Fall Seasonal Review: A closer look at the Bruery's Autumn Maple

Our candidate for today's review is the Bruery's Autumn Maple. This particular bottle is last year's model, bought when it was first released, made a small cameo, and then stored away in the cellar.

Autumn Maple poured a hazy burnt umber color with a tannish head that fizzled down quickly and a rich aroma rising up as it filled the glass. This beer immediately clues you in that it is made for the changing season.

It is rich on taste, with a small tang at the end and muted sour aftertaste with a slight bit of cloying. The yams bring a different flavor profile to it, while similar to the pumpkin it does not have the spicy dryness of that fruit. On the contrary, the flavor is more rounded and mellow. The beer has a sweetness to it, stemming from the molasses and maple syrup. Interestingly enough neither of those flavors really stand out. Instead this is an ensemble beer with each component blending and adding it's own piece to the chorus. It is a filling beer which is a compliment at this time of year. It comes in at a velveted iron gauntlet of 10% ABV. (Seriously this is a sneaky but potent beer.) If you enjoy brown ales or pumpkin beers then this is worth tracking down. Overall this is a great beer and will be the perfect accompaniment to any Thanksgiving feast. Even better pick up two, enjoy one this year and put one away for next.

Here is the "party line" on Autumn Maple:

Brewed with 17 lbs. of yams per barrel (in other words, a lot of yams!), this autumn seasonal is a different take on the “pumpkin” beer style. Brewed with cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup, and fermented with our traditional Belgian yeast strain, this bold and spicy beer is perfect on a cold autumn evening.

Welcome to Fall Seasonals: A closer look at Jolly Pumpkin Fuego del Otono

It is time to launch into fall seasonals. This is actually our first go at these, last year's contribution was posted before the schedule had really been thought out. Our kickoff candidate is Jolly Pumpkin Fuego del Otono, Autumn Fire. Interestingly enough this actual beer is older than JGF having been bottled on October 7, 2011, Batch 899/900.

Since Jolly Pumpkin does not distribute to Virginia, I picked this up on the way home from vacation from Florida in August at Hop City in Atlanta, and it has been sitting vertically in the cool, dark of the cellar ever since.

This poured a hazy, burnt orange color, very reminiscent of autumn and falling leaves. It looks quite pleasing in the glass. It had a decent carbonation to it, but it had faded a bit with time. It should be foamy on the pour, but this dissipated very quickly on my model.

Jolly Pumpkin labels are some of my favorites!

On the first taste this beer roars at you with it's big tangy, tart taste, which covers up a lot of the nuance that exists in this beer. That is a reoccurring characteristic I have noticed in several Jolly Pumpkin beers I have sampled over the last few months but not quite as forward as this particular example. Once you get passed that though you can pick out the spice and the citrus. The chestnut aspect is there but it was very faint. I expected it to be a bit more upfront. It is the tanginess that rides strong throughout pushing other flavors rudely aside, finishing with a dry, flat, bitterness.

I don't know how long it was on the shelf and if it has been diminished by time and light. I would sure like to try it fresh instead of a year old. Bottom line is I will be trying this again with a more recently bottled example when I get the chance. It comes in at 6.1% ABV and would be great with sharp cheese.

Here is the "party line" on Jolly Pumpkin Fuego del Otono, Autumn Fire:

To catch a bit of soft radiance in each bottle, we wait for fall colors to begin their bright and fleeting glow before brewing this wonderful ale under their autumn fire. Gentle amber malt blend smooth caramel notes, gently lapping against a shore of distant forgotten spice. A beer to sip, contemplate and enjoy.

11 Beer links to tide you through Election Day!

It sure looks pretty but is it worth two Benjamins?
(Original found here)

We are in November now and that means we have almost come full circle. It is time to launch into fall seasonals, a style that was abbreviated last year with only a few getting looked at. First though let's take a look at some of the latest beer news.

In the News!
Beer and Metal: Perrenial’s Heart of Gold wheat wine (Chicago Reader)
Wheat wines are a style I need to get better versed in. Another brewery though to keep on the radar.

Chipotle Is Experimenting With Craft Beer (Business Insider)
Nothing new about beer at Chipotle, but if anybody in Chicago can chime in I’d love to know what they will be offering and how it pairs with a fat burrito.

Beer drinkers brace for further price hikes in kegs and tanks (The Prague Post)
I think I need to start doing research on the economic / beer price correlation.

Local Breweries Awarded at Brussels Beer Challenge (NBC 7 – San Diego)
San Diego is a must travel destination for the discerning craft beer drinker.

The Common Table Will Soon Stop Serving Horrible Beer (Dallas Observer)
A bold move.

Beer aged like bourbon is the rage (San Francisco Chronicle)
Sometimes I think the craft beer world is as style conscious as a bunch of teenage girls.

France to Hike Tax on Beer by 160 Percent (The New American)
Is it too soon to start daydreaming about being a craft beer smuggler of the coast of France.
The silver lining: this is great news for the French homebrewing community!

Sam Adams’ Utopias Beer Cost $190 A Bottle (Huffington Post)
Do I get a bottle of this and call it a Christmas present for myself…this might still be a little too rich for my blood.

N.Y. breweries take a hit during Hurricane Sandy (Associated Press by way of nj.com)
Best of luck to them and hopefully they will be back on their feet soon.

The Art and Sustainability of Craft Beers (Triple Pundit)
One of the strengths of the craft beer industry is promotion of community.

These volunteers will work for beer (Orlando Sentinel)
I have become more picky of the beer I will actually work for.

In Site News

The plate is full, I just have to start serving up the entrees. This week we'll have an Election Day special, our first fall seasonal review of the month, and the first entry of our interview with Mother Earth Brewing out of North Carolina. Stay tuned and thanks for stopping in.

Halloween Pumpkin Ale Tripleheader!

We are closing out October with a tripleheader of pumpkin beers. So strap in folks and let us dive in!

Saranac Pumpkin Ale was my backup, my second choice. At one point in my early craft beer career I only really drank Post Road Pumpkin Ale for my pumpkin beer of the season. Then came a time when I couldn't find it so I had to find an alternative. Saranac's version was the first one I stumbled upon so I picked it up. It was one of those moments that lead to me discovering there was a whole other world out there for pumpkin brews because while I enjoyed it, I wasn't quite satisfied with it. Now though it is time to approach it again and take a closer look at it. 

Saranac Pumpkin Ale also doesn't go for the dessert angle instead focusing on the fruit aspect, though some of those qualities are present. It poured a clear copper color with a small tannish head. Allspice and cloves standout on the spice side of things, but they aren't overpowering. It is decently hopped but they are in the background. It is light on the palette, and finishes fairly dry with minimal aftertaste. Overall it is an easy drinker and not a challenging pumpkin ale. It comes in at an ABV of 5.4%. All this adds up to make Saranac Pumpkin Ale a good candidate to introduce folks to the joys of the style. 

Here's the "party line" on Saranac Pumpkin Ale:

Saranac Pumpkin Ale is brewed with Pumpkin, Cinnamon, Allspice, Cloves, Ginger and Vanilla. Look for a full-body and amber color. We're sure you'll enjoy this special brew!

Our second beer is RJ Rockers Gruntled Pumpkin Ale out of South Carolina. It poured a clear, dark orange color with a small white head. It is moderately carbonated and has a noticeable spice up front attitude. There is a spiced, sweet nature to this brew and those characteristics mask the pumpkin on the front end of things holding back that flavor until it suddenly appears at the end of the drink.  The beer finishes fairly dry with a lingering hop bitter aftertaste. This is one of those beers that improves as it warms up with the flavors becoming more full and rich. It comes in at a full and well-hidden 7% ABV. It is a solid effort by RJ Rockers which is a pleasant surprise. This isn't a beer to use to introduce the style, too many disparate elements going on that could be a turn off for novices. 

There is no "party line" on RJ Rockers Gruntled Pumpkin Ale so here is a second opinion instead by It's a Blog about the Beer. 

Our third and final beer is Weyerbacher Imperial Pumpkin Ale out of Pennsylvania. It poured a clear light brown color with a small off white head. This is a big pumpkin pie style beer and it is another beer that really comes into its own when it is just shy of room temperature. You notice the big spices right out the gate. The smell will get in the nose even before you take a drink with the nutmeg and cloves barging their way to the front and the cinnamon tagging along. The pumpkin flavor is there but it stays wrapped up with the spices, never quite breaking free to establish its independence. It finishes dry with a spiced aftertaste that remains present for several minutes after. It comes in at a noticeable 8% ABV. I would recommend this at room temperature so the flavors and scents can really bloom, but this is a one bottle beer. Eventually the spice profile of this proves overpowering and starts to tire out the palette. While it is a very good beer, it is not a beer I would recommend as a starting point, and I would also be hesitant to promote it to anyone who wasn't a big fan of spices. If you pass those two hurdles though this is well worth checking out. 

Here is the "party line" on Weyerbacher Imperial Pumpkin Ale:

Like a pyramid for a pharaoh, we set out to make a bold monument for The King of the Pumpkins! This 8.0% ABV pumpkin ale is the mother of all pumpkin ales. It is heartier, spicier, and more “caramelly” and “pumpkiny” than its faint brethren! We have added lots of pumpkin along with cinnamon, nutmeg and a touch of cardamom and clove giving this beer a spicy, full-bodied flavor. This truly is an Imperial Pumpkin Ale. Perfect finisher on a cool autumn night, or match it up with a slice of pumpkin pie and fresh whipped cream.

Happy Halloween everyone!

Welcome to your weekend: Spooky Halloween Edition!



Brought to you by spooky plastic pumpkins with
special guest Saranac Pumpkin Ale.
Also remember to check in today for a special Untappd badge!

10 Beer links for the latter part of October

We haven't done the beer news lately so let's dive in!

In the News!

(Original found here)

Imagine the Drunken Emails You’ll Send With a Beer Can Keyboard (gizmodo.com)
This could be a case where you could become to drunk to type.

Pink saison and hot beer (Washington Post)
The release for this is at the Church Key Wednesday evening. I'll be there.

Latino Beer Sales Hint At Economic Recovery Among Hispanics (Huffington Post)
Beer consumption and purchase is a fascinating economic indicator. One day we will have to explore it.

Craft Brewers Global – Salone del Gusto (examiner.com)
Now this would be an awesome event to talk my way into.

A little beer is there in the Brahms, says Grand Rapids Symphony’s guest pianist (mlive.com)
Time for a bit of culture. Also I bet Brahms like a pint or two.

Tacoma dispensary busted for marijuana beer (Seattle Times)
I wonder what the flavor profile is on this.

County parks plan would use beer garden money for maintenance projects (Business Journal)
Beer in service of government. This could be a Parks and Rec storyline.

More Filipino women beer drinkers than men, says Radio Veritas study (Inquirer News)
Some interesting statistics in this.

Brown’s beer: Dodgy pints are the Achilles heel of the craft beer revival (London Loves Business)
Quality control of the product is important. Bad pints are bad business!

Brooks on Beer: The 10 most common beer defects (San Jose Mercury News)
But if you do get a bad pint this primer will help guide on why it sucks.

In site news!

Look forward to a final wrap up of GABF and what it all means, more reviews on pumpkin ales, and a look at some ciders. Also part 1 of the Mother Earth Brewing Company interview will be up at the end of the week. This coming Saturday I'll be at the Annapolis Craft Beer and Music Festival, if you see me say hi. Stay tuned and thanks for stopping in!

It's a Pumpkin Ale Doubleheader!

Pumpkins are a big deal in America at this time of year, you would be hard pressed to go anywhere without seeing them or some reference to them. That ubiquitous nature is what made pumpkin ale a viable entity for the colonists in the 18th century. Pumpkins offered a cheap alternative for brewers to add different flavor to their beer. This time we are going to look at two firsts. The first candidate is Post Road Pumpkin Ale by Brooklyn Brewery. This was the beer that introduced me to the joys of pumpkin ale. Ever since then I try to enjoy at least of bottle of it every year around this time. I freely admit it is a favorite of mine so this first review will be a bit biased. 

It poured clear copper color with a small white head that dwindled down to a thin sheet across the top of the glass. It has a decent nose with the nutmeg standing up, waving its hands around to be noticed. It has above average carbonation and the effervescence helps promote the spices of the beer. The most notable thing about this beer is unlike other pumpkin ales this one is not going for the pumpkin pie effect but rather more raw pumpkin taste. On the drink the spices flash up front on the swallow. The pumpkin rides along throughout the whole drink, a constant companion from start to finish. Another element of this beer that differs it from the pumpkin pie crowd is that it is not very sweet. It finishes dry with only a mild hop bitterness with the spices slowly fading out. This is a pumpkin ale that can be sessioned, it comes in at a drinkable 5% ABV and it is not overwhelming with its presence.

Here is the "party line" on Post Road Pumpkin Ale:

Early American colonialists, seeking natural ingredients for brewing ales, turned to pumpkins, which were plentiful, flavorful and nutritious. Blended with barley malt, pumpkins became a commonly used beer ingredient. Post Road Pumpkin Ale brings back this tasty tradition. Hundreds of pounds of pumpkins are blended into the mash of each batch, creating a beer with an orange amber color, warm pumpkin aroma, biscuity malt center, and crisp finish.

While Post Road was my first pumpkin ale, our other candidate tonight was the first publicly available pumpkin ale back when craft brewing was still in its infancy in the 1980s. Part of the story line on this beer was that it used a version of George Washington's pumpkin ale recipe. This beer may have started out as a novelty but it has hung around for almost three decades and helped usher in a thriving category of beer.

Buffalo Bill's Pumpkin Ale poured a slightly hazy dark orange color with a rapidly dissipating white head. On the drink the pumpkin pushes to the front followed by a slightly sour taste. The spices in this beer are not overt, instead hanging out on the edges flashing up for a cameo on the swallow. It finishes very dry with a quickly vanishing raw pumpkin aftertaste. That said once you start on this beer it quickly becomes an easy drinker. Each drink builds on the previous one. This beer also does not subscribe to the pumpkin pie variety but stays focused on the pumpkin itself, even more so than the Post Road. If you want a pumpkin beer with little spice presence then this is the beer to choose. It comes in at 5.5% ABV.

Right now it looks like Buffalo Bill's Brewery's website is currently under construction so here is a second opinion instead.

The Jolly Good Fellows preview of the Great American Beer Festival

The Great American Beer Festival kicked off properly today though events have been running all week.  Tomorrow I will be experiencing it for myself. Truth be told I have no idea what I will be walking into. The last time I was at the Colorado Convention Center I was briefing Department of Defense personnel and allied foreign nationals from various Ministries of Defense about the power of social media in the environmental arena. Funny little thing about that experience; it indirectly lead to the creation of Jolly Good Fellows. So in a weird way heading back to Denver and the Colorado Convention Center in particular is actually the end of a journey for me. The concepts I laid out two and half years ago have seen fruition in a beer blog that I started as a side project but has grown by leaps and bounds. GABF is, in a way, a victory lap for me personally.

Tomorrow's adventure is easily one of the coolest things Jolly Good Fellows has done yet. There will be a lot of ground to cover but I have three sessions to do it. Here is the basic plan, find some kick ass stories, take a lot of pictures, taste new and interesting beers, meet new folks, and share the 3 tenets with anybody who will listen. You can expect a few articles, plenty of photos, and updates on Twitter, Facebook, and Untappd. I'm open to recommendations, if there is something you want to know about then let me know and I will see what I can do. Stay tuned!

It's pumpkin time! An intro and a review.

We have reached that time of the year where finally the temperature appears to be cooling down. Autumn is here not only date wise but weather-wise also. That means it is time for an all around original American style brew, pumpkin ale. The first recorded recipe of pumpkin ale dates from 1771, but with beer being such a big part of colonial life it is easy to argue that resourceful colonists had being brewing with this plentiful fall fruit many decades earlier.

Pumpkin ales today take more of their influence from pumpkin pie than just the fruit itself, using a variety of spices found in the dessert to inform the brew. No worries though, the pumpkin itself is still the leading actor. Pumpkin ales vary quite a bit, the only real constant is the pumpkin itself, but even how or when it is applied to the brew kettle can be different from brewer to brewer.

Our first on the docket is Pumking by Southern Tier Brewing. This is a beer I have been wanting to try now for a few years and now I finally get the chance. Let's dive in.

For starters, the aroma of this beer is fantastic especially if you love pumpkin pie. On the first whiff it smells like the dessert and that aroma stays with the ale through the entire glass. It is very pleasing. In appearance this beer has a clear orange, copper color with small, quickly disappearing light tan head. On the drink it starts off smooth but quickly balloons into a big bundle of spice and flavors in the mouth. It has a light sweetness that eventually gives way to a dry, mildly bitter finish. This beer is a good study on putting all the pieces together, it has the right aroma, the right look, and the right appearance. All these add up to a unified and enjoyable drinking session.

That said, this is a one bottle beer. It is big, complex, and tasty, but I wouldn't want to drink multiples of this in row. First it comes in at a very deceptive 8.6% ABV. All the spice and flavors mask the alcohol very well but it does pack a bit of a punch. Second, it is a bit of a spice bomb and after awhile all those flavors start becoming a bit of a drag. Break out a bottle or two of these for a fall dinner party and use it as an aperitif in four ounce tasters and you have yourself a sure fire winner. One recommendation, I enjoyed this beer more as it warmed up and more character developed.

Here is the "party line" on Southern Tier Pumking:

All Hallows Eve is a time of the year when spirits can make contact with the physical world, and when magic is most potent. It is thought that we harness this magic to brew our powerful pumpkin ale. Not so, but it is with great respect of the magic of their trade that our brewers produce this fine beer. Take a whiff of this complex ale and your journey has just begun. At first sip, a magical spell will bewitch your taste buds, yet another victim enraptured by the Pumking.

Beer links by the baker's dozen!

Thirteen beer links strung together for your enjoyment. Let's get to it!

In the News

Civil War beer returns to market (Washington Post)
The Civil War was the first historical event to capture my imagination when I was a kid. I will track down all 9 of these as they become available.

I could have went with bull testicles but I figured
I would keep it classy.  (Original found here)

Revival of historic beer (Mountain-Ear Newspaper)
Historical beers always have a place in my heart. I think it may be time to have a favorite historical beer group post.

Colorado brewery creates beer flavored with bull testicles; Rocky Mountain Oyster Stout is made with 25 lbs of roasted bull gonads. (New York Daily News)
When April Fool's jokes become reality. I will be trying this beer at GABF because you have to try every beer at least once.

Great American Beer Festival 2012: GABF Celebrates 31 Years Of Great American Craft Beer (PHOTOS) (Huffington Post)
I can’t tell you how excited I am...no that's not true, I can and I will at the bottom of this post.

7 Beers to Try at the Great American Beer Festival (The Daily Meal)
I’m looking forward to everyone of these even the last one which may take some hustling.

Maryland Beer Fest coming right up (Baltimore Sun)
Fall beerfests are going on everywhere!

Snallygaster Brings Rare Fall Beers to Yards Park (Washington City Paper)
This would have been my alternative if GABF wasn't on the calendar.

Beer tourism: How far would you travel for a brew?
For sure to here.

Beer Bombs (manufacturing.net)
I always drank the beer in Fallout games because as long as you had RadAway you were ok.

The West Bank fetes Oktoberfest (Deutsche Welle)
This makes me happy. I love the unifying power of beer.

Reduced purchasing power hits beer consumption (Business Day)
More of a global perspective but things like this are scary for macro breweries.

Sustainable agriculture tackles challenges in beer production (The Guardian)
This is worth taking the time to read and understand what is necessary to continue to produce our favorite beverage because it can be environmentally intensive.

Alabama poised for craft beer boom (Al.com)
I first noticed this when I was at the Music City Brewers Fest in July. The southern scene continues to rise.

In Site News

With Oktoberfest month now finally over we launch into pumpkin beers and ciders for the remainder of October. For me those those styles always shout out fall to me both in appearance and flavor. The colder, crisper days play to the apple and pumpkin flavors. Expect our first pumpkin ale review tomorrow night.

The big news though is the Great American Beer Festival which I will be covering as a one man army out in Denver from Friday till close on Saturday. I am beyond excited. Look for my preview on Thursday and stay tuned with updates on Untappd, Twitter, and Facebook. You can link in with all of those by clicking on the widget in the top right corner. As always thanks for stopping in!

Beer links to start off October right!

And now back to your regular scheduled programming.

(Original here)

In the News!

SD tribe’s lawsuit against beer stores dismissed (CBS News)
This will move to state courts and it will be interesting to see how it plays out.

The 5 Best Beer Cities in America (GQ)
No Portland, San Diego, or even Asheville? I think the fix is in! Discuss in the comments.

Drink a Beer, Save an Endangered Species (Washington Beer Blog)
I always enjoy supporting good causes while drinking a good brew.

N.Y. beer, wine ‘summit’ could boost several industries (Rochester Democrat and Chronicle)
Both areas have scene a lot of growth over the years. Promoting them makes sense.

America’s Best Beer Gardens (Food & Wine)
I now have a couple of new places to check out!

Craft beer blossoming as an economic development driver (Kalamazoo Gazette)
Over and over I keep seeing articles of craft beer survivability during the recession. It makes me happy.

Beer and Metal: Bourbon Barrel Aged La Petite Mort by Central Waters and Local Option (Chicago Reader)  Central Waters Brewery continues to expand and keep their creative edge. The label on this beer is pretty cool.

U.S. Beer Consumption Continues Decline (CSP Daily News)
The above is a slightly misleading title, another take is craft beer consumption continues to rise.

Heineken Triumphs in Asia Beer Deal (Wall Street Journal)
It was a long drawn out fight to get Tiger, it may have been more costly than they realize.

Taplister Cracks Open Craft Beer Discovery With New Online Social Online Social Platform (MarketWire) This is a pretty cool.

What Your Beer Says About Your Politics (National Journal)
Graphs and charts! Expect more on this later this week.

Belleville woman arrested after calling 911 to report boyfriend drank her beer (stltoday.com)
Sometimes I weep for my country. Quick PSA announcement: Don't abuse the 911 system!

In Press Releases!

As the site continues to grow we have started to be contacted from various vendors. Every so often I will be posting things if I think they are entertaining or useful. The below blurb is from Mark of the RankPop Marketing Team in support of their client Kegerators

...I have a client with an awesome (and rather funny) Keg Calculator that calulates how much beer you should purchase for a party based on the number of people and how much each of the people are likely to drink. Here's the link. I was hoping that if you liked it, you wouldn't mind sharing it with your readers by mentioning it.

I may need to use this to help plan my 20 year high school reunion in Wisconsin this next summer! 

In Site News!

Oktoberfest marches on to its inevitable conclusion and we are riding it out. Expect a few more Oktoberfest related articles and then get ready to shift into pumpkin brews. As always thanks for stopping by!

Oktoberfest at Der Rheinlander

Lovely Portland, already turning cloudy.

Thanks to PDX Pipeline I won a pair of tickets to Oktoberfest at the Rheinlander in Portland, Oregon. Growing up in Wisconsin, where Polka is the state dance, and having 80% German in my blood, Oktoberfest is as common to me as Thanksgiving or Christmas. While Oktoberfest celebrates all things beer, I've come to find it a time to celebrate the end of summer, and enjoy the Autumn harvest. Eating, drinking, and dancing the polka is an added bonus.

The Rheinlander did not disappoint when it came to any of the above mentioned qualities this festival has become known for. On tap was two beers from Spaten, and one from Hofbrau. All three were filled with full bodied textures and hints of sweetness in the their finish.

To wash your beer down, they had a full menu of sausages, pretzels (with Swiss cheese fondue), German potato salad, and schnitzel. While slightly expensive (what can one expect, it's Oktoberfest, right?), the food was both high quality and delicious.

What Oktoberfest would be complete without games and music? My friend, Sarah, participated in the litre stein challenge - hold your mug at arms length without bending or moving it. While she put up a valiant effort (and was the last girl standing), the dudes prevailed in this contest.

Lastly, we have the band, Poloma, who are from Chicago.  They kept the crowd entertained with traditional music (Roll out the Barrel, Happy Wanderer, etc.), keeping us on our toes with ziggy zaggy chants, toasts, and song lists for us to sing along with them.

While Der Rheinlander is different than the huge Oaks Park Oktoberfest (which has several tents with bands, wiener dog races, and vendors selling wares), it's intimate setting, entertaining band, and tasty food has won me over. I'd also like to note that proceeds to the Rheinlander's cover charge benefited the Northwest Down Syndrome Association.

Not able to make your own Oktoberfest? My suggestion is to buy a six pack of Widmer Brothers Okto add some polka, eat a sausage, and you will have a taste of the full Oktoberfest experience.

Prost!



Questions? Comments? Please write below, or contact the author at: sjames@beerfellows.com 

Oktoberfest beer from a regional perspective - Virginia & Maryland

We have looked at the benchmark German style Oktoberfests, we looked at a local, and now we are going to take a closer look at a few regional Oktoberfests. Regional in this case means Virginia and Maryland. 

Legend Brewery, out of Richmond, is a Virginia institution, brewing beer since 1994. Drink enough beer in Virginia and sooner rather than later you will have a Legend.

Legend Oktoberfest poured a clear, bronze color, with minimal head. On the drink it had a very pleasant hop and rich slight sweet toffee taste mixed together. Carbonation is a bit above average. It is lighter on the palette than expected, but interesting to note, the aftertaste is reminiscent of a much heavy beer. On the finish it leaves a cloying bittersweet taste in the mouth. I felt I needed to spit after a few drinks. For me this beer is an easy, well-balanced Oktoberfest to drink, but it requires food to clean out your mouth afterwards. This beer is not a solo companion, it needs some wurst and pretzels, otherwise you may find it sticks around too long afterwards. It comes in at a slightly low, for an Oktoberfest, 5.4% ABV.

Here is the "party line" on Legend Oktoberfest:

Legend Oktoberfest is a celebration of malt harmony! This copper hued lager is brewed on a base of Vienna malt and owes its rich flavor profile to generous helpings of Munich and Caramel varieties. This beer is on the sweet side of balance, but the soft complex maltiness is countered by a touch of German Spalt hop bitterness for a clean finish. Legend “Fest” complements hearty cool weather food like stews, sausage dishes, and smoked meats.

DuClaw Brewing started in 1996 and has established itself throughout the eastern Maryland region. They brew a diverse array of brew and are well received. Similar to Legend, you can't drink Maryland craft beer without having a DuClaw sooner or later.

DuClaw's Mad Bishop poured a clear amber color, with minimal head. It lacks the toffee, caramel notes of other marzens, replacing them with a hoppy, roasted maltiness. The hop flavor flowed through the drink and into the aftertaste eventually giving way to a light residual barley flatness in the mouth. It is bittersweet but not overwhelming, a smooth crisp drinker overall. It is a decent beer but a bit too grainy. If that is something you enjoy out of your beer then this is marzen will be right down your alley. It comes in at 5.8% ABV.

Here is the "party line" on DuClaw Mad Bishop:

So begins the SERMON

Haunting the congregation with its distinct copper color and rich toasted malt flavor, this true German-style Octoberfest lager is smooth in body and uses German hops in the brewing process to balance out the distinctive, toasted malt sweetness. The clean smoothness is created by the long conditioning (lagering) process of 8 weeks, which is something they don’t talk about in Sunday school.

Beer Links for Oktoberfest!

Beer and pretzels, two things that
are even better together!
(Original found here.)

Oktoberfest is in full swing and Autumn is here. The next two months are my favorites in the year. Let’s take a look at a few headlines.

In the News!

Photos: Oktoberfest – world’s biggest beer festival going strong (Denver Post)

Has Oktoberfest Become A Tourist Trap (Photos) (Huffington Post)
Over 6 million people on 64 acres at tourist prices? I think the safe answer is yes, it's a tourist trap. I still want to go.

Raise a glass (or beer mug) to the Oktoberfest tradition (NBC News)
Can’t make it to the big one? Here are some American alternatives.

Oktoberfest Alternatives: German Beer Destinations Beyond Munich (Conde Nast Traveler)
Want to get away from the big one? Here are some other Deutsch alternatives!

Daughter won’t get beer, so man calls 911 (Philadelphia Inquirer)
Oh stupid beer crime, I do miss you.

10 Most Expensive NFL Stadium Beers (The Street)
Drink before you go in the stadium...it will save you money.

Drunkenomics 101: Playing a Beer Market (Wired)
Not much in the way of beer, but it could make for an entertaining evening.

When it Comes to Beer, Variety Rules in USA (Voice of America)
This right here is why America is currently the best beer country in the world. Not only are we brewing more styles, we are even bringing them back from the dead.

Crooked Stave Barrel Cellar ordered to stop selling draft beer (Westword.com)
I'll be a bit put out if I can't get a few bottles for some reason when I go to Denver in a few weeks.

New Beer Bar Makes Stolovayas Trendy Again (The Moscow Times)
I just want to know what beer they have!

National Drink Beer Day: Cheers to free (and reduced) beer across America (Video) (examiner.com)
I don't need an excuse to drink beer but if one is available then why not use it!

Budweiser Will Launch 3 Limited Edition ‘Zip Code’ Beers Next Month (Business Insider)
I think this will be the perfect opportunity for a big ol' beer roundtable with the JGF crew.

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Oktoberfest month drives on so we will have some more Oktoberfest reviews and commentary coming your way so stay tuned. 

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Mere shadows of their former glory: Pabst and Schlitz

For the last set of reviews for macro month we are going to look at two beers that once dominated the American beer scene. Both were the most popular beer in the country at one time and both have fallen whether through mismanagement, greed, or a combination of both. 

Pabst Brewing is a beer conundrum. It is the fourth largest brewer in the country but it doesn't own a brewery, while it was started in Wisconsin it now has its corporate headquarters in sunny Los Angeles. It was a beer my grandfather and uncles drank but it is reinventing itself as a go to beer for the hipster and alternative crowd. While Pabst has been resurgent it is a pale imitation of its halcyon days. In the latter half of the 1800s Pabst was the dominant brewery in the United States and locked into a fierce rivalry with Anheuser-Busch. The whole blue ribbon thing was Pabst's way of rubbing their rival's nose in it. Unfortunately Prohibition was not kind to Pabst and compounded with some poor decisions by the 1940s they were well outclassed by both Schlitz and Anheuser-Busch. Eventually they lost their reputation too, ending up in the bargain bin of cheap beer. 

A funny thing happened though in the middle of the last decade, Pabst became popular again. A new group of people started to glom onto the beer drinking it as an ironic statement first, but later as an alternative to Budweiser, Miller, and Coors. In addition, Pabst Brewing actively worked at corralling a lot of old and defunct American lager brands, plumbing the nostalgic value out of these where they could.

Pabst Blue Ribbon poured a clear yellow straw color with a white foamy head. It has more flavor than its peers, at best it could be described as a very mild pilsner, with a hint of the earthiness and crispness you would find in one of those. It has a good deal of carbonation keeping it light on the tongue and it finishes with no real aftertaste except that faint macro flatness. Pabst isn't anything special but it is probably cheaper than its macro brethren and better you expect. It comes in at 4.74% ABV.

Schlitz is the "Beer that made Milwaukee famous" and at one time was strong enough to trade blows with Anheuser-Busch for American beer primacy. These days it is an afterthought, a small flicker on the radar. More known now for being a case study for marketing folks on what not to do. (Seriously, go follow that link and read the article. We'll be here when you get back.)

In its heyday Schlitz Brewing went toe to toe and round for round with with the St. Louis heavyweight and often came out on top as the bestselling beer in America. The 1940s and 1950s were golden times for Schlitz and it flip flopped back and forth for the top spot. Eventually though Budweiser won out seized the top spot for good. To make a long story short Schlitz decided to become more efficient with the breweries they had and started shortchanging their fermentation process and the ingredients for their beer without an overarching long term strategy. Needless to say it spelled disaster and Schlitz tanked, dragging its reputation down with it. By the time it was all over Schlitz ceased to be, bought up by Strohs, who was then acquired by Pabst . Now Schlitz is just another beer brand in its old rival's retirement home of brews.

 

So what to make of the beer itself. For starters this took a little bit of work to track down. I was set to go to Pennsylvania to find it, but fortunately friend of the site, Eric, tipped me off to a store in Rockville, Maryland that was a whole lot closer. I made the much shorter drive to Rockville and discovered Belby's Discount Beer & Wine. 

A quick side note, Belby's is the kind of beer, wine, and liquor store that is fun to stop by and see what treasures are hidden on the shelves. Family owned and operated it is packed to the gills with alcohol goodness both with top shelf and low shelf. While its non-descript appearance doesn't look like much on the outside don't let that fool you. They have a good selection, are very friendly, and are reasonably priced. There were more than a few beers on the shelf that I hadn't seen in awhile or ever before and that makes this store a winner in my book.

Now lets get to the pouring. Schlitz poured out a clear light golden color with a white foamy head. On the drink the first noticeable thing is that there is some body to this beer. It has a very mild hop to it with good carbonation mixed in with some biscuity flavor, and it finishes with a pleasant malty aftertaste. It is an easy drinking beer. It is reminiscent of Coors Batch 19, another beer that surprised me. It comes in at a 4.6%ABV.

What makes the 1960s recipe so intriguing is it aids in revealing Schlitz's twofold legacy. First is the lesson on what not to do with your brand. That is the overt part. The second though, is a little more devious. Don't think for a moment that Schlitz's competitors didn't see what happened and learn from Schlitz's mistakes. I would argue that Anheuser-Busch, Pabst, Miller, and Coors all incorporated some of the efficiencies that Schlitz had used both with beer ingredients and fermentation process but were better prepared to take full advantage of them. In other words the macrobrews you drink today are pale reflections of what they were fifty years ago. To wrap this up if you are going to drink a macro brew then you could do a whole lot worse than drinking a Schlitz.

Welcome to your weekend!

Brought to you by rake, leaf blower, and falling leaves,
with special guest The Bruery Autumn Maple
Enjoy!