The first of my monthly local beer reviews for Drink Portland. Because it’s fun to get paid a little bit to sit down and reflect on the beer in hand. In the summer of 2012, that beer was BridgePort’s seasonal ode to another of Beervana’s nicknames, Stumptown Tart, which I tied into both OBFs (Oregon Brewers Fest AND Oregon Berry Fest. Oh yeah.)
DRAFT (vol. 7.4, 2012) turned the spotlight on breweries far away from any big city’s bright lights. The intro in this story on true farmhouse breweries to Logsdon Farmhouse Ales was a great excuse to finally pay this pioneering brewer’s new venture in Hood River a visit.
Gluten Free is Big Business. That’s due partly because there are a lot of glutards and partly because some people just think being gluten free is, like, healthy and stuff. But for the folks who really are gluten intolerant, it’s serious stuff. When Widmer Bros. unveiled their gluten-free beer, Omission, it was both hailed and vilified by different camps within the GF community. (Author’s note: I like it. I’m not glutarded. It tastes like beer. My one friend who I know to be legitimately gluten-intolerant loves this stuff.) But here’s the rub:
According to the TTB, wine, beer or distilled spirits “made from ingredients that contain gluten (cannot) be labeled as ‘gluten-free.’” This could spell trouble for Widmer, which has invested significant time and money in a new gluten-free beer.
Being the investigative journalist that I am, I tracked down the TTB’s spokesman to quote on this matter. TTB’s Tom Hogue said that the FDA continues to look into issues surrounding gluten-free labeling and that the 20 ppm of gluten standard is “proposed but not final.” The TTB’s ruling affecting Omission’s gluten-free labeling only pertains to interstate commerce, so beer labeled gluten-free in Oregon could be just “handcrafted” in California, Washington, and everywhere else it will show up.
AAB 33.3
Modern Cider is the cover story of AAB Vol. 33, Iss. 3, 2012. It’s, as their title puts it, “Not your father’s hard cider” (for the record, don’t call it hard cider to folks in the industry; it’s cider–that “soft” stuff is juice since you don’t call grape juice wine.). Today it gets barrel-aged, Brett-o-mized and sake’d out.
I don’t often get to write about mead. Maybe “get” isn’t the right word. We know beer. We know wine. We’re learning about cider. And if you don’t make one of these beverages at home, you can bet your home-roasted coffee beans your neighbor or friend does. But there’s so little awareness of mead. Our friends at Kookoolan Farms are busily, buzzily changing that. Besides, what a fun word. Koo koo lan.
I really liked the A&E editor at Willy Week when I came on board. Then there was a schism. Then a new guy was hired and we got back into bed together. Me & the alt-weekly, not the new dude. It started with this post on Belgian-style Hair of the Dog going to Belgium.
For the last five years, much-decorated Belgian brewmaster Dirk Naudts, who develops beer recipes for brewers throughout Holland and Belgium, brings an American brewer over to his village, Lochristi, to collaborate. The chance to work with Naudts at his Na De Proef Brouwerij is much sought—beer writer Michael Jackson once described Naudts’ ultrasophisticated brewhouse as “the ultimate toy for the aspiring homebrewer.”
National Parks finally makes the connection between hop cones and pine cones (though only one features forest setting) in AAB (Vol. 32, Iss. 5, 2011). To soak up both some of the best of Mother Nature and those who nurture our beers, head to Biscayne Bay National Park near Miami (FL), Mammoth Caves National Park near Louisville (KY), and Crater Lake National Park above Medford (OR).
AAB 32.5
This cover story in All About Beer (Vol. 32, Iss. 5, 2011) was rooted in some of the entries I wrote for the Oxford Companion to Beer on hop varietals and really learning how long it takes for a new hop to go from a little-hope experiment to A-list hop, essentially, getting to know tomorrow’s hops today. Hop Forward is one of my favorite stories I’ve ever researched’n’written as a beer writer.
Dr. Shaun Townshend of Oregon State University amidst offspring from the 2010 breeding crosses, grown in partnership with Indie Hops.
Wherein I review Lisa “The Beer Goddess” Morrison’s (full disclosure: we’re friends) guidebook to the luscious craft beers of the Pacific Northwest. The narrative is friendly and reads more like behind-the-wheel banter rather than an outdated, second-hand field guide.
This story on tips for tackling beerfests during the summer high season was published on the Brewers Association’s CraftBeer.com in June, 2011. In case it’s not just my ‘puter on which the link is dead…:
Whether you’re just thawing out from the long winter and are itching for a change of scenery with a buddy or your kids are almost on a two-month vacation, now is the time when the adventurous road trip meets the jovial beer festival as the high season for each occurs simultaneously.
Take advantage of slightly lower gas prices by topping off the tank, then plugging in some destinations in the ol’ GPS. Whichever direction your summer vacation has you heading, rest assured there’s a beer fest near where you’re going. The phenomenal resource, Beerfestivals.org, started a decade ago by Michiganders Paul Ruschmann and his wife Maryanne Nasiatka, lists roughly 200 fests taking place between now and the end of summer.
Before you even arrive at your beer bash(es) of choice, know that you can never try every beer available. Can’t be done. Which brings us to using, whenever possible, public transportation (or if not, find a designated driver). So, with safety being the most important rule (remember: hydrate! Between alcohol and sun, drink tons of water) let’s talk strategy.
Before the fest
* Buy tickets in advance: Nothing could be worse than driving through the country or through the night just to arrive at a festival that’s sold out.
* Scope out the outlying area: Heading to the 14th Annual Michigan Summer Beer Festival? So long as you’re visiting the Wolverine state, tour some nearby breweries like Dark Horse or Jolly Pumpkin. Beermapping.com is a great resource.
* The early bird gets the beer: Arrive before gates open to beat the crowds. There may be a special beer with limited availability that you don’t want to miss out on trying.
Navigating the festival grounds
* New to you: A new brewery opens almost daily, according to the Brewery Association’s Erin Glass. There WILL be breweries you’ve possibly never heard of, and definitely some you’ve never tried.
* Pick a style and try ‘em all: Whether it’s summery Pilsners or thirst-quenching IPAs, focus on one or only a few styles to get a sense of the nuance each brewer brings to their interpretation.
* Limiting the unlimited: Some fests dole out samples only with drink tickets, while others make pour for the asking. Request a “short pour” so you can try more offerings. If tasting requires tickets and one gets a few ounces but two or more lands a full pint, always take the sample.
Avoid
* Pre-partying: Don’t drink beforehand. Seems obvious, but I’m stupefied every time I see people “pre-loading.” There’s no shortage of great beer once inside the grounds. Don’t be that guy.
* The overserved: The idea of leaving a smorgasbord of beer before gates close may sound crazy, but the longer the day draws out, the more others get sloppy because it’s just a fact that some folks just don’t get it.
*Shortchanging the festivities: If camping’s an option—take it! Extend the fun and don’t worry about unsafe driving. Besides, once the fest proper ends, the bottle sharing begins.
Some awesome fests coming up
Portland, OR didn’t earn the name Beervana for nothing. The granddaddy of beerfests is the 24th Annual Oregon Brewers Fest (July 28-31). Nearly 80,000 beer lovers from around Oregon, the country, and indeed the world flock to this riverfront festival boasting around 80 breweries across the Pacific Northwest. Do it up by attending the Brewers Brunch and parade beforehand starring a brass band, marching monks, and Portland Mayor Sam Adams!
Of course, it’s beerfest here all summer long starting with the 1st Annual Fruit Beer Fest (June 11-12) at Burnside Brewing featuring a lineup of Belgian-meets-Beervana-inspired fruit beers. The 7th Annual North American Organic Beer Fest (June 24-26) celebrates saving the planet via beer. And the 3rd Annual Nano Fest (August 27-28), hosted at Rogue’s Green Dragon pub, proves that good beers come in small non-packaging breweries.
Woe that you can’t beertrip to two distant places on the same weekend. The second weekend in August will see two of the most unique craft beer celebrations. An hour and a half drive south of Denver, Manitou, CO hosts the 9th Annual Craft Lager Fest (August 13-14) that is not only focused on the beloved bottom-fermenting beers, but takes fun in the sun to a new level by being entirely solar powered.
August 20 will see dueling beerfests each completely deserving of a pilgrimage, but are on opposite sides of California. The 15th Stone Brewing Anniversary Celebration (San Marcos in San Diego County) is so popular and so awesome, there’s an A Session and a B Session. Splurge for All Access ticket and attend both as well as the beer geek magnet Rare Beer Section.
If you’re heading to the San Francisco Bay Area in “NorCal,” hurry up and buy your tickets to the 9th Annual Russian River Beer Revival and BBQ Cook-off. This is one of my favorite fests because admission includes all-you-can beer from 30 local breweries plus all-you-can bbq from 30 pit teams!
Finally, since it’s impossible to drive to Munich for Oktoberfest, pack up your lederhosen or your dirndl and drive to Ohio. The 46th Annual German-American Festival (Oregon, OH near Toledo, August 26-28) is family-friendly and attracts some 25,000 of your new best friends. The 35th Annual Oktoberfest Zinzinati (Cincinatti, OH, September 16-18) will be twice as big, meaning twice as many people doing the chicken dance!
Pack it up
Half the fun is in the getting there. Stash plenty of water bottles or jugs in your car. Fill a bag with your favorite snacks including some to keep in your pocket during the festival(s) you’ll be attending. Grab a notebook if you don’t already keep a beer reviewing journal to keep track of the new beers you tried and the unique breweries who made them. Make sure your camera’s battery is charged before you leave and don’t forget to keep taking pics after the first samples. I always have a kit on my trunk for the unforeseens (a wide-brimmed hat, a dollar bill, a roll of T.P., packet of Advil, change of underwear because I knew someone who did that and once needed it). Also, bring an empty growler for the brewpub you’ll discover along the way and a sixer or some special bottles to share with the new friends you’ll be making.
Brian Yaeger: Beer Writer 