Anderson Valley Brewing Co: Winter Solstice Seasonal Ale

With all this talk about the lunar eclipse last week and now more buzz about the leap year approaching on February 29, I had to give a shout out to my new favorite astronomical event: The Winter Solstice.

Although the Winter Solstice passed without me even blinking an eye, it now serves as a reminder for the release of a new favorite: Anderson Valley's Winter Solstice Seasonal Ale. Winter Solstice is Anderson Valley's take on the winter warmer. This beer is a great winter ale without the overpowering nature of most winter brews. It's best quality is its smooth creamy mouthfeel. Although brewed with winter spices, the caramel malts make this beer incredibly drinkable. What's even more extraordinary is the brew packs a punch. With the alcohol content teetering at 6.9%, its silky feeling is even more impressive.

I had been meaning to try a six pack of this beer for a couple months (as I've enjoyed all other AVBC beers) and for some reason or another never made the investment. I may have prematurely skipped over this winter ale for a couple of spring releases, but luckily I found a pair of 22 ouncers still sitting on the shelf. This beer, in a 22oz bottle, turned out to be the perfect commitment. As Hof mentioned in a prior post, a bomber of a strong ale can be a hearty and apt pre-party packed into a single bottle. This beer is the perfect pre-party substitute for Arrogant Bastard or any other strong ale. This winter warmer has just as much alcohol content but without the alcohol taste. So if you’re in a mood for something smooth prior to your next shindig, give Winter Solstice a try.

It is possible by now that Witner Solstice is out of stock . If that's the case, you may have to wait 'till next winter. But when winter solstice 2009 hits, hopefully it’ll jog your memory to go grab this beer. Cheers

Bell's Brewery: Kalamazoo Stout

A while ago when I reviewed Bell's Special Double Cream Stout I said I'd get around to reviewing their Kalamazoo Stout someday. Well, here ya go...

Kalamazoo is the kind of stout that manages to pack a keg's worth of taste into a 12 oz bottle. The beer is fairly hoppy, but what it really hits you with is a ton of malts with the bold and bitter taste of roasted coffee. It is also full bodied and has a slight creaminess, though it's got a fair amount of carbonation which along with the hops gives it a lingering bitter aftertaste. All in all if you like stouts and you have a taste for coffee, then this is definitely one to keep stocked. But if you aren't a fan of big bold and bitter malty coffee flavors, then you might not find it to your liking.

But for me at least this makes Bells 2-for-2 in my book. I'm gonna have to see what other brews they've got to offer.

Sierra Nevada Brewing Co.: Early Spring Beer

Sierra Nevada finally came out with their version of the extra expecial bitter. After 27 years, Sierra has attempted most styles of beer. During Sierra Nevada's production quest, most Californians would attest to the fact that, in time, SVBC can tackle any brew. Now that Sierra finally has embarked on the ESB, we may have to give the brewery a another year to figure out the bitter.

Upon first crack, this beer does have an incredible aroma. Very hoppy and light similar to a quality IPA. While quite aromatic, the taste does not live up to the smell. Although dubbed as an "early spring beer" (possibly in an attempt to confuse causal buyers) this beer is quite bitter. I know what your thinking, 'an extra special bitter is suppose to be bitter'. True. But the beer just doesn't have any of the strong flavors you would expect from this classic British ale. Without any hearty flavors, the after taste is just bitter without anything else, as if one swallowed beer mixed with a little dirt.

Despite that description, the brew is not unpleasant in any sense; it just leaves you wanting more. Definitely enjoyable, but not stellar. If Sierra picks up the malts a little, Early Spring Beer could be exceptional. For now, I would say that this beer is a great introduction to understand the ESB style before moving on to worthier craft. I'm confident that Sierra Nevada will get there. Until next year. Cheers.

Flying Fish: Belgian Style Dubbel

Flight. Dogs. Fish. Apparently, these words are supposed to be evocative of "good beer." I've already reviewed a beer by "Flying Dog" Brewery and a beer by the "Dogfish Head" Brewery. So what combination of these terms is left? Flying Fish. So here we go: Flying Fish Brewing Company's Belgian Style Dubbel.

Belgian beer is a breed unto itself, boasting a variety of genres that really don't fit nicely into general categories. But the dubbel is a classic genre if ever there was one, and Flying Fish's version is certainly respectable, if not particularly novel. The classic caramelly malts, almost nonexistant hops, and subtle hints of sugar, fruit, and earthiness are all present, making this beer pretty tasty. It's fairly thin bodied and has ample (though not by any means excessive) carbonation.

In my opinion and my experience (limited as it may be) American breweries often have trouble replicating genuine Belgian genres. So, for example, I don't think that any American brewery has really put up a witbier that stands up to Hoegaarden, and I don't think I've tasted a belgian amber/ abbey ale that stands up to Leffe. That being said, Flying Fish's offering, while not a standout, is definitely respectable. If you like Belgian ales and want to try something new, pick one up; but if you are looking for the top shelf stuff, stick with an import.

Anchor Brewing Co.: Bock Beer

This is the last Anchor I needed to throw (back). I've now officially tasted the full repertoire. I must say I'm impressed all around. Minus the Anchor small (which is 3% alcohol) every beer is very flavorful, satisfying, and tasty.

Specifically, Anchor bock is a rather unique beer. It has a sour flavor. Not quite a sour ale. And not sour as in a spoiled sense but more the opposite of sweet. A pleasant sour. The other prominent flavor is the coffee flavor. It mixes with the maltiness providing a solid body.

Appearance wise, as you can see from the picture that this is quite a dark beer. Definitely darker than most bocks. Especially strange as a bock is technically a lager. But this beer is clearly as dark as any porter or stout. Outer appearance wise, the goat on the label seems weird at first. On further review, it turns out that the animal represents the sign of the Capricorn because Bocks used to only be brewed at the end of winter as a signal of the warmer seasons to come. If you are in San Francisco now you might feel that with this 65 degree whether that winter is already over. If you are stuck somewhere in the cold, you might want to pull up your anchor, head to California, and grab this seasonal brew. Cheers.

Anchor Brewing Co.: Steam Beer

As mentioned I took a tour of Anchor Brewing in Potrero Hill at the end of 2007. Since it was the heart of winter the brewers did not have the spring and summer release on tap for free sampling. Thus, when Anchor's spring seasonal hit shelves last week I had to pick up the beer because the staff treated me so well. But before I get to the spring offering (this is a back to back post) I had to give you Achor's flagship; the steam beer.

For those of you who haven't read any of Anchor's literature, the brewery has been around forever in San Francisco. To brew a solid lager in the strange San Francisco temperatures and before refrigeration was common place, new techniques had to be invented. With a new strain of lager yeast, Anchor created the Steam beer, which has subsequently been trademarked and thus referred to in the industry as the 'California common' beer. No one now knows why the beer was called steam beer; even the staff at the brewery. The beer label gives a plausible solution, but the tour guide gave a more likley explination: since the brewery use to place their vats of beer on the roof to ferment, the steam coming off the beer was seen by all local San Franciscans.

Anchor steam is a lager anomaly. It is a heartier lager and the hops are quite pronounced for this normally lighter beer. As you can see from the color, it is darker than most lagers and the taste is far more bitter. It can be best described as a hybrid between a pale ale and a traditional lager taking qualities from both.

On tap at pretty much every San Francisco watering hole, Steam beer is easy to find. It's a great local brew enjoyed by all due to its varying traits. If you haven't given it a shot yet, it's worth a try. I think you'll find something you'll like. Cheers

Rogue: Chocolate Stout

My last experience with Rogue was so good that I couldn't wait very long before coming back for more. And I have to say, the second time was as good as the first. Watch out everybody, I might be on the verge of picking a new favorite brewery.

Rogue's chocolate stout is not the darkest of stouts; significantly less dense than a Guinness. It also has a fairly minimal head, giving the initial worry that the beer might be a little lacking in flavor or body. Fortunately, these worries are quickly dispelled. The stout is a well balanced mix of malts and hops, leading with a pronounced chocolate flavor and finishing with a pleasant mild hoppiness and a hint of alcohol. The taste is quite bold, though not at all overpowering, and the thickness is medium-bodied. And that's the great achievement of this beer: somehow it packs in a maximal amount of taste and remains quite drinkable. I only bought one. If it wasn't a Wednesday I would already be on my way back out to grab a lot more.

All in all this is a beer you have to try, assuming that you like stouts of course. If Rogue offers many more beers as good as the two I've had so far, I may just have to see if they've got an upstairs room above their SF pub that I can live in over the summer.

Sierra Nevada Brewing Co.: Celebration Ale

As the holidays fade into blurry memories so do many of the season's limited beer releases. Sierra Nevada's Celebration Ale, should never be forgotten.
During the holiday season, Sierra bucks the trend of most microbreweries and releases an IPA instead of a traditional winter warmer. What's lost in malts is made up for in hops. And in taste.

Nothing against winter warmers (I love to reach for a Snow Cap, Winterhook, or Chirstmas Ale on any cold night) but this beer is a wonderful and dare I say, a superior replacement.
You may think an IPA should be a second choice during the holidays, but let me convince you otherwise: As an IPA, Celebration Ale has an darker orangier color than most india pale ales, so it won't look like your sipping on a summer beer. The brew also matches the raised alcohol content of most winter releases to give you that false sense of warmth on a cold night. It's flavor is also plenty strong to match any holiday feast. Most notably there is a very floral hoppiness which is the backbone of the beer. Despite the incredible flowery hops the aftertaste is surprising sweet and leaves a wonderful lingering feeling. Overall its everything you'd want from an IPA or any other winter beverage.

By mid February most winter beers are either sold out, their production shut down, or the remaining cases are stored away. If your local market is business savvy they may throw these remaining winters at customers with a discounted price in an attempt to replace them with the early spring releases. If so, snatch up some Sierra Celebration and hope for a blizzard. Cheers

Dogfish Head: Raison D'Etre

The very first beer I posted on this blog was a "hybrid" brew: a hefeweizen-amber ale. Well here's hybrid #2: Dogfish Head's Raison D'Etre. I've labeled it a Belgian Amber Ale, but it less thoroughly "Belgian" than Leffe Brown. I don't even know how to put a name on it, but you probably know that distinct Belgian blond or Belgian brown taste (and if you don't, go grab a leffe and you'll immediately see what I'm talking about). So it's a little less sweet, and a little earthy, and very very malty. Raison is very mildly hopped and, true to its name, tastes vaguely like raisins. However, it's decently carbonated, which keeps it from tasting syrupy.

To those of you who have a taste for Belgian Ales, I highly recommend this one. And if you also like brown ales, a la Fat Tire, then it's a double bonus. Cheers!

‘Super Tuesday’ Special Report: Caguama vs. Caguama Special Export

A review of Caguama is easy: it's light like Corona but has more flavor (and it's much cheaper!). Just beware of the Caguama Effect.

Those who have visited Southern California over the last couple years might be familiar with the Caguama Effect. This phenomenon occurs when one drinks the eponymous beer from El Salvador. Picture the scene. You settle in for a mellow evening of drinking beers with some buddies. It's a random Monday or Tuesday—work looms, preventing more elaborate festivities. Sipping your first beer, you're enjoying Caguama's crisply nutty flavor. Beer two: wow, this is surprising light for the amount of flavor. Beer three: this is absurd, I can drink this water all night. Beer four: no one remembers beer four. Caguama strikes like a ninja—a black ninja at midnight in the darkest of nights. Game over.

But as the title promises, this is a dual review. The standard brew's misfit brother, Caguama "Special Export" waylaid me with its remarkably vapid offerings.

You can clearly feel the carbonation on your tongue. And that's about it. After a long drag, your mouth tingles with the cold sensation of holding what you can only assume will be delicious beer. But the delicious got arrested at the California- Mexico border and deported back to whatever Salvadoran hamlet it called home.

I held the beer in my mouth longer than any man in his right mind contemplates a $3.99/six-pack beer. My first thought: tastes like…hangover. This beer reminds me of every drop of beer I consumed over that I'm Gonna Regret This threshold (IGRT). We all know it. It's that third 40 of Steel Reserve. It's that 12^th game of Beirut. It's that beverage you vaguely remember sipping while the baritone conductor in your head announces "Proxima Estacion: Vomitville."

Gentlemen and ladies, this beer presents a lacunae of taste that will inevitably be filled by memories of over consumption and times you were too cheap to pay $3.00 more for something darker.

I've been told that Central American drinking water flows brown with bacteria the size of fleas. To prevent ingesting the bacteria—I believe named La Guardia after the NY airport—many people drink only bottled beverages. This fact brings me to the strongest endorsement I can make for Caguama Special Export: my grandmother could bush her teeth with this stuff. Hell, I wouldn't think twice about washing my face with it.

We've all embraced the IGRT with open arms. We've heard her Germanic bark from the edges of sobriety.

And we've all ignored it.

Just as we kept drinking, I will continue to buy original Caguama. It is perfect for long nights of heavy consumption. The price point wont break the bank, the flavor won't deter women, the taste won't leave a cloying film, the alcohol wont leave memories.

In case you needed more reason to pursue Caguama I have reproduced in its entirety the following marketing literature: "Legend has it the fishermen of Central America sought the Great Loggerhead Turtle in warm tropical waters. It was tribal belief that this powerful turtle, also known as the 'Caguama', symbolized good fortune for the fisherman's village."

There you have it, go do your village proud!

Flying Dog: K9 Cruiser

The season for darker drinks continues... On a total whim I grabbed a beer from a brewery I'd never heard of before: Flying Dog. They're originally from Colorado but have moved their operations to Maryland and are apparently making a name for themselves on the East Coast.

The K9 Cruiser is a standard winter warmer: a darker malty ale with a slightly higher ABV (6.4% in this case). I had high hopes for a beer that traces its origins to the mighty state of Colorado, but I have to say that all in all this one's fairly unexceptional. It's got bold malty flavors and a slight alcohol kick and a mildly sweet carmelly finish. It has a medium mouthfeel (not too heavy, not too light) and a pleasant dark ruby color if you hold it up to the light.

All in all I'd say that if you are in to winter warmers and like sweeter malts then this is definitely one to try. But it hasn't got a very complex flavor, has very little hops to speak of, and the alcohol taste comes through surprisingly strong considering it's only 6.4%. Sorry fellas, but I'll be looking elsewhere next time.

Královský Pivovar Krušovice: Krušovice Imperial

Keeping with the foreign trend I bring to you Krušovice from the Czech Repblic. As beer drinkers know, the Czech people make killer Pilsners. Krušovice definitely fits into that class.

In Prague, Pat, Nick, Hof and I sampled the best of the best. And we all enjoyed Krušovice. But this is not a memory post. I drink Krušovice quite frequently. As Pat and Deidre can attest, Davis randomly has a Czech bar with both Krušovice Imperial and Krušovice Dark Lager on tap year round. Thus, the beer is also available as a result around town. It's quite wonderful.

Just to clarify the 'imperial' tag is not used in the American sense: this brew is not double alcohol content; its rests at the standard 5% amount by volume. That's just the name of their flagship pilsner.

As for the taste, the most prominent feature of this brew is the Saaz Hops flavors. It's the standard and oh so delicious hop taste you will find in any quality Czech pilsner. Powerful, clean, and crisp. I feel Krušovice sets itself apart from the other Czech beers for the shortness of this crisp taste. It's not an overpowering pils with very strong flavors and lingers on the palate. It's the hops you want but not much else. You can definitely throw back a few of these; doesn't matter you decide to go with the pint, bottle, or stein. But I think we all prefer the stein. Na zdraví. Cheers.

S.A. Damm: Estrella Damm

Spain is not known for their beers. In fact, I'd bet that diez personas in this country couldn't name one brand. And why should Spain be known for its beer? Spaniards have been making incredible red wines for centuries. Every nation can't be like the great Republic of California and excel at both winemaking and brewing. And that's ok.

So I went to Spain and drank a ton of vino and sangria. And it was wonderful. I highly recommend the trip. On top of their tastiness, the wine is remarkably affordable without the added importing costs. If you scour a city enough, a decent wine can be procured for 1 Euro. I kid you not. Thus why drink anything else but wine? That is an excellent question. When traveling through France for a week I drank only wine and I still stick by that decision. However, for some reason or another beers are consumed rather frequently by locals in bars. Probably cause it's muy caliente in the summer. And since I was there for 60 days I decided to imbibe my share as well. (This can be evidenced by a picture of 19 year old Mattie sharing a brew with friends outside a local bar -->)

Spanish beer is mediocre at best. There are three major brands. Mahou, Cruzcampo, and Damm. Each brewery's flagship beer is the traditional European macro lager. My favorite was definitely Cruzcampo and thus I selected it as often as possible when deciding on a beer. However, as European travelers know, many bars in Europe are 'sponsored' by a single brewery where they only sell one type of beer. Thus I had my fair share of Mahou and Damm at certain bars as well. So when I saw Estrella Damm at BevMo, I had to take a trip down memory lane.

Honestly the trip was fun. The smell alone brought back memories. And it smells pretty good. But I'd never purchase a sixer again. I forgot that Estrella Damm is not that delicious. Despite the bottling, the beer has a metallic taste. The metal taste mixes with a corn flavor giving the beer the typical big brew sensation on the pallate.

So if you are off to Spain drown yourself in reds. And if you are going to try a brew, go with Cruzcampo. But if you are going Spain, congrats, because you've already made the right decision. Salud. Cheers.

Tsingtao: Lager Beer

We tend to not post as many standard lagers around here, so I'll take another stab at it with China's major alcoholic export to the US, Tsingtao Lager Beer. Yes, let's thank the Chinese for clearing up the long-standing war over whether Lagers are beers. Put down the weapons folks, for it is now the 21st Century, and China has taken its rightful place as the arbiter of consumer labels.

Founded originally in 1903 as a British-German brewing company to produce German beer in China for Westerners along the colonial coast, Tsingtao Breweries became a state enterprise after the glorious people's revolution. It was privatized in the early 90s, and around the same time ran into major quality control issues due to pesticides, pollution, and God knows what else the people unleashed into the fields to fill their production quotas. The brewery's name also changed to one of those redundant Chinese company names, so now it's something like Tsingtao Brewery Co. Ltd. X-treme Capitalist Enterprise, which would make Chairman Mao very double-plus proud.

As a response to this contamination, Tsingtao now imports all its barley from France, Canada and Australia, while growing its hops in the rural western Chinese region of Xinjiang. Well, I guess those Uyghurs are good for something besides being dominated and oppressed by Han China.

The first thing you'll notice about this beer is its green bottle. As any beer fanatic knows, you're supposed to stay away from the green due to its ability to skunk beers rather quickly. My only guess is that the brewers were trying to mimic Heineken's success in America, and thought green = good! Whatever, guys.

Probably the first couple bottles of this stuff that I've had have been skunked. This is probably because I bought them at shady Chinese restaurants that made me sick afterwards. Until recently, I've stayed away from it. This was, of course, until I went to a damn good Chinese restaurant in LA (Yang Chow in Chinatown). It was the only beer on the menu, so ordered a glass bottle.

I turned out to be pleasantly surprised. For once, it wasn't skunked. It poured as a standard yellow lager, similar to an American macrobrew beer. But it was crisp and palatable, with a sweet aftertaste that pleasantly sticks to your mouth. As long as it's not skunked, I could drink this all day.

SUPERHAPPYFUNKITTENBONUS: Like most Chinese products, this stuff a cheap import. I picked up a 12 pack for $10.99 at Marty's Liquors here in Allston, and I'm sure it's even cheaper at Bevmo back on the West Coast. It's also 4.8% ABV. Nice!

BEWAREBOURGEIOUSDEFECTS: Like most Chinese products, you'll probably get a defective one eventually. Don't be surprised if you get a skunked beer, so I recommend you buy in bulk so you can quickly pound a bottle and open another.

Rogue: Mocha Porter

I like beer. I like chocolate. I like coffee. When you mix coffee and chocolate you get mocha. And when you mix mocha and a dark strong lager, you get pure deliciousness. Enter: Rogue's Mocha Porter.

Rogue is another brewery I'm sure you're all familiar with. They are from Orgeon, and along with Red Hook, Pyramid, and Deschuttes they are helping to establish a formidable Pac Northwest brewing tradition. They are best known for their "Rogue Dead Guy" ale, but to date their Mocha Porter is my new favorite. In fact I'd go so far as to say it's the best west coast dark beer I've ever had, period.

The beer isn't all that heavy, but it's got extremely full flavor. It's a very malty beer, with distinct coffee notes and a lingering hint of chocolate. It's almost the perfect balance of sweet and bitter. The hops are initially overpowered by the dark malts, but a hint of hoppiness comes through at the end to cleanse the palate a bit. Overall a very pleasant drink: very full and satisfying flavors but a very mild aftertaste; none of that tongue-coating effect you get sometimes with thick, dark beers.

Don't know what else to say about this one then to try it yourself. And I can finally rest assured knowing that when I come back West, there will be at least one grade A porter waiting for me.

Yuengling: Lager

Having lived in Philadelphia for a year and a half now, it's about time I blogged Philadelphia's signature beer (though it's actually brewed in Pottsville, which is a little ways away). May I present Yeungling Lager.

Before there was Bud, before there was Coors, hell, before there was most of the Untied States, there was Yuengling. The Yuengling brewery was opened in 1829 and has been in continuous operation ever since. It survived during prohibition by brewing "near beer," which has an ABV under 1%. The day Prohibition was officially repealed, a truckload of the original full-strength stuff arrived at FDR's White House, a somewhat dubious feat since Yeungling takes at least three weeks to brew and age.

Those of us that came of age in most of the U.S., and certainly on the West Coast, are used to dividing domestic breweries into two categories: more exepensive craft brews and cheap megabrewed American-style lagers (the official name for the watery stuff that Coors, Anheuser-Busch, and Miller brew). But Yuengling defies these categories. Yuengling is cheap, retailing at the same price as megabrews, but it is a legitimate amber lager. It's not all that different from Sam Adams, but has a little bit lighter mouthfeel, which lends it a little bit more drinkability.

Yuengling's chief virtue is its versatility. It's served both at dive bars and fine restaurants. It shows up at college-style house parties, and white-tablecloth receptions. It's an acceptable beer to sip politely, guzzle shamelessly, and everything in between. It's definitely the "Philadelphia" to Boston's Sam Adams: It's cheaper, less well-known, and not as flashy. But I've grown to develop a real appreciation for the stuff.

So keep a lookout for Yuengling next time you're out to try something new. I guarantee you it won't set you back much, and you just might find you've found your new favorite standby.

Lost Cost Brewery & Cafe: Great White

We all love sharing a beer with family and friends. However, sometimes it can be difficult to find a beer that the whole crew will love. Especially if that family or friend group is comprised of both men and women.

To generalize, most girls don't enjoy especially hoppy or malty beverages. Thus, ancient man invented the witbier (more commonly know as the Belgian White Ale). This style is lighter than most beers and is always refreshing. Girls love this stuff. It's not super heavy, has a lighter coloring, and most bartenders will add fruit to it without the purchaser even asking (think Blue Moon or Hoegaarden).

I know three things: Girls love witbiers (see above). I drink a lot of beer. And my girlfriend does too. So recently I have purchased a lot of Lost Coast's Great White because it's a beer we can both agree on. Great White has that Coriander flavor that girls enjoy but is also an unfiltered brew with bready and doughy flavors to provide enough taste for the male drinker. It actually reminds me more of New Belgium's Sunshine Wheat (an American Pale Wheat beer) than a witbier.

As Hofer mentioned, Lost Coast Brewing and Cafe is a California brewery that makes a lot of quality beers. For some reason Great White is their flagship beer. This could be because the beverage can cross gender barriers. Never know. However, with the recent invention of the 'build your own six pack' at World Market and City Beer, sharing a sixer with a chick is no longer a necessity. But if you are off to your local Northern California Safeway with a woman, may I recommend the Great White; you both won't be disappointed. Cheers

Kona Brewing Co.: Firerock Pale Ale

I do enjoy a fine pale ale. Due to my affinity for this style of brew, I occasionally subscribe to Hofer's alliterative quest: "the pursuit for the perfect pale"*. Thus, over break, I picked up a six pack of Kona's version on the pale beer, because, well, I had simply had never tried it before.

Probably because this is a Hawaiian beer and the climate on the big island is very tropical, the packaging purports that the ale will be refreshing. (Maybe in an attempt to arouse memories of your lovely tropical island vacation). But I thought refreshing was an odd description for any pale. Now, Kona's flagship beer, the Longboard Lager, has been rightfully touted by many as incredibly refreshing (including our own Matthew Lightner - who promised to post on it). And that I can understand; as lagers are lighter than ales.

However, Firerock, is a surprising refreshing pale. It has basically no head (see right) and relatively few hops to match. Thus it is a pretty mild pale with some grassy flavors and hints of malts. It almost reminds me more of an amber ale than a pale in that respect. Now Kona's third beer on the shelf was a porter. I didn't examine its description, but if that beer is equally refreshing as the lager and paler ale, this company has figured it out.

Hang Loose & Cheers

*Note: I changed Hofer's use of "search" from his second post to "pursuit" because it added another 'P' and stylistically sounded better. But I'm sure he's not offended to that sort of editing from his tenure on The Santa Clara staff.

Anheuser-Busch: Bud Light Chelada

A few months ago, Mattie alerted me of the existence of Chelada, Anheuser-Busch's latest foray into the Latino market. This peculiar new product from the makers of America's favorite beer was not available in my current home of Massachusetts, so I had to wait until I returned to California to give it a try. Some of you might remember my obsession with V8 Juice, and by extension, love of bloody maries. It was only natural that I write this review.

First off, the Chelada is a (some would say unholy) union of Bud Light and Clamato. The latter concoction is made from some of the best stuff on earth: reconstituted tomato juice concentrate, reconstituted clam broth, and high fructose corn syrup. Mmm, that's good stuff. I've never really been a drinker of it, but since I'm okay with tomato juice, I can handle it. I didn't really notice any "clam" flavoring, but I'll assume it's there. As for the Bud Light, I'm sure you all know what it tastes like going down (as well as back up).

Apparently the Michelada is a popular beer based drink in Mexico, and it's based off of the bloody mary. The drink dates back to the 1940s, and has many different variations. It's basically a combination of lager, clamato, lime juice and salt. That said, the result is a combination of lager, clamato, lime juice and salt. The flavors are pretty much all there, and they all hit you in the face. I was able to find another bottled version of the Chelada here in Boston, but it was missing the crucial tomato ingredient that made reviewing this beer so essential. Can keep an eye out for that one. Anyways, Beer Advocate rates the Anheuser-Busch Chelada as a "chile beer" (sic), but it tasted about as spicy as ketchup. But we all know how my last experience with spicy beers went, so too much can really be a bad thing. Thanks, Habo!

Due to its distinct cultural connection with Mexico, the Chelada has been unleashed primarily in the southwest. That means that those of us living in the winter-blighted northern cities not blessed with a concentration of la raza will probably be out of luck. One can only hope that this alluring potion will capture the hearts of America's Anglo population, and will one day spread throughout the country so that it can be imbibed in its colder extremities.

I was finally able to stumble upon a can of the stuff at a shifty truck stop outside of Coalinga, CA. After reaching San Jose and playing a few games of Beirut, I finally prepared myself for what could be my death. I made sure I had put the can in the freezer, as nothing could possibly be worse than warm beer combined with warm mollusc-tomato juice. It only comes in tall boy cans; once you open it up, you've got a long way until the end, so drink up!

Once popped, a faint aroma of salty tomato juice filled the air. The taste, well... it tasted what it sounded like, and slightly less repulsive than I had imagined. The consistency was far less thick than normal tomato juice, and the carbonation kept it feeling light. The lime and salt complimented the tomato juice quite well, contrasting with the standard piss based Bud Light.

I prepared myself for a possible gag reflex, as it's happened to me in the past with previous attempts at gross beers. It never came. I had another sip, and was relieved that I could drink it with ease.

Despite this, Chelada is not for the faint of heart. But faint of heart is one who simply cannot stand tomato juice. Honestly, if you like bloody maries, you're probably going to like this. It's light, and possibly great for a summer day (brunch, maybe?). If you can't get past the whole "BUT THERE'S CLAMS IN IT!" mindset, there's no way you're going to like it. If you can, bébala! Besides, if you were already concerned about your health, you probably shouldn't be drinking beer anyways. You might as well kill a few brain cells and get a dose of something else besides the carbs.

Unfortunately, I was only able to procure one can. Since I was already a bit inebriated, my taste buds were likely not as sensitive as I would have hoped. That said, feel free to post your own reviews of this stuff. I honestly thought it was not as bad as expected, but nonetheless unsettling that I was enjoying such a combination.


Anheuser-Busch Chelada, also known as the "red one," is available at shady truck stops off of California highways and other privileged locations.

Anchor Brewing: Christmas Ale 2007

All I wanted for Christmas was beer. And I didn't need Santa's help; thanks to Anchor Brewing.

Anchor Brewing, the makers of the well known Anchor Steam beer, brew in the heart of San Francisco. This break I received a magnum of the Christmas Ale (see left) and then learned about this tasty beverage on a subsequent brewery tour with Ligthner.

Every year Anchor Brewing releases a new Christmas Ale (hence the year 2007 in the title of this post). Each time the brew has a different (and secret) recipe. Unlike most beers which have 3-4 ingredients I believe the tour guide mentioned this year's Christmas Ale had 37.

That being said, the Christmas Ale obviously has a very unique taste. Not surprisingly, the ale has a ton of spices and flavors. It's great for the winter season because it can hold its own with any heavy holiday dish or dessert. I myself tasted chocolate, cinnamon, and coffee throughout my consumption but there is obviously a lot more. It's one of the most unique beers on the market due to its incredible flavors. Eventhough the Christmas ale has tons of tastes, don't be shied away. It still tastes good and tastes like a beer (unlike many cherry, pumpkin, chili, rasberry, ect, ect flavored beer).

So be good in '08 and maybe next Christmas you'll receive a 6 packs or a magnum in your stocking. Or if your naughty, just schedule a brewery tour and drink as much as you please for free. Cheers.

Lost Coast: Downtown Brown Ale

I come back to California for a few weeks but the miserable weather seems to follow me home. So I find myself still in the mood for darker, roastier beer rather than a dry and hoppy one. But so long as I'm back on the West Coast I'll sample something from out here, and so I stumble upon Downtown Brown. Downtown is a nut brown ale, and not being all that familiar with the genre, I'll just give my first impressions.

The beer has a fairly light mouthfeel, but still manages to pull off a fairly complex taste. it's very nutty and carmelly, and has only barely a hint of hops. This is the kind of beer that you want to go for if you're in the mood for something darker, but for whatever reason a stout sounds like just a little bit more than you're ready for. It's also missing the much stronger bite and the thicker feel of an amber ale (i.e. Fat Tire), which makes for easy drinkability. So even if it doesn't ever register as one of my big favorites, I imagine I'll be picking it up again in the future just because it will fit just about any occasion.

Downtown Brown is brewed by Lost Coast Brewery in Eureka, CA. Lost Coast is also well known for their Great White Ale, though from the looks of it, Downtown has actually won more awards.

Deschutes Brewery: Hop Trip Fresh Hop Ale

Warning Warning! Beer prices on the rise!

My mother informed me that six packs might go up a dollar next year. Although this increase is not an incredibly large amount, for how much some of us consume (or use to), this rise is worth noting.

Beer drinkers in the Northwest became very upset when they heard this news. The northwest is a great beer brewing region. Washingtonians especially love their beer. (Enhanced by the fact that hard liquor is state regulated so its not available at supermarkets.) Washington writers have been intently following the agricultural updates on the upcoming shortage. My mom, a Seattle PI reader, forwarded along this article to me last month. The exerpt below, explains next year's price increase:

"Hops and malt, a form of barley essential to fermentation, are both in short supply nationwide. The shortage is caused by poor crops, high demand, the weak dollar and the increasing popularity of ethanol, which has prompted farmers to plant corn rather than hops or barley."

What does this all mean? Well don't worry, there probably won't be a shortage of beers out next year. With one exception: Harvest Ales.

If you read my Sierra Nevada Harvest Fresh Hop Ale post you may remember that a few breweries make a pale ale at harvest time with a large batch of fresh instead of dried hops. The process requires more fresh hops than would be needed if the brewers used the traditional dried formula.

So, with the possibility of no Harvest Ales on the shelf next year, (it looks like this is only a one year problem) I decided to try Deschutes Brewery: Hop Trip Fresh Hop Ale.

And I'm glad I did. It is delicious!

Although not as hoppy as their traditional pale, Mirror Pond, it has a wonderful soft mouthfeel. One of those beers that I could easily polish off a six pack and not be sick of the brew by the end. Like a trademark harvest ale, you can taste the hop resin sloshing around in the beer as opposed to a bitter kick. Sierra may have written the book on harvest ales, but Deschutes makes a damn tasty one. So, I recommend grabbing the remaining bottles of this fall brew before it's gone. Cheers

Bell's Brewery: Special Double Cream Stout

As Mattie indicated on Friday, 'tis the season for Winter special brews. With that theme in mind I am pretty stoked to share Bell's Special Double Cream Stout, though it looks from their website as though it might not be available out west. If that's true, it sucks, because I had hopes of hauling a case of them up to Tahoe for the yet-to-be-planned ski trip we'll be going on.

Bell's (formerly known as Kalamazoo) has been referred to as "America's stout specialists." This is actually the second stout of theirs I've had, the other one (Kalamazoo stout) was also quite good but I'll save it for a non-holiday post. Bells is a Michigan Brewery, and that's where they are biggest, but they show up in establishments that pride themselves on craft brews over much of the Eastern U.S.

Back to the beer at hand. The double cream is fairly thick, even for a stout--thicker even than Guinness. It's got a blend of something like 10 or 12 different malts, but like stouts generally, the malts have a very "roasty" flavor. The underlying flavors are coffee, chocolate, and that distinctive smokiness--classic stout flavors. But besides being exceptionally well balanced, the beer is marked by a subtle sweetness and a very creamy mouthfeel.

When I first tasted it I remarked to my buddy that it was the "hot chocolate of beers," but that comment needs some qualifying. It's not sweet like lambics are sweet. It's just has a much milder bite than most stouts, which combined with the undertones of chocolate and the silky smooth texture gives the impression of drinking hot chocolate.

Which brings me back to the Tahoe comment. This is precisely the sort of beer you'd reach for after getting back home to your cabin after a day on the ski-slopes and throwing a couple of logs on the fire. But for those of you who don't like the mountains, it'll probably hit the spot on any day where you'd much rather enjoy a lazy day inside than brave the winter elements. Now if I can just get BevMo to stock the stuff...

New Belgium Brewing: 2° Below Ale

Let's cut straight to the point: 2° Below is Fat Tire as a "Winter Warmer".

Most micro breweries release a seasonal Winter style Ale which keeps you warm in the winter (hence the name) by creating a beer with an increased alcohol % and adding some hearty malts to match the strong flavors of the holidays. With the holidays fast approaching 2° Below deserves a post.

2° below is technically not a classic winter warmer (its actually an ESB and it tastes like New Belgium's amber ale). I honestly wouldn't be surprised if New Belgium took their Fat Tire recipe and dry hopped it in the later stages of the brewing process to raise the alcohol % from 5.2 to 6.6. They probably don't do this but the alcohol content is the only difference between 2° Below and Fat Tire. You still get the biscuity nutty unique taste of Fat Tire with every sip of this ale. The color is an amber brown opposed to the traditional winter warmer black-brown coloring. Either way it fits the winter bill and is marketed properly. After two '2°s' you'll be sufficiently buzzing due to the higher alcohol content.

I make this post because Fat Tire is a beloved beer. If you love Fat Tire (as I do) and tend to switch to Winter Warmers in the cold months, please, please go get 2° Below. If you want, drink it in your lockdown pint glass for added nostalgia (see left). However, I also make this post because as a haus member, I know some of you have burned out from the epic first lock down. In that case, don't buy this beer. It will remind you of the glory of that night.

Now, there were still a series of CA beers that I wanted to review before switching out of this great state. But since I love Fat Tire and I want to send a warning to the haters, I had to flag this Colorado brew. Cheers (or not)

Speakeasy Ales & Lagers: Untouchable Pale Ale

I inundated myself with Speakeasy this summer.

As it was my first time living in San Francisco City proper, I tried absorbing 'The City' by going all out local all the time. As former Washingtonians, Shaan (my former roommate and drinking buddy) and I are use to sucking down Redhook, Mac & Jack's, and Pyramid at home. With a new home, we tried switching it up. We traded in the old three for a new three: Anchor, Magnolia, and Speakeasy. And it wasn't that hard as these brews were on tap at every bar in our new hood.

I felt I had to consume large amounts of Speakeasy and I even joined the Speakeasy mob.

Speakeasy is rather small so it's pretty hard to find outside of SF. So I got pretty stoked when Vacaville BevMo randomly had two 6 packs in it's back room; so I snatched it up as soon as I discovered 'em. Unfortunately it was Untouchable Pale Ale. Although not bad in any sense, I prefer White Lighting, Big Daddy, and Prohibition. But I still had to write a review to spread the word for their other fine brews. And well, I didn't have much else in the fridge. (click on the picture to see my beer deviously plotting their escape from their cold prison)

Untouchable is a very unique American Pale Ale. It's most overwhelming quality is its toasted malts. I would say most APAs go for a balance between Hops and Malts, or, if anything, favor the hops. This beers is almost all toasted malts. I say toasted because it has that distinct charred malt flavor that you hear beer snobs talk about but never actually taste. This beer has got it. It's other notable feature is quick disappearance of the head that leaves a nice lacing behind as you drink it.

So if you are in The City and in mood for a Pale Ale that doesn't follow the trend try Untouchable. But if you want their best go with White Lighting or Prohibition. Cheers.

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!