Half Acre Daisy Cutter

I've got another 16 oz. can from Half Acre Beer Company (and again, thanks to regular reader (and buddy!) Steve Herberger for the trade): Daisy Cutter Pale Ale. You know...15 years ago, we'd have said this was an IPA (even at 5.2% ABV) and whistled at how bitter and hoppily aromatic it is. Now? Definitely a pale ale in the sliding scale that is today's Hoppy Ale Continuum, and definitely perky and tasty. There's a serious snappy bitterness on the end, too. I recommend this to my buddy who thinks pale ales "have nothing to say anymore." Listen up, fathead.

Christmas at Max's in Baltimore

If I posted everytime Max's on Broadway had a great beer event, you'd think this was the Max's blog...but I had to stick this one in. Really makes me wish Baltimore was less than 2.5 hours away; actually, I wish that pretty often. Been too long since I've been there, and this proves it!

MAX' ANNUAL HOLIDAY BEER SOCIAL

 

TOMORROW DEC, 6, 2011 @6PM

 

It is that great time a year again. This Year we think we are putting out one of the best line ups, for the holiday social. So here it is.........

 

ALL ON DRAFT:

Struise Tsjeeses Reserva

10.0% Belgian triple aged 8 Months on Stone Fruits and 6 Months on Oak.(Belgium)

Struise Pannepot Grand Reserva 2005

10.0% Belgian Strong Dark Ale. Aged 24 Months on Oak barrels. The Last 10 Months are aged on Calvados Oak Barrels.(Belgium)

Hebrew 15:15

13.5% Hybrid Barleywine w. Pomegranates, Dates & Grapes(US)

Firestone Walker XV

12.5% Barrel Aged Blended Beer. 76% Barleywine style Beer, 19.0% Stout 5% Imperial IPA(US)

Evil Twin Soft Xmas

10.9% Imperial Stout w/ Vanilla & Sour Cherries(Denmark)

Evil Twin Christmas Eve At a New York City Hotel Room

10.0% Imperial Stout(Denmark)

Van Steenberge La Biere Du Boucanier Christmas

9.5% Belgian Holiday Ale(Belgium)

Emelisse Winterbier

9.0% Quad Style w/ Pils, Munchener & Abbey Malt w/ Candi Sugar(Netherlands)

Mikkeller Ris A La M'Ale 2011

8.0% Dutch Ale Based on a Traditional Dessert.(Denmark)

 

Plus Maybe one More Surprise Beers....

More on the Kickstarter

I'm taking the TV fundraiser on the road...WAY out on the road. The first event is set: I'll be joining the wonderful Kate & Suzanne at the Craft Beer Cellar in Belmont, Massachusetts on December 20, from 4 to 6. Please come on out, see the video, ask me any damned question you want, and pledge some money to the Kickstarter.

Okay, I know, that's not real exciting. So Chris Lohring is going to be there too, with plenty of fresh Notch Session Beer for us to sample (and buy, folks: buy some, because I'm going to be and I hate being alone on things like this!). I'd love to do more events in the area, but I'll be visiting Valley Malt earlier in the day to find out what's going on there, then stopping in at Element Brewing on my way east; you know, it's just work, work, work.

There might be some stuff going on in Portland, Maine the night before, too: I'll keep you apprised.

Paying it forward

An open letter to craft brewers, importers, wholesalers, beer bar owners, beer store owners, and the other great people in the craft beer industry (and yes, you drinkers, too!).

I’ve been excited about beer for over 30 years, since I took my first sip of German pilsner in 1981. It opened my eyes to what beer could be, and eventually opened my life to a new career: writing the romance and beauty of beer to help bring that eye-opening moment to others. I’ve hosted, and taught, and spoken about beer to similarly excited people in bars, to dining rooms and halls full of people, and to radio and television audiences. I do it for a living, but as you probably know — and can empathize — it’s not a great living. It is a wonderful job, though, a calling, and I wouldn’t trade it for any other.

Over that time, I’ve talked to many of you, from the early days when people like Steve Hindy, F.X. Matt, David Geary, Carol Stoudt, Gary Fish, and Dick Yuengling took the time to answer my questions, through the exciting times when guys like Rob Todd, Bill Covaleski and Ron Barchet, Sam Calagione, Tomme Arthur, Greg Hall, and Hugh Sisson talked to me what they were building. Then came the books, and I traveled all over Pennsylvania, New York, Virginia, Delaware, and Maryland — thousands of miles and hundreds of four ounce samples — visiting every brewery in those states.

I took pictures, I blogged, I tweeted, and I wrote and I wrote and I wrote. I loved what I saw, the people I met, and the beers I drank. I was part of it, helping spread the word, because that was what we did, from the start: when you found a place that had great beer, when you tasted a beer that stopped you in your tracks, when you met someone who turned you on to new beers…you shared it, you paid it forward. Someone told you about something great, so when you found something, you passed it on. 

For almost 20 years, I have tried to spread the word, to educate, and to even-handedly present the great stories all of you have to tell. Now I have a chance to amplify that word. Green Leaf Productions contacted me about hosting a television show they call “American Beer Blogger.” I agreed to take a swing at it, and we did some taping at Stoudt’s earlier this year that they used to make a short promotional video. You can see it here on the Web.

As you can see, that’s a Kickstarter page. Green Leaf is trying to raise $60,000 to shoot and edit six episodes, and then sell the series to a cable channel. Without that money, the show probably won’t go forward, and that would be a loss, because this show is going to be the real thing. It's going to be me, calling a brewer, or bar owner, or beer store owner/manager, and setting up a visit — just like I’ve done with many of you — going there and looking around and asking questions and tasting some beers and having some fun. The only thing I may do differently is some of the stuff they had me doing in the teaser: actually working, if only for a little bit, because that's fun, and it's something I'd like to do anyway. But we'll talk beer, we'll get our facts straight, and it won't be boring.

If I’ve helped the business, your business, in any way in the past, you know I couldn’t take money for that. I had to stay separate, stay independent, and that’s for the best. But if you’d like to help your business by having this show on the air, talking about beer in a fun, real way, here’s your chance. I still can’t take your money — it goes to Green Leaf, I’m just working for them — but if you sponsor the show, we can all do what we do best: better the image and recognition of good craft beer. A pledge of only $1,000 gets you an Associate Producer credit on the show, and there are other rewards for larger pledges. 

Maybe best of all, you’ll be paying it forward. I wrote about the industry — because I loved it, and found it fascinating, and still do — and this will give me a chance to tell more stories to lots more people. More people who will maybe get excited about beer, and turn into proselytizers of the word of craft beer. Give me this chance to spread the word even further! 

Thanks. It’s been a great ride, and it’s just getting better.

Lew Bryson

Great Pig Dinner next Tuesday: join me!

I'm hosting a special pig dinner at The Farm and Fisherman next Tuesday, December 6, and  talking about beer and food pairing. The Farm and Fisherman is a BYOB, so chef/owner Josh Lawler and I are going to drive up to Lancaster the day before and pick up growlers of Spring House beer...which we will then pour for free out of the goodness of our hearts. Josh is the little brother of an old friend of mine, Tom Lawler, and we've all been doing this kind of road trip for years...we'll be sure to regale you with tales of the trip, because I doubt it's going to be as simple as drive up, get beer, drive back...

Now, when I said "pig dinner," I didn't mean it's a meal with pork. Josh opened this little place in Philly (which has the foodies peeing themselves, BTW) after serving as chef de cuisine at Blue Hill at Stone Barn,which is rewriting the book on locally-raised food for the east coast. I have to be honest with you: Tom's been telling me for years how brilliant Josh is, and I figured he was full of brotherly pride (crap, that is), but it turns out Josh really is freakin' brilliant. So, that "pig dinner?" He's making it out of a whole pig. He's getting the pig from Wyebrook Farm in Honey Brook, and then he's going to get busy, working three courses of pig (and locally-raised produce, and let me tell you...if this dude ever wanted to go vegan, he could open one of the best vegan joints in Philly immediately; he's got a way with root veggies) out of that purchase. The dessert is not pig-based, but he will be using beer to make it. 

Me? I'll be talking about how and why the beers pair with the meal, why we paired those particular beers with the courses, telling tales of Spring House and brewer Matt Keasey, telling stories about Tom and Josh, and generally keeping you entertained and enlightened. For those of you lucky enough to have been at my private tastings, you know that I always bring some surprises, too, so...this is going to be a fun night. The Farm and Fisherman may not be on your beery, boozy radar, but it's clearly on some folks'; check out this review at PhillyMag. My God, except for the inevitable cranks, they even love it on Yelp.

The pig dinner is $75, very limited space (about 36), so get on the ball and nail down your spot. This is one of the hot dining spots in Philly right now; join me for some great food and fun (and those surprises, too!). Call 'em and get it done: 267 687 1555

Shiner Oktoberfest...a little late, but still

Got some samples of this one, and, well...you know what my blogging's been like lately. But I had one today, and remembered what the others were like, and I gotta say: if you see any of this award-winning (European awards; up against German ofests...really) festbier, you ought to get some. Solid malt, that elusive Munich dry malt character, full and tasty, great with food...keep an eye out for it next year. (And keep an eye out for the Shiner Export, too: fantastic Dortmunder, and I really hope it's back.)

Shake your Tailgate feathers, win some cool shwag

My good friend Kerry Byrne, the Potentate of Pigskin, and the Kingpin of the Coldest, Hardest Football Facts in the business -- seriously, I didn't know diddley about football until Kerry asked me to write about beer for the site for two years*, and now I know way too much -- wants you to fire up your grills, pickup trucks, deep-fryers, and portable refrigerators for the Tailgate Recipe of The Year contest, sponsored by Football Nation, Whole Foods, and our mutually-admired buddies at Harpoon Brewery.

What's that sponsorship mean? It's not just advertising bucks, it's prizes. If your recipe for tailgating greatness wins, you're up for the big prize package, delivered to your home for Super Bowl:

• Brand New 46-inch Flat Screen Television
• Tailgate Meal for 10 From Whole Foods Market, Delivered by Football Nation
• Harpoon Brewery “Everything But the Beer” Tailgate Package (and no, I don't know what that means either, but you can bet it's for legal reasons!)
• Mr. Bar-B-Q Tailgate Package Including Collegiate Grill Mat and Grill Cover, 30 Piece Barbecue Tool Set and Grill Accessories

Cool, right? So start cooking.

Just keep in mind: bring your A game, because you're going up against stuff -- and I use that term specifically -- like Kerry's own Deep-Fried Stuffing Balls. They're not Schweddy, they're stuffing, and I have it on good authority that they are "the best part of the stuffing." So get to work: you've got till December 12!

*Did some of my best stuff for them, too: check out this piece about getting blitzed, and this piece about malt liquor, and this one about vodka.

The Hulmeville Inn RULES

Thanks to the Hulmeville Inn, Jeff Lavin, and ALL the folks who gave so generously Sunday afternoon: we raised almost $1200 for pancreatic cancer research...WITH BEER!! You folks are beautiful! My thanks also to the folks who came to the Hulmeville for the first time just for this event (okay, and the six Russian River drafts they were pouring), including members of my church choir!

It was a great day. My dad never went to the Hulmeville, but twice the folks there have turned out their pockets in his memory, and to help smack down this swift, vicious killer. If Jeff will keep offering, I'll keep doing this; help me make this a big annual event. And bars/brewers: I'll be happy to come host a pancreatic cancer fundraiser at YOUR place of business. Just drop me a line and we'll talk. Thanks again!

Hell's Bells...

I understand that Bell's will be bringing the dark to Devil's Den on December 21st: appropriate, as the winter solstice is a dark day indeed. "Bringing the dark" is, of course, all about stouts, which has been an obsession of Larry Bell's since the earliest days. The goodies at Devil's Den will include the rare and wonderful Black Note, for only the second time in Philly; we're told that the first time it showed, the keg kicked in minutes ten. Be forewarned!

If I can't manage to get to Selin's Grove for the anniversary celebrations...might just have to get down with the blackness at Devil's Den.

Susquehanna Brewing: very serious

Just got a press release from the not-open-yet Susquehanna Brewing Company (a Facebook page...don't nobody do websites no more?): they've hired Jaime Jurado as their master brewer and "operations partner."

Well...I've wondered for quite a while if SBC is serious. They've got a ton of money, and beer sales experience, and links to PA brewing (partner Fred Maier is a descendant of Charles Stegmaier), but they're leaping into this big, with a 50 bbl. BrauKon system at the get-go -- which has, I gotta say, been a harbinger of failure in the past (not BrauKon, of course, but huge start-up equipment) -- and talk of banking on what sound like cross-over, gateway beers. A risky strategy.

Stole this from Jay Brooks, and will give it back if he asks!

But I have to tell you, this is a strong move. I've known Jaime for almost 20 years, and the man's one of the strongest technical brewers I know. He's brewed all over the world -- including a stint at The Lion! -- and has strong family ties to the Wyoming Valley. He's leaving a position he's held since 1997 as director of brewing operations for Gambrinus: that's Shiner, BridgePort, and Trumer, all excellent breweries (and if you're laughing at me for including Shiner in that, first off, get over your geeky self, and second, have a couple of their recent Ofests and get some of their excellent Export before you say another word...geek). The improvements he made at Shiner (funded in large part by Gambrinus's position as importer for Corona in the eastern US and Texas until recently ("Banco de Corona," as Jaime put it when we toured the eye-poppingly modern and well-equipped brewery)) alone are impressive, but the man's a published brewing chemist with references out the ying-yang. I'm very much taking Susquehanna Brewing seriously this morning.

That said, I still have concerns. I saw Independence ("Get it while it lasts!") buy big, get a good brewer, and fail with mainstreamy beers and no clue on how to sell beer. I also worry about a press release that has WTF paragraphs like this in it:

SBC represents a new direction in the exciting trajectory of American craft brewing. Founded by the former beer distributors of United Beverage in Pittston, PA, with a rich history of significant regional breweries in one family, as well as a multi-generation beer distribution enterprise in the other, this is the first successful beer distribution company to take up brewing… but being from brewing across generations, there already exists hand’s-on experience from running a regional brewery in the organization in its President.

I'm sure the beer will be better, I'm dead certain of it. The question is, with The Lion already making some pretty good crossover stuff that no one in the Wyoming Valley seems to want to buy, where's the market, especially when you've got 50 bbls. at a time? I guess we'll see. Best of luck, truly, because I'd like to see this succeed. NEPA deserves it.