It’s that time of year once again when we become more contemplative, looking back and evaluating everything from our accomplishments and failures and even our personal growth (sometimes more physically than spiritually, at least for me anyway…); but alas, this blog is about beer! So what was 2008 like for beer? Let’s pop the cork on a fine bottle of bubbly Belgian tripel, take a sip and look back in contemplation… (In no particular order, I give you “The Year in Beer”)

WV Legislature drops the ball on craft beer- The year started off with much hope that WV consumers would see a change in the current 1920’s era beer legislation. HB-2934 made it about half way through the house before being “tabled” for fear of election year backlash (From who???) Meanwhile wine flows freely through the WV hill and valleys.  

“Beers to You” goes to Belgium- Yours truly leads a group of ten thirsty beer travelers to Belgium for a week of sudsy fun, taking in three major beer events in one weekend! (See you in 2010!)

The first “Cicerones” get Certified- The new program offers many levels of “Beery” certification for professionals in the food and beverage industry. Certified Cicerones function similarly to Sommeliers, offering and serving the proper beer for the food or the occasion at hand. Read the rest of this entry »

It’s that time again. The time in West Virginia when nature’s bounty is harvested and appreciated; and we are once again thankful.

I am not a hunter, but fortunately I know many of them. My brother-in-law is always happy to share his catch of venison with me as I am someone who appreciates it. Venison is one of the most misunderstood and under rated game meats, mainly due to people’s experiences of eating gamey, tough steaks that some jack-leg hunter/chef prepared for them on his backyard grill. (AKA accidental deer jerky) Read the rest of this entry »

Shakespeare once asked “what’s in name?” A few nights ago I drank beer in Bogota. No, not the one in Columbia but Bogota, New Jersey (You gotta problem wit dat?). The place is called Andy’s Corner Bar which isn’t on a corner and is owned by a guy named George. (By the way, in Jersey-speak, the town is pronounced “Bug-oat-a.”) Read the rest of this entry »

If you happen to be traveling out of state before the holidays, maybe I can help you find something special for the beer-geek who thinks they’ve tasted everything.

As you should know by now, West Virginians are all but required to spend their hard earned beer money out of state, especially if they want to buy any of the countless world class beers that are considered illegal in this state. Thankfully many are available just over our border in the free states of Ohio and Kentucky.

What to buy? Personally I am a big fan of Belgian specialty ales as most are packaged in corked 750ml bottles, which makes them especially nice to give as gifts instead of clunky six-packs. This is one area where something from the wine world can be useful. Most wine shops or any store that sells gift wrapping will also sell very decorative gift bags designed for wine bottles, but  beer-filled 750’s will fill the bag just as well.  The beer inside the bottle is also usually very good (it’s a Belgian thing).

Where to Buy? The answer is simple. Just about anywhere outside of West Virginia. Yeah, I know that you have seen a beer called “Witches Brew” sitting on the shelf at some local beer stores for nearly twenty bucks a bottle. We should really boycott such beer and not cave in for convenience (Click for details). So in good old fashioned Soviet Style, erase that one from your history books as it doesn’t exist. (Readers are encouraged to post their favorite beer store in the comments section)

The closest place to buy contraband beer is just 10 minutes drive from downtown Huntington over in South Point, Ohio. The place is called Leo’s. It doesn’t look like much from the outside, but the beer on the inside makes up for it. (Click here for a map)

There are a few shops in the Marietta Ohio area right on First Avenue; scattered around in the antique district. While you’re there, be sure to stop in and see Kelly Sauber at Marietta Brewing Company (He is the guy in the rubber boots). Kelly’s beers are good, so you should try one and maybe even buy a growler to-go. Ashland Beverage in Ashland Kentucky usually has a few good beers mixed in with a wide range of macro products. Read the rest of this entry »

“There’s really no beer like it because it uses 100 percent barley. Our top seller is the Black Label brand, using additional ingredients such as rice. This one doesn’t, and is really a special beer,” Junichi Ichikawa, managing directory for strategy at Sapporo breweries, told a news conference on Tuesday.

Mr. Ichikawa was referring to a beer that was made with barley which had been cultivated on the International Space Station. He obviously knows little about any other beer than his company’s rice laden swill. There are countless brands and styles of beer that are made with 100% barley, beer that’s not made with 100% barley is the exception and not the rule! Ingredients like rice and corn are called “adjuncts” and are generally considered a cheap “filler” type ingredient. Adjuncts allow beers like Bud, Coors and obviously Sapporo deliver a full beer’s worth of alcohol with about half of the flavor. Yum?

Click on the link for the full story.

http://www.msnbc.msn.com/id/28014682/?gt1=43001

It’s an easy mistake to make for a beer-centric geek like me; I was introduced to Rogue Chocolate-Stout Cheddar and immediately assumed that Rogue brewing was in the cheese business.  Actually, Rogue Creamery, like the brewery, is located in Oregon but is not affiliated with the famed brewery except for the fact that they have created a cheese that blends Rogue Chocolate Stout with their buttery cheddar.

“The Wine Shop” at Capitol Market sells a wide range of cheese and beer  along with wine (once again my beer–centric subconscious  comes into play here because my friends constantly remind me that I often refer to the place as the “Beer and Cheese Shop.”)  The “Wine Shop” folks told me about the Rogue cheese and were kind enough to give me a chunk of it to “evaluate.” When I take on such a mission, I get serious and will complete it on time with 007 precision, especially when beer and cheese are involved. Read the rest of this entry »

                                                                                                                                                                                                         During my last business trip to Sweden, I was asked why there were so many “dog” references and themes related to American craft brews. It was a sincere question from a Swedish beer enthusiast, based on true curiosity and an assumption that maybe there was some special folklore that associated dogs with our beer culture. I was puzzled at first, but then quickly realized to myself that the “dog” theme is pretty ubiquitous; I just never consciously noticed how many beers had “doggie” themes until that moment. I laughingly explained that we Americans really like dogs and I guess they can be an easy subject for a cool beer label and that was pretty much the extent of the “Lore of the Dog”. Read the rest of this entry »

For those of you that read this Blog on a regular basis, you know I tend to use it for good and not evil. I also try not to be too Gonzo, and avoid making it about me.

But today I will brag a little…

Since 2002 I have been a certified beer judge as accredited by the BJCP (Beer Judge Certification Program) www.bjcp.org; an organization that I have referenced in this blog many times in the past. The certification process is pretty intense with a three hour hand written essay exam followed by a real judging evaluation of four beers. The candidate’s score sheets are compared to that of highly ranked judge that has also judged the same beers. Several months pass as the exams are graded by a senior judge.

To become a Certified Judge, the candidate must score a composite score of greater than 70% (written =70% and judging =30% of the total score). The candidate must also rack up judging experience points to attain and then keep the certification. My original score was 78, which was 2 points shy of attaining “National” status. My written score was fine, but I could have done better on the tasting portion.   

This past June, I re-took the tasting/judging portion of the test. I received my score last night via E-mail. I now have a score of 80. I will soon be ranked as a BJCP National Judge! 

Thanks for the applause, you may sit down now….

As with most peasant food, there are many, many versions all claiming to be the most traditional. I put this one together drawing on my personal experiences from eating it in Belgium on several occasions along with a bit of my own peasant instincts. This meal is definitely going to stick to your ribs…

Ingredients:

2 lbs of cubed stew beef (short ribs are best)

2 large onions halved and sliced

2 stalks of Celery, coarsely chopped

2 carrots coarsely chopped

Pinch of dried thyme

Salt & Pepper

¼ cup of flour (seasoned with a bit of salt)

2 tbsp butter

2 Tbsp canola oil

2 ½ cups of Flemish sour ale* 

Lightly dust the beef in the seasoned flour and brown it in a bit of butter/oil mixture. Add onions, celery and carrot along with the remaining butter/oil and get that cooking with the beef and season with salt and pepper.  When the veggies become translucent, add the beer and thyme. Cover the pot and lower the heat to the lowest setting and simmer for at least 2 hours (longer if stew beef is used). Stir occasionally, making sure nothing sticks and burns on the bottom. If you would like a thicker stew, remove the cover about 30-40 minutes before mealtime to reduce the liquid. The stew is ready when the beef is tender and the sauce is at a gravy-like consistency. The onions will be cooked into the juice along with the celery. The carrots pieces may still be visible. Serve with a side of Belgian Frites (Fries) (with mayo, of course) or buttered French bread.

Flemish Sour ales such as Rodenbach or Vichtenaar are perfect pairings with this beer and also in it…

(* Flemish sour ale is not available in WV (surprised?). You can use brown ale along with a few teaspoons of malt vinegar as a substitute in the stew; not to drink of course) Read the rest of this entry »