Beer Types and Styles a thumb nail description

Beer Types & Styles

This text is from the nbwa.org site.

As a walk through the beer aisle
in a grocery or specialty store will confirm, there are many
brands and types of beer available in the U.S. today.These beers
differ for a variety of reasons, from the amount and types of
malt and hops utilized, to the timing and temperature used in
the brewing process.

Here is a beginner’s overview
of some of the most popular styles;
the fun comes in tasting and
experimentation:

Pale Ale
This is the classic English ale, with a
slightly bitter and malty finish. Look
for a fruity or flowery nose and a
copper color.

Brown Ale
Darker in color than Pale Ales, this beer
has a slightly nutty flavor and cola finish.
India Pale Ale
A copper colored, big-bodied, strongly
bitter flavored beer.

Porter
Legend says that the name of this beer
derived from its status as a favorite
drink of the porters at Victoria Station
in London. Porters are dry beers,
dark brown in color.

Stout
Originally developed as a heavier,
"stouter" version of the Porter,
Stouts are almost black in color.They
can be sweet or dry and have a
coffee-like flavor.

Lager
Lagers represent 95 percent of the
beer sold in the world.These beers
are light yellow, highly carbonated and
have a clean, refreshing taste.

Pilsner
The grandfather of light Lagers, true
Pilsners have a light to medium body,
a flowery, hoppy aroma, and a soft
mouthfeel.

Bock
Bocks are all-malt lagers.They have
a brown or ruby color and a strong
malt aroma.

Wheat
Wheat beers are very light, golden in
color and have a dry, tangy finish.

Premium American Lagers

The last two styles I talked about allowed for up to 40% adjuncts to be added to the grain bill. Adjuncts are grains other that barley. Adjuncts in this style or rice or corn.
Premium American Lager have less than 25% of these adjuncts. Remember that during the first World War cereals were being rationed. A beer made with 75% of cereal grain would certainly be considered a “premium” beer.

Here is another tidbit regarding the style. It’s called American because it does not fit the Reinheitsgebot Law for German beers. This law is generally know as the Purity Law (it’s hard enough to say it let alone spell it.). The law was adopted by Germany in 1877 when Bavaria joined the German Union. The law had actual been a Bavarian law as far back as 1516. The law stated that only water, hops, and malt were allowed to be ingredients for beer. LP had not discovered yeast so it was not on the list.

As a result of the lower adjunct beer we enjoy a more colorful beer. The color in this beer can range anywhere between straw and gold. We also get to enjoy more flavor. The higher grain bill gives us more malt sweetness. However, along with more sweetness comes more alcohol. These beers can range from 2-6 % ABV. To balance the sweetness of the malt more hops are added.
We are definitely in the toothy range when it comes to this style for American Lagers. All of this is lightened up with appropriate amounts of carbonation. This gives the beer a crisp and slightly carbonic bite.

While there are good commercial examples of the beer, I do not find microbrew versions of the style. This does not mean you will not be able to find them. For the purposes of this article. I am limiting my resources to the examples which received medals at the California State Fair.
So venture out and ask your brewer if they brew a Premium American Lager. Your best bet is to go to a German -style brewery like Gordon Biersch or Sudwerk’s.

Standard American Lagers

We have to give the Germans credit for making due. When they immigrated to the United States and began brewing their beer, they did so with limited resources. American six-row barley had higher tannins and protein content then the European two-row pilsner malt that they were accustomed to using for their beer.

They didn’t have access to the fine Bavarian hops that were used to brew the beer they way they used to. When in America, use American ingredients. This is how a popular German style beer became "Americanized".

To offset the many factors that the American six-row barley created, the incorporation of adjuncts such as corn was used. This gave the beer its characteristic light color and flavor. Six-row barley also has a higher sulfur profile that gives the beer a character of light sulfur in the nose. This character is acceptable for style and is referred to as D.M.S. The long word for it is di-methylsulfide.

If you here ones saying that the beer in Germany is different: It is!
What the Germans gave to us in an effort to brew their beer is truly American.
With the industrial revolution came the thermometer, the hydrometer, the isolation of yeast species, mass transportation, steam engines, and an agricultural revolution. Beer production was an industry.

Then there was the war. Apparently, rationing valuable grain meant a product that was not as strong as the Germans were used to making. As a result of all the flux with the availability of grain selection and the rationing, then industrialization, we get American Standard Lager.

American Standard Lager is a tad bit darker in color. It is a tad bit hoppier. Some varieties may be as much as 15 IBU’s but that is just at the threshold of bitterness that can be perceived by the average Jack and Jill. American Standard Lager can be between 4.2-5.1 % alcohol by volume.

Lagers are a very refreshing, effervescent. They will always be a great complement to any food because of the neutral aromas and flavors of the beer. It is a beer that allows the food to be the main player during your dinner. Cheesy foods and foods with cream sauce also work well with these beers.

This year the microbreweries that took awards for their beer at the 2008 California State Fair for this category are:
Beerman’s- Lincoln Lager

http://www.beermans.com/

Eel River Brewing Co.- Climax Organic Microlight

http://www.eelriverbrewing.com/

Sudwerk’s- Sudwerk Lager

http://www.sudwerk.com/

Although they may be listed as light lagers, the alcohol content puts them in this category:
These microbreweries distribute widely throughout the area and if you can’t make it to the brewery then you should be able to get it at your local supermarket or fine beverage store.

About the picture.

The above picture is a visual example of the difference between 6 an 2 row barley. 6 row barley is one the left.

Grape and Gourmet

For the past 13 years, the California State Fair has organized the best that California has to offer at an event called the Grape and Gourmet. Fast forward past the grape and let’s get to the gourmet!!!

This is the category that we find Northern California’s best beer and best breweries, as awarded by a panel of judges in the Northern California area. These judges volunteer their time and their taste buds to evaluate flights of up to 8 or more beers entered in any given category.
This is a double blind competition. It is one of the largest competitions in the Northern California area.

The Beer Judge Certification Program certifies judges participating in the event. The BJCP is a national program that creates a cohesive manner of sensory evaluation and beer education. Judges who participate on the certification process under go a grueling 3-hour long testing which consists of essay and tasting.

Breweries through out the Northern California area receiving awards this year include:
Sudwerk's, BJ’s, Bear Republic, Blue Frog, Etna’s, Santa Cruz Mountain, Fault Line, Valley Brewing, San Francisco, Sacramento, Hoppy, River City, Brew It Up, Elk Grove, River City, Beerman’s Beerwork’s, Fox Barrel Cider Co., Auburn Ale House for their Old Prospector Barley Wine (a panel which I sat on. You can thank me later Brian Ford.), Fifty Fifty, Napa Valley, (yes, there is beer in the wine country), Mammoth, Mendocino, Anderson Valley, Marin, Moylan’s, Eel River, Lost Coast, Gold Hill, Jack Russell, Black Diamond, Schooner’s, Sierra Nevada, Bison Brewing, Drake’s Brewing, Pyramid, Trumer,

This certainly is not a reflection of all the breweries in the Northern California area. Many did not submit their beer for competition. I would like to see all breweries in the area participate in this event. Missed was Russian River Brewing Company, Third Street Aleworks, Gordon Biersch, Anchor Brewing Company, Lagunita’s Brewing Company, Dempsey’s Brewing Co., Downtown Joe’s, which is another brewing company in the heart of Napa City. Silverado Brewing Company just to name a few. Hopefully we can get them to participate next year to make a strong showing of the micro brewing community in the area.

The event is not limited to small breweries. Anhauser Busch and Miller were represented at the event by having their booth there. The beers available to try were a Belgian Style wheat beer to target Blue Moon Drinkers and the Lime lager that is targeted to the Corona Beer drinkers.

Often times one can meet the brewer pouring his own beer at these events. I was able to visit with Craig Cauwel of Schooner’s, Shaun of Marin Brewing Co., and Roger, whom I judge with occasionally with formerly of Drake’s Brewing Co. who informed me that he is now with Triple Rock in the bay area. Hopefully we will see Triple Rock on the list of awards for next year.
I was also able to talk with Bruce of Fox Barrel Cider Co. who always manages to be there. Missed in the category of ciders was Two Rivers who produces a very popular Pomegranate Cider. Another Cider company that was missed this year was Aces Cider Company.
I have yet to see a commercial mead category.

When the brewer cannot be there you will find either a distributor or a rep pouring the beer. If a distributor or a rep is not available, J.J. Jackson, the man behind the scenes, who works tirelessly to organize the event for the commercial and homebrew competition will volunteer his judges to pour. This way there is always some one to represent the winning brewery at the event.
This event sponsors the Friends of the California State Fair Scholarship Program in collaboration with Agricultural Advisory Council. State Fair Gala Committee, and the Friends of the California State Fair. This year a total of $ 24,500.oo in scholarships was awarded to aspiring young students looking to better themselves by pursuing degrees.

In addition to the Grape and Gourmet, the State Fair organizes a tasting of the entire award winning beers. This is a one-day event that has grown in popularity and has been moved from the Blues and Brews Stage to the Grandstands at the Race Track. This event takes place August 22 at Cal Expo. For tickets and information go to http://www.bigfun.org/.

Hoppy Beers make Happy Beer Drinkershttp://www.hoppy.com

It took eight years of searching before the owners found their home here in the Sacramento area.

Hoppy Brewing started out as a venture by a home brewer in southern California. A lot of time was spent in the brew houses of other breweries as Troy developed his beers. This is not to be confused with contract brewing. Troy made the commute to brew the flagship beer Hoppy Face himself.

Over the years, in an effort to find a home of their own, Hoppy Brewing Company continued to brew beer. They put themselves out to the public to create an awareness of the beer by participating in charitable events. They also submitted the beer into competition. Hoppy’ beers continue to be successful winners at the Great American Beer Festival in Denver Colorado.
It was not until 1999 that Troy was able to find a home for his brewery right here in River City. In the same year the microbrewery industry felt a crash. This crash was a result of too many people in the business. Hoppy Brewing Co. was able to stay fast. Their product placement, label design and quality continue to keep them head and neck above the rest.

What makes me go the Hoppy Brewing Co.? The calamari. I dine out quite a bit and am always looking for the best. In my opinion Hoppy Brewing Company have consistently provided the best calamari of any establishment in the Sacramento area. Making perfectly fried calamari is not easy feat. Either it can be anemic in color because the sous chefs are afraid to over cook it, or it can come out with the texture similar to little rubber bands.

The other thing that keeps me coming back to the inviting restaurant with excellent service. Their award winning porter called Black Eclipse. I love the clean coffee-like flavor balanced with moderate amounts of bittering hops. In my opinion I think that should be their flagship beer. But the general public outnumbers me. I do hope you go and challenge me on my opinion of their calamari.

Hoppy Brewing Company is offers Happy Hour not once but two times a day. First Happy hour is daily 3-6 p.m. The second is as follows: Sun-Wed 9:30 to close. Monday all day. Tues –Sat. 10:30 to close. Pints are $3.50 Pitchers are $12.00. You can purchase 22 oz of their bottles beer to take home for $3.50. I found their growlers to be comparatively pricey. The do offer kegs for parties in 5gal. Or 13.2 gal.

If you’re new to Hoppy you can sample all of their beer for $6.75.
If you are a fan of the Burnt Sienna Ale, which is a smoked malt ale. Then you better get down there. They will be eliminating the beer from their selection soon. Hop availability is responsible for that change. They will be replacing that beer with an Earl’s Hop Farm Auburn Ale which will be 5.8% ABV.
This beer will have caramel, chocolate malts which is intended to give the beer a raisin flavor balanced with Columbus hops
Seasonal Ales on tap are Black Sheep Cocoa bock and Burnt Bitter

Hoppy Brewing Company is conveniently of HWY 50. Located at 6300 Folsom Blvd. They have a fun my space page. Check out at http://www.hoppy.com/ and learn more about all that Hoppy Brewing Company has to offer that I don’t have room to write for. Hoppy Brewing Company proudly sponsors Sacred City Derby Girls. This is a local Women’s Flat Track Derby team.

Wheat Beers, The stuff summer is made of

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.

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.

Lite American Lagers and their German Heritage

Lite American Lagers and their German Heritage

In the world of micro brewing it hardly seems to be appropriate to discuss Extra Light Lagers.
On the contrary, not discussing extra light lagers in the brewing industry is like not discussing McDonalds in the restaurant industry.
Both products fill a very large market for the respective industries. Unfortunately, there are no commercial examples of the beer being micro brewed. We are restricted to the large production breweries for this particular example.

Lager beer arrived in the United States at with the immigration of Germans to the US during the 1840’s. By that time, German brewers had already perfected the Lager beer style.
I knew that the Mexican beers were styled by the German immigrants that moved to Mexico. When I was visiting in San Antonio Texas last year, I was surprised at the huge influence German immigrants had in the area.
Germans love their beer. It could be said that were there was a German community there would be a German style brewery.
Even backs then, lagers were not considered to be "intoxicating."

Fast forward to 1970: large beer companies were swallowing up smaller beer companies. The large beer companies were offering the same kind of beer. What could the breweries do to make the almost pale, almost flavorless beer more inviting? Shame on us.
The big corporations learned to market their beer so that we would want it even less colorful and less flavorful. Can you believe that we fell for that?!?!!!!!

The target of the market was not only women (because some do watch their figure, unlike myself) but it was also less alcohol. In some cases the ABV would be as low as 3.2 %. Why not just drink soda water. Other marketing tags included, "dry beer" and "ice beer."

The appeal for this style of beer continues to be the mainstay of large corporate breweries.
Budweiser, Miller, and Coors are the largest producers of this style and continue to be a flagship beer for these companies.

I would highly recommend that only cans of the beer be purchased. One may argue that the hop skunking that may occur in the beers would be nil. However, these beers are so delicate that if you are going to spend money then you want to be sure you are getting the best product.
These beers are lagers and therefore are best served cold. I wonder if there is enough alcohol in them to keep them from freezing? Hmmmm. I’ll report back on that one later.

You could serve these in a hefty frosted mug or in a frosted pilsner glass. With this beer, I think it is more about the appearance rather than flavor. Having your taste buds put in deep freeze may not be such a bad idea.

The best thing about this beer style when it comes to pairing it with food is it's neutrality.

You can serve it with just about anything and the clean palate will not obscure the food. It's more like a palate cleanser. With little scrubbing bubbles dancing over your tongue before you take the next bite.

There is a time and a place for all beers, even a Bud Lite. Drink responsibly.

Next Tuesday look for me to write about Standard American Lager.

Bringing Home that Special Brew

Beer Storage

Beer is a delicate product that is pretty much ready to drink at the time it is packaged. You may have noticed the rise in beer prices to reflect the increasing cost of hops. The beer we purchase should not be treated carelessly. Here are some simple tips to keep your beer from prematurely aging.

Tip number one- don’t leave the beer in the trunk of the car or in the garage!!!. Plan on bringing the beer home as soon as you’re done with your shopping and put it in a cool area.
Anything between the temperatures of 45-65 degrees F is fine.

Tip number two- keep the beer in a dark place. Remember what I said in “paper or plastic?”
If you are not buying the case, which is a great way to purchase beer because it is less likely to have been exposed to the UV rays that are notorious for skunking beer, then make sure that you keep your beer well protected by storing it in a dark area.

Tip number three- Store your beer in a dry area. No one is impressed when you bring out beer that is in a carton that falling apart or shows signs of humidity. Labels are sensitive to extra moisture and can give your guest the impression that you are not bringing out your best.

Tip number four- Store your beer in a clean area. Dust and dirt are not adjuncts. They can contaminate beer. Show some respect.

Whether you are purchasing cans or bottles, treat your beer with care so that it can be enjoyed to the fullest.

Wars of the Yeast

All beers have four ingredients in common: water, malt, hops, and yeast.

About yeast

The genus of yeast used primarily in the fermentation of food product is the saccharomyces.
If the word bears a resemblance to saccharine it is because it is a Latin term for sugar. Sugar is the primary food for yeast.
In either case the one-celled critters do two things: they eat and …well…. they create by-products. I’ll call the by-products …well…. gas (namely CO2) and alcohol.

Back to the battle of the two yeast species namely cerevisiae and uvarum.
The two species of the yeast are what divide the world of beer.
Wow, who would know that microscopic, one-celled organisms called yeast could make such a difference in a beer?

Saccharomyces cerevisiae is known as a top-fermenting yeast, so called because during the fermentation process flocs ( the white floaty things) adhere to CO2 and rise to the top of the fermentation vessel.

Some beers that use top-fermenting yeast are called ales, and for that reason these yeasts are also sometimes referred to as "ale yeast". Top-fermenting yeasts are often fermented at temperatures between 50 and 75 degrees farenheit. The resulting beers are normally "fruitier."

Saccharomyces uvarum is known as a bottom-fermenting yeasts, so called because during the fermentation process flocs stay toward the bottom.

Some beers that use bottom fermenting yeast are called lagers, and for that reason these yeasts are referred to as “lager yeast”. Bottom fermenting yeasts work best at temperatures between 32 and 55 degrees farenheit.

Lagering is a german term for cellar or storage. This refers to the long cool storage time required to ferment the beer. Additionally, these yeasts ferment more sugars, leaving a crisper smoother more refined taste.

Not all lagers are fermented at cool temperatures. A classic example of this stye of beer is referred to as california common. This is a lager yeast fermented at ale temperature. This beer style was made famous by Fritz Maytag and his brewing company,Anchor.

Not all ales are fermented at warm temperatures. An example of this style is Alaskan Amber brewed by Alaskan Brewing Co. This beer is a commercial example of the Northern German altbier.

This is not an exhaustive profile of yeast. Commercially there are literally dozens of different yeast strains for each species. Each yeast has a very distinctive aroma or ester profile that is sought after by the brewer to create a signiture beer.

I refer to the yeast as the soul of the beer. I believe that when all is said and done it is the yeast that puts the final stamp of creativity on a brewers' beer.

Auburn Ale House

“Drink outside the bottle”

That is what Brian Ford encourages you to do when you go to the Auburn ale House.
Auburn Ale House received the people’s Choice Award at the 2nd Field of Dreams Brew Fest at Raley Field last month. This month there are three reasons to make the scenic drive up HWY 80.

On June 12, Brian and Chef Luis are offering a Four Course Dinner Party.
The first course features Black Tiger Prawns wrapped in Apple wood Smoked Bacon basted with jalapeno and cilantro glaze and cabbage salad paired with Miner’s Wheat Ale.
The Wheat Ale has a whopping 65% malted wheat grain bill and is filtered, yum!

If you like the sound of the first course, Brian wants you to know that the courses featured in the tasting are available on the menu as well. The Auburn Ale House menu features many courses from the sophisticated wrapped prawns to down home fair such as kobe burgers.

The dinner is held at the Basement Wines in Colfax. If you can’t make it on the 12th or if the event is completely booked there is another one offered on the 24th.
Menu details are online at http://www.auburnalehouse.com/ under events. Tickets may be purchased by calling Basement Wines 1(877) 346-9550.

The second reason to go up this month is Father’s Day (just in case you need another excuse).
A generous 16 oz. cut Porterhouse steak with you choice of beer will be available from 11:oo a.m.-10:oo p.m. Be sure to call 1(530) 885-2537 for reservations.
The Auburn Ale house is situated 1/10 of a mile from the original Auburn Brewery. This brewery produced beer for the town from 1855-1908. On tap is a Gold country pilsner, which may be an example of the pre-prohibition lager. Lagers are always a food friendly choice.

The third reason to make it to the beautifully restored, historic American Block Building is for their 1st anniversary. This is one celebration not to be missed. Brian is planning of three days of celebration and will be holding cask ale for the event. Planned for you is live music on the patio, $3.00 pints, and BBQ. There will also be lunch and dinner specials, raffle and door prizes. Who knows, you may be the proud owner of a “Drink Outside the Can” t-shirt or ball cap.

Auburn Ales are finely crafted beers. Currently they are only available at the brewery.
This ensures the freshest experience. You can try all the beers with the sampler flight. The flight is $6.oo. Plan on taking the ones you like best by purchasing a filled growler for $16.oo.

Whichever reason you choose, you will be able to sit anywhere in the restaurant and be several feet from enjoying the spotless stainless steel fermenters and mash tuns behind large panes of picture glass. The building was beautifully restored to complement this industrial feel of the historic building with details of warm wood accents, and exposed original brick.
Historic Auburn features lots of fun for the whole family. Plan on taking in the sites when you make the drive up there and wrap it up with a leisurely lunch or dinner on any day.

Visit http://www.auburnalehouse.com/ to browse more details and other upcoming events for the Auburn Ale House.

Women Only Homebrew Day

O.K. Ladies, we really need to update this picture!!!!!



There is a Women's only brewing competition, right in our own backyard?





The QUEEN OF BEER competition is held each October in Placerville. This is the only competition to feature women brewers as the entrants.
There are many competitions with specialty themes, but this one has encouraged countless women to take up the art of brewing and appreciate better beer.

The Brewmeister will have a Women's Brewday at the Folsom Shop, in anticipation of this competition. The class will feature both an extract and all grain beer, along with tips and techniques for brewers.
The Brewmeister is proud to have Beth Zangari and Annie Johnson as the co-instructors for this class. This will be a fun and informative event!
Beth Zangari is Queen of Beer Founder, Zymurgy Columnist and Grand Master Judge, who has been brewing for close to 20 years.
Annie Johnson is a very successful competitive brewer and past Queen of Beer, Best of Show Winner! She has won awards in all levels of brewing competition.
The class is limited to 20 female students. Pre-Registration is required. You must be at least 21 to attend.
Date: June 21, 2008.
802-A Reading Street, Folsom, CA
Cost $40 Time: 11am to 4pm. Lunch is provided.
1(916) 220-7591
http://www.folsombrewmeister.com/

Decanting Beer

Why and What beer?

Beer that you may want to consider decanting are bottle conditioned beers or wheat style beers.

Bottle conditioned beers require live yeast in the bottle which contribute to CO2 production and flavor. This process adds complexity to the beer. Frequently a different yeast other than the yeast used during primary fermentation. The yeast that is in the bottle settles down to the bottom and is often referred to as lees. Beers bottled in 750ml bottles often are bottle conditioned.
High Alcohol beers (over 8%), Belgian styles, French Ales, and Sour Ales are commonly bottle conditioned.

Wheat style beers such as German Heffe and Belgian Witt are seldom filtered. These beers contain large proteins and low flocculating yeast, which remain in the beer and settle to the bottom.
Here you have the option to serve “krystal”. This required decanting and it more common in German styles.

How can I tell?
The best way for you to assess as to whether or not the beer may be decanted is to look at the bottom or the punt. There will be a noticeable layer, which will give the bottom an opaque appearance compared to the rest of the bottle.

Decanting the beer
If you store your beers on its side, plan on setting the bottle upright before decanting. This will allow the sediment to settle to the bottom.
Decanting the beer is done in the same method as decanting wine. Select a carafe. Make sure it is clean and free of fats and oils. Rinse the carafe with water twice. Hold the bottle straight up when opening it so as not to disturb the lees. Gently hold it in a horizontal position over the carafe and slowly pour so as not to cause splashing in the back and disturb the lees. Keep your eye on the bottle and continue to pour until you see the lees coming toward the neck of the bottle.

Feel free to be creative and look for interesting decanters or use what you might already have at home for decanting wine. A wine decanter is perfectly suitable for the job.

What if I like the lees?To decant the beer is a personal opinion. Some enjoy the lees in the beer. They look for the added complexity that the yeast provides. The yeast is not harmful. Some have reported increased gas or slight allergic reactions (redness of the face) however, never to the extent of hospitalization. Resolve these reactions taking an anti-flatulent and or an anti-inflammatory

Does It Matter What Glass You Drink Your Beer Out Of?

A glass is a glass; or is it?

Beer has a lot to offer: aroma, appearance, flavor. All these factors are influenced by the glass it is poured into.

I think it is a curiosity that Europeans understand this. Yet Americans de-grace their beer by pouring anything the order in to a pint glass. Or horrors, drink it out of the bottle. Is tap synonymous with pint?

Consider the elegant German Pilsner. Everything about this beer calls for refinement. The water, the malted barley, the noble hops. All these characteristics lend itself to show all its' attributed best in a long narrow stemmed bowl much like a champagne flute.

A rich malty beer such as a maibock would best be enjoyed more in a glass similar to Riedel's Ouverture.

An old ale, barleywine, or the increasingly popular wood-aged beers , because of the intense dark fruit aromas and high alcohol ,would be best served in something similar to a cognac glass.

In Germany, it is traditional to serve Kolsch in a 200ml cylindrical glass called a stange.

In Belgium, many of the beers produced have their own glass. There are many different shaped glasses for these beers. Perhaps the most popular is the tulip-shaped glass.

Many times, when I go to a restaurant and decide to have a nice beer, I will ask the server to use my water glass for the beer. It is often an appropriate goblet shape which is far more attractive than a pint glass.

In any case, a beer is more appreciated and is able to deliver all its' attributed far more easily than it would in a pint glass or a bottle.

Beer vs. Wine

Are ther some foods besides nachos that work better with beer than wine does?

What's In Your Glass?

I mean, what's in your glass before you pour the beer?

There are several factors which can affect you beer drinking experience before that beer is poured.

Fats and oils can diminish the head of your beer the same way it affects meringue. Make sure the glass is clean.

Sanitizers are commonly used in glass washing. Because the glass is allowed to air dry with the sanitizer, phenols from the sanitizer remain in the glass and affect aroma.
Some places are sensitive to this and will rinse the glass to push these out.

Chilling the glass is a common practice. This minimizes flavor of the beer you are trying to enjoy. Gases do not release and this also minimizes the effect it would other wise have in carrying any aromas.

Not all beers are served with justice when served in a chilled glass.
While beer may be stored at 40 degrees to slow down any degradation that may occur, this is not the temperature you want to be drinking your beer at any more than you would want to enjoy a glass of wine straight out of a refrigerator.

I am of the opinion that the temperature that a beer was fermented at should be the beer that it should be served at. Which is why it is common to serve beers like Bud or Coors at 40 degrees because they are lagered close to that temperature.

Feel free to ask that your beer glass be rinsed before serving this will remove any chill on the glass as well as any phenols from the sanitizer.

Lockdown Brewing Company

Lockdown Brewing Company and the Rotarians of Historic Folsom present their 4th Annual Charity Golf Classic.

Sudwerks Riverside

Northern California Brewers Guild 2nd Annual Brew Fest

Come out to Raley Field for the second annual Brew Fest featuring over 39 breweries.

Saturday, May 24 VIP tastings are from 12-1, before general admission.

This events supports the smaller breweries in the Northern California region.

Tickets are available at Ticketmaster.com

American Craft Beer Week

Northern California Brews and Review: West Coast Brew Fest

Northern California Brews and Review: West Coast Brew Fest
www.matsonian.com/wcbf

Cal Brewfest

Whip out your pocket book and support local charities by attending this event.

It's a write off.

September 20th 1-5pm at Discovery Park

Sponsored by Rotary Club Point West

www.calbrewfest.org

West Coast Brew Fest

Make plans for one of Sacramento's best beer events! It's like having an Octoberfest in May.

Anderson Valley Brew Fest

Presale tickets end today

2nd Annual Northern California Brewers Fest

2008 World Cup Awards Northern California Brewers

For 4 days judges evaluate beers from all over the world submitted by breweries for competition in the prestigious World Cup.

This year the event was held in San Diego CA. It was the highest attended event to date.

I have compilled a concise list of Breweries in the Northern California area. Please take some time to patronize these breweries and their world class beer.

Gold

Russian River Brewing Co.,Santa Rosa - SalvationTrummer, Berkley, - German Pils

Elk Grove Brewery and Restaurant, Elk Grove-Bock Lager

Third Street Ale Works, Santa Rosa- Blarney Sister's Dry Irish Stout

Rubicon Brewing Co., Sacramento-Winter Wheat Wine

Silver

Russian River Brewing Co.- Temptation

Marin Brewing Co.,Larkspur-San Quentin's Breakfast Stout

Black Diamond Brewing Co., Concord- Belgian Blonde

Bronze

Marin Brewing Co., Marin-Tiburon Blonde,

Star Brew (wheat wine).

Anderson Valley Brewing Co., Anderson-Brother David's Double

Schooner's Brewing Co., Antioch-Old Diablo

Sacramento Brewing Co., Sacramento- Red Horse Ale

World Beer Cup Winners

Women Only Home Brew Class

Did you know there is a Women's only brewing competition, right in our own backyard? The QUEEN OF BEER competition is held each October in Placerville. This is the only competition to feature women brewers as the entrants.
There are many competitions with specialty themes, but this one has encouraged countless women to take up the art of brewing and appreciate better beer.
The Brewmeister will have a Women's Brewday at the Folsom Shop, in anticipation of this competition. The date will be in mid to late June. The class will feature both an extract and all grain beer, along with tips and techniques for brewers.
The Brewmeister is proud to have Beth Zangari and Annie Johnson as the co-instructors for this class. This will be a fun and informative event!
Beth Zangari is Queen of Beer Founder, Zymurgy Columnist and Grand Master Judge, who has been brewing for close to 20 years.
Annie Johnson is a very successful competitive brewer and past Queen of Beer, Best of Show Winner! She has won awards in all levels of brewing competition.
The class is limited to 20 female students. Pre-Registration is required. You must be at least 21 to attend.
Date: June 21, 2008.
802-A Reading Street, Folsom, CA
Cost $40 Time: 11am to 4pm. Lunch is provided.

Brewmeister contact info: http://www.folsombrewmeister.com/

Bottles vs. Cans

When the store clerk asks me, “Paper or plastic?”, I sometimes get a glazed look over my eyes.

However, when I go to the store to purchase beer and ask myself bottles or cans the answer is easy. Beer comes in clear, green, brown, opaque bottles and cans.
I recently compared Newcastle Brown Ale in the can and the bottle and found the canned beer more enjoyable that the bottled beer.
Why would it make a difference? UV and florescent lighting changes the hop compounds in beer. The change results in an unpleasant aroma referred to as skunking.
If you like your Corona, grab the case. If you the Lowen brau, grab the case. These beers are very delicate and are better protected in the case than they would be in the six-pack.

21st Ammendment protects is fabulous Watermelon Wheat in a light blocking can

Sacramento Brewing Co.

Sacramento Brews and Review
Sacramento Brewing Co.

Let’s say it’s Sunday and you want to do something special for that someone special.
Or you have family and friends over for the weekend and you want to show them one of Sacramento’s: best restaurants by California Restaurant Association standards, best restaurant voted by local sacramentan’s, and a plus....Sacramento’s most decorated brewery. What better way to do that then to go to Sacramento Brewing Co. for brunch!

Sacramento Brewing Co. was established in 1995 and is located on 2713 El Paseo Lane in the Town and Country Center on the corner of Marconi and Fulton. It became an icon in the Sacramento area by restaurant standards because expert restaurant openers solidly planned the concepts for the restaurant and brewery.

Their website is currently under construction. You can check out what is going on by going to their blog page which is very slick and full of very interesting things that are going on with the restaurant, and the brewery. Sacbrew.blogspot.com.

The restaurant was recently sold due to the passing of Sam Peterson whom I had the pleasure of meeting in 1998. The new owners are smart and know that can’t possibly do much to improve this restaurant. The only plans they have (as of now) are to include beer into some of the menu items. And keep Peter Hoey as the brew master.

Peter Hoey continues to make world-class beer locally. The Red Horse Ale took Bronze at the 2008 World Cup. Previously, his Saison took a medal at the Great American Beer Fest(I hope you didn’t miss that one). Peter Hoey started his career as brewer at SBC when it opened. He then moved on to Sierra Nevada and Bison Brewing Co. During that time he schooled at the American Brewers Guild. Thank you, Peter for coming back to Sacramento. We missed you.

New releases for the month of May include Luna de Meil, a Vienna lager. Especially Peter for his anniversary developed this beer because it is one of the few beers his wife enjoys. A Chili beer, which took best of show at the state fair, will be re-released. Another brewers special being offered is a Maibock.

Sacramento Brewing Co. has happy hour3-6 daily. On Mondays and Tuesdays they have an all you can eat BBQ ribs. If you want to sample all their beer then you can get 5 5oz. Sample for $5.50 or 10 5 oz. Samples for $10.50. If you want to take some of Peters World Class beer home then you can purchase a growler and get it filled for $14.00. Refills are $7.99. Include $1.00 for their premium beers. Keep in mind that is you have a special event coming up whether at work or otherwise, they have a banquet room which seats 10-45 people. On Fridays, they have live music. No matter what day of the week it is, there is always plenty to be had at SBC.


Save the date.
Another way you can support your local brewery is to attend the 2nd Annual Field of Dreams at Raley Field Saturday May 24. 1-4:30 p.m.
This event supports the Northern California Brewers Guild and raises money to help smaller breweries purchase equipment that that would not otherwise be in the budget.
Over 39 breweries will host this event. Surely each brewery will have at least 2 beers on tap. That is a possiblity of 80 different beers to try. That breaks down to 3cents a beer!!! And we're supporting a cause too. Sounds like I will have to be there. Hope to see you there too.
Tickets are available at raleyfield.com/ticketmaster.com and are $25 in advance.

75th Anniversary

Support your local brewery by coming out on April 7 to celebrate the legalization of beer.

Prohibition officially ended on December 5, 1933 with the ratification of the 21st ammendment.

It was a campaign promise to end the national ban on alcohol that helped Franklin D. Roosevelt to win the presidential seat. (wasn't it?) .

Thanks to FDR our quality of life means that we can enjoy the craft of brewers througout the fine state of California and any other place in this great nation.

Brewers and breweries have raised millions of dollars to support communities and charities in our neighborhood. They provide social opportunities with their festivals.

Brewers have a great american entreperneurial spirit when it comes to marketing this great product. So get out on Monday and raise a glass with your friends to the brewers and microbreweries.

Rubicon Brewing Company

If the weather is good, I always choose to sit outside at a restaurant. There is something very European about eating outside on the sidewalk. Tonight at the Rubicon, I will be lucky to get a seat at all.

The Rubicon Brewing Co. has been in operation since 1987 and is one of the few microbreweries in the Sacramento area to offer outdoor seating in a city, which rivals France for the number of trees in the city. It is located downtown at 2004 Capitol Avenue.

On tap you will find fine examples of Czech Pilsner, a pale ale with a fun name, “Monkey Knife Fight”, Amber Ale, Stout, Irish Red Ale. Their IPA is so good they bottle and distribute in 22oz bottles. Check out www.rubiconbrewing.com for stores.

You can try all their beer with their 5oz samplers for $1.50 ea. If you find one you have to take home with you. You can purchase a 1 gal. Growler (or 2) filled for $18. When you come back for refills, it only costs $14. That’s cheaper than their Happy Hour prices on Monday after 5pm and their pint nite on Tuesday after 8pm. A new venue at Rubicon is the Saturday and Sunday Brunch from 8:30-10:00. The menu features very classic and traditional breakfast fares, which are sure to please any tummy.

But you don’t want to miss out on the food and people watching. Whether you sit outside or inside, a Sacramentan can see the cross section of cultures and sub-cultures that beer brings together. Today I see Deadheads, past-active 20/30 members, families, Sac City Derby girls, and Capitol City workers. Brewer, Scott Cramlet, is in front of the bar chatting it up with the locals.

Scott Cramlet, started life as a home brewer and GCBA member. He was barely drinking age when asked to join Rubicon as a brewer. As a result, Scott encourages local home brewers to come down with their mason jars and collect yeast, and have a pint.

In 2-3 weeks there will be some good Mexican lager yeast available. The Mexican lager yeast was used to ferment beer for the 2nd Annual Brewer for the Day winner. This year the winner was Larry Zinky. His beer will be available on May 5th. Just in time for Cinco de Mayo.

Ladies, mark your calendar! The 2nd Annual Women in Brewing will be on April 26th. This event brings together women in the brewing industry to raise money for W.E.A.V.E. This is a non-profit organization, which helps women and children. I cannot think of a better way for us to support our local brewery.

Another way for ladies to win big on this event is to bid on raffle items. The Brewmeister Homebrew Outlet will be contributing 2 seats to their Women’s Brew day. This event is being co-hosted by BJCP Grand Master Beth Zangeri and Silver Medal Winner at last years National Home brewers Conference, Annie Johnson. Both are actively involved in Queen of Beer. This is a nation wide women’s only homebrew competition, which is organized every October in our own back yard.

With the Sacramento weather warming up, I can’t think of a more pleasant way to catch the Sacramento Delta breeze than sitting outside Rubicon with a pint of beer and enjoy the shade of trees and keeping company with the good people of Sacramento.

8th Annual Double IPA Festival

You typically will not find me attending festivals unless I am there for "man" power. I made an exception for the 8th Annual Double IPA Festival in Hayward at the Bistro.

Several years ago I had my first vertical double IPA sampling at The Bistro. I found it difficult to warm up to the "Hummer" of hopped beer. I was happy with a good IPA.

Thankfully palates change. One learns to develop the process of keeping an open tongue when it comes to new beers. So I decided I couldn't think of a better way!

27 different breweries represented themselves. There was a total of 34 double IPA's to be sampled. A strategy had to be developed. The ticket price only allowed a sampling of 10.

My cousin and I decided that we would each try a different beer and share our samples. It required the use of the list which was handed to us with our commemorative sample glass.

The average alcohol content of the beers was almost 9%. One was as high as 11.8%. It's necessary to support the hops with alcohol. I was pleased with all the beers that were there. The double IPA is a purely American beer style. The name IPA is an acronym for India Pale Ale. This is because the English pale ales which were imported to it's colonies in India were recieved in a concentrated form which gained popularity.

Some of the entries came as far south as San Diego, as far north as Oregon, a suprise eastern entry from New York, and a healthy representation throughout the California and Colorado States.

It was a pleasant suprise to run into Rick Sellers, the new beer editor for Draft Magazine. It wasn't long before Tom Daldorf; the publisher for the Celebrator magazine joined our conversation. Nick Campbell of the Blue Frog was there also.
My cousin and I managed to leave with our taste buds intact, a broad spectrum of what a double IPA can be like, and one of the great sandwiches The Bisto has to offer.

Session Beers

Alternatives to American Lite Lager

Let’s face it! American Lite Lagers are popular because they are low in carbohydrates, you can enjoy several over the course of a meal and not get tanked, and you can enjoy them with just about any food. This is not a bad thing. It’s a good thing. Right? The problem is with the selection. I’m sorry but Bud Lite, Coors Lite, Miller Lite, are not examples of alternatives.

Are there other beers that are low in carbohydrates, low in alcohol, and taste great? Would you like to know what they are? Where in beer land could one find such a beer?
Low alcohol beers are more popularly know as session beers among beers aficionados. What is a session beer? For the purpose of this article, a session beer will be defined as a beer with less than 5% alcohol by volume (ABV).

In Sacramento

In Sacramento, fewer calories do not meet less everything else. I will consider several breweries, which brew beer with ABV <5%. These beers will range in appearance, aroma, mouth feel, and flavor from one spectrum to the other. I will start with beers, which are lowest in bitterness. It has been my experience that the general population finds bitterness the least attractive feature of beer. I’ll work you up the hop ladder from there. For reference IBU will indicate bitterness.

Lagers: (IBU 10-25) Auburn Ale House, Beermann’s, both carry a flavorful lager. In fact these are the beers, which fathered the lite lagers. Go back to lager roots and discover what all the fuss was about. You will find more flavors. These are inspired by German heritage and the bittering profile will be very low. I like to think of lagers as the “champagne” of beer. You can drink this beer with spicy food.

Hefeweizen: (IBU 10-15) BJ’s, River City, Rubicon carry this is the ever-popular wheat style beer. It can have banana and clove aroma and flavor if you are drinking a German style. American styles will have a more subdued flavor profile. This beer is typically hazy due to the wheat proteins in the beer. Unless it has been filtered. This beer is also low on the bittering hops. This beer goes well with savory dishes

Kolsch: (IBU 20-30) BJ’s, Pyramid, and River City carry Kolsch style beers. While this style can exceed the range I checked the website and these beers are less than 5% ABV so I included them in the list. You will find these styles similar to lagers yet with a little fruitier in the aroma and flavor because it is lagered at ale temperatures to bring out the yeast character. This beer will go with anything. It’s great to pair with salads.

Pale Ales: (20-40) River City, Town Lounge carries this style. Now we are moving up the hop ladder in terms of bittering. Here we will find a little more aggressively hopped beer. There is also more flavor. Bittering hops along with the aroma and flavor it can provide can be very enjoyable. Although there are some that are sensitive to hops many women are. I brewed a very hoppy beer however because it was so well balanced with the malt my friend who stated she didn’t like hoppy beer had two glasses! This beer wants something substantial. If you eating beef, this will wash it down nicely.

Stouts: (IBU 30-45) River City, Elk grove, Rubicon have nice examples. The hop profile will be the same for this style. The big change here is the specialty malt. A very small percentage of roasted or black patent barley gives this style its characterful color. Most people are surprise to learn that is a light beer. They associated the color with the alcohol. Nothing could be farther from the truth. If you like dark chocolate, if you like espresso, then try this one out. It is a great flavorful beer all by itself without knocking you out. Light food goes well with this. Dark meat fish works well.

Belgian Beer Nite

A Night To Remember

Is it possible to remember anything after a night of savoring 11 different styles of Belgium beer? Well if you want to remember your experience then it’s best to take it slow.

Every year, the Gold Country Brewers pull out the stops and invite Martin Lodahl to weave his experiences with Belgian beer into his adventures with Belgium. Watching him talk about the beers is like watching a man talk about his first love, then his second, then his third.
I had invited several people I knew to this lecture. Because I like to help people appreciate how sophisticated a beer experience can be, I made special preparations for my table.
A white tablecloth covered the table. I laid out white plates on which I put water crackers. I placed in the middle of the rectangular table for six a silver colored champagne chiller as a dump bucket. I set on the table bottle of sparkling mineral water for palate cleansing or drinking. Because I wasn’t expecting my guests to bring their own drinking glasses, I placed traditional tulip style glasses on the table to sample the beers with.

There were 12 beers to be enjoyed for the evening and the president of the club was good enough to prepare a flight sheet so that we could follow along and keep notes. This was a great idea because it not very much fun to go to a store and then trying to remember what you had only to come home not getting what you expected.

First on the list was a St. Bernardus Wit - Hoegarrden had always been my favorite commercial example of wit beer but I think I have a new favorite now. Wit beers are unlike American Style Wheat beers or German Heffes primarily because of the yeast strain and the fact that has higher wheat content than the other two. This beer is remarkably light more white than straw or gold in color. It has a crispness and softness that it contributed by the wheat. I know it sounds like an oxy- but it’s true. There is a practice of serving an orange with a popular American made Belgian wit beer however this practice is unnecessary. In fact, if your out in public it’s best not to. You don’t want to be spotted by a beer snob when you do this. It would be a clear indication that you follow mass marketing appeal. This beer was a delight to enjoy. The aroma was filled with fruity esters of orange and coriander, which is very typical for the style. These types of beers are very refreshing. I am commenting on this style because it is one that has caused me to move from the ever popular Hoegaarden Wit.
The following is a list of other beers served which are all available in the Northern California area. You may need to go to more than one market to find them. They are all worth the effort:

ü Leffe Blonde this one is very food friendly try it with anything.
ü De Koninck this is also a very food friendly beer
ü Saison Fantome this one is great with salad made w/ bitter greens.
ü Orval very food friendly beer. Try it with anything. Let your palate determine your favorite food combinations
ü Konigshoven Dubbel, Trappist this is a rich dark beer, which goes well with caramelized food.
ü Westmalle Tripel, Trappist this is a strong beer and can be served as an alternate to the Leffe.
ü Duvel very food friendly beer. Try it with anything. Let your palate determine your favorite food combinations.
ü Unibroue 16 special release
ü Rodenbach this is a sour Flemish style beer, which will be best served by it or with tart items.
ü Cantillon Gueze this is a very funky beer, which goes great with very strong cheeses. The other is similar.
ü Classic Gueuze
ü Cantillon Rose de gambrinus this one makes a great aperitif, or throw into a sorbet maker and makes a palate cleanser between courses.

The Belgian blonde, Tripel, Dubbel, and Golden Strong ales, tend to be higher in alcohol than the other beers mentioned (6-10% ABV). You will also find that most of these beers are only available in 750 ml, bottles. These beers are to be shared. They make a great alternative to the typical bottle of wine. Some of these beers have their own glasses. You can serve these in tulip shaped glasses or a large stemmed water goblet will be a fine substitute.
It is also best not to serve these beers too cold. The character full yeast and other components will be subdued and not fully appreciated. I suggest 55-65 degrees.

Chocolate and Beer Pairing

02.07.08
Some of the nicest people I will probably ever know are the home brewers and zymurgy enthusiasts (H.A.Z.E) of Placerville. They get together every second Thursday of the month at The Wine Smith on Main Street. The owner, Kay, is right there with the lot as they call for pints of beer which she has 8 taps or specialty beers.

Someone in the club always brings something different to share or speaks of a topic of interest. This month, in honor or Valentines Day, it was chocolate. David Bradstrom was the presenter. As he spoke of the process of chocolate making, percentages of fine chocolate were passed around. A vertical sampling is always the best way to develop a sensory profile of anything your trying to evaluate because it helps to develop the range of the product.

After we sampled the chocolate, bowls of mole, butternut squash topped with chocolate, white chocolate quesadillas, chocolate truffle cheesecake, chocolate mousse cake with raspberry coulis, chocolate truffles, and chocolate covered orange jelly candies were passed. I loved washing this all down with a Frambois Lambic. I think after all that, the meeting disintegrated into a small party!!!

Beer Chic 101

This is a beer course for women by women.
Sample over 81 different beers over the nine courses.
These courses are offered in a friendly, fun, sophisticated setting.
Take all nine courses or just take one.
Learn how to differentiate aroma, appearance, flavor, and mouth feel with a certified beer judge.
Understand the significance of how to properly store, serve, and pair beer.
After completing all courses enjoy a popular VIP tour of select breweries

Virginia Jamison has been actively involved in the beer brewing community for over five years. She participates in commercial and homebrew competitions throughout the Northern California area. She writes regularly for her blog, a homebrew club, and a homebrew shop.

Beer Chic 101 The Basics and Session Beers

March 6 6:30-8pm $35/pp
Space is limited to 10

Email beermaven@sbcglobal.net for reservations at a Sacramento location

Stone Brewing Company

There’s a funny story behind the Stone Brewing picture. I was in San Diego visiting relatives for the holiday. I tried to round up the men folk to make a drive out to Stone Brewing Co. but they were not interested. The girls wanted to go! So we piled into the minivan. This wasn’t really planned out so we were lucky to get into the last tour for the day. Our guide was very informative and afterward were allowed tastings from the tasting room the girls were impressed with the variety of beer available. They are accustomed to Lite American Style beers and really enjoyed the fruitiness of some of the bigger beers. After we had all the samples we were allowed to have, we moved to the restaurant. This restaurant was beautifully designed with lots of architectural interests. I was really impressed with the beer menu. Not only did they carry their beer, they also carried beer from various breweries throughout the California region. This is an indication of how they support the brewing industry in general. While the restaurant was beautifully done, I am an al fresco type of girl and if there is outdoor seating and the weather is agreeable then I will always choose to sit outside. The outdoor area is family friendly and very park like. There were lots of waterfalls scattered throughout and lush gardenlike surroundings. If you come with your family during the day the kids will have plenty of area to be kids. Check out their website. The next time you find yourself making plans to go to San Diego, a trip to Stone Brewing should be in your itinerary.
www.Stonebrew.com

2008 Pubcrawl

I could not have asked for a better pub-crawl. I could not have asked for the brewers to do any more for us than they did on this event. In fact, the brewers went beyond my expectations this year.
Before anyone got on the bus, each attendant received a goody bag. Each destination was not more than 30 min apart so Kevin Pratt and my lovely pourers Chuck and Bill barely had time to pour all the beers before we got to each destination. Town Lounge, Brewmiester Homebrew shop, and Manderes generously donated these beers. They toughed it out and kept up the pace, though! Kimberly did a great job handling the microphone when she called raffle numbers.
The first destination was at Sudwerk’s. Jay Prahl is the brewer there and he greeted us with a stack of beer for all to help themselves to. He talked about the brewing process. history of the Sudwerk brewery, and original owners. He led the group into the brewery for a question and answer session.
We learned much about his personal history in the brewing industry. Sudwerk’s is a teaching brewery for the University of Davis Brewing School that is renowned throughout the world. It has close connections with Anhauser Busch and our group could not resist making a comment about AB to which Jay graciously answered.
We also learned that Sudwerk’s is doing contract brewing for Moylan’s 12oz bottles of Kilt lifter. Before sending us on our way, Jay poured for us an example of Keller bier,. The applause from the crowd proved that this event was off to a great start.
The next destination was Blue Frog. Nick Campbell warmly received us in a great room already set with our own taps. The tables were ready with the food that Blue Frog is known for.
Because the group already had over eight different beers in various untold quantities the large crowd was very quiet as all sat and hungrily ate the yummy assorted pizzas that kept coming to us fresh out of the oven.
Once Nick could see that we had our fill, he took groups of people to show off his brewery. After the tour of the brewery was complete, he talked with us about some of the issues with labeling laws that he had been having. As a result of these labeling laws, he had been forced to sit on two different oak-aged beer. He generously shared theses with the group.
Nick hung out with the group after the pouring. Everyone had an opportunity to have a personal discussion with him. Nick was very gracious and very impressed with the group.
Finishing up with our second brewery, we boarded the bus for more beer. We had to because Kevin Pratt our MC asked everyone if they wanted more beer and unanimously the response was yes (no kiddin!).
We were having a great time and even a little ahead of schedule, so Kevin commandeered the bus for a little out of route beer action. Monument Liquors in Concord has a great selection of beer and it was a treat to have the time to stop there. Everyone came out with some sort of booty. I snagged a Wit Bier, which I had the privilege of evaluating several years ago for the Celebrator. I could never find it in the Sacramento area but I did find it there. Kimberly scored big time and generously donated a magnum of Stone Brewing Co. ale for the raffle. A lucky dog that was not a club member scored that one.
Back on route for next scheduled stop, we headed to Black Diamond Brewing Co. I included Black Diamond Brewing Co. because I was surprised at the fact that while Sacramento only has two beers in the area they make six. I thought it would be a great way for people to become more familiar with the beer and create a demand for the product in the area.
Derek is the brewer there now. He was introduced to the brewery by way of Grant Johnston when they met while both were brewing in Europe.
Black Diamond is a production brewery that features a beautiful taproom. Again the taps were opened for us. There is Elf Ale (not available in the Sacramento area), a dubbel style beer, which was my personal favorite.
While Derek took the group in to tour the brewery, General Manager Tom made sure that everyone had every style of beer they had in the taproom. Really, he insisted on us having all those good beers! After the tours were completed, Derek came out with a pitcher of stout, (more beer) which was straight from the conditioning tank. It is a new beer for Black Diamond and a special surprise for us! Black Diamond had still more surprises as General Manager Tom came out and presented us with neat-o parting gifts of pint glasses and bottle openers.
Our last stop was Schooner’s. I was really looking forward to Schooner’s! Craig Cauwels was waiting with several special beers including a lambic for us. And the Delta Homebrew Club would be there to hang out with us.
Schooner’s has a large banquet room toward the back of the restaurant where the homebrew club was waiting. It was great to see some familiar faces and meet new ones with their club. Once seated the servers immediately took our dinner orders and Craig brought out many different beers for us to try. Most of the beers we tried were awarded Gold, Silver medals from various competitions.
In addition to all the fabulous food and beer that was served to us, Schooner’s had a dessert prepared with stout. I had to have it! And forced everyone at my table to at least have a spoonful (Mud Pie cake with stout and chocolate syrup and whipped cream, yeah they were “forced”). When every one was done with their meal Craig took all who was interested (and still able to walk) to the brewery and had a personalized tour for all who went. The day ended for us with the usual mindless movie to ignore, projected throughout the many screens on the bus. With over 16 different beers that had been sampled during the bus ride and the 22 on brewery tours, everyone was finally ready to take a break from it all and relax for the rest of the ride home. We arrived back at about 9pm to Hoppy brewing, feeling dizzy from all the education we had and nobody hurled. Now, that's a successful pubcrawl>

Hello, Sacramento!

Welcome to my blog.

I have been associated with the commercial and home brew community in Sacramento since 2002. Over the years I have participated in State and County judging for commercial and homebrew beers. I am a beer judge and homebrewer myself.

I have hosted the annual AHA(American Homebrewers Association) Teach a Friend to Brew for the past three years. I have also organized annual PubCrawls. I have a degree in Culinary Arts and have a passion for food and beer. I will currently be writing for the Gold Country Brewers on a monthly basis and you will see my efforts here as well.

Did I mention I was a female? I choose the name Beer Maven because maven is described as an expert. It is my goal to share with you any expertise I have in the area.