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Beer, Wine & Spirits

Rob Miller

2004-01-01 11:40:00

: Is beer really fattening, or is all the recent media-hype aimed at selling more of the new 'low cal/low carb' beers?

ANSWER: The calories found in an average beer (about 150 calories) are less than the calories found in a Whopper (650), or a large order of fast food French fries (500). But, if you drink one 12-ounce bottle of beer every day and don't alter your diet or your exercise regime, then you can expect to gain about 15 pounds over the course of a year. One should never advocate giving up beer, so as a beer drinker, it never hurts to exercise more, or to eat less. The calorie content in beer is pretty close to the number of calories found in a 5-ounce glass of wine (about 125 calories). And like beer, the calorie content will vary depending on the type of beer or wine of choice. Still, compared to some of the alternative choices in alcoholic beverages, beer doesn't look too bad. An 8-ounce Pina Colada contains 465 calories, an 8-ounce Long Island Ice Tea - 225 calories, and an 8-ounce Margarita has 300 calories. If weight gain is a factor in your choice of alcoholic beverage, why not try the low-carbohydrate approach? It is possible to include moderate amounts of regular brewed beer in a low-carbohydrate diet. One stumbling block that some beer drinkers find when trying to shed weight on a low-carbohydrate diet is the reliance on light beer with its minimal carbohydrate content (and some might say taste). Is it possible to move beyond the restrictions of light beer and on to one of your full-bodied favorites? If you're a beer drinker, the answer might be obvious. There are no carbohydrate listings on the cans or bottles of regular brewed beer because the government feels that "... nutrition information on labels [of regular beers] is unnecessary and unwarranted." Brewers of light beers, however, have to not only prove that their products are lower in carbohydrates and calories by listing these counts on beer containers, they must also include the nutritional values of the lighter brew. Remember, it's the residual sugars left behind after fermentation that contribute to the majority of carbs in beer. Non-alcohol (NA) beers are a good example of this. A Beck's Haake NA has 20 carbs per 12-ounce serving! Lower alcohol content has nothing to do with the number of carbs found in that beer.For the benefit of anyone who's considering using the low-carbohydrate approach to shedding unwanted pounds, here are some popular beers along with their carbohydrate content. All are based on carbohydrate content in a twelve-ounce beer.Cooper's Genuine Draught 7.02, Pete's Strawberry Blonde 13.70, Corona Extra 13.99, and Anchor Steam a whopping 16.00.

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Beer, Wine & Spirits

Rob Miller

2003-12-01 13:02:00

:  I've read a lot about wine and cheese pairings. Do you have any suggestions on beer and cheese pairings?

ANSWER: Assemble a good selection of cheese from each category-four to six varieties of cheese, add mild, bland crackers such as soda crackers, bread or toast rounds. In general, start with more subtle cheeses and light-bodied beer, and progress to the more intense, full-flavored combinations.   Mascarpone cheese is a buttery soft spreadable Italian-style cheese. It is sweet, fresh and versatile. Spread on whole-grain crisp bread and top with sliced radishes. Pair Mascarpone with a complex fruity ale, such as Point White Biere, a Belgian-style saison brewed with a bit of wheat malt for tangy flavors to contrast with the buttery richness of the cheese.   Mozzarella, made from cow's milk, is packed in water for freshness. It has a delicate, milky flavor, porcelain white appearance, and springy texture. Skewers of Mozzarella balls and cherry tomatoes make a colorful appetizer. A toasty, rich dark lager such as Rogue Shakespeare Stout, brewed with black patent and chocolate malts, contrasts with the sweet dairy flavors of the fresh Mozzarella.    Brie, a creamy, soft ripened cheese that, when perfectly ripe, will be spreadable at room temperature. Sold in full wheels, or cut into wedges. Brie's rich taste notes are buttery and woodsy, reminiscent of mushrooms (especially when tasted with the snow-white, edible rind). Sample wedges of ripened Brie with other fruits, such as grapes or figs, to heighten the contrast in flavors. Cherry ale is a Belgian-style kriek ale (traditionally brewed with wild yeasts and aged hops) and infused with both delightful color and bouquet by the addition of fresh, sour cherries. The fruity, sweet taste of the beer goes well with the ripened Brie. Try Lindeman's Kriek Lambic beer for this tasting.   Gorgonzola and Blue cheese is noted for its distinctive, sharp flavor. Blue is marbled with streaks of edible blue-green mold. It can be soft and spreadable, or firm and crumbly. Gorgonzola is an Italian-style veined cheese, with a buttery-yellow, tangy cow's milk base. Present a platter of rich, veined cheeses with walnuts and pears. This European tradition is best served with a robust, yeasty ale in the Trappist brewing style. These beers are aged and bottle-conditioned (extra yeast added just at bottling), so it has a stronger, almost vinous, flavor that harmonizes with the distinctive mold-ripened cheese taste. Try Latrap Quadrupel or Duinen Dubbel.   Brick cheese has a mild and mellow flavor that becomes more pungent with age. Surface Ripened Brick is washed with a special smear of cultures to produce its distinctive taste and aroma. In Wisconsin, grainy hot mustard and sliced onions top an open-faced sandwich of pumpernickel and surface-ripened Brick. A tavern favorite! Add a pale ale such as Odell's Cutthroat Pale Ale with a hoppy, citric taste to balance the creamy, mellow taste of Brick.   Hot Jalapeno and Habanera Pepper Monterey Jack Cheeses add several kinds of hot peppers to heighten the creamy flavor. Terrific as a topper for grilled meats and rustic sandwiches, Hot Pepper Monterey Jack is easily sliced, shredded or cubed. Sierra Nevada Celebration Ale, a strong bottle-conditioned ale, brewed as a "winter warmer" with twice the usual amount of malt and ample dry hopping, matches the searing flavors of the hot peppers.   Smoked Gouda has the level and intensity of smoky flavor which varies by brand, but all smoked Gouda are a bit firmer and nuttier tasting than the regular Gouda, which tastes light, buttery and slightly nutty. Processed smoked Gouda is presented as a spread. A Bock beer such as Moretti La Rossa is a malty and very rich flavored lager, brewed as a "warming" beer for consumption on cold spring days. It has a strong, intensely toasted flavor that counterbalances the smoky tang of the Gouda.   Gruyère and Aged Swiss are renowned for its "eyes". Swiss is a semi-soft cheese that can become more flavorful and firm with age. Color ranges from ivory to gold, and will be darker if it is smoked. Gruyère is a versatile cheese, most often used in fondues and toppings, where its nutty, gentle fruity flavor is accentuated by heating. Pair with a white beer, spiced with coriander, orange peels and other exotic ingredients unexpected in beer. The crisp wheat beer base and spiciness yield to a honeyed aftertaste, perfect for the nutty sweetness of Aged Swiss and Gruyère cheeses. Add either New Belgium Sunshine Wheat or Blue Moon Belgium White.   Provolone, depending upon its age, may be mild and buttery, or sharp and tangy, or even smoky. It has a distinctive creamy white color and hand-molded shape. This makes a fabulous pizza topping, or presented with Italian antipasto ingredients, such as pickled pepperoncini or sliced salami and prosciutto. Dos Equis Amber, a Vienna-style red lager tastes warm, clean and somewhat malty. Its bready flavor complements the more assertive Sharp Provolone.   Aged Cheddar has a full, aromatic Cheddar nose and develops a nut-like flavor, while retaining its buttery richness. Texture becomes drier and more crumbly with age. Color ranges from orange-gold to ivory. Samuel Smith Imperial Stout, a dark stout with a rich, somewhat espresso taste and deep color from black and chocolate barley malts, can stand up to assertive cheeses, such as Aged Cheddar.   Asiago is pure-white, firm and somewhat grainy-textured cheese, with a full, sharp flavor, reminiscent of Cheddar.    Parmesan is buttery-gold, hard and crumbly. An Italian-style cheese that, when aged, has a distinctively sharp and piquant taste, as well as a rich, somewhat oily and crumbly texture. A Marzen lager such as Paulaner Oktoberfest Marzen, has a pale bronze color and warming malt taste, from its somewhat higher alcohol content. It is a little spicy and goes well with these Italian hard cheeses.   Aged Cheddar, crumbly and white, goes well with an extremely hoppy IPA like Rockies Brewing Hazed & Infused, (for contrast), or a nutty brown ale, Goose Island Hex Nut Brown Ale, (for complement).   To finish off your pairings with a great dessert: Philadelphia Cream Cheese topped with a Chipotle Raspberry Glaze. Spread it on a Ritz cracker and serve with Rogue Chocolate Stout!

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Beer, Wine & Spirits

Rob Miller

2003-11-01 08:09:00

:  What is Wassailing?

ANSWER: Drinking Wassail is an age-old winter custom at Christmas time, New Years, and the Twelfth Night. Wassail is a greeting, which means "Be in good health!" One custom in Old England is that the host proclaims, "Wassail," to which all reply, "Drink hail!" Then the cup is passed with a kiss to the next person and it continues until all have drank from it. This later became known as "the loving cup" with the introduction of Christianity.   Wassail is associated with caroling too. There are stories of men carrying a large vessel (Some reports say a bowl with twelve handles, some say wooden, and some used pitchers) from house to house. They would sing, get the vessel filled again and go on to the next house. It was a sign of good luck to have the carolers visit.   Traditions such as 'wassailing' may be credited to the calming and humanity-inducing influence of the holidays. A celebration of religion and the year's birthday seem to influence a rekindled interest in festive foods and drink.    It seems only natural to warm a cold winter night with strong ale. Beer historians tell, as holiday ale met the offspring of Yule, a spiced loaf called Yule cake was born. A slice of this was placed in the bottom of the bowl and warm ale floated it up toward the top. The cup would be passed around with much merriment until both the ale and Yule cake were gone. Then it was a simple matter of mixing another and another until all were…(this part of history doesn't need to be told!)   Here's one of the original recipes: Get a large bowl, dump a half-pound of sugar in the bottom, pour in a pint of warm beer, add a sprinkling of nutmeg and ginger (grated), and mix in four glasses of sherry. Finally, top it off by adding five pints of beer. Leave it sitting out for a few hours. Just before serving, float a few thin slices of toast and lemon on top.    Another version of a spirited winter drink in Anglo-Saxon times was called "Lamb's Wool."  You may find this version a bit simpler: Add brown ale to a bowl, spice it with nutmeg and ginger, back it up with a good measure of sugar, and top it off with roasted crabapples that have burst in the roasting process. Toss the crabapples in when the white interiors pop out. When your guests "come a wassailing" serve them the steaming bowl while shouting, "Wassail!"    While all this sounds great, it might be easier just to buy the modern version already brewed and bottled.

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Beer, Wine & Spirits

Rob Miller

2003-10-01 11:35:00

:  How do I best "attack" a Beer Festival?

ANSWER: Attend! A Beer Festival is a great place to expand your beer horizons. Don't waste time and energy tasting the beers that you're already familiar with. Live on the edge. Be a rebel, but be responsible. Attend a Beer Festival with a group of friends and make it a social event. You'll find plenty of good food, entertainment, and a diverse variety of beers. It doesn't hurt to take along a designated driver (usually they attend free, or at a huge discount) or arrange for a ride home, either by cab or have a friend drop you off and pick you up later. The servings of beer are only one ounce, but it doesn't take too many ounces to add up. So, make those one-ounce portions count.   Accessorize! Make a pretzel necklace. It's important to cleanse the palate between tastings to fully appreciate the different flavors of the beers. Using either hard or soft pretzels, make a chain to wear around your neck. Break off a piece of pretzel to munch either with, or after tastings. In Germany, the soft pretzels are so big; they can be stretched to fit over the head to form a necklace. The pretzel necklace allows your hands to remain free for reaching out, and it's a great way to keep track of how many beers you've tasted. Ladies, leave the purses at home, they just get in the way. Remember to bring your ID (you will be asked to show it upon entering) and bring some cash. You'll want to purchase souvenirs at the silent auction, commemorative Beerfest T-Shirts, and great foods provided by local restaurants.   Do your homework! Learn the difference between an import and a micro-brewed beer. Imports (imported from other countries) are brewed with bottom fermenting yeast, thus will have a full-bodied flavor, with a smoother refined finish.  Micro-brews (brewed in smaller specialty batches within the US) will be mainly brewed with top fermenting yeast, giving the beers a unique flavor style the brew master wants to achieve.   Make a plan! Have a particular style of beer in mind!  Try samples of those beers first. For example, if you enjoy ales, try every India Pale Ale available.      Ask questions! Volunteers serving the beers can be very helpful. Test their knowledge with questions like, "what region are the breweries are located in?" Different breweries each have a particular style (taste). Beers from different regions of the country have distinct identifying flavors. The breweries of the Pacific Northwest will have a hoppy flavor, where the Midwest and Northeast brews will be less hoppy and maltier tasting.    Let your taste buds do the talking! How do you identify the different flavors? Just ask your tongue. Tastes are detected by special structures called taste buds, of which we have about 10,000, mainly on the tongue's surface. There are four sensitive types of taste buds: sweet, salty, sour and bitter. Many different tastes can be distinguished because of the combination of taste and the more discriminating sense of smell. The sense of smell is estimated to be about 10,000 times more sensitive than the sense of taste, although the two are closely related. It is usually correct to say that one smells more flavors than he tastes. When presented with a beer to sample, place your nose as far into the glass without reaching the liquid. Close your eyes and deeply inhale the aroma of the beer. Try to visualize the aroma reaching your taste buds. Identify which senses it appeals to by locating the area of the tongue that is stimulated:  

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Beer, Wine & Spirits

Rob Miller

2003-09-01 10:08:00

: What exactly defines a "micro brewed" beer? Why have they become so popular?  

Rob Miller    Question: What exactly defines a "micro brewed" beer? Why have they become so popular?   Answer: The craft brewing industry was once a way of life for brew masters and saloon owners. Prohibition in the 1920s, wiped the industry out, and it did not emerge again until the early 1980s. A group of entrepreneurial beer lovers with a taste for beer and a head for business began opening small, commercial beer making enterprises known as microbreweries.    The microbrewery brought much of the old-style tradition of beer making full circle. Micro brewed beers are generally made with all natural ingredients: malt, hops, and yeast. These beers are produced in small, handcrafted batches according to recipes that are far too costly and time-intensive for huge commercial breweries.    As craft brewing re-emerged, the Pacific Northwest was at the forefront of the movement. Brewpubs and microbreweries began sprouting up throughout the region laying the foundation of microbreweries that remains unmatched in the United States today.    A friend once said, "Some people collect post cards when they travel, I collect microbrews!" Recent results of The 2003 United States Summer Beer Tasting Competition (USBTC) may just make you change your fall vacation plans with a visit to the Pacific Northwest.    Rogue Brewery, located on the Oregon Coast, has been awarded another Grand Champion. Honey Cream Ale, which repeated as Northwest/Pacific champ in the Kolsch/Golden Ale category, then went on to repeat as the USBTC Grand Champ.  The judges also decided to award the Rogue Oregon Golden Ale an honorable mention in that category since the voting was so close. Every beer Rogue entered for the summer tasting, 11 total, finished first or second in the regional voting! All in all, this was the most impressive performance to date by Rogue Brewery in the USBTC.   Judges awarded Rogue with three more Pacific Northwest Champions: Yellow Snow Ale, Northwest/Pacific champ in the Pale Ale category for the first time after many near misses in recent years, American Amber Ale, awarded the Northwest/Pacific champ in Amber/Red Ale for the fourth consecutive year, and Half-e-Weizen repeated as North-west/Pacific champ in the Belgian/French Specialty Ale category. This makes seven USBTC Grand Champion Designations; more Grand Champ awards over the last three years than any other brewer in the country, by a sizable margin. Three brewers: Mad River Brewing Company (located in the small town of Blue Lake, CA, just east of Humboldt County's largest city of Eureka), Pizza Port Brewing (Carlsbad, CA), and New Glarus Brewing Company (a quaint little brewery nestled on the outskirts of New Glarus, Wisconsin) tied for second honors, with 4 Grand Champs each.

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Beer, Wine & Spirits

Rob Miller

2003-08-01 11:28:00

Who invented beer?  

Who invented beer?   Answer: The beer we enjoy so much today has a very long and fascinating history. Although there is no way to determine the exact time in which beer was first introduced, its making can be traced back approximately 6,000 years to the Sumerians. It appears that they accidentally discovered the fermentation process when wild barley was left soaking in water and it turned into a mash, which fermented. When this was diluted and filtered it made a pleasant, nourishing beverage, rich in vitamin B12 and a supplement to a low-meat diet. The Sumerians realized the aroma was appealing and began repeating this beer brewing process. They labeled beer as "divine" and regularly offered it to their gods.   During the second millennium B.C., the Sumerian empire collapsed and the Babylonians became the rulers of Mesopotamia. Since their culture was based upon that of the Sumerians, it is not surprising that the Babylonians also practiced the art of brewing beer. It is reported that this group knew how to brew 20 different types of cloudy, unfiltered beer. Often times, the beer was made from malted grain that was lightly baked into loaves, which then were broken into water and fermented. The thick, syrupy beer would be drunk through tubes. Beer was so important to this society that strict laws were made to deal with the rationing of it. For instance, a normal worker was only allowed 2 liters per day, civil servants 3 liters, and administrators and high priests up to 5 liters per day. At this time, women were in charge of the brewing process because it was seen as household work.    Ales came first. In the UK (a monarchy where ale is still king), brewing was done in the home by the woman of the house, along with the baking of the bread. The alewife's nut-brown ale was probably slightly sweet, lightly carbonated, and served from the barrel a few days after fermentation was complete. Early brews were fermented at warm temperatures using a kind of bread yeast.   The pilgrims brought ale with them to America. A depleted supply was reason enough for the Mayflower to forego warmer climates and land at Plymouth Rock. An essential of the Puritan diet, ale was rightfully considered a healthier beverage than water, which was often unsafe.    The thirsty settlers quickly set up breweries in the colonies. Barley was planted and harvested, but early ingredients in colonial brew kettles also included corn, pumpkins, parsnips, and oats. Walnut chips were sometimes added for aroma. These hearty ales sustained the pilgrims, fortifying them through the winter 'dry periods'.   Although lager wasn't recognized as a style until the 1800s, it's likely the first lagers were brewed in Bavarian monasteries. Clever monks discovered the virtues of a bitter herb - hops - that helped to preserve and flavor beer, as well as balance the sweetness of the malt. The monks wanted a great tasting; nutritious drink to serve with their meals and during fasting. Beer was used to satisfy the hungry monks because the consumption of liquids did not break the rules of fasting. The brewer-monks also discovered that fermenting beers in cool cellars provided clean, delightful brews. The sophisticated new beer was later distinguished from the older ale style with the name "lager" a derivation of the German word lagern, which means, "to store."  Their love for the beverage turned into a business. The monasteries eventually opened their own pubs and heavily promoted their great tasting beer.    Today, the world of brewing is going back to its roots. Craft brewed lagers are complex, malty, and rich. Fresh, robust ales are brewed in the U.S. A new generation of craft brewers is producing a gorgeous wealth of fine lagers and ales, and we are all the richer for it. Did you know…?    Before thermometers were invented, brewers would dip a thumb or finger into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn't grow. Too hot, and the yeast would die. This thumb in the beer is where we get the phrase "rule of thumb".    In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It's where we get the phrase "mind your P's and Q's".    Beer was the reason the Pilgrims landed at Plymouth Rock. It's clear from the Mayflower's log that the crew didn't want to waste beer looking for a better site. The log goes on to state that the passengers "were hastened ashore and made to drink water that the seamen might have the more beer".    After consuming a bucket or two of vibrant brew they called aul, or ale, the Vikings would head fearlessly into battle often without armor or even shirts. In fact, the term "berserk" means "bare shirt" in Norse, and eventually took on the meaning of their wild battles.    In 1740 Admiral Vernon of the British fleet decided to water down the navy's rum. Needless to say, the sailors weren't too pleased and called Admiral Vernon "Old Grog", after the stiff wool grogram coats he wore. The term "grog" soon began to mean the watered down drink itself. When you were drunk on this grog, you were "groggy".     Many years ago in England, pub frequenters had a whistle baked into the rim or handle of their ceramic cups. When they needed a refill, they used the whistle to get some service. "Wet your whistle", is the phrase inspired by this practice.   For more beer fun visit: http://www.goebelliquor.com/, and make your plans now for the Midwest Beer Fest in Wichita, Oct. 18th, 2003.

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Beer, Wine & Spirits

Rob Miller

2003-07-01 16:09:00

: What is a Rogue? 

ANSWER: There have been many Rogues throughout history - Rogues who have said, "Maybe everyone is wrong?" - Rogues such as Henry Ford in regard to the auto industry, Albert Einstein looking at time and space, Columbus facing the horizon, Galileo whilst looking at the stars.    Rogues take risks.   Rogues are willing to shun titles and personal financial success in the pursuit of the greater good.    Rogues pursue the long shot.    Rogues have respect for diversity.    Rogues are never satisfied to rest on past laurels.    Rogues work hard.    Rogues are driven to succeed in their chosen field.    Rogues ignore the accepted patterns and blaze their own trails.    Rogues have raw talent and focus on it.    Rogues are hones with themselves and others.    Rogues are rebels.    Rogues have one foot in reality to let them get the job done, but they are, nonetheless, led by their dreams.   Rogues drink beer!   Rogue Ales was founded in 1988 with its first brewpub located in Ashland, Oregon. Rogue opened a second brewpub, in May 1989 located in Newport, Oregon. Rogue closed its Ashland operation in 1990, after the great flood destroyed the place. In 1991, with a new brewsystem named Howard (after brew master John Maier's former boss) the Newport brewpub was transferred across the bay to the current brewery. In 1998 Rogue bought a new upgraded brewsystem, named Kobe. Kobe is the only brewsystem now in use.    Although relatively young, compared to the long established 'Brewing Giants', Rogue Ales have quickly become an accepted staple with the beer aficionado and micro-brew novice alike. At the 2003 World Beer Championship, Rogue secured a position among its competitors with these award winning beers:   American Amber~Tawny amber in color with a coffee aroma and tight head. A delicate roasted malt accent, generous use of hops and a smooth finish.    Dead Guy Ale~ Gratefully dedicated to the Rogue in each of us. Created to celebrate the Mayan Day of the Dead. Strangely, the association with the Grateful Dead is pure coincidence. Deep honey in color with a malty aroma, rich hearty flavor and a well-balanced finish.   Honey Cream Ale~ Fermented warm like traditional cream ales with an added twist--wildflower honey from Oregon. A light, smooth, medium bodied ale, creamy head, hints of honey and a crisp light finish.    HazelNut Brown Nectar~ A nutty twist to traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.    Imperial India Pale Ale (I2PA)~ Radically hopped with an intense aroma and hop bitterness. Unfiltered and aged for 9 months. Not for the faint of heart.   Old Crustacean~ An unfiltered, unfined Barleywine. Intense, robust, malty, and dark. Similar to wines in alcohol, derived from grain, not grapes. The cognac of beers, a sipper.   Oregon Golden Ale~ The original Rogue brew dating back to 1988. Deep golden in color with a rich malty aroma. Delicately smooth and crisp flavor and an herbal finish.    Yellow Snow~ Brewed to celebrate the 2002 Winter Olympics. A pale ale, saffron colored with smooth malt balance; floral aroma with a dry spicy finish from whole juniper berries.   Younger's Special Bitter~ An English Special Bitter, rich and flavorful. Caramel maltiness, fruitiness, and hop bitterness in aroma and flavor. A fuller malt foundation than some other pale ales, some background spiciness. Amber in color, dry, hoppy finish.   To learn more about Rogue Nation, and the entire line of Rogue beers, visit their website at http://www.rogue.com/.

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Beer, Wine & Spirits

Rob Miller

2003-06-01 10:13:00

:  Who is Sam Adams?

ANSWER:  Samuel Adams was one of the most prominent Bostonians during the Revolution. He organized the Sons of Liberty and the Boston Tea Party. And he made his living as a brewer. He had a brewery on State Street. Samuel Adams was a firebrand of the American Revolution. He signed the Declaration of Independence. He was a patriot who dreamt then of establishing American independence in government -- and in beer today.    It's lucky for America that Samuel Adams was a better brewer of dissent than of beer. His father's brewery business languished, but Samuel thought it was more important to ferment revolution, not yeast, in a young country increasingly beset by the tyrannies of England.    No one was better at being a revolutionary than Samuel Adams. His cousin, John Adams, who would later become the second President, was the first to use the term "working the political machine", and he believed Samuel was a master. Historians recognize Samuel Adams as the architect of the Boston Tea Party, an event that hardened the lines between England and the colonies and led to the American Revolution.    A skilled propagandist and writer, Adams was a militant champion of democracy. Samuel was rumpled and unpretentious. He avoided the fashion of the day, a powdered wig. Harvard-educated Samuel (no one but his enemies called him "Sam") and his fellow revolutionaries, the Sons of Liberty, spent their days and nights in the taverns and on the streets educating and inciting the colonists against the tyrannies of King George III. As a brewer, Samuel Adams was at home in these taverns. They were, after all, his customers for his hearty, robust ale. Drinking and plotting against wicked England were young ship owner John Hancock, who was to help fund the revolution, and silversmith Paul Revere, who later united the colonies with his midnight ride.    When England's tyranny extended to the sale of tea, Samuel Adams had found a popular cause. On the night of December 16, 1773, 150 men dressed as Mohawk Indians and blackened their faces with cork. Samuel Adams led them to three tea-laden ships in Boston Harbor and requested the keys to the ships' holds. Watched by a large crowd and the Royal Navy, the men worked for three hours, hatcheting open the cases of tea and dumping it into the sea. When the party was over, 342 broken chests floated in the water and 35,000 pounds of tea swirled in the harbor. The revolution had begun. In later years, Samuel Adams went on to sign the Declaration of Independence and be elected Governor of Massachusetts. But he is best remembered for the pre-Revolutionary crusade to which he gave his heart, mind, and voice.    Today, the amber lager named after Samuel Adams continues to lead its own revolution: the exploding demand for great, fresh, full-bodied American beer. Samuel would be proud that his namesake lager has stirred the revival of an all but bygone brewing tradition - small craft brewing, using only the finest ingredients. A beer that sells for over $100?   In 1999, Samuel Adams Triple Bock set the record for the strongest beer ever to be sold with 17.5% alcohol by volume. Then, Samuel Adams Millennium, a brew which commemorated the year 2000, was introduced with an even higher alcohol content of 21%, setting a new record for the world's strongest beer ever sold. With Utopian MMII, Boston Beer Company sought to create an even more astonishing brew by upping the alcohol content again to make the strongest beer in the world!    Samuel Adams' Utopias is the rarest beer ever. It is packaged in a special collectible brew kettle-shaped bottle reminiscent of larger copper kettles used by brew masters for hundreds of years. Only 8,000 bottles were produced. Of that, only 138 bottles were released to Kansas. Of those 138 bottles, Goebel Liquor received 40 bottles. When was the last time you tasted a $129.99 beer? Just remember at 50% alcohol, it's definitely a sipper!   Utopias starts with some of the world's finest ingredients, which give the beer its earthy, herbal taste with the hops adding a spicy note. Caramel and Vienna Malts add a rich amber color. A variety of yeasts were used during fermentation, including the same yeast used in Champagne. They were able to achieve this result (without killing the beer) by feeding (injecting) the barrels with sugar every 9 minutes during the fermentation stage for a specific amount of time. The amount of time, however, remains a secret. As a result of this unique brewing process, this flavorful, slightly fruity brew has a sweet, malty flavor that resembles the deep rich taste of Vintage Port, Cognac or old Sherry and exhibits flavors of the scotch, cognac and port barrels in which it was aged.    Serve Utopias at 55-57º. To fully enjoy its uniqueness, serve it a bit colder and taste it as it warms down. Every sip offers a different flavor. It is a beer by definition, but like no beer you've ever tasted!

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Beer, Wine & Spirits

Rob Miller

2003-05-01 11:00:00

:  What is ‘Cinco de Mayo’?

ANSWER:  It is not, as many people think, Mexico's Independence Day, which is September 16th.  The holiday of Cinco de Mayo, May 5th, commemorates the victory of the Mexicans over the French army at The Battle of Puebla in 1862, which happened at a violent and chaotic time in Mexico's history. Mexico had finally gained independence from Spain in 1810, and a number of internal political takeovers and wars, including the Mexican-American War (1846-1848) and the Mexican Civil War of 1858. France invaded the Gulf coast of Mexico and began to march toward Mexico City from the coast. The French army encountered strong resistance at the Mexican forts of Loreto and Guadalupe. A small poorly armed militia of about 4,500 stopped and defeated a well-outfitted French army of 6,500 soldiers. This halted the invasion of the country. The victory was a glorious moment for Mexican patriots and is the cause for the historical date's celebration.      To answer the question, "What is Cinco de Mayo?" It is a celebration of Mexican culture, as well as the food, music, beverages and customs unique to Mexico. Cinco de Mayo is becoming adopted into the holiday calendar of more and more people every year. And, it's a great excuse to sample Mexico's beer selection!     Historical events influence Mexico, but also Mexican beer more than most beer-lovers might realize. The brief period of Austrian rule and the immigration of brewers from Switzerland, Alsace and Germany introduced lager, which today accounts for all but the tiniest drop of Mexican beer.     Most Mexican beers emanate from two large groups of breweries. One group, Grupo Modelo of Mexico City is partly owned by Anheuser-Busch. It is the main producer and distributor of beer in Mexico. Two of Grupo Modelo's largest breweries are Cerveceria Modelo de Guadalajara, which brews Corona Extra, Modelo Especial and Estrella. This is the only plant that brews Corona Light, which is exclusively sold in the U.S. market. The other of Modelo's largest breweries is Cervecera del Tropico, which brews Corona Extra, Victoria, Modelo Especial, and Negra Modelo. If you want to try a Mexican beer of extreme character, sample a chocolaty Negra Modelo, a dark Vienna-Munich type beer known as "elite of beers" (crema de la cerveza)!      Among the very lightest of Mexican beers is Corona. In 1985, Corona stole the hearts of Spring Break students at South Padre Island, Texas by supplying enough free beer on the beach, that by 1999 it had surpassed Heineken beer as the #1 selling import in the world! But, fashions change. It has become less frequent that you see someone trying to be fashionable by paying a high price for a cheaply made Mexican beer with a wedge of lime in the neck of the bottle. Under the Carta Blanca label, rival company Cerveceria Cuauhtemoc del Montezuma produces a variety of dark lagers such as Sol, Tecate, Bohemia, Dos Equis, and others. The pick from this line is Tecate. It has just a hint of flavor, but paired with a spicy Mexican dish, the flavors explode.      An honorable mention among Mexican beers is Pacifico by Cerveceria del Pacifico, located in Mazatlan. Some will argue this pilsner type beer to the top of the list. A definite on a hot Mexico day! No fruit needed.

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Beer, Wine & Spirits

Rob Miller

2003-04-01 11:38:00

:  What is a Trappist Beer? Is it really made by monks?

ANSWER:  The term Trappist Beer is properly applied only to a brewery in a monastery of the Trappists, one of the most severe orders of monks. This order, established at La Trappe, in Normandy, is a stricter observance of the Cistercian rule, itself a breakaway from the Benedictines.  Among the dozen or so surviving abbey breweries in Europe, seven are Trappist, six in Belgium and one just across the Dutch border. The Trappists, who left France after the turbulence of the Napoleonic period, established all the breweries in their present form. The Trappists have the only monastic breweries in Belgium, all making strong ales with a re-fermentation in the bottle. Some gain a distinctly rummy character from the use of candy-sugar in the brew-kettle. They do not represent a style, but they are very much a family of beers. The three in the French-speaking part of the country are all in the forest country of the Ardennes, where hermitages burned charcoal to fuel early craft industries. It is not usually possible to visit the abbeys without prior arrangement by letter, and can be difficult even then. Most offer their beers in a nearby cafe' or auberge (inn).The breweries:Orval: The most singular of the Trappist brewing abbeys, in both its architecture and its beer. The name derives from Vallee d'Or (Golden Valley). Legend has it that Countess Matilda of Tuscany (c1046-1115) lost a gold ring in the lake. When it was brought to the surface by a trout, she thanked God by endowing a monastery. The monastery, originally Benedictine, later Cistercian, was certainly brewing before the French Revolution. After the revolution, it was rebuilt sometime between 1929 and 1936; it sits on the French frontier, at Villers-devant-Orval in the Belgian province of Luxembourg, not far from Florenville. The present abbey, officially called Notre Dame d'Orval, stands alongside the ruins of the old. Bread and cheese are made for sale, as well as a startlingly dry, hoppy, orange colored ale of approximately 6.2 % (alcohol by volume).Chimay: The best known of the Trappist brewing monasteries. This abbey, also called Notre Dame, stands on a small hill called Scourmont, near the hamlet of Forges, not far from the town of Chimay, also on the French border, but in the province of Hainaut. The abbey, in the Romanesque style, was built in 1850. While the early abbeys brewed for their own communities, Chimay was the first to sell its beer commercially. Between the two World Wars, it coined the appellation "Trappist Beer." The yeasts, working at a very high temperature, impart a character reminiscent of Zinfandel or Port wine, especially to Chimay's 7.0% and 9.0% alcohol by volume beers. Between the two is a drier, paler, hoppier version at 8.0 % (abv). In ascending order of strength are Premiere, Cinq Cents and Grande Reserve. The strongest will mature in the bottle for at least five years.Rochefort: The least well-known of the established Trappist breweries. Notre Dame de St Remy is near the small town of Rochefort, in the province of Namur, where the valley of the river Meuse rises into the Ardennes. The settlement dates from at least 1230, when it was a convent, and brewed at least as early as 1595. The beers, tawny to brown in color, have an earthy honesty, perhaps deriving from a quite simple formulation, in which dark candy-sugar is a significant ingredient. They have flavors reminiscent of figs, bananas and chocolate. The range is divided, according to an old Belgian measure of density, into beers of 6.0, 8.0 and 10.0 degrees. These have 7.5, 9.2, and 11.3 % alcohol by volume. The brewery has always quietly gone about its business, but in recent years its 10-degree beer has won a growing appreciation.Westvleteren: The smallest of the Trappist breweries. The abbey of St Sixtus, at West Vleteren, near Leper and Poperinge, dates from the 1830's. Its beers are not filtered or centrifuged at any stage of production, and emerge with firm, long, big, fresh, malty flavors and suggestions of plum brandy. The Belgian degree system is again used to identify these beers with the strongest being close to 11.5% (abv), but has on occasion been rated the most potent beer in Belgium. The beers are available next door at the Cafe In De Vrede. Otherwise, trade and public alike have to go to a serving hatch at the abbey. A recorded phone message tells callers which beer will be available, and when. If the 11.5% is on sale, cars will begin queuing, long before the 10 a.m. opening time. Each car is rationed to ten cases. The monks are inflexible on this point, even toward a card owner who makes a 1,500-mile round-trip from Odense, on the Danish island of Fynen. "We make as much beer as we need to support the abbey and no more," say the monks.Westmalle: Famous for one beer in particular, a world classic, though it makes three. The abbey of Our Lady of Sacred Heart is in flat countryside at West Malle, between the city of Antwerp and the Dutch border. The monastery was established in 1794 and has brewed since 1836. It is thus the oldest of Belgium's post-Napoleonic Trappist breweries. Its renown, though, derives from the introduction of golden Trappist ales to meet competition from fashionable Pilsners after World War II. Its beers include a marvelously subtle, golden "Single" (curiously called Extra), brewed at 4.0% (abv) for the monks' own consumption. Sometimes also found outside the abbey, is a dark-brown, fruity Dubbel (the French spelling), at 6.5% (abv), and its most famous beer, its golden-to-bronze, aromatic, orangey-tasting, complex Tripel, at 9.0% (abv). These Trappist classics have popularized the notion that an "abbey-style Double" should be strong and dark and a "Triple" yet more potent but pale.Achel: Brewing is being revived, on a small scale, at this sixth Trappist abbey - in Belgium, but close to the Dutch city of Eindhoven. The abbey had a brewery before World War II. In 1998, it opened a small pub initially selling Westmalle prior to making its own beer. This positive step came at a time of less happy news from across the border, where the Koningshoeven abbey was considering consigning its Schaapskooi brewery, producer of the La Trappe ales, to a joint venture with a large, commercial lager-maker.