Odell on regional beers – What’s big enough?

Beer giantI’m only about seven months behind on this, but here’s a great quote from Doug Odell of Odell Brewing in Fort Collins, Colo., that appeared last October in Modern Brewery Age:

“I like the idea of regionalism in consumer products. I like the idea of independent coffee shops, hamburger stands and ice cream that’s made in your own town. That way you can go different places, have different products, and get different versions of things. Being a regional brewery fulfills my idea of doing that. You come to Ft. Collins, and you can get beers you don’t get in Indiana. I think regionalism is important for the health of independent brewers. Not everyone can be everywhere.”

I think that stands on itself, but blogs are supposed to include commentary, yes? So I point you to Maureen Ogle’s ongoing followup to Beer Wars. (Sorry, it never goes away.)

Her points about entrepreneurship are fair enough, and worth considering through the lens of history. Which she does. But when I read what Doug Odell has to say, when I think about talking to Bob Sylvester in his tiny brewery then I’m pretty sure some brewers will be content to serve a limited audience really good beer.

 

Session #27 roundup posted

The SessionGreat turnout for The Session #27, the theme being Beer Cocktails. Jasmine at Beer at Joe’s already has the roundup posted.

Lots to read. I particularly like these Friday gatherings because — despite the rather lengthy list on the right — we’re seeing posts from beer blogs I didn’t know existed.

Get your own. Be there when Brian Yaeger hosts in June.

 

Session #27: A wheat beer cocktail

The SessionThis is my contribution to The Session, hosted this month by Joe & Jasmine at Beer at Joe’s. The topic is beer cocktails. Visit Joe and Jasmine to see what everybody else is writing about.

A couple of years ago during a tour of New Belgium Brewing arranged for the press brewmaster Peter Bouckaert poured samples of the brewery’s Frambozen, a beer released for winter drinking. I told the person next to me that we liked to mix one part Frambozen with two parts Pyramid Snow Cap. Apparently Bouckaert was eavesdropping because he looked at me, narrowed his eyes and said, “Ooohh, a blender.”

Guilty as charged . . . sometimes. We go through stretches in our house when we blend beers and even make cocktails that include beer and non-beer ingredients. Right now we’re not doing much mixing, in part because of travels, but also because we’re happy to let brewers do it for us. In all my life I’m probably never going to take “a little bit of this” and “a little bit of that” and come up with anything like we bought at Cantillon.

But today is The Session. So I thought about suggesting an old favorite. Like a cocktail Stephen Beaumont dubbed “Any Port in a Storm.” His cocktail calls for two ounces of port and a 12-ounce bottle of Storm King from Victory Brewing in Pennsylvania. Works with other imperial stouts as well. Really good for watching stars on a cool New Mexico night.

And I considered something, well, weird. We’ve got this book titled “Beer and Good Food,” written in 1958 by Myra Waldo, that has some strange recipes.

For instance, “Lamb’s Wool.” You “combine 1 cup applesauce and 2 cups of ale in a saucepan and heat; remove from heat just before the boiling point. Add 1/4 teaspoon vanilla extract and 1/4 teaspoon powdered ginger and stir well. Taste — you might want to add a little sugar if the applesauce is unsweetened. Drink while hot.”

We can do better than that, can’t we? I figured that out at lunch. During our unexpected pit stop at home we’ve managed to visit a few local breweries (including brewpubs). Today we had lunch at Chama River, where brewer Jeff Erway explained to me why my favorite Class VI Golden would be more like the beer I remember by the time we’re back in August (a yeast issue). Daria had Doble Gringo, a big (6.8% abv) and bold beer brewed in the manner of a Belgian wit.

An excellent beer all on it’s own. But what if we took a growler home, and dosed it with a measure of New Glarus Raspberry Tart? Not sure how much; probably best to start small and add more if necessary. No doubt that Raspberry Tart’s flavors would both compliment and complement the wheaty qualities of the Gringo.

One problem. We don’t have any Raspberry Tart. So, like you, I’m left to imagine.

 

Speaking of beers with caffeine

Apologies, but I have to point something else out that bugged me watching Beer Wars. When you left the theater did you think that Moonshot was the only beer laced with caffeine? (Excepting the 849 coffee beers out there; mmmm, Meantime Coffee.)

Not true. There’s also MateVeza Yerba Mate gold, and now Yerba Mate IPA. The Gold was introduced in 2007 and brewed under contract by Butte Creek in Chico, Calif. Now Mendocino Brewing makes the beers, which are certified organic. Like coffee, yerba mate contains the alkaloid caffeine. Unlike coffee, yerba mate also contains theobromine, the active alkaloid in chocolate that is a mild, long-lasting stimulant.

Each 12-ounce serving of Yerba Mate IPA — let’s get right to the strong stuff — contains roughly equal to one-half cup of coffee. Seven percent strong with 60 IBU.

I’d like to say I’d take it black, but it’s more like a orange, bright and clear. Somewhat grassy, blame the hops and/or the Yerba Mate. Think of smelling orange blossoms when your hands are just a bit muddy. It certainly qualifies as a “hop tea.”