McMenamins Leaders in New Brewing Revolution!

WHAT?

That must be a misprint! Has the Doc finally lost all sense of reality?! The bastard has been gone for a year and comes back with this nonsense?

Yes, my friends, McMenamins! Home of the murky and inconsistent quality beers; Home to the McMediocre overpriced pub grub; Home to the $150 dollar a night previously condemned hotel room with no formal bathroom; Home to Brothers who'd rather tote the title 'Restaurateurs' vs. Brewers or anything else?

Edgefields German Still

McMenamins are leading the national field for being cooperative brewers and distillers. A business that has a brewery and distillery. Of course, all you Green and Carbon Foot print A-holes are probably getting spontaneous erections over this that statement! The Doc doesn't really care about that crap, but does care about Craft Distilling which is the newest Hip Revolution.

What about Beer? Eh! Been there and been done to death! While most Oregonians seem to feel that they are the cutting edge of a National phenomenon of craft brewing with their bastion of overdone ales and their 10-15 year delay of getting on the Belgian bandwagon... Beer and brewing is starting to take second fiddle to the new and hip trend of Craft Distilleries. Of course, the combo of Breweries and Distilleries works hand in hand since they use some of the same ingredients and lessen that dreaded Carbon Footprint by being combined.

While the local proprietors of passe beer blogging "enlightenment" continue with their ongoing drivel on subjects of IPA and Double IPA festivals. Ho hum.... For he past five or more years a new revolution has been brewing... Craft Distilling!

Back to the McMenamins! Locals continue to mock: Home of the Terminator Stout, Murky & Muddy Hammerhead IPA and cheap quality Pepperoni Sandwiches for $9. But! Back in 1998, just 5 years after Anchor Brewing lead the nation with America first Craft Whiskey, McMenamin opened their distillery doors at Edgefield. Trailblazing the Brewing and distillery cooperative market. Apparently, not many locals seems to notice this revolutionary start up? Probably busy sipping on those endless array of Northwest IPAs. Sigh.

While we can easily poke fun at McMenamins faults, they're shining star has become their distillates!

Edgefields German made reflux still started pumping out Pear Brandy, Gin and other distilled Eu Du Vies. Sometime later a rather disappointing first batch of Hogshead Whiskey. That was to change!

Today, McMenamins is distilling a Gold Medal Hogshead Whiskey (See American Distilling Institute 2001 awards), along with award winning Brandy and Pear Brandy.

Cornelius Pass French Alambic Charentais pot still

In September of this year, McMenamins is proving that their not sitting back on their haunches and opened a second distillery at the Cornelius Pass Roadhouse & Imbrie Hall estate in Hillsboro, Or.

According to the MCM website:

Set in an old granary barn constructed by the pioneer Imbrie family in the mid-1850s, the Cornelius Pass Roadhouse Distillery boasts a century-year-old, 160-gallon Alambic Charentais pot still, gleaming a polished copper against a specially built, solid brick housing (using bricks recycled from Edgefield, the Kennedy School and the Crystal Hotel). Sourced from an old barn in Cognac, France, the still itself has a definite "steam punk" look to it - in fact, one wonders if this type of old-timey contraption wasn't the inspiration for the steam punk movement itself?

These Alambic Charentais pot stills are traditionally used to produce cognac. We here at the Roadhouse Distillery will expect a spirit that is silky in texture and retains much of the rich aromatics and flavors of base ingredients we use to craft our spirits -- a direct reflection of the elegant curves and bends of the still itself.

Guests to the property are welcome to order a pint in Imbrie Hall and stroll over to have a look inside this barn-turned-still, where distiller Bart Hance will be working some magic. We plan to release whiskeys, brandies, gins and more in the coming years, with the first batch to be released in early 2012 - stay tuned for a list of spirits to come..

A list of current McMenamin Distillates. All info, images and descriptions below are from MCM website.

Monkey Puzzle

We selected a choice barrel of our finest malt whiskey and dry-hopped it with Teamaker hops, which contain no bitterness. The mix is sweetened with a touch of blackberry honey, harvested from hives found on the Edgefield estate. The result is a bit of a puzzle itself, but a truly great one. There are strong flavors of malt, vanilla and caramel mixed in with citrus hop characteristics and blackberry honey sweetness.

46% alcohol by volume, 92 proof

Herbal Liqueur No. 7 Distilled with a blend of Edgefield estate-grown garden herbs called the Black Rabbit Magic Potion #9, the spirit is bold with flavors of cinnamon, mint and caraway, balanced with the sweetness of organic birch syrup. And what does the number seven signify? According to the distillers (with a little help from their friends), it could mean that the nectar from the wimbled birch kindles this botanical trundle wheel at seven turns...seven families of laughing botanicals. Or perhaps it refers to the seven incantations: Seven rides on the broom: Seven calls in your cups. We’re not really sure. You’ll have to taste it to figure it out for yourself. 40% alcohol by volume, 80 proof
White Dog Whiskey Our White Dog – A version of our Hogshead Whiskey before it sees a barrel -- is produced from four unique and complementary malted barleys. The aroma is of rich grain and cereal while the flavor has layers of dark chocolate, malt and roast. The body of the whiskey is full and semi-sweet, lingering on the palate with a surprising smooth finish. We chose to release our White Dog because we feel it stands strong on its own and is a great companion to its barrel-aged version – Hogshead Whiskey. Even in its infancy as a whiskey, our White Dog is incredibly drinkable in a specialty cocktail or served neat. 46% alcohol by volume, 92 proof
Hogshead Whiskey American Distilling Institute 2011 Single Malt Whiskey of the Year Hogshead is an original. Continuing the independent and innovative styles of Northwest brewers and vintners, this whiskey is distilled with only a passing nod to the great Scotch, Irish and Bourbon distillers, before striking off on its own. Boasting a palate-pleasing combination of malty spirit – reminiscent of the malted barley grain that began the process – and the smoky, vanilla sweet-wood that surrounds the spirit until bottling, Hogshead is a rich, amber-hued whiskey. 46% alcohol by volume, 92 proof
Alambic "13" Brandy American Distilling Institute 2011 Bronze Winner "Grape Brandy - Over 10 Years" This handcrafted brandy was distilled from Pinot Noir grapes. Thirteen years in a French oak barrel have allowed hints of vanilla, cinnamon and floral notes to soften and enrich this fine liquor. Enjoy. 40% alcohol by volume, 80 proof
Edgefield Brandy Try this barrel-aged grape brandy, a marriage of two distilled Edgefield wines. Aged separately in French oak barrels then blended together and finished in American oak barrels, the spirit boasts a flowery aroma with hints of berries. The flavor is sweet and warm with pronounced vanilla and cherry flavors. 40% alcohol by volume, 80 proof
Pear Brandy American Distilling Institute 2011 Bronze Winner "Pear Eau de Vie" A pure and clean spirit, our Pear Brandy is created using 100% Hood River, Oregon-grown pears. Distilled in our Eau de Vie Pot Still, the spirit is hand-bottled, with no barrel aging. It boasts a flavor that captures the true essence of fresh pears. 40% alcohol by volume, 80 proof
Longshot Brandy The latest version of our popular Longshot Brandy is deeper and more complex than ever. We still use Syrah grapes harvested from Edgefield's own two-acre vineyard, double-distill the wine but then we barrel-age the spirit for one year in a used Syrah wine barrel and then another year in a used Syrah port barrel. The result is a unique brackish-hued brandy that has flavors of raisin, cherries, licorice and spice. The aroma is rich in vanilla, violet and floral notes. Longshot Brandy is perfect as an after-dinner sipping brandy or in a specialty cocktail. 40% alcohol by volume, 80 proof
Penney's Gin This American dry gin is inspired by its London counterpart that caters to the martini connoisseur. It is handcrafted using the traditional English method in which pure grain spirit is distilled alone, with its vapors passing through carefully selected botanicals. Ingredients include whole juniper berry, sweet orange peel, lemon peel, freshly zested lime and cardamom. The aroma is rich in juniper and fresh citrus, making it ideal for spring- and summertime cocktails. 45% alcohol by volume, 90 proof
Professor's Gin Formerly known as Vintner's Gin, this spirit is more spicy and herbal than Penney's. Its bolder style is perhaps inspired by the Dutch-style genevre, yet with a brighter, more layered profile. It's an infused gin, in which botanicals are soaked with pure grain alcohol to extract their flavors and scents. The resulting aroma has distinctive juniper, herbal and cracked black pepper notes. Taste hints of coriander and juniper. 45% alcohol by volume, 90 proof
Coffee Liqueur For all those diehard coffee drinkers looking for a little extra kick, this spirit is imbued with our houseroasted Ethiopian Sidamo coffee beans, imparting a dark, spicy flavor that marries well with the liqueur's rich, silky texture. These elegant, silkscreened bottles make excellent gifts - spot the cat in the painted label in various spots around the Edgefield estate. 20% alcohol by volume, 40 proof

• McMenamins.com/879-edgefield-distillery-spirits
• 2126 S.W. Halsey St., Troutdale, OR 97060 Map
• Local: 503-669-8610
• Elsewhere: (800) 669-8610

While the majority of Oregon's Wanna-be Hip crowd are happy chugging and plugging along with the old and stale beer trends, those in the know are following the revolutionary developments in the Craft Distillery scene in Oregon.

Washington Voters Give a big "FU" to State Run Liquor

Apparently our Northern Neighbors have decided to wise up and come into the new century! Finally acquiring a backbone and putting an end to some State Controled liquor laws!

Small article here.


IS it's Oregon's turn or will continue to be the ass backward laughing stock of West coast?

A True Winner!

Logsdon Farmhouse Ales - Seizoen

Lets start by saying the Wax dipped cap and neck are highly annoying. Who ever came up with useless concept should be shot!

The beer pours a Hazy light Orange in color with a huge amount of Carbonation! This is concerning since I've chilled the beer fairly cold. After waiting for the head to fall, a nice tight carbonation emerges with a nice heavy lace on the glass.

The Aroma is sexy and seductive with an elegant floral and perfumed bouquet. Amazing! OK... for those of you who hate the flowery adjectives and want real aroma descriptions, which everyone should expect! The Doc hates reviewers who use bullshit descriptors like Sexy and seductive, as well as, Uber Good, Sublime and other ridiculous nonsensical words that tell us NOTHING! Aroma profile is as follows:

Big scent of Orange peel, Meadow Foam Honey (Vanilla), lemon/coriander, Sugary toffee, spicy hops and hint of vanilla sweetness. Beautiful. Perfume. Fresh flowers.

This beer just keeps getting better. The malt and hops are well balanced with mid range mouth feel. Hints of sharp caramel malts, maybe the use of Cara-Vienna malt? Light Stone fruits come through.. Apricot? Juicy fruits with with lots of elegant herbal hop notes. A slight pepper prickle on the tongue follows the herbs from the hops. Some coriander spice and maybe some Belgian Candi sugar sweetness.

It finishes with slick oiliness on the tongue with a nice moderate spice bitterness left in the finish. Also, some vanilla and honey on palate.

This is an amazing beer, period. Constructed and executed with the skill and art of true artisan brewer. One of the finest and well made American Belgian beers I've ever tasted.

Hoppy, Floppy & Sloppy!

The Doc has managed to dig up some Beer reviews that he's done over the past year of silence. There's enough for multiple postings. Here's the first.



HUB - Secession Cascadian Dark

Amazing! Amazing, that this is what we want to call our Northwests own?! The Doc's been trying to choke down some local CDA beers. Do we really want to call these beers our own? Someone actually think this deserves it's own Style Category? To quote an old saying, "Are you high?!" Contrary to popular belief, the Doc does enjoy a hoppy beer now and then. Most of the local CDA (Black IPA) we've tried have been just Hop Bombs. So Hoppy that nothing else can be detected through bale loads of overdone hops. While I don't expect there to be a balance, I would enjoy tasting something beyond hops that coat my tongue with so much bitterness and cloyingly piney hops that I feel I need to comb my tongue when done.

HUB's beer is just a giant piny hop mess. Dark Brown in color with a thin body. The Pinesol Hop blast hits your nose like an assualt to the head with a brick. Yep, there's hops in there... but what else? Only after my palate was bombarded with hops from sip to swallow does my overworked tastebuds sense a incling of Roasted malt. Nothing else could transent the cavalcade of hop resin.

Oh... Lets not be totally negative! The hops are very fresh.... period. The astrignecy of hops and hop bitterness coats and lingers on the tongue for minutes after. What else can I detect? Not much!

As it warms, a little more roast comes through... just a little.

Maybe I could vomit it up on the floor and strip the wax off the old kitchen floor.

Rating: "A" as a floor and paint stripper. C- as a drinkable beer.



10 Barrel Sinister Black ALe

Maybe should be called Sinister Snickers?! I've heard a lot of hype over this beer, but just now got around to trying it. Wow! It's a sensory test beer for BJCP judges! This beer definitley has an identity crisis! Is it a Black IPA/CDA? NO. A Brown Ale? No. A Porter? No. For those of you ready to argue... No, it doesn't have to fit into a category, but it's NOT black and it ain't a Black IPA.

Flavors all over the board... None really work all together and some stand out rather obnoxiously. The beer has an obnoxious Chocoalte Cocoa sweetness that is never quite balanced out with any other malt of hop bitterness. It's a malty beer with an under balanced hop. I love a good malty beer and I almost like this beer... almost. The sweet Milk Chocoalte notes are just too much for me. The roastiness blazes off in a another demension verging on Black Patant burnt charcoal. Maybe that's why these guys called this beer Black? It has Black Patent in it. While in your face flavors sometimes works for me, this beer tastes way off balance and clumsy. Sweetness here; Chocolate There, Burnt Roast over there.... and then with all that malt a werid watery body.

Doc gives it a "C" rating.







Full Sail - Bump in the Night

Tastes more like a "Bump in the Road." This has an undrinkable obnoxiously hoppy bitterness! Muddy, murky, resinous.... From front to back, it's just bitter... Not spicy hops or herbal hops, just flat out bitter hops. It's murky and grating on the tongue. If I really tried I could pull out a little roastiness hidden behond the pure relenting bitterness. Can taste much else behind the bitter hops. Chocolate? De husked Dark Malts? Crystal? Don't know!! It could be dirt for all I can tell.

This is a beginner home brew brewed by someone who has no idea of how to utilize hops or knowledge of proper hopping additions in the kettle.

While hops are supposed to add a balance of bitterness to a beer, they are supposed to bring along a hop spice/herb/floral quality. When hops are just thrown into the kettle in great abundance you get nothing but pure bitterness.

Doc gives it a "D." Only an infected beer could get a worse rating.

**If you want to claim the rights to these photos send me an email and I'll post yer name.

Doc's analysis of drinkable Holiday Ale beers 2011

The Doc has come out of hiding... just briefly...

As most of you know, the Doc doesn't get out much for Beer Festivals, he finds them to be repetitiously boring. The only saving grace of the entire year is the Holiday Ale fest. One of the few last bastions of the brewers art and beer innovation... or so it used to be?!

Hoping for some interesting Vintage/Limited beers or else it'll be quick trip.

Doc's thoughts for 2011 Holiday Ale Fest:

Same ol Shit!

(SOS)Alameda Brewing - Papa Noel's Moonlight Reserve
(SOS)Bison Brewing - Bbn. Bbl. Aged Chocolate Stout
(SOS)BridgePort Brewing - Vintage Old Knucklehead
(SOS)Cascade Brewing 2011 Sang Noir Barrel Aged NW Sour Style Ale
(SOS)Collaborator Hallucinator New Old Ale
(SOS)Deschutes Brewery Super Jubel Strong Ale
(SOS)Elysian Brewing Bye Bye Frost Strong Pale Ale
(SOS)Firestone Walker Brewing Vintage Velvet Merkin Imperial Oatmeal Stout
(SOS)Lagunitas Brewing 2010 Olde Gnarly Wine Barley Wine
(SOS)MacTarnahan's Brewing Barrel Aged Humbug'r
(SOS)Stone Brewing Oaked Stone Ruination IPA Imperial IPA
(SOS)Widmer Brewing Peppermint Paddy Porter Peppermint Porter

*There's 12 beers that could have been replaced with something else. I'm sure there's a huge selection of Holiday beers across this great nation of ours. What's the point in repeating these same beers...again and again and again!? Starting to feel like 21 st Amendments Watermelon Wheat's chronic appearance at the OBF!


NO Fruit! (Doc hates fruit beers!)

Breakside Brewery - Cranberry Biere de Table: Not a Fruit beer fan.
Buckman Botanical Brewery - Fruit Cake: See Above
Lompoc Brewing - Cherry Christmas: Ditto
Lucky Labrador Brewing Candied Scottish Holiday: Wow! More FRUIT!

"Not fan of the brewery!" Not likely to be good

Coalition Brewing - Lost Glove: Not a fan of brewery
Fearless Brewing - Mjolnir Imperial IPA: Not a fan!
Hazel Dell Brewpub - Goats Beard Double Bock: Not very likely to be good!
McMenamins High Street - Red Nose Rye: Yea, right?
Natian Brewery "HOLLA day" ale: Not a fan
Off the Rail Brewing - Belgian Triple: Not very likely to be good!
Rogue Ales - Rogue Creamery 75th: It's Rogue!
Seven Brides Brewing - Drunkel 2011: Not a fan!
Southern Oregon Brewing - 2010 Old Humbug: Wasn't good last year, so cant be better this year!
Vertigo Brewing - Left, Nut Brown Ale: Not a fan!

* Once again... We're beating a dead horse with some of these breweries.


SAME OL' STOUTS (The Doc picks "One" Stout a year to taste)

Columbia River Brewing - Drunken Elf Stout: Big Stout? Been there, done that!
Double Mountain Brewing - Formidable Stout: Oh... another one!
Gilgamesh Brewing - Chocolate Mint Stout '11: Ho hum... Chocolate and mint? How original is that?!
Laht Neppur Brewing - Russian Imperial Stout: Wow! Really? SEE ABOVE

Misc Grumblings

Ninkasi Brewing - Itty Bitty Critty-Small beer: A second runnings for the HAF?
Oakshire Brewing - Imperial Gingerbread Porter: Spiced Porter?! Pass. Overdone!
Upright Brewing - Biere de Garde/Provision Beer: Just not interesting enough.
Eel River Brewing - Barleywine Style Steam Lager: Really? Pass! Can you say Oxymoron? I knew ya could!


THE TASTERS!!

Bear Republic Brewing - Old Saint Chongo: Hoping this means "Tommy Chong" and will have been blessed by Maryjane!

Burnside Brewing - Barrel Aged Permafrost: "8.3% abv 77.4 IBU" Another over-hopped XMAS BEER? Worth a taste

Fort George Brewing - Kentucky Girl - Bourbon Barrel aged Coffee Stout: OK. Ill try one Stout!

Hopworks Urban Brewery - Kentucky Christmas: Good in past.

Laurelwood Brewing - Bonaparts Retreat: So vague, I'd have to try.

New Belgium Brewing - Rotating Lips of Faith: Good be great or not.

The Commons Brewery - Belgian Dark Strong Ale w/ Bbn.: I'll Give them a try!

Rusty Truck Brewing - Belsnickle's Strong Ale: I'll probably regret it, but I'll try.


THAT's 8 beers! Wow! My sampling list gets smaller every year! This could be the Doc's last year... doesn't he say that every year?

$25 might be Better spent down the road at Paddy's Bar and Grill!
A Scotch Whiskey Flight for $24 and a decent lunch Menu!

Check out the Doc's past HAF reviews:

2010
2009
2008B
2008A
2007

Boneyard Brewery - Gearheads with an eye on business?

Just came across Bonehead (Ooops!) BONEYARD Brewery. Did a little research on this brewery and found some interesting info. There is NOTHING bonehead about this brewery! Tony Lawrence owner of Boneyard is a Jack-of-all-Trade in the brewing world. He started brewing for Deschutes in 1988 and then Started a Brewery equipment (whole or parts or both?) company. He's been around the Beer BIZ for quite some time and appears to have a firm grip on the beer biz. Tony understands the business of selling, branding, brewing and production. A level headed smart business approach to opening and running a brewery. Tony's a guy who knows the beer business and is trying to make calculated educated decisions for his new brewery. Gee.... Isn't that refreshing! He's far more equipped than a home brewer or some beer putz with a pipe dream of opening a brewery. He has a business plan!

If we have learned nothing else about the business world (and some people haven't learned anything); Great Marketing and advertising is key to selling a product. Pick a Branding theme, logo, mental image and run with it....intelligently! Obviously, Tony is not an idiot! He must have looked around the NW brewing world and looked at his competition. What did he see? Trees, Rivers, Mountains, animals and poor visually themed brewery. Amnesia, Vertigo, Breakside, Coalition, Burnside.... what mental images do these names paint? Does it make you think about beer? Food? Vertigo = Nauseating; Amnesia = Something you forgot; Breakside = Nothing; Coalition = Treaty with cowboys and Indians?; Burnside = A grungy street in Portland with Homeless sleeping on the sidewalk. Branding.... Placing an image in the consumers head.

So... Boneyard! Cemetery?! How is that a pretty mental image? It's not.... But let's look at the structure of this branding landscape; Motorcycles, Gearheads, Bikers, Dark, rough, gritty.... and little dangerous. The brewery is in a big industrial garage. You can visualize a razor tooth Doberman pincher guarding the gates of auto graveyard with an old rusted and creaking garage that holds mismatched parts. The kids are afraid that place! Match that with the fact that brewery was built with equipment found in other breweries Boneyard. Old used equipment that has been resurrected from the grave. Dark images, but it evokes an emotion and feeling. I can heard Black Sabbath in the background or heart stopping gearhead metal speed rock.

The beer? Well.. Hell.... this guys has all the whole theme in place, right down to the website... the Beer names and labels. Tony has his shit together! How's the beer taste? Hell.... I don't care! He's sold me before the beer touches my lips! (Not really, but he's done a great job marketing it all). The Doc could complain that the beer list is basically a juiced up version of the standard ale taplist, but I'll go beyond that.... The beer is better than average for a startup brewery. Solidly brewed beers and some with complex edge. Roll it all together and it should be recipe for success. This will be a brewery to watch....

Boneyard Beer Commercial Short for Bend Ale Trail iPhone ap. from Jesus Crust on Vimeo.

Eastburn/Full Sail Beer Dinner

BEER BELLY DINNER
February 10th, 2011

On the Patio and in the Annex at The EastBurn
1800 SE Burnside, Portland OR 97214 Tel. 503.236.2876

Welcome Full Sail Brewing! Featuring Full Sail Brewer John Harris with Menu & Food Pairings by EastBurn Chef Joe Dougherty

Menu & Beverage Pairings:

Starter:
¨ Creamy Chestnut Bisque with a house-made Pizelle
Served with LTD 4-A Limited Edition Lager

Appetizers:
¨ Salmon Carpachio with a searing Olive Oil drizzle, garnished with Micro Greens and Pickled Red Onion"
Served with Full Sail Pale

¨ Duck Confit Pizzetta with Arugula and Shaved Farmhouse Cheese Served with Bump in the Night Cascadian Dark Ale"

~ Intermezzo ~
Chocolate Covered Neuske Bacon

Served with Black Gold 2009 Bourbon Aged Imperial Stout

Entrée:
¨ Pork Cheek Pastizzi - A Leek and Wild Mushroom Stuffed Pastry served over Pork Cheek Ragu with Cauliflower Cous Cous"

Served with Full Sail Amber

Dessert:
¨ To Be Determined"

Served with Black Gold 2011 Bourbon Aged Imperial Stout

Cost is $35 per person, which includes 5-courses of beer and food. All proceeds are donated to Ride On, Portland's Safe Ride Program. Tickets available in advance via PayPal or by stopping in to the EastBurn.

The Doc loves to report on any advances in Beer Cuisine. I regularly get info on the Eastburn dinners, but either a menu isn't included or I forget to post the event. Lets give kudos, where kudos are do. Lets encourage and support these local culinary educational advances!

San Francisco Beer Week Coming!!

Nothing more needs to be said!

The Pseudo Craft Beer Revolution?

Before I start let me say, this subject has been gaining increased attention in Beer Geekdom on the Internet. It was many twists and turns with many different angles and views.

What is Pseudo Craft beer? Some may call it Gateway Beer, some say it's just a Bastardization and Misdirection of Beer styles to the public. "Gateway beer" doesn't fit the Pseudo mold, these beers may not be very exciting, but usually represent some sense of quality or sense of style profile. A Pseudo Beer is basically a Beer that pretends to be something that it's not. Lets give you an example of Pseudo Craft beers.



Here's a scenario that I'm sure many have experienced.

You invite some friends over for a party or social get together. You have a friend who knows that you are beer geek and wants to tote there knowledge or pick your brain for more info. Your friend tells you that they LOVE Craft beers, so you ask them what's their favorites. They tell you Blue Moon, AmberBock and Widmer HefeWeizen. Now being the beer geek that you are, you say well if you love those, you'll really like these. You pull out some classic of the style: a Belgian Wit, a German Bock and German Hefeweizen. Maybe, you pull out some great American renditions of these beers too! ;-}



Your CRAFT beer friend can't take the tartness and acidity of the Wit; The Bock is to Heavy and Rich; The Hefe is way to fruity and they wonder why it tastes like bananas and cloves.

You quickly realize.... Your friend is not a fan CRAFT Beers, they are fans of Pseudo Craft Beers. Whether these beers are made in a craft brewery or a major commercial brewery does not matter. Due to slick marketing and wrongful misdirection of the style name, drinkers are led to believe that THEIR CRAFT beer consumption is legitimate to the style on the label and elevates them to real CRAFT beer drinker. Disturbing?



Is this where the CRAFT Beer industry is going? Some say, this is the new revolution. Tell the consumer they're getting a banana and giving them a lemon slice. I could never figure out why Widmer serves a lemon with their beer. Then I figured it out... It's adds some taste to the tasteless beer! Label it as a bock, but give them some Red Dye #80. How about a Wit that taste like Zima with artificial Orange flavoring? Exaggerated? Yea, maybe, but I think you get the point?

There are Commercial and even Craft breweries out there as we speak promoting this Pseudo revolution. Lets be honest, there are thousands of Pseudo craft beer drinkers and there is money to be made off them. But... at what price? IS misdirection and fraudulently labeling a beer style on a label a legitimate course?




We can look locally and afar. While the Big Boys have been trying to get their fingers in the craft beer market for years with their deceptive games of creating phony breweries with new names that really don't exists.... Blue Moon (Coors), ALexander Keith's (Inbev-AB), Rickards (Coors/Molson) and the list goes on... Big Corporately owned Craft brewers are now following suit!

Here in the NW, we can't argue that Henry Weinhart's is producing boring and pathetic line up of pseudo beers! Some are brewed at Full Sail Brewery? Note: Nowhere could I find on either web site that Full Sail is brewing of any of these beer.... Hmmm?

Should we really care? Maybe that's question? With the rise of Pseudo Craft beers isn't there a fear that we could eventually homogenize the entire beer community? It's happened in the country before and it can happen again.



Currently, there is a rise in brewery and brewpub openings, but how many are catering primarily to the Pseudo drinkers and slowly "Watering Down" the craft beer industry? We have plenty of watered down chain breweries out there.... BJ's, Rock Bottom, Iron Hill, Granite Bay, RAM and so on. Oh, come on! You know what I'm talking about! Chain breweries that serve beers of different color but almost exactly the same taste. ;-} New craft breweries and even brew pubs opening are focusing more on simple craft industry beer standards with little expansion or creativity. While these breweries don't constitute Pseudo Beers, are they feeding the fire for over saturating the gateway market, but that a different argument for a different time. It's a small step from Pseudo to gateway beers. That said, there are plenty of small breweries producing quality lagers, ales and the like, but for how long?

Instead of going into more detail of this subject, maybe we should stop here and see what comments come from this post. We can expand this topic as questions and comments arise.

File Under: You've Got to be Frickin Kidding

This is just to comical and hokey for words!

Elvis Beer!!! Could anyone have imagined? I think my Mom and half a zillion people over the age 60 would buy a bottle of this just because it has Elvis on the label! Marketing genius? Well... Lisa Marie's lawyers will be all over this if hits the shelves. They're want their profit cut! Worse than that.... It's ESB! Maybe put a photo of the later Elvis, all fat and bloated, call it Elvis Sloppy Bastard. Maybe they should hook up with Samurai Artist and do a Peanut Butter and Banana Beer to commemorate Elvis....or just fill it with Amphetamines! Damn.... the man was a train wreck!

Elvis?! Please! A man who had a voice, period. He was about as sharp as a Doorknob and had about zero writing or instrumental talent.

Elvis drag? Hmmm....

Quick! Run to the brewery! They plan on having Elvis related food! Holy Shit! I bet there'll be line outside the door waiting for this one! Peanut Butter and Banana Sandwiches, Meatloaf, Biscuits and Gravy, Cornbread? Don't forgot Elvis' last meal.... a big ol' bowl of Ice Cream and some cookies. Considering the guy died on the shitter, probably trying to push out all that solidified Fat that gummed up his colon; A bowl of prunes might of kept him alive. Wonder what'll save this beer and concept?

What's next? Sammy Davis Junior Beer? Frank Sinatra Beer? Dean Martin Beer? Maybe a Fruit Loop and Scotch beer, they can call it the Martin and Lewis Beer! Please make it stop!

2011 Beer Predictions

Here we go again!

Lets' see how good the Doc can do this year.

National Beer/Booze Predictions

1. Micro-distilling will continue to rise and will be the next national Trend.

2. Beer Cocktails will continue to grow, as will Cocktail innovation.

3. Food/beer pairings/ beer dinners will continue to grow across the nation.

4. Old Fashion Cocktails will make a come back.

5. Gateway breweries and Brewpubs will pull away from Craft beer innovation to satisfy mainstream tastes rather than beer geeks. They'll be looking for the easy money.

6. Old breweries will continue to sell out to big corps.

7. There will be more defined lines between Beer Geeks and Gateway Craft beer drinkers.

8. A New Beer style or innovation will emerge this year.

9. Over saturation of Gateway beers will begin and we'll see a peak in Price and then a fall.

10. Vintage beers will come to forefront (Finally). A new appreciation of aging and cellaring beer will start to catch hold.

Local Beer Scene

1. A New Food/beer appreciation will start to take hold.

2. An Increase in small local Cheese makers will spark interest in Beer and Cheese pairings.

3. New Brew pubs will slow in NW, but gateway Brewpubs will expand in America making all NW beers look even more common place.

4. High end Beers will remain high end and followers will band in elite tribes.

5. One or two small Local Breweries and/or Brew Pubs will fail this year.

6. A large local brewery will have some major difficulties.

7. CDA will never become a Nationally named Style.

8. Spent Grains will find a new life in food or baked products.

9. McMenamins will finally open their Crystal Hotel Downtown, but it'll be a flop.

10. There will be a small resurgence of Lager beers being brewed, but will fall quick because locals can't drink anything that's not deluged in hops.

11. Someone will produce a Beer Dessert or Doughnut that becomes the rage.

12. No one will open a new Beer Pub that caters to Beer Geeks.

13. A local Blogger will show their true colors and it won't be pretty.

Doc Worts 2010 Beer Predictions - Revisisted!

The late Jean Dixon.... Headache, Soothsaying or just Constipated?

It's time to review Doc Wort's beer predictions. Back in January 2010, the Doc made his beer predictions.

A copy of the perdiction's and current status in beer world.

Within the beer world (not local), the Doctor predicts an increase in Beer Dinners and new upscale Gastro Pubs.

Yes... We've seen an increase in local and national Beer dinners. Gastro pubs have been popping up all over the nation and few in Oregon.


Barrel fermented beers have run their course, but some will continue to tweak the present.

Boulevard Brewing and others have continued to brew barrel conditioned beers, but it seems to be petering out. This years Holiday Ale Fest showed a drastic decline in Barrel Fermented beers , but an upswing in Belgian and Sour beers.

Sour Beers (Oh, how I hate the terminology! I'd prefer Wild Yeast better) will continue on the rise.

Sour Beers are being produced around the nation in small batches. We have seen baby steps in some national regions and at home. Oregon has caused a tidal ripple with Cascade brewing's version of a singular Soured beer. A singular Souring agent called Lactobacillus which is usually an agent known for spoiling food and turning Wine to a rancid mess. While Lacto can be found in some Belgian Styled Sour beers, it is usually "one" of many different bacteria and yeasts that produce a complex taste profile to these beers. Initial versions of the Lacto beers were more reminiscent of Vinegar based salad dressing with hints of Fingernail polish. Thankfully, Cascade has toned and balanced out these intense negative flavor notes and the beers have become more pleasant. The Doc is still not a major fan, but has had some quasi interesting beers from Cascade. I couldn't believe a raving brain dead alcoholic would have enjoyed the original versions, but considering some of our Portland local drinkers.... I wasn't to surprised. ;-} While far from as complex compared to a Belgian Spontaneous fermented or Wild Yeast infused beers and even less complex than other national Belgian sour imitations; These beers are continuing have a strong and even new following with their simplistic linear moderate sourness and acidity. Other Belgian or American Styles Sours are few and far between in the NW.... and that's a shame. Phillie's Monk Cafe, Roots, Jolly Pumpkin, New Belgian and HOTD all have attempted successful Flanders Red styles, but most Traditional Belgian Sour styles have remained untouched by Oregon brewers. Let's not even talk about some poor NW versions of cloyingly sweet Belgian-ish styles being produced.

Remember when breweries only made standard ales?

Standard Ales will continue to be explored at nauseum..... It's all been done, so everybody will try and tweak their standards ales into funky dimensions. Not all will be satisfying!

You can see Jeff's post on unsuccessful beers that have been taken into funky dimensions. That said, NEW Brewpubs continue to open with the Standard ale fare at nauseum. Some decent New Standard ales are being produced..... but when there's 100's of Great IPA's or Porter, why do we continue to dwell on this shit? There is a vast sea to explore, lets not stop now.

We will continue to see a path of high alcohol beers. Why? It's America! Bigger must be better and we have lots of beer drinkers who are it for the buzz.

Yep.



Beer Cocktails will make a short but dying appearance in 2010.

Yep. Personally enjoy all promos for beer cocktails that do NOT include recipes. Come on! If we want to spread the word, people have to be able to enjoy them at home too.


Increase in sell outs and buy outs. Creating even more boring homogenized standard ales.

Rock Bottom/Gordon Biersch.... need I say more?

LOCALLY? That's the big questions, eh?

I'd like to say that the IPA will die a slow death like the Hoola-Hoop, the Pet Rock or the VHS, but considering the ongoing relentless barrage from IPA Nation in the NW it will be a slow and embarrassing death.

The word is getting out and glimmers of the end are coming! I've seen bloggers toting the phrase, "Yet another IPA?" YAY!

New NW Belgians?

With the interest in Cascade Brewing's lacto-infected beers and our hopeful Upright Brewing, I see more Belgian beers being brewed in 2010! This is a great thing to the doctor. How far will they advance? Lost Abbey? Russian River? Jolly Pumpkin? Allagash? Eh, I don't think so... It'll be a slow progression and Uprights Belgian entries have been moderate to unsuccessful attempts. Of note, "Turkey on Rye!" WTF was this? Some people loved it, the Doc thought it tasted like science experiment gone A-RYE. Not a lot of ground being made there.

No breakthroughs... but things are progressing.

New local brewpubs round up!

New Brewpubs continue to Beat a Dead Horse with Standard ales and repetitive banal food choices. With the exception of Burnside Brewery which promises new exciting food and beer combos, all the other new brewpubs are maintaining the status quo of crappy food and standard ales. Sandwiches, tiresome pub grub and standard ale tap lists. Why not just all get together and call yourself BJ's or Rock Bottom?

A tell-tale list of some new local brew pubs tap list:

Coalition Brewing

• KING KITTY RED
  5.74% ABV, 59 IBU, 11.6 SRM
• BUMP'S BITTER ESB
  5.5% ABV, 55.6 IBU, 7.2 SRM
• MR. PIGS PALE ALE
  5.0% ABV, 54 IBU, 6.4 SRM
• HANSO STOUT
  6.8% ABV, 71 IBU, 39.3 SRM
• TWO DOGS IPA
  6.1% ABV, 70 IBU, 8.0 SRM
• THE WU CREAM ALE
  4.8% ABV, 29 IBU, 6.0 SRM
• THE LOVING CUP MAPLE PORTER
  5.48% ABV, 38 IBU, 20.2 SRM

Mt Tabor brewing scores a Hit with their Stout but the rest of the taplist is rather tiresome.

Dragon Lounge Pale Ale - American Pale Ale with a Chinese twist. Custom Brewed for the Canton Grill. 5.6% ABV 41 IBUs.

Asylum Ave IPA - Bittered with Amarillo and finished with loads of Cascades, this beer will drive hop heads insane. 6.8% ABV 66 IBUs.

Amber Ale - Our interpretation of a classic American ale. Deep copper in color, balancing the line of maltiness with a focus on NW hops. 5.5% ABV, 36 IBU

Soapbox Blonde Ale - Pilsen malt with a dash of honey malt gives this beer a crisp but sweet taste. Finish that steep descent and this beer will reward you. 5.5% 28.2 IBUs.

Little Bull Stout - Dark, hoppy, and delicious, the only thing "Little" is the name. 7.0% ABV 100+ IBUs.

P5 Pale Ale - Named for the Historical Landmark located outside our brewery this Pale Ale embodies the spirit of the regions pioneers with it's look to the future. A generously hopped pale ale with a finish that leaves you wanting more. 5.8% ABV 32 IBUs

Migration Brewing Co.

*Migration Pale Ale

A smooth drinking pale ale that features biscuit and crystal malts blended with 3 different hops, this copper colored pale has a perfectly malty body coupled with a crisp hop finish.

abv: 5.6% ibu’s: 56

*Clem’s Cream Ale:

Light on the hops, big on the flavor this blond ale is made with oats which lend to the beer’s smooth creaminess. Rounded out with 2 different hops, the Clem’s is one laid back, easy drinking beer.

abv: 4.6% ibu’s: 22

*Luscious Lupulin IPA

Hoppy goodness! This dry hopped IPA exudes big citrusy aromatics followed by a well balanced blend of 3 different hops and malts that makes this beer simply luscious.

abv: 6.5% ibu’s: 77

*Old Silenus Ale

A unique twist to an Old English recipe, the Silenus is deep mahogany in color and fills the palette with a rich malt body and faint cherry & cocoa undertones. Dominated by fuggles hops and 5 different malts this is a beer that Old Silenus can be proud of!

abv: 6.3% ibu’s: 75

*Terry’s Porter

Big and bad is the way this porter plays the game! A robust deep brown body with a balanced, mild sweetness, Terry’s is the perfect compilation of 4 malts and hops making this one an instant Portland classic.

Even with the self-proclaimed gleaning descriptions, these lineup is just not very enthralling.

Lagers? Meh.

Heater Allen continues to produce some moderately good beers. Chuckanut is Washington seems to be holding the NW lager torch and running with their GABF now famed wins.

Beer and food pairing? There is great potential, but I don't feel there is the right audience for real quality. We'll see.

With the opening of Burnside Brewpub we are hoping for some quality food/Beer combos. Of course, with the opening of the new HOTD taproom, we can see a clear vision of where quality food and beer can go.

The Crystal Ball is brightly illuminating.... and what does it show? On yes! I can see it clearly! A second shameless anniversary party for one of our local blogs! Oh, the humanity! :-O

Shameless self promotion and chronic dick waving seems to be the local theme with some local bloggers. I can't be anymore embarrassed to be a beer blogger with these sell out antics and money grubbing schemes.

OK...... The Doctor is going out on a limb here!! A far off prediction! I see McMenamin's doing a premium series of beers and bottling them! Whew! That was a tough one.... anybody into that kind of gamble? What would the odds be?

Obviously the odds were pretty high, as we didn't see this come to fruition, let alone an increase in quality of their hopelessly poor quality menu's and food.

New Year Hangover Remedy

Dr Wort Hangover Cure

Menudo - A traditional Mexican dish, made with beef stomach (Tripe) in a clear broth or with a red chili base. Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. According to Mexican mystics and high standing cholos, Menudo heals the head with the rising vapors of the chili's heat... The Lime and Onions sustain the Liver, and the Tripe rejuvenates the Human stomach lining.

Lava Ash Enema Sessions - The lava ash absorbs all the toxins in your body. It is advised that you fill an enema bag with a quart of Finnish Spring water mixed with Northwest Volcanic Ash. Northwest Lava Ash seems to work best for leaching toxins out of the system, its seems to have sucked the intelligence and sense of humor out of most NW natives. Insert and fill bowels with Ash/water mixture and purge. Repeat 5 times.

Barbara Streisand's Christmas album - Because.... Well... It's a Christmas miracle in itself. Why not see if it works on your hangover.

Dog Farts - Known to increase the gag reflux with the most noxious aroma ever created by an animal who prefers to lick it's ass. Helps ya purge the post party chicken strips, mac-n-cheese and Jalapeno Popper remnants .

Hair of the Dog! - Can't be hungover if ya just stay drunk! A couple good belts of Ancient Age or Old Grand Dad will wake ya up and knock out that throbbing head in about 30 seconds!

2010 Beers of the Year? Oh, Please.... No!

I love beer rating lists if I know they are reliable, which means it has to be compiled by some one who shares the Doc's personal taste in beer. This means most Beer Lists are about as entertaining as reading a People magazine. You can read through pages and pages on the web and read tons of "Best of" lists. Best IPA, Best New Brewery, Best Stout, etc. It all doesn't mean shit to anybody if you don't share the same beer preferences of those doing the rating.

The Doc doesn't like to create "Best of" lists. Nor would he make a stupid guttural statement like, "My favorite beer is the one I'm drinking right now." That's just stupid, that's implying you'll enjoy drinking anything! I'll dump a beer if I don't like it... or ask the bartender to dump it and buy another one. I can hear Bill's sphincter pucker and a yelp with that statement! ;-}

Dr Wort would definitely would NOT put a Budmilloors to his lips, let alone drink a PABST. Not saying, he's never drank a PABST! he drank a PABST long before the Brainless Hipster morons thought it was cool! It wasn't good then, and isn't any better now!

Doc tries to buy beers he thinks he'll like. Hype runs the beer world, so nothing is sure thing! On occasion he'll try some new Standard styled Ales. He'll even find a real good Porter, IPA or whatever. That said, after many years of drinking his way through 1000's standard ales, there are more than a handful of great standard ales made throughout the country and world. When it comes to standard ales, the Doc takes on the "been then, done that" mentality. A great IPA or Blond ale can be found in many breweries across the country. Find one ya like? Great! Drink it! They just don't rock my world anymore and the Doc wants to be rocked! remember, the Doc doesn;t just drink beer! He drinks Liquor and wine too! Yes! he's pretty much a drunk on every level! But, a classy drunk! ;-}



What about a session beer, Doc? There's plenty of decent session beers. Back in the day... way back. I remember thinking that Buzzards Breath Ale from Big Rock in Canada was a great session beer. I'm sure it would be considered boring by modern standards, but it was a great session beer for it's time. Buzzards Breath, Moose Drool? What the hell does the NW have going on with animal excretions? Kind of weird and maybe sexually twisted?

Jeff over at Beervana has picked his ENLIGHTENMENT beer of the year.... A 7.5% Porter called Prodigal Son Bruce/Lee Porter from Prodical Son Brewers in Pendelton, OR. WHO? WHERE? WHATEVER?! That's like saying Deschutes Abyss is a great Russian Imperial Stout, so I'll make it my enlightenment beer every year?!


So... What's the big allure with Bruce Lee Porter? You got me! I'm sure Bruce wouldn't appreciate it! It's a big Robust Porter. period. I sampled this beer at Bailey's tap house in Portland. It's creamy, silky and smooth. Big Coffee and Chocolate that lingers on the tongue. Hops are WELL balanced! Wow! What a novelty in the NW.... Maybe that deserves an award in itself. A brewer that has enough brewing skill to actually balance a beer! here's the thing.... Have you had a similar tasting beer in your lifetime of beer drinking? ABSOLUTELY! Can't make the top of any list if tastes familiar in any way. A great Porter is a great porter, but Earth moving Zen enlightenment? Come on Jeff. If the Doc is judging beer to style the game changes. If picking a beer that's best of the year..... Not going to be something I've tasted before.... It has to be unique. Nothing unique for that year? There's no TOP beer of the year.

Jeff has challenged the Doc to post a Best Beer of the Year. Well.... That's like trying to pick your favorite food! Here's a few of the Doc Top Beers of the year. Locals may be surprised at one of my choices.... and YES, it's from the NW.

UPDATE!



The Bruery - Rugbrød

This was one of the best beers of the year! Named after a Danish Rye Bread! This is like a liquid Christmas bread! Big deep pumpernickel-ish aroma with deep dark chocolate, prunes, figs and the like. Very Smooth and silky (where have I read that before?) Figgy and spicy with rich layers of dark chocolate and dark sugars. Holiday Spice.. Nutmeg and hints of Juniper berries. Truly amazing beer.... and truly original.




Monk’s Blood - 21st Amendment Brewery

A Belgian Dark Strong Ale. A successful collaboration between 21st and the De Struise Brewers in Belgium. The beer took over a year to brew, blend and complete. What they produced is a very unique beer you won't find anywhere. With a huge list of ingredients, this beer packs a major complex flavor profile. Dried mission figs, caramelized sugars, spice and so on. It's slightly on the sweet side but very complex with layers and layers depth and flavor. The beer constantly changes as it warms and morphs into a different directions, while flavors burst from every direction. Dark Fruits, Figs, vanilla, cinnamon, oak, etc. It's a wonderful drinking experience.! A true Zen experience!



Angel’s Share Grand Cru -The Lost Abbey

Strong Wood-Aged Beer. Like Firestone's 10, 11, 12 series, this beer is produced by blending old with the new. An old Belgian technique for layering flavors and complexity. I thought this years Angels Hair was just amazing. Artistic blend on many past vintages. Just getting you hands on won of these babies is like winning the lottery. A Beer Geek Orgasmic experience to purchase and drink. It's nice having friends all over the country that can acquire these beers for the Doc. Odells woodcut series could have easily made this short list, but I'm few if any have tasted it in the NW, so what's the point?

Not giving up the ghost on this one... You'll have to find it and try it yourself! Well worth the investment and time!



Oakshire O’Dark:30 - Oakshire Brewery

I'll be honest, I haven't had many Oakshire beers and Ill Tempered Gnome doesn't rock my socks either. O'Dark is an amazing beer! To the Doc, it encompasses what a CDA or whatever we want to call it this week, should be. It's roasty, it's hoppy and it has great depth. Period. Don't have my tasting notes, but it makes a statement that others should be compared too. This is the epitome of NW brewing. Big, overblown, off balance and obnoxious. Finesse, artistic balance not in the cards here.

Hair of the Dog - Reloaded!

Not a surprise to anyone who is a regular reader... I LOVE HOTD! Why not? A highly Internationally renowned brewery that loves to create beers outside of the box. It has Doc Wort written all over it! We now have a HOTD brewery and tasting room. That's the understatement of the year!



The Doc made an unannounced visit to the brewery. Alan Sprints, The most talented jack-of-all-trades (Master of many!) brewer and chef in Oregon, period. This cannot be argued, although, some may try! The first Brewery in the Northwest to get 5 Stars from Michael Jackson. Who can argue with that? Brewer extraordinaire and CHEF! YES! I said CHEF! Few know that Alan is a trained Chef. Food and beer go together like Words to Music. A rarely noted combination in Oregon. Home to the Burger and Beer.... and host of other painfully overdone Pub SCRUB (I meant to say SCRUB) and beer. Rarely do we see a brewery that marries quality food with quality beer. Alan is Pioneering again! Pioneering a new Oregon Concept... Brewery Food that pairs Quality beer with quality Food. Yea, I know, it's happening else where out there in Portland, but here's a brewer who's taking a unique stand. Alan's brewing the beer and cooking the food! HOTD is making a statement... Quality Beer deserves quality good.

The Doc has read many people out there whining about the prices. All I have to say is, "You get what you pay for!" It's time for Portland's to take a walk on the Wild Side and come into the 21st Century! Combining and enjoying their quality beer with quality well appointed food. Beer has long been a Pizza and Burger partner! Get over it! Move on! That was your dads beer/food combo.... and it sucked ass!

Food. No Nachos, No Burger, No CRAP... No Shit!

Charcuterie and Cheese plate

Wonderfully Top Notch! Meats from Salumi and Framini. Salumi is owned by Mario Batali's family in Seattle. All three meats were absolutely amazing in quality and taste; Salami (Framini), Hot Coppa and Finocchia Salami (Salumi).

Cheese were all quality and interesting from Washington and other American craft Creameries. No run of the Mill grocery store Tillamook or Safeway Salami here.

Pickled, Cured veggies and olives were also excellent.


My Custom Taster

No BUDmilloors here! NO frickin trendy PBR for the moron masses!

Want something light.... HOTD has a Guest German Pils and it is clean, fresh and tasty. Can't remember the German brewery.

My taster consisted of Little Dog, Adam, Doggie Claws and Peach Fred.

Bourbon Peach Fred : Conditioned in Bourbon Barrels. Fred is married with local Peaches. My first critique was FLOATERS! The beer came with some peach pith floaters. I'm not sure if that was the intention, but there they are. the beer is is well rounded and fairly dry. Hints of malty Fred blends lightly with moderate hints of peach, Bourbon and some oak. Kind of reminded me of Southern Comfort light. A nice beer. Not very bold, but had some nice subtleties.

Doggie Claws 2010: I usually have a preview taste of the annual Doggie Claws. rarely do I or would I ever drink this beer fresh. This is a personal preference. Drinkable when fresh; This beer carries a load of sweetness and a combo of complex malts, hops and honey. For me, it just needs to age before it can be drunk. I prefer a mellower, more matured Doggie Claws. When the malts round out and hops subside into the meld of malt to become a wonderful musical dance. 2010 is great beer. Loaded with all the favorite characters. Big complex malts, Honey and some nice spicy hops.

Little Dog: I was quite surprised with this beer. It was extremely tasty! Toted as made form the Second Runnings of Doggie Claws, this beer has a firm and complex maltiness. Caramels, toast and deep fruit. The beer is well hopped but not obnoxious. Spicy hops loom above the mirage of maltiness. A beautiful little(?) beer.


The Vintage Bottle list cover all the basics: Matt, Fred from the Wood, Cherry Adam and the like. While I hear some of you out there complain about the prices, these are mostly small batch beers and are of extremely great quality. All created and bottled for aging. I chose a bottle of 2009 Michael. ($12) It was well worth the money!


Michael: Named for our late beloved "Beer Hunter" Michael Jackson. A Belgian Red style aged in Oak barrels. Wonderful complex Strong Pungent Cheese, Wood and Vinous notes. Heavenly complex nose (oh! Sorry aroma!). I could have sat there and enjoyed the aroma for an hour, but had to delve into drinking. Amber/Reddish in color and fairly clear. Nice tight lace head. Body on the thinner side. Flavor packs a nice sour punch with deep oak wood, backed up by some fruity malts. Vinous in flavor and body with some acidic notes on tongue. A little acetic acid? unlike another local brewery that buried it's beer in pure Acetic acid (Vinegar) and acetone (fingernail polish); Michael is a beautiful marriage of many wild yeasts and a hint of lactto. You can taste the barrel wood and the malty fruitiness marries well. The finish is like aroma.... Wild Yeasts, sour, some slick oily malt, puckery fruit and some acid. It's a nice beer. I have to credit as being one of only two local Flanders Reds that hold a candle to the Belgian originals. Roots Flanders Red hold the other listing.

This beer would go nice with some complex rich cheeses and a beef dish.

The PLACE

Brewery

With the exception of a new Conditioning tank the brewery i the same with the classic Campbell's Soup Bowl Kettle sitting in the center of the brew house. Albeit, the brewery looks more well organized and less Rube Goldberg like the older location. The rest of the brewery space is huge an expansive with plenty of room for warehouse and shipping space. Rooms for expansion? Absolutely!

Tasting room

Large with high warehouse ceilings and big wood beams. Bright colors and home spun lighting fixtures made by Alan himself. The bar and some table are made from the left over renovation timber form the warehouse. So, all you GREEN freaks will be happy with that! Plenty of space for congregating, eating and socializing. The bar is a large U-shaped recycled timber bar. Bright, airy and comfortable.

Bathrooms!

Oh yes! For those of your who remember the old upstairs bathroom at the Old Brewery.... The new bathrooms are 150% CLASS! Black Granite counters. Beautiful tiling and a grand lavatory experience. ;-) Has the feel of a quality restaurant. Where's the man to hand me a towel!

A wonderful new space with some great food and always great beer! Thank You Alan!