SMaSH Beer

THE SESSION #125— BEER BLOGGING FRIDAY The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry. 

This month's theme is SMaSH Beers and is hosted by Mark Linders at Bend Beer Librarian. The question posted by Mark is SMaSH beers (single malt, single hop). 

I jokingly asked myself if single malt and single hop beers can be considered a “thing” (trendy, etc.) until we have coffee-infused, barrel-aged, and fruit SMaSH beers.
— Mark Linder, Bend Beer Librarian

Really, There is a SMASH Beer

I enjoy the topics that people come up with for these BEER BLOGGING FRIDAY themes. Sometimes the strike a familiar cord and I can't wait to jump in and begin sharing my thoughts on whatever the topic chosen. Then other times, I have to admit, I simply let the theme go, like a gentle breeze that was here and it's gone. Then there are even some times I'll begin writing with some clever — I think it's clever — take on the chosen topic, never to finish it. I hate that, but it happens all to often.

But SMASH beer? I thought I'd heard of everything under the beery sun but that... is it a term, a style, a joke? Mark obviously is a home brewer and SMASH beers seem to be a style that is popular among that group. So I had to do a bit of research beyond what Mark had provided in is introduction.

Rate Beer

Rate Beer knows that SMASH is a real thing! They list 50 beers under the label of SMASH beers. 

I can say I haven't had any of these beers noted as SMaSH beers. Nor do I think I could find any at my local beery shops. That isn't to say that I haven't had a single malt, single hop beer, it's just that it wasn't identified as such. Honestly, I've seen brewers promote the fact that they were multi-malt and multi-hop more often. Southern Tier is an excellent example.

Draft Magazine

Draft Magazine declares the perfect SMASH six-pack in their Sixer: SMaSH beers piece. Of these six, three were ID of SMASH and three did not. So perhaps I have had a SMASH beer and didn't know it.

Reviewing my list of unique beers tasted on my Untappd account, I didn't find anything referencing a SMASH beer. Entering "smash" into the Search and scrolling through that list, I didn't I'd any that I've had nor would have easy access to.

Conclusion

So, my conclusion is this:

  1. I didn't know SMaSH beer was a style — formal or otherwise — but I do now it is
  2. I do know that when I see one, I will very intentionally try it
  3. And perhaps I will update my notes for this writing when I have this new expanded thinking of SMASH

 

 

Imported Beer: One Opinion

THE SESSION #122— BEER BLOGGING FRIDAY The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry. 

This month's theme is Views on Imported Beer and is hosted by Christopher Barnes at I Think About Beer. The question posted by Christopher is based on the writer's location, either North America or otherwise: 

  • For American and Canadians: What place do imported beers (traditional European) have in a craft beer market?
  • For Non North Americans: How are American beers (imported into YOUR country) viewed? What is their place in your market?

In The Beginning

It seems like so long ago now, probably because it was, when I first began exploring the world of beer. It wasn't anything like a study, but a casual curiosity. A good beer was Michelob, a special beer was Becks. I felt the need to stand out from my peers, so mine was the dark one. Imports were premium beers — for those who wanted to treat themselves to the finer things. I still remember my beer epiphany, the moment I had a really good beer. I've written about this before, but I do like to think about it again. A bar in Baltimore, a bit of time before a weekend conference, a bartender perhaps wanting to upsell me. Nonetheless, I was interested in learning more. So he suggested this English beer, Samuel Smith's Nut Brown Ale. Smitten, I was. After that, nothing was the same. It was difficult to find this beer, but I did. It was more expensive than my normal beer. So it was on special occasions I would bring home a 500 ml. bottle. That must have been around 1991.

Fast Forward

I began working in a local fine wine, beer and spirits shop that was opening just a few minutes from my house just over nine years ago. It was a move to help pay some schooling bills and thought to be a temporary job. I gave it two or three years. Right! That was nine years ago. Why am I still there? Well two things really, I enjoy the people and two, I enjoy learning about the stuff. All of it, wine, spirits and especially the beer. And the good beer (some call it craft) business certainly has changed over this time.

The more I learn about beer, the more I realize I don't know. There are many people who are willing to teach. And, I'll have to say, I've done a lot of study on my own. Grin!

So, good beer began with me as imported. Then the American scene has grown up, again. And we don't have to look across the pond to find good beer, there is plenty to be found on our own shores. And for that matter, right in our own backyard. It continues to surprise me the number of small town breweries are popping up. And they are producing some really good beer.

Do Americans Need Imported Beer

Do we still need to seek our "good beer" fix from imports? Of course not. But I still often do. That is, because the American beer scene has started a new beer revolution, that has caused me to learn more about the beer I'm drinking. And if you haven't noticed, many of those great American beers have Old World names, referring to the classic European styles from our brewing legacies. Oatmeal stout, kolsch, altbier, gose, guese. Check out the Beer Judge Certification Programs list of beer styles. How many were founded in Europe and are now taking on an American swagger.

Last year we celebrated the 500 year anniversary of the Reinheitsgebot, aka the German Purity Law of 1516. Some of the interviews of contemporary German brewers described were how hand-tied they felt from the restrictions of that law and the need to brew to those simple list of ingredients to remain in the German brewery associations. They wanted to break out and explore the world of ingredients like many of the new American brewers. Sam Calagione of Dogfish Head stated in an April 2016 The Daily Meal article that, "The reinheitsgebot is nothing more than modern art censorship."

Now that the good beer movement has introduced and attracted partakers to what well made beer is like, many are willing to venture beyond the IPA and discover the classic styles, whether from to old-country or domestic versions. Pilsner is making a comeback in America. Of course it is, it is a great beer.

So yes, imported beer does matter. It is a great teacher of history, technique, ingredients and geography. For example, as much as you hear about terroir is important to wine, the same holds true with beer. Try an American made pilsner, then have one from Germany or a Pilsner Urquell from the Czech Republic. Same style, far different beer experience.

I recently taught a beer tasting class where the focus was on four iconic beers, three of which were imports. The purpose being that many of the beers we enjoy today have a lineage back to Europe. In order to fully appreciate the beer being produced and offered in pubs and bottle shop today, it is best to understand from where they came. 

Final Thoughts

The era of industrial American light lager not only reduced the choices of what beer drinkers were offered, it turned many off to beer, period. With the establishment — or re-establishment — of an American good-beer industry and culture, beer drinkers are exploring and expanding their tastes. And while Americans are being introduced to classic styles after our IPA binge, brewers are leading the way with their versions of the classics, take the list of gose that has been introduced and become so popular during the last few years. The concern that foreign brewers are keenly aware, are the Americans are doing such a good job of it!

A Deeper Shade of Brown

Brown by any other name is still the same color but not necessarily the same beer

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THE SESSION #120— BEER BLOGGING FRIDAY The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry. 

This month's theme is Brown Beer and is hosted by The Fatal Glass of Beer

The colour brown has certain connotations, some of which I won’t dwell on. But used in reference to beer, it can signify a kind of depressing old fashioned-ness - to refer to a traditional bitter as ‘brown’ seems to suggest it belongs to a bygone corduroy-trousered era. As breweries who pride themselves on their modernity focus on beers that are either decidedly pale or unmistakably black, the unglamorous brown middle ground is consistently neglected.

So for Session 120, let’s buck the trend and contemplate brown beer. This might be brown ale, or the aforementioned English bitter; it could be a malty Belgian brune, a dubbel or a tart oud bruin; even a German dunkel might qualify.
— The Fatal Glass of Beer

What Is Brown

Brown my any other name is still the same color — marrone, marron, bruin, brun, bruin, braun or brown—or is it. And beer styles may be similar but still very, very different. Some brown or brownish beer styles include: Oud Bruin, British Brown Ale, American Brown Ale, Brown IPA, London Brown Ale, dunkel, dubbel. So its a wide field. Brown is not black but a brown ale can be black. Take the Dogfish Head Palo Santo Marron for example.

Touring Dogfish

I had the pleasure of touring the Dogfish Head brewery in Milton DE a few years ago. Part of the tour took us by the Palo Santo Marron wooden tanks. These were impressive to stand near. It has been reported that the barrels costs $140,000 and were questionable whether those costs would ever be recouped. The founder, Sam Caligione (Youtube: his take on Palo Santo Marron), said in a New Yorker magazine article (see reference below) that if worked for a publicly owned corporation that he would have been fired for this move. I assume they have paid for themselves, but it does make for a good story.

For the greater story, jump over to an excellent 2004 article by the New Yorker entitled A Bitter Brew which describes the story of the journey to Paraguay, the discovery of the wood behind the beer as well and the man behind the wood (and beer).

A Big Drink

My first experience with this beer was not a pleasant one. The tasting notes on the side of the bottle suggest caramel and vanilla. Remembering my first sip all I could think of was a huge black licorice bomb, which at the time I thought was too big and not pleasant at all. I had purchased a four-pack, so I had three more to level out my opinion. The second seemed more mellow, but still a big beer. By the time I'd finished the fourth, I was a convert. Now it is one of my favorite beers and high on my DFH list of brews. To drink one, it is an opaque black beer (darker brown) and pours a big tan colored head that quickly fades. As read on the label, you get notes of caramel, vanilla, bittersweet chocolate. At 12% ABV you are going to get some boozy character, but it is a very well balanced beer. There are hints of the wood but not overpowering like you might expect. BeerAdvocate labels is as an American Brown Ale and rates it at 93 points.

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The Tree & Its Wood

The barrel was more than a year old, but the wood smelled freshly milled. A sharp, spicy, resinous scent came off it, like incense and mulled wine. To stand up to its aroma, Calagione said, he had filled the barrel with a strong brown beer. It was made with three kinds of hops, five kinds of wheat and barley, a dose of unrefined cane sugar, and a sturdy Scottish ale yeast. It had a creamy head when poured, like a Guinness stout, and contained about twelve per cent alcohol—two and a half times as much as a Budweiser. Calagione called it Palo Santo Marron. It was an extreme beer, he said, but to most people it wouldn’t have tasted like beer at all. There were hints of tobacco and molasses in it, black cherries and dark chocolate, all interlaced with the wood’s spicy resin. It tasted like some ancient elixir that the Inca might have made.
— A Better Brew, The New Yorker (2008)

Palo Santo wood is highly prized for its properties, even before it became famous for its beer improvement characteristics. In an article 11 Things You Never Knew About Palo Santo, it describes when Spanish monks first discovered the wood and experienced its ability to seemingly cleanse and heal, they named the tree “palo santo,” which means “holy wood” or “the wood of the saints.” The tree grows in the South American rainforest and its scientific name is bursera graveolens, or “a bag of oil” and the naturally aromatic wood from this truly unique tree is used in several ways for energetic and healing purposes. Its primary use is to burn small palo santo sticks as incense (which you can find find online at such places as Amazon.com). On the hardness scale, it is measured as three times harder than oak and one of the hardest in the world.

Palo Santo: The wood, barrel, and beer

Palo Santo: The wood, barrel, and beer

Final Thoughts

I find this beer fascinating not only as a wonderful drink to enjoy, but also for the effort exerted to bring it into being. The fusion of the wood and beer, ancient culture and domestication makes me pause as I sip it in — and not only because its 12% ABV. Not all browns are created equal — this certainly is a deep shade of brown.

Twelve Beers of Christmas: Day 11

Schneider Weisse Adventinus Weizenbock Tap 6

While this beer doesn't have Christmas or Winter in its name, this is a classic winter wheat beer. This is such a great Christmas-season beer because this style traditionally was a seasonal beer, brewed in the cool season, up until Spring, then put away until the cool season later in the year. Plus, it perfectly fits the Christmas beer profile, full of flavor, ruby color and higher ABV. 

The Beer

The Schneider Weisse website is in Germany (there is the option for translations to English). 

...full-bodied, dark ruby-colored... warming, balanced and soft. The oldest weizdock in Bavaria - since 1907! Its powerful body in combination with its malty sweetness offers real depth - a brilliant combination, perfectly tasty. Fits well to hearty, dark roasts and sweet desserts.

Schneider Weisse Tap 6 Unser Aventinus scores a 96 points (world class) on Beer Advocate.

The Weizenbock Beer Style

The German's are proud of their language and its proper usage, so they off the correct pronunciation as ”veye-tssen-bock"

German Beer Institute states, "Comparable to the barley-based regular Bockbier (see there) a Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weizenbier, regardless of strength, be made from at least 50% wheat). The other 30 to 40% tend to be so-called Pils, Vienna or Munich malts. These are pale to amber, and sometimes slightly caramelized barley malts that give the beer a full-bodied mouthfeel, a rich and satisfying malty finish, and—depending on the barley malt's color—a more or less opaque appearance. While regular Bockbiers are lagers, Weizenbocks are all ales. They are fermented with a special yeast that gives the brew a slightly spicy, clove-like flavor." 

Beer Advocate offers a great description for this beer style. 

A more powerful Dunkel Weizen (of "bock strength"), with a pronounced estery alcohol character, perhaps some spiciness from this, and bolder and more complex malt characters of dark fruits.

All About Beer

Few beers combine so exquisitely several different stylistic profiles as does weizenbock. Bavarian hefeweizen and dunkelweizen are known primarily for their natural haze, yeasty texture and extraordinary palette of top-fermentation products. Weizenbock expresses all the banana, clove and vanilla aromas and flavors of its less formidable brethren. These are tempered by a firm background of malt.

TAP6 Unser Aventinus is brewed in Kelheim, Bavaria, part of the Schneider Weisse portfolio. Its has the claim as Germany’s original “wheat doppelbock.” The foggy mahogany hue is topped with a creamy beige head. The aroma bustles with banana, raisin, chocolate, cherry and licorice. This is followed by earthy flavors and dessert-like spiced banana bread, molasses and malt. 

Twelve Beers of Christmas: Day 10

Schlafly Christmas Ale

All the senses will be filled with this Christmas beer. Spices, high ABV, gorgeous mahogany color. Schlafly is Missouri's oldest and largest craft brewery, right in the heart of St Louis and beyond.

The Schlafly Tap Room first opened its doors in 1991 and proudly holds the distinction of being the first new brewpub in Missouri since Prohibition.

CHRISTMAS ALE is a warming winter ale that blends the spices of the season with sweet caramel malt.  Orange peel, juniper berries, ginger root, cardamom and cloves are added for spiciness.  We use honey in the fermentation process, which raises the ABV without producing too much heat from the alcohol content.

Many breweries produce richer, higher alcohol beers for the winter holiday season, bolder than their year-round offerings.   The inspiration for this beer came from spiced holiday beverages such as wassail and mulled wines. Around the holidays, the sweet and spicy aromas, not to mention the booze, in such libations tend to smooth the rougher edges of enjoying each other’s company and spreading goodwill.

Available: November-December

ABV:   8.0%   |   IBU:   30   

APPEARANCE: Deep copper, bright
PROCESS: Spiced with orange peel, juniper berries, ginger root, cardamom and cloves
HOPS: Magnum (PL)
GRAINS : Pale, Caramel, Munich, Chocolate, Honey
YEAST: American Ale
SRM: 30

Twelve Beers of Christmas: Day 9

The Bruery 9 Ladies Dancing

This is one of the classic Christmas-season beers that should be on every beer lovers short list. Each year has been a different day from the song —The Twelve Days of Christmas — with a beer-take on that particular verse. As stated in The Bruery’s own description, this ninth edition is based on the Italian dessert ladyfingers.

THE BRUERY 9 LADIES DANCING — This beery homage to the classic Christmas song, 12 Days of Christmas began in 2008. Then, A Partridge in a Pear Tree was just the first in the 12 Days/Years of Christmas Series. That beer has since been retired as have many others in this series. So, if you want to try this beer, first hurry, because supplies are dwendling, and also, it won't be reproduced next year... And perhaps not for another 12 years.

Here’s a pick me up for the latest verse in our Twelve Days of Christmas series. Inspired by flavors and ingredients found in tiramisu, including ladyfingers, 9 Ladies Dancing mimics the Italian dessert by whipping together flavor combinations and layers of its own. This includes notes of vanilla, chocolate and coffee – clearly the leading ladies in this rich, dessert-like beer.

Food Pairing: Sartori Espresso BellaVitano cheese, roast turkey with bacon-cranberry chutney, spiced parsnip and sweet potato mash. The cotillion plus one. A bite of tiramisu.

TWITTER#12BeersOfChristmas

 

 

Twelve Beers of Christmas: Day 8

Flying Dog Naughty and Nice

The first reference to this pair of yin yang beers was from 2015 Christmas season. The names make reference to your Christmas list and whether what gifts Santa will be bringing youth is year. He’s making a list, checking it twice, gonna find our who’s naughty or nice. Santa Claus… la , la, la… You know the rest.

In 2015, the Naughty beer was Belgian-Style Dark Ale brewed with cinnamon, star anise, orange peel and habanero peppers for a bold mix of heat, citrus and spice.  Any, yes, it was hot. 

For 2016, Flying Dog has come back with their Naughty as a Egg Nog Ale “with subtle sweetness and a palate full of holiday spice and bourbon, this beer can standalone as your dessert course all season long.”

The 2015 Nice was a Golden Ale that paid tribute to the Belgian brewers. It had a fruity nose and was a bit sweet and crisp. From feedback, many chose to be Nice rather than Naughty in 2015.

The 2016 Nice edition has changed directions again to quite friendly quaff, a Holiday Milk Stout.  

The beauty with of this pair is you win either way, you can be naughty and nice and enjoy the results.

Naughty

With subtle sweetness and a palate full of holiday spice and bourbon, this beer can standalone as your dessert course all season long. adding cinnamon, nutmeg and vanilla beans into an ale that even Belsnickel could find enjoyment in. This 8.4% ABV treat is also a great pregame beer for any Naughty holiday activities, so let the vicious cycle continue.

ALCOHOL BY VOLUME: 8.4%

AVAILABILITY: Mid-November

HOP BITTERNESS: 25 IBU

SPECIALTY MALTS: Oats

HOPS: Perle

YEAST: Chico

Nice

Slight sweetness from the lactose follows behind a rich chocolate malt profile. Give this nicety a whirl with creamy cheeses like brie and camembert or with dark chocolate desserts.

ALCOHOL BY VOLUME: 7.3%

AVAILABILITY: Mid-November

HOP BITTERNESS: 20 IBU

SPECIALTY MALTS: Roasted Barley, Chocolate, Caramel, Oats

HOPS: Perle

YEAST: Chico

Twelve Beers of Christmas: Day 7

St Bernardus Christmas Ale

While not one of the official Trappist breweries, St Bernardus, none the less, is a great abbey-style brewery with many favorite beers in their offerings. Their famous Abt 12 is rated 98 points and the Christmas Ale is not far from it at 93 points on Beer Advocate. Like many winter seasonal beers, this is a high alcohol content at 10% ABV beer so caution is given.

Shortly after the Second World War, the Trappist Monastery St.Sixtus in Westvleteren was looking for somebody to commercialise their beer because they did not want to do that themselves anymore.

They gave a license to the cheesefactory, and Brewery St.Bernard was founded. The brew master from Westvleteren, Mathieu Szafranski (from Polish origin) became a partner in the brewery and brought along the recipes, the know-how and the St.Sixtus yeast strain.

We started selling the trappist beers under the brand names Trappist Westvleteren, St.Sixtus or even later Sixtus.

During a period of 46 years we brewed and commercialised the beers, while the monks continued to brew for themselves and for sales to 3 pubs in the neighbourhood, amongst which In De Vrede, just next to the monastery.

In 1992 the license came to an end and since then we are brewing the same beers, with the same recipes, but under a different brand name: St.Bernardus.
— St Bernardus website

ST BERNARDUS CHRISTMAS ALE is a dark seasonal brewed in the classic 'Quadrupel' style of Belgium's best Abbey Ales. (10,0 % ABV) Similar to all the beers from our brewery, it greets the drinker with the signature aroma of the St.Bernardus house yeast strain (in use since 1946!) Rivaling the complexity of the St.Bernardus Abt 12, St.Bernardus Christmas Ale offers a spicy, mint-like flavor profile exuding the tastes of warming alcohol, fermented molasses, apricots, licorice and marzipan that are highlighted by the perfect balance of brewing sugars. The perfect companion to enjoy a cold winter evening, with or without the company of your friends!

Twelve Beers of Christmas: Day 6

Dogfish Head Pennsylvania Tuxedo

While this beer has been on many of my lists, it must be included as a Christmas beer as well. The spruce flavors and aroma is nothing short of drinking in a Christmas tree.

While DFH describes it as “sessional”, at 7.5% ABV I'm not sure that qualifies by definition, but it certainly does by drinkability. Spruce in a beer may not be for everyone, but I still remember my first full drink and finishing my first bottle and thinking, “That was not enough, I want another one”. And by my definition, that does qualify as a sessionable beer.

DOGFISH HEAD PENNSYLVANIA TUXEDO — A spruce-infused pale ale, Pennsylvania Tuxedo pays homage to the flannel-suited hunters and gatherers who dwell deep in the backcountry of north-central PA. A dry yet doughy malt backbone lets the hops and spruce shine while still balancing out the bitterness, making this one an easy sipper.

Brewed in collaboration with family-run outdoor clothing company Woolrich, Pennsylvania Tuxedo is a sessionable concoction with a grassy citrus kick complemented by the resinous conifer notes of fresh green spruce tips. We went into the forests of north-central Pennsylvania and Georgetown, DE, to pick these fresh tips ourselves.

ABV: 8.5
IBU: 50
Release: November
Original Release Date: 2014
STYLE: Pale Ale

Twelve Beers of Christmas: Day 5

Sierra Nevada Celebration

While many beers associated with Winter or Christmas time are big in alcohol and spice, Celebration moves in another direction and is actually an American IPA or as the label states, “Fresh Hop Ale”.

The start of Celebration season is a festive event. We can’t start brewing until the first fresh hops have arrived, but once they have the season is officially under way! First brewed in 1981, Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops—honoring everything we have at Sierra Nevada.

FRESH HOPS are the freshest dried hops to come from the fields, typically within seven days of harvest. Over 90% of the world’s hop harvest happens between August 31 and October 31, and these hops are used throughout the calendar year. Can hops possibly be the same on November 1, one day after harvest, as they are on July 25, nearly one year after growing in the fields? The answer is no. We think of hops like dry kitchen spices—the flavor of thyme or rosemary right after the jar is opened is far more intense than it is six months later. The same can be said for hops. There are ways to control the way hops age and to reformulate and readjust as some of the aromas fade, but there’s nothing like the magic of the first bales of hops as fresh as can be.

Twelve Beers of Christmas: Day 4

Stone Enjoy By 12.25.16

Stone has served as the epitome of west coast IPAs, big, bold and very hoppy. Over the past few years, a new IPA style has gathered much of the beer drinkers imagination, commonly know as New England IPA.

The one key characteristic of this new take on IPA is that is it unfiltered—meaning you'll find yeast and other particulates flowing around in your beer. Brewers like to borrow from each other and we beer drinkers are the beneficiaries.

The Stone Enjoy By series are released a few times a year. They want the buyer/drinker to focus on the fact that IPAs, as a rule, are meant to be enjoyed as fresh as possible. Therefore, Stone puts it right on the label, Enjoy By… In this case, Christmas.

STONE BREWING ENJOY BY 12.25.16 — In most cases, skipping a step is a bad thing. Not this time. This version of Stone Enjoy By IPA omits the part where we filter out the extra yeast, hop sediment and proteins that build up in beer as a natural result of the brewing process. Though it may sound like it, this missed step was no misstep. By letting this IPA go unfiltered, its peach and tropical fruit hop flavors are amplified while its golden-hued color takes on a hazy appearance. Like its filtered counterpart, this IPA is brewed specifically NOT to last, and is shipped immediately to ensure hopheads get their hands on it as soon as possible.