Monday, October 29, 2012
DURANGO, CO – Spruce Goose Ale has once again returned as a holiday seasonal beer at Steamworks Brewing Co. Literally brewed with fresh spruce tips harvested in the San Juan Mountains, the beer has become a winter favorite for craft beer aficionados.
A modern-day version of the spruce beer once brewed and rationed to Colonial Troops by General George Washington during the Revolutionary War, Steamworks’ Spruce Goose is a darker beer that offers complex earthy flavors.
Sporting an ABV of 9 percent, the Spruce Goose received a bronze medal in the 2009 Australian International Beer Competition, and will be poured at Sorrel Sky Gallery (828 Main Ave.) on Friday, Nov. 9, 2012, during a special celebration of the arrival of the Capitol Christmas Tree as it passes through Durango on its way to Washington D.C. The theme for the tree’s journey is “Celebrating Our Great Outdoors.”
According to The Beer Enthusiast at Draft magazine, who rated the beer a 93, the Spruce Goose Ale “…is a wonderful introduction to the spice… when you try Spruce Goose, don’t be surprised if it doesn’t seem much like beer. Your nose will be greeted by wafts of malt, followed closely by the unmistakable aroma of new growth spruce tips… an enjoyable toffeelike malt flavor lingers on the tongue, finishing this beer off nicely.”
Steamworks Co-Founder Kris Oyler credits Steamworks Brew Master and Certified Cicerone® Ken Martin with utilizing the young spruce tips and perfecting the time-honored recipe for contemporary palettes.
“We have found that, much like wine, the ‘terroir’ where we harvest the spruce tips and the current climate conditions matter in the beer, making the Spruce Goose varietal,” said Martin. “A dry spring this year led to smaller, more delicate tips, making the beer more delicate and accentuating the dark caramel flavors from the premium malts.”
The limited release Spruce Goose Ale is available only at Steamworks Brewing Co. in 750 ml. bottles, as well as on-tap.
Steamworks Brewing Co., open 11 a.m. to closing seven days a week, is located at 801 E. Second. Ave., Durango (970.259.9200). For further information, visit www.steamworksbrewing.com.
Learn more about the Capitol Christmas Tree and its journey from Meeker, Colo. to the lawn of the United States Capitol at www.chooseoutdoors.org or www.durango.org.
Thursday, October 18, 2012
Detroit Detroit Beer Week™ (DBW) promotes Detroit’s thriving craft beer culture by sponsoring events throughout an eleven-day period with the goals of attracting beer tourism, fostering knowledge of our regional brewing heritage, and serving as a showcase for Detroit’s breweries, restaurants, pubs, and other businesses with ties to the craft beer community.
DBW is produced by Liquid Table, a local organization whose mission is to promote awareness and increase the visibility of fresh, hand-crafted beer, wine, cider, mead and spirits through education and participation in community events, production of public and private events, and consulting services to the beverage alcohol industry.
DBW 2010, hosted over ten days, spotlighted over 40 events at more than 25 venues throughout the city of Detroit. Participating bars, restaurants, retail establishments, hotels, and sponsors all benefited from DBW with a reported growth in sales and a groundswell of demand for craft beer. This year’s expanded effort plans to include 200+ events at an estimated 100+ venues throughout Detroit, as well as the immediate suburbs, in an effort to encourage more participation from residents who rarely venture beyond 8 Mile Road.
Detroit Beer Week™ 2012 will kick off on October 18, 2012 and run for a full 11 days.
Tuesday, October 16, 2012
BOSTON, MA — Samuel Adams is proud to announce that the annual quest for exceptional homebrews has yet again returned a wide spectrum of flavorful beers that continue to impress. Connecticut resident Zack Adams’ Magnificent Seven and California resident James Schirmer’s Beerflower Wheat triumphed over nearly 1,000 competing homebrews to become the 2012 Samuel Adams LongShot American Homebrew Contest winners. In addition to James’ and Zack’s winning brews, Samuel Adams also honors Employee Homebrew Winner Dave Anderson’s Strawberry Lager. All three winning brews will be bottled and available nationally in the 2013 Samuel Adams LongShot Variety Six-Pack.
Each year, founder and brewer Jim Koch and the other brewers at Samuel Adams recognize the most talented homebrewers for their world class brews through the Samuel Adams LongShot American Homebrew Contest. When Samuel Adams began the contest more than 15 years ago, it was Jim’s dream that it would be a springboard for aspiring brewers, bringing attention to the quality of homebrewing, and perhaps launch a career or two. To date, Bob Gordash, winner of the 1996 LongShot Homebrew Contest, and Don Oliver, winner of the 2006 Samuel Adams Longshot American Homebrew Contest, have gone on to become professional brewers, turning their homebrewing hobby into a career. Through the contest, Jim encourages homebrewers across the United States to follow their dreams and test the boundaries of beer, just like he did when he brewed the first batch of Samuel Adams Boston Lager ® in his kitchen in 1984.
Jim toasts to the winning brews:
“America’s passion for homebrewing and craft beer is at an all time high, making this year’s competition more competitive than ever,” said Jim Koch. “This year, even the President of The United States is homebrewing at the White House. As a homebrewer for more than 25 years, I know it’s a great hobby – but it can also be a launching pad into a career or a start-up a business. I’m proud to help these winners achieve the ultimate homebrew dream by making their beer available to drinkers across the country. Zack’s Magnificent Seven, James’ Beerflower Wheat and Dave’s Strawberry Lager are exceptional brews that Samuel Adams is proud to be brewing with these homebrewers.”
Passionate Samuel Adams employee homebrewers get in on the fun:
For more than 15 years, Samuel Adams employees have shown their love of brewing by competing in their own annual employee homebrew competition. The internal contest challenges Samuel Adams employees to channel their passion and knowledge for craft beer by experimenting in their own kitchens. Once all the employee homebrews are submitted, Jim and the other brewers spend a day tasting the entries and select three finalists. Those three employee homebrewers attend the Great American Beer Festival (GABF) where attendees vote for their favorite brew. This year, GABF attendees chose Dave Anderson’s Strawberry Lager as their favorite.
A panel of industry judges including Tony Forder from Ale Street News, Win Bassett of All About Beer, Bob Townsend of Atlanta Journal-Constitution and beer writers John Holl, Jay Brooks, and Marty Nachel joined Jim Koch in selecting the consumer winners. Together, they selected the winning brews based on the American Homebrewers Association Beer Judge Certificate Program guidelines. Each beer was carefully evaluated on the aroma, appearance, flavor and mouthfeel according to the style category under which it was submitted.
How to get your hands on the beers:
The 2013 Samuel Adams LongShot American Homebrew Contest Variety Six-Pack will be available nationwide in select retail stores beginning February 2013 for a suggested retail price of $9.99. The variety pack will include two bottles each of Zack’s Magnificent Seven, James’ Beerflower Wheat and Dave’s Strawberry Lager.
About the winners:
James Schirmer’s Beerflower Wheat is an ideal balance of smooth, sweet malt flavors with an exotic kick of citrus and herbal notes. Brewed with hot summer weather and fun gatherings in mind, this American wheat beer pours a dark amber color, and imparts a light floral and sweet aroma with the delicate flavors of hibiscus. Beerflower Wheat is a medium bodied brew that finishes crisp and refreshing on the palate.
Zack Adams’ Magnificent Seven is a showcase of seven American hop varieties that impart a big piney and lingering resinous flavor. A true Imperial American IPA, this brew pours a rich bronze color. The slightly sweet malt character is pleasantly balanced by a pronounced hop bitterness with grapefruit, pine and earthy notes from the American hops. This medium-bodied IPA also delivers caramel, citrus, lemon and piney aromas.
Dave Anderson’s Strawberry Lager is a bright and fresh wheat beer, with a strong strawberry character balanced with toffee and citrus notes – the brewer’s vision of the perfect summertime beer to enjoy after a round of golf on a hot day. Brewed with fresh strawberries, this beer pours a bright golden color and imparts a malty sweetness with hints of lemon and earthiness. Strawberry Lager finishes with a wonderful intensive strawberry flavor without being overwhelming and leaves a lingering creamy sweetness on the palate. Dave has worked as a member of the Samuel Adams Packaging Operations team since 2007.
Try your hand in the 2013 American Homebrew Contest:
Aspiring homebrewers have another shot at achieving their dream by entering the 2013 Samuel Adams LongShot American Homebrew Contest. Interested beer drinkers can check online at www.SamuelAdams.com in March for contest rules, regulations and information on purchasing a homebrewing kit. In addition, they can download Jim Koch’s video, “The Art of Homebrewing” offering his personal tips on making a successful homebrew. Entries will be accepted in the Spring of next year and the winners will be announced at the 2013 Great American Beer Festival.
To watch the Art of Homebrewing Video visit: www.samueladams.com/Longshot2012
For Samuel Adams recipes and pairing suggestions visit www.samueladams.com
For additional information and to locate a retailer visit www.samueladams.com
ABOUT THE BOSTON BEER COMPANY:
The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen. Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America. That beer was aptly named Samuel Adams Boston Lager®, in recognition of one of our nation’s great founding fathers, a man of independent mind and spirit. Little did Jim know at the time, Samuel Adams Boston Lager soon became a catalyst of the American craft beer revolution.
Today, The Boston Beer Company brews more than 50 styles of beer. It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients. Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening. The Company has also pioneered another revolution, the ‘extreme beer’ movement, where it seeks to challenge drinker’s perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and in the past five years has won more awards in international beer competitions than any other brewery in the world. As an independent company, brewing quality beer remains its single focus. Although Samuel Adams beer is America’s largest-selling craft beer, it accounts for only one percent of the U.S. beer market. The Boston Beer Company will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit www.samueladams.com.
Original article written by Win Bassett and can be found at http://allaboutbeer.com/daily-pint/whats-brewing/2012/10/samuel-adams-announces-winners-of-the-2012-samuel-adams-longshot-american-homebrew-contest/
Thursday, October 11, 2012
The Great Lakes Brewing Company has got to be one of the gems that the Great Lakes area has to offer. We may have Dogfish Head claiming dominion over the East Coast, but the Great Lakes region belongs to Breweries like Goose Island and the Great Lakes Brewing Company.
Highly hopped imperial red ale rich with flavor, yet remarkably balanced.
Availability: 2012: September - October (4 packs and draft)
Brewhouse: The Brewhouse is a two-story facility that features full glass walls to give visitors a view of the stainless steel brewing vessels responsible for the four stages of the brewing process: mashing, lautering, boiling and whirlpooling.
Tank Farm: The Tank Farm warehouses the 300 barrel stainless steel fermentation tanks where beers undergo fermentation, aging and filtration before reaching the bottling line.
Bottling & Packaging Line: The Bottling & Packaging Line is where fresh beer is bottled in brown bottles and packaged in high walled carriers to protect the beer from damaging light. In addition, each bottle is labeled with a consumer friendly freshness date and packaged in eco-friendly carriers and cartons, as well as kegged in half barrels and 1/6 barrels.
Beer Cooler: The Beer Cooler refrigerates the beer immediately after bottling to prevent oxidation from prolonged warm storage. Freshness dates are regularly checked to ensure proper rotation and freshness.
Quality Assurance Labs: We maintain two onsite laboratories for quality assurance - one for physical and chemical tests and one for microbiological work. These labs are capable of performing a broad range of tests and data analyses to help guarantee the quality of the beer being delivered to customers.
|The Great Lakes Brewing Company|
In this laboratory, all of the physical and chemical analyses of raw materials and beer in process are performed. These tests include but are not limited to: beer color, beer bitterness, alcohol content, haze stability, hop aromatic oils and malt modification. Data from the lab is used to adjust the process to guarantee a consistent, high quality beer.
The production of beer is a microbiological process. Microscopic single-celled organisms (yeast) metabolize sugar and produce ethanol (alcohol), carbon dioxide and other chemicals recognized as "beer" flavor. In this lab, the technicians monitor the fermentation process and combine this data with physical and chemical tests to ensure proper flavor is achieved in the beers. Lab technicians also check for the presence of other organisms such as bacteria (non-harmful to humans) that may cause the beer to develop a sour or "off" flavor.
Brewery Office Hours
Monday - Friday: 8:00 AM - 4:00 PM
Brewery Contact Information
Great Lakes Brewing Company
1947 West 28th Street
Cleveland, Ohio 44113
A Discerning Difference
Recognized as one of the finest regional craft breweries in the country, we continue to make a name for ourselves by ensuring that an uncompromising pursuit of superior taste differentiates our products from the rest of the market. To make sure that products are stored correctly on retailer shelves, we maintain a team of area managers and field sales representatives who regularly monitor product storage and freshness in the field. "Imports run the risk of growing stale by the time they reach the United States, and preservative-laden, highly pasteurized beers tend to offer less than full-bodied taste," Patrick Conway notes. "Our fresh product positions us as a very strong player among discerning craft brew consumers."
Exceptional Measures Ensure Top-of-Line Quality
We continuously look for opportunities to provide customers with the highest quality, freshest beer possible. Every aspect of the process from raw materials to packaging undergoes stringent quality checks and must be approved by both quality and production teams before use.
As usual, The Great Lakes Brewing Company continues to impress me. Their Beer is like candy, only rivaled by companies like the Anchor Steam Brewing Company. We’re talking about some really well made brew here. The pour was clean and dark. The Head was full of some serious strength. It almost appeared to seal in some of the flavor…literally. I don’t think I’ve ever seen such a thick, tight head on Ale before. As for the flavor…we’re talking absolute joy. The Hops was fantastic, and you could definitely taste an almost roasted, toasted flavor. Nice.
8/10 – Roasted and Toasted
Wednesday, October 10, 2012
PORTLAND, OR - BridgePort Brewing Company, Oregon’s oldest craft brewery, is set to premiere its newest beer, Enchanted, at this year’s Great American Beer Festival in Denver, Colo. The new, very limited brew is an aged version of the brewery’s ever-popular Stumptown Tart from 2010. Enchanted is a Belgian Style Framboise infused with 2,000 pounds of Oregon red raspberries and then aged for two years in oak barrels.
“This is a special one for our team,” commented brewmaster, Jeff Edgerton. “The 2010 Stumptown Tart was a favorite not only amongst our loyal BridgePort fans – but also amongst our brewers. The only way to up the ante on that beer was to let it age in oak barrels for two years. The result is something surprising and pretty unforgetable.”
Enchanted has been described by the limited few who have tried it as presenting with an obvious berry wine taste and then finishing with the mellow flavor of oak and some extra-sparkling carbonation. This reserve beer will be available in limited quanity in Oregon only.
BridgePort’s Stumptown Tart Stats:
Pacific Northwest pale malted barley, Pacific Northwest malted wheat, German hops, 2,000 pounds of Oregon Red Raspberries, Belgian yeast. 50% Belgian Tripel aged in wine barrels one year blended with Belgian Tripel and Raspberries.
A Belgian Framboise style Ale infused with Oregon Red Raspberries and aged in oak barrels for two years. A strong, fruit driven Framboise with hints of raspberry, oak and spicy Belgian yeast flavors with a light, refreshing finish.
About BridgePort Brewing Company
Oregon’s oldest craft brewery continues to evolve from a microbrewery to a regional leader in the craft brewing market, while remaining faithful to its commitment to producing high-quality, innovative craft ales. The BridgePort family of ales includes IPA, Hop Czar, Kingpin, Witch Hunt and a list of seasonal releases. BridgePort Brewery is located at 1313 N.W. Marshall St. For more information, call 503-241-7179 or visit www.bridgeportbrew.com.
Saturday, October 6, 2012
That takes balls: Popularity of an April fool’s spoof leads to sale of a new beer… made with bulls' testicles
What started as an April fool’s joke by an American brewery has resulted in the production of a rather unique new type of beer, made using bulls' testicles.
The Wynkoop Brewing Company in Denver produced a spoof video touting the daring ingredient in a fake product called Rocky Mountain Oyster Stout last April as a publicity stunt for April fool’s day.
‘When we sent out the press release and the video link last April, we heard from brewers and beer writers who thought the beer was for real and loved the idea. They wanted samples. So did many patrons who came to the pub to try the beer. So we’ve turned our joke into a reality.’
The first eight barrels were made for the Great American Beer Festival, held in Denver later this month, and contains a massive 11kg of bull testicles, all lovingly sliced and roasted by Wynkoop sous chef Andrew Langlo.
The April fool’s video features head brewer Andy Brown praising the Wynkoop’s tradition of ‘trailblazing’ in the field and sourcing new ingredients, especially those with a ‘strong regional flavor.’
A brewer then explains: ‘Fried bull testicles or Rocky Mountain Oysters are a Colorado favorite.
‘This makes them the perfect ingredient to showcase in a new style of beer we’ve created, which really pays tribute to one of Colorado’s unique culinary jewels.’
Check out this Video
A voice over lists the ingredients as organic Colorado Malts, hops, Rocky Mountain water, and bull testicles from free range Colorado cattle.
‘We’re adding the Rocky Mountain Oysters whole into the kettle to give the full flavour and nuances into the beer
‘When making this style of beer it’s important to use the freshest ingredients possible, and these testicles… they’re very fresh.’
The result of our efforts is a luscious creamy stout that delivers loads of flavor, everything from roasted barley and coffee, to chocolate...and nuts’
Original article can be found at http://www.dailymail.co.uk/news/article-2213303/That-takes-balls-Popularity-April-fool-s-spoof-leads-sale-new-beer-bulls-testicles.html
Friday, October 5, 2012
Those of you, who know me, know that I’m originally from Montreal, Quebec, Canada. Montreal is home to Comedy Festivals, Jazz Festivals and the best hockey team on the Planet…The Montreal Canadiens. The Canadiens are winners of 24 Stanley Cups and a member of one of the most heated rivalries in the NHL…the one between my beloved Habs and the Boston Bruins. The first game that I ever saw was against the Bruins, and since then, I’ve learned to hate the Bruins with a passion rivaled only by my intense distaste for the Toronto Maple Laughs. Boston is our nemesis…bottom line. When it comes to beer though, I can be a little bit more objective, and breweries like Samuel Adams are proof that perhaps there is something good that comes from Boston. Today, I’m checking out their Double Bock with its heavy ABV and a promise of flavor that will knock you back a notch or two. Here’s what the web had to say:
Intense and warming, a meal in a bottle.
One cannot help but appreciate Samuel Adams® Double Bock's huge malt character. We use an enormous amount of malt, half a pound per bottle, to brew this intensely rich lager. Its deep brown-ruby color is all made in the kettle, no black malt is used, resulting in a rich sweetness that is free of the rough taste of burnt malt. All that remains is the velvet smooth flavor and mouth feel of the two-row malt. Samuel Adams Double Bock's intense malt character is balanced with a subtle piney, citrus hop note from the Noble hops.
|The Greatest Hockey Rivalry Anywhere|
The mythology surrounding bocks and double bocks is almost as rich and intriguing as the brews themselves. Brewed since the 13th century, these malty lagers are still some of the biggest and most sophisticated beers around.
The bock style originated in the northern city of Einbeck and is known for its rich sweet malt taste, low hop bitterness and higher alcohol. Doppelbocks (or double bock) originated in Bavaria as an extra strong bock brewed by the monks of St. Francis of Paula. Traditionally monks brewed strong, high gravity bock beers full of nutrients, to provide sustenance during fasting. These beers thus became closely associated with the holidays from Christmas, to Lent and Easter.
Bock is the German word for "billy goat" and pictures of goats grace the labels of almost all bocks and double bocks. The connection between the term and the beer is much debated with stories ranging from a link to the Zodiac calendar to the beer being like a kick of a goat.
Samuel Adams Double Bock as with all of the beer in the Samuel Adams Imperial Series, is brewed using only the first wort (wort that has not been sparged in the lauter tun) to obtain a liquid that is very high in gravity. This high gravity allows for a fuller body and higher alcohol content in the final beer. We age this beer for over 4 weeks to allow all of those intense flavors to develop and mature.
Two-row Harrington, Metcalfe, and Copeland pale malts, and Caramel 60 are used to obtain that gorgeous mahogany color and intense flavor. The malt character is balanced with a subtle piney, citrus hop note from the Tettnang Tettnanger and Hallertau Mittelfrueh Noble hops.
Flavor: Strong malt and caramel character; very smooth, full bodied, low to medium bitterness
Color: Deep mahogany, 40 SRM
Original Gravity: 23.0° Plato
Alcohol by Vol / Wt: 9.5%ABV - 7.3%ABW
Calories/12 oz.: 323
Malt Varieties: Samuel Adams two-row pale malt blend and Caramel 60
Hop Varieties: Tettnang Tettnanger and Hallertau Mittelfrueh Noble hops
Yeast Strain: Samuel Adams lager yeast
Availability: Year round
First Brewed: 1988
|The Boston Beer Company|
For the first 35 years of his life, Jim Koch's family history and his future career lay in the attic of his parent's house. Jim's father Charles Koch, a fifth generation brewer, had left the business but kept the old family beer archives upstairs in an old trunk. The recipes hadn't been used since the Louis Koch brewery closed during Prohibition and when American tastes went away from full flavored beers.
Jim left for college believing that for the first time in 150 years the eldest Koch son would turn his back on beer. After college and graduate school Jim began a promising career in management consulting. Even though he followed that path for several years, he always kept an eye on the beer business. In 1984 his instincts told him it was time to make his move; people were starting to crave something different in their beer.
In 1984, the American landscape was vastly different from what it is today. The only options for domestic beer were pale lagers from the mass market brewers. To find a flavorful, "better beer", there were only a handful of imports like Heineken and Beck's that were thought of as the only option for quality beer. American craft beers were virtually non-existent, or still in the basements and kitchens of a few spirited brewers. There were virtually no widely distributed micro brewed beers.
While Charles thought his son's plan was crazy, he picked out his favorite family recipe, one that Jim's great-great grandfather, Louis Koch, had made at his brewery in St. Louis, Missouri in the 1870s. The following spring, Jim Koch filled his old consulting briefcase with bottles from his sample brew and started going door to door asking Boston bars and restaurants to serve the beer that he had named Samuel Adams Boston Lager®.
He chose that name because Samuel Adams was a Boston firebrand, a revolutionary thinker who fought for independence. Most importantly, Samuel Adams, was also a brewer who had inherited a brewing tradition from his father.
In April 1985, when Samuel Adams Boston Lager made its debut in about 25 bars and restaurants in Boston, the company had no office, no computers, and no distributors.
Jim Koch and his partner, Rhonda Kallman, were the only employees. They spent most of their time going bar to bar just trying to sample people on this different kind of beer. The beer caught on faster than anyone expected. By the end of the year sales of Samuel Adams beer had reached 500 barrels, and distribution had expanded from Massachusetts to Connecticut, and a place where great beer is revered, Germany.
It was beginning to look as if Jim's instincts were right. If you offered people a better beer, they'd be thirsty for it.
While it didn't have the trappings of a company that was about to change the industry, Samuel Adams had two key things in its favor: a full flavored, quality beer, and an incredible passion for that beer.
Drinkers quickly learned about Samuel Adams and shared that passion. Sales were brisk, by 1988, we were able to build a small brewery in Boston, sold 36,000 barrels, and were able to make the beer available on both coasts.
The expansion wasn't just geographic, however. We also began introducing new beer styles – like Boston Ale, Cream Stout, and Double Bock, as well as a line of seasonal beers.
The success and rapid growth of Samuel Adams soon became a catalyst to other small brewers, and the microbrew revolution began to take hold. By 1995, there were hundreds of small, local, and regional breweries sprouting up all over the country. It was a great time to be a beer lover in America.
Never satisfied just to make our own version of existing beer styles, in the early '90s we began our exploring the limits of the known beer universe. We began with Samuel Adams Triple Bock® to experiment with barrel aging beer and extended that new found knowledge to create Millenium. We pushed our ideas further and work with aging, materials, and vintage blends to create Samuel Adams Utopias®, the strongest beer in the world. We continue to experiment and push the expectations of beer to create new complex and flavorful tastes.
Today we're a team of about 750 people with our breweries are in Boston, Cincinnati, and Pennsylvania. Our family of beers includes over 30 different beer styles that's ever changing. Samuel Adams beers are now available in all 50 states and more than 20 foreign countries. We're proud that our beers are recognized for awards all over the world, including in the style's country of origin. Over the years our beers have won more awards around the globe, more than any brand in history.
But what we're most proud of, and passionate about, is still the beer itself. From the first days in Jim's kitchen through today, the mission at Samuel Adams hasn't wavered or compromised, we're still focused on making the best beer possible and we can't wait for what's to come.
For us, our protectionism and obsession over the quality of our beer begins long before it reaches you. It starts with the ingredients and follows all the way through to how the beer arrives in your glass. We work with the growers to track the progress of the hops and determine the exact right time to harvest, we hand select the best of the year's crops, and then ship them when the temperatures on the Atlantic are at their coldest to keep the hops fresh.
Once we begin the lengthy process of brewing the quality checks continue. We do hundreds of measures throughout the over five week process to make sure the beer is exactly the way it should be.
It's a Tough Job
There are some perks to being a brewer. Each morning the brewers gather for a taste panel to evaluate the beers at each stage of the process to make sure they are on track. As each batch progresses, they also need to pass one more hurdle before leaving the brewery, Jim Koch. Jim tastes a sample of every batch we brew to make sure it meets his standards.
Unlike wine, beer has a shelf life. Beer with natural products and no preservatives, like Samuel Adams beer, begins to change over time. As it oxidizes, the flavors begin to mellow and the hops become more subdued. There are some beers that are meant to age but for the most part the time limit on our beers is about four to five months from when it was brewed. To make sure your beer is as close to what the brewers intended as possible, we helped pioneer easy to read freshness dating.
Some breweries use a "born on date" which shows when the beer was bottled. Knowing when the beer was bottled is like knowing when a cow was milked—it doesn't really help tell you when it's at its best. Instead, our dating marks the month to enjoy the beer until.
Once the beer leaves our brewery we still keep a watchful eye on it. We go into bars and perform thousands of draft quality checks every year to make sure the beer passes our standards. We check the draft lines for cleanliness, the temperature, glassware, and the conditions where the kegs are stored. Each of these elements can adversely affect the taste of the beer. We want to make sure that each pint of Samuel Adams beer is as good as the last.
Wow…this beer has bite. Sometimes you get one of these high ABV brews, and the flavor is just too much to sit around and enjoy, but in the Double Bock, you get a truly drinkable brew. Last night, I got home from playing hockey around 11:30 PM, and chose to crack open one of these beauties. The taste was fantastic, and truly easy to take down. The pour was clean, with just the right amount of aroma escaping. It was a robust aroma that held the promise of a taste bud tingling brew. Right off the bat, you can taste the high ABV. The presence of the malt dominates the brew, and you can definitely taste that a lot of time was put into this beer. Some of these can be too much, but Sam Adams gets it right.
8.5/10 - Great
I love seasonal offerings. It’s the cycle of things that keeps me coming back. Whether it’s summer ale, nice warm winter ale, or the fall specialties…like pumpkin ale. They all keep us looking forward to the changing of the seasons. In pumpkin ales, you get a truly earthy feel, with which you can pretty much taste an organic flavoring that is rarely present in your average ales. There is just something earthy about really good pumpkin ales. The problem is though…it is rarely achieved. I’ve found that what you wind up with most of the time is a hastily put together attempt at a quality pumpkin brew. Today, we’re checking out what The Brooklyn Brewery has to offer in pumpkin brews. The Brooklyn Brewery is well known for beautifully made beer…let’s see if they can pull it off and make Jack the Pumpkin King proud. Here’s what the web had to say:
Early American colonialists, seeking natural ingredients for brewing ales, turned to pumpkins, which were plentiful, flavorful and nutritious. Blended with barley malt, pumpkins became a commonly used beer ingredient. Post Road Pumpkin Ale brings back this tasty tradition. Hundreds of pounds of pumpkins are blended into the mash of each batch, creating a beer with an orange amber color, warm pumpkin aroma, biscuity malt center, and crisp finish.
|Jack The Pumpkin King|
Style: Genuine Pumpkin Ale
Malts: American Two-row malt, British Crystal Malt, Belgian Biscuit and Aromatic Malts
Additions: Dickinson pumpkins, and nutmeg; Contains wheat
Hops: Willamette and American Fuggle
Alcohol by Volume: 5.0%
Original Gravity: 13.5° Plato
Food Pairings: The perfect beer for holiday dining, roasted ham and turkey, root vegetables, macaroni and cheese, Thanksgiving dinner.
Format: 15.5 gal kegs; 5.2 gal kegs; 24/12oz bottles
Brooklyn Brewery makes beer. Good beer. Not only does it taste good and make your meal better but we like to think that since its founding in 1988, Brooklyn Brewery has brewed flavorful beers that enrich the life, tradition and culture of the communities it serves. Its award-winning roster of year-round, seasonal and specialty beers have gained the Brewery notoriety as one of the top craft beer producers in the world. While striving to brew the best beer possible (and make time for our growing families), The Brewery promotes the proliferation of good beer and good food whenever it can. Brooklyn beers are currently distributed in 25 states and 20 countries. Throughout 2011 The Brewery underwent an expansion that will double overall capacity in 2012 and quintuple by 2013. Brooklyn Brewery probably exports more beer than any other American craft brewery.
|The Brooklyn Brewery|
The leaders of Brooklyn Brewery have also led the industry in publishing. Brewmaster Garrett Oliver, widely acknowledged as the world’s foremost scholar on beer, wrote The Brewmaster’s Table: Discovering The Pleasures of Real Beer with Real Food in 2003. The book was firmly established as the first and final word on beer and food pairings in addition to being an entertaining guide to the world’s best beers and breweries. In 2005, Co-Founders Steve Hindy and Tom Potter wrote Beer School. Beer School’s real world stories about starting a brewery from scratch continues to inspire entrepreneurs today. The Brewmaster's Table is reportedly selling for about a dollar more than Beer School on amazon.com and that does not bother Steve. More recently, in 2011, Garrett acted as the editor-in-chief of the comprehensive Oxford Companion To Beer. Essentially a beer encyclopedia, the book documents everything from malt disease to beer clubs to the ancient process of bottle re-fermentation.
In addition to facilitating community meetings at its Tasting Room, brewery employees serve on not-for-profit boards, including the Prospect Park Alliance, the Open Space Alliance, Transportation Alternatives and the Brooklyn Historical Society. Each year the company supports many charitable and arts organizations including BAM, Brooklyn Museum and MoMA, and partners with food purveyors across the country to produce beer dinners and tasting events.
The Brewery is open to the public Monday-Thursday from 5-7pm for reservation-only Small Batch tours, Friday evening for Happy Hour, and Saturdays and Sundays for Tours and Tastings. For more mind-blowing Brooklyn Brewery fodder go to facebook.com/thebrooklynbrewery, follow @BrooklynBrewery on Twitter, and treat your eyes to some videos.
Of all the breweries that have impressed me on the East Coast, the Brooklyn Brewery stands alone. They’re not necessarily artsy, or avant-garde. But what they do is make outstanding beer. It’s crisp, clean, beautifully flavored, and full-bodied. All of these attributes describe Post Road. It is a wonderfully put together brew. The pour was fantastic, producing a vibrant, flavorful head. As for the flavor, you do indeed taste just the right hint of pumpkin, but not in an overpowering way. It is truly the best pumpkin ale that I have ever had the pleasure of tasting.
8.5/10 - Great