With those beautiful colors and wide ranging styles, tastes, and smells, it SHOULD be what's for breakfast. Here we look to provide our humble opinions and information on "the Lord's brew", and take you along with us on our sober journey through the wonderful world of hops and barley.
Boulevard brew master, Steven Pauwels, found himself amongst welcoming Portlanders at Deschutes Portland Brew Pub and Green Dragon Bistro and Pub on Thursday. The crowd was able to enjoy the latest collaboration b/w Deschutes and Boulevard breweries. Unfortunately, most (all) of Kansas City missed the event...yet, by some twist of fate, I happened to fly into Portland Thursday night to visit family (and drink some amazing Northwest brews with JK). I was not able to attend the meet the brewer event either, but will be able to grab the "test" collaboration at Deschutes and/or Green Dragon tonight, barring they don't run out b/w now and then. If, nay, when I get my hands on some of this amazing collaborative brew, I'll report back to the KC crowd asap. (teasing) I guess it pays to have family in Portland, eh?
It’s a Top 6 list that contains the typical summer seasonal beers made with citrus fruits or herbs like coriander, but does have some interesting choices that are ”outside the traditional summer ale box” (i.e. summer shandy or wheat beer with orange slice – not to name any names). Personally, we’re stoked to try the Flying Dog Backyard Ale, Moylan’s Orange & Black, and Souther Tier Hop Sun asap.
For those on their maiden voyage to the craft beer frontier, spring or summer beers are traditionally beers that are considered “refreshing” – light, crisp beers with floral, grassy, fruity, or “clean” notes. Traditionally they are less malty, more hoppy, and leave the beer drinker less full after a session. The smoky/spiciness of BBQ and grilled meats often pairs well with these types of beers.
If you live in any of the Great Lakes states, you should have no problem finding these beers. If you live in the Chicagoland area specifically, the majority of these beers can be found on the shelves at Binny’s.
I'm sure you've all heard the amazing news by now. Stone Brewing is entering the Missouri market. Tuesday is the big day, kicking off "Stone Week" for the thirsty crowd of KC. Multiple locations around KC will be hosting parties featuring some special Stone brews that are rare even to the experienced Stone drinker. You're guaranteed to have a good time and enjoy some great beer. I'll be heading to Flying Saucer from 5 to 7pm, Tuesday evening, where Stone's co-founder and CEO, Greg Koch, is said to be pouring beers and taking names. Greg will be travelling to many of the party locations. Maybe he'll follow me to The Riot Room at 7:30? Who knows? What I do know is that I'd like to see a bunch of you up there, so make it happen Kansas City!! If you're not able to join me on Tuesday, check out the schedule below and try something new at your favorite spot. I'll be hitting something on Wednesday...most likely The Foundry, where Stone is taking over the taps, serving an epic 23 different beers!! See you there.
Tuesday, April 19, 2011 - Kansas City
12pm - 1pm: Gomer's Midtown
Stone DVD and bottle signing with Greg and Nate!
1pm - 2pm: Blanc Burgers & Bottles
Stone Pale Ale in bottles
Stone Smoked Porter
Stone IPA in bottles
Arrogant Bastard Ale
OAKED Arrogant Bastard Ale
Stone Levitation Ale
Stone Cali-Belgique IPA
Stone Ruination IPA in bottles
Stone Sublimely Self-Righteous Ale
3:30 - 4pm: Waldo Pizza
Stone Pale Ale
Stone IPA
Arrogant Bastard Ale
Stone Levitation Ale
Stone Ruination IPA
Stone Sublimely Self-Righteous Ale
2008 Stone Imperial Russian Stout Aged in Bourbon Barrels
5pm - 7pm: Flying Saucer
Stone Pale Ale
Stone Smoked Porter
Stone Smoked Porter with Vanilla Beans
Stone Smoked Porter with Chipotle Peppers
Stone Smoked Porter Aged in Bourbon Barrels
Stone IPA
Double Dry Hopped Stone IPA
Arrogant Bastard Ale
Arrogant Bastard Ale Aged in Bourbon Barrels
OAKED Arrogant Bastard Ale
Stone Levitation Ale
Stone Cali-Belgique IPA
Stone Ruination IPA
Stone Sublimely Self-Righteous Ale
Double Dry Hopped Stone Sublimely Self-Righteous Ale
Stone 14th Anniversary Emperial IPA
2010 Double Bastard Ale
2011 Stone Old Guardian BELGO Barley Wine
2010 Stone Imperial Russian Stout
2008 Stone Imperial Russian Stout Aged in Bourbon Barrels
7:30pm : The Riot Room
Stone Pale Ale
Stone Smoked Porter
Stone Smoked Porter with Vanilla Beans
Stone IPA
Double Dry Hopped Stone IPA
Arrogant Bastard Ale
Arrogant Bastard Ale Aged in Bourbon Barrels
OAKED Arrogant Bastard Ale
Stone Levitation Ale
Stone Cali-Belgique IPA
Stone Ruination IPA
Stone Sublimely Self-Righteous Ale
Double Dry Hopped Stone Sublimely Self-Righteous Ale
2010 Stone Imperial Russian Stout
2010 Double Bastard Ale
Wednesday, April 20, 2011 - Kansas City
11am - 12pm: Lukas Liquor Superstore
Stone DVD and bottle signing with Greg and Nate!
12pm - 1pm: Royal Liquors
Stone DVD and bottle signing with Greg and Nate!
1:30pm-3pm: Swagger
Stone Smoked Porter
Stone IPA
Double Dry Hopped Stone IPA
Stone Cali-Belgique IPA
Arrogant Bastard Ale
Arrogant Bastard Ale Aged in Bourbon Barrels
3:30 - 5pm: Gomer's South
Stone DVD and bottle signing with Team Stone!
6:30 - 7:45pm: Flying Saucer
Stone Pale Ale
Stone Smoked Porter
Stone Smoked Porter with Vanilla Beans
Stone Smoked Porter with Chipotle Peppers
Stone Smoked Porter Aged in Bourbon Barrels
Stone IPA
Double Dry Hopped Stone IPA
Arrogant Bastard Ale
Arrogant Bastard Ale Aged in Bourbon Barrels
OAKED Arrogant Bastard Ale
Stone Levitation Ale
Stone Cali-Belgique IPA
Stone Ruination IPA
Stone Sublimely Self-Righteous Ale
Double Dry Hopped Stone Sublimely Self-Righteous Ale
Stone 14th Anniversary Emperial IPA
2010 Double Bastard Ale
2011 Stone Old Guardian BELGO Barley Wine
2010 Stone Imperial Russian Stout
2008 Stone Imperial Russian Stout Aged in Bourbon Barrels
8pm: The Foundry
Stone Pale Ale
Stone Smoked Porter
Stone Smoked Porter with Vanilla Beans
Stone Smoked Porter with Chipotle Peppers
Stone Smoked Porter Aged in Bourbon Barrels
Stone IPA
Double Dry Hopped Stone IPA
Arrogant Bastard Ale
Arrogant Bastard Ale Aged in Bourbon Barrels
OAKED Arrogant Bastard Ale
Stone Levitation Ale
Stone Cali-Belgique IPA
Stone Ruination IPA
Stone Sublimely Self-Righteous Ale
Double Dry Hopped Stone Sublimely Self-Righteous Ale
Stone 14th Anniversary Emperial IPA
2010 Double Bastard Ale
2011 Stone Old Guardian Barley Wine
2010 Stone Old Guardian Barley Wine
2009 Stone Old Guardian Barley Wine
2007 Stone Old Guardian Barley Wine
2010 Stone Imperial Russian Stout
2008 Stone Imperial Russian Stout Aged in Bourbon Barrels
While I'm not a huge supporter of the macro brew philosophy of quantity vs quality, I cannot argue with emergence of new technology in hopes of optimizing the stadium brew ordering process. Yes, I'd prefer to have a nice even pour of my favorite IPA into a tulip glass at the Chiefs/Royals/Sporting KC venues, but I don't really have that option due to current concession licensing, contracts, etc. I know, I know, I could just skip the $7.50 charge and wait until after the game to get a great micro brew, but there's something about watching the game with brew in hand that is so enticing, enjoyable and almost expected and is just so hard to pass up. So, stuck with the basic commercial choices at the local arena, I can at least hope to get my brew quickly and without any hiccups.
That's where the Bottoms Up Dispensing System from GrinOn Industries comes into play. It boasts at being the fastest beer dispensing system in the world, saving time and spilled beer in the process. They hold the unofficial world record of filling 56 beers in a minute. I can step up, order a stadium brew, and have product in hand in no time. Sure, it's not a quality focused beer, but I can't complain if I'm able to get one and get back to the game fast as you can say the name of the St. Louis macro brew you just ordered. Plus, the process is quite ingenious and fun to watch. I'm not gonna lie, I can't wait to see one of these in action, even if it's pouring me something that isn't my first choice.
Currently, the Bottoms Up Dispensing System is installed at the Wells Fargo Center in Philadelphia. It may be at other venues now, but I can only confirm Philly. Let me know if you see it pour in your neighborhood. Also, check out the article on Sports Grid, where I first learned of this product.
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Today, Boulevard finally released it's much anticipated Imperial Stout. Last released in January of 2009, I remember it taking a few weeks/months for the Imperial Stout to sell out city wide and you could at least find it in a few smaller venues for a while. This was the same for the BBQ and the more recent Rye on Rye. Unfortunately for this brew connoisseur, the local appetite for Boulevard's offerings across Kansas City seem to have vastly improved recently. Considering the Chocolate Ale realease a few weeks ago (sold out city wide in a matter of hours/days), I stopped into a few of my local spots on the way home from the office tonight to assess the situation. I found the Imperial Stout stock to have a pretty good dent in it already. I was hoping the Chocalate Ale fiasco was a statistical outlier, but it appears I was wrong. Fool me once, shame on you. Fool me twice, shame on me.
Don't get me wrong, I'm not complaining about the recent serious local success of my hometown brewery, but I've never had to work so hard for some good brew. Boulevard's success is much deserved. Now that my partner in crime, Yum Beer!, has moved to Chicago, I have to work that much harder to nab his alotment as well. (You're welcome, bro). There is a 2 bottle limit per customer, so plan accordingly. Make sure you are getting your full allotment as this brew is perfect for aging in your cellar. Also, Royal Liquors (103rd) is offering a deal on the Smokestack glassware as well if you're buying the stout: $2.99 vs 4.99. Easy way to complete your collection at the same time.
Here's to some good brew drinking with friends, to Boulevard gaining phenomenal appeal to many, many more locals, and to the anticipation for more future brews to arrive.
Salud!
Serving Type: 750ml Bottle Glassware: Smokestack Tulip Color (hue and head): Dark and heavy brown. Thick/heavy, mocha head w/ staying power. Aroma: Roasted malts, oak, dark chocolate, coffee grounds, oats. Taste: Very roasty w/ bitter chocolate. Earthy w/ coffee. Finishes w/ a nice backbone of booze. Grade: 99/100 (A+) Musical pairing: Innerpartysystem - American Trash Surroundings: Working late, wife out of town, watching bad TBS late night movies. Overboard.
Today is a day that is only rivaled by our first step on the moon - On April 8th, 1933, America finally realized that it had been stupid since 1920 and officially made beer "legal" to drink again!
Now, what I left out is that only 3-2 beer (3.2% beer, deemed non-intoxicating) was made legal on this day, but after being thirsty (legally) for 13 years I'm sure people didn't really care too much - a good "session" beer, if youwill. Hell, Kansas liked it so much that they STILL sell 3-2 beer in their grocery stores!
So do what we're doing today - head to your favorite watering hole, raise your glass, and party like it's 1933!
The anger rises from deep within thee. This is why I never truly understand decisions that come from ‘the top’ of certain organizations. First, you’re eliminating a whole source of revenue and second, you risk pissing off a relatively well networked group of people who do a ton of business via shipping – seems like a smart decision Mr. D. Scott Davis. Be sure to think of us when you’re sipping your Michelob Ultra.
General Order No. 1 just screams prudish America (notice how European troops are allowed to drink). Thankfully, someone has come to their senses and ignored less important topics such as the economy, healthcare reform, and performance enhancing drugs. Kudos to you Senator Jim Webb! It turns out Virginia is for more than just “lovers”.
The result of one state’s Draconian beer-related laws lends credence to the term, “Karma is a bitch”. In all seriousness, I cannot fathom this happening in Chicago or Kansas City. Nice use of the people’s tax dollars, Philly! Where’s the “crackdown” on murders and drug use? I’m sure this wouldn’t happen at Paddy’s Pub - Flip, flip, Flip-a-delphia!
This is definitely an interesting concept worth checking out. The only thing that bothers me here is the fact that 1) this bar already exists in Stockholm (and no credit was given to that bar) and 2) this bar already exists in my head. I feel robbed, even though I made no attempt to make my idea into a reality. Do you think you could get Three Philosopher’s for $1 since I’m guessing the clientele in that area will be all about Chocolate Martinis and Cosmo’s? BTW, Samantha, I’ll be the one to say it…you’re a skank.
Try saying that five times fast. As someone who continues to find ways to mainline DIPA’s, I can’t understand the point of this. Is this beer even drinkable? I get the feeling that for the British, this is their “man on the moon”. Bitter beer face anyone?
mainstream beer reported largest negative sales period since the 1950's
craft beer in 2009 was up 7.2% by volume and 10.3% by dollars, compared to 2008
InBev (Voldemort) is an evil corporation hell bent on destroying America's tastebuds
We're just kidding about the last one. AB InBev is the employer of many fine Americans (despite being foreign owned) and the training wheels for most/all beer drinkers. Their growth due to expansion into China and other regions of the world is fine - we'll simply continue our guerilla approach to taking Americaland circa 1775-1783.
I understand that we stated we were going to use this blog to introduce people to craft beer and to really "keep things simple" in the interest of actually getting said people interested in said craft beer. I also understand that beer in any form is delicious, no matter if it blurs the lines of what beer really is, which is why this post has materialized from my hops and barley laced brain onto your ‘puter screen.
According to Wikipedia, the gospel of all information, ever, in the world, beer is defined as:
"…an alcohol beverage (yum) that is produced by the brewing and fermentation of starches, mainly derived from cereal grains - most commonly malted barley (malt), although wheat, corn, and rice are widely used. Most beer is flavored with hops, which add bitterness and act as a natural preservative, though other such flavorings as herbs or fruit may occasionally be included."
Obviously, we could go into unlimited detail and build on that definition, but it has served its purpose for this post and we need to move on.
Why have I given you this info and what is the title of this post, you ask? It's simple, up until a week ago, Sam Adams Utopias claimed the esteemed title of "most potent beer in the world", checking in at 27% ABV for their latest collector's batch (technically, a German brewer called Schorschbrau had a beer at 30% for some time and a 40% for like two days, but it's German and I've never heard of it, so MOVING ON). On February 16th, BrewDog released a beer called "Sink the Bismarck!", which besides being a fantastically awesome ode to Churchill's famous command to sink the German battleship of the same name during WWII, it's actually advertised as a quadruple IPA containing four times the hops, four times the bitterness, and four times frozen to create a staggering 41% ABV "beer".
When reading that article for the first time and immediately after treating the hangover I received just thinking about “pounding” that beer on a Friday night, two things caught my attention – 1) the mind bottling (name that movie) ABV and 2) the beer is frozen four times to get to that crazy ABV. It got me thinking, when does a beer cease to be a beer and start to be something closer to resembling what you just used to clean the kitchen counter (I kiiiid, I kiiiid)? It’s time to go to the judge, jury, and executioner (me, go figure) to argue for/or against it being a beer – a decision I will make as I’m writing this blog because I’m wishy washy like that and haven’t made up my mind yet.
First, let’s understand what “four times frozen” really means.
I’m not a very smart man, but to me it sounds like the process used to brew ice wines or ice beers/Eisbocks (freezing of a doppelbock to raise its ABV and “clean” the taste). Instead of the normal process where yeast is added to wort during the process of primary and/or secondary fermentation (breakdown of sugars in the wort to create our friend, alcohol) and that being the “end all” to creating the alcohol in the beer, the beer is then freeze distilled and the ice removed to concentrate the alcohol (if you have questions about freeze distillation, look it up, I’m already in over my head here). In this case, this freeze distillation is being done a whopping four times, which increases the ABV each time!
My argument is this – while it seems to fulfill the technical specifications of being a beer, what beer do YOU sip two fingers of out of your brandy snifter, with your Hugh Hefner smoking jacket on, in your high-backed leather chair, circa 1960’s New York ad men? To me, because of the sole fact that you have to treat its consumption like that of a liquor, it isn’t a beer. I may be in the minority, but I feel like I’m right here. After all, right now you’re thinking about trying to locate a beer that is 80 proof.
What’s your opinion? We haven’t attempted yet because we’re poor, but if you’re interested in trying “Sink the Bismarck!” it’s available only on BrewDog’s website at http://www.brewdog.com/. If you do fit the profile of our heros and decide to give ‘er a go, please email us and let us know your thoughts. If it truly looks, acts, and tastes like a beer, we're very open to changing our opinions.
Commence
