Posted: Nov 2, 2013 2:30am ET
While many people know how beer is made and have great respect for the veteran brewmaster, most think the brewing process is too complicated to try at home. The American Homebrewer's Association wants to change this misconception, and so the organization is celebrating its 14th annual Learn to Homebrew Day today.
More than 230 events are scheduled for today, in homebrew shops, breweries and garages throughout America, with one sole purpose: To teach newbies that brewing beer at home is not only fun and rewarding, but easy.
"A lot of people think it's complicated and takes a lot of time," AHA director Gary Glass told me via phone. "And that's really not the case. It's pretty simple. If you have minimal abilities in the kitchen you can still make good beer at home."
While Glass is undoubtedly correct (he is an expert after all), making great beer at home is a bit of a challenge. I can speak from experience on this. My one shot at making my own beer at home ended up producing a stout that tasted more like vinegar than beer. Great beer, however, can be had, but like any other kitchen activities, practice makes perfect.
When I spoke with Glass, the most important factor he emphasized for homebrewing is sanitation. This means making sure any surface that will come in contact with the beer or ingredients needs to be squeaky clean, lest you run the risk of contamination. It's also important that one tries and educate him or herself as much as possible before starting. (The AHA has an incredible website of resources you can peruse to help get you started.)
So what are the benefits of homebrewing? Aside from saving money—ingredients for a typical five-gallon batch, which yields about 24 bottles, costs between $25 to $45—homebrewers get the satisfaction of tasting something they brewed themselves, and can even make a party of it so others can get in on the fun.
Posted: Oct 31, 2013 1:30pm ET
Germany's Oktoberfest may have officially ended on October 6, but for one night last week inside the Nat Sherman Townhouse, the spirit of the sudsy celebration lived on as dozens gathered for plenty of German beer and food, mixed with a few cigars, of course.
The event was Quesada Oktoberfest, and on hand was none other than Manuel Quesada, the patriarch of Manufactura de Tabacos S.A (MATASA), passing out Krone, the newest size in his line of Oktoberfest cigars, along with his nephew Terence Reilly. The duo has been traveling the country since August, hosting beer and cigar pairing events in more than 20 states.
An ardent beer man, Reilly had the great idea to blend a cigar that could pair well with the Märzen-style beers, or just Märzenbier, served in Munich, Germany, during Oktoberfest. In 2011, Oktoberfest the cigar debuted in two vitolas, and since then four more sizes have been added. The cigars, Dominican puros, wrapped in what Reilly calls Dominican Cibao leaf, are the perfect complement to not only the malty flavor profile of a typical Märzenbier, but really any beer that has a healthy malt backbone.
Upon walking into the store, located on 42nd Street in the heart of Manhattan, guests were given a number which they then exchanged for a decorative beer stein with a lid. (A good solution to keep stray ash from falling into one's beer.) The steins were then filled with either Beck's Oktoberfest, Paulaner Oktoberfest-Märzen, or Erdinger Oktoberfest Weissbier. While Paulaner is the only one of the three breweries officially recognized as an Oktoberfest brewery, the other two beers are no slouches.
Most attendees conversed, imbibed and smoked in various social circles, but a few gathered around a flat-screen television to watch the first game of the World Series between the Boston Red Sox and St. Louis Cardinals. Being a Sox fan myself, my eyes were glued to the television for much of the night. Occasionally (i.e. during commercial breaks), I'd make my way to a table filled with typical Oktoberfest fare: doughy, oversized pretzels, cabbage, schnitzel, and plump sausages. Perfect food for the night.
Posted: Oct 25, 2013 10:30am ET
Despite the fact that craft beer continues to surge in sales and consumer popularity, there is still one place where it is shockingly difficult to find great craft beer: fine dining restaurants.
While some high-end establishments recognize that the craft beer "trend" is actually permanent and have adjusted their drink menus accordingly, far too many places lag behind the times. Wine is still the dominant pairing partner in much of the scene, and while that's not likely to change any time soon, more restaurants should be offering a beer pairing menu for those who want the complex flavors of a well-crafted beer matching their meal.
French brasserie Cafe D'Alsace embraced this idea six years ago when it opened with a full-time beer sommelier on staff; someone to expertly pair the hearty, elegant flavors of the Alsatian cuisine that Chef Philippe Roussel, a third-generation chef from Brittany, prepares. Located in Manhattan's Upper East Side, the restaurant does offer a traditional wine list, but the emphasis is on the 125-plus beer offerings, many of which are even aged in an impressive cellar. Broken down by beer style, the menu also states the beer's country of origin, and a separate menu lists the day's draft-line beer.
Guiding diners through the pairing adventure is beer sommelier Gianni Cavicchi. Cavicchi has always impressed me with not only his unsurpassed beer and pairing knowledge, but also for his ability to stay abreast of trends happening within the craft beer world. Evidence of this can be seen by some of the events he has organized for the restaurant: Bastille Day Pig Roast (a celebration of French craft beers); Flying Dog Firkin Friday, in which he tapped what was at the time a brand new unfiltered American IPA from the brewery; and his newest event, Sausage, Cider and Beer Week, going on right now at the restaurant night, which is not just a nifty homage to Oktoberfest, but proof that the cider market is officially #trending towards resurgence.
Posted: Jun 19, 2013 12:30pm ET
Some say it's impossible to pair a premium cigar with an American-style India Pale Ale, and while it pains me to admit it, they are largely right.
Often the crisp, dry finish of a typical American IPA doesn't mesh well with smoke, but instead cuts right through it, acting more like a palate cleanser rather than a flavor partner. Even worse, the normally pleasant, hop-forward bitterness of an IPA can sometimes latch onto the bitter notes of a cigar and overwhelm your palate. (Remember the absurd bitter beer face commercials of the ‘90s? Something like that.) While some IPA and cigar combinations do exist—and work well—largely the two are best left to enjoy on their own.
For those looking to match smoke with a beer featuring a strong hop-profile, Double IPAs, or DIPAs for short, are perhaps the best answer. By definition, based on the Brewers Association 2013 Beer Style Guidelines, DIPAs, also called Imperial IPAs, offer higher hop bitterness, flavor and aroma than American IPAs. However, in order to balance out all those hops, DIPAs possess a higher malt character along with higher alcohol content. It is these two qualities that make them such good candidates to pair with premium smokes.
Recently, Dogfish Head Brewery and Sierra Nevada Brewing Co. released a remarkable DIPA called Rhizing Bines. The brew is the first collaboration from the two breweries since they released Life & Limb in 2009. The brew was largely the brainchild of Sam Calagione, president and founder of Delaware-based Dogfish Brewery, and Brian Grossman, son of Sierra Nevada Brewing co-founder Ken Grossman. (The name Rhizing Bines refers to the hop plant, which is often mistakenly called a vine but is technically a bine. While vines use suckers and tendrils to climb, bines have tiny hairs that aid their ascent.)
Rhizing Bines is being billed as an "East-meets-West" DIPA for a slew of reasons. Firstly, the geographic locations of the breweries: Dogfish calls Delaware home while Sierra Nevada is headquartered in Chico, California. Secondly, the beer incorporates ingredients and brewing techniques from both breweries. Thirdly, the tasting profile of Rhizing Bines is something of a cross between the prototypical East-Coast IPA and West-Coast IPA, styles that Dogfish Head and Sierra Nevada helped define. Additionally, the name is a nod to Sierra opening up its first East Coast brewery next month.
Posted: Mar 1, 2013 12:00am ET
It’s no secret that the hop-forward taste of India Pale Ales, better known as IPAs, are a big hit with American craft beer lovers. IPA, perfect for showing off the intense flavors and aromas of American-grown hops, is not only now the best-selling craft beer style in the country, according to the Brewers Association, but also the most-entered category at the Great American Beer Festival, the nation’s premier beer festival and competition. In other words, craft beer drinkers love IPAs and brewers enjoy brewing them.
So with all this IPA floating around, it makes sense that Bavarian glassmaker Spiegelau, which has been blowing glass since the 16th century and was bought out by acclaimed wine glass and decanter maker Riedel in 2004, has added an IPA glass to its lauded Beer Classics collection. In short, the thinness and superior materials of the glass, along with its odd shape, enhance an IPA beer drinker’s experience because it maintains the proper temperature, head and carbonation of an IPA for longer.
To aid in the design of the IPA glass, Spiegelau tapped the minds of Ken Grossman, founder of Sierra Nevada Brewing, and Sam Calagione, founder of Dogfish Head Brewery, two of the country’s most influential beer men known for concocting stellar IPAs. Adding some punch to the launch, Grossman and Calagione also collaborated on a new IPA called Rhizing Bines, the two’s first joint effort since their celebrated Life & Limb brew in 2009. (More on this, including tasting notes and cigar pairings, in a future blog.)
But first, the glass. Spiegelau unveiled the new IPA glass at a colloquium-style event moderated by company vice president Matt Rutkowski and held in New York City’s NoMad Hotel. On hand was Grossman and Calagione. Rutkowski, who cut his teeth in the restaurant industry as a wine director, caught the craft beer bug in the mid-1990s and studied to become a certified beer sommelier. He’s worked at Spiegelau since 2007. Shortly after he joined the company, it debuted its Beer Classics collection in the form of three vessels: a lager, tulip and wheat beer glass. Essentially, it’s the goal of Rutkowski and Spiegelau to launch a series of glasses that enhance the drinking experience for craft beer lovers, much like what Riedel was able to accomplish in the wine world years ago.