If you love a well balanced craft IPA and Pale Ale, but still love the high malt content of a German Dopplebock, the Yakima Glory marries both brewing styles in one of the best craft beers in the world, the Victory Brewing Yakima Glory Ale. With imported German Malts and Four Whole Flour Yakima Valley Hops, the Yakima Glory has an ABV of 8.7%. The Victory Yakima Glory comes with one of our highest craft ale recommendations.
“The tenacious grip of big, juicy hop aroma and character slides smoothly into rich, dark malts. This heavyweight battle between fresh, Yakima Valley hops and dark, roasted malts is resolved harmoniously as the flavors merge to deliver complex satisfaction with a warming edge. Bask in the “glory” of the bright and brassy hops!”
The trellises are clear of bines, the hopyard has been plowed, and we planted wheat as a winter cover crop to protect the soil from erosion. During winter, life on the Hopyard proceeds at a more relaxed pace. In some ways the Hopyard is more beautiful than ever, with time to appreciate the wide open views of the surrounding farm land and the Willamette River.
In the greenhouse, we have begun to experiment with different varieties of GYO Certified hops to use in our Ales, Porters, Stouts and Lagers. Just like our current seven varieties, each will reflect the unique terroir of the Wigrich Appellation.
Growing Our Own…Champions
All the hard work on the Hopyard has paid off. Chatoe Rogue OREgasmic Ale won the Northwest Champion award at the United States Beer Tasting Championships. OREgasmic Ale is brewed with 100% Rogue ingredients, including GYO Certified Independent & Revolution Hops.
Men’s Health Magazine also named Chatoe Rogue OREgasmic one of the “Best Foods for Men.”
Family Fun in the Pumpkin Patch
We wrapped up the harvest season on the Hopyard with a family style Pumpkin Patch Party. Earlier this year, we planted two varieties of pumpkins, Dream & Leroy-O-Lantern. We grew, harvested, chopped, and roasted the GYO Certified Dream Pumpkins to create Chatoe Rogue Pumpkin Patch Ale, which we released for the first time at the Party.
The GYO Certified Leroy-O-Lantern Pumpkins are perfect for carving, so we offered a free pumpkin to Rogue Nation Citizens and their families.
We had lawn games, a Family Photo Station, and hauled out the antique hops scale from the baler building so kids could weigh their pumpkins and claim bragging rights about who had the biggest and heaviest. They also met our Free Range Chicks, Royal Palm Turkeys, and the newest additions to the Hopyard family our Potbellied pigs, Voo and Doo.
Sharing the Bounty
Even with such a great turnout, we still had some pumpkins left over. Natascha loaded 70 of our GYO Dream pumpkins into the truck and drove them to Dallas, Oregon where they were donated to the Willamette Valley Food Assistance Program.
The Dream pumpkins are a sweet tasting variety – similar to the ones traditionally used to create pies, soups, cookies and purees.
Long Live the General
We had as many as five roosters among our Free Range Chicks, but now we’re down to one. The four unlucky fowl were – as Chatoe Rogue Manager Natascha likes to describe it – culled from the brood. We had no choice. Only one can rule the roost or there will be too much conflict.
You might think that the winner was the biggest and baddest bird of them all. Not so. The selection process was anything but Darwinian. Natascha chose to keep the lowest guy on the pecking order because she thought his crooked comb made him different and cuter than the others. We like different. She named him General Tsao.
The General is celebrating his surprising good fortune, learning to strut his stuff, and gets along great with our dog Sully. And since he doesn’t crow much, the Hopyard is a lot quieter in the mornings.
Meanwhile the hens are busier than ever. They’re laying about four to five eggs a day.
Turkeys In The Fog
This time of year brings foggy mornings to the Hopyard, but that didn’t stop our two Royal Palm Turkeys from sauntering over to the Chatoe Rogue and checking out the Halloween decorations. Tom is getting to that age where he’ll spend all day displaying. Natascha says it must be exhausting! But Juniper doesn’t even seem to notice, until Tom wanders off and she can’t see him. Then she calls out for him and won’t stop until he’s back in view.
The Hazelnuts Have Landed
The Rogue Farms Hazelnut harvest got underway towards the end of October as the trees in the orchard finally decided it was time to let go and the nuts began falling.
We get our hazelnuts from Kirk Family Filberts, our next door neighbors on Wigrich Road. The Kirks spent most of September and October getting ready for the harvest on their 98 acre orchard. Mowers and scrapers crept through the trees, removing debris from the ground and creating a clean orchard floor where the nuts would land. Meanwhile, other farmhands were testing the harvesting and processing equipment, checking the bearings and belts, and installing a new dryer.
All this had to be done well ahead of time because you never quite know when the harvest will begin. The timing is up to Mother Nature. The Kirks were prepared by early October, but cool and wet weather intervened and delayed things for a couple of weeks.
Lance Kirk says this year’s crop looks like a good one, with yields up more than 40% from last year and better overall quality. Oregon produces 99% of the U.S. hazelnut harvest. The USDA predicts growers in the state will harvest about 41,000 tons of hazelnuts in 2011, the third best year in almost a decade.
These Nuts Win Awards
Rogue’s Hazelnut Brown Nectar, an ale created by Rogue Brewmaster John Maier and Eugene, Oregon homebrewer Chris Studach, brought home the Gold Medal at the Great American Beer Festival in Denver. GABF is the largest commercial beer festival in the world with 3930 beers vying for medals at this year’s competition.
We also had fun breaking the news to the Kirks that their hazelnuts helped Rogue win a gold medal at the 2011 Ministry of Rum International Tasting Competition in San Francisco. Rogue’s Hazelnut Spice Rum, made with roasted hazelnuts from the Kirk’s orchard, won the Gold Medal in the Flavored Rum category. Our Dark Rum also earned a gold. These awards usually go to distillers in Puerto Rico and the Caribbean. But Rogue picked up two of only three Gold Medals given to American distilleries.
How to Harvest Oregon Hazelnuts
1: Before The Harvest
Leading up to harvest, mowers and scrapers move through the orchard and remove debris. This creates a clean floor where the nuts will land
Sweepers wind among the trees and line the nuts into long rows
Machines called harvesters collect the nuts, blow air through them to knock off husks and sticks, and then load them into crates
4: More Cleaning
Processing starts with men and machines removing any leftover husks, sticks and blanks (unfilled shells)
The nuts are washed and rinsed free of dirt and stones.
Finally, the hazelnuts are dried to about 9.5% moisture levels. In a typical year, this can take 12 to 24 hours.
Rogue Farms Hop Cheese,
Rogue Farms Freedom Hop Cheddar was a huge hit in October at The Wedge: Portland Celebrates Cheese. The farmer’s market style street festival at the Green Dragon & Buckman Botanical Brewery drew thousands of people eager to taste and buy cheese from twenty of the best artisan cheesemakers in the West.
Freedom Hops Cheddar is a collaboration between Rogue Creamery of Central Point, Oregon and Rogue Ales & Spirits. The leaves of our GYO Freedom Hops are de-stemmed by hand, steeped in hot water, mixed into the curds and pressed into blocks. The result is a smooth cheddar with just a hint of hops aroma and flavor. Rogue Farms Freedom Hops Cheddar makes the perfect pairing with any of Rogue’s beers made with Freedom Hops.
Until the next Wedge, Rogue Farms Hops Cheddar is available exclusively at the Chatoe Rogue and at the Rogue Ales Public House and Distillery in the Pearl District of Portland –
The Manayunk Berwery has been a staple of the Philadelphia Schuylkill River night life scene since 1996. Formerly a converted textile mill known as Krook’s Mill, the historic Philadelphia landmark is now bustling restaurant and brew pub. The first thing I noticed immediately when I walked in was the sushi bar. Curious I thought. It seemed wildly out of place with the different sporting events shown on a number of flat screens behind the bar, the 80’s cover band that was about to take the stage, and the college aged crowd that had taken over at 10 o’ clock that Friday evening.
Nonetheless, it was all about the beer I reminded myself. I thought it was appropriate to start off with the Dreamin’ Double IPA. Inspired by the highly hopped beers from the west coast, the Dreamin double IPA is truly a hophead’s delight. Five varieties of American hops added throughout the boil create a wide range of flavors including pine and citrus, while generous dry-hopping in the fermentor provides the distinct aroma of fresh hops. The Manayunk Brew pubs guarantee that this is one of the freshest double IPA’s available. 8.5% ABV, 85 IBU’s. I thought the hop varieties were out of place. It seemed out of balance, too peppery, and over-spiced.
MANAYUNK LAGER (Oktoberfest) Marzen Style Lager
In strict accordance with the German purity law of 1516, they present this annually brewed festbier. Traditionally brewed in March and stored deep in the caves of Germany, this beer was brought to the masses to celebrate in October. It is a Vienna-style lager with a bit more malt and hops making a malty but balanced beverage. Copper-orange in color, it sports a toasty malt backbone that wonderfully compliments itself with many of our menu items.
6.2% ABV, 25 IBUs
I thought that the malt notes were way too heavy with coffee. Had a metallic finish and missed the mark for me. I was starting to get disappointed. But as the 80’s music got louder and more obscure, the night started to get better.
KROOK’S MILL American Pale Ale
This is a well-balanced hoppy American style pale ale with a generous usage of fine 2 row pale and a touch of crystal malt. This beer is copper in color and is finished with “C” hops from the Pacific Northwest, which provide a wonderful floral aroma. This ale is a perennial favorite for the owners of the Manayunk Brewing Co.
5.3% ABV, 40 IBUs
This one is also a favorite of mine. The balance was spot on. Pale Ale is my favorite style of beer so I may be biased, but certainly hits the mark. Homerun.
MUNICH DUNKEL Dark Lager
Brewed with high quality German ingredients, this dark lager is a great reminder that beer literally is liquid bread. The rich toasty flavor of Munich malt combines with a hint of roast from the dehusked carafa malt to create a wonderful aroma reminiscent of a freshly baked loaf of pumpernickel. 5.6% ABV, 20 IBUs. The Dunkel went down a lot lighter than advertised here but yet still robust and flavorful. The Manayunk Brew Pub hits the mark with the Dunkel. Well done.
Overall, the Manayunk Brewery batted a .500 average which in today’s terms of restaurants and beers gets you in the hall of fame. I did notice that they should probably clean their tap system too as well. I think what’s indicative of many Brew Pubs these days is this notion that they try TOO hard to get novice beer drinkers on board by “OVER-DOING” each style of beer. Whether it’s too hoppy for the IPA, or too robust in some of the malty styles, they “OVER-SELL” the style rather than just making GOOD BEER. I mean dude, lose the Sushi Bar, the 80’s music, and make good beer.
It was not that I was surprised that there was a brewery in such a small town, it was that the beer being made at Auburn Alehouse was as good if not better than other brew pubs in more brew prolific towns. Auburn California is usually known, by the people who don’t live there, as the stop on the way to Tahoe from Sacramento. It’s a small quaint town with a country feel. It wasn’t the place I was expecting to find an amazing brewery on my short weekend trip.
The Northern California brewery and restaurant has a broad and impressive range of beers on tap. Including but not limited to, an Oatmeal Stout, a sessionable Brown, Pilsner, Lager, Oktoberfest and enough hop centric beers that would put a smile on any hop heads face.
The Auburn Alehouse has only been open a handful of years and has taken home more than a few awards. Which includes a Bronze medal for their Gold Country Pilsner at the Great American Beer Festival in 2010. Their Fools Gold is a “Pale Ale with a Punch” , a hoppy pale ale at 7.8% ABV 50 BU’s, it is not a typical Pale Ale which I thought was brilliant and insightful. It was also served on Nitro while I was in town which also is not typical of a small town shop. Gold Digger is a clean crisp IPA at 6.7% ABV 70 BU’s it is an amazing beer brewed with Magnum, Simcoe and Chinook hop varieties, with a late addition of Dry hops. The fact that this small town brewery even had an Imperial IPA was the first thing I noticed when I walked in. The PU-240, named after the Isotope essential for nuclear grade weapons is their “Weapons Grade Ale”. At 8.0% ABV 100BU’s, this hop bomb Imperial IPA has just enough Alcohol to complement the huge hop flavor. Brewed with Summit and Galena hops then double Dry-hopped with Simcoe, Columbus and Nugget hop varieties. I highlite the hoppy beers cause those are my favorite styles but every beer I tasted, and I tasted them all, was top notch and deserving of a review.
The Auburn Alehouse ties the brewery and restaurant together seamlessly with its shinny 10-barrel brewing system peering over the restaurant and bar through its tall glass walls like Optimus Prime for beer geeks ready to come alive when a patrons beer is low. On the wall above the bar are a few dozen growlers from other breweries around the country that have been collected by employees and loyal patrons who want to share their beer explorations with the brewery and town. Also with an outside patio, great food and occasional live music this beautiful rustic brick and mortar walled brewery is a place I wish was closer to home.
With the growth of the craft beer industry it is becoming more common for small breweries to produce not just beer with more flavor than the macro-brew aluminum can, but actually produce great beer. This quality over quantity production is a reflection of the craft beer movement right now and brewers knowing that with the right ingredients, care and knowledge they can make just as good of beers as anyone else, anywhere else. This competition forces innovation and is great for craft beers palate.
If you find yourself in the Auburn California area or on your way to Tahoe on I-80 make sure you stop by the Auburn Alehouse for lunch and stock up on some 22′s or a growler for the road. If you bring them a growler from your town maybe they’ll trade ya.
Support your local brewery and search out someone else’s local brewery and give it a try.
Saturday, August, 20, 2011, from 12:00 p.m. to 2:00 a.m.
Hop Heads and Malt Maniacs rejoice! An exclusive one-night event, Philadelphia’s original “HopScotch” returns to Khyber Pass Pub to showcase rare hoppy India Pale Ales, American Pale Ales, and Double India Pale Ales alongside highly sought-after Scotch Ales and Wee Heavies. Whether for Hops or for Scotch, guests will be able to determine their preference in a standoff between Malty Scotch Ales and Hoppy IPAs!
Oskar Blues Old Chub
Belhaven Wee Heavy
Bear Republic Heritage
Brasserie D’achouffe McChouffe
Founders Dirty Bastard
The Hoppy Ales
Founders Devil Dancer
Russian River Blind Pig
Flying Dog Centennial Single Hop Imperial IPA
Cask Bear Republic Racer 5
Brasserie Dieu Du Ciel Corne Du Diable
Ballast Point Even Keel
Russian River Pliny the Elder
Cask Blue Point No Apologies Imperial IPA
Khyber Pass Pub is a historic Old City bar handcrafted in 1876, and recently named by ‘Philadelphia Magazine’ as Best of Philly 2011 Revival. The menu features an extensive selection of craft beers, authentic Louisiana specialties, Southern barbecue, and tasty vegan and vegetarian options. Open 11 a.m. to 2 a.m. daily. Happy Hour runs weekdays from 4 p.m. to 6 p.m.!
The Colossus of Rhodes is known as one of the Seven Wonders of the World. And an American strong ale from the Baltimore area brewery DuClaw is a wonder of the extreme beer world. DuClaw Colossus (DuClaw Brewing Co.; Bel Air, MD; American Strong Ale; ABV: 21.0) is a beer of gigantic proportions. This dark amber ale immerses you right off the bat with big notes of sweet caramel in both the aromatic nose and initial taste. The candy like feel is complimented by apple, cinnamon spices, and honey with a hint of piny hops at the end.
Since Colossus is aged like a wine or brandy to allow its flavors to mature and alcohol to mellow, the alcohol content is deceptively hidden and there’s no burn at the finish that’s characteristic of other ales in its weight class.
For many years I have considered Samuel Adams Utopias to be the best extreme beer of 20% or more, but the wonderfully complex and silky smooth Colossus can definitely give this acclaimed ale a run for its money.
Had a chance to try another exceptional beer from Colorado brewery Oskar Blues while having dinner at Libby’s. An Imperial red ale, it features the hoppy character of an Imperial IPA with the smoothness of an amber ale.
Oskar Blues G’Knight:
(Oskar Blues Grill & Brewery; Lyon, CO; Imperial Red Ale; ABV: 8.7) is named for the late Gordon Knight, a fire-fighting helicopter pilot and local brewer who helped found the Colorado breweries Twisted Pine, Wolf Tongue, and Estes Park during the 1990s. Knight was killed in the line of duty in 2002. The beer in fact was originally named Gordon Knight, but was renamed after a trademark infringement suit filed by Gordon Biersch Brewery (sic).
The dry hopped G’Knight is a fitting tribute to Knight, with a deep amber color and hearty notes of citrus and piny hops complimented by sweet caramel malt and honey. G’Knight is a very satisfying and well balanced ale, and the alcohol content of nearly 9% is nicely toned down. It paired well with the Crispy Soft Shell Crab Po Boy that I had as the main course.
The Sierra Nevada Summerfest is made with 2-row pale and Munich malts and Perle and Saaz hops. A crisp summer lager that has been around for more than a decade, the Sierra Nevada Summerfest also lets you know that you’re drinking a real beer. With a full flavored tang hop kick, this pilsner style lager is another classic from Sierra Nevada. With light malts and light hops and spice, the crisp big bubbles make an excellent refreshing summertime lager. The lemon and malt aftertaste are very well balanced making this one of our favorite summer beers.
GOLD MEDAL WINNER
California State Fair (European Light Lagers: 1999)
alcohol content:5.0% by volume
malts:Two-row Pale & Munich
beginning gravity:12.2 Plato
ending gravity:2.8 Plato
bittering hops:Perle & Saaz
The Sierra Nevada Story:
In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, the Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it “Among the best brewed anywhere in the world.”
Ken’s passion for brewing began when a friend showed him the basics of home brewing. Using homemade equipment, Ken began brewing five-gallon batches of beer on his own, and soon became a proficient home brewer.In 1976, after studying chemistry and physics at Butte Community College and California State University at Chico, Ken opened his own store, The Home Brew Shop. There, he supplied Chico’s home-brewing community with equipment, materials, and advice, but dreamed of opening his own brewery.
Two years later, it was time to make the dream a reality. Ken and co-founder Paul Camusi cobbled a brewery together from dairy tanks, a soft-drink bottler, and equipment salvaged from defunct breweries. Though the equipment was secondhand, they created a first-rate microbrewery. The ingredients were premium, including the copious quantities of hops that would become the brewery’s trademark. An avid backpacker, Ken named the new company for his favorite hiking grounds—the Sierra Nevada mountains.
Finally, on November 15, 1980, the Sierra Nevada Brewing Co. brewed the first batch of what would soon become a landmark in American craft brewing: Sierra Nevada Pale Ale.Word spread quickly, and over the next decade the demand for Sierra Nevada brews soon exceeded the brewery’s modest brewing capacity. Despite nearly constant additions to the brewery, Ken was soon back at the drawing board, planning a new brewery. In 1989, the Sierra Nevada Brewing Co. moved to its current site.
Ken traveled to Germany and brought back a traditional 100-barrel copper brew house, which became the heart of the new brewery. This met demand for a while, but the brewery soon needed to expand again. In 1997, Ken commissioned the original coppersmiths to match new kettles to the originals, bringing the brewery’s total capacity to almost eight hundred thousand barrels per year.Building the new brewery afforded Sierra Nevada the opportunity to create two stunning showcases, both featuring exceptional dining, live music, and its award-winning beers. The elegant Sierra Nevada Taproom and Restaurant has become a destination in its own right. With mouthwatering lunch and dinner menus, an impressive dining room, and a large outdoor dining patio, it offers distinctive, contemporary cuisine as well as an opportunity to sample the brewery’s entire line of premium ales and lagers, including hard-to-find specialty drafts. The 350-seat Big Room—a beautifully designed live music and multi-purpose room—was constructed on the west end of the brewery to feature live music events for all ages and is a perfect facility for weddings, reunions, and business conferences.To this day, the Sierra Nevada Brewing Co. remains true to its roots. Ken is still personally involved in every aspect of brewery operation. Most importantly, the Sierra Nevada commitment to quality remains the same. Premium ingredients and time-honored brewing techniques make Sierra Nevada ales and lagers truly exceptional beers.
By Pat Smith, Matt Goldstein & Sommelier Tom Pittakas
For Philly Beer Week, our staff hit eight events and about 30 different bars overall in celebration of craft beer in one of the best beer cities in the world, Philadelphia. From IPA’s to imperial Stouts, dopplebocks and fruit beers, Philly Beer Week had a profusion of many styles by the best breweries in the world. Below is our top 10 beers of the 2011 Philly Beer Week. Pick up a few these beautiful brews and let us know your thoughts.
1. Ballast Point Victory at Sea Barrel Aged Espresso Vanilla Imperial Porter:
An American Porter with 10.0% ABV, the Ballast Point Victory at Sea is a deep dark beer with notes of mocha, chocolate, vanilla and complex full bodied smooth porter. This is simply one of the best porters in the world and Ballast Point continues to prove it’s one of the best breweries in the world. This is an absolute must for dark beer lovers. Served at the Khyber Pass Pub.
2. Hitachino Espresso Imperial Stout
From the Kiuchi Brewery in Japan, the Hitachino Espresso Stout stands at 7.50% ABV with great malts and crisp finish. It’s rare finding a stout this flavorful and crisp at the same time. Dark black in color with dark head, the Hitachino is a classic imperial stout and proves that the Japanese can brew a hell of a beer. Served at the Side Car Bar.
3. Dogfish Head Festina PecheBerlinerWeisse
The Festina Peche is fermented with peaches that hints of a sour beer. Not made like traditional sour beers, this fruit beer is crafted with very ripe peaches to get it’s sour flavor. Very crisp and refreshing, the Dogfish Head Festina Peche is the perfect summer beer. Not too sour without many hops at all, the Festina Peche is about 4.5% ABV. Purchased at Whole Foods in Plymouth Meeting.
4. Fegley’s Hopsulutely Triple IPA
The Fegley’s Brewery is getting a lot of buzz in the Philadelphia area and proving to be one of the best brewers in the city area. Considering this is one of the best craft beer cities in the U.S., Fegley’s is of course creating some great crafts. The Hopsolutely Triple IPA is made with Cascade, CTZ, Summit, Amarillo and Chinook hops, then dry hopped with Chinook and Amarillo. At 100 IBU’s, this triple IPA is still balanced enough to challenge the best IPA’s in the country. We challenge you to try it out. Allentown and Bethlehem are making a real name for themselves and deservedly so. 11.0% ABV. Purchased at Whole Foods in Plymouth meeting.
5. Nebraska Samarican Brown Ale
At 5.3% ABV, this American Brown Ale is slightly sweet, slightly malty, crisp and well balanced. Overall one of the best brown ales you will find. The Nebraska Brewing “cornhusker juice” was in major demand throughout Philly Beer week, especially the oak aged Black Betty Imperial Stout. Colorado isn’t the only Midwest state making excellent craft beer. Served at the Sidecar Bar.
6. Russian River’s Pliney the Elder
8.0% ABV. American Double IPA. Purchased in a growler from the Hulmeville Inn.
7. Port Ole Viscosity Whiskey Barrel Aged
12% ABV by Port Brewing. Served at the Resurrection Ale House.
8. Ayinger Altbairisch Dunkel
5.0% ABV Ayinger Brewing from Germany. Served at Eulogy Belgian Tavern.
9. Ballast Point Navigator Dopplebock
8.9% ABV barrel aged by Ballast Point. Served at the Khyber Pass Pub.
A PBR Review: Hipsters Rolling their Eyes Everywhere
By Matt Goldstein
When I had a PBR last summer, there was something wrong with the tap and the beer was spoiled. It was basically undrinkable. Now, considering I can drink even the worst of beers without a flinch, I decided that Pabst Blue Ribbon deserved another try. Pabst Blue Ribbon is the first beer to sell 10 million cases of beer in the United States. It’s an American staple and deserves recognition for that alone. Let’s give Pabst Blue Ribbon the chance it deserves: A Whiskey Goldmine Review.
Pabst Blue Ribbon Tasting Notes:
PBR is sweet, dry, crisp with a grain aftertaste. Very refreshing! There you have it. That’s our review. It’s an easy drinking session lager and pretty good flavor. We love it. If you got a problem with that, nobody cares.
Pabst Blue Ribbon and the Hipster issue:
Now, it wouldn’t be a Pabst Blue Ribbon article if we didn’t address the hipster issue. Yes, Hipsters drink PBR at staggering amounts and the Hipsters are multiplying exponentially like a badass zombie movie. The Hipsters where PBR t-shirts, and drink PBR like it’s their uber sudo liberal (but not the democratic party) political identity. Yup, their socially advanced, and your craft beer is just too cool to be cool. Drinking real beer is uncool. It’s scary, frightening and Hipsters could simply revolt and kill us all. However, now that everyone knows the Hipsters drink PBR to be cool, or un-cool, they are moving on to a new beer. And they probably will officially move on after this review. It’s too cool to be called un-cool. Hipsters are moving on to National Bohemian. Yup, they be drinkin the “Nati bo.” Review coming soon. We’re gonna single handedly do our best to destroy the Hipster Nati Bo revolution. Someone might get smacked in their face for this one.
Here are some facts to enjoy about Pabst Blue Ribbon:
Pabst Blue Ribbon American Style Premium Lager
Pabst Blue Ribbon is a premium lager brew crafted with a hefty infusion of 6-row barley in its ingredient package, a carefully balanced carbohydrate profile from corn syrup, and a unique combination of Pacific domestic hops blended with an imported Yugoslavian variety. Fermented with a pure culture of yeast and aged at high gravity, PBR is cellared and finished to the smooth, robust likeness of a fine Pilsner.
12.8 grams of carbohydrates
Pabst Blue Ribbon Light American Style Light Lager
Pabst Blue Ribbon Light is brewed with the traditional grains and malts of a fine lager, and is tailored to the brewing specifications of a low calorie beer. Hopped with the same intensity as PBR, the light version is a satisfyingly superior way to bend an arm.
The Washington’s Crossing Brewfest was held this past Saturday in Washington’s Crossing Park in Soleburry PA just outside of New Hope. With over 50 breweries the competition was steep and beer flowing big. Firestone & Samuel Smith stole the show with some craft beer standard classics.
1. Firestone Walker Reserve Porter:
The Firestone Walker Reserve Porter flat out crushed the competition at the Washington’s Crossing Brewfest. The reserve porter is a robust style porter and made with premium 2-row malts, maris otter, crystal 77, crystal 120 with bitter, cascade and whirlpool hops. The Reserve Porter is dark, sweet, malty, slightly bitter with notes of caramel and toffee. It’s a banger! Good luck finding a better porter.
2. Samuel Smith Organic Ale
The Samuel Smith Organic Ale is Certified organic by the USDA-accredited UK Soils Association. A golden ale with beautiful malts and just enough kick from the hops. A classic ale.
3. Cigar City Maduro Oatmeal Brown Ale
The Maduro is an American brown ale and also got an A- on Beer Advocate. Enough said.
4. Climax ESB
We thought Fuller’s had the best ESB out there. We were wrong. The Climax Extra Special Bitter Ale has notes of honey, toffee and caramel, and a hop bitter kick.
5. Elysian Men’s Room Red Ale
The Men’s Room Red is made with Crisp 77 Crystal, Munich, Cara-hell, Cara-Red and Cara-vienne malts and hopped with Chinook and Cascade. A portion of the proceeds from this ale go to support military veterans. Get one today…
The worst beer of the brewfest? Beach Haus! We don’t care where it’s from and you won’t care how it tastes. Also, the lady at the tent handing out the beers was a total bitch.