Morgans Blue Mountain Lager reviewed by Parrothead

posted on March 17, 2009 in Beer Recipe Reviews

Made this up with a kilo of Extra-Light
DME and kit yeast, no additional hops,
to develop a base for future variations.
May not bother with changing anything
the next time. This is great stuff.
Primary fermentation for 3 weeks at
about 12C, in keg for about 2 weeks at
the same temp or a bit lower, 2 weeks in
refrig at 1.5C. Already very, very
drinkable, I imagine it’ll just get
better. The only problem is that it’s
so hard to get here in the US – I had to
order in on-line from Canada and the
shipping makes it expensive. If anyone
iin the US can give me a source here,
please do!! Use the e-mail listed -
thanks. – Rating:4/5

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Vegas Bartender Wins Top U.S. Honors

posted on March 15, 2009 in Beer Commentary

It’s a competition that starts with a “Purification,” includes a “Sacrifice,” “Beheading” and “Judgment; and for Las Vegas bartender Greg Black, it ended with a “Championship.” A bartender since 1997, Black, best mastered the nine-step Belgian beer pouring ritual Tuesday night to win the Stella Artois Draught Master Competition held at Lavo Nightclub.

Black will now represent the U.S. against more than 30 other countries at the World Draught Master Competition in Leuven, Belgium this October.

“Cracking open a can or popping the cap off a bottle is easy, but preparing a beer following the strict standards of the Belgian Pouring Ritual takes a lot more care and attention to detail,” said Black. “At the Draught Master Competition you know every step of the pouring ritual will be highly scrutinized. To be named champion and able to represent the U.S. in Belgium is incredible.”

The Draught Master Competition recognizes the best bartenders for their ability to adhere to the Belgian Pouring Ritual – a nine-step process that includes “purifying” the glassware; “sacrificing” the first beer poured and “beheading” the beer for the perfect head of foam. The timed competition took place in front of a panel of four judges as well as a large audience of consumers and industry experts.

Greg Black

Judges graded the competitors on their ability to pour a perfect glass of Stella Artois and Hoegaarden from draught. Competitors also were judged on how well they opened, poured and served bottles of Stella Artois, Hoegaarden and Leffe Blonde. Judges were looking for the perfect pour as well as a showcase of skills, style and personality.

“The Belgians have mastered the art of the perfect pour, which not only ensures the utmost enjoyment of the beer, but also showcases the pouring process itself,” said competition judge Cian Hickey, vice president of draught, Anheuser-Busch InBev. “The pouring skills on display in Las Vegas Tuesday were near perfection and would make any Belgian beer drinker proud. The strong competition also will prepare the U.S. champion to take on the best from around the globe at the World Draught Master finals.”

In 2008, U.S. champion Anthony Alba finished fourth in the World Draught Master finals. It was the highest finish for an American since 2005 when Jessica Waltz took first.



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A Pint At the End of the Terminal

posted on in Beer Commentary

If you love beer and do any amount of traveling by plane, you’ll be happy to know that Cheapflights.com has just published a guide to beer at airports available for free as a pdf.

Airport Guide

The guide includes a look at sixteen U.S. airports, including most of the major one. The guide tells you what type of beer you can find along with the exact terminal and/or concourse where it’s located.



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Morgans Blue Mountain Lager reviewed by Haddo

posted on March 14, 2009 in Beer Recipe Reviews

Brewed this kit a few times and it
never dissappoints. Made up to 22l
Aussie lager kit #40, 600gms
dextrose,Brewed 22 degrees for 10
days.Great after 10 weeks. One of my
favourites. – Rating:5/5

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Sierra Nevada To Release Kellerweis

posted on March 12, 2009 in Beer Commentary

Sierra Nevada Brewing Co. is set to release Kellerweis Hefeweizen, their newest year-round beer. This is their second year-round release this year, and a great addition to their lineup of world-class beers.

The name Sierra Nevada is synonymous with hops, and lots of them. Kellerweis is an exception to that rule, but fortunately, no less exceptional. Several years ago, the brewers began working with a unique Bavarian hefeweizen yeast strain unknown in this country. This amazingly flavorful yeast was so exciting that they began working on a recipe for a traditional German hefeweizen with the Sierra Nevada twist. Traditional hefeweizen is a style that seems deceptively simple, but in reality is devilishly complex. For years the brewers weren’t satisfied with the beer; something was missing. In a flash of inspiration, an epic trip was arranged. The brewers took a whirlwind tour through the legendary Bavarian wheat breweries to see what they were doing. It was there they realized the advantages of making wheat beer using the traditional system of open fermentation.

Sierra Nevada Kellerweis

Sierra Nevada had been making a portion of their beer using the difficult and labor-intensive technique of open fermentation for years. Most modern brewery fermentation takes place in closed, stainless-steel tanks; this method is efficient, quick and clean. In closed tanks, however, the yeast doesn’t have the opportunity to coax as much complexity from the fermenting beer. Using shallow open fermentation, the yeast has space to build layers of flavors and aroma that would otherwise be impossible.

After seeing the technique in use in Germany, the inspiration to make Kellerweis in the open system took hold. The name is an homage to the German Keller, meaning cellar—the name breweries give to their fermentation systems, and weis, or weiss—the German name for “white” or wheat beer, hazy with suspended yeast.

Kellerweis is a light and refreshing beer with deep complexity of flavor. The yeast provides hints of fruit flavors and spices, including ripe banana and clove. This hazy-golden beer glows with suspended yeast creating a velvety texture; perfect for a sunny California day. Sierra Nevada’s Kellerweis Hefeweizen will be available in 6-packs starting in early summer 2009.



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Coopers Irish Stout reviewed by martin

posted on March 11, 2009 in Beer Recipe Reviews

hey guys
can someone post/send me the original
receipe for this beer? from the can.
thanks
– Rating:4/5

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Tooheys Dark Ale reviewed by Cesare

posted on March 10, 2009 in Beer Recipe Reviews

First brewed in Sept 08, straight from
the can with 1kg dextrose and supplied
yeast. Kept temp up as advised with an
internal heater set close to 28c. Was
surprised it was all fermented within 7
days with not much fuss. Bottled it in
plastic and waited 2 months. First
tasted it in Nov 08 and it was very much
like a light Old sweetish style. began
chaging after new years, lost sweetness
and becasme more like a stout, boys
liked it better.
– Rating:4/5

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Beer: An American Revolution

posted on March 9, 2009 in Beer Commentary

In 1920, the National Prohibition Act destroyed the beer industry in the United States, putting some 1,500 breweries out of business. When the “noble experiment” was repealed in 1933, beer lovers rejoiced, and the beer industry staggered back to its feet. The industry had lost much of its diversity, however, and the emergence of national brands in the 1950s and 1960s led to industry consolidation and fewer choices for American beer drinkers. By 1980, there were less than 50 breweries in the U.S.

By the 1980s, American beer had an international reputation as weak and watery as a case of Hamm’s. Most breweries only produced American-style lagers, a light and inexpensive style of beer typically made with rice or corn adjuncts in addition to barley, hops, yeast and water. In 1982, Monty Python’s Eric Idle famously quipped, “We find your American beer is a little like making love in a canoe. It’s fucking close to water.”

What American beer lovers didn’t know at the time was that a revolution was imminent. In 1979, a clerical error in the 21st Amendment was corrected, and for the first time in nearly 50 years it became legal to brew small batches of beer at home. Home brewers who had little interest in cutting costs or making beer with mass appeal began brewing big, flavorful beers in a wide range of styles. Many of these home brewers decided to turn their passion into small businesses, and microbreweries began popping up all over the country.

Today, although mainstream beers still dominate the market, more than 14,00 breweries in the U.S. produce more styles of beer than anywhere else in the world, and American beers routinely dominates international beer competitions.

So the next time you’re at your favorite brewpub, hold your glass up high and celebrate the American beer revolution.

Now playing, on Reason TV:

“Beer: An American Revolution” was written and produced by Paul Feine. Alex Manning was the director of photography and Nick Gillespie is the narrator. Approximately seven minutes.



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Killing the Golden Goose: Oregon’s Proposed 1900% Beer Tax Increase Would Decimate Industry

posted on March 8, 2009 in Beer Commentary

Killing the Golden Goose — The 1900% Beer Tax Hike would be a knife in the heart of Oregon’s Craft Beer Industry.

I recently made a trip up to Portland to attend the “No New Oregon Beer Tax Rally” at the Green Dragon. What I found out about the tax hike proposed by Oregon House Bill 2461 shocked me and left me worried for the future of Oregon’s world famous craft brewing industry. HB 2461 was sponsored by five Oregon Legislatures (Representative CANNON, Senators DINGFELDER and MORRISETTE; Representative DEMBROW, and Senator ROSENBAUM) who will be referred to from here on as the “Fab-5” for purposes of brevity.

Rally Poster

I wonder if the Fab-5 ever heard the old adage “Every solution presents a whole new set of problems”? I’m don’t believe the Fab-5 really bothered to look at the problems their “solution” for funding additional state mental health, drug, and alcohol treatment programs would create when they sponsored HB 2461 which proposes a 1900% increase in the barrel tax on beer in Oregon. That’s not a typo! They would like to raise the tax on a barrel of beer from $2.60 per barrel to $52.21 which is a 1900% increase.

They downplay the bill as a reasonable and minor tax increase needed because Oregon’s beer tax, ranked 47th in the nation, is too low. Huh? Let me get this straight. Your main argument for raising the tax I pay on a pint of beer 1900% is “Well the tax hasn’t been raised in a long time.” Not because it is right or fair, or because there is a demonstrable cause and effect between beer and these programs they seek to fund with this tax, but simply because the tax hasn’t been raised since 1977.

Sorry that’s not a good enough reason to damage the states beer industry and the Oregon microbrewers that have grown into a vibrant Oregon success story that creates roughly 15,000 direct and indirect beer industry related jobs in this state. Not only does Oregon’s craft beer fill our pint glasses with world-class artisanal brew, it has created a “beer tourism” draw that many peripheral Oregon businesses’ benefit from.

You’re probably wondering “Since this tax is levied on all beer consumed in Oregon, why does it impact our craft brewing industry more than other states selling their beer here?” Though this tax is on all beer consumed in the state, Oregon Craft Breweries biggest market is Oregon. In 2008, 36% of the beer made by Oregon Craft Breweries was sold in Oregon. Out of all the beer consumed in the state, 11.4% was Oregon Craft Beer. This means our craft brewing industry, as a group, will be impacted most by the proposed 1900% tax increase.

If the Fab-5 insists on looking back to 1977, let’s take a look at how many barrels of beer were being consumed in Oregon then. Numbers are hard to come by but I did discover a study on Oregon’s bottle bill that puts the consumption in 1973 at roughly 1.5 million barrels (By the way, Blitz-Weinhard was the only brewery in Oregon back then). Using that as a starting point, the taxes generated by those sales were approximately $3.9 million. Last year Oregonians consumed 2.72 million barrels of beer, resulting in over $7 million in revenue from the current tax. Whereas the Fab-5 keeps waving the “no increase since 1977” flag, they seem to have completely missed the fact that tax revenues from beer have increased about 56% in that same time-span.

Of course that doesn’t add in the revenues they reap from having close to 90 breweries here in the state, providing jobs and paying business, property, and income taxes. They wouldn’t want to muddy the water with a bunch of facts that don’t support their position.

The other major point pushed by HB 2461 is these additional taxes are needed to pay for additional state mental health, drug, and alcohol treatment programs. Out of $155.8 million in net revenue from alcohol excise taxes in 2008 only $7.9 million was targeted to those programs. I do not dispute the fact that these programs are important, I do however wonder why these important programs are being so woefully underfunded and why Oregon’s beer drinkers are expected to shoulder the entire burden. Oh, and one other thing…Um…this may seem like a silly question, but that $155.8 million is NET revenue not gross revenue, could you tell me exactly where the other $147.9 million dollars you collected went?

Passage of HB 2461 would add another $135 million in Oregon alcohol excise tax revenue to the state coffers, effectively doubling Oregon alcohol tax revenues on the back of beer alone whose contribution would be $142 million at current consumption levels. Of course that won’t be the cost to the Oregon consumer, oh no. The Fab-5 keeps saying the new tax will only add an additional 15 cents per 12 oz. onto the cost of beer. It’s a good thing they’re in government because they’d never survive in business. Anyone who has been in business is familiar with the concept of acceptable profit margins a business needs to maintain to stay in business. If they aren’t they probably are no longer in business. (They’re most likely now working in government) Maintaining profitability margins through the system for all the players involved from brewery to glass puts the actual impact of that 15 cent increase at the wholesale level at a $1.50 per pint when it finally reaches the consumer. The overall impact on Oregon beer drinkers will be about $315 million at current consumption levels.

2010 Prices

This will be a boon for our border states who will see a dramatic increase in sales to Oregonians who will jump state lines to purchase their beer in bulk, or patronize pubs where they can purchase beer at a much lower price (even Oregon beer).
Those who follow the beer industry are aware the last two years have been extremely difficult due to shortages and huge price increases in the costs of raw materials. Those price increases have already negatively impacted the profit margin on each barrel of beer nationwide and resulted in increases in beer prices. What a great time to slap a hefty increase on the industry.

Was the Fab-5 paying attention during the recent gas price crisis? It’s simple economics. This is how it worked, the more the consumer was charged for gas, the less they purchased. The less they purchased, the less tax per gallon was collected for the Oregon coffers. What did this lead to? A state government proposal to raise the gas tax. If the HB 2461 tax increase impacts the industry in the same way, and many believe it will, then it will result in reduced beer, and more importantly to our states craft beer industry, drastically reduced craft beer consumption. What will the state do when this tax doesn’t achieve its goals because of reduced consumption? Hmmmm, history indicates they’ll probably vote to raise it again to make up the deficit. This will create a hostile tax environment for craft breweries and spell the beginning of the end for growth of the craft brewing industry in Oregon.

A timely article in the March 4th Guardian discusses the woeful impact of 2008’s 18% beer tax increase in the UK. To date “A record 2,000 British pubs have closed with the loss of 20,000 jobs since the chancellor, Alistair Darling, increased beer tax in the 2008 budget.” “A separate forecast by Oxford Economics that 75,000 more jobs in the drinks industry are at risk.”

The proposed 1900% increase HB 2461 mandates would make Oregon’s Beer Tax the highest in the good old USA. 37% higher than the current number one state, Alaska. (Yea for us, we’ll be #1!) Are Oregonians so prosperous the state government leeches need to bleed us of our excess income? Well let’s evaluate how Oregon ranks compared the other states.

The first category is, of course, number of craft breweries. We are rightly proud of the number and quality of craft breweries in our state but we are not number one. We are in the top 5, and 6 of the country’s top 50 craft breweries are here in Oregon, but this year Colorado opened its 101st brewery, taking the number one spot. Oregon has roughly 88 craft breweries. Except for a select few, most of the craft brewery owners I know aren’t making much more than a living wage from their business. A common adage in the craft beer industry is “If you’re getting into brewing beer to get rich you picked the wrong business.”

So what other categories does Oregon rank so high? There must be something that flips a switch in a lawmaker’s head to go down this road to ruin. Let’s see, could it be our personal tax burden is too low? No, looks like we’re 5th highest in the nation so that’s not it. What about our economy, are we on fire and need some additional taxes to slow it down and get our expansion under control? No, that’s not it either, the Oregon economy is ranked 35th. In case your calculator isn’t working, that means 34 states are in better economic shape than good old Oregon.

We do have the auspicious honor of being the nations 5th highest in unemployment, a number that I’m sure will climb towards that coveted #1 spot as our pubs close and our microbreweries move to other states with the passage of this poorly thought out legislative solution. If you agree this is a bad idea send Oregon Legislators a message through the Oregon Brewer’s Guild at http://oregonbeer.org/no-new-oregon-beer-tax.



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Karl Strauss Introduces Tower 10 IPA

posted on in Beer Commentary

Hop Heads rejoice! There’s a new IPA in town. Karl Strauss Brewing is excited to introduce Tower 10 IPA—a bold, flavorful American-style IPA and the latest addition to their core lineup. San Diego is well known for their IPA’s, and as a San Diego native, Karl Strauss wanted to release their version of what a great American IPA should be.

Tower 10 IPA is brewed with a blend of caramel and pale two row malts and large amounts of classic Pacific Northwest Cascade, Chinook, and Centennial hops. After fermentation, over a pound of Cascade and Centennial hops are used to dry hop the beer for extra citrus aroma and flavor. Tower 10 IPA comes in at 6.5% ABV and 60 IBUs. “We’ve got a few hopheads around here and we wanted to brew an IPA that we were proud of. Tower 10 IPA is bigger and bolder than our previous IPA, and if you like hops, you’re going to love this,” said Brewmaster Paul Segura. The company announced that it will be replacing their Stargazer IPA, an English-style IPA, with Tower 10 IPA.

Karl Stauss Tower 10

Karl Strauss decided to name their new IPA after lifeguard Tower 10 in Mission Beach where founders Chris Cramer and Matt Rattner began drafting their plans for the brewery back in 1989. 20 years later, Tower 10 is still standing and the company thought it was a fitting name for a bold new release making its debut 20 years after the original idea for the company.

Tower 10 IPA is available on draft at all 6 Karl Strauss Brewery Restaurants as well as bars and restaurants throughout Southern California. Beginning in the first quarter of 2009, Tower 10 IPA will be available in six packs at supermarkets, liquor stores, and other retail accounts throughout Southern California.



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