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Since 2005, local high country business professionals Todd Rice and Jeff Walker have been collaborating on a beer recipe to fit their love of the Blue Ridge Mountains. The concept for Blowing Rock Ale evolved through recognizing the demand for a locally produced ale. Following previous experiences, they felt the dynamic was there to build a local company with its own brand. Their dreams lead them to work with a local brewer to perfect the flavor profile, balance and overall taste they sought. From a variety of recipes and scores of taste tests, the evolution of today’s perfect blend became Blowing Rock Beers.
Boone Brewing, so proud of the perfect balance between hops and malt in their recipes, takes pride in offering the High Country’s own Blowing Rock brand of beers to mountaineers and fans of the Blue Ridge Mountains alike. This premium American beer suits the tastes of both casual beer drinkers and true beer connoisseurs – a goal of creators Todd and Jeff. They’re confident you will soon include Blowing Rock beer on your favorites list. Quench your thirst with a Blowing Rock Brew! Experience it, compliments of your favorite Beer of the Month Club. Blowing Rock High Country Ale
is fermented with ale yeast that lends a distinct fruity-ester aroma and flavor. Deep golden, it has balanced hop bitterness and evident (but not overwhelming) hops aroma. It has medium body and crisp grainy character, compliments of Cascade and Centennial hops generously dry hopped, and 2-Row and Munich style malts. Blowing Rock Summer Ale
is brewed in a style of a Belgian White or Witbier, fermented with a Belgian “wit” yeast strain. A grain bill of pale malts and white wheat creates a hazy, kettle-hopped ale with orange peel and coriander spice nuances.
Featured Beer from Boone Brewery:
Blowing Rock High Country Ale and Blowing Rock Summer Alewww.boonebrewing.com
The beauty in this arena is it’s all about you! If you think your tall glass of classic Pilsner goes with hearty, spicier foods, then don’t let anybody tell you they aren’t a compatible couple. As you peruse this article from your favorite Beer of the Month Club, keep in mind these are suggestions, not rules - and there are always exceptions!
If you are a conformist, you may want to enjoy that Pilsner with lighter food choices, like chicken, salads or salmon. Same goes for, let’s say, Barley Wine. Those in the know insist that this beverage easily overpowers most main dishes, and is best enjoyed with strong cheese or desserts. But if you like competition between your beer and food, serve it with seafood or chicken.
Here are some guidelines recently published that you can either heed or ignore:
Lighter food choices include chicken, salads, bratwurst, mild cheese, seafood (including salmon), and pork dishes. Some possible pairings are Cream and Blonde Ales, Kolsch, Helles and Dortmunders.
Strong dishes (pheasant and other wild game, roast turkey, crab cakes) and spicy foods (curry and Cajun dishes, Mexican/Thai/Korean cuisine, sausages, barbecue and chili) need a brew with a backbone. Reach for India Pale or strong Golden Ales, Oktoberfests, Viennas, Amber and Dark Lagers, Dunkels, Maibocks and Pale Bocks.
Smoked dinners of beef brisket, salmon, smoked goose and blackened fish long for a partnership with Ales (Doubles, Imperials and Scotch are good selections). Imperial Stouts and Porters deserve a shot, too.
Do you have a favorite unconventional beer/food combo? Send it in to Mr. Beerhead! He’s all about quirky!!
THE FAMILY OF ALES!
Each of our selections this month showcases the varying complexions and personalities of the ale family of beers. Ales are not recognizable by color, as they reflect whatever color the brewer and ingredients favor. Proof: dark Peak Organic Nut Brown Ale is darker than the pale Peak Organic Summer Session Ale; and Boone Brewery’s deep golden Blowing Rock High Country Ale is clear, while Blow Rock Summer Ale has a notable haze!
All ales are common in that they are produced with a warm fermentation, using strains of yeast that rise to the top of the vessel during production. A brew made this way is quite likely to have a fruit character in both aroma and taste, often with a rather complex overall flavor – more robust than lagers, as a rule. The term “ale” is an indication only of the method of fermentation and has absolutely nothing to do with the type of hops or malts used, or the color, flavor or strength.
Depending on which of the ales you are enjoying at mealtime, you may experiment with anything from soups to stews, to burgers and roasts, to pizzas and snacks and cheeses. The best part is ale is enjoyable shared with friends, and food is optional!
The tale of Old Dominion began in 1989 with Jerry Bailey and his dream to dump his 9 to 5 government job and do something truly meaningful with his life. The first seeds of his brewing passion were planted when his brother Tom gave him a home brew kit as a Christmas gift in 1978. Jerry would devote hours to researching recipes and experimenting, then would serve his soon-sought-after brews to his friends and family.
When a friend lamented, “You won’t believe how much good beer is in California!” Jerry took the challenge. Brainstorming sessions, sleepless nights, a huge learning curve, and scribbled napkin notes took shape, culminating in the opening of Old Dominion in the D.C. area.
The rest is history still being written – beer festivals, boundary breaking expansion, medals at the Great American Beer Festival, being named one of the 50 Best Breweries in the U.S. by Fortune Magazine – but at the top of the list was when Jerry Bailey was called “a mentor and Godfather to the craft brewing industry” by the Washington Post . . . and when those O.D. brews were chosen by your favorite craft beer club
In 2007, Jerry passed the torch to Bill Muehlhauser, another man with passion and love for the nectar of the Gods, and two years later, Bill relocated his state-of-the-art brewery to Dover, and Old Dominion continues to provide award-winning brews.
Hop Mountain Pale Ale is a rich, red ale made in the American Pale Ale style. It has strong hop character, medium-dry finish, and floral hop aromas. (USBTC Grand Champion!)
Dominion (Dortmunder-style) Lager is brewed using four types of malted barley. It’s delightfully smooth, flavorful and complex. (GABF Gold Medalist!)
Featured Beer from Old Dominion Brewery:
Hop Mountain Pale Ale and Dominion Lagerwww.olddominion.comPALE ALE – Old Dominion’s Hop Mountain Pale Ale
– This noteworthy PA is a rich, light bodied red brew with assertive hops and a dry finish. Britain’s classic beer, pale ale is by definition medium-bodied with a complex, medium-dry palate. Serve cool, not cold (about 55 degrees F) with Pan Asian cuisine and your favorite poultry dishes.LAGER – Old Dominion’s Lager
– This month’s bottom-fermented brew, lagers are aged for several months at very cold temperatures, which gives them a smooth, refined, complex taste. (The word “lager” means “to store.”) Best served cold, straight from the cooler at 40 to 45 degrees, with fish, pork, poultry, or cheeses such as Havarti, Swiss or Gouda.
In 1986, Barbara Groom, a pharmacist, and Wendy Pound, a family counselor, wondered what it would take to start their own brewpub. After years of experimental home brewing, planning and studying (which included visiting scores of pubs in England and Wales), these two friends purchased the 100-year-old building called the Pythian Castle in Eureka, and opened their café in July of 1990 after extensive remodeling – becoming one of the very few breweries in the U.S. started by women.
The cool maritime climate of Humboldt Bay has proven very conducive to brewing quality ales. The year ‘round average temperature of 55 degrees is ideal for top-fermenting ale yeast. While embracing the rich tradition of English-style ales, Master Brewer Barbara Groom has added a distinctive West Coast flavor to her ales by brewing with Western Plains barley and wheat, and the exceptionally clean water of Humboldt County.
Your favorite monthly craft beer club
notes that Lost Coast is one of the largest breweries in the U.S. It outgrew its original digs, moved to a larger site, and is poised to expand again. Record-breaking 2009 saw production peak at 50,000+ barrels.
Lost Coast’s Indica IPA is a full-bodied IPA with exceptional malt characteristics making it quite unique. Liberal use of Chinook, Cascade and Centennial hops throughout various times of the brewing and post-fermentation (dry hopping) process bring about an incredible balance of hop flavors and wonderful aromatics typical of IPAs.
Eight-Ball Stout is a robust oatmeal stout with a surprisingly creamy smoothness. This stout is a blend of richly roasted malts and hearty Willamette and Mt. Hood Hops.
Featured Beer from Lost Coast Brewery:
Indica IPA and Eight-Ball Stoutwww.lostcoast.comOATMEAL STOUT – Lost Coast’s Eight-Ball Stout
– Surprising creaminess and smoothness say this top-fermented bottled ale beauty would be a heavenly accompaniment to pizza, salads, Italian foods, dark flavorful breads and nearly all fish dishes.INDIA PALE ALE – Lost Coast’s Indica IPA
– There is a long snappy finish to this top fermented ale family of “beers of yesteryear.” Full-bodied and heavily hopped, serve it at 13 degrees C / 55 degrees F with hearty main courses of red meats, Cheddar cheese or sharp salad dressings. (Goes well with nachos and wings, too.)
Last month, this publication explored the golden age of beer brewing and the devastating effects Prohibition had on the industry and the economy of our nation. In this edition, your favorite Beer of the Month Club is going to give you the low-down on the Craft Beer
industry, and how it is positively impacting the industry - and enriching the lives of the thousands of people who lend their support to that growth!
A Chicago-based global supplier of product research studied the craft brew industry and released these numbers:
- Craft beer sales were $5.7 billion in 2007. Moving forward to 2012, the number was $12 billion – more than double!
- The future-cast indicates there’s no slow-down in sight, with projections of growth to $18 billion by 2018, growing three-fold from 2007.
So just who is drinking all that craft beer? The same research company indicates that most “new brew” drinkers are in the 25 to 34 year-old category. Overall, about 36 percent of all American beer consumers drink craft beer, but a whopping one-half of them are in that 25 to 34 year-old age group. Of the younger participants in a recent study, 43 percent reported craft beers deliver superior flavor, compared to just 32 percent of Baby Boomers in the study.
What’s the reaction to Craft Brewing’s surge in popularity by “the other” beer companies? They are showing an intense interest in developing their own small batch beers, tailoring them to specific geographical areas. Modifications in advertising, recipes, packaging, etc. are on the table, and to date, the more aggressive mainstream beer companies have experienced limited success.
Tommyknocker Brewery gets its name from the tommyknocker, a mythical elf-like creature who was said to live in the cracks of gold and silver mines. Some miners said they could hear the tommyknockers singing and working deep in the dark mine shafts and cracks within the walls. Two legends of the tommyknocker were brought to the U.S. by immigrants from Cornwall, England. One kind was mischievous, dumping out the miners’ lunches, blowing out their candles, and hiding their picks and axes on them. The other kind was friendly, said to knock on the mine walls to show where the richest deposits of gold could be found. Your favorite Beer of the Month
Club believes in the GOOD tommyknockers, because they bring you truly great beers!
Originally established in 1859 to meet the needs of the many prospectors and miners of that era, the current Tommyknocker Brewery is well-known for its beer, flavored water and root beer. They distribute their products across the United States and into Canada, and are proud of the distinctive ingredients they use, such as mountain cherry, mountain maple and valerian root. Tommyknocker Maple Nut Brown Ale
is most popular in bottles. A delicate amount of maple syrup is added to each barrel of this award-winning ale to impart a roasted sweetness. This addition balances the nut flavor produced by the Munich, caramel and chocolate malts used in the brewhouse. It’s an easy-drinking brown ale with a relatively low alcohol content. Tommyknocker Pick Axe IPA
is a classic American India Pale Ale dominated by pleasant hop bitterness and aroma. Dry hops impart unique aromas and flavors that add to its complexity. A blend of American hops melds it into an award-winning flavor.
Featured Beer from Tommyknocker Brewery:
Pick Axe IPA and Maple Nut Brown Alewww.tommyknocker.comNUT BROWN ALE – Tommyknocker Maple Nut Brown Ale
– All ales are expressive, top fermented, and complex. This brew is beautifully balanced with maple syrup and malt. This nutty ale is perfect served as an aperitif, or with lamb chops or salmon.INDIA PALE ALE – Tommyknocker Pick Axe IPA
– There is a long snappy finish to this top fermented ale family of “beers of yesteryear.” Full bodied and heavily hopped, serve it at 13 degrees C / 55 degrees F, with hearty main courses of red meats, Cheddar cheese or sharp salad dressings. (Goes well with nachos and wings, too!)
The story of Sand Creek Brewery is actually the story of three breweries: The Oderbolz Brewing Co., The Pioneer Brewing Company; and the Sand Creek Brewing Company. In 1856, Swiss immigrant Ulrich Oderbolz founded his brewing company in Black River Falls on the very site of the present Sand Creek Brewery. He cut his brewery into the side of a hill, as was the practice in those days, and created thick stone foundation walls to make a brew cellar for keeping the beer fresh, using blocks of ice cut each winter from a nearby pond. Sand Creek still stores its bounty in the original 19th century beer cellar.
Through generations of hardships and tragedies, the brewery, the brews, and the legacy lived on, except for a “brief” 75-year-long hiatus from 1920 to 1995! Prohibition closed its doors, the building changed hands, and was nearly lost to fires and floods before winning Gold medals at the World Beer Cup in 2000. Today, they produce more than 29 different products, and Sand Creek still uses the historic gravity-fed brewing technique with the grains being introduced on the top floor, and systematically transferred through the brew process between floors, ending in the original beer cellar. Your favorite Beer of the Month Club
invites you to enjoy - Oscar’s Chocolate Oatmeal Stout
, a very full-bodied yet smooth drinking stout with a complex nutty finish. This one’s a World Beer Cup Gold winner!
A robust traditional English ale with a fine roasty-toasty flavor, handcrafted English Style Special Ale is made from select roasted barleys that impart its red-brown hue. So tasty!
Featured Beer from Sand Creek Brewery:
Oscar’s Chocolate Oatmeal Stout and English Style Special Alewww.sandcreekbrewing.comOATMEAL STOUT – Sand Creek’s Oscar’s Chocolate Oatmeal Stout
– At the sweet, rich and dark end of the spectrum, this top-fermented bottled nutty chocolate ale beauty would be a heavenly accompaniment to pizza, salads, Italian foods, dark flavorful breads, and nearly all fish dishes.ENGLISH STYLE SPECIAL ALE – Sand Creek’s English Style Special Ale
– All ales are expressive and complex, with a pleasing fruitiness not found in lagers. This top-fermented brew is rich in roasted barley. This is a red/brown ale that can be served as an aperitif, or with salmon or lamb dishes.
From 1870 to 1919, during the Golden Age of American brewing, American brewers competed valiantly with the Europeans, both in the varieties of brews made, and in the number of breweries in operation.
In the year 1890, Philadelphia alone touted ninety-four breweries. New York followed with seventy-seven, and Brooklyn (then a city independent of New York) boasted thirty-eight. Chicago, which became infamous during the violent Prohibition years, had forty-one totally functional breweries. Other cities (Cincinnati, Albany, Baltimore, Milwaukee, Cleveland, Louisville, San Francisco, just to name a few) also employed thousands of workers in the brewing/bottling/serving/transportation industries.
Most breweries specialized in one or two kinds of beer, offering many secondary choices. With so many suppliers, competition was keen. And the choices were magnified by the fact that American brewers had learned special recipes, methods and traditions from their foreign counterparts. More beer variety was available here in the U.S. than in any other country in the world.
The Golden Age of Beer, however, came to an abrupt halt when the 18th Amendment to the U.S. Constitution went into effect in 1920. By law, the manufacture, sale, import or export of alcohol was prohibited. Though many breweries resorted to manufacturing sodas, malted milk products, etc. to keep their doors open, most ended up losing the fight.
By 1933, it was clear that Prohibition was unenforceable. After thirteen years of hardship, the industry was nearly broken. The struggle to regain lost ground continues even today. Your favorite Beer of the Month Club
is proud to do its part!
Founded in 2008 by proprietors Joe and Loretta Scott, and Director of Operations Bryan Siddle, Crown Valley Brewing and Distilling Company brews several popular beer varieties. Their mission is to produce the best possible product – beginning in the brewery and distillery, and finishing at your table. Their hand-crafted brews are made exclusively at the Coffman location by Brewmaster Carl Wiersma.
The comfortable rustic brewery bar houses all those who are eager to sample or purchase the tasty brews. Outside is a beer garden complete with stage and sound system for live music and events, and a large stone fire pit. Customers can sip their favorite brew indoors or out, watch the game, or take a tour of the facility to learn more about the brewing process and the historic Coffman area. Your favorite Beer of the Month Club invites
you to get to know this cozy craft brewery. Big Bison Ale
is an authentic Belgian Dubbel, a kin to the brew that originated in the monasteries during the Middle Ages. Lost for a while, the style was revived in the mid-1800’s. It is a rich, malty, full-bodied, very complex deep ruby beer. It’s malty sweet with notes of caramel, with dried fruit character. High alcohol emits a warming sensation and balances the malt sweetness. Serve at cellar temperatures, 54 to 57 degrees F. Enjoyed by red wine drinkers, it is not for the novice beer drinker.
The origin of IPAs is blurred, but Gunslinger Double India Pale Ale
sets the standard today, having the most hops of any beer produced by Crown Valley. It starts with a rich, sweet malt base to which they add hops, hops and more hops of varying lineage. This brew will absolutely rule your senses. (For best taste, serve warm, 57 to 61 degrees F.)
Featured Beer from Crown Valley Brewery:
Big Bison Ale and Gunslinger Double IPAwww.crownvalleybrewery.comBELGIAN STYLE DUBBEL ALE
– Crown Valley’s Big Bison Ale: Top fermented and carefully brewed to remain authentic, this red-brown brew is aged for one month to complete the dark candi sugar sweetness and high alcohol. Some dubbel ales are carbonated, most have flavors of burn sugar, raisin and chocolate. Serve with smoked cheese, sushi or sausages.DOUBLE INDIA PALE ALE
– Crown Valley’s Gunslinger Double IPA: This top-fermented ale is a complex member of the antique beer family, smooth and well-balanced, and packed tightly with tons of hops. Pair with hearty Buffalo wings, salsa, Mexican and Thai cuisine, duck, fried seafood, and a carrot cake finale!
With flashbacks of what it used to be before Prohibition robbed beer drinkers of their choices, the Mendocino Brewing Company (then called Hopland Brewery) came into being in August of 1983, the first brewpub in California. Starting out lean, it didn’t take them long to “go big,” as in December of that first year they introduced the “World’s Largest 6-Pack” – featuring 6 magnums of Red Tail that tipped the scales at a brutal 42 pounds.
By the 1990’s, expansion and growth were necessary to keep up with demand. In 1997, Dr. Vijay Mallya, a global entrepreneur intervened, believing that, given adequate capital, Mendocino Brewing could rest easy in a position of strength in the industry. A second brewery just 12 miles north of the original was opened, with backing from the good doctor and his UB Group. Soon distribution was nation-wide and the scope had changed, but the dream and passion remained intact.
Today it is internationally renowned as a brewer of full-flavored, traditional ales, a pioneer in the American Craft Brewing renaissance. Mendocino Brewery and your favorite Beer of the Month Club
are pleased to introduce you to The Legend Collection: Red Tail Ale
is their flagship brand, brewed in the “Old World” way, using premium two row malted barley, hops and Mendocino’s special proprietary yeast strain. It’s an amber ale with rich complexity, refreshing flavor and a crisp, dry finish ‑ an integral part of fine dining. Blue Heron Pale Ale
is a delightful, medium-bodied smooth ale with a distinctive crisp mouth-feel and a fresh hoppy finish. It boasts premium two-row pale malted barley, both Cluster and Cascade hops, with that special yeast strain.Featured Beer from Mendocino Brewery:
Red Tail Ale and Blue Heron Pale Alewww.mendobrew.comPALE ALE – Mendocino’s Blue Heron Pale Ale:
This noteworthy PA is a mild, light-bodied brew with assertive hops and a crisp finish. Britain's classic beer style, pale ale is by definition medium-bodied with a complex, medium-dry palate. Serve cool, not cold (about 55 degrees F) with veggie salads, roasted pineapple and cheeseburgers off the grill.AMBER ALE – Mendocino’s Red Tail Amber Ale:
Any ale darker than a pale and lighter than a brown is classified as an amber ale. Diverse in color, hoppiness and malt character, serve this American-style amber with chicken, fish, and grilled veggies.
When 18,000-plus buyers converged at San Francisco’s cavernous Moscone Center for the 2013 Winter Fancy Food Show recently, beer was on nearly everybody’s lips!
This international three-day event showcases the up and coming trends in both foods and beverages for the year at hand. Critics and buyers who attend rub elbows with hundreds of hopeful companies (and some lucky individuals, too) who display and eagerly offer samples of their wares. This year more than 1300 vendors were present, making for one gigantic snack fest!
Beer came in second place, barely edged out by coconut, for the blue ribbon spot. But the variety and depth of the beer-laced creations seems to be just the tip of the iceberg. The success of the object of your favorite Beer of the Month Club’s affections is sure to fuel the fire of imagination for future Foodies.
In 2013, some of the newly notable beer-laced goodies that can be found include:
CRACKERS & BREADS infused with the flavors of different beer types
(notably porter and pilsner flavors);
JELLIES & CHEESES boasting brew-bonuses;
CANDY of varying ingredients, all laced with beer, including chocolate creations, pralines, nuts, and even Peanut Brittle, and;
BAKERY GOODS, ranging from cakes and pies, to cookies and brownies.
Add these newbies to all the established recipes for beer-infused appetizers, meats, stews, marinades, sauces, etc., and it’s clear there’s no limit!
The original Sea Dog Brewing Company was founded in 1993 in historic shipbuilding Camden. The 240-seat brewpub and brewery overlooked the scenic waterfall of the old Knox Woolen Mill. A second 540-seat facility opened two years later on the banks of the Penobscot River, in downtown Bangor. Why “Sea Dog?” Barney, a Great Pyrenees who loved the water, was the brewery’s apprentice brewmaster and figurehead. Gone for years, his spirit still posts guard over the brewkettles as they boil.
Purchased in 2002 by Alan Pugsley and Fred Forsley, today their crews continue the tradition of serving great food, and brewing a full line of award-winning handcrafted ales that capture the spirit of Maine’s sea-faring history. Sea Dog operates three brewpubs in Maine – in Topsham, Bangor and South Portland. Traveling in Massachusetts? Visit their sister pubs in Hull, Northborough and Woburn. Florida in your future? Sea Dog Brewery and your favorite Beer
of the Month Club are tickled to tell you that two new pubs are opening there later this year. All serve a full menu of handcrafted ales and creative pub fare with flair. Authenticity is all-important, and they brew in the traditional English style, using only the highest quality ingredients for distinctive, refreshing taste and always crisp finish.
Deep garnet Hazelnut Porter is one of a kind, a distinctive, full-bodied beer with roasted nuttiness uniquely enhanced by a hint of hazelnut. Smooth and creamy with a hoppy nose, this award-winning porter is a beer style unto itself.
India Pale Ale is a single-hopped light copper ale that is wonderfully balanced and deceptively smooth. Complex aromas predominate in this dry, crisp ale that’s been winning awards for decades.Featured Beer from Sea Dog Brewery:
Hazelnut Porter & India Pale Alewww.seadogbrewing.comPORTER – Sea Dog’s Hazelnut Porter:
England’s first national beer, porters drank it for its nourishment. Dark and robust, top fermented porters are excellent with sweet potato fries, stuffed mushrooms, fresh raw oysters, shellfish and Porterhouse steak. This one, tinged with hazelnut, is the perfect polish for cheesecake.INDIA PALE ALE – Sea Dog’s IPA:
This top-fermented ale is a complex member of the antique beer family, smooth and well-balanced. Pair with hearty Buffalo wings, salsa, Mexican and Thai cuisine, duck, fried seafood, and a carrot cake finale!
The Lake Placid Pub & Brewery serves great beers and delicious food in a comfortable atmosphere. Since 1996, the LPP&B has been Lake Placid’s pub of choice, with the freshest microbrewed ales and lagers, including the famous Ubu Ale.
Skiing magazine has called the upstairs of the Lake Placid Pub & Brewery “a top quality brewpub.” Patrons can choose to play pool, have a truly great meal with even better beverages, or just sit in front of the stone fireplace and relax. The deck overlooks beautiful Mirror Lake. Downstairs you can experience the legendary P.J. O’Neill’s, a true Irish pub with the warm character of aged wood and brick. A local favorite, it’s been in business for more than twenty-five years.
Sample the award-winning ales and lagers produced right in the building with their seven-barrel brewing system. They always have six handcrafted beers on tap, including their flagship English Strong Ale, Ubu Ale. (Former President Clinton enjoyed it so much, he had LPP&B ship it to him at 1600 Pennsylvania Avenue!) The mountain village of Lake Placid was once home to a legendary chocolate lab named Ubu – the biggest dog you’ve ever seen, with an uncanny nose for great beer. Deep garnet red in color, this English-style Ale is a tribute to Ubu. It’s smooth, rich and malty, with just the right amount of hops.
Your favorite Beer of the Month Club
and LPP&B are also shipping you Barkeater Amber Ale. “Barkeater” is a translation of the Mohawk word for the Adirondack Mountains. A local favorite for 15 years, this fairly dry American-style amber is deep amber in color with a smooth medium body and sweet malt flavor. It’s made with a variety of crystal malts and four hop additions.Featured Beer from Lake Placid Pub & Brewery:
Ubu Ale and Barkeater Amber Ale www.ubuale.comENGLISH STYLE ALE – Lake Placid’s Ubu Ale
: All ales are expressive and complex in flavor, with a pleasing fruitiness not found in lagers. This top-fermented brew is rich in maltiness with just the right amount of hops. This is a well-rounded ale version that can be served with salmon, roast beef, wild game or lamb dishes.AMBER ALE – Lake Placid’s Barkeater Amber Ale:
Any ale darker than a pale and lighter than a brown is classified as an amber ale. Diverse in color, hoppiness and malt character, serve this American-style amber with chicken, mild fish and especially with grilled veggies.
When you consider that any liquid beverage made with cereal grains is, by definition, beer, some so-called “beer choices” teeter right on the fringe. You won’t find these in your favorite Beer of the Month Club selections!
Sake, the traditional Japanese beverage made with rice, has forever been called “rice wine.” Sake is actually a type of beer, as rice is a cereal grain. It’s really rice beer!
Indigenous tribes in South America still make a drink they call Chicha. It is enjoyed only by the brave locals, however, as it is a fermented concoction of partially digested corn produced by the local women. It could be called beer. I prefer to call it dreadful.
Sahti dates back to the 9th century, and is an uncarbonated beer produced by the Finns. Mostly made from barley, it’s bolstered by the addition of rye or oats, and flavored with juniper. No thanks.
After a run of more than 5,000 years, Bouza is no longer produced in Egypt, or anywhere else for that matter. This was a brew of partially baked bread, mandrake root, licorice-flavored skirret weed, and a rare Assyrian radish. With the thick mass of solids that floated on the top, this liquid had to be drunk through a straw.
The Russians started brewing the mildly alcoholic Kvass more than 2 centuries ago, and this is a “beer” I would like to try. The rye-based brew is bread crumbs and hot water, bolstered with sugar and yeast. Appealing to me are the added raisins, honey, mint and juniper flavorings.
High in the Himalayas, Tibetan climbers, sherpas and guides carry Chang, partially fermented moist yeast cakes made with rice or barley. To complete fermentation, they add these cakes to rice flour, soft grains and water. It’s quite possible no other beer is enjoyed at such high altitudes!
The Christian Moerlein Brewing Company was born in 1853, in Cincinnati’s Over-the-Rhine neighborhood. Christian Moerlein was a Bavarian immigrant and blacksmith who loved brewing hearty European beers, and his craftsmanship was rewarded with top honors wherever his beers were exhibited. Moerlein’s beers were not only popular in Cincinnati, but they were commonly exported to Europe and South America as well.
Though the company continued operating after his death in 1897, Prohibition forced our country’s breweries to close. But in 1981, when the Moerlein brand was reintroduced to Cincinnati, the updated beer was on the leading edge of the craft beer revolution. It became the first beer to certifiably pass the strict Reinheitsgebot Bavarian Purity Law of 1516. True to the law since Christian was the brewmaster, the beer contains only four ingredients: malted barley, hops, water and yeast.
In 2004, the company was purchased by Cincinnati’s beer baron Gregory Hardman. He follows the same guidelines of true quality and great taste as he overseas the new 15,000 square foot facility. Your favorite monthly beer club
knows this commitment to excellence makes their beer a great beer.
You’re about to discover Moerlein’s Emancipator – a robust Doppelbock brewed to commemorate the 75th anniversary of the repeal of Prohibition. Six varieties of uniquely blended malts create a smooth toasted character and deep brown color with complex hints of caramel and coffee. Celebrate emancipation!
The first American beer to pass the Purity Law, Moerlein’s Lager is malty-rich in the Munich-helles tradition. Made of 2-Row and Munich malts and fine domestic and imported hops.Featured Beer from Christian Moerlein Brewery:
Emancipator Doppelbock & Lagerwww.christianmoerlein.comDOPPELBOCK – Christian Moerlein’s Emancipator Doppelbock:
This dark lager is “double bocked,” meaning it’s twice as strong as the standard bock, which is a sturdy brew. Bottom fermented, aged at cool temps, it is a meal in itself.LAGER – Christian Moerlein’s Lager:
This month’s third bottom fermented brew, lagers are aged for several months at very cold temperatures, which gives them a smooth, refined taste. (The word “lager” means “to store.”) Best served cold, straight from the cooler, with salads, fruits or desserts.
Your favorite Beer of the Month Club
knows that beer takes us on great adventures. It allows us to discover new flavors and exotic cultures. Heavy Seas’ quest for great beer can lead anywhere from corner pubs to faraway breweries!
For Hugh Sisson, beer altered the trajectory of his life in 1980, as he was contemplating becoming a stage actor and director, including a move to New York after receiving his Master’s degree in theater. But his father convinced him to help out in the newly-opened family tavern called Sisson’s. Thinking it would be a short-term position, his father promptly handed over the keys and wished Hugh good luck at operating the tavern!
Originally, Sisson’s was a tavern, then was converted to a brewpub in 1989 – the very first in Maryland after the passing of the 1988 bill that legalized brewpubs in the state (legislation that both Hugh and his father were instrumental in lobbying for). Ultimately, Hugh realized he was more intrigued by making beer than in operating a brewpub, so he formed Clipper City Brewing in 1994. He expanded and evolved, and finally, in 2003, he created Heavy Seas, making it his main focus, while also co-hosting weekly radio shows, writing books and being an advocate for not only beer, but for wines and spirits as well. For years, Heavy Seas has supported people with disabilities.
What’s on tap? Small Craft Warning Uber Pils (part of the Pyrate Fleet) exemplifies a robust pilsner – crisp, well-carbonated, slightly sweet. It’s their most well-balanced beer.
Award-winning Heavy Seas Gold Ale, a part of the Clipper Fleet, is an easy-drinking session beer, tasty and refreshing.Featured Beer from Heavy Seas Brewery:
Small Craft Warning Uber Pils & Gold Alewww.hsbeer.comPILSNER – Heavy Seas’ Small Craft Warning Uber Pils:
The most imitated beer style, Pilsner was the first commercially made lager beer, known for its pale light golden color, clean taste, and full, round, malty flavor. This well-balanced bottom fermented beauty is a “meat and potatoes beer.” Serve with baked chicken or mild cheddar cheese.GOLD ALE – Heavy Seas’ Gold Ale:
In a class all of its own, with its lively carbonation, golden ales are nearly champagnes! Toast your team’s victory with this top-fermented beer. Serve with hot dogs, herbed poultry, cheese and crackers, or vegetables.
A Canadian study a while back brought us great news, and further revelations bolster the Canadian findings . . .
We beer drinkers can reap the same health benefits from our favorite beverage as red wine drinkers do! Researchers at the University of Western Ontario found a drink of either beer or wine provided equal increases in plasma antioxidant activity.
Biochemist John Trevithick is quoted as saying, “We were very surprised [to find that] one drink of beer with natural ingredients contributed an equal amount of antioxidant benefit as does wine. Surprising, since red wine contains about twenty times the amount of polyphenols as beer.”
So where does the positive effect come from? The University of Western Ontario in London found that it is the barley that’s working in our favor! Interested in the specifics? Researchers and doctors say antioxidant activity prevents oxidation of the blood plasma, which can lead to diseases such as diabetes and cancer.
The report came with a warning, however, to drink in moderation. Most studies carry a caution, but this warning was unusually strongly worded. Trevithick said that the health benefit becomes a health liability if and when we drink three or more beers. At this point, the negative effects of alcohol cancel out the benefits of the antioxidant activity because the blood becomes pro-oxidant. Your favorite Beer of the Month Club
says, “Drink Wisely!”
Milwaukee’s own Lakefront Brewery, Inc. started in 1987, an industrious and inventive microbrewery located on the Milwaukee River. Today, your favorite Beer of the Month Club
applauds the fact that it has become a Milwaukee landmark, rich in history, and continuing to do its part to preserve both its own and the area’s local history.
President Russ Klisch insists it was his brother Jim’s interest in beer making that prompted Russ to give Jim a beer making book for his birthday. While Jim wasn’t much of a cook, he proved he could create a good brew – prompting a sort of competition that Russ couldn’t avoid. In short, sibling rivalry and common interest lead both to enter beer-making contests, which they more often than not won. Encouraged by family (many already immersed in the beer industry) and friends, they turned their hobby into a business, and the story continues to unfold, as the brewery grows, moves and evolves.
What’s on tap this month from Lakefront Brewery? Fuel Café Coffee Stout is a unique combination of roasted malts and Milwaukee’s renowned Fuel Café coffee. It pours a deep, dark color with a beautiful creamy tan head. Coffee and roasted grain aromas dominate the nose. The fine balance of mild hops and the gentle acidity of choice coffee and the full mouthfeel from roasted malt barley make this an unforgettable brew.
Eastside Dark Lager honors the eclectic East Side of the city, a blend of three specialty grains that create a rich, smooth, dark beer that everyone enjoys. It pours clear and dark, with a rich off-white head. Roasted malt aromas form a pleasant background for the dark, rich flavor and smooth, complex finish.
Featured Beer from Lakefront Brewery:
Fuel Café Coffee Stout and Eastside Dark Lagerwww.lakefrontbrewery.comSTOUT – Lakefront Brewery’s Fuel Café Coffee Stout –
Top-fermented, this beauty is a well-balanced roasted malt and coffee-inspired treasure. Absolutely fabulous with dessert! Try it with a chocolaty brownie or a creamy tiramisu . . . or keep it simple and enjoy with fresh berries and vanilla ice cream. (Ideal served at 56 to 60 degrees.)DARK LAGER – Lakefront Brewery’s Eastside Dark Lager –
Dark, bottom-fermented lagers, rooted in the Bavarian region of Germany, are considered the traditional beer of Munich. Most can be described as toasty and chocolaty, with low bitterness and little hop aroma. Serve with grilled steaks, oven beef tips or pickled herring.
A dream and a couple too many beers set the groundwork for Lucky Bucket Brewing Company. They pondered the unique flavor that comes from barrel-aged beers and experimented to perfect the process, and their passion grew with each barrel. Sometimes they’d nail it, and sometimes it was laughable. But along the way, they brewed a lager they just couldn’t stop drinking! With a grin on their faces and a mug in hand, they knew this was to be their first release, Lucky Bucket Pre-Prohibition Lager, their hand-crafted, multiple-award-winning session beer.
The first pint was poured in January of 2009 at a small pub in Omaha, Nebraska. The response was great, making months worth of starts, stops and new ideas worthwhile. Your favorite Beer of the Month Club
is grateful they kept at it, not only perfecting their flagship brew, but adding more great brews to their roster, including their Lucky Bucket IPA!
India Pale Ale is about balance. The right balance of malt, hop flavor, bitterness and aroma to create an unforgettable ale. Lucky Bucket’s Original American IPA begins with a nice malt bill that lets the brew stand up to the mountain of hops added later. After extended manipulation, firing, the additions and extractions of the aromatic oils and flavors of the hops, the brew is dry hopped in the fermenter. The end result is a big, well-balanced IPA with terrific hop flavor and aroma.
Pre-Prohibition Lager is a brew you can drink repeatedly, and enjoy every sip, every time. True to its name, it salutes a time when lagers had greater character and more distinct flavor. Double-filtered, it has light malt flavor, easy on the palate.
Featured Beer from Lucky Bucket Brewery:
Original American IPA and Pre-Prohibition Lagerwww.luckybucketbrewing.comINDIA PALE ALE – Lucky Bucket’s Original American IPA
– This is the favorite member of the ale family. Top fermenting makes this IPA big and well-balanced, while gratuitous amounts of Amarillo, Centennial and Cascade hops make it memorable. Serve this WBC Silver winner at 55 degrees with hearty red meat, grilled seafood and roasted chicken.LAGER – Lucky Bucket’s Pre-Prohibition Lager
– Bottom-fermented, lagers are aged for several months at very cold temperatures, giving them a smooth, refined taste. One of the most awarded brews out there, serve very cold with salads, fruit or desserts.
The rich flavor of beer can intensify during cooking, giving the usual run-of-the-mill recipes a hearty flavor. Cooking isn’t just for wine anymore! Your favorite Beer of the Month Club encourages you to start by pairing the flavor of a favorite beer with the flavors in one of your go-to recipes. A hint: Heavier beers pair well with heartier dishes; lighter brews are perfect with more delicate tastes. Read on!
Citrus-like Belgian-style wheat beer has a sweetness that’s perfect when used as a glaze. It’s an able partner for smoked meats, pork, seafood and even chicken dishes. The brew’s orange fruit flavors and nuances of coriander can make a huge taste difference when used instead of water-based glazes made with sugars, syrups or honey. Why not substitute beer the next time you cook kielbasa or smoked sausage? (Any white Belgian, white ale or even witbier will work well.)
Stouts, when used as a marinade or basting liquid for beef, not only tenderize the cut of meat, but may impart a bold coffee taste. Next time you break out the slow cooker, reach for stout instead of water for the liquid in the recipe. And stouts, with their varied flavors ranging from velvet sweetness to bold sharpness, make awesome chili and barbecue sauces.
Want to soften up a batter so the comforting flavors of cheese and corn shine through when deep-fried? For that you’d want to use a light lager. Bubbly beer makes a batter that is lacy and thinly crisp, and doesn’t compete with the other ingredients. The high level of carbonation makes a great addition in piping pots of chili, or for cooking sausages or links.
Another winner is using brown ale as a braising liquid when slow cooking winter soups and stews. You’ll find the meat and veggies super-tender, and the old “liquid” in the pot will be a velvet sauce with flavors ranging from caramel to molasses.Whether you use beer as a component in a marinade, a braising liquid, a batter or a glaze, the results can be amazing. Experiment!
Jeremy Cowan established Shmaltz Brewing in 1997, an experiment for Chanukah. He started out small, launching his HE’BREW Beers with just 100 cases of hand-bottled, hand-labeled brews in the San Francisco Bay area. Founded as “American Jewish Celebration Beer,” it has blossomed, selling well over six million bottles to date. A variety of great products, tongue-in-cheek packaging, subtle wit and broad schtick have combined to propel Shmaltz forward – recently recognized as “Best Craft Brewer” by Beverage World Magazine, and ranked one of the 100 “Best Brewers of 2011” by a well-known craft beer consumers website. Shmaltz Brewing Company has an impressive, constantly-growing list of awards and medals. They continue to blur beer styles, using puns, art, history and pop culture in every aspect of their products.
Amid exposures on TV and in print, Jeremy Cowan has become a sought-after comedic speaker at not-for-profit celebrations. His book, Craft Beer Bar Mitzvah, was released late last year.
2008 marked the official launch of their craft brewed lagers under the Coney Island brand, in association with the arts organization Coney Island USA, a 501(c)3 Non-Profit. A portion of its proceeds directly benefits Coney Island USA. Your favorite Beer
of the Month Club hopes you’ll enjoy Gold Medal-winning Hebrew Messiah Nut Brown Ale. It is “complex, full-bodied, luscious, a testament to the craft of the brewmaster,” according to All About Beer Magazine.
Coney Island Mermaid Pilsner is a Silver Medal-winner. One swig of this dry hopped American Rye Pilsner, and you’ll declare it a winner, too!
Featured Beer from Shmaltz Brewery:
Coney Island Mermaid Pilsner and Hebrew Messiah Nut Brown Alewww.shmaltzbrewing.comPILSNER – Shmaltz Brewery’s Coney Island Mermaid Pilsner –
Bottom-fermented, refreshing and golden, pilsners are the world’s most popular style of beer. This one is versatile and pairs well with many foods, including Thai, Vietnamese and Indian dishes, ham, fish, sushi, smoked salmon and sausage.NUT BROWN ALE – Shmaltz Brewery’s Hebrew Messiah Nut Brown Ale –
All ales are top fermented, expressive and complex in flavor, with a pleasing fruitiness not found in lagers. This brew’s beautifully balanced with a chocolate velvetiness. Shmaltz’s Nut Brown Ale is perfect served as an aperitif, or with lamb chops or salmon.
Duck-Rabbit Brewery, established in June of 2004, specializes in dark beer. In late August, the new microbrewery started selling Duck-Rabbit Porter, Duck-Rabbit Brown Ale, as well as D-R Milk Stout and Amber Ale in both kegs and bottles to select accounts. According to Paul Philippon, brewmaster and founder of the company, “There are rich dark beer traditions that are under-represented in our beer market. As a dark beer specialist, the Duck-Rabbit has a great opportunity to serve a thirsty niche of specialty beer lovers.” Their director of marketing says his goal is to get their wonderful ales into the hands of as many people as possible, spreading the joy!
So what’s up with the logo? Before becoming a brew guru, Philippon taught university philosophy, and a similar image appeared in a book he admired. Using this unique logo ties him to his former life, and he’s still conflicted – is it a duck head, or a rabbit head?? The crew at your favorite Beer of the Month Club
can’t agree either.
Stare at the logo long enough, and it won’t matter! Just enjoy their Duck-Rabbit Amber Ale, a medium bodied beer with a lovely tawny copper/bronze color. This brew emphasizes malt complexity with layered caramel malt flavors. They put a lot of effort into getting this amber just right . . . and they’re rightfully proud of the result!
Duck-Rabbit Milk Stout is a traditional, full-bodied stout brewed with lactose (milk sugar). The subtle sweetness imparted by the lactose balances the sharpness of the highly roasted grains, which give this delicious beer its unexpected black color.
Featured beer from Duck-Rabbit Brewery: Milk Stout and Amber Alewww.duckrabbitbrewery.comAMBER ALE - Duck-Rabbit’s Amber Ale –
This metallic-colored honey of a brew is full-flavored with great body. It’s a top-notch top-fermented ale with perfect balance between “hop” (excuse the pun) flavor and malt character. It’s assertive, but not highly bitter. Hop to it and pair this Duck-Rabbit brew with the best cuts of pork, bacon or ham.MILK STOUT - Duck-Rabbit’s Milk Stout –
Stouts are usually rich, very dark, full-bodied ales, top fermented, highly hopped and dry. Often times rich and creamy, this version, subtly sweet, is a perfect fit for dinners ending with any chocolate dessert.
Ales fall into a few broad categories with the boundaries being set by the brewing region. In addition to nearly all wheat beers, there are ales from the English, Irish, Belgians, northern French, Germans, eastern Europeans, Americans - I think you get the picture. There are a LOT of ales out there!
If it seems a little complicated, just think of the malt and hops used in ales as different hues of paint . . . and think of the beer styles as different pictures created with those paints. Some pictures are simple and to the point, while others are dark and complex. As with a painting, brewing ale is all a matter of blending and symmetry. I hope you find the following ale facts from your favorite Beer of the Month Club
FACT - The phrase “Mind your P’s and Q’s” originated from the English pubs where ale was sold in either Pint or Quart tankards. Patrons could run a tab, and it was up to the barmaids to keep track of what they needed to pay before they left the pub. The pub owner always reminded the barmaids to “mind their P’s and Q’s”, because the beer drinkers, of course, had to pay more if drinking quarts as opposed to drinking pints.
FACT – Eighty-five percent of all beer served in Great Britain is served in a club, pub or restaurant. Here in the United States where we like to relax at home or in the homes of friends and family, only 15% of all beer is consumed in public establishments.
FACT – India Pale Ale (IPA) was created in the late 18th century out of necessity. The five-week trip by ocean wreaked havoc on the kegs of ale being shipped to India. The constant motion and temperature fluctuations, however, enhanced the new high alcohol IPA recipe of George Hodgson, ensuring maximum fermentation and durability of his new brew.
FACT – Scottish monks began brewing in the 12th century using heather flowers. Because ergot fungus was sometimes found in the heather, some of their ales actually had hallucinogenic properties.
FACT – Talk about being able to hold your beer . . . Some old ales, most notably Thomas Hardy, can be aged up to twenty years! (The long shelf life increases the alcoholic content from 7% to 12%, giving the aged brew quite a punch!)
At the base of the Tetons, Grand Teton Brewing is committed to crafting only the highest quality ales and lagers, monitoring every point in the brewing, packaging and shipping processes to ensure they deliver only the best. They proudly say that Teton Valley, Idaho is the best place on earth to craft beer – where glacial run-off water is filtered over centuries by Teton granite and limestone before surfacing near their brewery. The Teton Valley grows the world’s best malting barley, and Southern Idaho boasts some of the finest hop farms in the world. Grand Teton Brewing is proud of their product, and your Beer of the Month
Club is proud to offer it to you.
Founded in 1988 as Otto Brothers Brewing by the Otto brothers, it was the first “modern micro” brewery in Wyoming. The German-Austrian brothers then secured the first malt beverage manufacturers’ permit issued in the state in 35 years.
In 1989 they discovered an antique European lidded tin pail known as a growler, and reintroduced it in a modern 64-ounce glass jug version. Today, environmentally-friendly growlers are found nationwide. In 2000, the name was changed to Grand Teton Brewing, and under new ownership the brewery evolved into a state-of-the-art facility, while keeping the passion for perfection intact.
Sweetgrass American Pale Ale is crisp and fragrant, double-hopped with Bravo. An American PA of distinction, it brought home the Gold from the Great American Beer Fest.
Unfiltered light golden Bavarian-style Hefeweizen, Howling Wolf Weisse Bier is made with hearty wheat. Subtle in flavor and aroma, it is gently hopped to balance the malt sweetness.
Featured Beer from Grand Teton Brewery:
Sweetgrass American Pale Ale and Howling Wolf Weisse Bierwww.grandtetonbrewing.comPALE ALE – Grand Teton Brewery’s Sweetgrass American PA
– A noteworthy ale, this PA is crisp and assertive. Britain’s classic beer style, this top fermented brew should be paired with any bold, flavorful food to complement its citrus-like, resinous spiciness.HEFEWEIZEN – Grand Teton Brewery’s Howling Wolf Weisse Bier
– “Weisse” means “wheat” in German, and the term is used for wheat beers (ales, top-fermented) that are from 20% to 60% wheat. A refreshing subtle fruit and spice drink, it’s sometimes served with a lemon wedge before dinner with grapes or creamy cheese. Great with grilled chicken and salads, or as a light-bodied session beer any time.
Florida Beer Company is Florida’s #1 craft brewer. In 2005, Indian River Beverage Corporation, a Brevard County brewer since 1997, completed the acquisition of Ybor City Brewing Company. The acquisition included the Miami Brewing and Key West Brewery companies. With the three former brewers combined, business commenced under the name of the Florida Beer Company.
This company manufactures and markets a whopping 19 different beers, and 2 apple-based hard ciders – drawing the best from each of the former individual brew companies. Perhaps you’ll recognize some of these “Best of the Best” – Beachside Beer, Hurricane Reef, Key West, Ybor Gold, Indian River, La Tropical and John J. Kelly’s.
Marketing such a wide variety of products is quite a challenge. Their success lies in their network of wholesaler distributors who then sell to bars, restaurants, grocery and package stores, and other specialty retailers. While Florida Beer Company sells roughly 80% of its product in its home state of Florida, it also markets in some other states and in the Caribbean. They main two facilities, including their 12,000 square foot brew site, where head brewmasters Jose Ayala and Jack Owen perform their magic.
Your Beer of the Month Club
and Florida Beer invite you to enjoy a Key West treasure, Key West Sunset Ale, unlike any sunset you’ve ever experienced! The golden amber hue casts a warm glow upon everything it touches. They’ve used 2-Row and caramel malts balanced with First Gold, Chinook and Mount Hood hops to create this unique Amber Ale – a tropical sunset you’ll never forget!
With a perfect blend of 2-Row and caramel and Carapils malt, Florida Lager is complex, yet balanced. Its German heritage offers a full, rich and flavorful craft beer experience.
Featured Beer from Florida Beer Company:
Key West Sunset Ale and Florida Lagerwww.floridabeer.comAMBER ALE – Florida Beer Company’s Key West Sunset Ale
– This honey-colored honey of a brew is full-flavored with great body. It’s a top notch top-fermented ale with perfect balance between hop flavor and malt character. It’s assertive, but not highly bitter. This Amber deserves to be paired with the best cuts of pork, bacon or ham.LAGER – Florida Beer Company’s Florida Lager
– Usually a brew that’s associated with a bit of bitterness, this one has no heaviness or bitter aftertaste. It’s oh-so-refreshing. A bottom fermented brew, it’s perfect with pasta and anything spicy.
Describe yourself as an “occasional” beer drinker? You may not even realize that you’ve chosen to tap into a wealth of health benefits from that brew (one a day for women) or two (two a day for men).
IMPROVED HEART HEALTH: Moderate beer drinkers have been found to enjoy a 31% less risk for heart disease than those who abstain. Better yet, beer reduces the risk of heart attack and death from cardiovascular disease by 40%! That’s front page news for beer drinkers
, and also gives pause to those who drink wine because they think drinking wine is healthier than drinking beer.
LESSENED RISK OF STROKE: All alcohol, including beer, is known to prevent strokes caused by restricted blood flow to the head and brain. Because alcohol prevents blood clots from forming, beer drinkers who have the risk factors for stroke are much less likely to experience one.
INCREASED “GOOD” CHOLESTEROL: Studies have proven that moderate beer drinking helps increase our levels of HDL cholesterol, thus preventing the clogged arteries that cause heart disease, heart attacks and strokes. Your favorite Beer of the Month Club can help “up your HDL”!
KEEPING CANCER AT BAY: Research is ongoing, but preliminary findings indicate that hops (used to make beer) may help to inhibit the enzymes that trigger cancer growth. And that same compound is believed to have the power to destroy carcinogens. (And did you know that microbrews are usually made with much higher hop content than the “big beers”?)
HEAVY ON THE B6: Beer drinkers have 30% more B6 vitamin in their bodies (essential for brain function, energy and disease avoidance) than non-drinkers; and twice as much as red wine drinkers!
BEER BUILDS STRONG BONES: Case studies on “more experienced” people have found higher bone density in beer drinkers than in non-drinkers. Silicon found in beer (especially in pale ales) is key to keeping bones healthier as we age.
REVERSE CELLULAR DAMAGE: Beer (especially dark beer), is loaded with antioxidants that can reverse cell damage, and even rebuild lost muscle.
Flying Bison Brewery is a packaging brewery located in the city of Buffalo, and the first stand-alone brewery to operate in the city proper since Iroquois Brewery closed its doors in 1972. GreatClubs.com
is proud to introduce you to this new supplier of fine craft beers.
An award-winning brewer with over 30 years experience, owner Tim Herzog made a strong commitment from the inception of this company as an idea to establish Flying Bison Brewery in Buffalo, and foster the return of what was once a flourishing industry. It is this commitment that has paved the way for the brewery to become what it is today. Please enjoy all Flying Bison beers responsibly.
Who wouldn’t want to tour a factory where BEER is made? We thought you would, so we want you to know that brewery tours are open to anyone visiting the Buffalo area. (Check their website for days and hours.) Their beers are available for sampling in 1-ounce sample cups at no charge, or in 3-ounce cups for a nominal fee. Since its first days, Flying Bison has continually worked to leave a demure carbon imprint on our planet by recycling, reusing, and sharing. Rusty Chain Vienna Amber Ale
is a medium-bodied Vienna style amber beer. It has a soft nutty malt flavor with a hint of caramel, and just enough German hops to balance the finish. Buffalo IPA
is a combination of two big classic IPA styles: English and American. English pale malts form the hefty base that supports the three different hops used to create the last impressions of long-lasting aromas, flavors and freshness.
Featured Beer from Flying Bison Brewery:
Rusty Chain Vienna Amber Ale and Buffalo IPAwww.flyingbisonbrewing.com(All ales, including these two from Flying Bison, are top-fermented brews.)
Randal Sprecher founded the brewing company sporting his name in 1985, after a stint as brewing supervisor at Pabst Brewing. During the first ten years the company grew steadily and its following of loyal customers increased. Sprecher Brewery needed to expand its operation, so he purchased and remodeled a former elevator car factory, filling it with everything necessary to meet the ever-increasing needs of his customers.
Wisconsin had a rich beer history decades before it even became a territory, much less a state – with every community having its own brewery. But by the late 1980’s the number of operating breweries could be counted on one hand, with only one being a “giant.” Most of the earlier decline was due to Prohibition and The Great Depression that closely followed.
While the huge beer companies struggled, Sprecher and other craft beer gurus have revived both the distinctive quality of regional beer and the Old World methods. They focus on specialty craft beers, with an eye on quality, much to the delight of your favorite Beer
of the Month Club!
Hefe Weiss is a coarse-filtered wheat ale fermented with a German yeast culture for a refreshingly light spiciness and hints of citrus fruit. A cloudy appearance and an immense creamy head are characteristic of this lightly hopped Bavarian Brew.
Oktoberfest Lager was first brewed at Sprecher in 1986, using caramel, Munich and Pale malts, and Hallertau and Mt. Hood hops. Traditionally brewed to celebrate the harvest season, this reddish-brown lager has a rich caramel character and a long flavorful finish. Malty sweetness is accented by a slightly fruity bouquet and a mild hop flavor.
Featured Beer from Sprecher Brewery:
Hefe Weiss Wheat Ale and Oktoberfest Lagerwww.sprecherbrewing.comLAGER – Sprecher Brewery’s Oktoberfest Lager
: This month’s only bottom-fermented brew, lagers are aged for several months at very cold temperatures, which gives them a smooth, refined taste. (The word “lager” means “to store.”) Best served cold, straight from the cooler, with salads, fruit or desserts.HEFE WEISS WHEAT ALE – Sprecher Brewery’s Hefe Weiss Wheat Ale:
This top-fermented summer ale of Bavaria is brewed with at least 50% wheat malt plus light Pilsner malt. Usually unfiltered, it is cloudy, pale gold to amber, with a fluffy white head. Refreshing, serve with a lemon wedge with pickled herring, cheese and crusty breads.
There’s a reason that beer steins have hinged tops. A sixteenth century German law decreed that all drinking vessels (and food containers, as well) had to have a lid of some kind to keep out the swarms of insects plaguing the country at that time.
Until the 1890’s, beer bottles were sealed using corks – just like wine bottles!
A Sundowner is a South African expression meaning the first glass of beer enjoyed after the sun has gone down.
Ancient Egyptian soldiers carried flat cakes containing malt that enabled them to brew instant beer while on their crusades, not unlike today’s backpackers who carry powdered drinks!
A 12-ounce bottle of beer and a 12-ounce can of soda have the same amount of calories – about 150. However, beer has much more nutritional value than that soft drink!
The phrase “beer money” has its roots in history. Between 1800 and 1873, non-commissioned officers and soldiers in the British Army were given an allowance of a penny a day in place of an issue of beer or spirits.
During the time of the Crusades, beer was the drink of choice. The quality of the water was questionable, and it was found that the brewing process produced a safer liquid to quench the thirst of adults – and children! Great Clubs
agrees beer is the best quencher around, even today!
Founded in 1986, the Abita Springs Brewing Company is nestled in the piney woods 30 miles north of New Orleans. In its first year, the brewery produced 1,500 barrels of beer, and they had no ideal what they were embarking on! In 1994, they outgrew the original site (which is now their 100-seat brew pub), and the brewery moved up the road to a larger facility to keep up with the demand.
Currently they brew 125,000 barrels of beer plus 8,000 barrels of root beer annually. Their lagers and ales all are brewed in small batches, hand-crafted by dedicated workers with only the highest ideals of quality. This, their brewing processes, and the fact that Abita Springs is blessed with the purest of water drawn from deep wells, creates their great brews. Clubs of America
is so very glad for its relationship with Abita Brewery, the oldest and largest craft brewery in the Southeast, and one of the oldest craft breweries in the United States. Hats off to them for “giving back” – charity fundraisers, donated beverages for local events, etc.
Abita Restoration Pale Ale was born after Hurricanes Katrina and Rita spared the brewery, but devastated its neighbors. Abita Brewery contributed $550,000 to the recovery effort, and continues to lend a hand. It’s brewed with pale, caramel and carepils malts, liberally hopped. This golden ale has a rich body, mild bitterness and snappy citrus hop flavor and aroma.
A lager brewed with real raspberries (added after filtration), Purple Haze Raspberry Wheat has a fruity aroma, is tartly sweet, and if you look closely, you may see fruit pulp!
Featured Beer from Abita Brewery:
Restoration Pale Ale and Purple Haze Raspberry Wheatwww.abita.comPALE ALE – Abita Brewery’s Restoration Pale Ale:
Top-fermented pale ales are expected to be amber to dark in color, with medium alcohol. You can’t miss their snappy citrus hop flavor and aroma. This one is blessed with a rich body, too. Mildly bitter, the citrus flavor makes it the perfect partner for most fish dishes or American, Muenster, Havarti or Monterrey Jack cheeses.LAGER – Abita Brewery’s Purple Haze Raspberry Wheat:
This month’s only bottom-fermented brew, lagers are aged for several months at very cold temperatures, which gives them a smooth, refined taste. (The word “lager” means “to store.”) Best served very cold, straight from the cooler, with salads, fruit or desserts.
This newcomer to your favorite monthly beer club
roster opened in 2004, helped by a city loan designed to encourage restaurants to open in the area. At one point, Foothill’s products were based solely on home-brews Jamie Bartholomaus and his college roommates concocted while students at the University of Georgia. There, Jamie spent time with other brewers and brewmasters, honing his skills to a fine edge.
Today, still under the watchful eye and talented hand of its original brewmaster Jamie, Foothills uses only the finest and freshest ingredients. They take pride in offering quality and variety in their wares, carrying 6 standard beers and 4 seasonals that range from light golden ales to deep ambers and robust stouts. What makes a craft brewery special is the ability to make many different brews and then successfully sharing their creations! (Eco-friendly? You bet! Locals can get their 64 oz. Growlers refilled to save landfill space – and that’s just one good idea Foothills has!)
True to its NC roots, Cottonwood Endo IPA (an American-style IPA) delivers on the floral, hoppy notes that made Cottonwood a Boone, North Carolina favorite. 100% malted barley and copious amounts of Cascade, Magnum and Chinook hops drive its flavor.
Carolina Blonde Cream Ale, with two row barley, a hint of wheat and noble hops, is exactly what a craft brew American Cream Ale should be. Clean, refreshing flavor, rich and golden in color. You can’t miss the unmistakable smoothness . . . and to think it’s brewed right there in North Carolina!
Featured Beer from Foothills Brewery:
Cottonwood Endo IPA and Carolina Blonde Cream Alewww.foothillsbrewing.comINDIA PALE ALE – Foothills Brewery’s Cottonwood Endo IPA
: A top-fermented American-style IPA, the flavor is fresh and floral. According to GABF guidelines, this style should be “estery and fruity, with medium maltiness.” Serve with hearty main courses, red or white meats, or a huge salad topped with any sharp dressing.BLONDE CREAM ALE – Foothills Brewery’s Carolina Blonde Cream Ale:
Ahhh. Golden sunshine in liquid form. This beer style is clean, refreshing, and oh-so-smooth. Top-fermented cream ales pair well with quiet afternoons and a few special friends.
Beer brewing is an art first developed in Mesopotamia (present-day Iraq) more than 8,000 years ago, well before your favorite Beer of the Month Club
came into being. Residual materials found in ceramic pottery identified by archeologists as the remnants of the beer makers’ craft give us reason to believe beer’s origins go back 10,000 years. But without written archeological evidence, a birth date for beer beyond 8,000 years ago remains speculative.
Evidence of brewing activity from 5,000 years ago is in the form of clay tablets with cuneiform (wedge-shaped) inscriptions that were discovered around 1840 at Nineveh and Nimrud by Austen Henry Layard, an Englishman who chanced upon Assyrian ruins while journeying overland to Ceylon. He had hoped to find some sort of inscriptions in stone, but what he unearthed was a buried library of over 25,000 broken tablets which he removed to the British Museum for translation.
Many of the cuneiform tablets were commercial ledgers, which show us how beer (or kash) was used as currency or as an instrument of barter. Records describe how the stonemasons who built the great structures of the pharaohs were paid with vessels of beer.
Beer was used as a dietary staple before bread baking was discovered. Soon, together with bread, onions, fish and seed-seasonings, beer was to become one of the most important items in the diets of the ancient Mesopotamians. It is believed the Sumerians made the first fermented beer by combining barley and malt.
In the beginning, brewing was a domestic chore, like cooking. Home-brewed beer was used to pay taxes to government officials, and much beer was consumed behind palace walls. Church officials collected (and consumed) beer given as religious offerings to the Gods and Goddesses.
The Lazy Magnolia Brewery is the brain-child of Mark and Leslie Henderson. The Mississippi-born couple met in college and both pursued a career in Engineering. Things took a quick right turn, though, when Leslie gave Mark a homebrew kit for Christmas. The gift became a gift for the both of them, as after Mark brewed his one and only batch, Leslie took over the brewing duties, leaving Mark to design new equipment, tools and gadgets to make her brewing process easier. With prodding from family and friends, they decided to go pro, getting the plan for their craft-brewing ideas approved by the State of Mississippi, moving the state in line with the rest of the nation in the craft beer revolution.
Leslie entered the American Brewers Guild Brewing School, followed with an apprenticeship at a well-known brewhouse, and developed her own recipes. Mark kept busy polishing their plan, performing market research, designing logos, securing financing and searching for the perfect location. From late 2004 to early 2005, things moved at warp speed, culminating in the first batch of beer brewed by Lazy Magnolia. Their brews went statewide. Today their strong belief in giving back has them supporting various charitable, arts and cultural organizations, as well as nurturing the environment through serious recycling practices. Your favorite Monthly Gift Club
gives a thumbs up to Deep South Pale Ale, crisp and clean, with perfectly balanced hops and malts. It’s their own style of Pale Ale.
Southern Pecan Nut Brown Ale is the first ale made with whole roasted pecans, lending a nutty character and depth to the nutty, caramel, malty flavor profile. This dark mahogany brew won Bronze at the 2006 World Beer Cup.
Featured Beer from Lazy Magnolia Brewery:
Deep South Pale Ale and Southern Pecan Alewww.lazymagnolia.comPALE ALE – Lazy Magnolia Brewery’s Deep South Pale Ale
: Served at cellar temperature, this is what you need to enjoy with hearty main courses of red or white meats, and salads adorned with sharp dressings. Usually hoppy in nature, pale ales are high in gravity – this is the classic beer style of Europe.NUT BROWN ALE – Lazy Magnolia Brewery’s Southern Pecan Nut Brown Ale
: Believed to be the first beer in the world made with whole roasted pecans, which are used just like grain. Lightly hopped with malt and caramel nuances, this one-of-a-kind nutty brew is full of potential served as an aperitif or with lamb chops or salmon.
For nearly 100 years, Woodstock Inn was the gracious private home of the Clement family. After the last Clement heir moved on in the mid-twentieth century, the building sat empty for nearly 20 years. The Rice family purchased and renovated this unique New England-style building in the early 80’s, and the Woodstock Inn opened at Christmas time of 1982 and was an immediate success. The Inn provided distinctively decorated guestrooms, each beautifully furnished with period antiques. As the need for this grand environment grew, so did the establishment, encompassing four separate old homes, as well as the original Lincoln Railroad Station.
During the summer of 1993, the Porter’s room of the old Station was added, and the newest member of the Woodstock Inn family came aboard – the Woodstock Inn Brewery and Brew Pub, offering eleven handcrafted brews, each carefully made with the freshest of hops and imported grains available. At the Brewery, guests of the Inn can take part in every step of the brewing process, which enhances the appreciation for their beers, and a need for the hearty menu items they offer.
Going to the Northeast? Your favorite Monthly gift club
encourages you to visit the Woodstock Inn Brewery and order a Pigs Ear Brown Ale. Medium bodied with a balance of roasted and crystal malts, it has a hearty nutty flavor, medium bitterness with a slightly sweet finish. It was the Grand National Champion in 2004 and 2006 at the U.S. Beer Tasting Championships.
Light golden in color, Loon Golden Ale is dry and crisp, with a semi-assertive Fuggles hop bitterness. (The hops are prominent but not overwhelming.) Overall, a well balanced golden ale.
Featured Beer from Woodstock Inn Brewery:
Pigs Ear Brown Ale and Loon Golden Alewww.woodstockinnbrewery.comBROWN ALE – Woodstock Inn Brewery’s Pigs Ear Brown Ale
: Not bitter beers, these medium-bodied ales are full of nut flavor. Low in alcohol, these ales go great with menus including smoked cheese, beef or spicy gyros.GOLDEN ALE – Woodstock Inn Brewery’s Loon Golden Ale
: In a class all of its own, with its lively carbonation, golden ales are nearly champagnes! Serve with cheese and crackers, and toast your team’s victory!
In early September of 2010, salvage divers off the Aland Islands in the Baltic Sea found dozens of bottles of 200-year-old champagne, which made front-page news around the world. But as the retrieval of the champagne wound down, a small collection of an unknown bottled substance was found nearby.
As the mystery liquid was brought to the surface, one bottle exploded and a dark fluid seeped from the broken vessel. The startled recovery crew realized it was most likely beer – quite possibly the oldest bottles of beer in existence.
That sentiment was confirmed by Rainer Juslin, Permanent Secretary of the island’s Ministry of Education, during a subsequent CNN telephone interview. He stated, “At the moment, we believe these are by far the world’s oldest bottles of beer.”
The cargo of the ship, located between the Aland Island chain and Finland, went down in water roughly 164 feet deep sometime between 1800 and 1830. It is speculated that the liquid cargo was being shipped from Copenhagen, Denmark to St. Petersburg, Russia. The sender of the liquid gifts may have been France’s King Louis XVI, and the intended recipient perhaps the Russian Imperial Court, but these are just educated guesses.
The value of the champagne was placed at tens of thousands of euros per bottle, but the beer has been valued at considerably less, although, remarkably, the culture in the beer is still living
! It seems the “drinkability” just doesn’t compare to what you will find in this shipment of beer from your favorite beer of the month club!
Your favorite Monthly Beer Club
welcomes you to Penn Brewery, where their craft beers, home-made fare, and historic setting tell the story of Pittsburgh’s European immigrant heritage.
Although the modern-day Penn Brewery was started in 1986, its roots actually lie far back in 1848, with the Eberhart and Ober families, Germans who settled in what is now Pittsburgh’s NorthSide. They opened three breweries on the site where Penn exists today, and three of the original E&O Brewery buildings remain, listed on the National Register of Historic Places. They boast many unique architectural features, the most notable is a labyrinth of stone caves and tunnels which was constructed to chill, or “lager,” barrels of beer in the days before refrigeration.
E&O brewed beer here for decades, eventually merging with other breweries to become Pittsburgh Brewing Company in 1899. Through the years, several other changes in ownership and goals took place, with a short lapse in the brewery’s existence that fortunately was short-lived. Today they are happy to be back where they belong, producing award-winning craft beers and reopening the restaurant that was originally opened in 1994. They hold the distinction of being the first “tied house,” (restaurant tied to a brewery) in Pennsylvania since Prohibition.
Enjoy their seasonal springtime beer, Overlook IPA. It’s a clean, hoppy American-style IPA with smooth mouthfeel. An attractive light copper color with prominent aroma and an ABV of 6%, it’s named for the Overlook Point atop Mt. Washington. Penn Kaiser Pils is a German style Pilsner
– crisp, clean, with pale gold color and good body. This Gold Medal winner at the Great American Beer Festival in 2008 has a pronounced Noble hop aroma.
Featured Beer from Pennsylvania Brewery:
Overlook IPA and Kaiser Pilswww.pennbrew.comINDIA PALE ALE: Pennsylvania Brewery’s Overlook IPA
– A strong, bitter beer originally brewed in Britain for export to soldiers in India, made strong to survive the long boat trip! Lots of malt, and generous amounts of hops for strong hop flavor and aroma, enjoy this refreshing brew with seafood, spicy foods, and all things grilled or “curried.”PILSNER: Pennsylvania Brewery’s Kaiser Pils
– This, the last of our top-fermented brews this month, is a German-style Pilsner with up-front Noble hop aromas. It’s your perfect match for lighter fare such as chicken, salmon, brats or salads. If you’re a cheese fan, reach for the mild white Vermont cheddar.
The D.L. Geary Brewing Company was incorporated in October, 1983 by David and Karen Geary who shared the vision of producing world-class products on a small scale for local and regional consumption. Back then, there were only 13 so-called microbreweries in the entire United States, with most of them in California and the Pacific Northwest. In the winter of 1984, David trained and did research in Scotland and England under the invaluable wing of Peter Maxwell Stuart, a Scottish nobleman and brewer, who guided David in all aspects of brewing and business. Back home, the size and design of the brewery was taking place. The first batch was brewed in the fall of 1986, and on December 10th of that year, the first pints of Geary’s Pale Ale were sold – New England’s first microbrewery had arrived.
Today, it’s recognized as a pioneer in America’s brewing renaissance and as a model of quality and excellence for the industry. Their product line has five full time products and three seasonals. Your favorite Beer of the Month Club
Hampshire Special Ale. Once Maine’s legendary seasonal, it is now available year round. It has a huge toasted malt flavor balanced by assertive hoppiness. The finish is long and lingering with the malt and hop notes blending with alcohol warmth. Made with two-row English malts (pale, crystal and chocolate), and Cascade, Mt. Hood and East Kent Golding hops. IBU-48.
Geary’s Summer Ale. Available March through August, the style of this ale is similar to a German Kolsch: full-bodied with a spicy hop tang and a rich, crystal clear golden color. Made with two-row English malts (pale and caramalt) and Magnum, Sterling and Tettnang hops. IBU-36.
Featured Beer from Geary’s Brewery:
Hampshire Special Ale and Summer Ale (Kolsch Style)www.gearybrewing.comSPECIAL ALE: Geary Brewery’s Hampshire Special Ale
This top-fermented specialty brew is hoppy and wonderfully malty. And malty beers (with flavors of chocolate, caramel, graham cracker, toast, toffee, etc.) go perfectly with grilled, roasted and smoked foods because the flavors are similar.SUMMER ALE: Geary Brewery’s Summer Ale
Another top-fermented brew, Summer Ale, similar to a German Kolsch, is specially brewed to satisfy cold weather drinking cravings. It’s somewhat aggressive, assertively hopped, and deep ruby in color. The caramel nuances make it a natural with light foods from chicken and salads to lemon tarts.
In the world of the beer drinker, choice is such a big deal. What to drink, where to drink it, who to drink it with, just when to drink, and it goes on and on. We can’t help with the who, when or where, but on the question of what to drink, your favorite Beer of the Month Club
is here for you!
If you want to split hairs, you can insist there are countless beer styles to choose from, and you would be right. But there are really seven major ones to consider: American Lager
is a pale yellow beer that has a distinct fizz and very muted hop flavor. This is the style favored by America’s giant national breweries. Bock
, which was born of Bavarian and German parentage, is a strong, rich, malty lager that’s usually (but not always) dark in the glass.
(with English roots) is big on strong hop flavors and aromas, and is recognizable by its copper color. Pilsner
has a sweet, malty flavor and good hop bitterness. It is a golden lager with a great hop bouquet. (Who’s your daddy? The Czech Republic!) Porter
is a sturdy brew of medium body and friendly roasted flavor. This deep reddish-brown ale is of London lineage, and helped the working class in earlier times fortify themselves for the hard labor they did on the docks.Stout
has roasted, coffee-like characteristics and is easily recognized by its dark brown or black color. Carry on a conversation with a stein of stout and you’ll detect definite English and Irish brogues.Wheat Beer
, sometimes served with a wedge of lemon, is a mild and refreshing ale brewed using wheat and barley.
So now you have a thumbnail sketch of the seven major players in the beer game. It should be relatively easy to choose your team, now that you have their resumes! Proceed with the tryouts!
The tale of Old Dominion began in 1989 with Jerry Bailey, and his dream to dump his 9 to 5 government job and do something truly meaningful with his life. The first seeds of his brewing passion were planted when his brother Tom gifted him with a home brewing kit as a Christmas gift back in 1978. Jerry would devote hours to researching recipes and experimenting, then would serve his soon-sought-after brews to his friends and family.
When a friend lamented that “You wouldn’t believe how much good beer is in California,” Jerry took the challenge. Brainstorming sessions, sleepless nights, a huge learning curve and scribbled napkin notes took shape, culminating in the opening of Old Dominion in the D.C. area.
The rest is history still being written – beer festivals, boundary breaking expansion, many medals at the Great American Beer Festival, being named one of the 50 Best Breweries in the U.S. by Fortune Magazine – but at the top of the list was when Jerry Bailey was called a “mentor and Godfather to the craft brewing industry,” by the Washington Post . . . and when these Old Dominion brews were chosen by your favorite Beer of the Month
Club!OAK BARREL STOUT
has an intricate smoked and peated malt foundation. Their method of dry hopping with vanilla beans and oak chips pushes the depth of this stout’s flavor. Voted “Best Beer in Delaware” in 2011, it’s made with Willamette and Cascade hops.Old Dominion’s BIG THAW BOCK
is what to reach for when the chill of winter melts away and a new, lush world is revealed. Brewed with 100% malted barley and authentic German noble hops, this Maibock is the perfect companion for Spring.Featured Beer from Old Dominion Brewery:Oak Barrel Stout and Big Thaw Bockwww.olddominion.comSTOUT – Old Dominion’s Oak Barrel Stout:
Stouts are rich, very dark, full-bodied top-fermented ales, highly hopped and dry, and oftentimes rich and creamy. Serve in pint glasses at 50-55 degrees with oysters, clams, Brie cheese and anything chocolate.MAIBOCK – Old Dominion’s Big Thaw Bock:
Bocks are traditionally brewed at the beginning of winter, released in early Spring when the chill winds blow, but Spring is on the horizon. Maibocks (May Bocks) are a lighter and hoppier breed of Bock. Serve in tulip or pint glasses at 40-45 degrees with shrimp, crab dip, lobster or steamed mussels.
In 1979, two CU professors applied for and received the 43rd brewing license issued in the United States, creating Boulder Beer Company, Colorado’s first microbrewery. The original site was a small farm where the brewhouse shared space with a few goats. Early on, the brewery won industry and consumer accolades for its line of Boulder Beers. Five years later, they moved to their current site in Boulder, expanding from the original one barrel system to a 50-barrel brewhouse with top-of-the-line packaging equipment. Today, they have the capacity to produce 43,000+ barrels of award-winning beer annually. The first microbrewery to reach that milestone, they celebrate their 33rd anniversary this year.
In 1990, Gina Day and Diane Greenlee bought the brewery and expanded the small tasting room into a full service restaurant and pub. Since 1992, Boulder Beer (under the hand of Brewmaster David Zuckerman) has won more than forty awards and citations for excellence in packaging, brewing and business. By the spring of 2003, the complete family of Boulder Beers was reintroduced and repackaged, followed by the successful launch of a new line of specialty brews. Your favorite Beer
of the Month Club proudly presents: FLASHBACK INDIA BROWN ALE
, a citrusy brew with a prominent hop aroma that finishes clean, crisp and dry. It has dark roasted flavors from the biscuit and chocolate malts, perfectly complementing the bountiful Cascades. SWEATY BETTY BLONDE
, a Bavarian-style wheat beer, is unfiltered and cloudy, with subtle hints of clove and banana.Featured Beer from Boulder Beer Company:Flashback India Brown Ale and Sweaty Betty Blondewww.boulderbeer.comBROWN ALE – Boulder Beer’s Flashback India Brown Ale
: Light to dark brown with tan heads, they are an adaptation of mild ales, but maltier and sweeter. Flavors range widely; with higher alcohol than mild ales, but mellower than porters and stouts. Serve this ale with rare beef, smoked cheese, burgers or smoked fish.WHEAT BEER – Boulder Beer’s Sweaty Betty Blonde Wheat Beer:
A great example of a wheat beer, this particular one was voted Best of the Rockies at the 2004 U.S. Beer Tasting Championship! Another brew from the top fermented ale family, Bavarian wheat beer is on its way back, with variations of recipes that are more than 6,000 years old! Pair with Artesian cheeses, chips, cold cuts and ham.
Early on, bubbles in wines were a headache for winemakers, as the natural carbonation would cause some bottles to burst, and would blow the corks out of others. In the 17th century, a thirsty and wise French Monk, Dom Perignon, realized that the wine in the “defective” bottles was actually very good. His approach was to simply use heftier bottles with sturdier corks to contain the sparkling liquid, while he studied the situation.
He went on to devise a rather complicated process of adding sugar and yeast to the bottled wine to produce carbonation. The mixture, called Liqueur de Tirage (French for “bottling liquor”), caused the tiny bubbles to form. Eventually, the yeast die off and accumulate in the neck of the bottles, thanks to the manual turning of the bottles (called riddling). After the wine has aged, the bottle necks are dipped into very cold water to freeze the yeast and force it out of the bottle. The result of this lengthy process is an effervescent wine, smooth and refreshing. Brewers followed in Perignon’s footsteps, and by the turn of the 18th century, fizzy beers and sparkling wines were available – but only the more adventuresome drinkers actually liked the new sensation. It took a while to catch on.
In 1772, English chemist Joseph Priestly was able to capture carbon dioxide in water, and 11 years later, Jacob Schweppe (the father of ginger ale and tonic water) began selling fizzy water in the United Kingdom. Priestly’s process allowed brewmasters and sparkling winemakers to control the carbon dioxide levels in their batches, thus producing consistency in their goods, which led to consumer loyalty.
In 1819, American Sam Fahnestock established the first soda fountain, mixing carbonated water and flavored syrup. Soon soda fountains spread across America.
But in 1886, American pharmacist John Stith Pemberton changed the face of the beverage world with his syrup of sugar, vanilla, kola nuts, coca leaves and other flavorings, mixed with carbonated water. Welcome Coca Cola – the darling of the soft drink world.
Your favorite Beer of the Month
Club salutes all of the Forefathers of Carbonation!
In 1997, RJ Rockers became Spartanburg’s first brewery when owner and brewer Mark Johnsen set out on a mission to provide the people of the Upstate with the best microbrewed beer they had ever tasted. For years, Mark had enjoyed brewing for family and friends. Following his tour of service in the 1991 Gulf War, he was stationed in Germany, and he took this opportunity to learn as much as possible about brewing from the experts. By the time he was honorably discharged from the service, he was ready to go public with his brewing expertise.
Mark established RJ Rockers Brewing Company as a brewpub in Spartanburg’s historic downtown Morgan Square, and over the course of the next five years, RJ Rockers became a favorite downtown meeting place. Loyal patrons could order up any one of several brews while enjoying the atmosphere, food and all else offered there. After five years, the transition was made from a brewpub to a microbrewery.
Your favorite monthly beer club
pondered just what selections to choose for you this month from RJ Rockers, where special attention is given to preserving the environment, conserving energy, and using only top grade ingredients.
Patriot Pale Ale is their American Pale Ale, aggressively hopped with a sweet caramel finish. The flavor that launched RJ Rockers, and brewer Mark Johnsen’s personal favorite.
Bald Eagle Brown Ale is a traditional English-style brown ale, but with more body. Its deep brown color comes from a combination of Chocolate and Black malts. Tall, dark and smooth, it is the perfect cure for the domestic beer blahs.
Featured Beer from RJ Rockers Brewery:
Bald Eagle Brown Ale & Patriot Pale Alewww.rjrockers.comBROWN ALE – RJ Rockers Bald Eagle Brown Ale:
Light to dark brown with tan heads, they are an adaptation of mild ales, but maltier and sweeter. Flavors range widely; with higher alcohol than mild ales, but mellower than porters and stouts. Serve this ale with rare beef, smoked cheese, burgers or smoked fish.PALE ALE – RJ Rockers Patriot Pale Ale:
This is an American PA, clean and refreshing with great balance. Serve at cellar temperature with spicy wings, pizza or Mexican food.
Belgrade, home to Madison River Brewing Company, is an outdoorsmanâ€™s paradise. Within an hour, one can be skiing or biking in the Bridger Mountains or Big Sky area, enjoying a hike in one of seven mountain ranges, or fishing world-class rivers. The latter is where the name of the Madison River Brewery originated. Madison River has earned the reputation as one of the best places to fly-fish in the world, so current Brewmaster/President Howard McMurry chose the Madison River as both a name and a theme, with most MRBC beers carrying the name of a fishing fly!
Beginning in 2004, Howard purchased the former brewery and equipment from Moab Brewing, and contract brewed for Moab, Park City and Big Hole breweries. A year later, Madison River Brewing emerged when it received a state license to brew its own brands. Today they have expanded both their product line and their distribution area, and your favorite Beer of the Month Club
is sure glad they did, as it allows us to bring to you:
Salmon Fly Honey Rye, made unique due to the malted barley and the subtle spiciness of rye. Bittering and flavor hop additions help keep this brew extremely balanced. In addition, thereâ€™s a mild sweetness derived from pure local Montana honey that dulls any overwhelming rye or hop flavors. These ingredients blend to create a lighter bodied drinking experience for all kinds of beer drinkers.
Irresistible Amber Ale is an amber created with the use of choice hops and a unique blend of specialty malts to produce a rich and tasty brew. It is especially unique due to the original flavor influenced by biscuit and earthy characteristics.
Featured Beer from Madison River Brewery:
Salmon Fly Honey Rye and Irresistible Amber Alewww.madisonriverbrewing.comRYE â€“ Madison Riverâ€™s Salmon Fly Honey Rye
: Considered a â€śspecialtyâ€ť brew, ryes can be either ales or lagers, but are always brewed with at least 20% rye malt. Their appearance can range from straw and amber to dark amber and brown, depending on the ingredients. This oneâ€™s a light honey of a brew, made with pure local Montana honey. It provides a light-bodied drinking experience for all beer drinkers. Perfect with a pastrami and rye sandwich, or as a chaser to any North American rye whiskey.AMBER ALE â€“ Madison Riverâ€™s Irresistible Amber Ale:
Heavier in mouthfeel than a pale ale, top fermented Amber Ales have more color than pale ales, but less than brown ales. Diverse, their malt levels vary from low to high with hop levels from balanced to aggressive. What to serve? Go for the best cuts of pork, bacon or ham.
The Guiness Book of World Records
was originally undertaken by the Dublin Brewery, which was looking for a source to help settle barroom “discussions.”
The phrase “mind your P’s and Q’s” is rooted in the old English pubs. Ale was sold in either Pint or Quart tankards. The wise proprietor minded (i.e. kept track of) who was drinking out of what size tankard so they were charged the correct amount. (The wise customer did likewise.)
The term “Pub” is short for Public House, a place where British men could always enjoy a beer, a card game, a brawl, or news of the day.
The word “bridal” came about in 17th century England. Special ales were brewed for special occasions, including the wedding day, in honor of the bride. This beer was called “bride’s ale,” eventually shortened to “bridal.”
Priestley’s theories on oxygen were formulated while watching bubbles rise to the surface in a vat of beer in an English brewery.
The Pilgrims landed at Plymouth Rock instead of their intended destination much farther south in Virginia because they were out of beer aboard the Mayflower. The ship’s log recorded, “We could not now take time for further search or consideration; our victuals having been much spent, especially our beere.”
But don’t get the idea it’s all about the British! The first paved street in North America was Stone Street in lower New York (then called New Amsterdam). It was paved in 1657 to benefit the many breweries located along its way whose delivery wagons, loaded with beer, kept getting stuck in the mud.
If in New York, your favorite Beer of the Month
Club encourages you to visit New York City’s Public Library. There you will find a porter recipe in porter-loving President George Washington’s very own handwriting.
To the joy of your favorite Beer of the Month Club
, Lancaster county’s first commercially brewed beer in nearly 40 years, reawakened a rich and colorful brewing history. Brewing in Lancaster County grew from the back rooms of inns in the early 1700’s into a thriving industry. By 1810, the county accounted for 7% of all U.S. beer brewed, producing some 200,000 barrels of beer annually – quality beers that won praises near and far. In 1868, H. L. Menckon declared in the Daily Intelligencer newspaper, “Lancaster in America occupies the same position that Munich does in Germany regarding the brewing industry.”
But two issues interrupted the flow: World War I dictated that coal be used not for brewing, but for the war effort. In November, 1918 legal production of beer was halted. In January of 1920, Prohibition further smothered the struggling brewing industry, but what was left of Lancaster kept brewing undercover, piping brew through a hose from one of their plants through the sewers to a warehouse where it was kegged. With the repeal of Prohibition, brewing was once again legalized, but one by one the plants failed. Lancaster was on hiatus from 1956 until its reopening in 1995, flourishing since 2001, with brews of the old traditions under the guidance of Head Brewer Bill Moore. Milk Stout
is one of the few surviving examples of the traditional English Sweet Stout. It’s a dark ale bursting with roasted barley dryness, mellowed by non-fermentable lactose sugar. Lancaster’s Amish Four Grain Pale Ale
is their multi-grain PA that summons the sweetness of oats, the complexity of rye, and the smoothness of malted wheat . . . all balanced by a generous dry hopping of imported Nobel Saaz hops.
Featured Beer from Lancaster Brewery:
Milk Stout & Amish Four Grain Pale Alewww.lancasterbrewing.comMILK STOUT – Lancaster Brewery’s Milk Stout:
Stouts are usually rich, very dark, full-bodied ales, top fermented, highly hopped and dry. Often times rich and creamy, this version, subtly sweet, is a perfect fit for dinners ending with any chocolate dessert. Try it at room temperature.PALE ALE – Lancaster Brewery’s Amish Four Grain Pale Ale:
In spite of the name, these fruity, nutty, toasty flavored brews are golden to amber in color. This Amish one from Lancaster outpaces the rest of the pack, rich with sweet oats, smooth malted wheat and the complexity of rye, bundled with finesse with imported hops. Top fermented, serve with veggie salads and hearty burgers, or pretzels with mustard.
Granite City Food and Brewery is a casual dining restaurant with an on-site brewery. Their initial restaurant commenced operations in St. Cloud, Minnesota in June, 1999. Their second, located in Sioux Falls, South Dakota, opened for business in December of 2000, followed by their third in November of 2001, in the cold north country of Fargo, North Dakota. Your favorite Beer of the Month Club reports GCFB now has 26 sites operating in 11 different states.
Their success has a lot to do with a broad menu of items prepared fresh daily, generous portions at reasonable prices. But their true magnetism centers around their unique hand-crafted beers
. Offered at moderate prices, they run the gamut of unique styles and flavors – truly something for everybody!
Founders Wagenheim and Burdick have more than 52 years of combined hospitality industry experience. Mr. Wagenheim’s includes that of corporate executive, while Mr. Burdick, a talented brewing chemist, has more than 30 years of experience. They successfully launched their patented brew process, Fermentus Interruptus, making micro brewery for multiple locations more efficient, shipping sweet liquid wort from their central brewing facility to individual stores. Brother Benedict’s Bock
is a German style lager. This Bock carries a brownish color, medium body, mouth-watering smooth, wonderful malt flavor.
The copper color of Duke of Wellington’s India Pale Ale
hints at its strong malt character – necessary to support its hoppy bitterness, which defines this classic beer.
Featured Beer from Granite City Brewery:
Brother Benedict’s Bock & Duke of Wellington IPAwww.gcfb.netBOCK – Granite City’s Brother Benedict’s Bock
: Bottom fermented, this brew is lower in alcohol than the German Bocks, which are notably strong brews. It belongs with a meal of smoked Cornish hens, chicken dishes or turkey.INDIA PALE ALE – Granite City’s Duke of Wellington IPA:
A strong, bitter beer originally brewed in Britain for export to soldiers in India, made strong to survive the long boat trip. Lots of malt, and generous amounts of hops for strong hop flavor and aroma, enjoy this refreshing brew with seafood, spicy foods and all things grilled.
Some of the greatest beers on Earth have their brew roots in Belgium, a fact that has never been disputed by beer critics. The tradition of American breweries, both craft and “The Big Guys,” show their admiration for the Belgian brews by imitating them to varying degrees.
Unfortunately, the number of breweries based in Belgium today is less than in the year 1900. Two devastating World Wars, changing tastes, and business consolidations have all raised havoc with the industry there. Visitors to the country find some solace, however, in the fact that thousands of Belgian cafes (also known as taverns) serve fine beers along with their unique pub food.
Brewing in Belgium at one time fell into the laps of farm families. But in the 11th century, Monks got in on the activity and began brewing in the Abbeys, selling their wares to the masses. Today, there is a small handful of Belgian abbeys where beer is still brewed, and it’s a hot commodity worldwide.
By the 16th century, beer was such a big part of Belgian aristocracy that rich brewers built the famous Maison de Brasseurs (Guild Hall of the Brewers) on the Grand-Place in Brussels as a tribute to their brew.
Believing that brewing is a true art, the Belgians try in vain to classify their beers by the style used to produce it. Being that a Belgian ale could be anything from a cidery-tart Rodenbach, to a leathery Trappist ale, or an ambrosial cherry beer, this is a difficult – if not impossible – feat. The Belgians have combined the wine tradition of France, with the beer tradition of Germany, and the ale tradition of Great Britain – combining them into dozens of unique and amazing beers. Part of their uniqueness comes from the variation of ingredients used – any one or a combination of: fruit, invert sugar, unmalted wheat, aged hops, or many kinds of yeast.
Many Belgian-produced beers are treated royally, being corked, wired shut and wrapped in tissue paper, handled as delicately as champagne! Specific glasses are used for specific beers. It’s rumored that in some smaller pubs with limited glassware, patrons must wait for their beer until that brew’s special glass becomes available when another patron finally gives up the vessel!
Happily, you’ll never have to wait for that special glass when you reach for one of the selections from your favorite Beer of the Month Club
. . . just pop the top and enjoy!
Since 1994, the Casco Bay Brewing Company has distinguished itself by brewing exceptional ales and lagers. This excellence has been recognized at both the World Beer Cup and the Great American Beer Festival, where their beers have won many Gold and Silver medals over the years. In 2008, Casco Bay Brewing was acquired by Shipyard Brewing Company.
Founded by Bob Wade and Mike Lacharite in 1994, today Casco Bay distributes beer throughout New England under its own brand as well as the Carrabassett brand. The brewery has a capacity of 11,000+ bbls a year with their brewing and bottling operations located in their facility near the Portland waterfront.
Your favorite monthly beer club
wants you to know that Casco uses only two-row malted barley and a variety of other specialty malts, while adjusting flavor, color and mouthfeel by utilizing grains from Germany, England, Belgium, Canada and the U.S. It uses German hops for its Pilsners, Pacific Northwest hops for the rest. Ale yeast is an American strain, while lager yeast is imported from Germany.
What’s brewing? Casco Bay Brown Ale
, with exquisite clarity; clean, clear and crisp; deep plum-and-cola color. Complex malt character with just the right amount of Pacific Northwest hops. It’s cool, creamy, sweet chocolate, caramel and refreshing!Riptide Red Ale
, their flagship brew, is an Irish-style Red Ale that won Gold at the 2000 World Beer Cup. A perfect balance of 5 different malts and 3 hop varieties. Surprisingly complex, this is a medium-bodied, full-flavored, easy-drinking brew.
Featured Beer from Casco Bay Brewery:
Brown Ale and Riptide Red Alewww.shipyard.com www.mainebrewersguild.org/casco.phpBROWN ALE:
Casco Bay Brewery’s Brown Ale: A great beer for all beer drinkers, especially ones looking for something unusual and complex in a top fermented beer. Serve this ale with rare beef, smoked cheese, burgers or smoked fish.RED ALE:
Casco Bay Brewery’s Riptide Red Ale: This is a crisply refreshing ale with a malty sweet finish. These beers of antiquity are known for their expressiveness and complex boldness. Red ales are heralded for their rich deep red-brown color. At its best when paired with beef stew, and brings out the sweetness of vegetable soup in beef broth!
Your favorite Great Clubs Beer
of the Month Club introduces SweetWater, a 49,000-barrel microbrewery specializing in aggressive West Coast style beers. It was a relatively new brewery when it was awarded the title “Small Brewery of the Year” at the Great American Beer Festival, and it was the first and only brewery east of the Mississippi to win “the big one” at this Super Bowl of Brewing. It was sweet success for Freddy Bensch and Kevin McNerney, the two college roommates with the shared pipe dream of brewing their own beer and making a living at it.
Spurred by the Summer Olympics in Atlanta in 1996, and the obvious need for an upturn in Atlanta’s brewing scene, assisted by family and friends they pursued their dream. After a long list of adventures and misadventures, they opened SweetWater on February 17, 1997. A worthwhile pursuit, they reached their goal: making enough money to feed the dog while having plenty of good beer to enjoy. Two milestones were the opening of SweetWater Draft House at the Hartsfield International Airport in August of 2007, and their move to their current 25,000 sq. ft. brewing facility adjacent to Ansley Park. With a brewing capacity of 100,000 barrels of beer annually, they will probably stay at their current location for a while. SweetWater IPA
is a mammoth India Pale Ale, loaded with intense hoppy character; unfiltered; unpasteurized. It’s what you’ve been training for! SweetWater 420 Extra Pale Ale
is refreshing, with an inviting hop character: extra crisp; extra clean; extra-ordinary! Their most popular brew, a multiple award winner with its own cult following!Featured Beer from SweetWater Brewery:SweetWater IPA and SweetWater 420 Extra Pale Alewww.sweetwaterbrew.comINDIA PALE ALE:
SweetWater’s IPA: A strong, bitter beer originally brewed in Britain for export to soldiers in India, made strong to survive the long boat trip. Lots of malt, and generous amounts of hops for strong hop flavor and aroma, enjoy this refreshing unfiltered brew with seafood, spicy foods and all things grilled.EXTRA PALE ALE:
SweetWater’s 420 Extra Pale Ale: You will find this EPA to be a hoppy, extra crisp version of the standard pale ale. Pop the top and serve this top fermented EPA with hearty cheese, bread and raw vegetable dishes that accentuate the flavor and personality of this brew.
Ever entertained the thought of opening up your own microbrewery to cut down on your monthly expenses? Read on. We believe there’s an easier way.THE DREAM:
Every year starry-eyed brewer-wanna-be’s attend the trade shows and conferences, rubbing elbows with maltsters, studying bottling systems, gazing at shiny new copper brew kettles, and dreaming. “What if . . .” Buoyed by the seminars given by brewing legends who have made millions, and inspired by the many bottles of beer offered for tasting, thousands go home glassy-eyed, future brewers.UGH, THE REALITY CHECK:
Not to pop your bubble, but opening a small craft brewery today costs in the neighborhood of a million bucks. (And we’re talking small potatoes, no brewpub!) So what are the essentials you’ll get for your initial million dollar investment?EQUIPMENT:
One 20-barrel brewing system with fermenters, hoses, bells and whistles. Being made of copper (not gold), it will cost, conservatively, $300,000. A minimal bottling line will set you back another scant $75,000. And then there are the insignificant tools of the trade, and the necessities of the craft – all costly essentials with varying price tags attached.FACILITY:
Improving a leased building will run upwards of $150,000, no matter how you slice it. But that’s still cheaper than building. Mandatory modifications are huge drains, a slanted floor for proper drainage, vents, electrical stuff, etc.ADVISORY STAFF:
Better hire an architect, and unless you know a lawyer with a degree in accounting, you’ll need the advice of a real lawyer to check out codes, licensing, zoning regulations, surety bonds, etc., and a real accountant, because spending all those zeroes gets confusing!MINOR DETAILS:
Since you’ve never done this before, you’ll need a professional brewing consultant. A head brew guru, three brew grunts and a driver should round out the initial crew – add another $100,000.MAJOR DETAILS:
There are kegs, bottles, a delivery van with insurance, utility hook-ups, office supplies, advertising and promotion, and kiss your private life good-bye.
Want to refocus your glazed eyes on an easier way? Depend on your favorite Great Clubs Beer
of the Month Club – our selections are great
Diamond Bear Brewery, Little Rock’s first production brewery in more than fifteen years, started brewing in the fall of 2000. (Wondering about the name? Arkansas is the only state in the United States that boasts its very own diamond mine! And the bear part? Early on, Arkansas, with its large popular of bears, was known as the Bear State.)
First distributed locally in the Downtown River Market District, they have steadily expanded their offerings and their domain. Their beer styles are produced in the old time-honored traditional methods of European brewers, using only two-row malted barley, hops, yeast and great Arkansas water. You have your favorite Beer of the Month
Club’s guarantee that they never use adjuncts or preservatives of any kind.
This is a family owned brewery, with Russ and Sue Melton at the helm, guided by their vision of bringing craft beer to Arkansas and outward. Their Master Brewer, Jesse Melton, has had his hands in several of their Gold Medal winning brews; and Bonz is their prized retail guru.
Diamond Bear Pale Ale is a perfectly balanced classic English Pale Ale, medium bodied, with both sweetness from the malt and a pleasant hoppy aroma. Awards? Oh yeah! Silver at the GABF in 2003, followed by Golds in 2004 and 2006 at the World Beer Cup, and another Gold at the 2007 GABF.
Paradise Porter is paradise in a glass! This medium-bodied porter has notes of roasted and chocolate malt, making it a perfect balance of sweet and bitter. Generous hops give it a unique dry finish.Featured Beer from Diamond Bear Brewery:
Pale Ale and Paradise Porterwww.diamondbear.comPALE ALE: Diamond Bear’s Pale Ale:
In spite of the name, these fruity, nutty, toasty flavored brews are golden to amber in color, and are sometimes called Amber Ales. Pleasantly dry with a little bitter aftertaste, serve with veggie salads and hearty burgers.PORTER: Diamond Bear’s Paradise Porter:
Porters, a member of the Ale family, were first brewed to fortify the hard-working laborers, including the porters on the docks. A meal in itself, you don’t need to eat when enjoying a Porter, but if you’re hungry, go for the beef (like Porterhouse steak), cold cuts or any type of fish dishes.
Established in 1998, Sebago Brewing Company offers a full line of year ‘round craft beers, five seasonal beers, and several highly-anticipated limited edition “Single Batch Series” beers offered throughout the year. All are brewed with all American malt, hops and crisp water from Maine’s Sebago Lake. This is a brewery that is proud to be known for its creative, high quality, unique beers that tempt and arouse the palates of New England’s beer lovers. Your favorite Beer of the Month
Club is proud to serve as your connection to Sebago, and offers you a way to fall under Sebago’s spell.
Sebago is lucky to have retained the original brewmaster and owners since the company’s inception. With a shared history and institutional knowledge, their instincts and experience guide them to continually improve and attain new heights of brewing excellence.
Slick Nick Winter Ale is their most popular seasonal ale. The caramel and black malts they used to brew Slick Nick gives it the deep amber color. This insidious brew is best enjoyed during the freezing Winter months, so prepare to warm up with one of Maine’s best Winter offerings, slightly hoppy and balanced with malt and caramel sweetness.
The popular cliffs on Sebago Lake, Frye’s Leap, is where locals and tourists alike pull up in their boats to watch daredevils scale and jump from the cliff. Take a leap, yourself, with Frye’s Leap IPA, an intense experience. It’s a hoppy medium-bodied ale full of strong character and strong hop flavor and aroma. Caramel malts lend its golden color and distinct fruit hoppiness.Featured Beer from Sebago Brewery:
Slick Nick Winter Ale and Frye’s Leap IPAwww.sebagobrewing.comWINTER ALE: Sebago’s Slick Nick Winter Ale:
A traditional cold-weather English old ale, it is usually a deep coppery brown color and delivers a dry toasty body and a blend of hops that rounds out a vibrant finish. Sebago’s version, with its medium carbonation, is great with rich sauces, BBQ, grilled meats, hearty sandwiches and holiday fare.INDIA PALE ALE – Sebago’s Frye’s Leap IPA:
A strong, bitter beer originally brewed in Britain for export to soldiers in India, made strong to survive the long boat trip. Lots of malt, and generous amounts of hops for strong hop flavor and aroma, enjoy this refreshing brew with seafood, spicy foods and all things grilled.
Like everything else, science has defined the bitterness of beer, just as it has defined other aspects of brew, such as color. Unscientifically, however, the beauty of beer is in the eye (or in this case, the tongue) of the beholder. No scientific data will change the bitter fact . . . a lot of hops in a light lager will have more bite to it than the same measure of hops in a sweet malty porter.
Brewing scientists have developed a unit of measure called the International Bitterness Unit (IBU) which measures the bitterness in beer. It is based on a mathematical formula of interest to homebrewers and brewmasters who use it to decide how much hops to add to a brew in order to attain the desired level of bitterness, while avoiding the dreaded Tongue Pucker syndrome. It is the alpha acid (bittering agent) in the hops that is the culprit.
For those of us who don’t home brew, but do enjoy beer, it’s simply a matter of taste. Mass-produced American Pilsners have about 5 to 15 IBUs. Bohemian lagers, as a rule, measure about 25 to 30 IBUs. Noticeably bitter beers weight in in the 30 to 50 range, while over-the-top strong beers will bite your tongue to the tune of 50 to 90 IBUs!
The brainchild of a not-too-swift advertising campaign person, “Bitter” is also a term used to describe England’s most popular beer style. While “Bitter” is not exactly an appealing name for a commercial product, keep in mind that hops are good bitters. Enjoy a little bitterness, compliments of your favorite Beer of the Month Club
Fire Island Brewery threw your favorite Beer of the Month Club a curve ball when they introduced themselves by saying they were from “the Other New York.” When pressed, they said they are proud to come from “the Other New York” where the people are laid-back and friendly; the surroundings are vibrant and colorful; and visitors there tap into the serenity the moment they step off the ferry onto Fire Island. This other New York is a state of mind that goes perfectly with great, flavorful, well-crafted beer. Fire Island Beer Company proudly makes the official craft beer of the Other New York.
It all started when two brothers and their cousin (who all love beer) ran The Shack in Atlantique Beach on Fire Island. It was a landmark in the Other New York, a laid-back place where anybody and everybody met to share a story and a few beers. Here they served their first home brew – whose taste was inspired by the easy-going vibe at The Shack and throughout the island.
The locals loved their flagship brew, Fire Island Lighthouse Ale. This American Amber has a clean, crisp taste with sweet flavors of caramel and toasted malt. Light and refreshing, it’s a copper-gold brew with a moderate head and vibrant but soft carbonation. Sweet notes of caramel and bready malts make this sturdy substantial ale easy to drink.
Smooth Fire Island Red Wagon IPA, pale bronze with burnt yellow along the edges, pours an off-white half-inch head. With big citrus and floral notes, it’s mild for an IPA. Caramel and brown sugar are there, balancing the hope aromas. Wonderfully spicy and peppery in aroma, it delivers tangy fruit and a powerful hop punch to the palate, finishing with a crisp taste. It’s named for the red wagons used by the islanders, as no cars are allowed on Fire Island!Featured Beer from Fire Island Brewery:Fire Island Lighthouse Ale and Red Wagon IPAwww.fireislandbeer.com
Born in Boone, NC in 2005, Boone Brewing Company takes pride in offering the High Country’s own Blowing Rock brand of beers to Mountaineers and to fans of the Blue Ridge Mountains. Premium American beer dedicated to suit the tastes of both casual beer drinkers and true beer connoisseurs, creators Todd Rice and Jeff Walker are confident (as is your favorite Beer of the Month Club
!) that you will soon be requesting Blowing Rock beer as your favorite. Discover the perfect balance between hops and malt in recipes that these two local business pros perfected. This brewery’s success is a collaborative effort aided by the best in ingredients, suppliers, salesman, merchandising and promotional personnel, as well as a leading North Carolina distributor.
These hometown brews boast a North Carolina presence. Quench your thirst with a Blowing Rock Brew! Enjoy, savor and experience it . . . go to the mountains with Blowing Rock!
Blowing Rock High Country Ale is an American-style ale fermented with a proprietary ale yeast strain that provides a distinct fruity-ester aroma and flavor. The deep golden liquid is characterized by a balanced hop bitterness and evident (but not overwhelming) hops aroma. The kettle hopping is derived from American Cascade and Centennial hops, with generous dry hopping during aging. Medium bodied and crisp, the grainy character from 2-Row and Munich-style malts is spot on.
A German Marzen-style brew, Blowing Rock Oktoberfest is a vibrant copper colored lager with big malt flavor and roasted caramel aroma. A healthy addition of Hallertau hops is present in reflection of this heady change of seasons.
Featured Beer from Boone Brewery:
Blowing Rock Oktoberfest Lager and Blowing Rock High Country Alewww.boonebrewing.comOKTOBERFEST LAGER – Boone Brewery’s Blowing Rock Oktoberfest Lager
– Before refrigeration, March was the last month that beer could be made, as the warm temperatures brought out the wild yeasts, which would spoil any beer made with them. By October, this bottom-fermented lager was ready to drink, celebrating the fall harvest. It’s clean, malty and has a caramel-like sweetness, and goes great with schnitzel, German cheeses, or hearty beef stew. (Also called Marzen or Marzenbier, meaning March beer.)ALE – Boone Brewery’s Blowing Rock High Country Ale and Fire Island’s Lighthouse Ale
– Ales are top-fermented brews, the oldest of all beers. They tend to be stronger than bottom-fermented beers, and come in a variety of hues. Here’s your chance to compare two really good American style ones! Blowing Rock’s touts a medium body with a great crispness, while Fire Island’s is softly carbonated and sturdy. Serve both with anything from hot off the grill dishes to strong-flavored pasta favorites. Let the competition begin!
Yes, there’s more to buying beer than grabbing any old bottle or six-pack off the shelf. Really smart buyers get theirs through their favorite Beer of the Month Club
at Clubs of America.
Liken it to buying a pair of shoes. You can pick up a pair of Wally-Walkers or latch on to two shoes tied together by that little string-thing at your local Kame-Apart store, but your feet are screaming, “Don’t do it!” Want a really good fit? Go to a store that specializes in what you’re shopping for.
Stores that specialize in beer know how to handle it properly, and there are people there who can answer any questions you may have. Yes, beer is sometimes cheaper at the grocery store, but they don’t concentrate their efforts on making sure their beer stock is rotated, kept fresh, and stored properly.
Heat, light and time are three arch enemies of beer. In general, fresh beer is better beer. After three months on the shelf, most of it is past its prime, although there are a few that actually improve with age. Which ones?
Usually the strong, dark specialty beers improve with age, but that would be a question for the learned folks working at your specialty beer store.
Some displays to avoid: Don’t reach for any beer that’s past the freshness date on the carton, or any from a display near bright windows or under strong fluorescent lights. (Ever opened a bottle of beer and thought there was a skunk in the vicinity? That’s the odor of beer that has been exposed to harsh light and has undergone a breakdown in character.) Don’t blow the dust off that beer bottle in your hand – blow off that selection! Dusty packaging tells you it’s been around a while.
And read those labels! You’ll be happier getting your servings of both corn and rice in your daily diet, but not in your beer. These two ingredients add up to a low quality brew.
Our humble recommendation? Rely on Clubs of America’s Great American Beer Club to provide you with the best brews available.
In 1986, Barbara Groom, a pharmacist, and Wendy Pound, a family counselor, wondered what it would take to start their own brewpub. After years of experimental home brewing, planning and studying (which included visiting scores of pubs in England and Wales), these two friends purchased the 100-year-old building called the Pythian Castle in Eureka and opened their café in July of 1990 after extensive remodeling.
The cool maritime climate of Humboldt Bay has proven very conducive to brewing quality ales. The year ‘round average temperature of 55 degrees is ideal for top-fermenting ale yeast. While embracing the rich tradition of English-style ales, Master Brewer Barbara Groom has added a distinctive West Coast flavor to her ales by brewing with Western Plains barley and wheat, and the exceptionally clean water of Humboldt County.
Your Beer Club
notes that Lost Coast is now the 33rd largest brewery in the U.S. Lost Coast outgrew its original digs, moved production to a larger site down the street, and is now poised to expand once again. The year 2009 was a record-breaker, with production peaking at 50,000+ barrels. Lost Coast’s Great White Wit Beer
is a light, unfiltered beer made with two row malted barley, unmalted wheat, crystal clear mountain water and ale yeast. Spiced with Coriander and a secret blend of Humboldt herbs for citrus flavor, the natural yeast naturally clouds the bottom of each bottle.
A full-flavored amber ale, richly colored Alley Cat Amber Ale
is made with roasted caramel malt for sweetness, and German and U.S. hops for contrasting / complementing spiciness.Featured Beer from Lost Coast Brewery:Great White Wit (Witbier) and Alley Cat Amber Alewww.lostcoast.comAMBER ALE – Lost Coast Brewery’s Alley Cat Amber Ale –
This honey-colored honey of a brew is richly flavored with great full body. It’s a top notch, top fermented ale with perfect balance between hop flavor and malt character. This Amber is excellent with foods like pizza or Mexican cuisine.WIT BEER – Lost Coast Brewery’s Great White Wit –
Top fermented, wits are made with significant amounts of wheat and are known to be refreshing brews. Most wits (pronounced “vits”) are flavored with Coriander; many are spiced for an extra kick. All bode well served with a slice of lemon clinging to the side of the glass, and a bowl of crispy chips!
This is New Mexico’s first and largest brewery, distributing 5 year ‘round brews, as well as an array of seasonal beers. Your favorite Clubs of America
Club is proud to pass on the information that Santa Fe Brewery uses only the finest hops available, direct from growers in Washington state. The exclusive use of specialty malts imported from the United Kingdom pushes this small but powerful brewery up yet another rung on the Quality Ladder. They know there’s no substitute for the best in ingredients or methods . . . and proudly proclaim they use no preservatives in their brewing process.
Their un-pasteurized ales are 100% naturally conditioned, with the beer going through a secondary fermentation in the bottle, creating carbonation and complexity not found in most American craft beers. The fine layer of yeast at the bottom of every bottle is your assurance of the quality and craftsmanship of these award-winners.
Environmentally friendly? Their delivery trucks run off vegetable oil; they collect their Co2 to grow algae for bio-fuel; and their packaging uses 100% recyclables!
Multiple-award winner (including Gold at the World Beer Cup), State Pen Porter
is extremely flavorful, with notes of nuts and chocolate. Named for the nearby New Mexico State Penitentiary, this beer is so good, it’s bad!
Not to be outdone, Santa Fe Nut Brown Ale
was named Southwest Regional Champion at the U.S. Beer Tasting Championship for its consistent smooth, mild, easy drinkability.Featured beer from Santa Fe Brewery: State Pen Porter and Nut Brown Alewww.santafebrewing.comPORTER – Santa Fe’s State Pen Porter
– A meal in itself! These top-fermented ales were first brewed to fortify the muscled laborers, including porters. Some porters taste like chocolate coffee – perfect with a fine cigar, a bonfire and comfortable companions.NUT BROWN ALE – Santa Fe’s Nut Brown Ale
– All ales are top-fermented and are expressive and complex in flavor, with a pleasing nuttiness not found in lagers. A well-rounded ale version that can be served with chocolate desserts, beef dishes and mildly spiced fare, Santa Fe’s Nut Brown Ale is a true British “session ale,” to be shared with friends.
Between 1870 and 1919 (long before the days of Great Clubs
!), America was giving the Germans a run for their money, matching their breweries in both quantity and quality. Shortly before the turn of the century, the number of breweries in such areas as Philadelphia, New York and Brooklyn was phenomenal. And it wasn’t just the East Coast that was bubbling over with brew. Chicago boasted forty-one breweries, and Milwaukee was an important brewing hub in the upper Midwest. Out of the Pacific West Coast, the best beer came from San Francisco.
There had been temperance movements since the 1700’s, mostly targeted at hard alcohol, but stirring the dust up for beer brewers and drinkers, too. But nobody saw the writing on the wall.
The Golden Age of Brewing came to a screeching halt on July 1, 1919, when the 18th Amendment to the U.S. Constitution went into effect. The law forbade the manufacture, sale, transport, import or export of any beverage with more than one-half of one percent alcohol.
The immediate effect was not only the creation of a thirsty, irritable nation, but jobs were lost as breweries and saloons shut their doors and delivery drivers lost their jobs. While some breweries managed to keep their doors open by selling soda water, ice cream, malt syrup and malt beverages, some honest, hard-working people turned to bootlegging. They paid dearly for the protection of the gangsters and corrupt police officials to allow them to supply the speakeasies with beer.
Prohibition was a BIG mistake . . . one that last thirteen l-o-n-g