Witness a machine turn coffee into pointless ramblings...
23 June, 2016
Orange is the New @!$#: Orange Radler by Sprecher Brewing Co.
Glendale's (Milwaukee) Sprecher Brewery
is one of the founding fathers of Wisconsin's microbrew scene having been established in 1985. Chris Welch of Trixie's Liquor here in Madison noted last month
that the venerable brewery derived 70% of its sales from soda. I don't know where he got that number from but I've heard for some time that Sprecher sells more soda than beer.
This is a real shame considering that Sprecher makes some mighty tasty brews. There are the stalwart Amber (one of my all-time favorites) and Black Bavarian (another classic) plus their seasonals are great too including the current one, Summer Pils
But for better or for worse – OK, for the worse, in my opinion – Sprecher has seemingly put more effort lately into malternatives than into beer. I am referring to their series of "Hard Craft Soda(s)"
which began with root beer – what else? - and has now expanded to six flavors including Hard Apple Pie. And more recently Sprecher has released a line of radlers
. It certainly fits the brewery's German image and the radler would seem to be the perfect marriage of libations for a brewery that excels at lagers as well as sodas.
And so I recently purchased some of Sprecher's Orange Radler with grapefruit, peach, and mango rounding out the host of flavors on offer.
Orange Radler poured a lovely light gold hue and was extremely cloudy. The haze was no doubt from the wheat. Yes, Sprecher's radlers are wheat ales with "natural flavoring". Well, the orange one was, anyway. It had a very soda-like head in that it wasn't very foamy and it disappeared quite quickly. There was a fairly large number of bubbles inside heading on up.
As I was diligently examining my glass and the liquid therein visually, I could not miss the brew's aroma. It must have been what John Glenn smelled while orbiting the Earth in a Mercury capsule and needing to quench his thirst – Tang. Nothing says craft thirst quenching goodness like 1950s convenience food.
I was not looking forward to drinking this stuff but I had committed myself to a run of radler reviews so I had to. And actually it could have been worse. Orange Radler was light on the tongue and had a nice fizziness. At first there was the Tang drink mix flavor but it was followed up by a more natural orange juice taste. There was also a bit of tartness that, along with the carbonation and the cold serving temperature, took the edge off the sweetness which was not cloying to begin with. Once the natural flavoring had had its say, it was the beer's turn. A relatively prominent grassy/spicy hop flavor took me by surprise. I mean, any recognizable hop flavor amidst a sea of orange flavoring and juice would stick out like a sore thumb. Lastly there was a little bit of grain to be had as well.
For the finish a mild hop bitterness mingled with the mix of orange for a drier finish than one had any right to expect.
It both saddens and flummoxes me that a brewery which makes such great lagers and great sodas would play against their strengths and come up with this. A grand disappointment. There are some good things here, however, such as the tingly carbonation, the way the beer slyly sneaks into the picture just as the orange flavors think they've got the place to themselves, and that it's not overly sweet. But I should not be tasting instant drink mix here! Sprecher brews a fine orange cream soda already; why do I not taste the orange half of that drink here? Or even better, an orange soda that utilizes juice and tastes more natural. Surely they can brew a fine helles and mix it with their fine soda. Instead they add natural flavoring to a nondescript wheat ale for a brew that comes to 4.5% A.B.V. when it should be much lower, to my mind.
Junk food pairing: When consuming Sprecher Orange Radler, get a bag of Fritos Scoops and fill them with generous amounts of Dean's Sriracha dip.
Labels: Beer, Radler, Sprecher Brewing Company
21 June, 2016
By the Way, This One's Pink: Paletas Guayaba by 5 Rabbit Cervecería
I am going to continue the aestival brew theme and even stick around my hometown of Chicago for today's review. Yesterday I started things off with Goose Island's Calm Radler
and am going to continue today with 5 Rabbit's Paletas Guayaba
. "Paletas", the bottle helpfully informed me, are named after the Spanish word for "popsicle".
This is 5 Rabbit putting their characteristic Latin American spin on the radler/shandy epidemic and in this case we have a guava flavored brew. I was pleased to see that it comes in at 3.5%, a wonderfully summery sessionable strength.
Paletas Guayaba is a glorious shocking pastel pink color. It is a wheat cerveza and so I was not surprised that it was quite turbid. I did my level best to pour the Paletas so as to produce a nice head and I was generously rewarded for my effort with a glass adorned with 1"+ of pure cloud white foam. And it lasted as long as the Duracell bunny. The combination of the pink cerveza and white head makes it the Sonny Crockett of brews. (Jan Hammer music is optional.) The brew was so cloudy that I couldn't see inside it so it may have a modicum of effervescence or it might not have had much to speak of.
The aroma smelled of tropical fruit, quite unsurprisingly, but it was not very strong. There was also a really nice fruity tartness, which I appreciated as I had been hoping for something less sweet than Calm. Surprisingly, I caught a little sour funk. No, "brett" was not plastered across the label nor was the scent particularly potent. But it was pleasant and added another layer to the perfumatory profile.
I had to drink my way through the head to get to the cerveza and the foam turned out to be luscious and creamy. The cerveza itself was no slouch in the mouthfeel category either and was quite smooth with the silkiness cut a little bit by a fair touch of carbonic bite. Would you believe me if I told you that guava was the order of the day on the flavor? It was moderately sweet but there was also an equal dose of tartness too.
On the finish the guava sweetness faded to a lingering tartness which brought the proceedings to a fairly dry close. Lacing abounded with big streaks and patches lining my glass.
I am a big fan of 5 Rabbit Cervecería
and their use of coffee, chilies, spices, and, yes, tropical fruits. And they deliver here. Paletas Guayaba is light-bodied making it perfect for the dog days of summer. It also has a great blend of sweet fruitiness and tangy tartness along with a heaping dash of carbonation to make it even lighter and fizzy to boot. A perfect summer refresher.
Junk food pairing: Paletas Guayaba goes very well with Kettle Chips Avocado Oil Lime Ranch potato chips. The lime adds a nice tang while the ranch flavoring and fat complement the cerveza's smooth body.
Labels: 5 Rabbit Cerveceria, Beer, Radler, Shandy
20 June, 2016
One From the Vine: Calm Radler by Goose Island Beer Company
Now that the temperatures outside have begun to resemble Hades, I tend to look for lighter brews and so often indulge in radlers (and shandies too). The radler is, to my mind, a 50/50isih mix of a light lager and citrus-flavored soda. The legend has it that one Franz Xaver Kugler, a Bavarian innkeeper was beset upon by a horde of bicyclists one June day in 1922 and he began to cut his bier with lemon soda to quench the thirsts of the sweaty, unwashed masses. The German Beer Institute says
of the incident, "...some 13,000 cyclists descended upon the Kugleralm and demanded beer. They almost depleted Franz Xaver's stock of brew."
If 13,000 thirsty cyclists couldn't drink Herr Kugler out of bier – even cutting it with soda – just how much bier did this guy have on hand? We're talking the population of Stoughton. He must have had a billion hectoliters. This guy could literally have supplied an army with bier.
Ever since Leinenkugel hit the jackpot with Summer Shandy, many microbrewers have jumped on the bandwagon. I recall asking bartenders at the High Noon and Glass Nickel to mix me a radler on hot summer days 4-5 years ago and was met with a blank look each time. My guess is that things are different today and that the radler is not quite the unknown quantity that it was at that time.
The problem is that American brewers tend to add some flavoring to a light beer whether it be a helles lager or a wheat ale and call it a shandy or radler. (To me, a shandy is beer with ginger beer.) But you mix a shandy/radler, you don't brew it – like a beer cocktail. If your shandy/radler is 4%+ A.B.V. and you have "natural flavor", you're doing it wrong.
The gold standard for radlers to my taste is Stiegl's Grapefruit Radler
. It is light, fizzy, and has a great balance of grainy lager goodness and tart-sweet grapefruit soda. And it's 2% A.B.V.
Which brings me to Goose Island's Calm Radler. Calm Radler is the second beer in Goose Island's Fulton & Wood series of limited edition brews this year. (To be bottled?) The first was the excellent Rasselbock
. Now, it comes in at a very radler-like 3.0% A.B.V. but it is described as a wheat ale with "natural flavors" added. In this case there is cucumber, mint, and lime. Quite a variation on the traditional radler.
Calm poured a slightly hazy light yellow. I suppose the haze comes from the wheat. Sadly my glass was again afflicted with dishwasheritis or some such thing because bubbles again clung to the side of my glass. The pisser is that I washed it by hand in an apparently vain attempt to avoid this. Curses! Foiled!
I got a medium-sized head that was pure white and faded quickly. In addition to the accursed bubbles on the side of my glass, there were quite a few further in making their way up.
After having had a cucumber Kölsch
from Flat12 Bierwerks in Indy a few years back at the Great Taste, I became of fan of cucumber in beer. Here the aroma was of cucumber, mint, and lime and in that order of strength. It certainly smelled refreshing.
As on the nose, so in the taste. Calm has a big cucumber taste while the mint was no slouch either. And the lime trailed in a rather distant third. It was nice'n'fizzy with a soda-like level of carbonation. But it was also endowed with a lot of sweetness – to the point of being cloying. There was so much sugar here that what must have been a very light beer ended up with a medium body.
Calm finished with the sweetness deciding not to go anywhere and instead keep a slowly fading mix of cucumber and mint company. There was no Schaumhaftvermoegen
The bottle said that there were "hints" of cucumber, mint, and lime. While the lime have been available in hints, the cucumber and mint most certainly were not. They were not accents - they were up front and in your face. I am not a huge fan of mint, but it did complement the cucumber well. It also helps that all of these flavors tasted fairly fresh and real as opposed to some kind of extract. But there is just too much sweetness here. Drink this stuff very cold to cut down on the syrupy taste.
Junk food pairing: Pair Calm Radler with some junk food from the Orient like an Oriental/Asian snack mix. The puffed rice bits will keep your mouth from being mired down in heavy textures while the flecks of seaweed go well with the mint. Another option is wasabi/soy sauce almonds. The wasabi is sharp enough to cut through the sugar while the soy adds a hearty dose of umami.
Labels: Beer, Goose Island Beer Co., Radler
15 June, 2016
Smokin' in the Barroom: Kindled Spirits by Vintage Brewing Company
The helles is one of my favorite bier styles and also one that has largely been forgotten in today's microbrew milieu. It is neither hop-forward nor extreme. Instead it relies on subtlety of flavor – a gentle maltiness accented by hops. Being a lager, the malts take pride of place and brewing up a clean, understated bit of malty liquid gold must be no small feat.
I am also a fan of the rauch or smoked helles and the way they balance the bready malt flavors of the traditional helles and the smoky goodness. There are precious few of these around and I have been able to review only two - Luther
from Milwaukee's Lakefront Brewery and Helles Schlenkerla Lagerbier
from Schlenkerla in the motherland of the rauchbier, Bamberg, Germany.
Over the course of a few months earlier this year I politely asked Vintage Brewing
's brewmaster Scott Manning to brew me a rauch helles a few times. (He, however, maintains that I "pestered" him for "several" months. We find ourselves at a Rashomon
-like impasse.) And then one day last month I received a missive which began "Brewed yer damn Rauch Helles today."
Christmas came early this year.
I helpfully suggested the name "This Beer Kills IPAs" but this was rejected for reasons unknown. Later I was told that the bier had been christened "Kindled Spirits". The brewmaster himself most kindly brought over a couple of crowlers. These, however, did not last long. And so I made a trek out to Vintage to fill up a growler. My plastic vessel was rejected on the grounds that it wouldn't survive the heat of a plastic hoolie being shrink wrapped on the cap. Vintage kindly gave one of theirs free of charge. Now that's customer service.
I poured my Kindled Spirits into a mug and was surprised to see the sides of the glass covered in bubbles. This is a tell-tale sign that your glass is dirty. In my case it was my first time using my new dishwasher and so I'm going to blame it for improperly rinsing the mug. Still, Kindled Spirits' lovely light gold hue and brilliant clarity were obvious. Behind all those bubbles on the side of the glass I spied a goodly number of bubbles going upwards.
The bier's aroma was smoky. It is common to describe rauchbiers as smelling and tasting like bacon. While I don't feel that this is totally off the mark, I have to say that, the more I drink rauchbiers, the less they taste like bacon and the more they taste like, well, smoke. Now hold that thought. I think that the bacon/smoked meat comes across more in the smell – from a compound called syrnigol. Kindled Spirits had a fairly prominent smoke aroma endowed with some of that smoked meat scent.
Where does smoke flavor come from? In large measure from a compound called guaiacol, apparently. As I said above, the more I drink rauchbiers, the more they taste like smoke. My hypothesis is that the bacony aroma and reading/hearing the piety that rauchbiers are like bacon have made people predisposed to tasting bacon in them. When people eat smoked chicken or turkey they taste fowl, not bacon; and when people eat smoked beef brisket, they taste smoke and beef; when they eat smoked cheese, they taste smoked cheese, not bacon. Because there's some smoked meat in the aroma, I'd expect the taste to have some of it but I think the whole bacon taste is exaggerated.
Kindled Spirits has a really nice smoky flavor that isn't particularly bacony and neither is it very strong – at least compared to a Schlenkerla Märzen or Ur-Bock. Scott used beech-smoked malt imported from Heidelberg. You can't miss the smoke flavor but it strikes a nice balance with the unsmoked varieties here. There's North American pilsner malt und Vienna malt from Bamberg and the bier has a wonderful bready flavor underscored by a little doughy sweetness. There's even a touch of fruitiness here – stone fruit, that is. Yes, this is a malt fest but there's also some grassy hop hovering just below the surface.
A wisp of smoke remains on the finish as that grassy taste, courtesy of Tettnang hops, takes on a little spiciness, also courtesy of the Tettnang, leading to a mild dryness on the end. There wasn't much Schaumhaftvermoegen
to be had aside from a few spots.
While I am biased to be sure, I love Kindled Spirits. It has a medium-light body with a touch of carbonation which lends itself well to the warmer weather we are now experiencing. Being a helles, the malts are up front with the gentle smoke and grainy flavors living together in malted harmony. (Side by side in my gla-ass, vom fass, why don't we?) There's nothing extreme here – just a nice, easy going dose of smoky nectar of the gods. If you are not a rauchbier fan, give this bier a shot. Try to taste the smoke instead of simply tasting bacon as a self-fulfilling prophecy.
Junk food pairing: Sadly, Cheez Its Smoked Cheddar and Monterey Jack crackers are now a thing of the past. Luckily smoked gouda potato chips are a trend, however minor and Cape Cod's are quite tasty. But the trend appears to be ephemeral. If you cannot find some of these limited edition chips, grab some Chipotle Cheddar Pretzel Crisps instead. And don't be afraid to dip them in bacon & horseradish dip.
Labels: Beer, Helles, Rauchbier, Vintage Brewing
06 June, 2016
The Two Gentlemen Return to Verona: Hefeweizen by Wisconsin Brewing Company
I once read an interview with Wisconsin Brewing Company
's brewmaster Kirby Nelson in which he described his beers as not being about extreme flavors or chasing trends but rather he wanted them to be the perfect accompaniment to the pursuit of happiness. Sitting around with friends and family, enjoying their company, laughing, and sipping a cold one. A cold one at the time of the interview was a Capital brew and Nelson has since taken to brewing extreme beers at his current gig but WBC retains the laid-back Gemuchlikeit of the Capital biergarten.
And so it is always a pleasure for me to visit WBC and pass the time with good company while sitting on an Adirondack chair overlooking the pond with a cold one. The brewery's Forward! series, consisting of very small batches of trial brews, featured an ESB a couple of weeks ago
which drew me and a friend out to Verona and a hefeweizen last week which did the same.
Kirby brewed a fine hefeweizen when he was with Capital – Kloster Weizen. I believe it went into hibernation around 2006. It reemerged in 2012 as Weizen and Kirby left for WBC shortly thereafter. To the best of my knowledge WBC has not brewed this style until now – certainly not bottled one – although there could have been one earlier in the Forward! series. Truth be known, I don't know that the current weissbier was even brewed by Kirby or if it was done by one of his minions.
The placard at the bar described the bier as having "notes of banana, clove and bubblegum". And yes, the sign lacked a serial comma. (Long live the serial comma!) Now, these flavors are all well and good but which one would be most prominent? The sign had it in the correct order as far as I am concerned. My preference is for banana accented by a little clove with a hint of bubblegum being optional.
Hefeweizen was a lovely light gold color that shimmered in the evening sun. Being unfiltered, the bier was quite cloudy. My glass (plastic?!) had a decent-sized white head that was very creamy and lasted a good while. There were plenty of bubbles inside the bier heading upwards.
I was slightly disappointed to smell a pretty big bubblegum bouquet. Banana followed while the wheat hovered in the background. Let me clarify my tastes and say that I don't dislike that bubblegum flavor in a hefeweizen but rather it is the least desirable of the flavors that the bier's yeast produces.
The taste followed suit with bubblegum at the fore trailed by the banana and a succinct bit of clove too. The bier had a light body with a nice mild wheat/grainy flavor beneath the trifecta of yeasty tastes. It was well-carbonated which made for a very refreshing bier out in the sun.
On the finish there was some lingering maltiness which was slightly sweet. This was joined by some grassy hop flavor and a modicum of bitterness – just enough for a slight dryness. There was also some lemony-citrus here which added a little zesty sharpness to complement the hop bitterness.
Hefeweizen is, if I may quote from the Supper Club can, not bad. Banana esters are my preference for the style. Not only for their taste but also because they add body. While it can certainly be overdone, I do like just enough to give my weissbier a little chewiness. Now, having given an account of my Platonic ideal of a weissbier, I will say that I enjoyed Hefeweizen. Its light body and fizziness definitely made it refreshing while sitting out in the sun. (It's 4.8% A.B.V.) Even if the bubblegum isn't my preferred flavor, it tasted fine and, besides, there was banana too. And the little bit of lemon on the finish was just perfect.
Junk food pairing: WBC's Hefeweizen goes well with lighter foods. I suggest guacamole flavored tortilla chips as well as Cape Cod Sweet Red Chili potato chips.
Labels: Beer, Hefeweizen, Weissbier, Wisconsin Brewing Company
05 June, 2016
Go to Westport young man and drink up the Grainne's: Grainne's Special Bitter by Parched Eagle Brewpub
Not long after having a flat, warm, and very tasty ESB
out at Wisconsin Brewing Company, I noticed that the Parched Eagle Brewpub
in Westport also had an ESB on tap – Grainne's Special Bitter. How fortuitous! A fine opportunity to expand my extremely limited ESB horizons.
The Dulcinea and I were rather hungry so we stopped at Athens Gyros next door for some victuals before visiting the brewpub. We both had chicken souvlaki and I discovered that proprietor Gus Kyriakopoulos and his minions do not skimp on onion. I think they have figured out how to overcome Van der Waals force and fit a whole onion in a single piece of pita bread and yet leave room for a generous portions of tomato and chicken.
Having filled our bellies, we moseyed next door. Proprietor Jim Goronson was there training a new minion. Soon enough I had a pint of Grainne's Special Bitter before me. I neglected to ask who Grainne is or was and it's a mystery to this day...
Whoever this person is or was, their eponymous ESB was a light copper hue and clear. My pour had a small white head which was gone in a flash. I should note that the beer was served from a regular tap and not a beer engine as was WBC's ESB. However, Grainne's was put on tap on a beer engine at The Malt House.
The aroma was quite inviting with caramel and estery banana scents wafting up my nostrils. Still, it was odd not to smell any hops. Does eating a lot of raw onion mess up one's ability to smell hops or some such thing?
Despite having a fondness for the dunkles und schwarzbier and thusly knowing full well that a beer's color doesn't necessarily correspond to its body, I think I took my first sip of Grainne's thinking it would have a fair bit of heft to it. I mean, I saw the big board and it listed the brew at 7%. But it turned out to be surprisingly nimble on the tongue with a medium-light body. Fruitiness came first with the banana from the aroma making a return engagement. There was also clove, which was strange. I later asked someone who knows much more about beer than I ever will and was told that this flavor was not to style.
This is not to say, however, that it tasted bad. The clove was not very strong and certainly didn't interfere with the other tastes here that are more "proper" for an ESB. For instance, there was some toffee as well as a bready flavor from the malt. While MIA from my nose, my tongue got to enjoy a prominent hoppy bitterness which tasted a lot like grass with some black pepper thrown in for good measure.
At the finish the malt flavors were off like a prom dress leaving a light fruity taste and the clove to duke it out with the hops. And the hops won hands down with their grass-pepper 1-2 punch accompanied by a healthy bitterness which made for a rather dry finale.
As I noted above, my pint of Grainne's was served from a regular tap so it was cold. It really benefited from warming up as this brought out the hops which had a grassy flavor that I really enjoyed. One thing about the ESB that appeals to me is that it does this malt balancing act where you have sweet toffee or caramel flavors as well as more savory bread-like ones. Grainne's did a nice job of this, to my taste. Clove be damned! This was a tasty beer.
Junk food pairing: Crisps! Pair Grainne's Special Bitter with a bag of Herr's Steak & Worcestershire potato chips.
Labels: Beer, ESB, Parched Eagle Brewpub
25 May, 2016
Beer Review: Weissbier by Prost Brewing Company
I am slowly working my way through the beers of Prost Brewing out in Denver – at least the ones that end up here in Madison. My introduction to their biers began with the very unimpressive Altbier
. Prost rebounded with the very tasty Pils
. And now I am ready to spill the beans on their Weissbier
. The brewery strictly adheres to German styles, if you haven't noticed by now.
Ah, the weissbier. A wheat ale whose yeast produces distinctive flavors that can taste like banana, clove, bubble gum, et al. It was my brother's favorite bier and, since his death last year, I've been unable to drink one and not think of him. It's a bit like that song from your youth that is ineluctably linked in your brain to the bad old days of high school or perhaps to your first special someone. With a good weissbier comes my brother's smiling face and many a happy memory such as when he was singing "Squonk" by Genesis in my kitchen several years back. Objectivity and weissbier are forever separated for me.
Prost's Weissbier – they're pretty utilitarian when it comes to naming their bier – pours a lovely cloudy light gold. The haze is from yeast left in the bier as well as protein from the large amount of wheat used to brew it. I expected a bigger head than I got from my pour. What can you do? But it was a brilliant white. Sadly, it didn't stick around very long. There was, however, a goodly number of bubbles in the bier itself going up. Unfortunately, my weissbier glasses are all packed away and I'm sure they would have helped Weissbier put its best foot forward visually. Still, it looked pretty good in a shaker pint.
The aroma was great filled as it was with banana and clove. More on the banana side of things, though, which is my preference. And of course there was also wheat/light graininess too. I believe that the stylemeisters decree Weissbiers should be made from at least 50% wheat but even more is not uncommon.
Much to my delight the preponderance of banana in the aroma carried over to the taste. There was definitely some clove too, but it was less pronounced and in fine proportion for my taste buds. The wheat and malt gave a bread-like flavor which offered a moderate bit of sweetness which went well with the fruity flavor from the yeast. I tasted a little grassy hop flavor but little bitterness. And a good weissbier needs a lively dose of carbonation which this one has.
The hops are applied moderately on the finish as those tasty banana and clove flavors from the yeast fade. They take on a pepper flavor which adds some bitterness and makes for a dry finish. Sadly there was no Schaumhaftvermoegen
left on my glass.
Weissbier is a very fine brew and I am beginning to think that my encounter with their altbier was an anomaly. I appreciated that the banana flavor was stronger than that of clove and they achieved a really nice balance between the two. While the yeast flavors were up front, the wheat wasn't too far behind. And the hops got their chance to shine at the end. The bier just had a nice flavor all around. The body was medium-light but leaned towards the latter. Add in a generous, but not too generous, helping of carbonation and you have one mighty refreshing bier. And it's a easy-going 4.5% A.B.V. to boot.
I have no doubt that my brother would have heartily approved.
Junk food pairing: In keeping with my brother's proclivities, I am going to recommend his favorite snack - some pretzel rods - dipped in a fine processed cheese food product sauce.
Labels: Beer, Hefeweizen, Prost Brewing Company, Weissbier