Artifex Brewing Co, Pizza Port and Left Coast Brewing Co. set to release South County IPA for the Brew Ha Ha! It’ll be on at the fest lakeside and will hit store shelves soon. Tickets and event info for Brew Ha Ha are here!
Having just zwickled 2015 Black Tuesday, carbed and cold, I’m excited to write this. I feel like I’m addressing the crop report to Wall Street in the movie Trading Places, where thousands will throw tiny pieces of paper in the air after hearing this news.
Two new things for Black Tuesday this year: This year’s version is the biggest yet, at
20% 19.9% ABV. It may have been the carbonation on the brite tank, but this BT is akin to a honey-bourbon, but instead of honey, caramel, toffee, vanilla and chocolate poke through, like BT. It’s delicious. It seems a bit thinner, but in my opinion this is a good thing. I didn’t really have time to break it down or do a side by side comparison. For my money, I’ll buy all I can this year. Also notable this is the last BT brewed on the old brewhouse.
Another big bit of news? Maybe no wax. That’s correct. New bottles may have this classy foil top. I’d rather have a reason to dig in my Black Tuesday without a knife, and to possibly break the beer community out of the gothic era with wax dips.
What’s your opinion on wax? Let us know.
The state of craft beer is something to behold. So is the state of California. When I heard 150 California craft breweries will be pouring at the California Craft Beer Summit, my personal state went from a foggy daze to “how can this be real?”
Not only is the festival a huge draw, the two-day event includes a CBC-type expo and educational sessions, put together by the California Craft Brewers Association.
Tap Talks: Featuring industry industry legends like Ken Grossman, David Walker, Natalie and Vinnie Cilurzo, Steve Wagner and a bunch more.
- Masters Demos: Interactive demonstrations featuring California’s top brewers and chefs pairing California’s finest beers and fresh ingredients in new and innovative styles.
- Experience the Craft Sessions: Craft beer professionals will provide phenomenal opportunities to learn more about craft beer and the business of brewing it.
- Beer Releases: Tasting stations will feature an array of beers in a variety of styles to experience the difference and enjoy new taste sensations.
- Job and Education Center: Have you ever dreamed of working at a brewery? Meet our experts in industry education and talk to the hiring professionals that make those dreams come true. Learn what it will take to meet your goals.
- Hoppy Hour: IPA’s and Appetizers make for a great networking hour to discuss new and hilarious hop puns!
- 9: Food & Beer Pairings with Dr. Bill (simply to heckle).
- 10:30: Draft systems technical workshop.
- 1pm: Fritz Maytag speaks about 50 years of Anchor Brewing(!)
- 2:30-3: Vinnie Cilurzo moderates a talk with Ken Grossman.
- 5:30: Brewers reception.
Saturday night on the capitol lawn: 150 breweries will stretch as far as the eye can see. Orange County will be represented by The Bruery, Beach City, Beachwood BBQ, and Bottle Logic. The best part of the fest will be sampling beer from all over the state from breweries that only support their local areas.
fact: California produced over 3.5 million barrels of beer in 2014, more than any other state.
fact: Craft Beer is a 6.5 Billion dollar industry in the state of California, 18% more in 2014 than the previous year.
fact: California has 554 breweries, more than any other state.
Fact: the discount code is CAcraftbeer10
Of the many beer dinners I’ve attended and written about, there’s one thing I learned: Nobody likes to read about them. It’s sad really, with the amount of work put into the beer world colliding with a kitchen, and a staff that is on its toes for hours. I promise keep it brief, and show you pretty pictures, if you’re good.
Notable? The location. A&O Kitchen+Bar is nestled in the Balboa Bay Resort with a relaxing view of Newport Harbor and million dollar yachts parked a food-fight away. Location? Unbelievable. Also notable? The brewery phoned this one in.
It’s smart to preview a beer dinner in advance; look up any specific beers, ingredients or preparations one hasn’t tried. A beer dinner can be a learning experience as much as it is fun. When four out of five beers on the menu are IPA, red flags, flare guns and tornado alarms go off in my head. Even as a hop-head, I will start out by saying 4/5 IPA’s at a beer dinner is
horseshit baffling. I do think it is possible to execute such a dinner, preparing dishes that play off subtle hop notes and alcohol intensity. Lets just say I walked into this beer dinner looking for things to improve.
As A&O’s first beer dinner (ever) and my first time there, I’m in media-mode, absorbing the ambiance and jotting down notes. A&O has a brilliant set of servers, smiling, prompt and thoughtful. My +1 for the evening is Chris Walowski, Smog City Brewing’s ex-brewer who recently took up a biomedical job in the area. It’s great to get second opinions on the pairings and always great to chat about beer things with a beer person.
Oyster Shooters, fried chicken skin, fried blue cheese balls (and a bread ball injection thing?) are passed as the sun sets and guests arrive. Chicken skin easily wins round one, but the beer served threw us for a loop. Normally, a beer rep should say “Hi, I’m from this brewery and you’re drinking this.” The guy with a Green Flash shirt sat with a glass twice the size of ours and said nothing during the reception. Although the menu said “Jibe Session IPA”, we had serious doubts surrounding it’s sessionability. With Belgian yeast esters on the nose and some alcohol warming on the finish, safe to say we were served Le Freak, Green Flash’s Belgian IPA (listed as “Le Freake” on the menu for the 3rd course). The beer is mildly oxidized and is not bursting with the usual hop flair Green Flash beers seem to have.
Course two, however, saves the day. “It’s a deep fried Avo-Crab Hushpuppy,” mentions my seat-mate, Priscilla Willis of shescookin.com. Three components of the dish, Sriracha caviar, sweet dundeonous crab and the perfectly fried greenish ball of crab flash chef’s brilliance. Soul Style IPA brings just enough tropical panache to highlight the sweetness of the crab and offer a needed palate cleanse. IPA and Sriracha is always a win in my book.
Further courses, A&O’s chef Rachel put on a clinic; the beers, not so much. With the second, it made the dish unbearable. Imperial IPA paired with the most flavor ever squeezed onto a plate? The uber-sweet booziness of the beer paired with intense braised rabbit and funky cheese fondue was too much to take. Looking at Green Flash’s portfolio, some of the beers they don’t sell any more (Rayon Vert or Saison Diego) could have paired perfectly. Not only is a beer dinner a chance for a chef to try fun stuff, it’s also a chance for the brewery to do the same. Why were there no Green Flash Cellar 3 beers? Natura Morta Plum for instance, might have had enough acidity to cut the richness of the next three dishes (which were all crazy delicious, but not enhanced by the beers paired).
I do hope A&O continues to get into beer, because wow, chef Rachel brings one hell of a lot of fun to a beer dinner. My only hope is they get a brewery that takes Orange County seriously.
With SAVOR behind us, let’s rewind to an unexpected pairing at the Farm to Table Pavilion inside the Great American Beer Festival – or – I can’t believe I typed 1700 words about what?
Within three hours of flying into Denver for the Great American Beer Festival, I witnessed someone nearly choke to death. “Don’t fucking give him the heimlich! He’s taking in air!” yells travel buddy/media compadre John Holzer at the bar. The hostess speed dials 9-1-1 as the poor bastard horks air, bent over like a jackknife. His buddy, jaw agape, starts lumberjack-pounding him on the back. “He’s choking worse than John Elway in the 1990 Super Bowl,” I say while looking around…wondering if I’d effectively trolled any locals.
Holding his curly hair under the bar, ‘Choke-man’ makes one last gasp as his buddy jabs at his back. He must have found the secret eject button, as a distinct splatter-noise on the ground preceded the sound of his lungs filling with air all at once.
The restaurant, now completely standing while watching, sighs and sits like they witnessed a healing at church.
“I’m okay…water just went down the wrong pipe,” Choke-man says, stroking moisture down his beard, purple-faced, dripping with sweat and embarrassment. His buddy plops down a fifty at the bar and they both leave in a hurry. “Thankfully I didn’t have to see a dude die right before GABF,” I say to the bartender. “Indeed,” she says, polishing a glass, nonchalantly, “who the hell chokes that bad on water?”
As with all great travel-stop traditions, I always stop in The Kitchen Denver for a lamb burger before the Great American Beer Festival. This practice started the year I sat next to Dave Chichura, the “HBIC” of Oskar Blues Brewery (now at Eddyline) at the time and split some littleneck clams over canned beers and fishing stories. The burger, dolloped with roasted red pepper relish and bitter greens, is a call to Denver, and more importantly, a great base to lay before drinking fifty-or-so 1oz beer samples in an afternoon.
The Kitchen Denver is sort of an odd duck with the beer crowd during GABF week. Nearby places like Freshcraft or Euclid Hall are packed to the gills with ninety-minute waits. At The Kitchen, there’s always an open spot at the bar and the food/beer situation always warms my post-flight gullet. Their beer selection and proper glassware is always on point.
Back to the splatter at hand, my appetite has completely vanished. Good thing too. I scored a Farm to Table Pavilion ticket inside the GABF for tonight. Think for a second about the odds of getting a ticket to GABF that sells out in minutes, then nabbing an elusive Farm to Table ticket. It’s a fest inside the fest, except filled with award winning beers paired with James Beard nominated chef-driven food. It’s akin to finding the winning lottery numbers on Wonka’s Golden Ticket, then winning free beer for life, naked.
I leave half of my lamb burger uneaten, carefully chug the rest of my Blind Pig and walk straight to the Colorado Convention Center a few minutes walk away for press credentials. Denver’s gusty winds sweep me down the busy 16th street mall towards the giant blue bear on 14th and Stout.
This year, GABF’s Farm to Table is going to be farm…to table…to hand….to mouth…to….uh…hotel bed, to early morning jog. Badge around neck, I speed walk past the sick kilted ducks blowing bagpipes to get my appetite back. The fest starts in fifteen minutes.
The Great American Beer Festival is exactly how it sounds. Four sessions of the event sold in a measly thirty-two minutes (in 2014); 48,000 tickets in all. 3,500 beers are poured from over 700 breweries. The Farm to Table event inside is host to 450 and costs an additional $140 per person – 14 tables in all.
Denver itself buzzes during GABF. With beer events from 8AM til 2AM daily, the festival can almost seem like a side-show. Some show up to the city and get crazy at the many walkable breweries, taprooms and brewpubs.
Just like a kid running to the lunch line in junior high, I’m the first guy at the Farm to Table Pavilion. A brief memory of raspberry coconut zingers and fruit punch-stained lips flashes through my head. I was totally that dork years ago. Crazy to see thirty years later I’m still that kid, now entrenched in the beer world doing the same shit, except now it’s a tart Raspberry Berliner Weisse, or an earthy CoCoNut Porter.
I do have to admit, I’m a cynic when it comes to big food pairing taste events like this. Out of the fourteen tables set out today, I bet seven will be some kind mediocre slider with way too much bun. Four will be some kind of poké/wagyu/whatever on a partially stale chip. The rest? A plastic salsa cup with pork belly, short rib or some other wild game some hip new chef shot in the wild, cleaned and rubbed with grannies famous ten-spice blend. Bonus points if there’s some duck confit, terrine, or foie. At basically $10 a table, anything is possible and I hope for the best.
In before the beer-soaked horde, it’s fun to watch chefs putting the final touches on food prep. Beer bottles at each station are poking their necks out of buckets looking like refreshed kids at a public pool…perhaps saying, “hey guys, what’s going on inside this GABF?”. The hall smells vaguely like bacon amid the voluminous high ceilings. I circle the hall quickly and see where to drop anchor first, then chuckle as my statement quickly turns into a stupid pun.
Two guys, possibly twin brothers in their forties unload a mesh bag of oysters on a bed of dark, moist seaweed right in front of me. I pause as they slice it open. The twin with the sideburns grabs an oyster from the pile, shucks it and slides it over to me on a cocktail napkin, grinning. Without saying a word, I sip the liquor off the top, tilt the shell back and chew it up…naked. My GOD. Do I whip out my phone to take a photo? Do I ask for another? What’s the fucking protocol here, man? Who knew my first sip of liquor inside the GABF would be a dash of briny oyster juice.
The table sign reads, “Terrapin Rye Cubed Triple Rye IPA 10.7% ABV paired with Marin Miyagi Oysters on the Half Shell.” I grin and nod, thinking the pairing is a joke. “Pairing contains shellfish,” hahaha!
“A 10.7% Triple Rye IPA paired with oy-oysters?” I stu-stutter like my car is being towed. Terrapin’s beer rep bats her lashes and grins, “I know, right?”
Is she implying that the pairing might possibly be terrible? Does she know it’s crazy good? As I witnessed the bag opening, I assume she doesn’t actually know…right?
I’ve had oysters with fresh Murphy’s off the coast of County Cork, Ireland. I’ve had oysters with an old fashioned cocktail in Los Angeles. In Georgia where Terrapin Beer Company makes beer, do they prefer 125 IBU palate-wreckers to wash down delicate bivalves?
Tom Montgomery, one of the guys behind Monterrey Fish Market in San Francisco, turns the key and unlocks my second Miyagi shell, scooting it my way for another spin. I’ve always found that eating oysters is like kissing someone for the first time. With beer? It’s like kissing someone for the first time while drinking beer, which makes it exponentially more titillating.
The first oyster a mere peck, my goal for number two is to get to second base. I lick my lips and bite the corner of my lower lip while lifting up the green marbled-patina shell, making eyes with it. Edging closer, I admire its plump-pearlescent body shining back at me, eyes now crossed as I sip the liquor off the top and swish it around my mouth. My salivary glands burst as I take the slightest sip of beer to chase: rye spice, sweet malts, juicy hops and salty oyster brine coat my mouth as I swallow…eyes rolling as I lick my teeth clean.
Making eye contact with the beer rep, I pour a little bit of her beer into the deep oyster shell and nod, replacing the brine now in my belly.
Flicking the raw beast around my mouth, I bite down, noting its firm body. The slick texture exudes a subtle melon-cucumber note with a slight metallic twang; similar to tasting a Moscow mule in a copper mug. Sea salt washes over my memory banks and causes a good three-second daydream of me duck-diving a wave while body surfing back home in Newport Beach. Before gulping it down, I add a sip of the triple rye IPA to the cement-mixer that is my mouth and pause with Denver’s sunset suddenly blinding me outside the thirty foot tall glass windows. Wow, I can see the Rockies from here.
The silky spa like flavors implode into a super salty umami bomb. Chewing slowly, I swallow every last drop. My phone vibrates in my pocket. I don’t bother.
“Spitters are quitters” I think to myself, tossing the shell in a trashcan and downing the rest of the beer. I exchange cards with Terrapin’s beer rep. “I had my doubts, but goddamn that was memorable.”
“I know, right?”
“What are the odds that two things fly from California to Denver, meet in a huge beer fest and one eats the other?” I ask, innocently trying to keep the conversation going.
“I’m not from California,” she says.
I choke-cough and move on to the other thirteen tables, then step out into the main festival, joining 11,999 of my closest friends. Damn. GABF is awesome. Farm to Table? Not to be missed.
Crafting a good beer cocktail isn’t wizardry. Nor does it have to be gimmicky. As a true beer geek and homebrewer at heart who loves a good classic cocktail, I took it upon myself to put together a few cocktail classics with beer as a major component. The first one in my series is the Beergroni, because Negroni week is June 1-7!
The Negroni is a call to Florence, Italy. With a cigarette in one hand and a Negroni in the other, this bitter apéritif is usually sipped before a big meal. Traditionally equal parts gin, Campari and sweet vermouth, my first taste of this classic cocktail brought me back to my first time sipping a Stone Arrogant Bastard…the inspiration for this drink.
For the Beergroni, I broke down the flavor components and stripped out the ones that can be replaced by a particular beer. Instead of sweet vermouth and botanicals in gin, I chose the rich malt backbone and hoppy finish of an Imperial red ale. For the heat, I chose a clean lower ABV Acai spirit vodka made by Veev. It’s subtle fruity note balances out the drink without too much booze. Veev is also a carbon-neutral spirit producer, which is a good conversation starter while marrying a local beer with an earth-friendly booze.
The Beergroni Recipe
- 2oz Imperial Red Ale or Malty Double IPA, Choose one:
- 2oz Campari
- 2oz Veev Acai Spirit Vodka
- Shaved orange peel for garnish
Chill a glass before starting. Combine ingredients in shaker over crushed ice. Shake openly with vigour to expel beer gas without explosions. Strain into chilled glass, add orange peel. Proper glassware: Lowball glass use cocktail ice. Martini glass or high stemware, ice optional.
- 320 Main – 320 Main St. Seal Beach, CA
- Anepalco Restaurant – 3737 West Chapman Ave. Orange, CA
- Bosscat Kitchen and Libations – 4647 Macarthur Blvd. Newport Beach, CA
- Broadway by Amar Santana – 328 Glenneyre St. Laguna beach, CA
- Hammer Workshop & Bar – 440 South Anaheim Blvd. Anaheim, CA
Mesa – 725 Baker St. Costa Mesa, CA
Pizzeria Mozza Newport Beach – 800 W. Coast Hwy. Newport Beach, CA
- Social Costa Mesa – 512 W. 19th St. Costa Mesa, CA
The Blind Rabbit – 440 S. Anahiem Blvd. Ahaheim, CA
- The Mixing Glass – 3133 Hyland Ave. Costa Mesa, CA
- The North Left – 400 N Broadway Santa Ana, Ca 92701
- Twenty Eight OC – 19530 Jamboree Rd. Irvine, CA 92612
With petrichor still looming from the tall eucalyptus trees surrounding the Phoenix Club, a snotty rooster crows from the other side of the fence. “Is this the hoarders line?” asks a girl in a rainbow-banged unicorn wig. I nod, contemplating my sweater situation as dark clouds swirl around this chilly May morning. A horse whinnies nearby as the line snakes three-feet closer to check-in. Next thing you know, a German-style SheGoat will jump out of a bush and get into some Mischief with an Atomic Kangarue.
I’m not even in The Bruery’s 7th Copperversary and the day is already surreal.
Der Phoenix Club is beer festival ground zero these days and it’s easy to see why. 37 breweries plus ample stockpiles of The Bruery’s beers are free flowing around the perimeter; and it doesn’t seem crowded, despite 1,700 guests. There’s ample shade, nice bathrooms and even a playground for the Black Tuesday drinkers.
The Bruery and I must have similar taste in local beer, as most of the 37 breweries representing are personal favorites. The first beer to wet my glass is MacLeod’s 3.5% English Bitter, Session Gap; gravity poured from cask and has miraculously dropped bright. They should teach classes on fest-cask to the rest of the breweries here, although I’m pretty sure the secret is simply wearing overalls, like every day, to everything.
Walking the perimeter, seeing friends, getting hugs, snapping pics, eating. Tripping out on some of the guest breweries without lines. Tripping out on some of the guest breweries with big lines. Monkish, with batch two Selah and Rare Beer Club exclusive Rara Avis? No line. Noble Ale Works with a brewery walking distance from the Phoenix Club? Medium line. Rare Barrel creating a huge line by not pouring until 2pm? Genius. The Bruery truck’s line that extended into the festhalle tent instead of having multiple pouring stations as in years past? Baffling. Terreux with almost no line? Concerning. Colored balloons to note where things are? Festive.
Overall, The Bruery knows how to party. A very fun beer festival and put together well! Beachwood BBQ’s food is always on point. The Reserve/Hoarders Society guests are always well behaved and courteous. The venue is made for drinking beer. Coffee and tea inside? Holy hell yes.I heard estimates that they raised over 40K for the Boys and Girls Club.
Thinking out loud: Now that The Bruery is 7, I look forward to seeing what Terreux will bring. Increased production and quality? I’m curious what Terreux’s Jeremy will bring to the “beer’s gone wild” game. As a beer-flavored beer enthusiast, I’m also curious if the beer development will start to cross from innovative to gimmick (cola, plastic margarita and old fashioned beers, anyone?). I’m interested to see how the lack of Tyler King will impact things. One thing is for sure: The Bruery seems to evolve at the same rate as beer geeks willingness to reach for something new…and with that, I can’t wait to see their next seven years.
Shandy: A spritzy summer sipper mostly consisting of wheat beer and fizzy lemonade. Although the style is much bigger in Europe and the east coast, popularity for the shandy style is slowly creeping west as hop-impaired Californians reach for lower ABV options. The problem is, most are disgustingly sweet and cover up any redeeming flavor of beer. I got a chance to sit down with Rob Widmer of Widmer Brothers Brewing and chat about their new summer seasonal over a few beers. Is Widmer’s new offering a lip-smacker? We’ll see.
First things first, pronunciations. is it pronounced “Vidmer” or “Widmer”? I’m also curious how you pronounce “Hefeweizen”…
Widmer with a W. We pronounce Hefe it haif-uh-vites-sen or “Haif-uh” for short.
You’ve been brewing your Hefe for almost thirty years (since 1986), is this the first time you’ve done a variant?
When we started in 1984, our very first beer was a German Alt Bier. It’s a little roasty, dry, and dark.. in the 80’s there was light beer and there was dark beer…Most people didn’t want anything to do with dark beer. My brother Kurt was over in Germany and got the yeast from a famous Dusseldorf Alt Brauerei and we were circling the drain with this dark beer, so we decided on a blonde wheat beer. I was in microbiology at the time and had no confidence that we could maintain two yeast strains. We brewed the weizen bier with the wrong yeast strain (Alt Bier) and people loved it. With the Hefe being cloudy, it really caught peoples attention…it blew peoples minds. So, yes, thirty years later, the Hefe Shandy is the first variant we’ve done with the Hefe.
Is the Hefe Shandy the same wort as your Hefe with different hops and lemon juice?
It’s close, but it’s a separate brew with the same basic malt bill. It’s brewed to be a little over 4% with natural lemon flavoring with a new hop varietal called “Lemon Drop” that has a very nice lemon peel/zest character. We also carbonate it a little higher because it’s a summer seasonal, low alcohol and not sweet. We were going for a session-style beer lemonade…a dry and refreshing shandy.
When’s the last time you brewed at home?
Funny you ask! I’m kind of a gearhead and started geeking out on homebrewing, then I read about 1 gallon brew in a bag and it took me back to making beer. My original objective was to create a kit to give employees to go home and brew their own. I try to invite people in the brewery to brew one gallon batches to get the process down. No matter what you job is, I want everyone to brew. All the local sales guys do brew in a bag. Straub, Widmer’s OC Distributor, recently installed a three barrel brewhouse and they want us to come down and brew.
What made you want to make a shandy?
We wanted to try something radically different. Obviously we’ve done a lot of radical things over the years for a big brewery. We get first crack at a lot of the new experimental hops. The Hefe Shandy is replacing my beer…the Citra Blonde Session Ale.
It definitely seems like there’s two beer markets in Orange County. Grocery store beer buyers vs. bottle shop beer geeks. I’m guessing that most of your volume is on the Grocery store side, so a Citra-hopped beer might not do as well as a shandy.
I’m going to miss Citra, but I think the Hefe Shandy is going to do well in the summer months. I think the pendulum has swung back where a lot of people are reaching for refreshing German-style beers like a helles, pils or hefe.
The shandy is exactly as described. If you’re familiar with Widmer’s Hefe, it still has that classic American wheat beer backbone, pouring cloudy with a fluffy white head that hangs out for a while. The carbonation drives some herbal and lemon zest aromas up through the glass rapidly. Being a light, dry beer, I found it to be highly chuggable. The hops are noticeable and add a pleasant bitterness to balance things out. My wife (who adores Widmer’s Hefe) gave Widmer’s Hefe Shandy her stamp of approval and said, “I would probably buy that.” The beer is available throughout summer. After trying other shandy side by side, I noted Widmers as being the most dry, natural tasting and easy to drink version. Pair it with lighter fare such as salad, ceviche, or grilled fish.
Event in San Luis Obispo County Has only barrel aged beer, wine and booze at historic ranch. – By Greg Nagel
With an event like ‘From the Barrel‘ by Firestone Walker, irony sets in quickly as I realize we’re all just a bunch of booze sitting inside wood. At the historic wooden-planked Santa Margarita barn (in San Luis Obisbo County), every beer, spirit and cocktail has spent time in a wooden barrel. The guests? Dressed to the nines in prohibition-era fashion and, well, also surrounded by staves of lumber.
Session beer drinking since noon, my suspender-hooked suit pants and bow tie are providing some gentle, yet pleasant asphyxiation, I feel like this thing could all burn down with one careless flick of a cigarette.
Twinkly lights strewn across the dusty floor guide my way to the first beers of the night. Societe and Russian River are sharing a table like nephew and uncle at a roadside farm stand. Societe’s The Highbinder (American wild ale) next to Russian River’s Beatifiation? As a man of constant sorrow, I take a sip and whistle dixie. It’s hard to see the color in the low lights, but it does appear to have blushed from touching my lips. What a tart! The Highbinder gives me subtle wood; French oak wine barrel I presume. I pucker. It’s wet and unscrupulous. I get to the bottom and go for thy neighbor. Temptation sets in as our eyes meet. Does The Highbinder stand up next to Russian River’s bottled seductions? Absolutely. Beatification nearly blows my wad, so grab a smoke outside to relax.
The walkways are tight as I politely move about the barn. Rock steps tunnel the side entrances and juxtapose the gams propped up by throwback stems. The gentle plucking of a stand-up bass rhythmically blum-blum-blums throughout the night causing a few bleary-eyed people to dance. Outside, a bonfire flickers light across the way, highlighting cloche hats, pearls, fur and sparkled gowns. I flick my smoke safely and head back in.
“There’s no better way to feel like you’re back in the 1920’s than when your phone has zero bars.” – Overheard near the bonfire
The little devil on my right shoulder whispers something about rye whiskey and I tell him, “just one.” Three Highspires and a Templeton Rye later, the angel on the left whispers something about “food.” Thankfully, there’s an abundance. I’m not much of a fan of sliders, so I sure as hell heist four or five ahi-poki chips and some sort of seafood bruschetta near the back window (completely surrounded by cats, by the way).
Wanting desperately to avoid a hangover before a long weekend, bourbon barrel aged beers are being avoided at all costs. Why drink a beer that had sloppy seconds with a bourbon barrel? As I get older, my craving for bourbon instead of bourbon tea-bagged beers continues to grow. It’s all about the blend and this event has the best…but I’m still not biting.
As the night fiddles away, the crowd grows thin. Ladies get loose enough to smoke some robusto-sized cigars. Suspenders are snapped, violently. 10 P.M. comes, and so does my bus to Paso Robles. Where did the night go? Angel’s share, I suppose.
From the Barrel is now in its fifth year. It’s a great event with some heady drinks – only way to conquer it is to divide, sip and dump what you’re not thrilled with. Firestone Walker puts on some seriously great events and this ads to their line up. I’ve long been a fan of niche-type events (hello, firkfest!) but this sets the bar pretty high. I’d guess 95% of the people here are dressed up! It was classy, tasty and unique! I will be back! Thanks Firestone Walker and LA Beer Bloggers!
Disclosure: This was part of the LA Beer Bloggers Trip, FW paid for a bus full of press to attend a weekend of educational experiences. From the Barrel kicked off the weekend.
Total Acidity vs pH by Jeffers Richardson at Firestone Walker
Back on an old episode of Four Brewers, we sampled some Barrelworks beers and noted something we haven’t seen before on a beer label, “Total Acidity.” We cracked jokes at our ignorance, “how much more acidic can it get? Uhhh, like 7.”
— Jim Crooks (@FW_SourJim) September 22, 2014
Over twitter, we got some response from Firestone Walker, but we shrugged it off as Barrelworks seems to be the only people using this format in the beer world. (Here’s the show for reference! )
Recently, Jeffers Richardson, director of brewing operations at Firestone Walker Barrelworks, tied me to a chair at 10am on a Saturday in their cannery dungeon and forced his acids in my mouth, 10cc’s at a time. With a cooler full of Barrelworks beer sitting nearby, I put on my trust underpants and went with the flow.
People often mistake aroma for taste. Acidity is just the measure of acid in a solution (or soil). There’s two ways to measure that, pH and tactile acidity. In terms of tactile-wise, it’s a sourness on the tongue. One reason we use TA instead of pH is pH can be affected by buffers, so you don’t get a true measure of taste of acids. Just think of our bodies, if we eat all acidic foods, we don’t become acidic as we have buffers to break that down. PH is literally the measurment of hydrogen ions. Every time a free hydrogen ion goes into solution, pH lowers. – Jeffers Richardson of Firestone Walker
In front of me is a place mat with four taster glasses filled with clear liquid. “Don’t drink!” yells Jeffers, as I secretly sniff each one. “Taster glass one is lactic acid, taster two is acetic acid and number three is citric acid…we couldn’t get Malic acid so use that fourth for water,” he continued.
Dropping Acid Breakdown
Lactic Acid – This is what gives most sour craft beers their sourness. It is created by lactic-acid creating bacteria such as lactobacillus and pediococcus. At low levels, it’s soft and not really harsh (no burning sensations). I noted aromas of wet sugar and raw baked goods prior to baking. On the sides of the tongue and back of the throat, it is perceived as tart and sour. Plug your nose while swishing it around your mouth to avoid aromas: you can taste the sour sensation. Some mentioned it tasted like Greek yogurt, which is interesting as lactic-acid bacteria is also responsible for creating yogurt. Someone else noted it tasted buttery.
Acetic Acid – More harsh and punchy when found in beer. This acid is caused by acetobacter, which needs oxygen to survive. At any level, it smells like vinegar or pickle juice. It is quite rough on the palate with noticeable burning sensations while swishing it around and swallowing it. Breweries consider acetobacter a spoiling agent. Some Flanders-style beers, such as Duchesse de Borgogne have small amounts of acetic acid to perhaps mimic properties and complexities of wine.
Citric Acid – More of a wine or mead thing, but it has a Sweet-Tart candy character. In homebrew shops, you can typically buy an “Acid Blend” that contains Citric, Mallic and Tartaric acids which can adjust acidity in wines. Not harsh.
Tasting Three Total Acidity (TA) Levels of Lactic Acid
Measuring sourness with three T.A. Levels as reference points
Level 8 TA Lactic Acid: Felt like my tooth enamel was coming off. Rough cheeks, mouth wateringly sour.
Level 12 TA Lactic Acid: Instantly caused the inside of my mouth to feel dead, like rubber. So sour I couldn’t taste it due to its offensive nature.
Next: I was presented with three Barrelworks beers and tried to guess the Total Acidity of each (at gunpoint).
Beer 1: Agrestic Ale (2014): Starts out as DBA (minus the barrel union) and undergoes primary fermentation at Barrelworks in Buellton. Once complete, it undergoes secondary in 87% French oak / 13% Freedom oak with Brettanomyces and two strains of Lactobacillus. My perception was a nice tannic/oaky beer. I plugged my nose to taste the sour and focused on what it did to my cheeks, teeth and gums. I thought it was in the middle of 4-8 and I picked 6. Actual TA? 6.6.
Beer 2: Lil Opal (2014): One thing I love about Barrelworks beers is the level of oak. It’s a definite calling card for their beers I’ve tried thus far. Lil Opal is a truly wild Saison with juicy notes of citrus and tropical fruit like pineapple. Are the flavors and aromas yeast or barrel driven? Regardless, It’s a refreshing beer with a sourness that cleans up your teeth nicely with a little bit of gum tingle. I picked 5. Actual TA? 4.01.
Beer 3: SLOambic (2014): Olallieberry jam and oak all up in your business. I find it hard to say Olallieberry, so I just call it LOL-Berry. The berry itself is blackberry in appearance and grows in Central CA. I’ve long-loved the Framboise style of Belgian beers (raspberries) but this may dethrone it! Tons of jammy berry character with an aggressive sourness that bites at my teeth enamel and roughs up my cheeks. I thought it was a little bit less than the TA 8 sample and I chose 7.8. Actual TA 8.7. LOL-Berry!
After all that acid trippin, I was fed crackers as they untied me and forced me into the Firestone Walker barrel room. After fifteen minutes smelling boozy wood at 50 degrees, I was left to fulfill a life of religious consciousness.
Thanks LA Beer Bloggers and Firestone Walker for this unique opportunity! Disclosure: FW provided food, beer and transportation to the event, but wasn’t required. Hotel and take-away items were all purchased at full price on my own.