How much beer does it take to make a pint?

Some breweries produce up tp 2 million barrels every year. Other breweries produce less than 15,000 barrels a year. How are these breweries defined?



The beer industry labels brewing premises by the volume of beer they produce and whether or not they are independently owned and operated or by how much of the beer is sold on premise or off premise.
So what does this mean to us? Should it be important? Why is it important for us to understand the difference.

The primary difference between breweries are defined by tax laws and the Brewers Association. The department of the Treasury for Alcohol says small brewers producing no more than 2,000,000 barrels of beer qualifies for the reduced rate for taxation. This recently came close to being challenged when trying to establish excise taxes for breweries.

An example of how small a “small” brewery can be we can take a look at Sierra Nevada Brewing Company. It is the second largest “small” brewing company in the United States. The largest being Samuel Adams. Sierra Nevada only produces approximately 723,880 barrels of beer on an annual basis. For a little more perspective of small production breweries, Anheuser Busch reached it’s first million barrels in 1901.
Taking production down a notch are the microbreweries. Breweries producing less than 15,000 barrels of beer each year are considered to be micro breweries. A barrel is the equivalent of 36 gallons. This is still quite a bit of beer and is probably along the capacity that most of us associate breweries with. 15,000 barrels of beer is still a significant volume.

So what is a brewery called when it falls between these parameters? These breweries are labeled as “regional” breweries. Most breweries falling within this label can be expected to a considerable amount of distribution throughout the region or even nationwide.

But what about the brewery that makes most of it’s own beer for sale on premise?  Here is where the definitions of breweries and brewpubs begin to form a separation.

The difference between a microbrewery and a brewpub is not so much about volume but rather distribution and perhaps an indicator of the brewery’s intent. A microbrewery sells over 75% of it’s beer off premise. A brewpub has an eating establishment as part of it’s venue and sells more than 25% of it’s beer on site.

Most brewpubs sell their own beer and typically do not offer the other larger production beers such as AB, Coors, or Miller. Beers from a brewpub may not even be distributed. Russian River Brewing Company did not distribute their beers until recently. Many other smaller breweries do not distribute their beer. This is a case where beer is truly an sample of it’s community. Perhaps one of the smallest of such places is located in Roseville. Basic Urban Bar and Kitchen has one of the smallest brewing systems out there.

Other labels that are still significant to the brewery and brewer but may not be promoted are independent breweries. These breweries are controlled by less than 25% by an industry member or another member not of the industry itself. An example of that happened recently when Mendocino Brewing Co. was bought by an outside interest.

The label “craft’ or “traditional” implies that at least 50% of it’s beer is brewed by using malted grain as opposed to extract malt. There is a new trend with several brewpubs. It is in an effort to acquire a cheaper liquor license in primarily the more northern counties of California due to the limits set for liquor licenses. These types of establishments brew with a Clean in Place brewery systems and in most cases are a thorn in the true beer crafter’s side.  Very few of these even feature feature their beer.

The newest type of brewery springing up on the market is the nano brewery. These breweries are small batch breweries. In some cases they are brewed off homebrew systems. These systems like commercial systems are defined by the amount of volume they are able to produce and the number of fermenters available to them. Some of these systems can range up to 15 barrels.  Some of these systems are in industrial areas and are open to the public.  Others are soley available on a distributing basis. Such as the smallest one in Placerville.

So whether you are at a "small" brewery, a regional brewery, a microbrewery, a brewpub, or a Nano brewery, it’s is always interesting to know how much beer had to be made to pour you that pint you have in your hand.

Turn Your Thanksgiving Day Into Something Special

In the wine world there is a unanimous consensus that “white” goes with poultry.


In the beer world it’s not so cut and dry.
I will concede that flavor is in the taste bud of the beholder however, a little direction may go a long way when it comes to selecting a beer or even several for the holiday.
For starters, any of the sour ales would be an eclectic twist for a beverage choice. Don’t let the name fool you. These ales are mouth watering. They can be likened to a liquid version of a green olive. It’s intended to whet the appetite but one wouldn’t want to make a dinner of it.
Sour ales such as Flanders Red or Brown or a gueze are not easy to find. Some BevMo’s may carry them. World Market or Whole Foods is also a good place to look. Don’t add to your holiday rush. These are places that we commonly go to for uncommon items. When you find yourself there just remember the beer style and if you find one then you know you have something extra special to share with family and friends during the holiday season.
Sour Ales are have very low or even absent hop aroma and flavor. They are also quite reasonable in the alcohol content being between 6 and 8 percent ABV% for most. The cultures added during the fermentation ( to mimic original fermenting styles) are what add to the sour characteristic of the beer profile. It is for this reason you may want to offer only small amounts since these can be an acquired taste.
These beers have a great punch of flavor with tons of complexity. Loads of fruit and malt characteristic are well balanced with the hops and sour character. The Flanders are made with high quality pilsner malt and crystal malts which contribute to the color and rich flavor of the beer style.
The Lambics/ Gueze are made primarily with wheat to give it the characteristic color and mouth feel the fruit flavor in these beers comes from the fruit added to the beer after its first or primary fermentation. The fruit is allowed to macerate in the beer, taking on the flavors .
It will take awhile for the beers to unfold on the palate. They have a light to medium mouth feel so they are not too heavy and have a good amount of carbonation. These beers are rich in European history so you may want to encourage on your guests to partake in a little bit of European culture. Be sure to give them a heads up about these beers. They do require an open mind.
These ales should be served at app. 65 degrees . Serving these beers at refrigeration temperature will close the taste buds more than effect the actual character of the beer. These beers are very complex in aroma so they would do well in large rimmed glasses just be sure to only offer a short pour. Encourage the head of the beer by pouring down the middle of the glass as you finish the pour.
You should now have the perfect glass of sour ale at the best temperature and a topped of with a fine head.
These beers are too be savored. Just drink a little at a time. They will actually tell you when you are ready for another sip. They can be addicting the same way olives can be addicting. Enjoy!

What's all the fuss about awards anyways? Well let me tell you what I learned

Asians are won over with California beers.

Recently, I received an excited face book announcement from Denise Jones of Moylan’s Brewing Co. that they had taken 2 of the 4 medals awarded to California Breweries in the European Star Competition. I saw her several weeks later the other day at the California Small Brewers Conference for Northern California.




I congratulated her on the award and I learned a few things. First let me say that when I saw the award, I thought to myself, that’s a long way to send beer out for competition. I know that Moylan’s is not hurting for recognition so why compete in an international format? My other thought was, what they had hoped to accomplish by winning an award in a European country?



She mentioned a program that has been out for several years now. It was established by the Brewers Association (BA) in 2004. It was a result of a grant received from the Department of Agriculture’s , Market Access Program. With these funds BA has formed the Export Development Program(EDP). The objectives of the program are to:

• Educate international trade and media groups about the quality and diversity of products offered by the US craft beer industry and culture.

• Provide and promote brewers opportunities to place their product in key international target markets.

• To complement industry efforts to increase international distribution.

Participation in craft shows and competition has led to countless awards. This leads to bolstering domestic and international media exposure for U.S breweries, improving public relations and distribution agreements throughout Asia and Europe. All of this has resulted in a 196% U.S craft beer exports.



Sending beer out to Asian and European countries requires substantial administrative and financial support.

Participation requires that the brewery subscribe to the program. In order for a brewer to subscribe the brewers pay a fee based on the size of their operation. The fee is to offset related costs to provide administrative support, shipping, and representation of the shipped product. Currently there are 40 subscribers in the U.S.



After learning about this it helped me to appreciate that our U.S government considers beer to be an agricultural product. Winning medals overseas is more about raising awareness of the craft of beer making in the U.S. and that promoting this awareness stimulates our economy and trade relations.



While I wasn’t able to acquire a list of the 40 breweries subscribing to the Export Development Program I was able to view a recent competition in Asia. Some of the participating California breweries included: Uncommon Brewers, Stone Brewing Company, Sierra Nevada Brewing Co., Lagunitas, Green Flash, and The Bruery.

California is home to the most breweries in the U.S. according to California Small Brewers Association.Our brewers are not only very good at their craft when it comes to setting standards, pushing envelopes, and creating trends. They also have a strong desire to make sure that not only are they outstanding beers by California and U.S. standards but they are also to be recognized by their peers in other countries as well.

Entering competition is not longer a prestigious award on a local level. It is much more depending on where you submit you product. It is about creating awareness, education, developing interests and forming alliances. The next time you see a beer win a competition I hope that you appreciate as I have come to appreciate through the writing of this article, the comprehensive value that is acquired by the brewer, the brewery through their beer

30th Anniversary Party Sierra Nevada Brewing Co.

November 15, 1980, Sierra Nevada produced it's first batch of beer. 

Over the years, Sierra Nevada Brewing Company has been a pioneer in the craft of Micro brewed beers.  Ken Grossman has been a trailblazer and a business model for brewers all over the nation.

The party kicked off at 4pm.  Tickets were $15 and that got you an Anniversary glass which was the perfect size for sampling the 35 some odd beers that were made available for the evening.  Many of the beers I never heard of.  All of the beers I did not try.  I was the designated driver for 13 others from the Sacramento area.
 The venue was huge.  Much like Fort Mason in San Francisco.  There were the musical stylings of great funky jazz, and blues by the  Joe Cavern Trio, Roy Rogers, and Houston Jones.
  Freshly made pretzels straight from the breweries restaurant came out hot and salty.  The place was well prepared for the huge crowd it drew.  Dinner was served buffet style and included fresh mixed salad, sauteed vegetables, sweet pepper polenta and tri-tip.
There was a point in the evening that there were so many people there that getting around required an introduction.  The evening was pleasant and the party lasted till the dying end. 

Women on the Beer Band Wagon

Polls have been pointing in the direction of increased interest in beer over wine.  Even more interesting is that these polls are targeting women to find out what our preferences are.  Do we need a Gallup Poll to tell us something that we women already knew? 

No, but,  maybe the polls are a wake up call to the industry.  Women have always enjoyed beer.  There are definitely some aspects of beer that make it more challenging for us to warm up to. 

Stroll down the aisle of your favorite bottle shop or liquor store and what do you find?  I will tell you what I find.  Rows and rows of stupid looking labels on six packs.  This does not make me want to take any of the bottles home, to a party or any place else.  Many of the labels derogatory and on the verge of insulting intelligence. 

As a intelligent and educated women,  I want to pick a bottle that speaks to me with intelligence and sophistication.  If beer consumption is still being dominated by men it is only because they don't mind being seen at the check out stand with a six pack of crazy, unattractive, labeling.

 I spoke with owner of NapaSmith Brewing Co. and shared with him this small detail.  Looks may not cover up a poor beer, but if you have a really good beer, give it a really good label. 

Beer Back to Double-Digit Lead Over Wine as Favored Drink

Beer Back to Double-Digit Lead Over Wine as Favored Drink

Asian thirst for beer set for further growth

The Asian beer market is set to account for 38% of total global beer consumption by 2015, according to latest figures from industry analyst


Fermented beverages are no stranger to asian countries. 

River City Brewing Co



Hand pulled beer

 River City Brewing Company
At the heart of Sacramento
Located at
545 Downtown Plaza Suite 1115
Sacramento, CA 95814

River City Brewer: Brian Cofresi

2010 Winners of the Great American Brew Fest

Great American Beer Festival Competition Winners Announced
Competition continues to grow; 2010 entries up nine percent.
Boulder, CO • September 18, 2010—The 2010 Great American Beer Festival (GABF) competition drew an impressive field of competitors, with 2010 topping last year's entries by nine percent. GABF remains the largest commercial beer competition in the world, with 3,523 beers vying for medals (compared to 3,308 entries in 2009).

View the 2010 winners list or download a PDF list of the winners.

This year's GABF competition attracted 151 beer judges from 10 countries. Award-winning brewers received prestigious gold, silver and bronze medals in 79 beer categories covering 133 beer styles, establishing the best examples of each style in the U.S.

Among the highlights:

•The most competitive category was again American-Style India Pale Ale with 142 entries and a broader geographic distribution of winners than in the past.

•TAPS Fish House & Brewery was the first-ever winner of the new Brewpub Group of the Year category, with Brewmaster Victor Novak taking home the honors.

•The competition saw increased geographic diversity among medal winners, with an emerging trend of winners from the Midwest and the Southeast alongside the traditionally successful states like California and Colorado. "Other states appear to be emerging as the craft beer producer and consumer markets mature in their regions," said GABF competition manager Chris Swersey.
 
 
 

Special congratulations to the Northern California Brewers who participated and won at the Great American Brew Fest.

Small Brewing Company and Small Brewing Company Brewer of the Year

Sponsored by Microstar Keg Management

Mad River Brewing Company, Blue Lake, CA

Mad River Brewing Company



Gold Winners:

Sierra 30 Jack and Ken’s Ale, Sierra Nevada Brewing Co., Chico

Ryevalry, Bear Republic Factory Five, Cloverdale

John Barleycorn Barleywine ‘06, Mad River Brewing Co., Blue Lake



Silver Winners

Estate Homegrown Ale, Sierra Nevada Brewing Co., Chico

HE’BREW RIPA on RYE, Shmaltz Brewing Co., San Francisco

Collaborative Evil - Triple Rock, Triple Rock Brewery and Alehouse, Berkeley

Steelhead Extra Pale Ale, Mad River Brewing Co., Blue Lake

Hop Crisis!, 21st Amendment Brewery, San Francisco

Temptation, Russian River Brewing Co., Santa Rosa

Oh! Fest!, Schooner’s Grille & Brewery, Antioch



Bronze Winners:

Super Chili Pepper Madness, Mad River Brewing Co., Blue Lake

Roggenbier, Bear Republic Brewing Co., Healdsburg

Puddle Jumper Pale Ale, Third Street Aleworks, Santa Rosa

7 - Fity, Triple Rock Brewery and Alehouse, Berkeley

Red Rock, Triple Rock Brewery and Alehouse, Berkeley

Gold Country Pilsner, Auburn Alehouse, Auburn

50 Back

Most beer lovers know that they can count on breweries to support their community by promoting events.  Two women are doing the same thing by brewing beer. 

50 Back Beer was collaborated by two women with a strong sense of giving back to the men and women who defend our country. Kimberly Rogers and Paige B. Haley are proud women who found a way to support what they believed in by producing America's favorite beverage. Literally 50% of all profit from the sale of their beer go to charities. The charities are primarily to support veteran's. If there is a charity that you think supports their purpose you can suggest it on their website.
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Celebrator Publisher and editor let's us know how he's doing.

Changes

I am making some changes to the site.  Typical sites are rolling posts with labels.  I am moving away from that layout.  What you will find now are pages with specific headings dealing with main subjects.  I hope this makes the site more user friendly and less congested.

Sincerely,
The Beer Maven

A Conversation with Craft Beer Pioneer

This link will take you to an interview with Fritz Maytag.  The video clip can be viewed on the left.

No shortage of flavor here!

http://www.imbibemagazine.com/Best-Low-Alcohol-BeersBest Low Alcohol Beers - Imbibe Magazine

Looking for good beer that's easy on the alcohol can be challenging to find if you don't know where to look. 
Here is a great list of flavor packed beers which range from the smooth, dry roastiness of the classic stout at 3.7 ABV to the typical 4.9 of beers that can be found at your nearest supermarket, beverage outlet or while vacationing in Europe.

While some of the biggest objections by women in regards to beer drinking is the "heavyness" or "full" feeling some experiance, these are great beers to enjoy by themselves or with meals.  The lighter alcohol content can be a useful reference for women who are looking for a beer with lower calories.  In both cases it's a win-win combination.

World's Oldest Beer?

How does a 200 year old bottle of beer grab you? 
Aged in 32 degrees Farenheit and no light this beer sounds like it has been very well handled.

Actually, it hasn't been handled at all.  It has been lying quietly at the bottom of the Baltic Sea.  More accurately,  in a shipwreck found near Foglo in the archipelago south of the Island of Aland.    Divers date the wreck between 1800 and 1830.  The ship was most likely on its way from Denmark to Russia.
Denmark has always been a highly competitive producer of beer.  It often rivaled in production with Germany in the early 1500's.  Going back further, the first mention of hops in Sweden 1249 in a Cistercian monastary in Finland.

Sveds were hopping their beer long before the English were.  Richard W. Unger in his book Beer in the Middle Ages and the Renaissance mentions that the difference between beer and ale had more to do with the addition of hops versus gruit.  For decades hops were not even permitted to be used in the production of beer until it became popular due to its preservative qualities and its ability to provide balance. 

Historical records strongly connect the region with beer brewing.  It should be no suprise that any ship did not carry any beer whatso ever, s it was almost mandatory as a beverage for the sailors. 

Currently the beer is being evaluated for aroma, appearance,flavor and mouthfeel.  Overall impression of the 200 year old beer will be posted by the judging panel.  No date is set as to when the results will be available.


http://www.cnn.com/2010/WORLD/europe/09/03/baltic.sea.beer/?hpt=T2

Soil Born Farms Autumn Equinox

Beer in the Middle Ages and the Renaissance | Unger, Richard W.

Beer in the Middle Ages and the Renaissance Unger, Richard W.

First printed in 2004, Beer in the Middle Ages and the Renaissance, is one of the best resources of beer history one can find these days. Leave behind the tongue in cheek, historically sloppy american renditions of beer history. If you are a serious beer history geek then this is the one you want. Available on Amazon, Borders, and Barnes and Noble.

Alameda County

Drakes Brewing Company
Jacks Brewing Company
Tied House Brewing Company
Triple Rock Brewery
Trumer Brauerei

Who's Canning Now?

Ukiah
Uncommon Brewers
Mammoth Brewing Co.
AVBC
21st Ammendment

Welcome To Dust Bowl Brewing

Welcome To Dust Bowl Brewing

Dust Bowl Brewing Co. is located in Turlock. This brewery is a 10 bbl system. The founder is Brett Tate and the brewer is 2006 Samuel Adams Longshot Homebrew winner Don Oliver.

Currently they offer two beers which are well distributed throughout the Turlock area.

Dust Bowl Brewing Co. took gold at the for their Hops of Wrath American I.P.A at the   2010 California State Fair Commercial Beer Competition. This beer is available in 22oz and a very attractive gift box with 2 logoed pint glasses.

Auburn Ale House Celebrates it 3rd Anniversay with a four day long party!

2010 California State Fair

California State Fair Commercial Beer Competition

The California State Fair is proud of its 150 year history. During the course of it’s history it has turned its head to including consumer products. One of these products is beer. This competition has had an impact for the brewers and breweries, that participate in the competition, for the judges that evaluate the entries, and for the consumer who may use the event as a guide to pick her next beer.

 For commercial brewers it means several things, It is an opportunity for their skill of the craft and recipe designing that will set them apart from other brewers in the State of California. It also puts a measure of clout on the brewer and brewery. Upholding California’s reputation as the go to state for beer and breweries.

 For the judges it means increasing the number of qualified judges. Sacramento is one of the richest areas for qualified judges as a result of this event. It is not necessarily a platform to provide a system for judging since that has been well established by the Beer Judge Certification Program. This is probably the only international standard for judging that has been in place for evaluation of alcoholic beverages.

 For the consumer, locally it provides a guideline for recognizing quality breweries and beers which have participated in the competition.  Here is the reason why.

The competition is a tough one. Unlike wine competitions, double golds, double silvers, and double bronzes are not given out. Only one style per category receives the gold, silver and bronze. What does that mean? There are a little over 100 breweries in the State of California. At best of all the breweries and beers submitted, only 28 primary categories will be awarded the prestigious gold, silver, and bronze.

 For the rest of the world it has been one of the highest standards in increasing consumer awareness for breweries and beer.

 What makes the State Fair even more stringent for the brewers than the wine makers?  The State Fair only allows those beers awarded the gold medal to be showcased at the Grape and Gourmet.

Basis of Judging
 The basis of judging occurs over a 50 point system. 41+ is the necessary score for gold. It is exemplary example of style. 31+ is the necessary score of silver. This beer should be within style parameters. 21+ is the score for beer which has no off flavors aromas or major style deficiencies and may not be the best example however is still recognized for its style. All judges on the panel must come within seven points of each other to award an overall score to the beer.
The matter of scoring a beer considers aroma, appearance, flavor, mouthfeel, and overall impression.

 For aroma, this is considered to represent 24% of the overall score. It is also one of the most important. A good judge can perceive 80% of what she needs to know about the beer from the aroma. That includes the decision as to whether or not it will go into your mouth. It will be one of the two places that will really effect how the beer places.

 Appearance accounts for 6% of the overall score of the beer. Don’t let looks fool you though. One can tell a lot about a beer from appearance. Factors contributing to appearance are color, clarity and head retention. On the subject of head retention factors such as color and texture are also considered.

 Here is the clincher. Flavor attributes 40% to the overall scoring of a beer.
The beer smell good, looks good, but does it taste good? There are several questions a good judge must consider while evaluating a beer. Is it balanced for style? Are the fermentation characteristic appropriate? How does it finish? What about the aftertaste? Are there brewing, fermentation flaws or handling flaws? Because beer uses hops to provide , flavor and balance it is absolutely necessary to swallow the beer. The only part of the tongue that will perceive this component of the beer is toward the back of the tongue.

 Not as significant but just as important is the mouthfeel of a beer. This contributes to only 10% of the overall score but is very important nonetheless. Factors such as body, carbonation, alcoholic levels and types. Several technical flaws can only be assessed through mouthfeel.

 Last but not least to be scored is the overall impression. Here is another area where a beer in completion can pick up almost 20% of its score. This is where the judge determines factors such as stylistic accuracy. This can range from Classic to not to style. Technical merit can range from flawless to significant. Intangibles can range from wonderful ( described by some as the oomph factor) and lifeless.

The competition for the California State Fair is a tough one. Only 28 beers out of the hundreds will be represented in this competition. Awards for the beer are held during the V.I.P. session of the Grape and Gourmet which is at the Sacramento Convention Center on July 7 at 2:30. It is one of the better events in the Sacramento area and worth every penny. If you go to any event let this be the one you go to.

On the Beer Blogger Beat: Hurra Bier!’s Deverie Robinson

On the Beer Blogger Beat: Hurra Bier!’s Deverie Robinson

Out With the Old; In With the New

Only three years in the market, Sierra Nevada Brewing Company is making the choice to pull the Anniversary Ale.

The past several years, Sierra Nevada has been focusing on fresh local hops. It even has its own hop yard. Now SNBC is focused on a beer made with the freshest malt possible.

We all appreciates the difference in a coffee that has been brewed with freshly roasted beans and the coffee brewed with pre-ground beans sitting on the store shelf for months.
Following the principle of fresh brewed coffee, special arrangements have been made with maltsters to deliver the specialty malt within days after being kilned. With this they are producing a new seasonal brown ale.

American Brown ales are typically malty and rich with a medium dry finish. The hop character is low hop aroma and medium to high bitterness.. It is not uncommon for these styles to have a chocolate background due to roasting techniques.
The fresh malt showcases the rich roast and nutty flavors associated with fall.
While the american brown ale has fallen by the wayside with some of the larger breweries, Sierra Nevada is looking for this ale to be the new standard in brown ales.

More Beer For Our Money?

Scenario:
You want to pay cash for your pint but your credit card company is offering a rewards program every time you use it. You only want a pint of beer but the bartender tells you that there is a “minimum purchase” to use the card. So you order a pint and whatever. You swipe your card have to pay a transaction fee of $1.00.

Recently, the Senate agreed to an amendment which would limit usage fees (the $1.00 charge), make it unlawful for merchandisers to enforce a minimum purchase to use the card ($5.00), and reduce the reward programs featured by credit card banks to encourage the usage of cash.

In an economy which does not seem to foster the American tradition of beer it looks as if there is a silver lining somewhere.
Copy and paste the url for the full story.

http://redtape.msnbc.com/2010/05/pittsburgh----you-probably-swipe-a-credit-or-debit-card-through-a-magnetic-stripe-reader-dozens-of-times-each-month-its-a-s.html#posts

Wheat Beers Make a Great Summer Time beer

These beers tend to be pale straw to pale gold in color. They have very thick, white, persistent heads. Wheat beers are relatively low in alcohol. These beers can range between 4- 5.5% ABV. This puts them close to session beers, so they are very drinkable without dehydrating you (alcohol acts as a dehydrant which is the main reason why those who overindulge without drinking water end up with a headache or a hangover).
Wheat beers have a fun, refreshing, crisp, effervescent mouth feel due to the high malted wheat content. The grist for these beers is generally 50%.
The hopping rate for these beers is generally between 10-20 IBU’s (international bittering units). This is about the same bitterness as an American Lager. The low hopping rate makes this beer extremely food friendly.
These beers are well paired with salad, fruit, and cheese platters. Their flavors range from the neutral American wheat, to the banana, clove like fruitiness of a German Weiss (the term hefe refers to the yeast not the wheat), or the spicy coriander and orange-like profile of a Belgian Wit.
These beers lend themselves very well to fruit style beers. It will not be uncommon to find the brewer play with berries or stone fruit. 21st Amendment does a great job in playing with summer themed wheat beer and fruit by featuring watermelon in their wheat beer.
These beers are a perfect example of my "Wars of the Yeast" article. While the water, hop schedule and grain bill may be similar, it is the yeast that gives the beer a very distinctive profile.
I personally have never been a fan of the German style wheat beers. I have come across many others who say they do not like “wheat beers”. In fact it is the style they may not care for. I love it when I can turn them on to other wheat style beers and see their faces light up!
Because of the general appeal of wheat beers, you will almost always find a wheat style on tap at your favorite brewery or in bottles at your favorite beverage store or supermarket.
Typically you will be served these beers with a wedge of lemon or orange. Although these beers are not traditionally served in this manner, you don’t have to be hoity- toity about it like I was when I learned this little fact and toss the fruit. If you don’t want the fruit, discreetly set it aside. No big deal.
These beers are also the most common styles in which you may find a fruit profile on the label of the beer.  Wheat beers lend themselves very well to fruit flavors, particularly stone fruit.
When you serve a wheat style beer don’t forget what I mentioned in my earlier article about decanting beers. These beers are often bottled with the yeast and or are unfiltered. It is up to you how you would like to serve them. I recommend that you start without the yeast. Be sure to read the article on decanting.
Aside from decanting the beer, you want to pour carefully. These beers have a large head and need to be poured so that you don’t waste the beer.
These beers also call for a particular glass style, usually short stemmed with long narrow bowls. Check out the picture to get an idea of an appropriate glass style for these beers.

My personal favs are:
American –Lost Coast Brewing Co.: Great White
German- Sudwerk’s: hefeweizen
Belgian- St.Bernardus Wit. This comes in a 750ml. Bottle with a champagne cork and tie. It makes a great beer to try at parties and there is plenty to share.

Is the "City of Saloons" turning into a dry town?

In the past several years, Sacramento’s brewing culture has taken a hard hit. Not because of the lack of interest in good beer! Unfortunately the majority of these breweries have been tied to restaurants. The economy has hit the industry very hard. When an eating establishment has to close it’s doors so must the brewery it supports.
First we lost Elk Grove Brewing Co., then followed Beerman’s and BJ‘s (we lost the onsite brewing house and brew master). Not long after that Oasis closed it’s doors. Swiftly following that was Roseville’s Greenhouse which served only it’s own beer. It was a tragic blow to the Sacramento when Sacramento Brewing Co., closed its doors.
Now we are facing American Craft Beer Week with only a handful of breweries left to our name. Sacramento is bigger than ever. We have experienced an exponential growth over the past ten years. We have become the bedroom community for San Francisco.
Back in the 1890’s, Sacramento with a population of 80,000 was only second to San Francisco in beer production. Almost 10 years ago, Sacramento rivaled S.F. per capita in breweries. Now with a population of almost 500,000, we face a dismal representation of the namesake bestowed upon us by Mark Twain as the “City of Saloons”.
With so many people and so few breweries, it should not be a difficult task to show our support for our local breweries. Get out there and have a pint! Please remember to drink responsibly. Designate a driver before you hit your favorite watering hole.

Celebrating Craft Brew Week

I Am A Craft Brewer from I Am A Craft Brewer on Vimeo.

Support Your Local Brewery during American Craft Beer Week

Part III

Northern Europe


Religion and its effect on European beer

It was during the Roman Empire during the Migration Period that the Benedictine Order (500 A.D.) began to established itself throughout the European country. Abbeys and monasteries became centers of science for the Northern European area. The monks practiced the art of food chemistry. This included cheese and beers as well as wine.

The art of food chemistry lead to perfecting the methods of beer making. Monks were self sufficient and looked to the selling of their food stuff, including beer as a means to support themselves.

As civilization developed so did beer production. Advances were made in cultivating barley and malting the grain. Hops began to be the primary bittering ingrediant over other bitters. Cultivation of the hop began to find its way into the agricultural scene. The first cultivation of hops for industrial purposes began in the early 700;s in Southern Central Europe.

Beer became a beverage of choice not just because of choice, It was also that of necessity. Drinking water was hard to come by. The cultivation of grapes was difficult if not impossible due to the cold climates of Northern Europe.

Beer became a regulated product. The idea was to protect the consumer and maintain the integrity of the beverage. This became critical since beer was commonly one of the few uncontaminated beverages available during the middle ages.

Guilds were developed to create standards of brewing and to protect the beer as a commodity. By accomplishing both the quality and the quantity of the beer became a valuable and taxable product for the current local government.

In the meantime, about 1600’s, colonization became widespread. It served two purposes. It was a rush for European countries to gained power as they laid claim to other land and as a way to escape the religiously oppressive Roman Empire.

Regardless of the reason beer was considered a beverage for the people. Barrels of it came along on the ships which aided those escaping religious intolerance. Where ever the Europeans went, they brought their beer along.

This led to more than just the introduction of new beers in the new countries. It also led to new beer styles. Beer that had to be shipped was not sent in its original drinking form. The beer would turn bad before it would get there. Instead it was sent in a “concentrated” form. These forms developed popularity in the country that they were received in and were given respective names. India Pale Ale, Russian Imperial Stout

Beer History Part I

Beer History


The Cradle of Life

The Cradle of Life starts in Mesopotamia. Religious books make references to great waters in this area. It was the perfect location for mankind to put down stakes. Civilization came about when crops were cultivated, harvested, dried, and stored. The primary crop for fermented beverages were grain crops. These were the same grains used in the production of bread. The staff of Life.

This area lay in Sumaria between the River Tigris and Euphrates. Today we knoe this area as modern day Iraq. There are several artifacts, cueiforms, and hieroglyphs which make reference to the production of beer throughout , Sumarai, Africa and Babylon.

While the men may have been involved in the process from cultivation to storing, it was the women-folk who were responsible for taking the product and turning into food fit for sustenance. It was common for women to be involved in the production of beer. A tribute to this is found in the Hymn to Ninkasi. See Appendix I.

The production of beer continued to be documented as a part of life and ritual. This was tradition was clearly in scripted in the tombs of the dead. The Egyptians would provide beer in exchange for the labor provided to build the massive pyramids. Pictures of straws or siphons used for the purpose of drinking beer are preserved as a part of natural history for the region. Pharoahs are depicted with “gold straws” .

The production of beer during this period was known as “bouza”. This was typically a barley bread which was allowed to dry. It would then be used as a starter. This bread would be crumbled into water. Strained and then left to ferment.

The production of beer was very critical to the region. After the Babylonians conquered the Sumarians in 2 BC, several notable events occurred. First, considered to be the first Epic ever written, was a story about a man by the name of Enkidu who was given 7 cups of beer by a prostitute and became human. This account is found in the Epic of Gilgamesh.

The other event was brought on by the Babylonian ruler, Hammurabi in 3 BC. Hammurabi put into effect the oldest known set of laws that is know to this time. This law included how the beer was made, who received it, and how much. The amount of beer rationed would depend on ones status.

History of Beer Part II

Greece and Rome


As civilization moves notherward, the production of beer did also. The next culture to incorporate beer into it’s tradition was Greece . Many of the terms that are used in connection with beer come Latin. Cerevasia is Latin for beer.

Aristotle, in his symposium on Intoxication, debates with his teacher Plato about the effects of alcohol vs. pinon (beer). There is no Greek or roman word for alcohol.

“A peculiar thing happens tin the case of the [ drink made] of barley, the so-called pinon. Under the influence of all other intoxicants, those who become intoxicated fall in all direction, sometime to the left, sometime to the right, and sometime on their faces. But these who become intoxicated from pinon only fall onto their backs and lie flat.”

Greece had many mythological gods for beer. Among them were Osiris, God of Agriculture. This god is used interchangeably with wine. Dionysus, God of intoxication drink. This god is also used interchangeably with wine. Silenus, god of drinking. He is usually associated with Dionysus.

Closer to the turn of the century, it was not uncommon to use ceramic vases called amphorae. Although these vases are commonly associated with wine, these were the typical storage containers used to transport all sorts of goods. Some amphorae stood as tall as 5 feet. The excavation of these ceramic vases were of great archaeological reference. The vases declined as popular storage containers about 700 BC. Amphorae is Latin for amphi (on both sides) and phoreus ( carrier).

Gaius Plinus Secundus (Pliny the Elder) 23 CE was born in Como Italy. Among his other achievements he wrote an encyclopedia of natural history. This included a description of what we know today as hops. He termed the plant, Lupus Salictarius, “a wolf among scrubs”. He was making reference to the plants “wicked and pernicious” attributes.

As the Romans moved north, it was discovered that Europeans has developed its own beer. This would be indicative of other continents and their indigenous beers. The Northern Europeans included Germany, France, Belgium and the Netherlands.

Black Diamond Brewing Company is shaking things up with their facelift on some of their beers.  Outside the bottle and inside the bottle.  The great outdoors and extreme sports is the target for many of the labels.  If you haven't checked them out lately, now is a good time to do it.  Their beers are bigger and bolder than ever.  Currently, this beer label is under review by ABC.  They say it's the longest wait ever for any of their labels.

Introduction

The bottles, the labels, the nanes of the beer can be more challenging than that of wine. Labeling laws for beer are not as strict as wine. Often times unless one knows what they are looking for, it can be a bit overwhelming.
In addition to the above is the general attitude to beer over the decades. The lack of collective attitude, cohesiveness, and education does little for the beer industry.

Most publications about beer are tongue-in-cheek, conversational or focus more on style and origin rather than encompassing beer as a whole subject.

Very few publications discuss beer as a subject with the sobriety that reflect the growth of civilizations, agriculture, or the process of beer.

Beer styles are factored by many influences. Exporting and market. Availability of crops. Migration of cultures..

Beer is a beverage in itself requires several activities to be appreciated as a whole. There is the understanding of our olfactory nerves, visual clues, tasting, tactile and auditory sensory.

In addition to these must come the acquaintance of the ingredients in themselves. There are also physiological factors which can alter perceptions and psychotically factors which can influence our perceptions.

Beer appreciation also encompasses proper storage, serving, and glassware issues. These subjects are hardly respected by restaurants, local pubs or saloons. By educating the consumer, perhaps we may educate the establishments which we go to. These guidelines will serve as guidelines for which you frequent as you learn which ones treat your beverage of choice for the evening with respect.

It is the intention of this Guide to Beer Appreciation that you as the consumer become more educated and sophisticated about your preferences and your choices as you learn to appreciate and respect your beer.

Hopefully, beer as a beverage throughout all aspects of the industry will take notice and put beer on its rightful pedestal alongside wine as it were in the tombs of the pharaohs.

Virginia Jamison
image is a grecian amporae.  A common storage and shipping vessel used to transport wine, beer and other goods.  Wooden barrels would take it's place in the 7th AD.  The discovery of these items is a valuable clue to archeaologists in dating excavation sites.

Doing Beer Right

O.K. So this isn't the Beer Academy.  But don't those girls look like they are having fun.  Beer is not stuffy.  Beer can be very elegant and girly if we do it right.  Here's to doing beer right.  Or shall I say, "Doing right by beer."

Beyond Wine- A Woman's Guide to Beer Appreciation

Well, We did it.  We had our first Beyond Wine Presentation.   Beth Zangeri has been a great mentor and we were all very lucky that she was able to be present.  I included a picture of the stinging nettle that was referred to as a bittering agent before the German Purity Law. There will be more events to come.  I had a great time doing it and I recieved everyones feedback cards. 

Thanks girls.

Beyond Wine

On February 28 at 1pm in Samuel Horne's Tavern Old Town Folsom, I will presenting  "A Women's Guide to Beer Appreciation.



For those of you who attended, please use this site to comment about the event.
Thanks for attendiing.  I appreciate the support you have shown for the subject. 
Your feedback will help me continue to refine my presentation.
Sincerely,
Virginia

Beyond Wine-Complex Beer for Complex Women

A review of Ed Carroll's "Sacramento's Breweries"

On Monday, February 22,The Colonial Theatre hosted an Inaugural Gala for the First Annual Sacramento Beer Week. This was the perfect venue for Historian, Ed Carroll, to present his publication,” Sacramento’s Breweries”. The following is a brief review of the exhaustive efforts Ed Carroll has put into the research and writing that covers a very significant period in Sacramento History and it’s love affair with beer.

“With it’s increasing population, endless supply of water and nascent agricultural economy, Sacramento emerged as a natural major brewing center, second only to the giant on the bay, San Francisco.”

So opens Ed Carroll’s telling of the history of brewing in Sacramento from 1849, of the Gold Rush era to 1919, of the Prohibition era. Carroll doesn’t quote Mark Twain‘s observation as Sacramento being a “city of saloons.” Rather, Carroll’s intent is to develop a level of “awareness and sense of appreciation for the role brewers and beer played in helping transform Sacramento from an agrarian settlement into a legitimate commercial municipality.”


The 128 page paper back book is divided into three sections. The first section is a broad stroke. He briefly describes how Sacramento came to be the major hop growing region in the nation. He attributes the success of the breweries to the rivers, and railroads of the city. There is a discussion of the effect of brewing conditions and how it influenced the techniques and styles used in an effort to overcome the warm climate of the area.


The rest of the first section is divided into decades. It covers the timeline of the rise and fall of the men who built and ran them. He includes the effects of the Civil War, Industrial Revolution, which forced consolidation of the breweries, and finally, the infringement of the Prohibition. It is evident that Ed Carroll is sensitive to the richness and the contribution of the German community to our city.


His treatment of the second part of the book presents details of the breweries. This starts with a map of Sacramento and a legend of the breweries and when they started. Ed Carroll reminds us that “any attempt to separate the individual stories of the brewers from their occupations would be neglectful” of their contribution to the growth and development of Sacramento as a city. He refers to this section as a Historical Inventory. This section is full of chronological details that give the reader insight not just into the breweries but to the people of the community.


The last section of the book are the end notes. These notes are literally “nuggets” of information that are full of details in themselves. The numerous historic photographs throughout the book are provided by the Center for Sacramento History. These detailed photographs bring sight and sound to the reader as they are taken back into time. Sacramento’s Breweries”, by Ed Carroll, is a very careful and true telling of the breweries, the people of the breweries, and how they influenced the culture of our city. It is a great unveiling in the history of Sacramento and a delight to read. The book is published by the Sacramento County Historical Society. Copies of the book can be found in Sacramento at Beers Books, Corti Brothers, and Time Tested Books. At the time of this review the publication is not available on line.

This review is written by: Virginia Jamison
The picture is from
http://people.virginia.edu/~ggg9y/buffalo.html
It is that of the Buffalo Brewery 1890-1919.
The brewery occupied 21st and Q streets.
It the cover of the "Sacramento's Breweries".

City Of Saloons: Beer Week Taps History - Project Economy News Story - KCRA Sacramento

City Of Saloons: Beer Week Taps History - Project Economy News Story - KCRA Sacramento

Beyond Wine-Complex Beer for Complex Women

Ok, time for some shameless promotion.

Sacramento Beer Week concludes with a presentation at Samuel Horne's Tavern in Old Town Folsom at 1pm. Space is limited. Tickets are $12. The presentation is for women only.
There will be beer samples to demonstrate how hops,malt,yeast,and water create almost 100 different beer styles.
I developed a "60 Second Beer Expert Way to Evaluate Beer" for the novice. Experienced beer drinkers may appreciate this one also.
The focus will be on Northern California Breweries and Beer. 

City of a Beer: Sacramento's Breweries

Cemetery visitors get a taste of Sacramento's beer brewing heritage - Sacramento Living - Sacramento Food and Wine, Home, Health | Sacramento Bee

Cemetery visitors get a taste of Sacramento's beer brewing heritage - Sacramento Living - Sacramento Food and Wine, Home, Health | Sacramento Bee

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What is more natural than pairing chocolate with beer?

It was 1973. I was an impressionable teenager growing up in Belgium. Was it my fault that my biggest fantasy was to bathe in a copper pot full of dark belgium chocolate?

Fast forward to 2010. I am at Le Grande Confectionary with owners John and Mary. They are hospitable enough to invite Steve Swinford of Pacific Libations and a handfull of guests to pair the one other thing that Belgium does best.....Beer!

It was always my opinion that wine lovers were always going out on a limb to try to pair chocolate with wine. Really now. But chocolate with beer?

The pairings that were put together for Sacramento Beer Week will be the best pairings any connoisseur can hope for this event is not to be missed. Check out the details at Sacramento Beer Week. Hopefully this event has not already been sold out.

Sacramento beer lovers step up to honor local brewers and beer culture

Febuary 21-28 Sacramento and the surrounding areas will be promoting the culture of beer in the area. Lots of events and activities including scavenger hunts, beer dinners, beerfests and more.
Check it all out at www.sacramentobeerweek.com