Virginia craft brewing has arrived! A recap of the Great American Beer Festival Awards Ceremony

Colorado Governor John Hickenlooper
toasts the assembled craft brewers.

This past Saturday I attended the Great American Beer Festival Awards ceremony held in the Wells Fargo Theater in downtown Denver where the Brewers Association handed out the medals and awards for the judging portion of the festival. Charlie Papazian, the godfather of American homebrewing, and president of the Brewers Association greeted and awarded each brewer or brewing team that was privileged to be called up to the stage.

One of the cool stories of the awards ceremony was watching the east coast beer scene really come into its own. Devils Backbone Brewing, by any definition, kicked ass and stole the show taking home 8 medals (2 golds) and small brewpub and brewpub brewer of the year award. With their strong showing at the Virginia Beer Cup and now here, I think we can safely crown them heir-apparent to the brewing crown of Virginia. While they may sit on the throne now there are still usurpers waiting in the wings to seize it. My local, Port City Brewing, took a bronze with Monumental IPA and Blue Mountain Barrel House (Devils Backbone's neighbor up the road) bronze medaled with Local Species, Mad Fox Brewing  and Rock Bottom - Arlington also grabbed some nice shiny hardware.  Half the Virginia breweries that entered the competition took home at least a medal. While Virginia made a strong showing so to did other breweries in the region. DuClaw from Maryland medaled and so too did the District's own DC Brau. To the south, Mother Earth Brewing in North Carolina grabbed a bronze and to the north, Troegs of Pennsylvania ran away with a few medals and the mid-sized brewery and brewer of the year award. A bit closer to my heart was the showing by Wisconsin breweries. Old favorites of mine such as New Glarus, Stevens Point Brewery, and Central Waters also took home medals. 

Devils Backbone Brewing of Virgina stole the show. 

The competition had 84 categories with a total of 4338 entries by 666 breweries (This is the real reason why Devils Backbone won! It's a conspiracy) and was judged by 185 beer industry professionals from 11 countries over three days. Take a moment to think about that because that is a lot of beer and a good portion of it has only recently emerged on the scene in the last ten years or less. As for the beer itself, IPAs still dominate with the American-Style India Pale Ale category having over 200 entries submitted and the Imperial IPA category had over 100 entries. As one brewer said sarcastically while receiving his medal, "These IPAs are just a fad."  Other categories that were deep with entries were Herb and Spice beer, American Pale Ales, American-Style Strong Pale Ales, and surprisingly the Wood and Barrel Aged category.

The big picture is this. There is no better place in the world right now for beer. Time and again it was said that America is brewing the best beer in the world. American craft beer can go toe to toe, pound for pound against any country in the world not only in beer quality but also for sheer diversity. It is hard to refute that when you look at the strong showings by breweries across the country in all the categories.  

On a side note, one of the things that was interesting to note was audience reaction to several of the winners.  Of particular interest was how former crafts who had been bought up by macro companies were treated. Both Goose Island and Leinenkugels appeared to get the cold shoulder with only perfunctory applause from the audience when their medals were announced. Meanwhile Pabst got a rousing applause from the crowd for its gold medal in American-Style Lager. Make what you will about that. 

Final results can be found here.

We review Oktoberfest beers from the 2 largest American owned breweries

These are the last two beers we will be looking at for Oktoberfest. The candidates tonight come from the two largest solely American owned breweries, Boston Beer Company and Yuengling Brewery.


Samuel Adams Octoberfest is the baseline for American craft Oktoberfestbier. Others may have brewed it earlier, but Sam Adams made it popular. It is ubiquitous through out the United States this time of year. Go to your local supermarket or beer store and you should be able to find it on the shelves.  If an American beer drinker has drank a US craft brewed märzen or Oktoberfestbier then chances are pretty good it was Sam Adams. Let's take a closer look at this lager.

Samuel Adams Octoberfest poured a clear bronze color with a small, rapidly vanishing, tan head. Carbonation on this beer is about average. It is lighter than expected in the beginning of the drink but picks up some fullness in flavor on the saw the flavor comes out after. The roasted malt is noticeable upfront but it gives way to a toffee-like sweetness. The hop presence is relegated to the background but it does yeoman's work keeping everything on keel. It finishes with a mild roasted, bittersweet aftertaste that slowly fades away. It is well balanced but is lighter in alcohol than a traditional oktoberfestbier coming in at 5.3%ABV. Overall it is decent märzen-style beer. It is not overbearing or pushy, just a mild-mannered märzen that works well to introduce people to the style.

Here is the "party line" on Samuel Adams Octoberfest:

Brewed with five varieties of malted barley for a big, rich flavor. 

The first thing you notice when pouring a glass of this seasonal beer is the color. Samuel Adams® Octoberfest has a rich, deep reddish amber hue which itself is reflective of the season. Samuel Adams Octoberfest masterfully blends together five roasts of malt to create a delicious harmony of sweet flavors including caramel and toffee. The malt is complimented by the elegant bitterness imparted by the Bavarian Noble hops. Samuel Adams Octoberfest provides a wonderful transition from the lighter beers of summer to the heartier brews of winter.

The final oktoberfestbier we are looking at tonight is by the oldest American brewery Yuengling. For Yuengling, brewing Oktoberfest has been a relatively new venture with it only readily available for the last two years outside of the brewery walls. This year in particular has seen there a much bigger push to get this on more shelves throughout the region.

It also poured a clear bronze color, though the head lasted longer, slowly dwindling down to small sheen across the top of the beer. The hop is more noticeable in this, leading on the drink and staying in the forefront all through the aftertaste. It strikes me as a beer that is out of balance. The other characteristics you would expect to find, the roasted malt, the caramel/ toffee taste are secondary or even tertiary actors in this beer. They don't really get a chance to shine until briefly showing up in the aftertaste but even then the scene is stolen by the hop who lingers around an otherwise clean finish. That said, don't mistake this for a hoppy beer because it is not. The hop just happens to be the most dominate feature in a relatively mild concoction. You can tell this beer is a Yuengling. They, like Sierra Nevada, have always had a certain quality that carries through all their brews, the Oktoberfest is no exception.  My take is this is a beer that needs to be tweaked a bit to find some balance in its flavors. It has potential but it is not there yet. If you are a Yuengling fan though, odds are you will probably enjoy this as it is. It comes in at a below average (for a märzen) 5.4% ABV.

Surprisingly there is no "party line" on Yuengling Oktoberfest.

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.

In Site News!

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

Thanks for stopping by!

American Craft Oktoberfestbier doubleheader!

Last time we took a look at the current reality of "true" Oktoberfestbier and the "legend" of Oktoberfestbier. It is the legend that has heavily influence the American craft scene in regards to their views of märzen. Let's dive into a few examples to see the interpretation. 

Left Hand Brewing Oktoberfest

Brewed by Left Hand Brewing out of Longmont, Colorado, their Oktoberfest poured a clear, dark, amber color with minimal head. It has fair carbonation and on the drink it is hoppy and bitter with little of the toffee malt flavor you would expect. In fact on the first taste I was slightly taken aback on how bitter this actually was. The bitterness yields as you continue to drink but it never fully backs down, staying ever present even through the aftertaste. The toffee flavors and a slight sweetness start to emerge from the background as the beer warms but they aren't able to balance the märzen as they should. This is a beer out of balance with too much bitterness overriding everything else. If you prefer a bitter tasting beer then this is worth checking out. Overall I'm glad I tried this but it is doubtful I will come back to it. Left Hand Oktoberfest comes in at 6.6% ABV.

Here is the "party line" from Left Hand Brewing:

"This is no festivus for the restuvus - on the contrary - we start brewing in the Spring and it takes a full two months to reach lagered perfection.Biscuity, malty goodness dominates upfront while the noble pedigree hops lend a properly spicy, dry finish. Zicke zacke, zicke zacke, hoi, hoi, hoi. Time to roast your chicken and upend your stein before the air gets crisp, the leaves flame and fall and the skies fade to black. Auf geht's!"

Stegmaier Oktoberfest

Brewed by the Lion Brewery out of Wilkes-Barre, Pennsylvania, Stegmaier Oktoberfest poured a clear, golden amber color with a small white head that slowly collapsed into a film across the top of the beer. On the drink this beer reveals that it is slim, with little body. It is light in ways that a märzen shouldn't be. All the characteristics are present, the hoppiness, the toffee flavors, the sweetness, but it seems they have been diluted and aren't as pronounced as you would expect them to be. It finishes very quickly, with little aftertaste. Long story short this is a gateway beer for märzen style brews, as an entry point for novices this will work well, but more experienced beer drinkers this will quickly pass by. It comes in at a surprising well masked 6% ABV.

Here is the "party line" on Stegmaier Oktoberfest:

"In recognition of our German heritage, we proudly present you with our Stegmaier Oktoberfest Beer. Traditionally known as Marzen, it boasts a brilliant reddish-brown color and full-body for the true beer drinker. In Using a blend of Munich, Vienna, and Aromatic malts, Stegmaier Oktoberfest possesses a light-toasted character with a touch of sweetness. The addition of German hops adds a perfect balance of flavor, which is sure to be enjoyed by the most sophisticated palate. We hope you enjoy. Prost!"

Updated! Always the Bridesmaid, Never the Bride - Miller Genuine Draft, Miller Lite, and High Life

Hailing from Wisconsin I have always thought of Miller beers (Miller Genuine Draft, Miller High Life, and Miller Lite) as my macro beers. Throughout the state these were the beers that held sway at taverns, sporting events, and in the minds of the average beer drinker. In the larger scale of things this is not the case. Miller has always run a distant second to Budweiser in the macro beer scene. While Anheuser-Busch controls 47% of the beer market in the United States, Miller only has 29%. (Coors is a distant third. Even in the macro brewing world there is disparity. More on this later.) On a side note one of the reasons this entry didn't happen while I was in Florida a few weeks ago was that I couldn't find a six pack of Miller Genuine Draft for the review. I admit that I was slightly shocked that it wasn't readily available even though I wasn't looking too hard.

Founded in Milwaukee, Wisconsin in 1855 by immigrant Friedrich Müller of Germany, Miller Brewing became a Wisconsin institution and well known throughout the upper midwest. It survived Prohibition and when it was purchased by Philip Morris in 1966 it rose to the number the number two brewery in the United States…and that is where it has stayed. Even upon purchase by South African Breweries (SAB) in 2002 to form SABMiller it has never quite been able to crack the stranglehold that Anheuser-Busch has held on the American beer market.

For one shining moment though, Miller Brewing was ascendent, in 1975 they released Miller Lite and it took the American beer world by storm. Miller wasn't the first to make a light beer that we would recognize, that would be Coors actually in the 1940s which was a splash in the pan before it was discontinued at the beginning of World War II. Miller did recognize the opportunity light beer presented and wholeheartedly capitalized on it by reworking the recently purchased Meister Brau Lite into the first nationally available light beer now known as Miller Lite. An aggressive marketing campaign centered around a catchy slogan "Tastes great, less filling" made the beer take off.

Anheuser-Busch wasn't even entertaining a light beer at the time, not wanting to dilute the King of Beers brand. (No pun intended) Once they got in the game though in 1982, Miller Lite's days were numbered and by the late 90s Bud Light had grabbed the top spot and has held on to it ever since. Miller Lite now wrestles for third place with Budweiser having recently been overtaken by Coors Light.

Interestingly enough I made the assumption that the two top selling brews out of Miller would be Miller Lite and Miller Genuine Draft, but it turns out I was wrong. The other is Miller High Life, so rest assured, there will be an update to this when I grab a High Life and look at that also.

Let's dive in first with Miller Genuine Draft. Here is a beer that is in desperate times and has tanked over the last seven years, losing at least 51% of its sales. Interestingly enough it is the same recipe as Miller High Life, but it goes through a different finishing process.

It pours a clear light straw gold color with a small with head that fades away quickly, but not as quickly as the others we have looked at. It has a flash of light hop taste on the drink that quickly turns into sweet, flat, beery taste. It ends with a slightly off light bitter sweetness. It has more character than Budweiser, but not as much as the Coors Original. This is not a beer that will leave any impression. It tastes of mediocrity, content to be the underwhelming child in the Miller beer family. It comes in at 4.66% ABV.

Here is the party line on Miller Genuine Draft:

Miller Genuine Draft utilizes an innovative cold filtering process that allows us to capture fresh draft taste in every bottle. Unlike many beers, it’s never heat pasteurized, which means it’s genuinely draft beer, bottled. So no matter where the night takes you, count on Fresh Draft Taste, every time.

The second beer in the Miller stable is their best performer, Miller Lite. I drank more than my fair share of this in college and my National Guard days.

It poured almost the exact same shade as the MGD, with a white foamy head that stuck around for awhile (I poured it hard out of the can.) On the drink there is really nothing to it. It has very little both in body and taste and what is there is uneventful. It does have a lot of carbonation to it with a slightly sweet, very flat beery taste. The funny thing is that I expected more…more of what I can't say but I guess I hoped to find a worthwhile contender here from my home state to fight in the heavyweight division. Call it homerism or hometown pride. What I have found though is why this beer is continually passed over. It doesn't really do anything at all to differentiate. It just mocks up as just another knockoff of what is already poor beer. It comes in at 4.17% ABV.

Here is the party line on Miller Lite:

Specially brewed from the finest malted barley, select cereal grains and choicest hops, Miller Lite delivers superior taste in a less-filling beer. If fact, Miller Lite won Best American-Style Lager or Light Lager at the 2010 Great American Beer Festival. Today, Miller Lite continues its commitment to great taste and innovation. Every Miller Lite is Triple Hops Brewed® to create flavor, develop balance and lock-in taste. And innovative packaging like the Vortex Bottle, Aluminum Pint and Home Draft, ensure that every ounce of Miller Lite tastes as great as the last.

*****Update******

It is the "Champagne of Beers" and it sprung into existence in 1903. It is the oldest continuous brand in the Miller family and surprisingly to me, and probably to Miller Brewing, their current second best selling beer behind Miller Lite. Like its fraternal twin Miller Genuine Draft it has a similar look and appearance though it unlike the cold filtration that MGD goes through the High Life is finished off by pasteurization.  That actually makes a difference in the beer. 

The beer poured a clear light straw gold color, almost yellowish. It had a foamy head that actually stuck around for while with a continuous stream of carbonation flowing up from the bottom of the glass. (Hence the Champagne of Beers slogan). It has a similar sweetness to MGD, and a very mild hoppiness, giving way to that beery taste. The saving grace for this beer is the effervescence which actually keeps the beer light on the tongue and prevents the flatness that bottoms out MGD. There is a mild flatness that finally emerges in the aftertaste but it doesn't linger for long. It comes in at 5% ABV.

Miller High Life holds a special place in my heart. This is the beer that my brother and I will drink copious amounts off when we hang out together which is an all too infrequent event these days. The High Life is not a good beer, but it is drinkable and it has fueled some fun memories for me. 

The anatomy of a well run festival: NoVa Summer Brewfest photo catalog

A few weekends ago the 5th Annual Northern Virginia Summer Brewfest had a craft beer celebration out at Morvern Park in Leesburg. Most of the festivals I've attended over the last few years have done a great job with the beer so now I have started to look at other factors, the intangibles that make a festival a great experience or a fiasco. We have all been to festivals that are too crowded, no parking, beer ran out early, and frankly just annoying. My intent is to use the NoVa Summer Brewfest as a case study of how to run a festival.

There was only one real hiccup and that was actually finding it which was entirely my fault for not reading thoroughly on the website.  I know a little due diligence on my part would have prevented me from running all over northern Virginia. I do know I was not the only one that had issues with directions. Now that we have gotten my stupidity out of the way,  let's take a closer look at the Brewfest itself and what they did well.To do this we are going to break it down with a photo collection. 

The location was excellent, on the outskirts of Leesburg adjacent to Morvern Park. Parking was plentiful and free and to keep things interesting Civil War re-enactors had encamped nearby. Musketry occasionally rang out throughout the summer day.

Safety first! This was actually a reoccurring theme throughout the event. Here is a prime example, the festival had organized a shuttle service of several coach busses that could transport people to and fro from the Vienna metro. You paid a little more for your tickets but didn't have to worry about all the hassle.

Another example of safety first. Local law enforcement was on the scene, very courteous, and making the rounds.

Kids had an area all for themselves with not just two bouncy houses...

...but also other fun activities including balloon animals...and seriously, who doesn't love balloon animals. Seriously, this was a nice inclusion and promoted a family friendly atmosphere.

The designated driver tent was manned and providing complimentary beverages for those responsible heroes.

Law enforcement officers made the rounds throughout the festival grounds.

Organized and plentiful spaces for people to relax, talk, and eat their foods. In the background, a decent amount of facilities for people to relieve themselves also.

Speaking of foods, there were a wide variety of foods for peoples enjoyment. Not only the usual assortment of beer festival food like sausages and pretzels, but also Thai, paninis, and other various sundries.

Plenty of open space between the tents...Brewvival take note. I can't stress how important this element is. Nobody likes to be packed in like sardines. In the center row were a variety of vendors and artisans adding to the festival atmosphere.

There was live music, always a nice addition to any festival. Rebelicious entertains the crowd during their set. Overall there were 8 bands throughout the two day event.

All these above elements form a nice solid foundation so people can enjoy their time at the festival, but they came here for a reason. So let's actually take a look at the beer. Before we dive to far in though...

...a word of thanks to the volunteers. They did a great job. All the tasting booths were manned by a motivated and fun volunteer corps that was friendly, courteous, and hard-working. This allowed the brewers a chance to talk with folks.

As for beer, a majority served up by the breweries were refreshing summer seasonals which was to be expected. As we have discussed earlier, summer seasonals can be defined in all sorts away so the diversity of beer meant there was something for everyone.

Local up and comers were represented. Port City Brewing brought their summer seasonal Downright Pilsner. They were joined...

by their colleagues across the river, DC Brau...

....and the fine folks from Lost Rhino along with others.

Your regional breweries are represented. Here is Starr Hill out of Charlottesville, but DuClaw, Weyerbacher, Williamsburg Alewerks, and others had turned out.

Big names in the craft world were present too! Oskar Blues represents here but other big craft brewers included Bell's, Abita, St. Louis Brewing (Schlafly), and Great Lakes to name a few.

New kids are encouraged to share their hard work for the enjoyment of the masses. Three Heads Brewing came down from Rochester, New York. Other new breweries to the event included Blue Mountain and Climax Brewing.

Your major sponsor, Vintage 50, is present and serving up their own quality brews...

...with head brewster Kristi Griner showing off her hard working kicks.

So to wrap this up. What makes a good beer festival? I think you can break it down to these seven basic points: (in no particular order)

• Entertainment for all ages
• A diverse selection of quality brews
• Ample food selection!
• Space and plenty of parking/ accessibility.
• Safety!
• Motivated staff and volunteers.
• A proper amount of facilities for folks to relieve themselves.

I'm sure there are other things I have missed, but all in all the NoVa Summer Brewfest hit all those marks and then some. I applaud their efforts on pulling off a great festival and I look forward to the NoVa Fall Brewfest this October.

Iceland Beer Saga: Borg Brugghús interview part 2

Part 1

Part 2

How has the reception been for Borg?

Valli: Being part of a big company there is a tension between sales people and brewers. So basically we haven't really been able to keep up with demand. It's a good thing, but it does hold back our creative abilities. 

Stulli: This is to make the owners happy. When I was starting I had to make a compromise. I got to brew an IPA if I made something they would like. So what I was going for was a lager with a twist. What I was thinking at the time was a sort of blend of a Munich Helles beer and something Belgian. It is a full time production beer. 

They get bolder as you move from left to right. 

Stulli: Our first beer was Brio, it was a 4.5 ABV German style pilsner, our second beer was a 4.5% brown ale [ed. note Austur] that I made for a bar downtown, the third was Úlfur which was the odd man out because I got to make it but it was a compromise because I would have wanted to make a 9% IPA. Then Bjartur a 5% lager like beer, a 4.5% amber lager, then when things changed you see Stekkjarstaur a 6% brown ale, Surtur, our imperial stout which is 12%, Benedikt, a belgian which is 7%, and so forth. 

Stulli: On Surtur, our imperial stout we ended up changing our final pretty drastically. 

Valli: It became a totally different beer. 

Stulli:  I had this goal, this dream for many years to produce the first IPA in Iceland. 

Valli: I was head brewer at Ölvisholt when it started, but because I live here in Reykjavik I basically couldn't afford to work there anymore. [ed. note Olvisholt is about an hour drive from Reykjavik and gas is very expensive on the island] So that is why I came over here. When we started at Ölvisholt I had promised to myself that I would never make a lager because that was all there was available in Iceland so I wanted to bring some change in. The only demand the owners had was to make a pale lager, but I made a steam beer so technically a lager. That was Skalftji. I didn't know I was making a steam beer, I had a lager but I wanted to brew it at a higher temperature to get more flavors to it and stuff. It wasn't when we started to export to Sweden that someone pointed out that this is steam beer then. It wasn't intentional, after that I tried to create beers that hadn't been produced in Iceland before which wasn't really hard though. All the things I made in Ölvisholt had never been produced here before. 

That is a cool opportunity to break new ground.

Valli: Well the brewers have actually been ahead of of the public. We are pushing out the new stuff, it is not because of the demand but because we want to do it. 

Stulli: Of course there is a small group of beer fanatic nerds, Haukur being one of them. The majority of people here just sort of tag along, they either love what we are doing, not necessarily every beer we make, but the creative things and new things at a small scale, or they hate it and just keep on drinking their regular beer. 

Valli: Well both groups keep on drinking their regular beer and that actually has been a problem. When Ölvisholt actually started we had a lot of good feedback to just bring something new and something different and we will pay whatever for it. We had huge amounts of people telling us that and we had great hopes and we were planning to expand the brewery before we even began brewing but when it came down to it people who had promised to buy nothing else didn't buy a single bottle of it. There is a lot of conservatism, people pick their brand, 'this is what I drink, this is my favorite.' People are starting to try different flavors and try different beers. 

Does that work in your favor when Icelanders go abroad? 

Valli: The thing is when Icelanders go abroad they go to a bar and ask for a cold beer. They get a Tuborg or a Heineken, and that is great for them because they are abroad, drinking, and that is enough. Although beer culture is better in most countries you still have to look for the quality and craft beers. 

Are you planning on exporting?

Stulli: Quality-wise, being Russian River alum, I'm not going to export anything I am worried about like my IPA. Don Feinberg has put in an order for our imperial stout which we are hoping to ship out to him, but we have to try and find time to produce it. 

What is the status of home brewing in Iceland?

Stulli: It is illegal in here, technically…

Valli: …you can't produce anything about 2.5%, that's the limit. 

How much of anything you brew is import? 

Valli: The raw materials? 

Stulli: Everything is imported.

Valli: Actually we are bringing out another beer, Snorri,  which we will bottle next week, [ed. note: this is now available at the duty free in Keflavik International Airport] made with Icelandic barley which is unmalted but with added enzyme. 

Stulli: It is no secret that the only way to make the raw barley usable is with added enzymes. It is just to get through the same process that is done in malting but in the kettle or mash tun. It is something we inherited from upstairs. 

Will there come a day when you can actually get malt? 

Stulli: In Iceland? 

Valli: I doubt it, just putting up a malting facility would be so expensive. 

Stulli: To make it profitable you would have to make so much malt and I doubt that enough malt is grown in Iceland. 

Valli: To make this beer a little more interesting we decided because it is so light to get some kick out of it we used english al and it's spiced with an Icelandic herb called arctic thyme. You can make it sound great, but then of course I think it is commercially acceptable. We run what we call beer school here and we had a trial version of it on tap and apparently the reception of the beer was very good. 

Stulli: We are going to bottle it unfiltered and try to make a new type of style, Icelandic barley beer. (laughs)

Valli: We boosted the spices in the next batch. 

Stulli: It is an exclusive beer for the duty free. 

It feels like you are doing research and development for Egils. Will something come out with their brand name on it that was your creation?

Valli: That is one of the many parts of Borg, we are the research brewery for the big brewery.  In the long run the goal is to produce beers that can move over to the big brewery for mass production. What we produce is on such small scale that in sales for the company it really doesn't matter on the books. The value for them is more marketing than anything else. Of course we produce beers that I know will move over to the big brewery. 

What was your inspiration to come back to Iceland and brew beer?

Stulli:  Having an Icelandic wife, kids on the way. It is great to live here other than beer, but I came to try and change that. 

***

Come back tomorrow for the thrilling conclusion where Stulli and Valli discuss what's next for Borg, maintaining their creativity in the shadow of a giant, and what's been their best success to date. 

SAVOR DC 2012: Beer puts on formalwear and steps out on the town.

These glasses await their destiny.

Brewers and beer lovers descended on the National Buidling Museum in Washington DC for a celebration of beer and food over the evenings of June 8-9. Welcome to SAVOR 2012. Under the Roman arches and Corinthian pillars in the Great Hall, craft brewers from across the United States served up top notch beer paired with a cornucopia of foods. Styles of beer ranged across the spectrum from Black IPA to Imperial Stout, Rye Saison to Berliner Weisse. Food pairings were just as diverse with small plates ranging from lobster pot stickers and braised goat to S'mores and cornbread cobbler. The name of the game for SAVOR DC is quality beer paired up with an assortment of small plates. All the beers were tied to a particular style of food meant to amplify each other and bring out the best of both. An example of this is would be an espresso stout paired with red velvet cake, or a porter paired with salt cod fritters.  It  is pretty safe to say there was something for everyone.

Beer and food, two
great things meant
for each other.

Much like the variety in the food and beer, the brewers also reflected the diversity of the craft beer community in the United States. Young and old, big and small, the breweries included such large stalwarts such as Sierra Nevada and Sam Adams ranging down to small brewpubs like Vintage 50 and Magnolia Gastropub. Representation came from across the country too such as Surly Brewing hailing from Minnesota or Uinta Brewing from Utah, to locals brewers from the DC metro region, like newcomers DC Brau and Port City. 

For all the brewers SAVOR DC is a chance to share their passion for making good beer with an appreciative audience. Tim Surprise, founder of Arcadia Ales, said, "I'd like people to be titillated enough that our beers began the journey for them to not only become a fan of our beer but to discover something that resonates their interest in beer and food for the long term. 

For other breweries SAVOR DC offered a chance to educate and inform the attendees that great beer can be found across the country. Paul Kavulak, founder of Nebraska Brewing Company, said, "We already have great beer in the Midwest, but Nebraska hasn't really been known as a great craft beer state, I'm hoping people leave understanding that good beer can come out of there too."

Kavulak brought his gold medal winning (and delicious) Melange A Trois chardonnay barrel aged Belgian strong ale to back up his statement. 

Building a better world,
one glass at a time.

While there was no official dress code, people dressed in what made them comfortable, ranging from suits and evening gowns to a few t-shirts and bluejeans. Overall though that really didn't matter. What was more important was to be part of veritable smorgasbord of delicious food and drink with like minded people. There was a very cordial atmosphere over the whole event with folks mingling with each other, writing up their own tasting notes, sharing recommendations and moving from station to station looking for their favorites brews or that next something special. 

Brewers took the time to talk with guests, explaining their beer and brewing techniques between keeping tasting glasses refreshed. Lines moved quickly at the various beer stations and food stations stayed pretty well stocked. Only once did I spy a station that ran empty, but that was remedied about a minute later. If there was a real wait is was for freshly shucked oysters but even there the folks many that both worked their knives with deft assurance. Overall the event was well run with excellent support from the wait staff, security, and the volunteers. 

As guests departed the event they were handed a bottle of Terra Incognita, a beer brewed specifically for SAVOR events, a collaboration between Sierra Nevada of California and Boulevard Brewing of Kansas City, MO. (Which for you fans of Boulevard it will be out here in the DC market starting next week! Huzzah!)

It almost seems peaceful
from up here.

So what to make of SAVOR? First off it really is a celebration of how far we have come with craft beer. An event like this, with it's diversity in styles and brewers, doesn't exist a decade ago. Now, not only does it exist but it sells out almost immediately. There is a clamor and demand from the beer drinking public to push the limits and explore the boundaries. The versatility of beer with food is an eye-opening experience, with pairings running the gamut from hors d'ovres  to dessert (in the case of Stone's Collaboration Highway 78, a nice cigar would have been excellent.)

There really is a beer for every time and place on the food spectrum. SAVOR stacks up the evidence and goes about the business of making believers out of anyone who would argue otherwise. While SAVOR could prove a bit challenging to a brand new explorer in the craft beer world it will be a revelation to folks who enjoy a good food and beer adventure. (On a side note while I believe beer with it's varieties will always have an edge in pairing versus wine I would like to know if there is a particular food where wine actually pairs better than beer…food for thought, if you have any ideas let us know in the comments.)

Events like SAVOR don't
happen without awesome
volunteers! Cheers to them!

Here is where I would interject a word of caution though, while SAVOR is a a worthy celebration of craft beer, we still need to continue to make beer approachable and enjoyable. In other words we don't walk down the path to beer snobbery and elitism because at the end of that is place where we will all lose. At the same time though a great counterpoint was made by Kristi Griner, head brewster at Vintage 50 stated it best, "We are still introducing a new crowd to the joy of craft beer and bringing them over to our side, while some of these beers may be unique to some people, for others these are their local breweries and are places they go to enjoy great beer." 

My mother hennish thoughts aside, SAVOR is an excellent and worthwhile event that any food or beer loving person should highly consider attending. You will not be disappointed.