Stone Brewing Co: Arrogant Bastard Ale

I considered letting someone else write about this, since I know most of us have had it before, but then I decided that none of you could possibly do it justice.

Stone is, after Sierra Nevada, probably the best known of California microbrews. And like most West Coast breweries, their specialties are ales. And they make a point of big ales: big on flavor, big on volume, and big on alcohol content. And while their flagship beer is probably their IPA, their Arrogant Bastard Ale is probably the best known and most widely available high-alcohol ale in the U.S.

Arrogant Bastard's taste is a little bit complicated. It has bite to it, but for the most part that isn't hops you're tasting--its alcohol. The beer is mildly hoppy, but in terms of actual beer flavor what you are tasting is is malt. The maltiness actually gives the beer a bit of a sweeter flavor, similar to what you might taste in a belgian ale, but then the alcohol comes in and wipes out your palette. The beer actually gets a little better once you have a mild buzz. Once that kicks in it dulls a little bit of the alcohol kick and you can taste the malts coming through more strongly.

I like to think that Arrogant Bastard is what beer snobs start off their nights with when it's going to be a drinking night. It's definitely a quality brew, but there's no way I'd climb behind the wheel after polishing one off. It's a quality beer that's guaranteed to give you a buzz after you've finished the first bottle. Assuming, of course, you don't wuss out and take an hour and a half to drink it.

So if you know it's gonna be a big night, but you don't want to have to choke through 5 nattie lights before you're tastebuds are sufficiently dulled, have yourself an Arrogant Bastard. That is, if you can handle it.

Sierra Nevada: Harvest Fresh Hop Ale

Sometimes I forget where beer comes from. This beer will remind you.
Beer like most foods, comes from the ground. However while enjoying a brew it is an easy fact to forget.

Sierra Nevada does a great job at reminding you that beer is an agricultural product. Last month I went to Chico, California to drink Sierra Nevada and party like I was still in college. I went to a birthday party at the brewery and restaurant. At Sierra Nevada Brewing Co I was thoroughly surprised how many beers they had on tap; 14 at the time. Naturally, with such a selection I asked every bar tender and waiter what was the best beer that Sierra makes. Unfortunately, my question was too broad. The #1 answer I got was Sierra's Harvest Ale, which was not on tap at the time. As it's a seasonal beer. For the record; the traditional pale ale is so fresh there it is to die for.

I was excited when the latest version of the harvest ale came out recently in bottles, since I had heard so much about it. It's a little more expensive than other one bottle brews. But its a 24 oz bottle. So you get your liquid worth. Back to the beer, Sierra Nevada wrote the book on Harvest ales. Literally. They invented the idea. A harvest ale, for all intents and purposes, is a pale ale brewed with fresh hops. Eleven years ago, SNBC picked their hops (they ship in most but have their own field too), and then instead of drying them (think the Sam Adams TV commercials with the brewmaster with the piles of dried hops) brewed a batch of beer with the fresh hops. Most breweries didn't have the size, money, and capability to pick their own hops, ship 'em to their brewery, and install the proper filtration system to make it all work. But for the past 11 years Sierra has been making it happen.

The harvest ale does look and taste like a traditional american pale ale. Darker golden color, with a bitter taste that you want from a pale. However, the best feature of this ale is the resins from the hops are more flavorful because they do not lose their flavor in the process of drying. Sierra also claims that keeping the hops fresh adds aromas and spices. I actually disagree (no extra aromas or spices in my opinion), but you can taste the hoppy resin. According to Sierra staff, only 7 other breweries last year made harvest ales. Most agree that Sierra Nevada is doing the best job because their vast experience in this unique ale. However, this beer is good but not as great as hyped. I really like SN and was hoping it would be a top 10. No luck. But it is a fun taste and a twist on the traditional pale. And this beer also reminds you that at harvest time Sierra Nevada is taking 8,000 pounds of hops and making it into beer in a 2 day period. Which is a cool concept. Beer comes from the ground, who knew?

Cheers

Brooklyn Brewery: Brown Ale

I usually go for really hoppy beers: Pales, IPAs, Czech Pilsners. But for whatever reason Brooklyn Brown is my new ale-of-the-moment.

Beers are usually described as either "hoppy" or "malty." If you want to know what malty tastes like, grab a Brooklyn. It has a smooth flavor that rolls over your tongue with caramel and nutty elements. It's also much more satisfying than Newcastle Brown Ale (the first other brown ale to come to mind), having a much fuller and bolder flavor. In fact, Brooklyn is so bold and dark for a brown ale that at first you might mistake the taste for that of a porter. But the taste is much smoother, and in my opinion, much more satisfying.

I owe Rojas credit for introducing this beer to me, and I suspect that as fall wears on in New England and temperatures begin to fall it will become more and more appealing for him (as well as I). It's definitely more of a wintery ale (it's Pyramid analogue would be Snowcap, though Snowcap is much stronger and much less smooth.)

The benefit of a beer as full bodied and full flavored as Brooklyn is that you can serve it right along just about any sort of food without worrying that you'll miss some of the flavors. Go ahead and serve it up alongside the boldest steak, burger, or burrito you can find.

Anderson Valley Brewing Co.: Hop Ottin' IPA

I was introduced to Anderson Valley after moving up to Davis. It's very popular in upper Northern California. The "Boont Amber Ale" is their flagship beer. Boont Amber and their "Barney Flats Oatmeal Stout" can be found at most northern California Safeways and bars. I just never really noticed it before. My dad and I split a 12er at Christmas of the amber cause my dad likes unique ambers (i.e. Alaskan, Fat Tire) but I couldn't even begin to write a post on it cause its tastes are everywhere. AVBC makes a ton of other beers (just look for the half bear-half deer creature on the label). I decided to go with the IPA for the review. I would recommend any of their brews. Warning though: the company is pretty weird. All their bottle caps promote how their brewery uses only solar power energy, also each cap has strange like Snapple facts after you crack 'em open, and the labels use obscure lingo.

The first and most prominent feature is the head on this beer (if you are pouring into a glass) Doesn't matter how you pour it, you get a thick spongy, styrofoamy yellowy head. Nice and thick. It'll dissipate after a little bit but some of the thickness will stick with you. The foam acts like a ship ballasting comfortably on a dark sea. You can sip the beer right out from underneath it.

The wave to the mouth is a nice dark orangish color. This beer is very hoppy. I was very surprised. Because it's alcohol content is right at 7% so its still technically a IPA and not a double. But they push the threshold. I'm very impressed with their hopping, cause it's more hoppy than some imperials you'll pick up. Despite it's intense hoppiness, which can be bitter at times, the flow down the throat is surprisingly smooth. This is due to the dark malty flavors dispersed throughout the body. Very well balanced taste despite the massive hops.

Overall; weird company, tasty beer.
Cheers

Lagunitas Brewing Co: Kill Ugly Radio

Word.

That's the last printed sentence on the bottle's label.
And that's the last sentence you'll mumble after finishing this beer.

Kill Ugly Radio is an IPA similar to the Maximus Rojazz posted on earlier. But since I was gonna do it anyway, and Rojas made a follow up request, here we go:

Technically, Kill Ugly Radio is a double IPA or imperial IPA since it's over 7% alcohol (7.8%) but it by no means has that alcohol flavor you get from 9% beers. Which is doubly cool with the fact you can get it at most northern CA safeways for cheap and it will be more than an apt pre preparty and still taste delicious.

The color is a light pumpkin organish and fits into what you'd expect color-wise for most double IPAs. The most overwhelming taste is grapefruit citrus, I kid you not. Thus making this Lagunitas distinct from the Maximus, pale ale, and the traditional IPA. And obviously there is a ton of hops.

While in the midst first sip, I thought to myself 'this beer is amazing'. I pondered why all beers didn't taste like that. Kill Ugly Radio only comes in 22oz bottles, and on further drinking I backed off from my initial reaction. Still spectacular beer, but didn't keep up its initial shock value. Also, I thought they could have carbonated it a little less. That kept me from ranking it super high. But that could be my bias towards cask conditioned ales speaking. Unfortunately its a limited release that only comes in 22s.

Also what's kinda cool is that the beer label is the old record cover of a Frank Zappa Album. Which you don't see that often. This beer is the second in a series of tributes to FZ (I missed the first). Although not the biggest fan of his music, the idea of getting his family trust to allow Lagunitas to use an album cover for a beer label is pretty sweet.

Anyway, Beer Speaks, People Mumble. Dirnk Lagunitas. No matter what brew you grab it'll be good. Word.

Pyramid Brewing Co: Crystal Weizen

After a day of walking around Emeryville's huge dog park on the water, my parents and I decided a beer from Pyramid was the best way to relax. I'm usually up to speed on Pyramid's flagship brews, which is why I was surprised to find a beer on the menu titled Crystal Weizen.

The description of the beer was that it had the heart of Pyramid's Hefeweizen, but was filtered. When the beer got to the table, it looked like a common ale, since it didn't have the normal cloudiness of a normal Hefeweizen. The taste, however, was clearly that of a Hef, just smoother and less filling. A less tactful beer drinker might have called it a "Hefeweizen light". Not I, I say.

I paired it with a Margharita pizza made on a Hefeweizen crust - all in all a fantastic meal. I've placed the beer in my top 3 from Pyramid along with the traditional Hefeweizen and their seasonal Snow Cap Ale, which apparently is arriving soon.

Pyramid anyone?

Lagunitas Brewing Co: Maximus

Once every few weeks, while out traversing our great nation's Eastern seaboard, I get a sharp and desperate urge for a taste of home. Sometimes it's home-style Mexican food, sometimes it's a Tommy's Chilicheeseburger (with milk!). But nothing puts me in my place like a bottle of Lagunitas Maximus. Previously only available during the spring and summer months, it's now under 'unlimited release.' To those of you unfamiliar with bottling terminology, means MORE FOR ME.

So instead of the normal review, I've written a sonnet in honor of this stupendous occasion.

Oh Lagunitas you know me so well
But your Maximus brew knows me the best.
While the green cap at your top rings a bell
In my head, which reminds me of the west.

From your cloudy yet defined orange pour
To the sweet aroma that fills my nose.
Your brown bottle bounds from the liquor store,
And your label makes me take off my clothes.

Together we romp through wide fields of hops.
Your citrus aftertaste tickles my tongue.
But the real reason I give you such props:
You deflower'd my senses very young.

Lest my speech doth become slightly less slurred,
I'll drink your brother, Arrogant Bastard.

Sudwerk Restaurant and Brewery: Xtra Pale Ale

So I figured I hit you local again.

Davis, CA actually has its own brewery. And it's quite good. It's a German style restaurant and brewery and its rather authentic with the beer choices. Sudwerk (pronouced Sud-works by the locals)

Their "big 5" beers are Doppel Bock, Hefeweizen, Helles, Marzen, and Pilsner.
These beers can be purchased at BevMo and most upper Northern California Safeways.

Sudwerk also has an incredible selection of seasonal beers. Which can be drank fro the tap at the brewery. Some I've seen are Maibock, Dunkle, Dunkleweizen, IPA, Helles, and Xtra Pale Ale.
What is also pretty awesome about the place is they have all the cool german beer glasses including the monster stines that you see at the beergardens. It's really just a fun place overall.

Before I get to the review, I also have to mention the food is excellent of a brew pub. The food, is not German authuentic like the beers, but good quality American pub food. Burgers, Ribs, Onion rings, Buffalo wings, ect.
I highly recommend a visit. Other noteable trips include dollar beer night, live music, and local sports on the bar TVs.

The xtra pale ale is quite delicious. I didn't talk to any brewmaster about it and the seasonal beers don't have descriptions on the menu so I cannot give you any technical advice on its brewing.
However, it is a lovely looking ale with a golden bottom and orange-ish base when settled. It is of course rather bitter and lives up to its "extra" status. (Note: I have no idea why the company dropped the 'e') The bitterness doesn't stick around for the aftertaste thus giving you what you want in the sip but receding quickly leaving you refreshed. The hops taste more "Cascadian" than "Sierra" and thus reminded me of many local Seattle brews. It tastes exactly like a beer from home, but I couldn't put my finger on it. Overall, pretty good. Cheers

Deschutes Brewery: Mirror Pond Pale Ale

If there is a truly "West Coast" brew, then it has to be the Pale Ale. Microbrews from Seattle to San Diego vary widely in the beers they offer, but I can't think of a single brewery with any reputation that doesn't have its own version of the medium-bodied hoppy ale. And of course the most widely available West Coast brew is Sierra Nevada's Pale Ale. (It's the only West Coast beer that appears with any frequency on the East Coast.)

From Bend, Oregon, the Deschutes Brewing Company sends its take of this brew. The Mirror Pond Pale ale is a bit drier than Sierra Nevada, but despite this it maintains a full flavor. However, what makes the Mirror Pond distinct is a subtle tartness which may be masked if the beer is consumed with especially flavorful food. Thus, the beer is probably best appreciated before diving into a hearty meal. When consumed along with a burger or a burrito, the fainter flavors fade and it tastes like "just another Pale." Of course, this is not necessarily a problem for those of us that love our Pales.

All in all, I think Mirror Pond is probably a step ahead of the vast majority of American Pales. It's also a fairly widely available alternative for those who are a little bit tired of Sierra Nevada. But the search for the perfect Pale must go on.

Marin Brewing Co.: IPA

So this is a duel post.
Covering both for "cask conditioned" Ales and for "Marin Brewing Company's IPA".

If you frequent beer bars in the US and England regularly you may start running into cask conditioned ales. With thousands of micro-breweries out there, brewmasters are stretching the boundaries of ingredients and temperatures to brew a beer that is unique and distinct.

As many of us know, there are some beers out there that are close to perfect as is. Instead of trying to reinvent the wheel, many brewmasters are going back into history of brewmaking in an attempt to bring back some great tastes that have been forgotten.

You might be thinking, "Hey Mattie, what is a cask conditioned ale?" Good question. I didn't know myself until recently. My favorite SF beer bar, Toronado, serves 4 varieties of cask conditioned ales on tap. They change out the different types once a week and I felt like I was missing out on some good bers. So I decided to inquire about the hand pumped beers and ordered a handful the other night.

Most bars won't carry cask conditioned ales because they spoil very quickly. Hence why someone invented the modern keg and CO2 pump. The tap on a handpump looks very similar to the modern apparatus, except when you pull down on the handle you are actually pumping the beer out of the cask. The bar tenders have to forcefully pull down to draw the beer out and some of them even lean on the tap to pump out large quantities.

The best analogy I have to a cask conditioned ale is to beers that undergo a second fermentation in the bottle. Think of Habo's brew kit. A cask conditioned ale also undergoes a second fermentation but instead of in the bottle its in the barrel. Normally, draft beer is dispensed by forcing CO2 into the keg and pushing it up through the draft lines. This method adds carbonation to the beer. Since casks are not designed for a CO2 line, the beer must be dispensed by a hand pump, which acts just like an old-fashioned water pump. Because the beer is undergoing a second fermentation as it's being poured, it creates its own carbonation.

Hand pumped cask conditioned ales have three distinct features.
First, they are warmer than a normal draft beer. I'm not sure exactly how this occurs. I believe the increased temperature is either due to the friction during the pumping process or the fact that cold CO2 is not being pumped in. Either way the temperature makes hand pumped beer distinct. It's still refreshing and isn't warm enough where you feel like you are sipping on a wounded solider the next morning.
Secondly, hand pumped beer is less carbonated. The second fermentation does not produce as much CO2 as the modern method and is also clearly reflected in the taste. This is highly preferable to a modern keg system and great on your stomach if you want to down 8-12.
Thirdly, and most surprisingly the beer tastes "thinner". This is a hard sensation to explain to others who haven't tried a cask conditioned ale, but the beer almost melts across your tongue in your mouth. When you take a swig, the beer almost splits and rolls off your tongue to both the left and right of your mouth. Its a very smooth feeling. Its as if you are drinking a light beer, but no flavor is lost. This is why so many people believe cask conditioned ales taste fresher.

As for the Marin Brewery Co. IPA, it holds up very well in the cask. I thought it would be fitting to tie a Marin beer to this post, as it was my birthplace. The Marin IPA has the nice hoppiness you want from an India Pale Ale but it is definitely not overwhelming. I think IPAs are good beers to get hand pumped due to the "thinness" effect I was explaining above. It also has a "treey" taste, kinda like a little aftertaste of a forest. If I knew more about trees I could be more specific. But when you sip it, I think you'll understand.

Anyway, be on the lookout for cask conditioned. They be tasty.
Cheers

Anheuscher-Busch: Natural "Natty" Light

Despite the similarity to the author's name, you needn't be psychopharmacologically enhanced to enjoy this time honored classic. Officially billed as a "sub-premium" beer by the marketing crack-squad at Anheuser-Busch (yes, they really said this during the factory tour), Natural Light is a cold (when properly chilled) refreshing lager that's certain to leave you wanting more--although that's usually irrelevant, because you'll probably find yourself drinking more regardless of whether or not you want it.

Optimized for high-volume, high-velocity drinking, Natty Light is a staple in almost any game of Beirut, king's cup, flip cup, 7-11-dubs (a.k.a. "Jerry's Kids"), pyramid, fuck the dealer, crimson pyramid or just plain shotgunning. Let's face it, when you're on your 10th beer of the evening, the very last thing you want is to be tasting beers one through nine. And with a price tag of 3.4 cents per ounce, there's no need for tears if your uncoordinated, belligerent Beirut partner knocks over a few cups in a valiant attempt to block a bounce (which was likely just the balls being returned on a balls back anyway).

Although KennyNC from topb.com ranks Natural Light as his nineteenth favorite beer, with his eighteenth being "Dying of Thirst", I surmise that he has not played many drinking games in his life. Online beer reviewer Brad007 at beeradvocate.com says: "If you like your beers to go down easy and taste like nothing, this beer's for you." Well put, Brad007. And, after enough of Anheuscher-Busch's Natural Light, hopefully the same can be said of our women. Or something like that...

So come join us in Nattyville--where the kegs are cheap, peer pressure abounds, and severe drunkenness is always just a few games away!

Craftsman Brewery: Orange Grove Ale

Though I've never actually found this beer in stores, it appears prevalent around Pasadena and downtown LA. Unfortunately, it's usually sold out. Craftsman is a small brewing company based in Pasadena that was formerly run out of some guy's garage, until it got too big and they moved to some storage unit somewhere.

Orange Grove Ale is a fruit beer, brewed with Valencia oranges. Upon first taste it feels similar to a Hefeweizen, but its surprisingly lighter. It's also crisp: the orange flavor dies out quickly upon sipping, at which point the drinker is treated to a salvo of hops and malt. It's a beer that your girlfriend would probably like, but you wouldn't feel like a pussy drinking it with her.

It's also worth checking out Craftsman's other brews, particularly their IPA. Tasty shit!

Available at select bars throughout the Pasadena area (including Lucky Baldwin's) and a handful downtown.

Pyramid Brewing Co: Amber-Weizen

FAT TIRE WENT AND GOT YOUR FAVORITE HEF PREGNANT, and this is the result. Pyramid's latest creation (it still says "new" on the label) attempts to take unfiltered wheat beer and give it a fuller body and bolder taste. The resulting creation bears elements of both its parents; I thought that it tasted predominantly like an amber ale, though its a bit lighter and certainly less bitter than, say, a Fat Tire. I also thought it had the wheaty after-taste of your traditional Hefs and other wheat beers. Those that like amber ales for their boldness and couldn't stand to see any of that sacrificed will probably be a little disappointed, though in my estimation, the Amber-Weizen is a bit more drinkable, especially on a hot summer day.