High Hops

A Thirsty Ambassador

2011-10-20T15:35:00.000-07:00

It's really strange writing essays for competitions. One, word limits are indeed limiting of expression. I am a general believer in "less is more" however, in this case I could have written a book on my beliefs, values, Newfoundland, my education in music and it's very close connection to why I am a brewer and musician by profession and still do both for personal enjoyment.

This essay was written as an application to attend and represent the Canadian Food and Wine Institute for a conference for the Food and Beverage Department at the Fairmont Jasper Park Lodge in Jasper, Alberta.

Note: in the essay I sneak in the word "Beer" into the Canadian Food and Wine Institute. I'm a brewer... just sayin'...

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As a student of the Canadian Food, Beer and Wine Institute I am a part of a growing community of people dedicated and passionate about their craft, its art, its science and education. When incorporating passion into this industry there is a noticeable upward trend in the learning curve, a trend that does not seem to end. The creative bodies involved are bringing so much to the table in the way of discovery and innovation, while remaining true to the science and history. This process has elevated this Institute to the standards and integrity which it now holds. Others are inspired to enter such a flavourful environment and a growing craft. As a true believer that fermented beverages have been a strong building block of civilizations, I have chosen this career path in brewing sciences that I believe will craft a life of flavour, discovery, well being and good cheer. As a passionate student of my craft, I see myself as a great student representative and ambassador for the Canadian Food, Beer and Wine Institute.

As a true Newfoundlander I grew up with food, drink (when I was of legal age, of course), music, art and good cheer. It was a very colourful cultural environment to grow up in and there was so much to discover. Our food may be heavy with salt fish and root vegetables, yet in contrast the Island of Newfoundland also produces some of the most beautiful berries bursting with flavour such as my beloved bakeapples or cloudberries, as many may know.

I view my values in my craft much like I view Newfoundland's culture. There is a strong backbone, meat and potatoes, as the staple diet of education. There has to be a strong work ethic and understanding of the basics. These are the basics, the rhythms, the songs and dance at the kitchen parties all passed to me through family and friends. This also instills the values of the importance of family, friends and team work. I link this to ingredients in the mash-tun and kettle. Brewers need the malt, hops, water, and yeast to ferment the product but as a craft it will require an education for the current students, and an education that can later be passed on to another generation.

When the basics are obtained, the colours and flavours can then be added to spice up life a little. Using the example of the colourful berries in the spring and summer: they become the art and the personality that is brought to the party. As a culture we welcome the new, the spring, the flavours and art inspired by these elements. This is the play, the improvisation, the innovations, and the good cheer that blend into the kitchen. My kitchen happens to be a brewhouse and I welcome various colours, flavours, spices, and character and culture that is introduced into a beer. The creative will thrive and build upon the basics.

The last ingredient to make brewing a craft is furthering education. The Canadian Food, Beer and Wine Institute is where we learn the science, the chemistry, biology, mechanics, math, history and ability to analyze the fruits of our labours. A craft is a never ending learning experience that will forever be expressed in different ways from the colourful crafters and consumers involved.

I am also a musician that seeded from just being creative with friends. It inspired me to attend Memorial University of Newfoundland and graduate with a Bachelor of Music (Classical - Percussion/Performance). As an educated musician I also gained an appreciation for educating as well. It is difficult to surpass the feelings of being inspired by a mentor, professor, instructor or friend, then turning around and inspiring and teaching someone else.

I do indeed see myself as a great student representative and ambassador for the Canadian Food and Wine Institute because of my education, experience, dedication, passion and good cheer. I am truly dedicated and passionate about this industry. I feel that this sort of event could inspire and educate me. Also, I believe I have a lot to offer as a student of this institute.

By: Andrew Bartle

Cigar City: Jai Alai - White Oak India Pale Ale

2011-08-10T19:57:00.001-07:00

Cigar City are based out of Tampa Bay, Florida. The good ol' U.S. of A! I've had the opportunity to sample their beers over the past few years and I have to say that they are not just hype. If you don't know about this brewery, go hunt them down. I've lucked into having retired snow-bird parents who head down to Florida to miss at least six months of Newfoundland's ten month winter. Sorry, Nfld! Summer didn't come this year. At least I got some beer out of it and a heat wave too boot...Holy smokes, Toronto, she's warm!

People pass me a lot of beer these days. No, I haven't found a "beer fairy" as Jordan St. John seems to have found. I am merely a low-level brewer working in the trenches every day and still far from the rockstar limelight that some writers and brewers seem to get. This is not exactly why I entered this field of work all the same. I'm already a rockstar for doing what I do best and that is playing drums... ha!? Regardless, I've been sipping a lot of great beers these days. I've grown to love every brew that I brew, or at least have a connection with it. If I know the packaging date or brew #- I generally know what the weather was like that day. Maybe I get way to into what I do. Maybe I just have some strange memory that will observe all surroundings and many things that are the least bit important. I digress... I opened a beer passed to me that will be unnamed and sent to the sea of dead fish, poop, and/or Ninja Turtles. Then I instantly needed something to cleanse my palate and serve as a night cap. My little beer fridge has gone through some cleaning and didn't have much but my own brews and some very special ones. After a longer than I expected evening shift at work quality control wasn't on my mind nor was some sort of celebration.

I saw something special, but not too special. Something that needed to be drank fresh. An IPA. oooooh! An American White Oak Aged beer. Ooooh! A 12 oz. serving?! Even better. No need to share or feel guilty. Or should I feel guilty? Cigar City's American White Oak Aged India Pale Ale.

This pours a rich hazy amber with a very vibrant orange glow. The head is egg-shell white, tight bubbles and fairly thick from a vigorous pour. The head is quite impressive for a barrel aged beer. The haze reminds me of St. John's fog rolling over the harbour. Well, it looks like a real IPA.

I had to comment on the appearance first because I've been debating this aroma for quite sometime now. I've had the opportunity to barrel age beers in new oak for a while along with being able to analysis some wines on new American oak. My initial reaction was " could this be too oaky?!" and then by the time I thought about the appearance I realized, this is just right. There is a lovely dominate fresh wood aroma (morning wood anyone?) but buried beneath the splintery wood there is a great variety of hops and sweetness that comes through. Peaches, lemongrass, lime zest, golden raisins, a little caramel sweetness blended with the piney resins of the hops. Don't be confused by the aroma of oak vs. pine. The pine is an obvious trait of hops, the oak really does carry a lot of weight in this beer for aroma. The hops used accent the oak. I can't say they compliment, but simply accent and make you appreciate what this beer is trying to do. I hate to make this comparison as I may ruin lighter oak aged beers and wines for some but, that lightly toasted oak sometimes comes across as sterile popsicle sticks... you know when the doctor puts that over-sized popsicle stick in your mouth and makes you say "ahhhhhhhhhh"...yeah. well. That kind of aroma. You are saying "ahhh" so you have to inhale at some point and that's through your nose. The same way you appreciate tequila and some other spirits. When you taste and smell the original Jai Alai, it makes a lot more sense. I keep putting my nose in this. It's wonderful!

The flavour follows through with lovely biscuit and pale ale malts that give a great sweetness. The crystal/ caramel and/or caramunich malts are very delicate in sweetness. I get a great deal of peaches or nectarines that linger on the center of the tongue while the oak and woody flavours direct themselves to the tip of the tongue, slightly drying it out. This isn't offensive as that sweetness is in the centre and the IPA bitterness is very subdued and not as bitter as I'd expect. The back of my tongue is not craving water or other flavours. Simply satisfied with the resins left from hops. There is a lot of lime zest or pith, rather. This leads me to believe there could be some sorachi ace hops involved. I'm just really digging that peach, apricot, nectarine sweetness that makes you forget about the bitterness and woody notes that dry out the front and back of the tongue. This beer really centres your palate. It's a dry finish, which should be expected.

The carbonation seem a little lower than normal for a bottled beer. It really makes a smooth, crushed velvet (have I heard the Mill St. radio commercial too much today?) mouthfeel. There is nothing all that astringent about it considering it's a oak aged beer. Keep in mind, the purpose of this beer is to sense the woody notes.

If I were to pair this with anything I'd go with an avocado and brie sandwich on a very hearty multi-grain bread with a whole grain mustard. The avocado has a great buttery and earthiness that would greatly compliment the oak and cut the bitterness.
If you must pair it with meat...smoked anything. Seriously, a great smoked pulled pork sammy on Wonderbread would still make this beer come out on top.

Founders Nemesis 2009: Maple Bourbon Barrel Aged Wheat Wine

2011-02-14T18:00:00.000-08:00

This is an Anti-Establishment Ale which is right up my alley. "Every batch diabolically brewed to decimate ordinary-average-run-of-the-mill tasting beer."

Maple bourbon barrels... I drool just looking at the label. I had one of these back in April of 2010 and I've been eying one in the back of my fridge ever since. It's easy to get excited about beer when it comes from Founders and I'm curious about how this aged. My valentine this year is a beer and I'm okay with that.

This pours a beautiful dried apricot-rusted yellow with a brilliant, yet hazy orange glow, with flakes of yeast, potential calcium flakes, and proteins swirling around lightly like a snow globe. The head is tight and protein dense, eggshell white and slowly fades to a film coating the top of the surface. This beer looks stunning.

There is a very nice caramel sweetness that tingles the nose at first, followed by that oak, bourbon and earthy maple notes just perfuming through the wheat bite. Wheat sometimes has a way of being grainy, bready and fruity. Banana break and maple glazed walnuts are a predominate aroma in this beer that weaves between the boozy 12% alcohol. I'd be lying if I said you couldn't sense the alcohol from a few whiffs of this brew. Granted, bourbon barrels have a way of adding to this boozy, dried apricots and berry warmth. I'd like to stress that this is a warm dried berry warmth not a cherry hotness. Like any good Canadian, I love maple syrup and this just has such a gentle, earthy maple character. It's woody and adding to a little hop balance to all of the wheat and malts. The barrel gives it a little oxidized aroma that simply gives this beer depth amongst the easily depicted aromas.

The flavours of this beer seem to start on the back of the palate with a lovely bitterness and sparged wheat astringency. This light tingle slowly sinks into the pocket of the tongue with apricots, peaches stewed in caramel. The caramel turns to an oaky, woody dry-sweet and watery glaze on the tip of the tongue. For the most part those tingles of maple in the nose are lost in the depth of this brew. The banana is lost but that lovely wheat and nut bread just glazes over the tongue and pinches the cheeks with the splintered-barrel flavours. The bourbon is the over all lingering expression of this beer that finishes very clean and slightly sweet. The finish is not much different than a nice bourbon that just lays nicely on the back of the tongue.

The carbonation is very moderate and the body is fairly thin considering this looks like a chunky beer and at 12% it's surprising me. Trust me that it's full bodied, but I love the bourbon characteristics that it holds in the mouthfeel. Maybe "full" is wrong to describe this, as it reminds me more of a fluffy marshmallow that is simply dissolving in my mouth. Bourbon has a sweetness that dominates the back pocket of the tongue, there are enough hops to leave that bitter coating on the very back of the tongue, and the roof of my mouth and tip of my tongue just splash in the light watery residues left over. This is something you just have to sense in the mouth all the flavours are spiked by where the sugars, wood, or lack of sugars tend to remain after every mouthful.

This is a great style of beer that isn't over done not to mention the creativity of the brewers to have it aged in maple bourbon barrels is this reason why Founders rule. I drink this and I think of an outstanding weissenbier blended with a dunkel on steroids with a marshmallow mouthfeel and sweetness that just tickles the palate.

As for food pairings, this beer needs an arugula salad with a cilantro & yogurt salad dressing topped with pinenuts, walnuts and golden raisins. The arugula has such a grassy, earthy flavour that would just be perfect for the oaky flavours that linger from the beer. Cilantro also has that green flavour that will cut the beer flavour yet compliment the light hopping of the beer and the bourbon finish. I think salad due to the residual water left in the front of the mouth. This pairing could happen with either beer or salad coming first. You can break this flavour orgy in the mouth with an artisanal wheat bread made with grated beets. A nice dry bread and sweet soil beets with a light olive oil dip will simply cleanse the palate without disrupting the flavours that can blend. Keep in mind, wheat is dry and astringent. This beer has a slight astringency from the wheat and a nice bread with a little oil can go with almost any beer of this depth. (I'd also recommend this with salmon sashimi and a little wasabi.)

For those craving a little more sugar, I wouldn't judge you for popping a big fluffy-white-anti-establisment marshmallow in your gob while drinking this sucker.

Dig in. Indulge. Enjoy.

Alley Kat: 15th Anniversary Cascadian Dark Ale

2011-02-02T15:42:00.000-08:00

*Before we start I'd like to make a note about my feelings on "Cascadian Dark Ales" or "Black IPA's"... I just don't like them! The label, the genre, the style, the flavours, etc. "Why are you a hater?" Well, when you consider that in the early 1700's Porters or "Stout Butt Porters" were around 6-9% ABV and 65-85 IBU's this seems to fit these Black IPA's pretty well. This sort of recipe carried on into the early 1900's with a few speed bumps along the way. Rock n' Roll had similar experiences. I do understand the idea of the carafa(de-bittered/de-husked black malt) but some are not using this. Also, "Black IPA" doesn't make sense. I-India... this beer has nothing to do with voyages or trades to India or whatever myth/legend/fact/history you want to believe. P-pale, well dude, Black ain't pale. A-ale, well 1 out of 3 ain't bad. As for "Cascadian" I see that as being lame. Everyone makes a pale ale and they use whatever hops they want. Good for them. Don't make a style as complex as this and base it on the one and only hop you can/should use. You don't see single hop IPA's being labeled as SPA (Simcoe Pae Ale) or CIPA (Centennial India Pale Ale). Okay! Yeah! I totally get the idea of what the beer should be when you get the name, but I still see this just as much as a bastardization as Keith's calling their sugary-beer (most likely a lager) an IPA. Just sayin'. If the B-A or BJCP needs another style call it a Black Bitter or X-TREME ROBUST PORTER. Now I'm being foolish, and I am not trying to take away from the quality of the beer.

This is apart of the 15th Anniversary series that Alley Kat has put out along with a Belgian Tripel, Apple Wit (Cider?), Smoked Porter, and Ginger Beer. A great idea and a lot of work for the brewers. This particular Cascadian Dark Ale is a salute to Cascade hops and the brewers of Cascadia.

I'm guilty of a heavy pour that flowed pure, opaque, jet-black, with a rocky-eggshell white head. The head was a little large (due to my aggressive pour) but great retention none-the-less. The head is similar to when you pour a rootbeer float.

The aroma is very interesting off the top. I've been sticking my nose in this for a while and it keeps getting more and more interesting, yet less and less complex every time (Tip for tasters: The olfactory system has a limit for senses and will become fatigued very quickly. So when you are not sure what you are smelling in your glass anymore, smell the skin of your sleeve, and it kind of resets everything). First on the nose, I get a cola like sensation that reminds me of Crush Birchbeer (only available in Nfld and some Sobey's across Canada where Nfld'ers are abundant...think: Fort Mac). Now, that quickly changes to roasted barley, sweetened coffee, chicory (think smelling a Tim Hortans cup that used to be full of black coffee w/o sugar and has time to cool down), then citrus and tobacco. More tobacco than citrus, it comes across like flavoured rolling papers, where the paper part is leaning towards light oxidation followed quickly by licorice root or star anise and as it warms it takes on characteristics of spiced rum. The citrus is lemon-lime and CO2. Overall I perceive the nose to be very simple despite how "loud" it is.

The flavour hits roasty right off the tip of the tongue, flows to a milk chocolate, molasses, licorice sweetness in the centre of the tongue, and finishes with that dry tobacco, mint, and light lemon-lime citrus bitterness on the finish. The finish is surprisingly dry and kind of makes me grin despite the acidity of this beer. There is a sourness (which is in every beer, hopefully) that makes the middle-back of my tongue tingle in good ways. Overall there is a big Coca-Cola flavour going on with lots of root-like qualities, roasty bits, and a long lingering sweetened licorice that remains closer to the front of the tongue. The bitterness is there as a sheet that coats the back half of the tongue but it is not as powerful as I'd like it to be. The sweetness never covers the back of the tongue or palate. Think of oil on a hot pan that moves away from the heat, well the sugar is moving away from the bitterness and flows to the front of the tongue yet remains pocketed in the bucket of the tongue.

A lot of what I described in the later half of flavour contributes to the mouthfeel, which is a nice carbonation, which I'd consider quite high for the style. The body is full, but not rich. It is really dry, but not astringent other than a little roast kicking around. This beer puts a test to the palate to wonder if you are sensing bitterness or astringency due to roasted grain or hop bitterness. This is a dry beer, but even so it's slightly watery on the finish, which aids in drinking this beer quickly.

This beer as a whole was very well done. I really dig it for what it is. It says exactly what it says it is. If this were a regular offering at a reasonable price I'd buy this in 6 packs of 12-packs. Seriously, great beer and bravo to the brewers. I look forward to sampling the other 15th Anniversary beers from Alley Kat. again, bravo on a well crafted brew!

As for food pairings: I'd put this with a bag of Doritos Sweet Chili Heat or Hawkins Cheezies, put the feet up and watch the game. Life is simple sometimes, no matter how complicated a label may seem.

My First

2011-02-02T11:22:00.000-08:00

* I'm going to give the warning that I'll throw out names without description or any previous mention. Why? Because I can. 

For any of you who know much about St. John's, Newfoundland, the music industry, University living or life in general, drinking alcohol can be hard to thwart off.  Whether you care to give in to pressures of circumstance or not- it was everywhere when I went to University.  Going to socials, meet and greets, concerts, parties, the pool hall, or just waiting for the next class at the campus pub. It is indeed a social lubricant and helps people overcome or indulge in social awkwardness.

I'll admit I saw far more awkwardness than anything else, perhaps leading me down the path of just saying "No thanks, I'll pass." when it came to having a beer. Looking back I saved a whole hell-of-a-lot of money that way, which was good considering I didn't have any to begin with. I used to work two or three jobs during summers putting every penny away for tuition. I lucked into cheap/damn near free rent by living with my sister and lived off of cans of zoodles (until I became a vegan, then things got weird) and processed white-bread. It helped meeting a girl who lived at home and had a mother that loved it when I ate her food. (What do you call a drummer without a girlfriend? - Homeless.) Wokka wokka!

Money issues got a little better when I started making a few (and I mean a few) bucks pulling off the singer/song writer deal downtown. I actually made more money doing that than as a drummer playing for every other band within the city. That was about the time I started "indulging" in the vegan lifestyle. As I made the switch from Zoodles to cans of beans, hummus, and lots of noodley type dishes. It forced me to learn how to cook and bake or I would have starved even more so.

Vegetarian was one thing that I started at the age of 16 with the exception of that one night when I was 17(?) when Clayton convinced me to eat one of Harold's balls... They were the most epic-meat balls ever! Vegan...what was I thinking? I've recently learned that some people just can't handle that kind of lifestyle and expect to maintain that thing people call life. I'll openly admit there were a lot of things that aided in how unhealthy I had become over the years of living a vegan lifestyle.

Back to the topic: When accepted into the Music Program at MUN, the percussionists seemed to have a way of socializing that generally revolved around pints after a concert. I always just sat around drinking water until I finally cracked at that one party at my prof/mentor's house. I was asked if I wanted a beer and I just figured "why not!" There was no reason for me to refuse and something about the whole event seemed right.  When someone you really look up to and trust offers you something, you generally accept. This is the same person that really opened up and changed my views about music. He had suggested I listen to John Abercrombie - Cat n' Mouse, and he really gave me the insight of what it is to improvise without letting go of technique or vision. It may sound a little radical, but Rob was the kind of guy who made me value life through music. Lessons and rehearsals always seemed to reach beyond technique and simply playing the written music.

A beer called 1982 Traditional Ale from the Quidi Vidi Brewery was put in my hand. At this point I had no idea that the brewery used to be called "Northern" the beloved brewery that my Uncle used to drink gallons of every time he visited. I didn't pour it into a glass like I figured I should have, just drank from the bottle.  I remember it kind of hitting my tongue and filling my mouth with flavours that were bitter, still kind of sweet, grainy, and at the time it felt like it was full bodied. The bitterness is something I really remember due to being a coffee junkie and loving that sensation. I nursed that beer for the better half of the social gathering. I nursed it because I really enjoyed the flavour, the sensation, and the surroundings. What better vibe than to be in a room full of peers, mentors, and friends dorking out on drum talk and listening to Tom Waits. What had I been missing out on my entire life? This substance called beer, so rich, fulfilling, bitter, pleasing both cold and warm leaving residual sugars on my tongue and a little gas in my gullet.

How was I supposed to know one beer could spark this sort of passion for beer and everything it has to stand for? To this day I still have a soft spot for that beer and drink a fair bit of it every time I visit my family back home. Recently I did have it and unfortunately it didn't have the bitter beings of the nice English style amber ale it used to be but more of a sweet cream ale (heavily oxidized as well). Complete transformation happened to that beer, but it still holds a place in my heart.

That was the first beer, so I might as well respect it.

A Vegetarian Walks into A Steak House

2011-01-26T12:32:00.000-08:00

Seems like the beginning of a really terrible joke. However, once upon a time this situation occurred to me. It was after a season of Dinner Theatre shows in Grand Falls-Windsor, in which I had acted and preformed in the live band and it was time for the cast/staff year end dinner/party at the Mount Peyton Steak House.

Yeah! I know, I acted?! Go figure. Seems strange.

Dude, there is nothing more awkward than a vegetarian in a restaurant that specializes in selling meat on sizzling hot plates. It's like being the kid on holidays in Florida with a broken arm. Yeah, you know the kid; the one with the garbage bag tied around his arm sticking out of the swimming pool like a large blackish-brownish-green flag. Did I mention that happened to me? Childhood... isn't it fantastic.

Well it seemed like a good enough reason for a drink or two considering it was all going to be paid for by the boss. It was like the summer end bonus for a good season of performances. Well, the restaurant was about as fancy as it gets in GF-W so most people were going for fancy drinks and I was still curious about the substance called "beer." The establishment didn't seem to carry any Northern Lager or Northern Light, so what now?
-"I'll have a Heineken, please."

WHAT?! Even to this day I know it was a better choice than Canadian, Blue, or Coors Light. Keeping in mind Northern was the only thing anyone could even consider "craft" or truly local in Newfoundland at the time.

 I was thinking to myself: "Well, here we go. My first beer, I should pour it into a glass the way I was told to respect a beer. I bet people will think I'm lame for that, oh well, I'm already a skateboarder and play drums in a ska-band; it's not like it can get any harder to pick up chicks."

...and as I go to pour it into a glass someone decides to back up from the table, elbows out and knock the glass of beer over on the table. Strike two for the vegetarian.

-"Waitress, let me get out of these wet clothes and into a dry martini!" 

So, there it was...my first drink.  It wasn't beer, but it may have sparked my interested for big "piny" double IPAs.

You may be wondering by now: "When did you have your first beer?"

Stay tuned sports fans.

New Belgium: Fat Tire

2011-01-23T16:57:00.000-08:00

First off, I really have to say how awesome New Belgium is as a brewery in terms of it's energy conservation. It has water recycling, using natural gas, it is greatly wind powered and damn near self-generating power. The brewery really cares about the earth. That alone is worth checking out this brewery.

Secondly, the packaging is great. The Belgian style brown bottle with a ring around the neck, neatly labeled "New Belgium."

What can I say about the Fat Tire Amber Ale? It was named after Jeff Lebesch's (The founder and brew master) mountain bike trip through Europe, traveling from brewery to brewery. This was his original homebrew recipe, and his claim to fame. From basement brewery to a "mass" produced commercial beer, it has kept it's integrity and original recipe. Props!

This pours a crystal clear rusted orange that shimmers in the light, topped with a tight bubbled eggshell head, two fingers deep from the rim of the glass. It has wonderful retention as it dissipates to a fuzzy film over the beer and lacing rings down the glass with every sip. Well, I'm impressed. This isn't the kind of head you expect on an amber ale, Belgian inspired or not.

The nose is soft and very delicate with many subtleties. The spicy yeast sparks the nose and opens up for the rest of aromas to waft in. When I say "spicy", think of the essence of cloves or pepper wrapped in aromas of freshly baked rye bread and hints of sulfur. This is followed by lovely caramel notes, and almost buttery (not diacetyl). There are low levels of apple and an earthy pear skimming across the beer that finishes on the nose as a grassy hop finish for balance. The yeast and the munich malt sweetness are so crucial for this beers bouquet. Toasty, caramel, apple, and just the right amount of earthiness from the hops. It almost has a bit of shiitake mushroom note hidden in there.  I will note the beginnings of oxidation present in the aroma, though it's not offensive, simply present.

As soon as this hits the tongue all of those very interesting characteristics in the nose are amplified. Not to 11, but they become fuller and round on the palate. There is a nutty flavour that dominates the back of the tongue and the upper part of my mouth and the tip of my tongue. The middle is holding that nice toasty sweetness of caramel, the pear and apple are not present, though that earthy, grassy hop simply tickles the tongue cutting the sweetness. The munich malt is giving this a lovely biscuit flavour. This is a semi-dry finish, a sweet balanced beer that cuts and leaves very little residual sugars on the tongue. The sweetness is there just long enough before you crave another sip.

The carbonation is moderate, a nice round body, slick and slightly filmy. Just balanced in the way it dances sweetly over the tongue.

This beer may  not be mind blowing, but I think this is the kind of beer that defines "balance" when all the big shot critics talk about beer. I think round. I think of the way that Sibelius uses timpini parts in his Symphonies (particularly Symphony No. 1 in E Minor) so interwoven within the orchestra with an even known presence of moving things forward. A delicate touch of "wow... I'm impressed."

This is a beer I could party with...respectfully.

This is a beer I would love to pair with portobello mushrooms sauteed lightly in olive oil and rosemary on a bed of aromatic rice. I love the texture of mushrooms when they just get a little soft, the earthiness of the fungi, and the oil and rosemary would just blend beautifully with the sweet and toast of this beer.

Also, think Thai eggplant. The kind of sloppy, soft, buttery eggplant with spices to defy the sweetness. The beer then becomes a little over powered, but the beer will instantly seem a little sharper in the finish. This isn't a very acidic or bitter beer, so it will not cleans the palate, simply add some sugar in the mouth.

Also think lamb,a bit of black pepper and rosemary would do just fine to garnish the flavours within.

I picked up some semi-soft surfaced ripened Oka cheese with mushrooms and it's got a buttery, yet slightly soft chew that is very nice compliment. Not too sharp... balanced.

I'd ride this bike again.

Thanks to Lackey for the brew!

Studded Leather Jackets at The Symphony Orchestra

2011-01-13T14:03:00.000-08:00

Mr. Beaumont wrote a post on linking musical composition and beer. Here is a little bit of stuff that leaked out of my cluttered brain while there seems to be a trend in posting about art and beer.

Beer had a starting point much like rock n' roll. You can link metal or noise rock back to Tin-Pan Alley. From there you can link it to baroque, the romantic era, etc. Western culture is run by trends. These trends are stolen, imitated, expanded and end up evolving. It's those with popularity or a fresh new spin on appearance that give these trends roots in history. The mainstream states one thing is "in" and for every action there is an equal and opposite reaction... punk rock.

The one thing that I feel is missing from most peoples perception of music is attitude. Punk rock isn't a genre. Argue if you wish, but it's not. It's attitude, it's a lifestyle, it's heart, it's soul, and it is the fire that burns within the creator. Yet, punk rock in it's earliest form isn't that different from rock n' roll in it's composition. All the basic ingredients are there (also, note even symphonic pieces of music are known to have I-V-I progressions...just like rock). Don't think jazz never had it's sub-genres either or attitude placement on similar concepts. Just follow Miles Davis and his progression of albums from start to finish. The same? nope.

My link to beer is keeping in mind why styles are even noted. Labels are placed for marketing, consumers or for writers. It's easier to write about something when you give it a name, a face, or a personality that you can link to something, such as I.P.A. or Light Lager. Rolling Stone Magazine was wretched for trying to classify everything in music, but they also had image to uphold and trends to set on covers of magazines and billboards. Beer is doing the same thing.

This is where I look at BJCP and respect it's loyalty to it's contents. It rarely gets updated and the classics remain the same. However, it doesn't leave room for much more than "classics." What a boring world we'd live in if music stopped at The Clash. I love The Clash, but they just opened up some gates for newer, exciting, more experimental musics. The BJCP disregards this as if new means renegade and simply give them a category 23 and say "duke it out you bunch of punks. Your wild, out-landish, improvisational beers will never be classics."

This gives reasons to why I enjoy the BA(Brewers Association). They embrace the idea of new and old. They don't want to slap the hands of creativity. Why put a barrel aged imperial gratzer up against an abbey spruce beer by just calling it a "specialty beer/other." In competition it would be just to narrow focus outside of personal preference. The BA allows for such things. For example, they have a Mild Ale category and a Session Beer category. I'll agree a mild ale is a fantastic session ale. But a 3-4% North American hoppy blonde lager might drink pretty smooth as well. The BA is taking a very non-institutional approach and not creating standards, just helping describe to people what attitude and personality they should find in the beer.

It saves competitions running like the CBA's where a dunkel should compete against a kellierbier. Hmmmm... try as hard as you want to link them similar, they are different! Apples to oranges, but at least they are both unfiltered beers. Try being a judge on that particular panel and debate merits of beer styles and judging guidelines.

It also works for writers. Writers love to write, just not that much. Some specialty beers would take a paragraph to write to actually name the ingredients or conditions that make it special. It also allows writers the hope that they can place a label on something and later in history be known for coining the phrase. Maybe not, but it happened in music magazines all the time.

Which will also bring me to the point that most critics and writers love to harp on the qualities and flaws of others. They like to classify and pick apart every little thing. They will make comments on composition of things they have never composed. Some people are creators; Some people are critics. The artists, they are the ones bound by labels created by others. The artists that create their own label are trying too hard. The ones that create and let a classic take its course, they are legit. The artist educates themselves on the world that surrounds them. They know the in and out of every brush stroke. They build a vocabulary and knowledge through education then work with it or against it to create.

Consider the actual composition of music and what a "note" is. A notated note is just a black dot on lines and spaces. It represents something in music. No matter how many times you see "A" or "C#" sonically they are a one time deal. Music is notated for different reasons, either because recordings didn't exist, or it was to be played for others. Beethoven had a terrible time trying to write his improvisations down, but he tried. Brewers bottle beer and write ingredients, mashing regimes, etc. Yet, even the weather outside will change that beer. It may always be close, but not always the same. Beer is art. It's playful. Good beer can be improvised and it doesn't have to be made over and over.

Someone tried to tell me a great brewer can make one beer the same over and over. One part of me agrees. But, the real brewer is okay with improvising with what is around to make a good beer. It may vary from time to time and may never be made a second time, but it doesn't discount the quality. You will discount the work of Van Gogh because he didn't duplicate the same thing every time?

Genres and labels also educate. People learn from reference points. Think of a dog, it has a Class, Family, Genus, Species, then it has different breeds, and on top of that pet dogs have a name given to distinguish. A dog is a dog, but try saying that to a dog lover with a prize winning dog.

A beer is a beer. Some beer deserves respect or distinction and sometimes no matter how much respect it deserves you should just put on your best (worst) leather jacket, pop the crown, slam it back (or shotgun it!) and start a mosh pit.

A Good Haircut Never Goes Out of Style

2011-01-12T12:35:00.000-08:00

I never had a lot of money growing up and any coin I collected ended up being spent on drums, cymbals, skateboards, gas or fast food. All were pretty limited due to minimum wage jobs and attending University at the age of 17. It was the same year I sold the chick magnet of a mini-van, a 1992 Voyager so I could afford to go to University.

Even on my 19th birthday I didn't have a drink. I remember being quite proud that I made it through 19 years without a drink in a small town where there wasn't much else to do with your time. I ended up playing a lot of music or driving around. Some (idiot) kids would claim to be "straight-edge" or refuse to use drugs of any kind and stamp that pride on their bodies with ink: "XXX". I never bothered with this claim, as I was always taught: "never say never." Great advice!

Plans were made to break my sober streak on that 19th birthday, however things didn't work out that way. There was a death in the family a day or so before it would have been legally acceptable for me to drink in an establishment. The death really took every desire away from me discovering booze. Instead I was the designated driver for the night and played pool with some friends. I don't think I missed out on much that night.

I had been playing music in bars while underage. It was unknown to those allowing me into the establishment, or the entertainment was worth a blind-eye, or no-one cared. Small towns. I understand those concepts. Being a non-drinker in a bar is like being a vegetarian at a steak house.

Sometimes it is just expected that the band gets free drinks. Even after turning legal age, I passed them up. To be honest, I had bad nerves and I just assumed drinking would aid to worse nerves and terrible playing (…how perspective changes). Also, as the drummer, I often got shafted being the guy having to drive to and from the gig. I didn't mind so much. At least I always knew my gear was safe, smelling of cigarette smoke and alcohol. When leaving Jimi Jak's, the local tavern everything, especially the microphones smelt like O'Riley's Barber Shop… the barber was hungover before 11am and drunk again shortly after lunch giving you roughly 2 hours of getting a decent haircut. Who am I kidding?! He only knew how to give buzz-cuts.

"Give me a mullet, they are in style!"
-buzz-cut.
"Just a little off the top."
-buzz-cut.
"Just a straight razor shave."
-buzz-cut.
"Flock of seagulls!"
-…buzz-cut.

-"that'll be 7 dollars, and here's a lolli!"

(Maybe that is where my fear of haircuts came from? It might explain always having long hair and for a few years massive dreadlocks. White man dreads. I'll never understand.)

Oh! Speaking of a vegetarian in a steak house…(to be continued)

How Can You Tell A Man His Heart Beats Too Loud?

2011-01-09T11:00:00.000-08:00

Growing up my dad had a large collection of vinyl and whenever he was not doing Father-like things, such as bringing me to hockey practice/games, handy-man house repairs (destroying things with hammers, nails and duct-tape), curling, or visiting his Mother and Father, he'd relax by throwing on a few records. The record player was this ancient wooden cabinet hi-fi record player. It was a piece of furniture rather than a record player.

He'd play everything from Fleetwood Mac to Led Zeppelin. Obviously at an early age I never actively went in search for music, it was just there. I loved the warmth of the sound of these vinyls. I'd rummage through all the covers and put them on and see what I liked best. Led Zeppelin LP's got put on a lot: I, II, III, and IV. The music was so different from song to song, album to album, but it always had some sort of "power" over me. Hendrix was the same way. The guitar playing was so all over the place, but his voice remained so suave and collected, and the drum fills came every four bars.

Still I never payed much attention. My neighbourhood friends listened to Iron Maiden from an old silver boom-box on the front step of my home after many hours of playing street hockey. I was just getting into skateboarding at the time too. I had this old Dominion board with the neon finger rails on the bottom of the board. It was just something playing in the background while I rode up and down the street and with all my might learning how to ollie.

Thinking about this made me look at some albums that "changed my life" or resonate through my ears for a lifetime.

Life changing albums:

Led Zeppelin 1 through 4

John Bonham IS drums. There is something about his style that is so powerful, loud and in your face. The rock shuffles, wu-da-la wu-da-la 's, and his bass drum sound is gorgeous. At one point it is said that he was blacklisted from all venues in Birmingham because of his aggressive playing. He had soul. Drums were a part of him. I think there are a lot of musicians these days that forget the spirit of creation that is within us.

Cream - Wheels of Fire

I adore Ginger Bakers drumming, but he had brick hands. You can hear on the records how tight his shoulders and wrists are. He had a way of creating these really cool drum fills while still riding heavy on a cymbal, but when he just rolled around the drums you can imagine this giant question mark over his head and the whole band asking " Oh Shit! He's doing it again, hold on boys we could be in for a rough landing on beat 1!" When he actually lands Bruce gives a smile of approval and relief; when he's off you can hear this slight pause and the communal head nod that brings them back. Now that is a band.
The tune "As You Are" hit a strong cord with me. The live version of Crossroads on the B-side is magical.

Pink Floyd - Dark Side Of The Moon
This album was so creative, but simply opened me up to listening to The Wall, which is life changing for most people. The vibe of Pink Floyd gave me shivers when I listened to it. Roger Waters voice and Gilmore's smooth guitar playing was a match for all ages.

B.B. King - Live In Chicago 1967

It's B.B. man! As I got older I'd close my eyes and picture being at The Regal listening to B.B.'s stories that he always told with a smile.

Green Day - Dookie

This trio of pop-punk rockers made a record that seemed to tell stories that hit close to home. Small town angst told in such a way that was still fun, yet melodramatic and there is a "live" feel to the album. The aura of that they are always giving 110% and then some, even in the studio. It's raw, it's bold, the lyrics are conversational and still very poetic about girls, pot, masturbation, and just hating some douche you met.
There is a drum fill in the song "Coming Clean" just after the first chorus that I coin as the reason I play drums. It's not special, but it's so exposed, it's just on the snare drum but it feels as it drives and digs into the next verse. That drive, that dig, that leadership roll for that second or two is why I play drums.
"17 and coming clean for the first time."
This was my very first piece of purchased music on cassette.

Red Hot Chili Peppers - What Hits

I bought this the same time as Dookie. The awkwardness of the drug induced improvised lyrics and jam style band with Chad Smith and Jack Irons on drums was so mind blowing for me. Irons was a great drummer but too sloppy. Smith is white-man funk. He's super tight, his snare drum is so heavy and solid you want to bounce with his movements. Also, he looks like Will Farrell. Dude, his drumming is so tasty. When listening you can picture the smile on his face.

John Abercrombie - Cat n' Mouse
My first year of music school at MUN my prof, Rob Power gave me a loan of this album. I had the album for a week and I swear I played it on repeat for a week straight. I studied this album, but every time I listened I heard something different. To me this album shows rolls of musicians in bands. It shows how to follow movements whether in rhythm, melody, body motions, cues, etc. It shows the importance of your ears in a band. There are times you wonder who is leading, what is going on, how are they going to… and it just kicks back into the main riff.

The Blood Brothers - Love Rhymes With Hideous Car Wreck

I love post-rock, hardcore, whatever. This EP had so much balls for two flamboyant voices screaming over fairly basic guitars, and raw, wild, heavy, yet calculated drum parts, and very interesting lyrics. My ears just open up to this music, this creativity, this intensity that you can't force. These screams were real.
Also, I really think it was Burn Piano Island Burn… that was the album that has me stuck with them as a life changing band for me. "Cecelia and The Silhouette Salon" starts with this Casio keyboard riff that just explodes into chaos, but no matter how jagged the sound comes as it's peaking on the sound board you really just want to dance. Just dance. Even the heaviest music can make you want to dance. Rhythm is everywhere and it can strike us all if we want to open our ears.

Ornette Coleman - The Shape of Jazz To Come
This is creation at it's best. The avant garde movement in jazz owns my soul. Improvisation is key to life and everyones every day. Billy Higgins could play percussive melodies with ping-pong balls.

Refused - The Shape of Punk To Come
This is the heaviest band I've ever heard. They did shape punk and what came after. But, no band seemed to ever do what they did. The Swedish rock bands really know about guitar tone. They were also a wild live band, political, sung in English for the most part, and had true disfunction within the band. It never seemed to ruin the quality of the music. The importance of being a band, and that moment on stage where you put differences behind you and just get it out through your instruments. Music can mend wounds.

Sigur Ros - ()

This is sonic atmosphere. I saw them live at Massy Hall and it was the loudest concert I've ever attended. It was super-natural the way they just walked out started playing and even if you wanted to you couldn't stand up. The music was so loud and encompassing it felt like it was grabbing you by the shoulders and forcing you back in the chair. I've never left a show completely speechless like that.
They did an encore that show where they just played a few acoustic songs, and within the first song someone botched a note and "shit!" … They are human! It was such an honest show.

Glassjaw - Worship and Tribute

Passion in every word, every note, every song, every thing. Again, no matter how "loud" it seems you can't help but sway to the underlying clypso rhythms.

These are just a few albums that shaped how I view music, the world, and made me want to start a career in music. There is so much more that influences me, there are so many more albums, but I'd be here for days upon days picking them out. I'm sure I could add to this list later, however these were the first that came to mind.

Aside from drums, I don't know if I could ever love an instrument as much as I love the marimba. During school I'd practice until it hurt. It wasn't always the music given to me, just "noodling" around, or creating sounds that always sounded so beautiful. That alone was a life changing experience. When there was a marimba in my life I honestly didn't care to touch a drum-set. In fact, the majority of my music degree I never touched a drum set unless it were in the jazz ensemble or after hours at a bar.

I spent a lot of time playing drums in bars, even when I was underage. I don't know how I resisted having a drink for so long. My first drink was supposed to be a beer, but it wasn't.

CRY UNCLE

2011-01-07T09:21:00.000-08:00

My uncle is Dutch, well educated, a wealth of knowledge, a traveler, and a lover of beer. Every time he'd visit from his home in British Columbia, instantly the spare fridge in the basement would be full of beer. It had to be local, or at least the majority of it. I saw these really terrible labels that read Northern Light and Northern Lager (I'll let you do your own research on those brands). I had no problem running to the basement to grab a bottle and fill his glass every time I heard "another dead solider" or "it appears I have a leaky glass" or "imagine that, it all went under my nose."

The other impressive aspect of this man is his concern for good health and well being, yet being a drinker since the age of 9 (so he says). At around 6'7" tall with no weight problem he could down quite a few brews throughout the run of a day and never show signs of him ever having a beer. He had to have two carrots and a shot of apple cider vinegar while sitting in sunlight to get noon-time vitamins. Beer seemed to be like water or a soda, which is well represented in European culture. He said " helps keeps the flies away and full of vitamins." True enough, I agree now.

He was always full of stories and knowledge of everything and anything. A brain so full that I'm not sure how he could retain anymore information and still he manages to read a book a day along with daily news papers, while keeping his own life on track. This knowledge made him a great teacher.

Well, I was taught the proper way to pour the beer making sure there was a head on the beer and released all the aromas. Beer had to be in a glass. There was no other way to drink it. The Northern Light smelt like apple juice and left a tingle in my nose similar to soda water or diet cola, not so appealing. The Northern Lager on the other hand had a spicy and sweet grain aroma, more appealing.

It wasn't until I was probably 17 years old before I even bothered to sip from the bottom of the bottle (if there were any remains, so not to get called out on a short pour). It smelt better than it tasted. Keep in mind I had already started University at 17. Living away from home, played pool in the campus bar at breaks, partied with people I met, but never drank anything. I just didn't want to.

There was nothing less appealing than seeing a bunch of guys drinking Coors Light and acting macho or like an idiot. It didn't seem much different from the underage drinking that took place in parks and the steps of public buildings. Being in someones apartment or dorm room didn't make it much different in my mind.

To this day I'm still amazed at my memory for the things I sensed back then. It really hasn't left me. I'll always be thankful for my memory.

Now, if I couldn't only remember names…

Lukey's Boat

2011-01-06T08:16:00.000-08:00

Thinking back on that house, I've left out a few details. It really was the perfect house for a family of four. All the kids would be playing street hockey or basketball, or building a tree house in the woods behind the houses. That tree house was a rickety death trap. A bunch of kids in the neighbourhood put it together with bent nails and ply-wood that we found from various family home renovations or just lying around by the bog. It had about four different levels, each with it's own difficulty to get to. Though, on the top level we had a clothesline that was attached on a very steep angle towards a fence post. We jammed a wooded stick between a bearing that fit between the two lines and you know what we did with this... hold on for dear life and let gravity do its work. Within 10-15 seconds any kid would reach light-speed and have to bail ship early so as to not wrap themselves around the fence post. Kids. Small towns. I'll never understand.

Sorry, I got side tracked. Let me take you on a little trip into my home.

Upon walking home from school or band practice you come over a hill that was a bend. Right on the corner was this big yellow two story house that always reminded me of the face of some Transformer (I think it was the triangle front balcony). It was a little darker than cream yellow, but not yet mustard yellow, with giant off shaped granite or brown stone all over the bottom half of the house. The driveway was always very black tar that my Father seemed to spread over it with a small paint roller three times a summer. There was never any need for that much, but he seemed to think so. Now, who cares, let him do what he wants to do! But this was a giant driveway that seemed to stretch the length of a football field up a small hill.

At the top of this hill there was a car nook made by one side of the house and an 8 foot picket fence that came out the same distance of the house. The big reddish-brown picket fence also enclosed the big back yard that the dog ran around in. There was a gate door that opened outward towards the driveway and towards the back of the yard there was the other little enclosed pen and dog house. The dog even had it's own little perch in there so it could be 3 feet taller to see over the yard. The back part of the yard was covered in alder bushes and trees. To the far corner was a barn like shed with the same yellow siding and across from that was a big brick-laid, outdoor fireplace/ barbecue with a chimney (cool!).

Okay, so to get into the house just on the backside of the fence was a dugout stair well that went into the basement. In the basement was just a coat-room, deep freeze, clothes line where wet clothes, hockey gear, coats, boots, shoes, skateboards, etc were all stored, along with this bizarre white cupboard with various non-perishable food items that had to have been there since move in date (there was a box of Tang).

Here is the gold: Walking through that empty gray-paint room lead you into what every man dreams of. A room filled with barn board, cork walls surrounding that as well. Some stucco walls on the top half of one wall, and brown barn board on the lower half of the long wall. On that south wall was a cast-iron pot-belly stove (not actually functioning) that was a show piece for my Grandfathers welding work of sluts, pots, and kettles. The walls were filled with old oil lamps, yellow square hanging lamps, bar pictures and advertisements. Many sailor references were hung on the wall as well. On the small east wall was an electric train-set placed on a big piece of ply-wood. Just north of that was a little washroom. The long side of the north wall stretched a boat. Well, it was a boat cut in half.

It was Lukey's boat. Lukey's boat was actually a full functioning bar. The hull of the ship was forest green and the bar counter was a slick, shiny black. There was a ledge on the outer side of the ship that held 100+ curling trophies (Did I mention my Father was a champion curler? It never hit me until years later how good he actually was). Behind the bar was about two inches raised with this red retro patterned carpet, black cabinets lined the bottom half of the back wall which were full of glasses: beer glasses, wine glasses, martini glasses, scotch/rock glasses, cigar cases, various liquor cases, flasks, silverware, and lots of various liquors new and old. Some that were probably as old, if not older than my Father. Above the cabinets was this little tiny window that looked out into the backyard. Next to the window was an old ships bell. Under the ships bell there were two five litre wooden casks full of beer given to my Father as a wedding gift from his Brother-in-law. They were full and I cannot recall the two different brands.

The boat was fitted with a deep three basin sink, held a M*A*S*H liquor dispenser in the style of an IV bag. There was a mini fridge, nut bowls, taxidermy, a small television. Timothy Taylor wouldn't know what to do with himself in this place. It was a bar decked out like a ship. My parents used to have their own boat and cruise the Exploits before I was born.

I used to spend all of my spare time in this bar. It was cozy, warm, and inviting. It was filled with history and that train-set. Little did I know how much I'd grow to love pub and bar settings. When I got older I placed my drum-set in the bar where the train-set once was. I recorded some of my first bands in that room.

The strange thing about this bar is that aside from the two casks there was never beer in the fridge until my Uncle came to visit from British Columbia.

Goose Island: Matilda 2009

2011-01-05T20:32:00.000-08:00

Goose Island: Matilda 2009

Matilda. What a beautiful name. I doubt it's after the movie directed by Dani DeVito or the book by Ronald Dahl. It's actually an old German name that means "mighty in battle." Seems odd to have a German name on a Belgian beer. However, Germany did enjoy invading Belgium and the cross of Belgian yeast and German hops would make sense.

Well, let's see what the beer has in store.

Pours a very interesting rusty, copper-orange, with golden hues. A nice white head that thins to a light film on top within seconds. There is a light haze, making this quite eerie. I was expecting a little more head on this one.

The nose is very fragrant. It perfumes flowers in a summer garden, followed by gooseberries, light and tart. There are some funky over-tones that give it the soapy Belgian character. There is a sweetness similar to peaches and golden raisins, which I'll give hint to some sulfur. Though, I'll remain firm with gooseberries ripe on a bush to sum this up. Wait, brett! Oh beautiful brett, you are hiding in there somewhere with that sour horse blanket and leather. I almost missed you with all of those fruity aromas. Warming the beer brings out wonderful things.

This is a smack of Belgian fruitiness. It hits with the peaches and even raspberries, stewed in candied ginger. This slides over the tongue to reach the alcohol warmth that rises up the cheeks, while the bitter endings slide back and down the hatch, leaving a soft warmth, that when exhaled though the nose comes that fragrant soap of roses and noble hops. The tartness of this fools you into thinking it is of a higher percentage than what it is. It's ripe berry forms give it a light medicinal quality, often found in Ports or sherry, yet not as strong. It has that ever lasting earthy, brett tingle on the tongue. It's candied alcohol, with a semi-dry tart finish.

The mouthfeel has a moderate carbonation for the style, as light bubbles tingle the sinuses, but this can go down smooth. The sweetness that lingers helps the ease of drinking. The body is fairly rich as well. The residual sugars a that of a soda spritzer, but leave more of that real barley sugar residue right in the middle of the tongue.

This is a mouthful of rusted gold. The bottle says it can age up to 5 years, however, I'd stick to drinking this fresh. There is a very beautiful hop bitterness in this one at this age, but I could only imagine how that would have played out fresh. I'd assume they would dominate the tartness and bring more of that earthy garden into aromas. It's spicy now, but the sugars are dominating, and it is only 7% ABV. I like my Belgians a little crisper, but that doesn't mean I wouldn't give this another go when I see a 2011 bottle kicking around.

If you like really classic Belgian style beers with a little twist, this is for you... that or tart white fruit wines.

I'd pair this with bacon wrapped scallops. There is a complexity in the differences in texture between scallops and bacon that is crisp on the edges with a little chew in the centre that mix salt, fat, and butter and a touch tamari would do this wonders. I personally find a lot of funky Belgian beers that have tartness, or brett to be complimented and boosted by a little salt. So feel free to chow down on some salty pretzels, just leave the garlic hummus out. Garlic is a definite NO! For the vegetarian, try steaming some water-chestnuts or cooking them in a pan with a little salt, tamari / soy sauce, and wrap them in nori. I think sushi rice would actually hinder the barley sweetness of this beer. The Peach and apricots are so nice, why mess with that?

Or for anyone, this would actually pair well with an arugula salad with a thick raspberry vinegrette.

Enjoi

That Old House and Buddy

2011-01-05T09:28:00.000-08:00

I grew up in your typical middle class family. Two lovely parents, David and Marie, my older sister, Angie, and a Dog, Buddy. There were two cars in the driveway of a nice home on a fairly quiet street in a nice neighbourhood. No one ever locked their doors.

My Father was an accountant and a good business man. Had various businesses throughout his day before and after he worked for his Father's business, B.W. Bartle Ltd. a steel, metal, copper fabricator. Eventually he settled down with a Government job until he retired. However, once upon a time he used to co-own and manage local bar or pub. Interesting, considering he was never much of a drinker as long I've known him and as of a few years ago he hasn't had a beer touch his lips since.

My Mother, a social worker. Man, did she ever dig through the trenches of Newfoundland. Even this Christmas I continue to hear her stories of her working for child services. For example, one day she was sent out into some small community to inquire about someone's child. The man slides a gun through a hole in the door directed at Ms. Murphy. Well, luckily she was only with child services and not the Gaming Commission. Small towns. I'll never understand. She later moved on to work in a "retirement" home. Tough as nails, and a heart of gold. Not much of a drinker. It's always been the same for as long as I've known her. Once, maybe twice a month she'd drink a bottle of Donnini Merlot, generally two years old. Granted when she said she'd just want a glass, the bottle would be damn near finished by the end of the night. She held it well. Still wouldn't consider her a drinker. Especially not beer.

My Sister, an electrical engineer technologist (sounds fancy...it's pretty fancy). As a kid she was an athlete, a star of both the basketball team and baseball team. She was a straight "A" student, taking advanced courses, and seemed to be fairly popular (in my eyes). She was a musician. I could never understand why she didn't take her sax playing further than she did. A drinker, no more than any other weekend warrior. To that extent not even that much. Like many people these days, alcohol, gluten, etc affects her stomach in ways that would ring bells in anyone's head not to drink regularly.

The dog, was a dog. What a life. It was a mutt but predominantly a husky and lived to be 18 years old. From day one it would just run laps around the back yard, full tilt until it got hungry. It'd have a bowl of Dog Chow, a few laps of water, take a nap in the dog house, then with a shake to brush off some extra fur, KA-POW... back to running laps. This happened until the dog died. Literally woke up form a nap, started running, slipped on ice, had a stroke. Poor thing. The damn thing sure had some sort of Bartle genes, "too stubborn to die." Drinker, nahhh; it was a dog.

Me, well... How does one describe themselves in a brief paragraph? I'll battle that later.

I lived in that house from birth until the age of 16 years old. Big yellow house on Goodyear Ave. The house across the street had the same number (mail was a nightmare). Giant tree in the front yard, eventually cut down due to grub worms. Oddly enough there was always liquor in the cabinet. Generally some Five Star, London Dry Gin, various Irish Whiskeys, and always a bottle of Old Sam.

My grandfather, Bernard W. Bartle, a man I consider my hero in ways most children think Spiderman or The Hulk (no one liked Superman...), drank Old Sam. He once visited his Daughter , my Aunt, in British Columbia and had one of the local liquor stores order in a case of Old Sam. He was going to be there a month, and he liked what he liked. Still didn't drink that much. Just a "nip" here and there. Go figure.

So where did I get my beer appreciation? How did I ever figure beer was a substance worth drinking, let alone brewing, tasting, critiquing, judging, and enjoying?

Do you remember? I don't.

2011-01-04T10:30:00.000-08:00

Do you remember the days of sitting outside of the post office with a Labatt's Max Ice tucked in your coat sleeve? Having a blast with your friends before you took your six pack purchased by your older sibling or cousin over to the park where you could continue to drink in public? Drinking until you got sick and ultimately yakked all over your best friends shoes? Remember what it was like to discover beer at an early age because you were really mature for your age?

Well, I don't. Maybe some of those things were just what it was like growing up in a really small town. I never understood the idea of drinking in public; on the steps of a Government building; in a public park on Church Road. It seemed there were more places to run when the cops came or too many people for all underage drinkers to be escorted home by a police officer. I guess I just never thought that was responsible and just seemed plain stupid to me. It also seemed stupid to me that I got in more trouble with cops and security guards from skateboarding than my friends did drinking on the steps of the post office. Small towns. I'll never understand.

Skateboarding wherever we could find a ledge, loading dock, hand-rail, staircase, hill, smooth pavement, etc. We weren't doing anything illegal, so we didn't run when the cops came.

The humble beginnings of rebellion.

Beer as Art

2011-01-03T11:30:00.000-08:00

Fermentation,

you have stolen my heart.

Specifically ale and beer,

you please me most.

How does one dream without the flavours you produce upon my senses.

I hear you exhale

as my nose smells flowers in gardens undiscovered

and my tongue tingles with your intonation.

The touch is moody with the season,

yet you fill my veins with substance,

my brain with satisfaction.

Drunk is vitamins and wonder.

The discovery of mystery

and all parts creating harmony in song.

So let our senses dance and enjoy melody and rhythm

in all forms.

-
     I am taking an alternate route to my beer writing. Beer as Art. Beer is art, simply put. It's my career, but something I link so closely to my heart. To be a brewer, cellarman, certified beer judge, critic, and drinker. I am a lover of the whole process; the tangible beer in the glass at any time of the day; the intangible social aspect of what beer brings to the table of friends. Civilization stems from fermentation. My heart beats on that concept. The rhythm of life wouldn't have a pulse without fermentation.

    To me, beer is as important as music (I'm also a professional musician). Every beer book I read is building chops, knowledge, and a vocabulary. Every grain I taste, every hop I smell , every tea I brew is practicing my rudiments. Every beer I brew is another composition, theme and variation. Every bottle is my tangible copy for you. Every drop drank is a song, a painting, a conversation, contemplation, joy, satisfaction, dissatisfaction, you name it, it is craft, it is art.

     This will provide tastings, technical and romantic.

     This will provide my own reflections at the end of the day. Either from work, study, or play.

     This is improvising on classics.

     This is my journey through fermentation.

Enjoy.

Half-Pints Burly Wine, Not Just A Winter Warmer

2010-08-22T16:38:00.000-07:00

It may be the end of August but it's never to soon to anticipate the many winter warmers that will grace the fridges of the beer loving people soon enough. Even break out the ones you stashed from years past.
Today just seemed like a great day to drink something a little different than the many pale beers that gracefully sit on patios and quench the thirst of the people. My table proudly props up a fine glass of Burly Wine (blue wax, 2009) from Half Pints Brewing Company located in Winnipeg, MB.

I'll just start by saying this is one hell of a beautiful looking beer. A murky bog water caramel brown body, rusty golden hues and a tanned head that remains small but full (and laces right to the very bottom of the drinking vessel).

The aroma is earthy, oak-like qualities drenched in a boozy dried fruit cake. Treacle soaked currents, raisins, dates, and lighter apricot notes with a sweet grain bill that comes out like heavy caramel and sugared cereal (Sugar Crisp anyone?!). The hops have a great noble appeal, herbal and almost that of spruce trees.

The flavour is very syrupy/ treacle-like. There is a wood like earthiness on the tongue, but on further sips that flavour appears more nutty than anything else. Big sweet yeast bread flavours, a touch of grain which is dominated by the stewed fruit flavours. Sweet cherries seem to come out more on the tongue than the lighter apricot notes in the nose. The alcohol is well hidden for what is supposedly 10.5%ABV (I will note the outside of the case it came in is marked at 8.5%ABV). I'll assume the latter. There are some bourbon qualities that linger on the tongue with a semi-dry finish. The raisins, plums, and currents are strong in sweetness, while the hops really keep this balanced. 75IBU's and still sweet will give you a good idea of how huge this grain bill must be.

The body is rich and full with a decent carbonation for the style. There is a heavy kick in this one. This is a satisfying mouthful. Granted, this sucker is still a little hot even eight months later.

This is going to be a great beer to age and watch develop over the months and years (if they last that long). It is amazing to have a brewery like this in Canada. Everything I've tried has had amazing quality, standard and consistency while remaining to be very unique on their own within the brewery's line up of beers.

Does anyone else get excited about beer in the cellar? What do you wait for to open one (or two… or three… or…)?

New Holland: Imperial Hatter

2010-05-06T13:59:00.000-07:00

First off, I have to apologize for not keeping up on my posts. Things are a little crazy this time of year while I am preparing to tour Canada next week with one of my 3 (4?) bands, while the other bands are still very active in rehearsing, recording, and playing shows.

I'll admit i was drawn in by the label, or scuffs on the label. This afternoon I thought it would be appropriate to finally get to try the Imperial Hatter India Pale Ale from New Holland Brewing Company. The bottle was in a fridge full of brightly labeled beer (a lot of generic American macro-brews) and a bomber with an off green print on it stood tall amongst the rest (most likely misplaced in the wrong fridge). Some scuffs were off the label giving it a bit more character, and then reading Imperial and India Pale Ale on the label just had me sold on this bottle.

This is apart of the High Gravity Series that New Holland released. It's 20 P, and 9.4%ABV… the perfect patio summer beer. The description reads:

"A robust renovation of the India Pale Ale. Assertive dry-hopping provides an aromatic telltale nose, indicative of the bitter symphony to follow. Bold hop character with lively grapefruit and citrus notes."

Well, what am I waiting for? Doesn't that sound inviting to you?

It pours a beautiful dark orange, clear, with a slight copper note to it, while a nice fluffy white head sits on op. The nose brings out a lot of… pine!? and then some clementines and pink grapefruit follows with the heavy caramel from the malt. There is a touch of biscuit and even a hit of tartness from the alcohol. I will admit I was struck by how pine forward this was on the nose. Pretty different from a lot of the American I-IPA's.
The flavour again is huge on pine and big malt sweetness. There is a little grapefruit bitter on the end, but the lingering flavour is pine, a touch of alcohol that translates into a slight tart cherry behind the malt and yeast character. This is still pretty bitter. To add to the bitterness is how dry this sucker is. This snaps off the tongue and leaves a nice pine aftertaste (I haven't been chasing this with gin, just to let you know). The medium to fairly high carbonation, light (for style) body, and dryness make this unbelievably drinkable. If you like a wallop of hops, this beer is for you. Don't forget that there are a load of balancing malts that give it an initial sweetness, that will quickly turn around and bite you bitter.

I am shocked in a great manner that this is pine forward and not citrus. I love citrus hops, but getting that evergreen bitter lingering on the tongue is quite nice. I know what the discretion says, but my palate and/or this bottle say otherwise. Not a complaint, just an observation.

What draws you to to pick up a mystery bottle?

Hockey Parents Gone Wrong

2010-05-02T16:23:00.000-07:00

Remember back when you were ten years old and you were getting pumped up for a good game of hockey? What motivated you? Was it the love of the game? Pizza afterwards? "Fine beer"?

Win or lose it's how you play the game. However, I am familiar with hockey parents who would damn near punish their kids if they lost a game (remember, it's a team sport!). If the team won, then maybe you'd get pizza, a pat on the back or "you'll still have to work harder next time, you just got lucky."

Well, a youth hockey league in Saskatchewan seemed to have hockey parents who thought Coors Light was a "fine beer" worthy of celebration after a hard game. On top of that being slightly inappropriate and illegal, this coach and treasurer, figured it would be great to get this on film and post in on YouTube (this video has now been removed for obvious reasons). You can find one news article here.

Apparently the kid seemed uncomfortable accepting the idea of posing with a bottle of Coors Light. I don't blame the kid, even at ten years old I'm sure he knew the difference.

My mind is simply blown by this concept of posing children with beer in a locker room after a game and posting it publicly over the internet. It's not just the coaches that suffer from this but the kids as well.

After all, it's still just a game.

Keep your stick on the ice, and drink a real fine beer... when you're old enough to do so.

Making the Most of Dark Lord Day 2010

2010-04-26T12:53:00.000-07:00

There is a certain energy that fills the air for those attending a good tail gate party. Well, those who have attended the Three Floyd's Dark Lord Day in Munster, Indiana know that this event is like Christmas for beer geeks. It's the birthday of the Dark Lord Imperial Stout.

You get this crazy ticket weeks before, you eye it, check out the cool graphics, and some take pictures of it. Then you wonder what colour the wax on the bottle will be, will it be any different in flavour, alcohol percentage, etc. Along with this, you know there will be the eve of Dark Lord Day where people travel from all over, stop at every b

rewery, brew-pub and beer store along the way to sample and collect as many tasty beverages as possible. When you arrive, you know there is going to be a pre-party in all the anxiousness. Then the morning of, the line ups, the beer, the sharing, the line ups, the porta-potties, the line ups, the guest taps, the beer, the beer, the beer, the line ups, snacks, beer, the line ups, beer, line ups, and the after party, snacks, beer, check time, and it's sleepy time. Did I mention line ups and beer? There are a lot of them. Prepare yourself.

And what a Time!

Personally there is no better way to start a trip than the night before (Thursday) drinking the previous years batch of Dark Lord while watching South Park's Woodland Critter Christmas episode. Some ho

w the two just go hand in hand. Thanks too Grub (Russ) and Viggo (Eric) for providing the brew.

We were up early in the morning, packed the car with some Canadian beer to trade and set out for Champagnes, a Michigan wine and beer store with a fairly large selection of beers from around the world at a great price. Personally, I felt like a kid in a candy store and picked up a few treats that I wanted to try and then just grabbed whatever I could because it looked like it could be delicious.

After that, off to Kuhnhenn Brewing Co. Which was very near by. This place rules. The beer is pretty tasty, and for the stingy... free popcorn. Awesome. Sampled some of the brews and grabbed a very large box full of growlers (The growler of Aldebaran Belgian Imperial IPA went over very well at the tasting tables at Dark Lord Day).

Now that we had a car full of goodies to share, we were hungry, so we dropped into Jolly Pumpkin Brew Pub for an amazing lunch. I had the Red Chili Tofu (I just drooled a little), and it was a gnarly sandwich. Kimchee on a sammich is always key, at least it will be after this one. I noticed someone order pizza and some other sandwich. I can't recall, I was pretty focused on mine and a tasty Vicious hoppy wheat farmhouse cask ale.

Then it was off to Bell's Brewery in Kalmazoo, MI. Well, in fact it was the Eccentric Cafe and General Store. Okay, I love this brewery. This was the brewery that made beers that just totally smacked me in the face and said "Respect us, because we are delicious and we own your taste buds forever more." Two Hearted Ale was the first to knock my socks off. It may not be the most complex beer in the world, but it's rockin' and could be my "lawnmower" beer, breakfast beer, lunch beer, supper beer, any day beer. Okay, I'd brush my teeth with this one.

Well we popped in a weird time as a band was just about to play and we were really just running in so the non-drivers could grab a pint of something and a few things at the store for the road. Unfortunately they didn't have Two Hearted on tap, bu

t they did have what seemed to be a new "French inspired brown ale" that was super tasty.

And in the blink of an eye we are off again into the setting Sun. Next stop, Munster, Indiana. After dropping our bags off at the Hampton we were off to FFF's Brewery and Brew Pub for some brews and food. Needless to say we were not the only ones with this idea and there was a line up outside. We got in, fish n' chips and a grilled cheese later (American's seem to love large portions) and some tasty victory lap beers, we had hit last call. We hitched a ride back to the hotel and met with some other road trippers looking for someone to drink with in the hotel. Well, who can turn down someone looking for a friend to share their local pride.

The friendly conversation ended in yawns and anticipation for the big day about to come. We said good night, and awaited Christmas, I mean Dark Lord Day.

There are a few things you need for Dark Lord Day:

-Rest

-Water (lots of water, I cannot stress this enough)

-A drinking glass (sturdy, thick rimmed, don't bring your favourite because it might not survive... mine didn't... goodbye Volo Cask Day's glass).

-A liver.

-A big breakfast...even if it's from The Hampton (Seriously, what was the deal with the cheezewiz omlette thing?)

-Snacks. Chips, bread, crackers, cheese. Nothing too strong in flavour, it messes up the palate, you do want to actually taste the beer. Avoid things that might upset your stomach when mixed with beer. Hummus might not be your best choice.

-Water.

-Beer.

-Patients. There are a lot of line-ups. A lot. For just about everything. 7,000 people in a parking lot waiting for different things. It's confusing, so keep your wits about you.

-Rain gear. It can happen.

- A Cooler. Holds beer, keeps it cold, and you can sit on it.

- A Golden Ticket... it's anything but golden.

- Cash. Cash only place... Only!

- A friendly smile and a generous heart.

Enjoy.

This event may even take some training. Not quite Beer Fest style, but tolerance is needed, especially if you don't have will power. Also, forget that fad diet you were on before because you know someone is going home with a Double Down at some point (who was in the elevator with those things?!). Now that I think of it, there is probably someone out there with a survival guide to the Double Down.

This is a huge party where (some) people start drinking in the early hours of the morning if they ever stopped the night before. Eat a big breakfast. It will do you good. Even if there is food at the event, the bbq options tend to be pricy and not that filling. Also, the line up for the pub is crazy long and it could take you hours to get food if you ever get i

n the door. This is also where chips may come in handy if you are set on getting the pub food.

Be patient, talk to people, take your time drinking, and have a bit of will power. You may see a load of beer you want to try and very friendly people willing to share every ounce. For each sample of beer you might as well have that much or more of water. Just think of someone lining up a Westy 8, Westy 12, Pliny the Younger, Vanilla Bean Dark Lord, The Bruery beers, etc . Some people wait a life time to try each one of these, some people are willing to share very openly at one moment. You know it won't last long, so small samples (be generous, offer something back, and save some for everyone) and drink water in between. This also helps you rinse your glass and

get ready for the next brew. The first beer of the day was Denison's Weissbier. I'm sure that would make Mr. Handcock proud.

Also, make sure you bring your own local brewers beer with you. People are interested even if it seems over done where you are from, others are willing to try and you'd be surprised what others like. Also, picking up growlers along the way is perfectly acceptable to offer up. Again, this is a very civil event where people share. A great way to make friends.

Conversation is also a good way to keep your mind in tact and judge your alcohol intake. If you are slurring words and can't remember your last sentence, you may want to chill out for a while, grab food, drink water, and relax. It's a long day and a longer life, and you know the event will happen again next year.

Also, don't forget to stand in line to buy your bottles. This year everyone was supposed to get 4 per ticket, which then got reduced to 3 later in the day. Which is a drag for those who waited too long. Oh! When you get your bottles, hold them by the bottom. Not worth risking dropping your limited share of very expensive beer. I let my glass fall out of my pocket and break rather than risk dropping the case of beer. When you get it, find somewhere to put it. Do not just lay it down anywhere. There are people lurking around everywhere who do not have tickets. As much as I'd like to think people will not do bad things, they do, no need to have your beer taken from you. Keep in mind, it cost you CASH!

While all of the madness is going on, awesome bands are playing. For example, Imperial Battle Snake and Pelican. They both rule! It wouldn't be Dark Lord Day without metal. Plus, Randy Mosher is more metal than you! Never forget that. The metal man of craft brewing was there to chat, sign books, drink, and enjoy the event.

It makes you wonder sometimes when you see large men passed out, cup in hand and they even miss their turn in line to buy Dark Lord. It's not all about Dark Lord, it's the event, the social gathering, the travel, all of the other local brews from all over being shared. Just make sure you get your tickets worth. The beer is well worth all of the hype. Yes, it's that good. Though if they bottled the Vanilla Bean Dark Lord, I might get in line a day earlier.

It's truly amazing to see the attention this brewery brings to the craft beer world. Not only do they make killer sales on one beer, they are making the beer world a smaller community. All brewers and beer geeks are in this game together. We might as well get along.

After the event we went to a restaurant across the street from our hotel that had Alpha King on for $3 bucks a pint. Now that's a deal! The lobby of the hotel was a tasting room for the survivors.

In the morning we made a line towards Dark Horse Brewing Co. in Marshall, MI. Man, this place is cool with the mug club. Mugs are everywhere on the wall and people take them to drink from whenever they are there. A great idea, a cool niche, cool vibe, and great brews in the place. Their Imperial Stout is crazy good, not to mention the Crooked Tree I.P.A and Double Crooked Tree. Well worth the visit.

Customs are not that fun, but be prepared to claim what you take back. Some people are lucky, some are not.

This is a lot to take in during one event. It's hard to make sense of it all as it quickly becomes a blur. Just remember, you can have the time of your life at this event. More so, I believe this event becomes more enjoyable if you take some time the day before to hit a few brew pubs along the way, go sight seeing, eat good food, and relax.

I look forward to next year.

Cheers!

I'm Back!

2010-04-26T05:25:00.000-07:00

Dark Lord Day is the new Christmas. This is indeed a celebration, not to mention a total test of will power and liver function. I am still collecting notes, tasting notes on beer mats, recovering memory of the things I was drinking, sharing, etc. So, I'll be back a little later with more on my experience as a Canadian at Dark Lord Day!

BRB, DLD!!!

2010-04-22T10:56:00.000-07:00

I'll be right back. I'm heading off to Munster, Indiana tomorrow with Eric (Viggo) and Russ (Grub) for a massive beer run. The idea is to hit a few breweries and end up at 3 Floyd's for Dark Lord Day on Saturday, April 24th.

Is it worth the hype? I'll let you know how the trip goes. Beer is always about the experience. Individual beers themselves sometimes stand out because of atmosphere, the glass, the company, lack of company, etc. It seems like if a quality beer is made without fault it is only the palate and a state of mind doing the rest of the judgements.

Cheers to a fine weekend ahead. I'm sure I will not go thirsty and my liver will be suspended in bliss.

Also, check out the video for I'm A Canadian Craft Brewer for Vancouver Beer Week. This is great. Spread the word and be proud of your Canadian Brewers.

I am a Canadian Craft Brewer from VancouverCBW on Vimeo.

Beau's:Stout Beavers Get Sleepy in Belgium, Eh?

2010-04-15T05:08:00.000-07:00

It appears to be a busy time of year for beer. All of these events are getting in the way of just sitting on a patio and enjoying beer... wait, never mind that.

First off I'd like to thank Beau's and Bar Volo for putting the feature together. There were plenty of beer fans hanging around to try a few new beers to the scene of Ontario. One being the Beaver River IP'Eh? and the other being Matt's Sleepy Time Belgian Imperial Stout. Now, The Beaver River had made an appearance last spring and I will now look forward to it every spring.

The Stout is a great release. I may have trouble thinking of it as a "stout", but as a beautiful Belgian Strong Dark Ale it seems to fit my palate more. Regardless of titles, which indeed mean very little, it is a tasty brew, I assure you.

Beaver River IP'Eh? from the cask poured a lovely glowing orange around the edges blending into the copper like body, a huge creamy head that settles amongst the hazy contents. Obviously a little over carbonated while being forced through the hand pump. I Don't complain about this due to the aroma that follows.

The nose is really floral, citrus grapefruits, a hint of mangos, clementines, followed by a slight pine note. You can really get a sent of caramel from the malts and a touch of biscuit. Very cool. The floral bouquet was a little different and interesting. It had a lot of very nice tropical fruit aromas. I enjoy the hops in this one.

The taste was much to follow from the nose. Very bitter and citrusy up front. All the zest and pine just seem to swirl into the caramel malt sweetness. There isn't much hop burn from this. A little sweeter than the tap version, which at first seemed a little hop forward (I ain't complaining on either parts... just a new ball game). The mango returns in the sweetness along with some nice biscuity flavours and returns with that satisfying hop residue on the tongue.

With the over carbonation and the hand pump, this is super thick and creamy. Very frothy, smooth, and totally clean.

I really do look forward to this beer. I get hop crazy sometimes, but this really had the best of both worlds. A fantastic offering from this brewery!

Matt's Sleepy Time Belgian Imperial Stout from the tap poured a dark black and surprisingly clear, there was a little mahogany hue around the edges of the glass, and an ever so slightly tanned head that sunk to a slight film. Not much retention for the head or lacing.

The nose is pretty interesting. The belgian yeast character gives it a nice kick . Front off there is a hefty amount of smoke, charcoal, a little chocolate and vanilla along with a herbal character that is similar of cola nut. The yeast brings out some ripe raspberry and strawberry qualities as if they are stewing in their own juices and just mingle with the roast and chocolate tones.

The taste leans away from the smoke and puts front a very rich roasted cocoa beans, coffee, chocolate and vanilla. There is a little herbal quality that floats over the tongue and is blended with bready notes from the yeast. The finish is very nice and dry and snaps quickly with cloves and pepper and leaves the berry-like sugars resting on the palate. It is fairly complex.

The mouthfeel does end up seeming a little thin with it's high carbonation and why I would lean away from wanting to place it with other imperial stouts, but what's in a name? It doesn't take away from the drinkability of this one.

It seems everyone wants to pair dark beers with the darkest chocolate, or smoked meat or really strong cheeses. Personally, due to the light and crisp body I'd lean more towards pairing it with something simple and light, for example strawberries and whipped cream, with chocolate sprinkles of course, or potentially something like a strawberry shortcake. Let the beer take the food to a new level. If my food is merely blending flavours of the beer, then I'll just stick with the beer and eat before or after. I'm not huge on pairing, but if deemed necessary I really think it should be a complete experience, it should take your taste buds to the next level that the food or the beer could not do alone.

I did not have any of the Lug Tread at the feature, however I did recently pick up a brand spankin' new 4-pack earlier in the week. I did a review of it, however I'll just chalk it up to the time of day, and the whole atmosphere: It really hit the spot on a nice sunny spring day. The packaging is awesome. The bottles look cool, the cardboard is pretty hippy-like, and it looks as good as the contents inside. Good work!

I had a great chat with Steve at the bar. It's really good to see people who are behind the beer 110%. Even if he isn't the brewer, he wants and needs to know everything about it. The idea of being small, independent, and family oriented is a beautiful thing. He seemed really excited about his product because you could tell he loved it himself.

It makes sense. Why brew beer you wouldn't want to drink yourself? If you have a beer for ever mood and season, brew more beer!

I'll finish off by saying there is nothing better than a bar full of people excited about beer. Some may be there just to tick another off the list, rub noses with the brewer, or just socialize, because that's why we drink at a pub.

Cheers!

B is For...

2010-04-01T11:09:00.000-07:00

Ah, to be five years old (almost six) again. To wander through life driven only by curiosity of your surroundings seems a little too good to be true. Running in circles seemed like a great source of entertainment at that age (at least it did for me). To have a mind without filters between imagination and the real world. Thoughts are one with themselves, both dreams and the quick paced blur that the real world could be.

It appears that when five, turns to six and then you are soon "middle-aged" have experienced more than your fare share of the rat race, and what better way to relax and feel worry free at the end of the day but with a bubble beverage called "Beer!" The letter "B" is for a lot of things, but most commonly B is for Beer.

B is for Beer by Tom Robbins is "A Children's Book for Grown-ups" or " A Grown-up Book for Children." A tale of a girl, Gracie at the age of five nearing her sixth birthday and her curiosity for that golden bubbly beverage that made her uncle Moe burp, giggle, piddle, and make sense of life.

It's true, everything I ever needed to know I learned in Kindergarten, except for one thing. I didn't know anything about beer. Thankfully, I have grown up. Thankfully there is a book like this that brings me back in time and describes beer in a way I first imagined it, even at a later age.

This may not be a land completely of sugar elves and yeast, but there is there is a substance that make everything alright. Eat your heart out Harry Potter. This book is more to my speed. I just want beer with my cookies now.

It's worth a read to bring yourself to a child like state about a substance requiring an adult age to consume legally.

Please enjoy responsibly.

Black and Blue: Smoke em' if you got em'

2010-03-20T16:16:00.000-07:00

Please note the photo above. Do you notice anything? Here's a hint: I live in Ontario, and no one has underlined with a sharpie what they find offensive about the label.

Well, while everyone is sipping the St. Ambroise Stout Imperiale Russe, I am here feeling a little french as well. I have been looking at my stash of Aphrodisiaque from Brasserie Dieu Du Ciel! and I couldn't take it any longer. It was screaming "drink me!" Who am I to say "no!" to such a seductive bottle?

Just today I had picked up a hunk of smoked blue raw cow cheese from Quebec (Blue Haze!) and knew this would fit just right.

The smoke hints amongst the cocoa, espresso, vanilla, ripe red fruits, molasses and touch of breadyness in the nose of the Aphrodisiaque would pair perfectly with the smokey, funky, ripe blue cheese that this beast is.

The body of the beer even pairs well. Both are rich and creamy. The ripe fruit and sweet malt tones of the beer compliment the funk of the blue. Both are buttery going down. Honestly, this is poetry in pairing cheese and beer. Both are complex, but neither are all that complicated.

A match made in heaven or up in smoke, cocoa, and vanilla!

By the by, check out one of my best friends in the world. Chris Newell A.K.A. Zen. Whether you like Hip-Hop or not, he's got some pretty gnarly rhymes and beats. Everything he touches is creative and catches your eyes or ears. Not a one trick pony by any means.

www.myspace.com/zenistheillest

Cravings

2010-03-19T16:13:00.001-07:00

The power of suggestion. I think I'm drooling, thanks to a recent post by Pete Brown (yes, I do read his blog a lot, along with many others).

Obatzda! OBATZDA! OBATZDA! I really get a kick out of typing this word. Where is it? Or a better question: What is it? Obatzda is a Bavarian delicacy, a cheesy, buttery glob of stuff. In fact it's apparently 1/3rd aged Camembert cheese, 1/3rd romadur cheese, and 1/3rd butter. After that some paprika, pepper, salt onions, and any combination and amount of garlic, cream, horseradish, cloves, cumin, and caraway may then follow. It's all blended into some mash (obatzda roughly translates into "mashed one") and served on pretzels, best paired with a fine Bavarian weissbier.

Doesn't it look appetizing? I'm a sucker for pretzels and beer, I think adding this stuff might just replace hummus for me. Now, where can I get some?

I am craving this and I've never had it before. Personally, I don't care but I won't be happy until I find it, or make it myself. If only there were a pub in Toronto that could serve me obatzda, soft pretzels and a glorious pint of Denison's Weissbier.

This could be a challenge for the first Toronto pub to put this on the menu! If it's already on a menu somewhere, I need a push in the right direction.

I bet even pretzels dream of being smeared with this stuff.

Cheers!

Fast - Cask -Nation: Real or Not, Here it Comes!

2010-03-16T10:51:00.000-07:00

This morning I awoke to some early morning news of a development in cask ale. Fast Cask by Marston's will be released in the form of Pedigree and Hobgoblin during Cask Ale Week, March 29th - April 5th).

The idea is that the yeast is taken late from Primary fermentation and then replaced in the secondary (cask) with "beads" of yeast that settle the beer bright and quickly without the use of finings. Live yeast is technically not in the cask itself like real traditional cask ales, yet it still undergoes a secondary fermentation due to the development in yeast "beads" that act like sponges and ferment the sugars still left in t

he beer.

Why you ask? Well, it seems this development will allow more bars and pubs to sell cask ale. It seems storage and tap space make it difficult to have a lot of horizontal casks lying around. These Fast Cask's can be stored upright, can deal with a lot movement or turbulence in transportation and still be served almost instantly due to the technology of the "beads". Normally the yeast needs time to settle if disrupted from it's happy settled state in the cellar and then moved to the serving station at the bar.

Another thing to note is that now the beer settles bright without the use of finings or isinglass (tropical fish bladders) which makes vegans happy campers. Now even the strictest vegetarian can enjoy cask ale.

You can read more about this on Pete Brown's Beer Blog, who had the exclusive release of this information.

My standing on this is that it is a good idea. Just think of all the cask ales over seas can now be transported to North America with ease, no worries of bursting, going stale, or questionable freshness. I'm sure all brewers in the Burton-on-Trent area came up with this before shipping those casks of Pale Ale to India. This is also great for bars and pubs with no real cellar space, for those vegans who were always curious about the idea of "real" beer.

Okay, the other side of the coin is that, no it's not traditional. It's not "real" yeast. It may have some different character differences. I am also a little bit of a purist in the inside. I don't mind waiting a little while longer for a good ale. Today, in a local organic grocery store I noticed a lot of instant "organic" products, such as instant microwaveable rice, instant dinners, instant hummus, mac n' cheese, microwave this and microwave that, and even an over priced form of Mr. Noodle, all with the "organic" title (also note a lot of these products will actually give a percentage of the ingredients that are actually organic). Nutritional value didn't sway to far from the big brands either. I see a cycle trend coming along with this. It's a trend for the working class, the busy folk who have too much time to sit in an office, work outside, do odd jobs, but no time to cook. Pre-made. Can we have a blast to the past of t.v. dinners of meatloaf, potatoes, mushy peas, and some gelatinous substance in the middle? Except, this time we have "organic" or in the case of our cask: "Real". Good things take time. To be appreciated they

take time. If everything in life was fast, quick and easy ( I see a "that's what she said" joke in there somewhere) we will form a fast-beer-nation. Big golden "C" everywhere Fast Cask or another big brand form of it is served.

Now that I mention it, it'd be nice to have some big flashing sign over bars serving cask when traveling. It's not always easy to find, if it's even there. Could save a lot of frustration, perhaps?

I guess I worry that this development in secondary fermentation may lead to Quickie-Cask Cans (I should patent that) purchased at your local beer merchant, or cask vending machines for that matter (I think one part of my brain just said "cool!"). Will all of my favourite pubs become so crowded that I cannot get in? Or will slow cask take shadow to Fast Cask?

Okay, I am going a little far with this when in fact, I do support the idea. Honestly, this is good for business. Having cask ale available to more people around England and maybe even world wide will mean more cask ale for me, that will be less hard to find, traditional or fast. At least for those who don't not fully support the idea, Marston's will still produce regular real cask ale with real yeast, nice and slow, settled the good old fashioned way.

Though, there is nothing wrong with that little quite pub that serves a pint of fresh, real, traditional cask ale with no more than a handful of regulars chattering over a pint of glory.

It All Goes Under Your Nose

2010-03-07T18:33:00.000-08:00

What do you think of when you think the word "beer"? Do you simply see a bottle, green or brown? Do you see a golden fizzy drink? Do you see mountains that turn blue when the time is just right? Do you see a pint of an black opaque molasses looking beverage? Do you see a creamy, hazy weissbier with that huge rocky white head? Do you see musical notes? Do you black out or go blind(if you do go blind, please reconsider drinking the blue stuff under the sink... it's not beer)?

I pose the questions above because at the end of it all, it simply goes under your nose. This week I had a bunch of friends from Newfoundland visit the city. Most had the weekend off and simply wanted to shop, party/drink, and eat at different restaurants. The idea of having a few drinks at a pub came up, and this got me kind of excited because I was put to the test to see if I could find them something different that they have never had before but might like. Well, I enjoy a good challenge.

So, we hit the pub. A few ladies claimed not to like beer and it only took a sleek looking glass of the famed Denison's Weissbier full of cloves, banana esters, lemon, bready notes, and with it's high carbonation, it was a quick win.

Some tend to think that if it's dark it's a stout, heavy, or just "gross." One one of the bunch claimed that he would drink anything as long as it wasn't a stout. You know, "for a laugh!" Durham's Hop Addict had an amusing tap handle and sealed the deal for the first round. Well, as I figured he was just going to get it past his tongue as quick as possible, because that is the custom of most drinkers unaware of what an IPA is or what hops actually contribute to a beer. I simply purposed he smell the beer before drinking and think of citrus and pine. "Grapefruit, it's grapefruit!" Followed by, "this is kind of bitter, but it's enjoyable. I just want to drink this slowly."

After a few drinks they were ready to head to their hotel, not before stopping into the LCBO for more alcoholic beverages for when they got thirsty again. Surprisingly I noticed quite a few go straight for the OCB's Discovery Pack #4. Some others went for Steam Whistle for it's green bottle that was local but looked similar enough to the European import brands that they were familiar with. Others just picked up the "coolest" looking cans they could find and a bottle of rum for good luck.

Most people don't care to pour a beer into a glass, appreciate the colour or aroma, and simply describe the appearance of the beer on the label itself. How sad for some fantastic brews lacking in the arts department. We all know of a few that need not go mentioned.

The one thing I did notice is that people never rejected a "dark" beer when they couldn't see the colour of it within the walls of a brown glass bottle. The idea was just to try something new, try something local. When in Rome, do as the Romans do. Drink the beverages of Ontario because they don't frequent Newfoundland all that often. It has been nice to see Mill St. get the Organic Lager onto the rock. A safe brew to add to the small beer selection that exists on the island.

This weekend has proved that even the most stubborn people are willing to try something new. Baby steps, but they are willing, especially in a dare or party situation. As long as someone breaks out a guitar and sings celtic jingles revolving around the subject matter of booze, boats, and women, then someone will drink something as long as it's called alcohol. Preferably beer it seems.

The other issue to note here is the importance of a label. Should we all have labels of horses, dogs, or no images at all. Should there be swirls and bright colours, a cute brand name, or a commercial on the television that one person remembered?

As much as I'd like to be idealistic and fight for the idea of a label or name not mattering, it really does. The label will sell a beer to a stranger, and the product itself will keep them coming back. If the second time they come back and it's not consistent like the mainstream counter parts then that could also pose problems.

After reading Pete Brown's blog about comparing beer to wine, I too thought it may indeed be fruitless to compare beer to wine or compare beer to anything but that golden fizzy stuff. Though, it is not a lost hope to get people to try new things. Beer is still meant to be fun, drinkable and for most, a social beverage. Sometimes a small selection of craft beer is better than a big. I keep thinking "baby steps."

At least, at the end of all of this I know that people will indeed seek out new things, and some will never look at a mainstream "IPA" the same way again.

At the end of the day, I feel like I've done my part for craft beer. The movement is in the right direction. I think this calls for a drink.

Cheers!

Beer Olympics: Brew Dog vs. The World

2010-02-16T05:04:00.000-08:00

BrewDog, I salute you! The Scottish boys have done it once again and reclaimed the title of strongest beer with a new bottle they are calling "Sink the Bismarck." This is apparently clocking in at about 41%ABV.

It makes you wonder if this is just going to go back and forth to see who can make beer flavoured moonshine. Could it be the next summer craze? Think this will come in a glass with a sliced lime on the rim?

Sink the Bismarck! is beer, amplified. With the volume turned full up, it is important you that you be careful with this beer and show it the same amount of sceptical, tentative respect you would show an international chess superstar, clown or gypsy.

Even if you have no taste for extreme beer or eis/quad-IPA, you have to admit they are good at marketing. Well, we can see 2010 is off to a huge start, and huge IBU's and huge %ABV.

You can read more about the massive 41%ABV beer here. These bottles should run for about $65 and change, if not more by the time they are released for order online.

An early morning toast, Cheers!

EDIT: You can see here James from BrewDog's take on the video and the beer itself. These guys really do have a good solid head on their shoulders, love what they do, and have fun doing it.

Sink the Bismarck! from BrewDog on Vimeo.

McAuslan St-Ambroise Imperial Russian Stout

2010-02-10T13:27:00.000-08:00

Thanks social networking programs!

I noticed a tweet this afternoon from Josh Rubin, the beer columnist from The Star that the purchase order has gone through this week and if all goes well, by mid-march the LCBO may be receiving the McAuslan Brewing limited release: St.-Ambroise Imperial Russian Stout.

According to Canadian Beer News:

"Only 9600 bottles have been produced"

It was assumed that the release was subject to Quebec only, though it's nice to know that things change over time.

Will this be another brew to quickly fly off the shelves? With the BA reviews we can see it will be something worth seeking out.

Cheers!

Play Nice!

2010-02-09T14:57:00.000-08:00

Is the world becoming a giant playground? Craft brewers are on the same team! Right? The little guys, we are up against the big guys. The phrase "pick on someone you're own size!" was always meant for the larger('lager' was what I miss typed and probably did so correctly) picking on the smaller. Well, according to Beernews.org, Bear Republic Brewery is filing a lawsuit against Central City Brewing Co.

The Boston IP blog posted the details about the Bear Republic lawsuit over the weekend. California-based Bear Republic is suing British Columbia-based Central City over alleged trademark infringement on its “RACER 5 INDIA PALE ALE and BEAR REPUBLIC RICARDO’S RED ROCKET ALE” marks. Bear Republic takes issue with Central City’s Red Racer product line which hit cans and U.S. distribution for the first time last year. The brewery sent a cease and desist in mid-December to which Central City responded in early January, rejecting Bear Republic’s claims."

Okay, so when did this matter so much to small craft breweries? I'm also fresh after watching Beer Wars. So much effort and money goes into beating out the small guys, and craft brewers like Sam Calagione of Dogfish Head, who after watching the movie, much reminds me of Keanu Reeves as Ted, in Bill and Ted's Excellent Adventure (in the most respectful way possible!!!) still could care less about the Japanese brewery making Catfish Head 60 Minute IIPA. Granted, it's all in the way you tip your hat and adjust to the market.

I see Canada as a place that still believes that the United States of America will never find out about their beers. However, with sites like Beer Advocate it's easy to see word spread really quick. Especially when a beer like Red Racer is getting a lot of BA respect!!!

This simply makes me feel a whole lot of mixed feelings inside. Considering, we have Stone collaborating with Jolly Pumpkin, Brew Dog, etc, and we see 3 Floyd's with Half Acre Brewing Co. collaborating. Why can't we all just get along?

I just feel a little bizarre about beer marketing these days. Everyone wants success. No one wants to fail. But, after watching Beer Wars the movie, we have to work together. Healthy competition is fine, but as such a low percentage of the total beer market share, who cares if "Red" is used in a label or as a brand. Let it slide. It's not like you are all making mass produced Lime Soda-like "beer"... I digress.

Let the small stuff slide. Life is hard enough without fighting in the sandbox while wars are going on outside. I still believe in purity and that if you believe in what you do, and what you do holds craft and merit, it will succeed regardless of the B.S.

Please, craft beer will struggle for a while yet before we even start scratching the surface of the mass market, so let's be nice to each other while we reach for a higher ground together. The underdog can, and will eventually win.

Though, I will mention that after watching Beer Wars, I often feel like screaming inside and wondering why so many people are afraid to open up their taste-buds, but willing to let a television tell them what will look good going down (NOTE: no mention of flavour in commercials!).

I'm often sure this Rooster feels the same frustration every single morning ( please enjoy):

Ontario Get's Stone(d): Worthy?

2010-02-08T13:43:00.000-08:00

So the story goes: a bunch of arrogant bastards walk into a particular Bar Volo on a sunny Superbowl Sunday afternoon and they get Stoned.

The regulars, total strangers, passers by, and most being beer geeks from far and wide stopped by to pay respect to a brewery that deserves it. This brewery is Stone Brewing Co. If you have followed any brewing news you can see that they are making waves, or flying straight over them. A craft brewery doing everything in its power to be seen, heard, and tasted.

Is Ontario worthy of such products? From the turn out of happy drinkers sharing bottles, thoughts, and company, it's obvious that we are truly worthy. Simply by the empties left on the table at the end of the night should give an example of how far beer fans will go for a good bottle of beer. This isn't to say that Canada doesn't have good breweries, in fact we have many that are top notch and can compete with the best of the best. Though, when you taste any of the Stone brews you know the quality that goes into it. It isn't a gamble to try the beer and wonder if you'll like it. It simply demands your respect.

On top of that I've never noticed any other bottle with so much text resembling short essays. Maybe it was just the sun shining through the window, the many people admiring one brewery, and one brewery only, the cases of stone, the dead solider (empty bottles) making their way to a table, but something felt right. Even as the sun began to set it was still a great atmosphere.

I could go on and describe every beer, but I'd love to just note the Vertical Epic 060606. For a four year old bottle, this was lively, aggressive, contemplative, complex, bold, brash, and of all things, Epic. Epic, indeed.

Once again, a huge thanks to Volo for putting this off. If we are not worthy, who really is?

Needless to say none of the Stone appreciators are worried about our bone density or mineral content today. As all the news today has been over the silicon content beer provides for strong and healthy bones.

I say more barley and hops please! Who would have thought a nice barley wine or doubleIPA could keep the doctor away.

On topic, I see these beer events and the supporters giving hope for the growing market for a much wider palate. It's not just marketing anymore, but individuals hunting down quality and specific tastes. 2010 is looking good. Well, it may be an epic year for beer in Canada.

I do indeed feel worthy.

Cheers.

When I Grow Older I Want to be Just Like...

2010-02-04T05:24:00.000-08:00

Ola Dubh, you make life run smoothly. I must say, I feel fortunate to have tasted the Ola Dubh Special Reserve 12 and Ola Dubh Special Reserve 40 from Harviestoun Brewery, located in Alva, Clackmannanshire, Scotland (Thanks Doug!). It truly is great to see these graze the shelves of the LCBO, if they even made it to the shelves.

Ola Dubh is based on the Old Engine Oil and aged in scotch whiskey casks from Highland Park Distillery. This is apparently a "nod to the classic Imperial Porters (and Stouts) of the 19th Century,".

It makes you wonder sometimes about how age really does affect scotch and beer in characteristics, quality, and even price. I felt like putting it to the test. I started with the Special Reserve 12.

Bottle from July 2009 : 59997
Just prying the cap off lifted a beautiful bouquet of pleasant aromas.

It has a rich molasses nose, oak, whiskey sweetness, some roasted malt characteristics, a little tobacco along with some other subtle grassy notes, moss-like. All of these aromas are very soft but enchanting as it brings the eyes to the opaque black body and a creamy tan head that lasts and laces beautifully.

Tastes of rich bittersweet chocolate, hints of black pepper, smoke, blackstrap molasses with warming alcohol bringing up some rich red fruits, plums, raisins, and currents. It tips to a dry and bitter ending of scotch whiskey, oak, and the grassy notes from the nose. This is very malt forward, no off sensations, just a very fine balanced beer.

The mouthfeel is silky and rich. A little oily, possibly from the oats. Full of warming, near hot sensations on the palate, with a nice dry finish in it's moderate carbonation. There is a mild astringency that I am linking to the hot alcohol and potentially the wheat.

This is very drinkable. Very calming.

I could have continuously put my nose in this beer. Very pleasant.

Then there was the Special Reserve 40.

Bottle # 00639 : August 2009

This pours a silky, oily, opaque black with slight burnt brown notes as it thins around the edges. Thin, fine bubble head, slightly tanned. Beautiful lacing. Markings of every sip.

The aroma is huge of cherries, chocolate, scotch, ripe plums, figs, hickory, oak, smoke and tabacco grassy notes. The roasted malt presence is very brilliant and spiked with the oak cask and scotch whiskey. Brilliant aroma.

A huge rush of vanilla, thick bitter blackstrap molasses, herbal, licorice, roasted malt, scotch, dry oats, and warming alcohol. Bold flavours of raisins, pete, and really dark stewed cherries. Each sip brings out other similar flavours, some peak more than others. The oak is ever present and really gives this beer a beautiful finish. The whiskey backing is defined very nicely and a 40 year old one at that.

This is oily, thick, somewhat chewy, medium to high carbonation for the style, a little edgy and brash, though I can only imagine how this will age. It still finishes very dry, yet milky on the end. This is complex and complete. This is a beautiful beer. It really does have a sparkle and shine that the 12 year old doesn't quite have.

Top notch.

The little medallion with the mouse is pretty awesome too.

The 40 was indeed beautiful and regardless of price, it would be well worth every penny. I hope to see more of this and look forward to when it hits the shelves again. The website actually fails to note the Special Reserve 40 is a part of the regular lineup.

(I meant to post this last night, but I was far too relaxed and caught up in the moment of great beer to write about it).

Cheers!

Ready, set...DRINK!

2010-02-02T19:50:00.000-08:00

Out in the Franconian lake region of municipality Oberasbach, Germany lies a little brewery. This brewery is called Schorschbräu, yet there is nothing little about the beers in which they produce. "Home of the Strongest Beers on Earth." is their slogan and they appear to be correct. Their Schorschbok 40% has taken the lead in the race for highest ABV beer at 40%. Technically it is clocking in at 39.44%ABV. But, who's counting decimals and fractions?

They have knocked our BrewDog buddies over in Scotland from their perch with their 32%ABV Tactical Nuclear Penguin.

Seems like the brewing community around the world is brewing up some healthy competition. The good thing about this is that they are both different styles of "beer." The Tactical Nuclear Penguin is an "Uber-Imperial Stout" while the Schorschbok is an Eisbock.

Not a lot of reviews of this puppy (in fact, only one that I can find), as this is an extremely limited release, and I'm sure it has corresponding price tag.

Are these extreme beers worth the price tag and hype or are they simply novelty items? Is "drinkability" still considered when these beers are produced or is the shock value that makes it worth seeking out and drinking? Granted the website likes to remake that these beers are brewed under the Reinheitsgebot. One way or another, this is indeed impressive and really pushes the idea of extreme brewing.

Drink up!

Making Waves: Cannonball!!!

2010-02-02T13:30:00.000-08:00

It only takes a quick google search to see that craft beer (or #craftbeer for those who tweet) is making waves. Stone Brewing Co. of Escondidio, California seems to be skipping the waves all together and jumping the pond to brew with other brewers as you can see on their website along with a request of proposal to brew under the Stone name in Europe.

Though back on December 22, 2009 when Stone first put up the video blog for this Steve Wagner the President and Brewmaster mentioned they were willing to open up a brewery anywhere in "Europe, except for France." Needless to say, very shortly after this there was another Video blog that popped up as a response and an apology for the comment as it was intended for humour.

It seems hard to imagine that people make phone calls or write letters (snail mail that is) anymore with all of the technology presented to us. Just think of the population that owns a cell phone yet rarely makes or receives a call, simply text messages. Communications just seem easiest by means of e-mail. Though where is our e-mail going? After it is sent, where does it go after that? Should we be concerned?

Well, to answer that, who really knows where it goes, but there is a good chance it may end up on a message board of beer advocates if you are not careful with your choice of words. As we see a flood of opinions battle it out on the topic of Cigar City Brewing's (Tampa, FL) Joey Redner and his e-mail conversation with a customer. You can see the original post here.

If you follow this link (Ta-da!) you can scroll down a bit and read Mr. Redner's (Degarth) response to the whole stir that followed.

It makes you wonder who is watching, listening, reading, or following you around every corner and where some seemingly private conversations and interactions end up. This particular incident has caused quite a bit of publicity, and it's hard to say whether it's good or bad. Some ideas on professionalism are pretty obvious and anyone who has ever entered the realm of customer service will know that it's important to have a bond with customers. It only takes one person to spread the word and we are finding out that words can be copy and pasted pretty far across the vast information highway.

In mention to my previous post we are indeed heading into a new decade with guts, glory and technology. The little guys may have a lot of attitude in there beer and marketing tactics, but maybe a friendly smile once in a while might aid in giving craft brewers everywhere a good name. Then again, even bad apples have their sweet spots.

On a similar note, it's going to be great to see Stone Brewing Co. roll across the border into Canada. Volo will be hosting a day of Stone beer for those who are worth on February 7, 2010. Details here.

Back To The Future

2010-01-31T21:28:00.000-08:00

Beer Wars is now available for the masses of North America. In Canada, the film is available to rent On Demand through Digital Cable and Satellite providers Rogers Cable, Cogeco, Videotron, Sasktel and Shaw as of February 1st, 2010. A documentary of David versus Goliath, except this time David's got a lot of friends, and the use of social networking such as blogs, facebook, twitter, etc to keep everyone updated on every stone thrown at the widow of the big bully breweries.

We are leaping into a new decade with guts, glory, and more technology than any of us could ever know what to do with (iPad, anyone?). Suddenly the little guys are using these resources in a creative way to gain some ground and influence the mainstream masses. This movie created some stir when it was first being screened, though these people were generally beer geeks. Now, this is going to be put in front of the faces of those who should see it.

The Beer Wars website posted the question "What do you think this launch means for craft beer?"

I think this launch is going to really stimulate the market. I see Canada really stepping up the game and playing against the grain of the "safe" market. It's a reminder that we are smarter than corporations think we are. We have the resources, we have the talented brewers, so why are we "10 years behind" the American craft beer industry? I see this launch as motivation for Canadian brewers and Canadian drinkers to experiment, try something different and start paving the way for a world of better craft beer.

Personally, I hope this movie translates well for the Canadian audience. It's not to continuously compare ourselves to the U.S. However, why not close the gap and use our resources well.

What could this mean for craft beer, and Canadian craft beer specifically?

The Local Watering Hole

2010-01-26T19:09:00.000-08:00

Where do you go on any other night of the week? The night when you just need to get out, feel a piece of comfort, have a pint (or two), some good food, and great company. It's amazing how pub culture can really equate to a community depending on your local. A person becomes a "regular"... some more regular than others (possibly becoming known as "the local" but if you see me that much then it's obvious that you have no reason to judge me).

Truly, the idea of going to a pub around the corner near your home, simply knowing you will run into someone you know and if you don't, sitting at the bar will bring up conversation with a new stranger you may get to know in the future.

This sort of thing can only happen at certain places with certain people, and The Victory Cafe does it for me. It's very near by my pace of residence, the beer selection is amazing ( please note the rotating selection on hand pump cask ), a long bar lined with Christmas lights all year round, stucco walls, wood panel booths, local art and photography on the walls, chalkboard menus, reasonable prices, great service and only moments away from bar-stool conversation.

Everyone should have this sort of place and it could be anywhere. Where is it for you?

This is not the idea that you should only have one pub to go to, but one you go to because you know, you understand, everyone knows, everyone understands that this is your living room away from home and someone else as well(and most likely the Leafs will be losing... once again), so show respect.

Is pub culture lost these days? Do people really need a reason like music, a birthday, work social, etc to go to a bar / pub?

Can we always have a neighbourhood pub that has a nice selection of local beer on tap? May they have delicious food on the menu as well?

Weekly specials and a rotating tap to keep things fresh and new? Please and thanks.

Where do you go for this feeling? What is it that defines your favourite near by pub? Granted, I have a few pubs I enjoy that I do not live near and I manage to frequent, but comfort is allowed to be close to home and further away as well.

Also, I'll just make a mention that there are local gems brewing. This is a good year brewing, this is a good year for beer, keep your eyes, ears, tongue, and nose peeled for lots of fantastic things to come.

Suspense.

Cheers!

Hipsters and The Market

2010-01-26T05:32:00.000-08:00

Now, I know most my music going friends are not too picky about the beer they pick up, they just want something that tastes familiar, is marketed (if at all) lower than the major brand "lite" varieties (and get's "the job done"). Though, get this...when you pay more almost a dollar more for a 344ml bottle of beer for the same generic (corn filled) beer on tap poured into a pint glass. Short pour argument aside you you which is the better deal (a gin and tonic!).

When there is no menu or price list, is it up to the bar tender to inform the customer of the price difference or that there is a "promotion" on said beer?

Is it trendier to drink out of a bottle? Does it matter that people see what you are drinking?

Maybe the "hipsters" have spoiled it for the rest of us... bless their souls for buying up everything and anything that is retro. But, leave the PBR and 50 for Dad after he finished mowing the lawn and don't charge someone 200% mark up on it without good serive, thank you very much. Oh, and if you some how get away with this don't expect a tip when you short pour (even if it is the most generous thing a bar tender can do) and give me attitude about what they are allowed to do and even complain if tips are not large enough for their wallet.

Someone needs to really pour their hearts out for the craft beer market and throw it into these bars where hipsters and music lovers go. We all know the push for local, craft, and bold (not over-powering) for everything else in the market. The age group between 19 - 25 is a market that can think for themselves, they are educated in everything else, why does beer fall so far behind for most people? Why would people rather support the local coffee shop, their local cafe, restaurant, etc but not a local beer?

Why, people, why?

Will it take a huge marketing campaign or just the "coolest" looking guy on the block going to the pub and asking for something fresh, local, of quality, flavourful, in a nice clean glass, and served with a smile before it takes off in Canada?

Bière et Compagnie

2010-01-24T18:43:00.000-08:00

Beer, cheese and chocolate. Need I say more? Perhaps the phrase "stick a fork in me, 'cause I'm done!"

A huge thanks to Ralph, Bar Volo, Julia from Cheese Culture, Michael from Chocosol, and HMH Negotiants for putting off a wonderful event. Presentation, education, good company, and a cozy atmosphere on a drizzly Sunday afternoon. It was indeed a great way to spend the day, indulging in new (to Ontario) beers and cheeses from Quebec and fine chocolates from Toronto to really fulfill the idea of richness on the palate.

Put the wine down and pick up a beer because that is going to go better with cheese, any cheese, but these pairings were out of this world. Even if the suggested pairing didn't fit your palate you were able to mix and match to find something you liked.

Julia Rogers provided great commentary, insight on the cheeses and why she believed each beer suited the cheese. A great wealth of knowledge, and even if every palate is different, I will forevermore take her suggestions and accept that she is correct.

The afternoon started with Dominus Vobiscum Blance from Microbrasserie Charlevoix paired with a Peppercorn Raclette from Fromagerie Station. This was a great mild introduction to warm the palate of things to come. A huge floral camomile, citrus, rose hips, wheat, fruit, cloves, yeast and a nice crisp, dry finishing beer to go with a soft but assertive snappy peppercorn cheese.

Second was Rosée d'Hibisus from Dieu du Ciel! with Chèvre Noir from Fromagerie Tornevent. A spicy floral beer with sweetness that bites in similar ways as a fine red wine softened by a goat cheese to subdue the flavours of the beer but enhance the flavours of the cheese.

Dominus Vobiscum Triple from Microbrasserie Charlevoix was a fine match for a 5-year old cheddar from Fromagerie St. Albert. I may have been left with the yeasty bottoms, but it's always nice to know how a yeast strain tastes (and I like this one). A very warming beer, big tropical fruit esters in the nose, pineapple, bananas, a warm dry finish with little residual sugars to take away from the spicy hops that were elevated by the cheese. This cheese would go well with absolutely anything.

The ever popular Aphrodisiaque from Dieu Du Ciel! and it's cocoa, vanilla, smoked notes that cross from nose to tongue blended straight into Le 1608, a raw Canadienne cow milk cheese from Laiterie Charlevoix. A simple pair. Neither flavour dominated the other. Two great things in harmony.

Does anyone remember Fizz candy? Well, I was quickly reminded after sticking my nose in the Impériale Weizen Grande Cuvée from Les Trois Mousquestaires. This beer is bold, complex, borderline complicated: buckwheat honey, citrus that tangos with the tropics, a herbal smokey body that's chewy (yes, chewy) and alcoholic. I could write an essay on all the senses this beer rolls over. Then add a Cabriole goat cheese from Fromagerie Fritz Kaiser. Let's just say, two complicated things work well sometimes. This cheese was described as something "born in a cabbage patch," stinky, earthy, creamy, bold... very bold. The effect of this pairing was similar to adding wasabi to sushi. It opened my sinuses and brought a tear to my eye. That is beauty, my friends.

To top everything off, introduce a beer that recently has won my heart after a recent trip to Quebec: the Imperial Baltic Porter from Les Trois Mousquetaires. This is a "Wow!" beer. One to say it's a porter will raise a few eye brows, then tell them it's a lager, then tell them it's a 10%abv beer. Huge cocoa nose, sweet molasses raisins, plums, dark red cherries, smoked beachwood, with a very rich body, full on the palate, some salty lingerings, prunes, cherries, sweet but not too sweet, dry but not too dry... just beautiful... (and I think another tear came to my eye). Why would you want to put any other flavour on your tongue after a sip of this? ... Unless you were to pair it with Ciel de Charlevoix, a raw blue cheese from Affinage Maurice Dufour. Anyone tell you about that new flavour sensation "umami?" This cheese is just as complex and beautiful as the beer. This cheese is aggressive and so is the beer. Fight fire with fire and you have a fine finish that ended surprisingly soft.

Maybe that wasn't the end, because there were many fine chocolates with vanilla, chilli's, pure cocoa nibs, and one awesome cocoa salt, and I may stand corrected that it had similar qualities to beets and hibiscus (cool). Pass the salt, and could I have fries (or frites) with that? Michael was a fantastic speaker, a wealth of knowledge and knew more about vanilla, cocoa, and innuendoes related to the topics at hand.

Again, a great event for those wanting a pleasant treat, education, cozy atmosphere, and great company on a Sunday afternoon.

It's awesome to see more events like this pop up around the city. The craft beer movement is really working. The smaller local scene really does have the upper hand by pairing with friends in the food and beverage industry to market, pair, and educate the population on what can really set senses off. Fine beer, cheese and food doesn't have to be scary, big or daunting. It really can be simple, or it can be complex and complicated (if you so desire). A topic also brought up by Garrett Oliver at the Rhino's beer dinner, mentioned in The Great Canadian Pubs and Beer blog.

Enjoy.

Cheers,

-b

New and Old: Baltika No. 6

2010-01-18T13:11:00.000-08:00

Nostalgia is a wonderful thing. It amazes me to think that beer and numbers always remind me of my tour in Russia back in 2007 playing timpani for a chamber orchestra. A trip I will never forget and I often think it's a huge reason I got into being a beer geek. Being from a place with little choice in beverages to a place where there was one brand alone that had a selection of beers numbered 0 - 10 along side a few other beers thrown in there. Well, doesn't that seem like a challenge? Ten days in Russia and ten numbers. Okay! So I never got through all of them, as some were seasonal, out of production, or simply unavailable at the vendors and markets I went to.

This brewery being the Baltika Breweries, based in St. Petersburg, Russia. This is the largest brewery in Eastern Europe with 85% of it's shares owned by Baltic Beverages Holdings (controlled by the Carlsberg Group).

Production started in 1990 and quickly grew to leading the way for the Russian beer market, not to mention one of the top leaders in all of Europe. Some may claim it's the "pride of Russia", but the economic growth of this company would make any business savvy person give a thumbs up.

Well, being a bit of a collector and a sucker for a souvenir, I had brought a few numbers back with me, No. 4 (original) with rye malt, No. 6 a baltic porter, and No.8 an unfiltered wheat beer (and a few bottles of vodka..."when in Rome..."). All but the No. 6 was gone. I had been saving it for a moment of reflection upon one of my favourite trips to date.

The LCBO was gracious enough to supply a nice Baltika Gift Pack containing the No. 5, No. 7 and (TA-DAH!) No.6 along with a nice branded glass. This presented me the ability to do a nice side by side. What Russia tasted like fresh in 2007 and what Russia tasted like in Canada now that it's 2010.

2007 - Pours an opaque black, brown hue in the light around the edges. A decent clarity and a mocha cream head that dissipates very quickly and clings to the sides of the glass.

The aroma is very boozy, plums, ripe strawberries and currents. Subtle notes of oak, toast, caramel and nice roasted malt balancing the sweetness.

The taste brings flavours of of cocoa, ripe red plums from the aroma, brandy and a rich cream. It has a slight tartness and tones of raisins and cherries. The roasted flavours have been dominated by the alcohol. Very little hop profile at all.

It has a thin body, lower carbonation, very silky, with a sweet liquor-like residual sugar lingering.

This has aged very well. It tastes nothing like I remember. It's like a roasted "weak" strong ale. I'd put this next to the fire (if I had a fireplace) with a bowl of raisins and almonds while watching the hockey game.

2009 - Pours opaque black with a thick creamy white head with great head retention that laces and lasts ( until the very last sip).

The aroma is smokey, hints of hickory, cocoa and a little sweet vanilla hiding in there somewhere. There are a few fruit esters in there from the warming alcohol, but not enough to really pinpoint.

Caramel sweet dominate malt, roasted cocoa, smokey and toasty, and various dried fruits (raisins and dates). Balanced well with the roasted malt and noble hop presence. A touch of brandy flavour stays on the tongue.

The body is full and creamy, moderate carbonation, the residual sugars do not last long, it really has a lager presence with a crisp dry finish.

This seems more like what I first tasted. I think this is a very nice baltic porter.

It is amazing what two years can do to a beer and how they stimulate my memories now. Russia was a fantastic time where I had many experience that will never be forgotten. To be able to taste a memory the way it would have been fresh and taste the lingering, aged memory and compare... that is a great thing.

Would those times be remembered and thought of so highly if they happened today? maybe not, but I'm glad they happened when they did.

And for your listening pleasure, Russian dub! I was lucky enough to see a great Russian reggae group, Dr. I-Bolit and the Tribal Roots.

Bartle's Big Busy Day

2010-01-03T18:33:00.000-08:00

It's hard to tell whether or not to blame it on the turn of the year and more so the decade. However, I cannot remember the last time I was this motivated to make the most of every day. In the past 24 hours I have laid down drum tracks (two takes, thank you very much!) for a new band project, slept, woke up early, made breakfast, had coffee and dug deep into Pete Brown's book, Hops and Glory, called the parents back home as they are gearing up for a trip down south, went to the gym (HEY! Even little guys need to exercise sometimes), got groceries, made lunch, did laundry, cleaned, swept, mopped, bottled my baby (Bartle's Broken Hearted Ale: an IPA at 6.4%ABV and ~80+IBU), practiced rudiments, and now I'm here writing away.

How good is it to make resolutions and stick to them? Even if they don't last all that long, it feel good to be on top of things for the time being. Anyone else have a New Years resolution or goal they actually kept?

While the new year is still new and fresh I figured it was time to check out the Brew Dog's Punk IPA. "Beer for Punks" is a good slogan, though in my opinion it's beer for people. Everyday people. Even the everyday people that really love good beer. They put a "twist" on a classic style that indeed proved itself worthy on it's major voyage from Britain to India.

My review: From the bottle with best before date 11/10/10 it pours a pale golden straw with a snow white cap. Quite similar to a pineapple soda, but with head. The nose is full of pineapple, mangoes, kiwi fruit, clementines, some backing of grassy and mild pine notes.

This beer is boldly fronted with a lager like cider sweetness, caramel notes, biscuit and quickly followed by a very bitter backbone reminding me of hay barrels and pine. Though, remaining on the sweet side with every initial sip, the lingering bitterness is very pleasant. The mouthfeel shows carbonation to be a little high, it has a nice dry palate with a few residual sugars lingering around. It's pale, crisp, and clean. Very drinkable, and with the exception of the brilliant tropical punk-punch nose, it does resemble the style.

When tasting a beer that may not be complicated yet shows a lot of personality, it get's me excited about a brewery and the other beer they have on the line-up. Maybe one of these days I'll find myself close enough to latch on to a sip of Brew Dog's Tactical Nuclear Penguin.

Tactical Nuclear Penguin from BrewDog on Vimeo.

I'll do my best to drink it in style.

Cheers,

- b

Cheers To A New Year!

2010-01-01T19:46:00.000-08:00

Here we are. Another day, another year, and another decade down the hatch. 2009 has been an adventure. It was a blur to say the least and it really is hard to focus on any point that really stands out. I find it hard to go through 365 days and find even a few that made the whole year worth while. Everyday is worth while in my books. All I can say is that it was a good year. Lot's of music, touring, brewing, meeting a lot of great people, studies, books, beer, food, ups and downs. It was full of life changing experiences. My eyes have opened to many new things, and I have revisited some old things (how did I live without cheese?).

This decade seemed to hang it's hat on the ideas of reflection. There has been a lot of looking to the past and building upon those things we left behind years ago. This could be a slingshot effect, pull back and then snap into the future. Hey, maybe we'll be flying around like the Jetsons in the next few years.

I notice a lot of extremes in the trends of the food and beverage industry. For example, everywhere you go you see local and organic restaurants sitting next to a "new" greasy spoon diner. Decisions, decisions, decisions. Stop into the "organic" joint for some raw dehydrated kale or head down the block for pulled pork and a side of poutine. Choice is a good thing.

Choice in beer has been getting better as well. Ontario has opened up it's arms to some big brews and it's given brewers freedom to make beer outside of the safe playing field of light fizzy flavoured soda-like beers. Black Oak's 10 Bitter Years is a great example of something that the market has been needing for quite sometime. A cheers with 10 Bitter Years in a glass was surely a good choice to ring out of one decade and into another. I hope the future brings changes in the beer market so that the smaller Canadian breweries can compete with the big guys.

We are already seeing brew pubs and new craft breweries opening up left, right and centre. Duggan's and The 3 Brewers both in the downtown core. Not to mention a lot of great one off beers. One can think back on the tie dye booth at beer fest from Great Lakes Brewery and the attention it received. Hey! The beers were great too. One step back with tie die and twenty steps forward with twenty varieties of cask ales to sample. The rise of cask in Canada would be great to see in the future. Keep it real! word! Volo really took a step up this year with the Cask Days event. How could one go wrong at an event like this? These are the things that will take the eyes off of the big breweries and lime related travesties that plagued billboards this summer and fall. Also, note that Niagara College has a brewing program opening in the fall. No need to travel around the world to learn the craft.

Anyone who produces a quality product would love to think that product could sell itself. Certainly, word of mouth does help. I'd like to see more marketing for smaller craft brewers. To target the younger beer drinking population. The youth of today just might have a few screws loose, but they don't seem to be afraid to try new things or re-visit old fads (someone please bring back hypercolour shirts). If you've ever noticed some people being so picky over food, shouldn't they be picky about beer too? If you notice people trying all of these new experimental foods, why not experiment with different beer?

So a toast to the future and the exciting things it may bring or bring back. Flock of Seagulls hair cuts might come back, we might all have flying cars and play golf on the moon, who knows, I won't hold my breath, but it wouldn't surprise me either. For now my wish list is going to be for bands that focus on music (not image or lack there of), more cask ales made accessible, good onion rings at a pub, less big branding, more simple [comfort] local (organic) foods and for Lee's Palace to put the graffiti back up because as of now it looks like a giant stainless steel easy bake oven housing a burrito joint.

Ch-ch-changes!

Cheers,

- Bartle

Silver Skunk Mobile.

2009-10-18T19:57:00.000-07:00

"At least it didn't have time to spray us."

Jack - "Actually, it's glands explode..."

Jack was right. Poor skunk.

This tour has been going really well. Kingston was a pretty loud and rowdy show. A good turn out, the bar was made very happy by the drinkers. The bands played fantastic. I'll be honest, it was my first time hearing Bruce Peninsula live, and they rule. It makes me want to practice more.

Thanks Meg and Ben for offering me a room to sleep in. It was great. You two rule.

After a breakfast of a veggie burger at The Sleepless Goat, we headed off for Ottawa. Walks around the water, lots of driving to bond with the band. We played the Rainbow Bistro that night. "Home of the blues." Why did we play there? who knows, but it was another very loud show. Great venue. Bar tending was questionable, but I'll leave it at that. The Australian sensation Mason Rack was a good dude to share a stage with. Very friendly dude.

The Ottawa valley is beautiful. We headed to Simon's parents house in Renfrew. His parents are bee farmers who supplied us with our Honey Bears for merch (it's awesome honey and it comes with a 6 song ep of Entire Cities songs). That night we rolled up to the Neat Cafe in Burnstown. Man! I have never felt so at home since... well being home in Grand Falls - Windsor, NL. This room was so full of love. There is no other way to describe it. The room was full of people who just wanted to listen and devour the music.

I am sitting at Bar Tapengur in Sherbrooke, Quebec while watching Bruce Peninsula play. They rule. What can I say? I am really digging the community vibe between these bands touring across the east coast together.

It's been a lot of eggs and toast, late night snacks, honey (so much honey!!!), lots of floors to sleep on, and great company. Here's too what feels like a great family and community.

Also, while in Ottawa I managed to find time to cross the bridge into Quebec to Marche Jovi for a lovely beer run. I'm excited for the contents. Monseigneur D'Esgly, Joesph Bellarmin from Microbrasserie d'Orleans, DDC L'Aphrodisiaque, Unibroue Raftman and Don De Dieu and Les Trois Mousquetaires Porter Baltique.

Huzzah.

Cheers,

- Bartle

Sailing On The Waves of Rock n' Roll

2009-10-14T16:35:00.000-07:00

It feels like Christmas Eve. No, it's not the chill that is lingering in the air, or my new toque that is already been put to use. It's the excitement that is building in anticipation for the "Pull Together Tour" with Entire Cities and The Weather Station that kicks off tomorrow.

Kingston, ON at the Mansion is the first stop of many. It seems like I've been waiting for this opportunity for a lifetime, yet I only really found out about the tour just over a month ago. Likewise, I only really got familiar with Entire Cities around the same time that I joined the band. Yeah, I'm the new guy, and yet it feels like a perfect fit.

Posters and press are being posted. I feel like a broken record promoting and hitting every resource from Toronto to Halifax to spread the good word. On the topic, I was interviewed recently on the subject of being the new kid on the block. Also, Simon and Ruhee were interviewed by the Kingstonist.

I have a good feeling about this. There is a rumbling in my belly [nope, not the hummus and cuke sammich] that tells me this is going to be an experience I won't soon forget.

My memory does indeed serve me well, however I will be blogging and documenting via video camera and standard pictures along the way to ensure all the key moments are captured. I'll leave out the boring stuff like my laundry that really needs to be done, or filling my stick bag, or sitting on the floor with all my cymbals lined up while trying to decide what ones to take and what sad soul will be left behind.

...are we there yet? Maybe it is the toque. Maybe it's the Erdinger Weißbier Dunkel. Maybe a little of column A and a little of column B. Maybe I really love a season of roasted malt in a well crafted beverage. I hope to encounter a few local brews and breweries along the way of my high hopped adventure. Any suggestions for the road are more than welcome.

Here you can read first hand what it's like to tour through the eyes of a drummer.

Here we are, sailing on the waves of rock n' roll.

High-ho silver, AWAY!

Cheers,

- Bartle