I know that as much as I bad mouth cheap macro-brewed beer this positive review may seem a bit hypocritical (hipster). Please, bear with me wile I explain whats going on here. I'm not really judging this beer on its merits but more so on its lack of glaring faults. A "good" Macro-made Standard American Lager, or SAL, is supposed to be barely there with minimal aroma and flavor. The strong and robust aromas and flavors that make other beer styles praiseworthy are seen as faults or errors in this style. Remembering this when you're drinking an SAL is important because you can't knock a beer for successfully executing its intended profile. My regular belly moaning about macro-beer is not based my dislike of the the style, it's that a large majority of macro-beer is plagued with real faults. Foul aromas, ill-fitting adjunct grain flavors, over carbonation, over production, and a general lack of individuality in brewing are what you will see me complain about. Luckily not all of the SALs share these bad beer blunders. One of my favorites at avoiding them is Pabst Blue Ribbon, or PBR. It politely exhibits the timid nature of a "good" Standard American Lager without the normal off-putting sensual distractions that give most typical "American" lagers a bad name.
If the person you're drinking with is sucking down a Bud or Miller Light and mocking you for drinking a PBR let 'em have it! Yes it's cheap, simple, and made with adjuncts but it doesn't stink like a wet skunk in a metal box eating overcooked rice or taste like a two day old fizzy corn burp. PBR has a pleasant yet extremely thin grainy malt nose with just a touch of sweet corn and the softest whisper of hop. The taste is nearly identical. Slightly watery pale sweet malt with a mild unintrusive corn layer in front of a nearly nonexistent bittering hop. Very light, simple, and incredibly refreshing. Carbonation is brisk but not overbearing. The light flavor vanishes quickly with a tight dry finish. 12 1970's tacky game show hosts out of 7. At around $10 per 12 pack PBR is a must have in hottest of summer months. A no frills beer that washes down a any greasy burger with ease.
cheers
Wednesday, August 24, 2011
Friday, August 5, 2011
Sierra Nevada Southern Hemisphere Harvest
August 5th is an excellent day to celebrate the near-end of Summer with a pre-Fall celebration. It's situated directly between the 4th of July and Labor day, a perfect point to maximize leisure activities. While the fanfare associated with National Catfish Month may overwhelm August as whole, August 5th shines through with a party all its own. August 5th is International Beer Day!
My selection for International Beer Day is an IPA gem I've been holding for a while. It's an annual produced by Sierra Nevada called Southern Hemisphere Harvest. It's one of two annual "Hemisphere Harvest" ales produced by Sierra Nevada. The Hemisphere in the name denotes the hemisphere of earth where the hops were obtained. They are both made with freshly harvested hops that are shipped directly to the brewery from the farmers. The Northern is a true "wet" hop ale made with fresh, un-dried Washington hops that are brewed the day after harvest. The Southern is made with dried hops that are brewed within one week from being harvested in New Zealand. Since our Spring was New Zealand's Fall we were graced with Southern Hemisphere Harvest just a few months ago.
The pour beams a foggy amber orange with a thick meaty tan head. Bright citrusy fruity hops fill the air and take charge of the nose. The caramel malt backs the vibrant hop nose nicely while a distant yeast beckons for attention. The taste is a hop-head's dream come true. The delicious resinous hop takes shape quickly as the grassy earthen nature of the fresh hop blooms from the citrus bouquet. Not bitter at all for an IPA but also not lacking significant hop character. The firm caramel malt gives the hop a frame to grow on while providing just enough delicate sweet to savor its quality. The hops are defiantly the star here but without such a wonderfully focused malt their complexity would be lost. Nice creamy mouthfeel with medium carbonation. Hop essence lingers with a mostly dry finish. 62 wooden dibbers out of 41 billhooks. This IPA made my International Beer Day quite enjoyable.
cheers
My selection for International Beer Day is an IPA gem I've been holding for a while. It's an annual produced by Sierra Nevada called Southern Hemisphere Harvest. It's one of two annual "Hemisphere Harvest" ales produced by Sierra Nevada. The Hemisphere in the name denotes the hemisphere of earth where the hops were obtained. They are both made with freshly harvested hops that are shipped directly to the brewery from the farmers. The Northern is a true "wet" hop ale made with fresh, un-dried Washington hops that are brewed the day after harvest. The Southern is made with dried hops that are brewed within one week from being harvested in New Zealand. Since our Spring was New Zealand's Fall we were graced with Southern Hemisphere Harvest just a few months ago.
The pour beams a foggy amber orange with a thick meaty tan head. Bright citrusy fruity hops fill the air and take charge of the nose. The caramel malt backs the vibrant hop nose nicely while a distant yeast beckons for attention. The taste is a hop-head's dream come true. The delicious resinous hop takes shape quickly as the grassy earthen nature of the fresh hop blooms from the citrus bouquet. Not bitter at all for an IPA but also not lacking significant hop character. The firm caramel malt gives the hop a frame to grow on while providing just enough delicate sweet to savor its quality. The hops are defiantly the star here but without such a wonderfully focused malt their complexity would be lost. Nice creamy mouthfeel with medium carbonation. Hop essence lingers with a mostly dry finish. 62 wooden dibbers out of 41 billhooks. This IPA made my International Beer Day quite enjoyable.
cheers
Monday, August 1, 2011
Silver Coyote Whiskey
The American microbrewing industry has been on a roll these last few years by trumpeting quality over quantity and redefining what we yanks call beer. In the last ten years hordes of Americans have been finding the flavors offered by the micro industry far superior to that of the generally lackluster macro fare. This should come as no surprise. High quality ingredients and craftsmanship will always produce a better alcohol than one that is simply created to be advertised on television. While I applaud my fellow countrymen and women for this initial bold step in what will likely be a long journey into proper alcohol appreciation, I wish to add an additional destination. A destination some may fear but few will regret. A journey into the extremely new but confoundingly delicious realm of Microdistillation.
One of the main reasons microbrewing has become so much more successful than microdistilling these last few years is the increasingly lax regulation of beer manufacturing. I don't mean to downplay the difficulty of opening a new brewery, but relative to microdistillation, microbrewing has got it pretty easy. The severity of the antiquated prohibitionist laws controlling microdistilleries are so intense they're almost keeping the entire industry a secret. Don't get me wrong, I completely understand and agree with the need to strictly regulate alcohol distillation to insure that people aren't being poisoned or killed in some kind of mad scientist explosion. The problem is that the laws are so harsh they are stifling innovation from qualified facilities. Luckily, there is a post-prohibition legal renaissance happening in a few states and local jurisdictions. It's granting a few noble (crazy) individuals permission to create artful new spirits that challenge the status quo. These inspirational craftsmen are willing to conform to the regulatory standards, accept the risk associated with a new business in a new industry, and front the considerable cost of owning and operating a microdistillery. I recently had the utmost pleasure of immersing myself in New Mexico's bravest new microdistillery, Santa Fe Spirits, and their first product Silver Coyote.
My first experience with Santa Fe Spirits was rather informational. The lovely wife was searching for my birthday present in early June when she stumbled upon the Santa Fe Spirits website. She thought a whiskey distillery tour would be a perfect gift but was worried it would be on too short of a notice for a reservation. She decided against it. She told me this story during my delicious birthday dinner. My reaction to her thoughtfulness was nothing but rude. "What!?, New Mexico doesn't have a whiskey distillery. Are you sure? Naah!" I learned two valuable lessons that night: Never doubt your wife, and crow is a bitter dessert.
My level of excitement was immeasurable on the drive up for my distillery tour. I found myself brimming with questions about the malt, the water, the still, and various other distilling related queries. Upon arrival I was stunned at how small the facility was. For some reason I was expecting a huge warehouse storing thousands of whiskey barrels with a three story pot still. They're called microdistilleries for a reason! The distiller, Nick Jones, gave me a warm welcome at the front door. After a brief explanation of the future layout of the lobby/tasting room we were off to the magic room. The distilling equipment used at Santa Fe Spirits is the absolute top of the line. Imported German copper kettle, infusion hat, and rectification column with state of the art water management and steam heating. Oh, the smell of a kettle ripe from whiskey distillation. Pure heaven. During the portion of the tour in the climate controlled ageing room for the Glenkeegan (future single malt) and Apple Brandy the owner, Colin Keegan, popped in. He insisted I not leave the distillery without a memento, a neat little shot glass with the Silver Coyote logo on it. Unfortunately, I was a little over zealous and toured before the tasting room was open. Anyone even remotely interested in the art of alcohol distillation must visit this place. If not for the amazing equipment and sampling (soon) but to meet two guys, that I'm convinced, are taking New Mexico to the next level of locally made alcohol respectability.
Silver Coyote is the first creation to make the cut from Santa Fe Spirits' still. It's a 100% pure malt unaged white dog whiskey. Now don't let the "white dog" label throw you. This dram couldn't be further from its Appalachian corn cousin. From the first whiff it's clear that this is like nothing you've ever had. The nose is full of character. It has an initial earthy, vegetal vibe that quickly leads to a tender sweet blanket of malt. The combination closely resembles raisin bread dough. The deliciously thick and smooth mouthfeel is very enjoyable. The beefy sweet malt is prominent with just a hint of white pepper and nut. The copper gives it depth mid palate with a faint hard mineral and a whisper of mossy rock. Finish is mostly dry. Smooth and astoundingly easy to drink for 92 proof. I'll say 51 trips to the big show out of 16. If your a cocktail fan this is your new favorite clear spirit. The "whiskey 'ritas" me and my wife whipped up were a hoot. The lime and malt are curiously complimentary. I can't wait to see what Nick and Colin come up with next.
Whiskey 'Rita
cheers
One of the main reasons microbrewing has become so much more successful than microdistilling these last few years is the increasingly lax regulation of beer manufacturing. I don't mean to downplay the difficulty of opening a new brewery, but relative to microdistillation, microbrewing has got it pretty easy. The severity of the antiquated prohibitionist laws controlling microdistilleries are so intense they're almost keeping the entire industry a secret. Don't get me wrong, I completely understand and agree with the need to strictly regulate alcohol distillation to insure that people aren't being poisoned or killed in some kind of mad scientist explosion. The problem is that the laws are so harsh they are stifling innovation from qualified facilities. Luckily, there is a post-prohibition legal renaissance happening in a few states and local jurisdictions. It's granting a few noble (crazy) individuals permission to create artful new spirits that challenge the status quo. These inspirational craftsmen are willing to conform to the regulatory standards, accept the risk associated with a new business in a new industry, and front the considerable cost of owning and operating a microdistillery. I recently had the utmost pleasure of immersing myself in New Mexico's bravest new microdistillery, Santa Fe Spirits, and their first product Silver Coyote.
My first experience with Santa Fe Spirits was rather informational. The lovely wife was searching for my birthday present in early June when she stumbled upon the Santa Fe Spirits website. She thought a whiskey distillery tour would be a perfect gift but was worried it would be on too short of a notice for a reservation. She decided against it. She told me this story during my delicious birthday dinner. My reaction to her thoughtfulness was nothing but rude. "What!?, New Mexico doesn't have a whiskey distillery. Are you sure? Naah!" I learned two valuable lessons that night: Never doubt your wife, and crow is a bitter dessert.
My level of excitement was immeasurable on the drive up for my distillery tour. I found myself brimming with questions about the malt, the water, the still, and various other distilling related queries. Upon arrival I was stunned at how small the facility was. For some reason I was expecting a huge warehouse storing thousands of whiskey barrels with a three story pot still. They're called microdistilleries for a reason! The distiller, Nick Jones, gave me a warm welcome at the front door. After a brief explanation of the future layout of the lobby/tasting room we were off to the magic room. The distilling equipment used at Santa Fe Spirits is the absolute top of the line. Imported German copper kettle, infusion hat, and rectification column with state of the art water management and steam heating. Oh, the smell of a kettle ripe from whiskey distillation. Pure heaven. During the portion of the tour in the climate controlled ageing room for the Glenkeegan (future single malt) and Apple Brandy the owner, Colin Keegan, popped in. He insisted I not leave the distillery without a memento, a neat little shot glass with the Silver Coyote logo on it. Unfortunately, I was a little over zealous and toured before the tasting room was open. Anyone even remotely interested in the art of alcohol distillation must visit this place. If not for the amazing equipment and sampling (soon) but to meet two guys, that I'm convinced, are taking New Mexico to the next level of locally made alcohol respectability.
Silver Coyote is the first creation to make the cut from Santa Fe Spirits' still. It's a 100% pure malt unaged white dog whiskey. Now don't let the "white dog" label throw you. This dram couldn't be further from its Appalachian corn cousin. From the first whiff it's clear that this is like nothing you've ever had. The nose is full of character. It has an initial earthy, vegetal vibe that quickly leads to a tender sweet blanket of malt. The combination closely resembles raisin bread dough. The deliciously thick and smooth mouthfeel is very enjoyable. The beefy sweet malt is prominent with just a hint of white pepper and nut. The copper gives it depth mid palate with a faint hard mineral and a whisper of mossy rock. Finish is mostly dry. Smooth and astoundingly easy to drink for 92 proof. I'll say 51 trips to the big show out of 16. If your a cocktail fan this is your new favorite clear spirit. The "whiskey 'ritas" me and my wife whipped up were a hoot. The lime and malt are curiously complimentary. I can't wait to see what Nick and Colin come up with next.
Whiskey 'Rita
- 2oz. Silver Coyote
- 1.5oz. Cointreau
- 1oz. Fresh Lime Juice
cheers
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