beer

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

A few weeks ago, I came down with (for me) a very rare case of the flu. Now that I’ve shaken it off and resumed normal breathing function, I’ve suddenly found myself with a backlog of beers in my refrigerator that I need to try. I know, we should all have such problems, but what struck me was how quickly these beers amassed themselves, and where they were coming from.

I had purchased a handful of limited run beers and new arrivals I wanted to try when I was feeling better (Great Lakes Rye of the Tiger; a pair of Stone Enjoy By 5.17.13 IPA bottles since I’d missed out on the last run) but for the most part the beers populating my fridge were coming from friends who had recently been traveling, and from distributors who wanted me to try new products they were representing in Virginia.

Unlike wine distributors, who come see restaurateurs and retailers every week with wines to sample and (hopefully) sell to them, beer distributors have been notoriously tight when it comes to ‘trying before you buy’. Over my career I’d found the experience of trying to get a sample of a new arrival before buying it for my job to be like pulling teeth. The attitude of beer distributors seemed to be “Look, if you’re not sure about buying this we’ll just sell it to someone else — we don’t need to let you try it”.

The growth of the craft beer business has changed the way things work in a very short period of time. There’s been a lot of chatter about the “wineification” of beer; that beers have become too pricey, or exclusive — but it’s in how distributors are handling new arrivals and competition that I’ve really seen the beer business become more like the wine side. Today there is such an influx of new breweries along with new beers from established stars that distributors who handle craft beer are having to fight for shelf space that was easy to fill even just a few years ago.

For retail and restaurant buyers, this is a very welcome change. I’m lucky enough to have found a love for craft beer in the late 90s, which scarily enough is a long time for someone in my position. I have a good library of tasting notes and experience to draw from when I consider new beer arrivals: meaning that at this point, I have a good feel for a breweries tendencies and often feel comfortable enough bringing in new offerings without feeling a need  to try them out beforehand.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Nick’s Note: Like all of us, I was saddened by the terrible attack in Boston earlier this week. I just wanted to take a moment here in the forum I have to offer my condolences and best wishes to all of the victims, their families, their friends, and loved ones.

Let’s get on with it, then.

The early spring is a great time of year for craft beer fans. The warming weather brings yearly favorites made to refresh and to be shared among friends. There are also some releases in the spring that don’t quite fit in with the expected light Ales, Session beers, and Saisons. One of these is a beer craft fans know to look for as Tax Day approaches — Stone Imperial Russian Stout.

Largely unchanged since its debut in 2000, Imperial Russian Stout (or IRS, because it’s usually released around April 15th) is one of the best examples of the style made in the States. Clocking in at 10.6% ABV and 60 IBU, IRS pours coal black and settles in the glass with a dense, caramel-colored head. The aromas of coffee and cocoa jump out of the glass, with some interesting spicy notes from the yeast strain used to ferment IRS.

On the palate is where IRS sets itself among a sea of bigger, richer, and darker Imperial Stouts. The requisite chocolate, caramel, and coffee flavors that you’d expect in any fuller-bodied Stout are present, but it’s the dark fruit notes of plum and cassis along with hints of anise that make IRS extraordinary. This Imperial Stout also handles its high ABV level differently than most beers of its style. Some Imperial Stouts overwhelm with a rich mouthfeel and lots of heat from their alcohol level, while others strike such a harmonious balance that their palate feel belies the ABV of the beer. Stone takes a different tack with IRS — it has just a touch of alcoholic heat that adds some sharpness to the rich flavor while satisfying the needs of the Big Beer Drinker’s Club.

A newer tradition for Stone is the Odd Year releases. These are versions of their bigger beers with a special ingredient or process applied to them. The Odd Year releases started in 2011 with the Belgo Old Guardian and Belgo Anise Imperial Russian Stout, which saw Stone’s classic Barleywine and Imperial Stout fermented with a Belgian yeast strain with the IRS having star anise added to the tank.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Last week about 6,400 beer professionals converged in Washington for the 2013 Craft Brewers Conference. The CBC is a yearly event organized by the Brewers Association, the trade association that represents the interest of craft breweries in America. The CBC is usually held in San Diego but with BA’s other signature event SAVOR being held in New York instead of D.C. this year, we got to host the Conference instead. The whole week featured speeches, lectures, exhibitions, and some awfully cool events at local bars, breweries, and restaurants…and I missed them all. That’s life in retail for you.

The news coming out of CBC, however, was encouraging for all of us in the industry. The BA released some figures from its upcoming full analysis of 2012, and the numbers show a continued trend of growth for craft beer: there are now 2,403 total breweries in the U.S., an 18% increase over 2011. The volume share of craft beer went from 5.7% to 6.5% and the dollar share of sales went up 17%, compared to the 1% growth of the overall U.S. beer market. Over 108,000 Americans work in the craft beer industry, representing a gain of nearly 5,000 jobs in 2012.

Delivering the CBC keynote address, New Belgium Brewery President Kim Jordan discussed the realities of the growing craft beer world; among those being the importance of keeping quality standards as breweries grow larger, and the inevitable toll that growth along with the ever-rising number of craft breweries will take on resources as varied as hops, malts, staff, and shelf space. “Our influence is outsized for our growth rate” Jordan said; a statement equal parts state-of-the-industry and warning.

For now though, craft beer is on the rise and from my own modest corner of the business I just wanted to say thanks to all of you out there for the amazing growth we’ve seen in Arrowine’s beer department. With more local breweries coming online over the next couple years and the continued growth of already-established ones, I’m excited to see what the next few years bring.

Anyone get out to CBC or any of the beer dinners/tap takeovers/special events last week? Let’s hear about them in the comments; also if anyone has any general beer questions leave them here and I’ll do my best to answer. Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

A few weeks back while writing about the evolving craft beer market, I mentioned the growing demand for more ‘everyday’ brews; beers that friends could bring to spring/summer barbecues and throw in the cooler for any and all to enjoy. Since then I’ve had more than a few customers come into the store asking which beers I meant in particular when I wrote that, so let me give you a preview of things to come as the weather finally starts to warm up again.

A trend is forming in lower-ABV hoppy Ales, which will only grow more prominent this year. Aside from the always enjoyable Bitter American from 21^st Amendment (dry-hopped English Special Bitter, 4.5% ABV), Founder’s Brewing has finally started shipping its excellent All-Day IPA to Virginia. At 4.7%, it’s probably more accurate to call All-Day a Pale Ale but the IPA name does draw attention. The combination of its light, minerally body with a focused hop character make All-Day pretty irresistible regardless of how it’s classified. Look for All-Day to be available until sometime in September. Schlafly Pale Ale is also now regularly available for those looking for a classic English-style Pale. At 4.4% ABV with grassy hops and clean palate feel, Schalfly Pale can please just about any crowd. Rumors have Devils Backbone packaging the lower-ABV version of its wonderful, balanced Eight Point IPA—appropriately called Four Point IPA—sometime this summer, along with a possible canning run of Striped Bass Pale Ale. In the meantime, I can’t recommend their current short-release sixer The Congo enough. An IPA fermented with a Belgian yeast strain, The Congo exhibits restraint compared to other Belgian IPA-style beers, many of which tend to have either an exaggerated yeast character, hop profile, or both.

Those looking for Belgian-styled beers should try the newly released Swing, from Victory Brewing Company. Swing is a Saison that clocks in at 4.5% ABV, with black and Szechuan peppercorns bringing more dryness than spice to its finish. Newly arrived is Saison de Lis from St. Louis’ Perennial Artisan Ales; at 5.0% and brewed with chamomile flowers it’s a great introduction to Perennial’s lineup. Also back in stock right now is Stillwater’s Premium, my favorite new beer of 2012. Another 4.5% Ale, Premium uses two brettanomyces wild yeast strains to make for what may be the funkiest session Ale out there right now. A non-brett version of Premium called Classique has popped up on tap around the area. I got to try Classique recently during Stillwater’s tap-takeover night at Pizzeria Paradiso in Old Town: it doesn’t lack for character and if rumors pan out we may just see some canned six-packs this year. Sour fans: don’t miss out on Timmerman’s Blanche Lambicus—it’s 4.5% ABV, spiced in the manner of a Witbier, and I’m not sure how long it’ll last. Also don’t forget my go-to session beer of choice, the 4.0% Bell’s Oarsman Ale.

Speaking of Bell’s, next week sees the return of the ever-popular Oberon Ale which will keep fans refreshed through the summer; and if everything goes the way it’s supposed to this week, then by the time you read this we’ll be seeing the first shipment of Abita’s Strawberry Harvest Lager hitting area shelves. Last but certainly not least we have Port City’s Downright Pils, one of my favorite new beers of last year and a great example of an approachable craft beer that everyone can enjoy.

So hang on out there; the warm weather will be here soon and there will be a lot to look forward to beer-wise during the spring and summer, even if we find ourselves cursing the heat and humidity before the summer officially starts. Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

Time keeps on flying — we’re already hitting St. Patrick’s Day weekend. As a Guinness drinker and an American with a drop or two of Irish blood in my makeup, I am supposed to look upon St. Patrick’s as one of the High Holidays. But if I’m honest I’ve gone a bit sour on the whole thing.

For far too many, St. Patrick’s is merely an excuse to get obscenely drunk and that stopped being fun for me years ago. I’m going back in on St. Patrick’s Day this year, however, in the spirit of spending some much-needed downtime with friends and rediscovering the joy of social interaction. For those of you still enamored with the revelry of the holiday, here are a few pointers:

Don’t go out. I know, I know; this is supposed to be advice for celebrating St. Patrick’s, but I have to lead with it. There are two nights of the year I go out of my way not to be out-and-about for: New Year’s Eve and St. Patrick’s. Folks who shun drinking the rest of the year make it an amateur hour scene in bars while those who do drink take it to another level. I’m planning on visiting a friend’s home this year so we can split a couple beers from our cellars while watching the fights Saturday, which is pretty big for me considering my stand on St. Patrick’s Day.

If you go out, don’t be “that guy.” We’ve covered this one before in the beer festival guide. You know the type, so do what you can to avoid getting to that point. No one cares how Irish you are, and they’re perfectly aware of how much/how little green they’re wearing. If you don’t know what I’m talking about, you’re probably that guy — in which case see rule number one above.

Be ready to bail. If you walk into a place and don’t like the vibe, listen to that instinct. Every establishment in the area that sells alcohol is going to be up, running, and busy — you can afford to be picky. If meeting friends, have backup plans in case the mood turns a direction you’re not comfortable with. If that means grabbing a couple beers and going home, so be it. It sounds a little silly I know, but just about every bad story from my misspent youth starts with me ignoring an instinct I should have known to listen to.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

Clay Risen has the craft beer world all in a tizzy this week, though most beer geeks out there may not even be familiar with his name. With one New York Times article Risen, an author, Times editor and occasional contributor of some fine spirits articles to The Atlantic, reignited years-old arguments in the craft beer community with an article about his sudden and shocking discovery of 750mL bottles of craft beer, many of which sell at prices comparable to bottles of wine.

Beyond simply being late-to-the-party on the use of 750mL bottles by brewers, the article made legitimate craft beer-drinker concerns sound a bit like whining while seeming amused by the idea of beer being anything but a cheap, ‘common’ drink. The wake of the Times article saw concerns rise once again over the ‘wineification’ of beer, and debates over what the best format is for big beers and special releases.

It all started with a handful of tweets Tuesday morning: some of the beer fans and writers whom I follow on Twitter started shooting links to Risen’s Times piece with pithy comments about its tone. The conversation quickly turned to concerns over the rising costs of some beers (especially those in larger formats), and frustration over 750mL bottles being too big to enjoy without help.

Let’s tackle the second point first: as a commenter on The Drinks Business points out in their report on the Times article, there are hundreds if not thousands of Belgian beers that come in 750s, while another points out that it’s often easier and more cost-effective for breweries to bottle in 750s rather than in 12oz bottles for four- or six-packs. There have always been those calling for stronger beers to be packaged in smaller bottles, as 750mL bottles demand a crowd to share reasonable servings. However, even when rarities or bigger brews are sold in the 12oz format that doesn’t necessarily mean they should be tackled on one’s own. Dogfish Head’s 120 Minute IPA and WorldWide Stout are sold as 12oz bottles, and both are strong enough to merit a group of three or four (though some of us have been known, on occasion, to take them on solo).

Slightly more concerning to me, not only as a specialty retailer but as a craft beer fan, is the umbrage being taken with more expensive beers, which increasingly make up most of the 750mL beer bottles on the market. Among us beer geeks the conversations run toward breweries we’ve seen come up from humble beginnings abandoning the diehards who supported them in their youth for an upscale, stratified market. These debates will sound familiar to music lovers who have heard laments over one band or the other ‘selling out’ — a concept whose relevance and veracity dull with age and experience, like teeth.

Beer writer and all-around good guy Jake Berg of local beer website DCBeer.com wished for craft breweries to take a route opposite what most have been doing lately by bottling their higher-ABV beers in smaller formats while saving the more everyday recipes for 750s. There is a long history of this exact thing being done and many do it today, but the trend of retail sales over the past few years has favored smaller daily drinkers: for example, I used to only carry the 750mL bottles of Saison Dupont, the classic Belgian Farmhouse Ale. These days, I stock the 12.7oz bottles as the trend went toward beer drinkers enjoying their drink, rather than the group sharing a drink.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

There are days where you roll out of bed just knowing you’re going to get into trouble somehow. You’re not spoiling for a fight, but one’s coming regardless so you know you better sharpen up.

There has been a groundswell of discussion regarding the new Dogfish Head/Sierra Nevada collaboration Rhizing Bines, which is billed as an “East-meets-West” IPA, and with the weekend coming where I’ll finally have enough on hand to sample it out to my customers at Arrowine it’s probably time for me to make my case on its behalf. I say this because while many out there have had their preconceptions and expectations disappointed by Rhizing Bines, I feel that most are needlessly tearing down what we’ll look back on as one of the best new beers of 2013.

When these two big-name craft brewers first got together to develop a beer, the result was something completely new and different. 2009’s Life & Limb hit the market and was immediately hailed as a triumph. While there were of course outliers who didn’t take to the beer along with those who fell in love with it, the general consensus was that Dogfish and Sierra Nevada had succeeded with their dark, malty Ale with its sweet tones and rich palate. These two titans of hoppy Pale Ales and IPAs took a chance by giving eager fans something they would have never expected, and in doing so expanded the palates of beer geeks all over the country. A subsequent 2011 release was again met with raves; the success of the ’09 release caused the ’11 Life & Limb to be in short supply just about everywhere it was distributed.

As news started to leak that Dogfish Head and Sierra Nevada were getting together again to create another new beer, the buzz began on forums and in stores all over the country. When the news came down that this new effort was to be an Imperial IPA, the hopheads rejoiced; words like finally, slam dunk, and no-brainer were bandied about, but this duo of craft brewers weren’t done taking chances.

In the spirit of their joint effort, Rhizing Bines was to be an IPA designed to unify America’s two predominant IPA styles: the super-piney, high acid-centric West Coast and the maltier, slightly fruiter style referred to as East Coast IPA. To that end both breweries contributed their proprietary yeast strains and opted for newer, less commonly-used hop varieties for Rhizing Bines—Bravo and the too-new-for-a-name Hop 644. The process by which Rhizing Bines was brewed was also a melding of the styles of the two breweries; the Bravo hops were added using the continuous hopping technique that made Dogfish Head famous in its 60, 90, and 120 Minute IPAs, while Hop 644 was used in one of Sierra Nevada’s torpedo devices which made a pit stop in Delaware on its way to Sierra’s new North Carolina brewery.

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