Methinks Ein Rauchbier Ist In Order

Not only does May herald a day of onanistic recognition, as I wrote yesterday, but I have discovered that the first Saturday in May is National Homebrew Day. In order to celebrate, I'm planning on a trip out to Lake Mills to visit the Tyranena Brewery. And now onto my plea.

Somebody donate $700 to me so I can go back to school. I am keen on taking the Professional Beer Tasting & Styles course at the Siebel Institute in Chicago. It's a 2-day affair that gives learners "a solid foundation of beer knowledge, with a special emphasis on beer styles and tasting." I'm getting thirsty just looking at the syllabus! Just look:

Section 7 - Ales of the United Kingdom

The Pale Ale Family: Bitter, ESB, Pale, IPA
Brown & Mild Ale
Scottish and Scotch Ales
Porter
Stout
Old & Strong Ales
Barley Wine
New British Styles

Section 8 - Lager
The classic styles of Europe: Germany & Czech Republic

Pilsner
Helles
Märzen/Vienna/Oktoberfest
Alt & Kölsch
Munich Dunkel
Maibock & Bock
Weisse & Weizen
American Lagers & Related Styles
American Adjunct Pilsner
Classic Prepro Pilsner
Cream Ale
Steam Beer

Section 9 - European Ales

Düsseldorfer Altbier
Kölsch

Section 10 - Belgium & France

Trappist & Abbey Ales
Strong Ale
Saisons
French Bière de Garde
Witbier
Artistic Beers
Lambic
Sour Brown & Red Beers
Belgian Fruit Beers

Section 11 - New American Classics
Amber & Red Ales
American Pale/IPA
Hyper-Hoppy Imperials
Barrel-Aged Ales
Super-Strong Beers
Fruit, Spice & Vegetable Beers

Please hurry with the donations so I can get into the 7-8 September session.

While I'm on the topic, the latest issue of Great Lakes Brewing News has several articles on rauchbier, a.k.a. - smoked beer. The lead piece profiles the German city of Bamberg and it is a beer lover's paradise. Saying that the city has a strong brewing tradition is like saying that Madisonians like Badger football a lot. I mean the Bambergians don't fuck around.

Over 100 breweries are located in a 40 km radius around Bamberg, a density found nowhere else in the world.

Bamberg is the home of Weyermann Specialty Malting Company. In 1879, Johann Baptist Weyermann founded a factory for malt coffee in downtown Bramberg, along the Regnitz River. Today, Weyermann's family tradition of quality and expertise has evolved into the largest specialty malting company in the world. Over one third of their annual production is specialty malts. Weyermann produces over 60 products shipped to over 70 countries on four continents. One of their most distinctive products is Beechwood smoked malt, or Rauchmaltz.

The article then goes into a little bit of history. It describes how, say about 2,500 years ago, early brewers stopped drying the malt in the sun and instead dried the stuff over an open flame. Thusly basically all beers were smoked beers at one time.

It appears that all beers at some point had a certain amount of smoke. By the mid-19th century, however, smoke free, controlled air kiln drying removed the smoke taste and eventually smoke malt all but disappeared. Smoke flavors in beer began to be considered offensive and regarded as off-flavors.

Who knew?

To the best of my knowledge, the only Wisconsin brewer that makes rauchbier is J.T. Whitney's here in Madtown who have a smoked ale on tap. Anyone know differently?

The stash of tickets for the Great Taste of the Midwest here in Madison sold out quite quickly. Something like 70 minutes, I hear. I recally seeing a line of people in camping chairs outside of Star Liquor when I was driving home on Monday. If you can't make it, fret not because there's other drinking opportunities to be had.

The First Annual Oregon Micro Brew Fest is going to be on 13 May at the Bergamont Golf Club in Oregon. (If anyone is confused, I'm talking about Oregon, WI.) From 1-6, you'll be able to sample from 80 different beers from 20 brewers.

On Monday the 8th, there will be a brewer's dinner at Serendipity in Cambridge.

Robert Hughes, proprietor and chef of Serendipity Restaurant in Cambridge, is planning a very special five-course meal... because each course will be paired with a different beer from Tyranena Brewing Company! The menu is still being developed, but we'll give you all the details as they become available. The cost will be $45.00 per plate which includes the aforementioned gourmet, 5-course meal as well as a sampling of 5 Tyranena beers. You can make your reservations by calling 608-423-4902. The Brewer's Dinner will begin at 7:00 pm. And... Rob will actually be there! He might even speak about brewing a little bit... but hopefully not with his mouth full!

Tonight I am meeting a friend over at Westgate to see a film. I want to stop at Westfield Comics to pick up some stuff and now I'm thinking a stop in at J.T. Whitney's for a rauchbier is in order.