A taste of… Bitter American

21st Amendment Brewery 563 2nd St San Francisco, California 94107 (415) 369-0900Preface: This can of Bitter American Session Beer was sent to me on request from the folks at 21st Amendment Brewery. These notes have not been influenced by reading promotional material or any other review of this brew.

I am including this preface to inform the reader of any and all circumstances that might be conceived of a creating a biased review or a conflict of interest regarding the choice of words used in the following review. I could go on and on with semi-legal jargon but I guess you will just have to trust me eh?

The following are my tasting notes:

Appearance: This burnished-copper colored brew has a fine bubble carbonation that builds an almost white rocky head of small and medium sized bubbles, leaving behind a good Belgian lace.

Aroma: The first impression is more along a floral aroma, rather than sweet, with an under-current of sweet grain. The second impression brings more of the green floral aromas. A third nosedive reveals much more of the grain and biscuit aromas.

Flavor: After the first refreshing impression the initial flavors are of a citric, almost metallic, spike that is quickly met by a sweet grain flavor. A second sip reveals the balancing act that both of these flavors reach after the initial impression. The third swig allows the flavor receptors to discover some of the nuances to the citric tang.

Mouth feel: The emphasis on hop flavors allows this (4.4% alcohol by volume) brew to give the impression there is more body here than there actually is… and that is a good thing.

Finish: The final citric notes linger the most. However there is an undercurrent of grain flavor that keeps it from becoming obnoxious.

Comments: As you might have noted from previous postings, I have been on a quest to find a selection of “session beers” that are interesting and flavor and presentation. This is one of those beers.

It has another thing going for it… the packaging. I’m fascinated by the development of canned beer amongst small breweries. There is no doubt that it makes sense on at least three levels (weight, light-proof, recyclable).

The fact that it is relatively low alcohol I also find a major selling point. I understand the desire by consumers in the United States to base their purchasing decisions on quantity. However, it’s indisputable, drinking more than one of the “extreme beers” is more of an effort than enjoyment. On the other hand, a “session beer” is the ideal beer when “going the rounds” on a visit to your favorite watering hole.

I hear tell this is also a most tasty beer on draft…

BREWS NEWS 4 February ‘12

 The folks at AB-Inbev aren’t letting any questions of style stymie them:

Shock Top Hops Up Portfolio with Wheat IPA

ST. LOUIS (Jan. 30, 2011) – … Shock Top Wheat IPA, which hits store shelves Feb. 6... Is a unique hybrid style that brings the refreshment and smoothness of a wheat beer and marries it with the crisp, hoppy bitterness of an India Pale Ale (IPA)… visit www.shocktopbeer.com or www.facebook.com/ShockTop.

The Narragansett Beer Co. is also not intimidated by traditional style sheets…

 
February 1, 2012; Providence, RI – Narragansett announces the seasonal release of its spring craft brew, Narragansett Bock. A silver medal winner at the 2011 World Beer Championships, Bock will be available on draught and in ‘Gansett’s signature 16oz. Tallboy cans.

Narragansett Bock is brewed under the supervision of award-winning Brewmaster Sean Larkin at Trinity Brew House in Providence, RI and Cottrell Brewery in Pawcatuck, CT with light and dark Munich malts, Pilsner malt, Malted Wheat, and hopped with Northern Brewers and Hallertau hops. A traditional Bavarian helles lager beer, Narragansett Bock is deeply flavorful with a rich golden color and full body. Drier, hoppier, and slightly more bitter than a traditional bock, it still has a relatively low hop flavor, making for an extremely approachable craft experience. Narragansett Bock is 6.5% Alcohol by Volume and 32 IBUs.

From the folks at the 21st Amendment…

Hear ye! Hear ye! It’s “Strong Beer” month…

For the eleventh year, 21st Amendment Brewery and the Magnolia Pub and Brewery are serving up a dozen heavy-duty brews over 8% ABV. For a list of beers to be served, and info on how to get your hands on a commemorative glass, check out 21st Amendment's recent blog entry celebrating the best month of the year:  http://21st-amendment.com/company/blog/2012/02/fasten-your-seat-belts-strong-beer-month-here

And they remind us that this is also “CA Beer” Month:

What better time is there than at the start of SF Beer Week to draw your readers' attention to the movement to recognize February as "California Beer Month?"

It will be the official recognition that the craft beer industry in California deserves. According to statistics from the National Beer Wholesalers Association, in 2010 California's beer industry created:

o   Nearly 230,000 jobs
o   More than $10 billion in wages
o   More than $33 billion for our state economy.

21st Amendment Brewery, a driving force in San Francisco's growing craft brewing scene, helped found SF Beer Week and co-founded Strong Beer Month. The brewery's outspoken co-foundes, Nico Freccia and Shaun O'Sullivan, are available to discuss the push to create California Beer Month with you, in hopes it will give us all another reason to raise a glass of our favorite hand crafted creation the entire month!

At the 21st Amendment Brewery, we celebrate the right to brew beer, the freedom to be innovative, and the obligation to have fun. www.21st-Amendment.com
 

If you are in Portsmouth, NH next weekend…

The Portsmouth Brewery will be sponsoring a Red Cross blood drive at Middle Street Baptist Church: 18 Court Street in Portsmouth on Friday, February 10th from 12pm-5pm and we want you to donate!... click on the following    http://bit.ly/zkV28e

In NYC for Mardi Gras?

In a couple of weeks Mardi Gras kicks off weeks of deprivation for those of you who are Roman Catholic… If you are in the NYC area you may consider the following kick-it celebration…

Gumbo Cook-off For Mardi Gras Weekend At Jimmy’s No. 43

“Jimmy’s No. 43 will be celebrating Mardi Gras with two featured events: Hot Sauce for Ohio Farm Relief (February 18th from 1-3 p.m.) and a N’Orleans Style Gumbo Cook-off (February 19th from 1-3 p.m.) to benefit Chefs for the Marcellus.”

“Our featured event of the weekend is the February 19th N’Orleans Style Gumbo Cook-Off event will have chefs both professional and amateur competing for Gumbo bragging rights. Co-host Chefs for the Marcellus (protecting our farms, food and water from fracking) request that ingredients ideally be sourced from the Marcellus Shale region, a geologic formation that covers a large area of the mid-Atlantic region, including much of New York’s southern tier — an area of pristine waters; produce, dairy and livestock farms; and breweries and wineries.”
For more information… jimmysno43.com

NEWSLETTERS…

From the folks at Avery Brewing Co… http://bit.ly/wJY9Li

The folks at Deschutes post the following latest news… http://bit.ly/wqVXS2

The Elysian monthly news… http://bit.ly/yUEStU

BEER WEB NEWS…

New Eastown brew pub is family affair
WZZM
The two brothers and their sister rented out the space to other restaurants in the past, but decided to open their own brew pub in the building. They say it's been a learning experience. "It's going great," says Heather Van Dyke-Titus.

Great American Bites: Food for beer lovers at Amato's
USA TODAY
In 1988, citizen John Hickenlooper fought to change state law and succeeded in opening Colorado's very first brewpub here, the Wynkoop brewery. Denver has been obsessed with beer ever since. Hickenlooper's resulting popularity helped propel him into ...

New Brewery Coming to Bend
KBND
There's a new brewery coming to Bend, Brew Werks. Brew Werks, the Bend company who had a brew pub in the Old Mill, had been selling Bend's Silver Moon Brewing's beer. The owners sold the pub last month so that they could focus on exclusively starting ...

Long-awaited Harmony Brewing Company opens with 'more than a hint of whimsy ...
Michigan Business Review - MLive.com
The brewpub fixtures tend to follow that philosophy as well. The restroom doors were salvaged from the former Iroquois Middle School in Grand Rapids. The hardwood on the stairway wall came from a basketball court at Western Michigan University.

Wine and beer combine in Dogfish Head's Noble Rot
Delmarva Now
After some tests at Dogfish Head brewpub in Rehoboth went well, he decided to bring the project to the Milton Brewery. For Noble Rot, two white wine grapes were selected from 2011 Washington Winery of the Year winner Alexandria Nicole Cellars in ...

Brew Pub Smart Meals are unique
Wisconsin Rapids Tribune
This week's featured restaurant is Blue Heron Brew Pub in Marshfield. Leave the biting wind and dreadful traffic in Chicago and settle into Marshfield's own big city gem -- the Blue Heron BrewPub in downtown Marshfield. The Blue Heron's flavorful Smart ...

Interesting on-line site…
Importer Vanberg & DeWulf have added more on-line assets… http://bit.ly/zKlwMh

Beer Drinking Notes... CLOSED

The thirst for beer, conversation and social company speeds you on your way to your favorite watering hole. Anticipation is a powerful force… and then… you are confronted with the following…

There is no “Why” or “What happens now?” Just the word CLOSED

Yes, there are other shelters from the storms of life but this one was special for a number of reasons.

First of all it has been a familiar local for over twenty years.

Second, it was the place where the beer was always fresh and the customers almost always open to good conversation. The staff was friendly and friends beyond the tipping point. Holidays were celebrated here as well as lazy Saturday afternoons. It wouldn’t take long before given names were discarded for more logical monikers… O.J., The Hat, The Dark Elf, The Leprechaun, The Mayor, Red Susan and some that would rather not be mentioned by name of any sort. All considered each other at least associates, and many, good friends.

The food was a few steps above typical “bar food” and a particular cuisine also made it a destination. This wasn’t a place you dropped in once in a blue moon… this was a second home and now… CLOSED

The rest of this particular story is still to be told but in the end it is a non-lethal but significant reminder of mortality. That is something which I don’t want to be reminded of eh?

A taste of Shiner Wild Hare Pale Ale

Spoetzl Brewery 603 East Brewery Street Shiner, TX 77984 (361) 594-4294Preface: According to the folks at Spoetzl… “Debuting February 3, Shiner Wild Hare Pale Ale will be joining the family of Shiner beers from the Spoetzl Brewery. Shiner Wild Hare is the first ale crafted by the Spode so brewery and is 103 year history.”

This 12 oz. bottle of Shiner Wild Hare Pale Ale was sent to me by the folks at Spoetzl Brewery for inclusion in these tasting notes. There was no date stamped on it.

The following notes are made after a mouth wash with room temperature sparkling water. These notes have not been influenced by reading promotional material or any other review of this brew.

The following are my tasting notes:

Appearance: A bright copper colored brew with enthusiastic effervescence that builds an impressive thick, rocky light-tan head of tiny and small bubbles that leave a good Belgian lace.

Aroma: The first impression is a grainy aroma with a touch of lemon or grapefruit. A second visit introduces a brown sugar hint to the overall aroma. A third nosedive combines the first two impressions without any additional undertones.

Flavor: After the first refreshing sensation the flavors are, a quick taste of brown sugar followed by a dry not quite citric flavor. A second sip reveals more of the citric spike and allowes the taste receptors to incorporate the very light brown sugar flavors with the flavor tang from the trace of citric. The third swig leaves the taste receptors satisfied they have missed nothing.

Mouth feel: This is not a heavyweight beer… rather refreshing.

Finish: All of the flavors mentioned previously sprint at the finish leaving a refreshing impression.

Comments: Yes sir… by golly this is a sure shooting Pale Ale… I’ll let the folks from the brewery tell you what their take is on this beer “… a classic American Pale Ale made with American two-row barley with a blend of Munich and Caramel malts for rich malt flavor and clear amber color. US Golding and Bravo hop varieties are used in the kettle and fermenter for crisp bitterness and assertive fresh hop fruit and floral aroma. More than a pound of hops is used to produce each barrel of Shiner Wild Hare.”

I would be tempted to call this a “bitter” although it doesn’t have the sweeter characteristics of that beer. I will admit to being familiar with other Shiner products and, in context, we will be interesting to see how this particular beer is received. This summer, at Texas barbecues, this should be a welcome addition to the more “yellow” beers typically found at these culinary celebrations.

Whether it is a traditional barbecue, smoked low and slow, or a typical backyard grill-fest, this beer would not be out of place. It is refreshing and yet has enough palate cleansing hop characteristic to refresh any carnivorous challenge.

The Brewery:  Spoetzl Brewery

What others say: BeerAdvocate and RateBeer

Beer v. Wine in the Cheese Arena

Yes, I’ve heard Mr. Sam Calagione and Ms. Marnie Old extol the virtues of their particular beverage of choice… and watched them agree to like both.

Yes, Garrett Oliver has instructed me on how friendly beer and cheese can be.

Yes, the flavors that happen when a taste of fresh creamy goat cheese meets a swig of Pretty Things Porter are ethereal.

Yes, I am going to the Stinky Cheese Festival presented by the Tour De France restaurant group.

On 14 February, Beer Drinking Notes… I’ll tell you all about it…

More information: michelle=mlgpublicrelations.com@mail124.us2.mcsv.net

What the others are saying…

http://beersomm.com/?p=917

http://rewards.thrillist.com/deal/5797/stinky-cheese-festival/ny