Pardon the unnecessarily long post title. But I’ll work in a Tom Jones reference every chance I get!
But this isn’t about Sir Tom. It’s about Detroit. And its beer scene! Grand Rapids, K’zoo, and other Michigan cities get the glory, but Detroit has a beer ethic that fits its work ethic. I wrote about them for CraftBeer.com
As the great American philosopher Fred Eckhardt declared, “Listen to your beer.” And since beer speaks to people, at least those smart enough to listen and thoughtful enough to hear it, it speaks of hops growing on the bines, amber waves of barley blowing in the field, or yeast hitchhiking on the breeze.
Brewmaster Matt Van Wyk’s beer obviously sings to him. He, along with brothers Brian and Doug Coombs, are the composers behind Alesong Brewing and Blending in Eugene, Oregon. And while they create a wide range of barrel-matured beers from earthy saisons to viscous imperial stouts, no doubt it’s the emphasis on vinous, wild ales that is music to sour beer lovers’ ears. But if their newest GABF medals are any indication, they could almost rename the brewery WineAlesong. And there are others singing similar tunes. For this reason, I got to write about those brewing at the intersection of wine and beer for CraftBeer.com.
Naturally, the guy (me) who puts on a coffee beer festival (Baker’s Dozen) is into putting coffee in beer. And the style(s) that make the most sense is/are stouts and porters because of their innate coffee-ness. But we’ve come a long way, baby. For over a decade, ever since the Brewers Association introduced what was then called the “Coffee Flavored Beer” category at the 2002 Great American Beer Festival, the winners have been exclusively stouts or porters infused with coffee. It wasn’t until 2014 that Milwaukee’s MobCraft Beer broke the streak with a beer I’m not sure I’m allowed to name on CraftBeer.com where I wrote this story…but its “PG-name” would be “Guano” Crazy built on a brown ale base. Suffice it to say, I’m guano-crazy about coffee beers.
My obsession with the Commonwealth of Kentucky is that it’s a place that’s not what it is and isn’t what it’s not. It neighbors Tennessee, North Carolina and West Virginia but it’s not the South. It shares borders with Missouri, Indiana and Ohio but it’s not the Midwest. It’s Appalachia, but parts are also pretty cosmopolitan. It’s KFC but also award-winning Kenny’s Cheese. Some of my greatest road trip moments occurred in Kentucky from the whales I got to enjoy in Bowling Green to a night of Hot Browns and jaw-dropping bourbons in Louisville to playing board games at a brewery in Paducah with my son who found the Hot Wheels the brewer hid in the brick walls for some kid whose dad dragged him to another brewery. Plus, I really wanna be made a Kentucky Colonel.
The drive from San Diego to Seattle covers 1,500 miles of ridiculously gorgeous Pacific coastline along Highway 101 (or sometimes Highway 1 in California). It could technically be tackled in two 15 hour driving shifts but I don’t recommend that. In fact, it took me nearly 40 years to have tackled the entire shoreline. So I reflected back on some favorite breweries along the way and wrote up this epic 15-brewery drive along the Pacific Coast.
The last story I’d written for CraftBeer.com narrowly focused on beers made with sage. So to zoom in even deeper, I didn’t just write about beers made with strawberries (not a broad category) but zoomed in on strawberry beers made in Louisiana, where they take their strawberry beers very seriously. In fact, the North American Strawberry Growers Association represents commercial farmers in 40 states, but none of them seem to take up the mantle of celebrating this crop in their craft beers more than the Pelican State. Yeah you right
I love herbal beers but I particularly think sage works wonders in the right beer. But good luck pitching a story about the so-narrow-it’s-nearly-two-dimensional field of sage beers. Unless there’s a hook, a peg, an angle. Hence, I waited months until I figured CraftBeer.com would want something on Thanksgiving beers, especially ones to suggest that aren’t flavored like pumpkin pie! And since a good stuffing mix and turkey brine includes sage, well, here’s a round-up of beers so sagey, they’re sagacious.
The Brewers Association announced to their freelance crew that they would be adding a feature called “Walk this Way” for their Beer Muses blog (about walkable brewery ‘hoods). Natch, I pitched that it needed to start with Inner Southeast Portland’s twins Buckman and Hosford-Abernethy. Here’s the result, published August 30, 2016.And already
India pale ales are many things, but we don’t typically think of them as “seasonal” beers. Unless, that is, you count their myriad sub-categories. While most of these hop bombs are perhaps best enjoyed in September when the nibble-sized green cones with the sticky, yellow lupulin inside are harvested and at their freshest, there’s a place for certain IPAs in every season. On a cold winter day, the allure of a bone-warming double IPA is irresistible. And come springtime, when some palates might seek out a refreshing fruit-infused shandy or radler, there’s no need to turn one’s back on the beloved India pale ale with its bright, citrus flavors..
Working on “Oregon Breweries,” themes and patterns started emerging in the way I think about all the wonderful breweries in my home state. Hood River‘s simply an awesome place. All the more so because of handful of amazing breweries in such a small town. And for that, we all have Full Sail to thank!