organic beer.

Some of that is shortbread sweetness on the palate, and much of it is a solid dose of hops (the brewery reports this beer is 45 IBU, meaning significant bitterness). It’s on the edge, or for some it has probably gone over, of being dishwater harsh. I like the combination of apricot/peach and pine aromas, plus a bit of spiciness that lasts through the finish.

It’s not clear all the hops are organic — in fact, I think not. There’s a whole ‘nother issue on if beers need to contain organic hops to be called organic, and let’s pass on that today. Deschutes does brag that the beer includes certified Salmon-Safe Sterling hops (perhaps explaining the spicy notes). That’s a good thing. Deschutes also went to the trouble of getting organic certification for the 50 barrel brewhouse which produces Green Lakes. Another good thing.

Back to what organic beer should taste like. For instance, Mateveza Yerba Mate, brewed with a South American energy tea under contract at Butte Creek (which makes its own organic beers) has definite herbal qualities leaving you with the thought This is different.

But beyond the obvious, there are other reasons to think organic ales might actually taste better. No doubt some companies, not just those selling beer, see consumer interest in all things organic as nothing more than a business opportunity. It seems more likely, however, that a brewer who goes to the trouble or a barley farmer who goes to the trouble doesn’t view organic as a gimmick. Effort tends to make things better.

In fact, don’t let brewer-owner Christian Ettinger at Hopworks Urban Brewery in Portland get started on the high quality of organic malt he has available to him without a full glass of beer in hand. You are going to be there for a while.

Speaking of which, I hope somebody found a HUB beer for today’s Session. Check the roundup to find out.