beer

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

Having gone through the process of buying (and recently moving into) a home, I’ve been thinking quite a bit about maturity, responsibility, and growing up. I feel that all of us, as beer geeks, are coming of age right now, and that all of our changing palates and preferences are poised to make the craft beer scene more open and accessible than ever before.

The most obvious way that this is happening is in a more reasoned approach to “extreme” beers. That isn’t to say that the Imperial IPA is dead, or even dying. I mean to say that these days fewer of us are being brought into the craft beer fold through insanely hoppy IPAs or brutish Stouts, and that’s thanks to the evolution and maturing of those of us who, 10-15 years ago, became beer geeks precisely because of those big beers. The maturing of the beer geek palate has facilitated the rise of session beers of all styles, not to mention the proliferation of international styles previously unknown to many Americans and the recent resurgence of craft Pilsner and other Lagers here in the States. The combination of more approachable (though still unique) styles with world-class versions of familiar Lager beers is contributing to the mainstreaming of craft beer, and creating a new generation of beer geek for whom bigger isn’t necessarily better.

As I said, though, Imperial styles aren’t going anywhere. People just now coming into the fold are going to be curious and will seek out the big beers eventually, and the rest of us still enjoy an over-the-top hop bomb on occasion. As we all get to experience new styles and new approaches to classic styles, we are entering an era where context will be king. The next 10 years or so in craft beer will look much like the Slow Food or Organic movements; as more consumers become aware of their options, products will emerge to fill voids and find niches. To draw out the analogy, think back to about 10 years ago: having knowledge of organic and biodynamic farming was just starting to expand beyond the niche of being a “foodie”, but within a few years even the biggest of box stores were touting “local” and “organic” produce. The ’00s saw the emergence of “organic” after decades of hard work and relative obscurity, as the movement itself and the public at large matured with regard to their approach to it. I feel we’re on the verge of a similar emergence with craft beer.

From the sudden appearance of craft brewers on grocery store shelves, to craft beers taking a spot or two on the draft list of the local watering hole, to the resurrection of the neighborhood brewery/brewpub, to even the copycat “macromicro” beers being put out by the biggest of big breweries, craft beer is finally coming of age as we are. It’s going to become more important as we move forward to keep perspective, to make sure we take things in the right context as they develop. In other words, we need to be mature. Of course, that doesn’t necessarily mean we have to grow up. 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.

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

Mrs. Beermonger and I are moving into a new home this weekend, and it has completely taken over our lives. We’ve always heard of the “joys of homeownership,” but we were blindsided by the sheer amount of work that needed to be put into the place before we officially move in.

Luckily, in the course of spackling, grouting, sanding, taping, painting (so much painting), and moving stuff, I’ve found a handful of brews that I’d like to recommend if you have a big summer project to get done, or if you’re just looking for a new “lawnmower beer.” Here we go:

Bell’s Oarsman: I tout this beer often, perhaps too much. All I can say after the last couple of weeks is that after getting back to my current place from my future place, often times after having spent the day at my job, this stuff is like water. Except better, because it’s beer.

Boulevard Unfiltered Wheat Ale: A lovely Wheat Ale that flaunts its yeasty character but doesn’t have the overpowering banana/clove component often seen in such beers. This is a refreshing beer with citrusy and subtle minty notes.

Terrapin Easy Rider: One of my newer obsessions. We’ve started to see the rise of hoppy Session beers, and this amber-tinged gem from Athens, GA is a standout. The malts are just right, and Easy Rider packs a hoppy punch that belies its 4.5% ABV.

21st Amendment Bitter American: The vanguard of the hoppy Session movement. Bitter American is, ironically, based off of an English-style ESB that sees some dry-hopping. Originally a seasonal release, Bitter American proved so popular that 21st made it available all year long. Smart move.

Dogfish Head Festina Peche: I love me some tart beer goodness, and this Berlinerweisse-style Ale brings it. Clear, clean, with subtle fruit notes, Peche is a great summer treat.

Keep some of these on hand this summer to refresh and revive yourself after working in our area’s absurd heat and humidity. 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.

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

I want to address something today that has always been an issue in the craft beer community and is only going to become bigger as more people come into the fold: rare beers and trying to acquire them.

I got to have a conversation with a representative from a major craft brewer this week, and as we talked the subject of limited run, highly sought-after beers came up. Now, I try not to consider myself “old” by any stretch, but I’ve been doing this for a while, and I mentioned the difference between when I started and now as far as getting a hold of limited production beers goes. This led to an informative and reasoned discussion of the pressures facing retailers, bars, and breweries alike. What I gained from that conversation and wish to pass along is a greater appreciation for the limits of craft beer output and the limits of a given institution’s “buying power.”

I’ve read a great deal online recently about who is or isn’t getting ‘enough’ of one special release or another, and read some pretty harsh judgments of stores and buyers who I respect and know for a fact are doing their jobs to the best of their ability. What needs to be kept in mind is this: there are so many hands in the pot that weren’t there even two or three years ago that it means something if someone gets any of a special release at all. As an example: before I came to Arrowine I was buying beer for another shop in the area. When the Stone brewery put their 11th Anniversary Ale out, I got dozens of cases and sold them all within a couple of weeks. Last year, when the 15th Anniversary came out and I was at Arrowine, all of my contacts and expertise amounted to three cases for our shelf. That reflects on nothing but the exponential increase in attention for craft beer in the mainstream.

That increase in attention is a good thing. Those new eyes and palates allow growth (or in many cases, survival) for small breweries who otherwise wouldn’t be practicing the same fantastic dark magic otherwise. But it also means expansion into other states, other markets, and those markets demand attention in the form of some of the rare beers we may have taken for granted around here. I hate to think that I may have once taken for granted how much of one release or another I could get, or that I’m now of an age to have a “good ol’ days” of beer buying, but the facts say otherwise.

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

This past weekend’s SAVOR craft beer and food experience was just what I needed. As I mentioned last week, I had only attended the first SAVOR event and was hoping to see for myself how far it had come in the past few years. The Saturday night session I attended was rife with great people, great food, and some very cool beers and breweries from all over the country. I think everyone who is into beer should make time every now and then to attend an event such as SAVOR: something with a bit more focus than the standard beer fest, that can introduce you to new beers and breweries that maybe you’d never know about otherwise.

I’m not going to lose my head about how much fun SAVOR was. This week I’m going to run down the five six beers that made the biggest impression on me. The only caveat for this list is that these are all beers from breweries that aren’t available to us… yet:

Cerise Cassee (Cambridge Brewing Company, Cambridge MA): This was the second beer I tried after working my way through the line and into the Building Museum. Cerise Cassee wasn’t even one of the featured beers on the floor at SAVOR — Cambridge had brought it for one of the small-room ‘Sessions’ taking place during the weekend. I just happened to be passing a friend who had just left the session and he had some of the beer in his glass and offered me a sip. Cambridge Brewing broke new ground in America with Cerise Cassee; nearly ten years ago they set up a Solera-style barrel program in their brewery. Most commonly associated with Sherry production, going Solera-style involves keeping a vertical of Cerise Cassee in barrels, with the beer itself being made from a blend from these French Oak barrels. Cerise Cassee, with its intense cherry, nutty aromas and bracing sour feel, was an amazing way to get started.

Windowpane Series Double Wit Blackberry (Mother Earth Brewery, Kinston NC): Buzz online from the Friday night SAVOR session was high for this beer from North Carolina. When I got my chance at it, it did not disappoint. Double Wit delivered such a beautiful balance of rich Belgian-style Wit spice, blackberry, and wine notes from the Pinot Noir barrels it was aged in. Every bit of fruit was in harmony, and while it was full in flavor, it felt smooth and light on the palate. Next time I’m heading to North Carolina, I’m planning on visiting Mother Earth Brewery. You should too.

Kaffir Lime Wheat (Denver Beer Company, Denver CO): Denver Beer’s Graham Cracker Porter brought me to their table, but it was this treat that blew me away. The strong lime note provided such a great twist to the expected notes of a traditional Wheat Ale. Not the biggest beer of the show, nor the most outrageous by any measure, but if I could have a stack of it at the shop tomorrow I’d be happy.

Mélange a Trois (Nebraska Brewing Company, Papillion NE): A few attendees told me I needed to try this beer from the Nebraska Brewing Company. To be honest, I didn’t even know there was a Nebraska Brewing Company though I surely do now. Mélange is a bold Belgian-style Blond Ale aged six months on French Oak Chardonnay barrels (sourced from California, though they wouldn’t tell me from whom — intrigue!). The big Belgian yeast character melds perfectly with the wine notes and even some tannin from the oak, which gives the beer a touch of wine-like dryness. Delightful.

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

You may have noticed an unusually high number of special beer-themed events happening around the area this week. Well, you can thank SAVOR for that. SAVOR is a yearly festival run by the Brewer’s Association, a trade association representing the interests of craft breweries. SAVOR features craft breweries from all over America (many of whom aren’t available in our area yet) and focuses on pairing craft beer and food. Over the past few years, SAVOR has quickly become one of the can’t-miss events on the beer geek’s calendar.

SAVOR brings hundreds of big names from the beer business to the D.C. metro area, and as with most of the major beer events (Great American Beer Festival, World Beer Cup, Extreme Beer Fest, Craft Brewer’s Conference) the week preceding SAVOR has become a smorgasbord of insane beer dinners, tap-takeovers, and celebrations of our favorite beverage. Even if you’re just finding out about all of the happenings reading this column, there are SAVOR after-parties Saturday night and at least one SAVOR-themed beer brunch happening Sunday morning.

If I may — a bit of a confession: I’ve only attended SAVOR once. The first year of the festival, I scored a couple tickets from a friend of mine at Dogfish Head and went in with only an idea of what to expect. What I got was a chance to try some amazing beers and meet many of the luminaries of the industry that I had only read about. If you get a ticket (and those can be hard to come by) it’s well worth going just for the access SAVOR provides to some of the best and brightest American craft beer has to offer. This year marks my return to SAVOR after missing the last couple years (when I was working for wine importers and couldn’t justify the expense) and as much as I’m looking forward to it, I’m more excited about and proud of the scene the festival has built around itself in our area.

The word around the campfire is that SAVOR will be held in New York City next year. There’s nothing to say that the move is permanent, but being a defensive “everyone loves NY but hates us” D.C. area guy I can’t help but see some writing on the wall. If the rumors are untrue, that’s just fine by me. But I sincerely hope that if SAVOR is held in New York next year that at the very least the Brewer’s Association considers alternating years between here and there. The D.C. metro beer scene has fought and kicked and screamed for years trying to earn the recognition and respect that other cities have gotten from the beer industry, and now that SAVOR week has become such a benchmark for beer fans all over it would just feel like another example of D.C. having the rug pulled out from under it.

Perry Soulos, Arrowine’s Cheesemonger, and I have talked about it many times and feel like the solution is simple: If SAVOR has grown enough to be held in New York, why not hold a spring and fall session with one here and one there? The number of world-class breweries in the U.S. right now provides a seemingly limitless roster of guests and beers to present, and we’ve seen here with the D.C. event just how much demand there is for tickets. I understand perfectly wanting to take SAVOR to the “big” city, but if anyone from the Brewer’s Association is reading this, please don’t take the excitement and the attention away from all the great things happening in our area.

If you’re going to SAVOR this Saturday, I’ll be the guy wandering around bugging all the brewers who aren’t available here yet. Don’t hesitate to say hi. 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.

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

My first experience with Hefeweizen was probably much like many people of my age: a happy hour special ordered because ‘look at that tall glass—that’s a deal,’ served with a wedge of lemon. In those days I thought that was a beautiful thing, and if I’m honest there are some days even now when I still do (don’t tell anyone, though. I’ve got a rep to maintain here). There were a great many things I didn’t know, however. Things I’d learn only with time and experience. To many here in the U.S. though, the classic German Wheat Ale is still that cloudy junk you throw citrus into. Let’s take a few moments today to explore true Hefeweizen, and see if we can’t find the right one for you. Because there is a right Wheat Beer for everyone.

Hefeweizen/Hefeweisse: Consider the two terms interchangeable. “Hefe” refers to the special yeast used in these Ales, which along with them being unfiltered is mostly responsible for the banana and spice notes often found in them as well as their cloudy appearance. In Bavaria the term Weisse (“white”) is used; in other regions of Germany Weizen (“wheat”) is more common. I’m going to use Hefeweizen as it’s the term I use more often. Classic Hefeweizen uses a combination of that special yeast strain and at least 50% wheat malt with a very limited amount of hops to create an easy-drinking Ale with notes of banana, clove, and lemon. The wheat malt contributes a bit of the fruit flavor, but more than that it brings a biscuit-y bread-like note that serves to balance the style. Weihenstephaner, Schneider, and Paulaner make some of the most commonly-found and classic Hefeweizen you’ll find. Among American breweries, you’ll find seasonals like Sierra Nevada Kellerweis, Victory Sunrise Weissbier, and Troeg’s Dreamweaver.

Kristalweizen: A style of Hefeweizen that has been filtered, which not only gives the beer a clear appearance, but brightens up and softens some of the fruit notes as well. Weihenstephaner’s Kristalweizen is my go-to, but the recent release of Brooklyn-based Sixpoint Brewery’s Apollo has been great as well.

Dunkelweizen: Dunkel means “dark,” so you can take a stab at this one. The higher malt content can produce beers ranging from slightly amber in color to very dark brown. The more intense the malts, the more muted the spice and fruit are in the beer. Franziskaner, Ayinger, Paulaner, Weihenstephaner, and even Sam Adams and Great Divide make fine examples of the style.

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

Today we’re wrapping up our ABCs of German Lager with a rundown of seasonal and slightly more obscure styles that you may come across, or maybe you’ve seen before but not known what they are. With a brewing tradition as storied and long-reaching as Germany’s there are many regional variations and sub-categories, but for today’s purposes we’re going to look at the ones you’re most likely to run into. Let’s start with perhaps the most famous seasonal beer in the world:

Marzen/Oktoberfest: Yes, the mighty Oktoberfest Lager. The first Oktoberfest was the celebration of the marriage of then-Crown Prince Ludwig in 1810 in Munich. Citizens frolicked and celebrated, but the horse races seen by the royal family were a hit and when it was decided to make them a yearly occurrence the festival tagged along, eventually being scheduled back so that it ended on the first Sunday in October. Marzen (“March”) as we know it today came into existence nearly 300 years before the Prince’s wedding: a 1539 Bavarian brewing law (yes, another one of those) stated that brewing could only take place between late September and late April. Most of these beers were brewed during March for the summer and early autumn months, hence the name. Marzen, with its higher alcohol content than standard Lager and balance of malty notes and easy drinkability, was readily available at the time of the first Oktoberfest and became associated with it to the point that today most people only know it by this newer name, though not every Marzen is an Oktoberfest. Only a handful of breweries within Munich’s city limits are allowed to use the term Oktoberfest for their versions — everyone else opts for everything from Marzen to Fest or Festbier. Personal favorites include the Oktoberfestbier from Hacker-Pschorr, Hofbrau, Paulaner, and Augustinerbrau (though this one is tough to find). Weihenstephaner Festbier and Ayinger Oktober Fest-Marzen (clever name, that) are great as well. My absolute favorite Oktoberfestbier however, is the world-class Bell’s Oktoberfest from Michigan; it never lasts long so jump on it when it’s around. Other great American examples are Heavy Seas Marzen, Schlafly Oktoberfest, Great Lakes Oktoberfest, Victory Festbier, and Avery’s insane 10.03% ABV The Kaiser. Most Marzen-labeled beers are available year-round, while Oktoberfest beers start arriving in early August.

Maibock: Essentially a Helles Lager brewed to the strength of a standard Bock, Maibock are notably lighter in color than a Bock or Doppelbock, with a slightly more intense hop presence. Mostly released in May (the “Mai” in “Maibock”), this style has become associated with many spring festivals and events. Hofbrau and Einbecker are the German versions you’ll likely see the most of here, with many American breweries jumping in on the fun of a stronger style beer that is still easy for most palates to approach. Rouge Dead Guy can be classified as Maibock, and other great examples include Smuttynose Maibock, Victory St. Boisterous, and the now-retired Sierra Nevada Glissade which I was a big fan of. Abita makes two versions: The spring-release Mardi Gras Bock and the year-round, decidedly stronger AndyGator, which holds the proud title of Most Dangerous Beer in America in my book for its combination of great flavor, balanced feel, and 8% ABV. The ‘Gator always leads to trouble, folks — but that’s half the fun.

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

Last week we looked at the most common forms of traditional German Lager found today. This week we’re going to run through some of the maltier and stronger styles of Lager out there, and look at examples of each that shouldn’t be too difficult to come by.

The irony is that Dark Lagers were the standard before the lighter Munich and Helles styles came to the fore. Today, many consumers tend to shy away from darker beers as they perceive ‘darker’ as being ‘overwhelmingly strong’ or ‘too flavorful’ (I can’t tell you how many times I’ve heard this over the years; it still baffles me) but that isn’t necessarily the case. A great Dark Lager can give you all the smoothness and refreshment of a lighter one but with just a little added complexity, and often they make for great food pairings as well. Here’s a quick rundown to help you navigate the often baffling world of German beer labels:

Schwarzbier: Literally, “black beer.” Perhaps the single style of all of these that merits the most consideration by the American audience. Schwarzbiers get some intensely dark color from their malts, but tend not to overdo it with the roasty notes associated with malty beers. Monschof and Kostritzer are the two Germans to look for, but my go-to is Session Black Lager by Oregon’s Full Sail brewery.

Doppelbock: Bocks are stronger style Lagers (which we’ll be exploring further next week) and Doppel= “double.” Doppelbocks are the style of Dark Lager you’ll encounter the most here in the States, and while by definition they are stronger they are by no means all bruisers. The malt in Doppelbock tends to be a bit roastier and more chocolaty but the best examples find balance. Ayinger Celebrator is world-class, as are Weihenstephaner Korbinian, Augustinerbrau Maximator, and EKU 28. Bell’s makes Consecrator once per year and I think it’s about the best in the U.S. along with Troeg’s Troegenator and Smuttynose S’muttenator.

Rauchbier: Particular to Bamberg, Rauchbier (“smoke beer”) is an old favorite of mine but admittedly not for everyone. Rauchbier is made with malts dried over open beech wood flame, which imparts dramatic smokiness to the final product. Schlenkerla is pretty much the lone German option in Rauchbier; look for their Urbock and Marzen smoked Lagers (the Urbock is my choice, though their Weizen Rauchbier is a treat and maybe the most surprising food pairing beer I’ve ever had). Breweries in America have caught on to Rauchbier, with Sam Adams alone releasing two different versions in the past year alone (Bonfire and Cinder Bock). Also keep an eye out for Flying Dog’s Dog Schwarz.

Start experimenting with darker beers, especially as we get into the summer BBQ season. I’ve found that the malts in Dark Lager play exceptionally well with almost anything off the grill, and have the added benefit of being really nice to use in cooking too. Next week: seasonal and strong German Lager. 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.