FOR THE LOVE OF BREW

Brew news, insight, recommendations and everything dealing with my favorite past time!

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BREWDOO

Written by: Brandi R. Harkness-Bruce

It happened.

I never thought it would. Honestly, I believed that the appearance of this magical brew last year was a once in a lifetime event. I had been burned so badly by Samuel Adams when they took Infinium from the market. However, a little trust goes a long way, and those Bayou Brewmasters down in Louisiana did not disappoint. 

After complaints, blogs, emails and getting other brew connoisseurs together, Abita has rereleased Strawator. I’m not going to take credit in this momentous occasion, but I do want it understood that I have been very vocal about the disappointment I felt when they pulled it so quickly from the market.

Those of you, who have followed my blog, understand my exultation. I got the newsletter from them a few weeks ago, and I made a trip back home to the Gulf Coast. There she sat, so pretty and perfect in the beer cooler at Sidney’s Wine Cellar on Decatur. Instead of a blue beer tap, she lay within the caramel-colored glass that Abita puts all of its bomber beers into. The strawberry doppelbock has overtaken the market in a convenient ‘take-home’ version instead of the exclusive (and almost elusive) ‘keg-only.’ Decorated with an explosion of red that forms a strawberry and the familiar green splashes that normally adorn the Andygator bottles, there is one major difference: Abita changed the name from Strawator to Strawgator. In their newsletter, they said they were listening to their beer fans in the overall change and listing of this brew.

Being a high-gravity beer, they included it in their ‘Big Beer’ series, so for the moment, it’s only available in their 22 ounce bombers. Advertised as half Andygator and half of their Strawberry Harvest Lager, they push it as a dessert beer due to the sweetness the strawberry lends.

Now, I’m not the biggest an of bottled beer, but I bought a case (which, side note here, was a pain in the ass to lug across the French Quarter in 97 degree whether and whatever millionth degree the humidity added to the journey) and brought it back up to the ‘Land of the (beer) Lost’ that is North Carolina.

so let me introduce to you the one and only strawgator:

ABITA STRAWGATOR

Style: Strawberry Doppelbock fusion of Strawberry Harvest and Andygator

About: Golden lager with malted barley and wheat, hopped with German Perles, with Louisiana strawberry juice added after filtration

ABV: 8%

Abita says: Serve beer around 42 degrees and in a pint, gobliet, stein, flute or snifter with desserts or rich cheeses.

Brandi’s thoughts: Now, I’m guessing the difference in taste is coming from how last year, it was straight from the tap and this year, we’re dealing with a bottled product. I can’t emphasize enough the damage the bottling certain beers can do to the overall taste. I’ve been assured by the brewery that the formula is the same as when they released it temporarily to the public in 2013, and noticed that the website has them listed the same as well. When drinking from the bottle, I got a little more sweetness than from the keg, and a slight bite at the finish that I didn’t previously. Definitely a must-have for any true Abita fan, as it doesn’t disappoint. I do recommend a keg over the bottle, and if they could start canning it, it would be the perfect beer. I enjoy Strawgator better than the Strawberry Harvest because the Andygator balances it out enough to take the sugar taste you usually get from this summer favorite. By marrying the two beers, Abita has once again struck gold. 

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BREW BUST

Written by: Brandi R. Harkness-Bruce

For those following my current crisis, I have been temporarily relocated to North Carolina. During the few months leading up to this move, I was freaking out. I couldn’t find anything that would supplement my chosen paid profession (tattoo artist) and the research I was doing on the craft beer scene was bringing me to terms with a brew bust. Clients of mine told me not to stress - North Carolina actually did have a great beer scene, and loved live music so I should have plenty on my personal plate.

Turns out, the beer scene in North Carolina resembles the entirety of their basketball programs (i.e. Duke and the Tar Heels): big hype on the home front which leads in failure to follow through and lame games to have to be forced to endure.

That’s right. I have been hunting and have found little to celebrate. A few chosen gems here and there have kept me sniffing, but my leads are turning up nothing. So what am I doing here? Where do I go from here? Am I completely doomed to live out my span here with only the company of Coors Light and whiskey?

Alas, I am a survivor. I have found a few places in town that actually serve as breweries and restaurants. There is a closet that tries to pass off as a beer and wine store here that does actually carry a few interesting beers that I was quick to stock in the refrigerator. And so we’re not at a complete loss - yet.

As I have been trying to come up with inspiration for this blog, I find myself feeling pretty down about my current living situation, which in turn does nothing to spark my creativity. I am definitely not trying to wallow in self-pity - on the flip side; I’m going to attempt to still create interesting recommendations based on my findings. I have vowed that while I am stuck in this vast hellhole that the United States calls North Carolina, I will become the Indiana Jones of the beer community and present to the public my findings. This week? I would like to just go over what has been in and out of the ol’ homestead during my hunting.

  Beer Find: Dogfish Brewery’s Namaste

Origin: Delaware

ABV: 4.8%

Style: Witbier

This beer is advertised as a witbier with ‘good karma’ that I can get into considering I just happened on it at a beer store in town. Originally brewed as a tribute to one of their fellow brewers overseas in Belgium, this beer is available year round. With bursts of orange and the refreshing spiciness of coriander, this beer is a more than pleasant experience and has quickly become one of my favorites. Light and fresh, this beer is a compliment to any meal or perfect on it’s own. Having a bad day due to living in North Carolina? This beer will perk you right up with the zesty lemon aromatics.

  Beer Find: 21st Amendment’s Hell or High Watermelon

Origin: California

ABV: 4.9%

Style: Wheat Beer

When I asked around town where I could find a place with a substantial beer menu, many of my clients outright suggested Carolina Ale House. This restaurant is a chain found in – where else – both the Carolinas that pride’s itself not only for offering a local selection, but also in bringing harder to find beers to the east coast. Automatic respect points were earned once I found that they offered a variety of 21st Amendments deliciously powerful canned brews. Their beautiful artwork is there to unnecessarily entice the drinker. Unlike other watermelon wheats, Hell Or High Watermelon starts with that traditional summer flavor and ends with the crispness of the wheat beer. It represents the perfect marriage of watermelon and the refreshing flavor from Magnum hops.

  Beer Find: New Orleans Dixie Jazz Amber Light

Origin: Louisiana

ABV: 4.13%

Style: Amber Light

So for as long as I lived on the cup of the Crescent City, I was never able to track down this delicious and surprisingly light beer from Dixie Brewery. Due to some illegal activities after Hurricane Katrina, Dixie Brewery lost their building to a government buyout by the VA. Because of this, it is currently contract-brewed, which is a sad story considering it’s the oldest brew from New Orleans. I long for them to be able to go back home, especially to make this exceptionally light beer more available. As it happens, I stumbled upon it at the North Class Six on Fort Bragg. The caramel malts and hefty barley are still full of flavor despite the fact that it gives some of your light beers a run for their money in the calorie (92.5) and carbohydrate (3.1g) department. This beer made me homesick as I could fully picture me, a plastic cup full of Dixie and a secondline through the Treme as I embraced the amber brew!

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NORTH CAROLINA... BIG BEER MUG THUMBS DOWN

Guys I'm really trying to find fodder for a new blog, but this state isn't offering me too much. I'm disappointed. I didn't want to move here in the first place but have had multiple people tell me that this was a good place for craft beer. I'm going to give my Beer Sherlock Holmes Pipe one more weekend to find something to latch onto before I'm going to just start posting about good beers. Keep on the lookout and if you know of any good spots in the Fayetteville area, feel free to hit me up on Facebook: brandirhbruce

Thanks!

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ABSENCE OF BEER

Hey guys! I know the blog has been quiet for the past few weeks. I recently had to relocate from the Gulf Coast to North Carolina. As soon as I get settled in with my job, and unpacked, the brew blog shall resume! In the meantime, feel free to send me suggestions on Facebook: brandi.harknessbruce

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BREWNITED IN FAITH

Written by: Brandi R. Harkness-Bruce

For those of you keeping track, American Craft Beer Week kicked off May 12th and lasted through the 18th. Bars around the country raised support for American Craft Breweries by dedicating business, beer sales, specials and giveaways to the consumers. Specialty craft kegs were tapped, pint glasses stacked and happy drinkers left with new beers to hunt down for home purchase.

Nobody was happier about Craft Beer Week than this lady. My local watering hole specializes in beer and whiskey. They offer one of the best selections in Mississippi when it comes to diversity and flavor. Because of this reputation, The Mahogany Bar (affectionately known as The Hog) teamed with some of the most notorious craft brewers to offer some great giveaways and specials. I was seated front and center at their traditional New Orleans wooden-style bar to bask in the golden beauty and stand ‘brewnited’ in the cause.

Now, I could go on about each night and the delicious beers I got the opportunity to taste. I could bore you with the details of how happy I was. Or I could even post photo after photo of each glass I got on each night, and what I had to do to obtain said glass. However, I was so blown away during their Wednesday night New Belgium launch that I wanted to centrally focus on the Lips of Faith line.

The Lips of Faith Series comes in specialty 22-ounce bomber bottles and falls into a somewhat ‘experimental’ category when it comes to beers. They’re not for your casual beer drinker as their flavor combinations are quite bold and can be quick to intimidate. They usually have a higher ABV, which can scare off your average beer guzzler. I haven’t had any bad luck with the ones I’ve gotten the opportunity to try. A few months ago they launched their Wild2 Dubbel, which I quickly fell in love with. Brewed with Schisandra berries (nicknamed as the five flavor fruit since they possess salty, sweet, sour, spicy and bitter notes all rolled into one) and done in the traditional malt-forward dubbel, this beer finishes with the classic New Belgium sour but leaves you wanting more. So when The Hog advertised the launch of the line of Sours for Craft Beer Week, I was ready.

This big night featured the Transatlantique Kriek, The Gruit and the previously mentioned Wild2 Dubbel. As I not only am a lover of the great beers of the world, but also appreciate wine, the Kriek automatically got my attention. Lambic ale and Polish cherries come together in a spontaneous fermentation? It sounded too intriguing to not try first. The Hog was offering a free New Belgium tulip glass with any two pours, so I knew I would get rewarded for my taste-adventure. The server warned me: if I started with Kriek, I would be disappointed with Gruit. However, I’ve always liked rolling the dice when it comes to beer, so I was more than happy to jump in feet first. For more thoughts on the actual beers, keep reading! As for the rest of the night? I was up beer Kriek with a paddle in the shape of a beautiful new glass!

  Transatlantique Kriek

Style: 45% Lambic, 55% Beat-strong golden ale

ABV: 8% | Served: 4-ounce taste from the bottle

Kriek is dedicated to New Belgiums ideas of wanting to defy the boundaries placed on beer when trying to categorize one of their products. They came together with Brewerij Boon of Belgium to create fermented lambic ale with Polish cherries. It’s called Transatlantique due to the fact that it goes from the Lembeek region of Belgium, across the Atlantic Ocean to the New Belgium Brewery in Colorado. From there, it becomes the best beer I’ve ever had besides Samuel Adams’ Infinium (which is no longer available due to poor decisions made by their company). The rich taste of the cherries meld with the smooth, crispness of the carbonation. The results in a taste that only the finest of red wines could ever produce. The brightness of the flavor and slightly sweet finish left my palate in a state of shock. When my senses came too, I could only stare at the glass in front of me. I had absolutely no words to describe what had just happened to me. I could do the only thing that my body could do on autopilot to react to such a sensation – I raised the glass up and took another gulp. Flavor after flavor encased my taste buds. I won’t be ashamed to admit that the corner of my eyes became slightly damp as my body shivered from the mere pleasure of tasting the beer once more. I found a replacement for Infinium, and it’s everything I had hoped for and more. I raised my tulip glass once more to find that the beer was ruby red, and since the carbonation is amped up to almost champagne-like, the pink foam teased me from the top. Light, bubbly, slightly fruity with still the yeast of beer. Perfection in a glass.

Gruit

Style: Ale

ABV: 6.66%

Served: 10-ounce taste from draft

This beer focuses mainly on herb mixing for bittering rather than on hops. Rich malts brewed with wormwood, elderflowers, horehound, bog myrtle, and yarrow come together to give the drinker a mouthful of smooth sweetness with a bitter and dry finish. The aromatics on this brew kick start the tasting experience by showering you with citrus. The interesting note I picked up was a spicy, almost peppery smell. When you first drink the ale, you get a crisp note of carbonation that slowly dissipates into a somewhat creamy flavor. This ale is a little heavier in body than the Kriek, yet lighter than the Dubbel. This beer is very pleasant at the start, but finished slightly drier than I normally like in ale.

Wild2 Dubbel

Style: Non-traditional Dubbel

ABV: 8%

Served: 4-ounce taste from the bottle

This dubbel is fermented with Trappist yeasts that gives you the wheat taste of bretta mixed with a slightly sour and dry finish. I earned my glass for this bad boy a few months prior during a New Belgium specialty night. I will throw in that the glass earned that night was way cooler than the one I earned during American Craft Beer Week. It was a hand-painted tulip glass in groovy, retro colors and an illustrator’s style. The beer itself is a pleasant surprise of flavor as it doesn’t focus on anything specific other than to be delicious. The ripeness of the fruit compliments the Trappist yeast so you get that combination of sweet and sour almost instantaneously.

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You can't go wrong with Midwestern Beer, and the same can be said to many of their local vineyards. I know that this might get me shot in certain parts of the world, but I do prefer a good Midwestern wine to a California. I can say that California whites are better than their reds. They lean towards a red blend, and sometimes that can be a recipe for disaster!

Somerset Ridge Vineyard and Winery is located in Miami County, Kansas. They offer their Buffalo Red as their premium semi-sweet and boast of their raspberry and cherry aromas. They recommend slightly chilled, I recommend a full chill as I feel like the spiciness comes out better from a little time in the fridge.

www.somersetridge.com

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CRAWFISH BREWING

Written By: Brandi R. Harkness-Bruce

It’s crawfish season.

I know that this might not be a big deal to those around the country who may be more concerned with the severe weather season that’s off to an intense start. But winter has come and gone, Mardi Gras passed by the way side, and that leaves us with the kick-off to summer.

This is what we call Crawfish Season.

Legally, the fishing regulation states that crawfish season starts in March and goes through June. I am referencing to the time of year when they’re big, plump and juicy; big enough to throw in a boil. They also become readily available and price wise, you get more bang for your buck. There is nothing better than a boil: imagine sitting outside on a summery day at a long table filled with friends and family. Before you lies a heaping pile of seasoned crawfish, crawdads, mudbugs… whatever, you call them, you’re stomach is eagerly anticipating the Old Bay on your fingers as you pull the tail, suck the head.

You’re necessities for a boil I’ve mentioned – the crawfish themselves, friends and family, some corn, potatoes and Andouille – but the most important element to a long-lasting great time? The perfect brew. Ice cold to the touch, and a refreshing element, your beer choice may make or break the good times. I lean heavily on Louisiana beers for good reason – the bayou contains some of the best crawfish you can find and they know how to compliment them. Cajuns know taste. Cooking comes naturally to them, as does beer brewing.

When you are trying to find a beer to compliment spicy foods it’s important to make sure the beer is highly drinkable. This means clean flavors with no lasting after taste. Not only that, but it’s also important to find one with longevity. Yes, this means that you need to find something that sits at a lower ABV. I know folks, this is probably the first time – and one of the only times – I will insist that lower ABV is the way to go. Frankly, nobody wants Uncle Joe to drink to much and revisit the pounds of crawfish he tried to hork down. A hot, drunk mess doesn’t get to enjoy the party – they get to spoil it for everyone else.

Whether you take my advice or not on brands, there are several styles that, if you stick by them, they won’t disappoint. IPA’s have a heavy hoppiness that will undercut spices to provide a full flavor explosion. American Pale Wheat Ales are milder and often have notes of citrus (or served with a lemon wedge). Citrus only makes crawfish taste that much better. Pilsners are great as well as they combat peppers that are often thrown into the boils.

As summer comes full force, and crawfish season embraces us once more, I present to you my top choices for Boil Brews:

 Abita Turbodog

Brewer: Abita, Louisiana

Style: Brown Ale

ABV: 5.6%

At a 5.6% ABV, this Abita brewed brown ale is probably one of the best compliments to the garlic-rich spices and seasonings used in a boil. The smooth flavor has a slight bite at the finish. It results in a clean separation that clears the palate to enjoy more of the food in your feast.

Summer Shandy

Brewer: Jacob Leinenkugel’s Brewing Company, Wisconsin

Style: Shandy

ABV: 4.2%

The great thing about this summer shandy is not only the low ABV, allowing you to enjoy more of them, but the fact that it’s beer and natural lemonade. Nothing says summer more than lemonade right? Wheat beer and lemon; this combination won’t fail you at a boil!

Sierra Nevada Pale Ale

Brewer: Sierra Nevada Brewing Company, California

Style: Pale Ale

ABV: 5.6%

Known for it’s grapefruit aromas, the slight citrus favors seafood – this includes our boiled crawfish. The boldness of the beer lingers and enhances instead of muddying up the mudbugs. 

New Belgium Snapshot Wheat Beer

Brewer: New Belgium Brewing, Colorado

Style: Wheat Beer

ABV: 5.0%

I can’t say enough how refreshing the latest New Belgium brew is. Slight sweetness from coriander and lemon is brewed into the light wheat. With a snap, you have the perfect beer for the perfect food! Acid, citrus and seafood… it’s the holy trinity!

Tin Roof Voodoo Bengal Pale Ale

Brewer: Tin Roof Brewing Company, Louisiana

Style: American Pale Ale

ABV: 5.5%

This American-style pale ale carries enough hops to provide a balance between bitterness and the sweet malt characters that hint honey and caramel. This is the perfect beer to combat spices and brewed in Louisiana. 

BEST CHEAP BEERS FOR YOUR BOIL:

Coors Light Summer Brew

Natural citrus meets the refreshing taste of Coors Light. It was love at first sip. Whammy!

  Pabst Blue Ribbon

Heavier than I’d normally reach for if I want to eat pounds of tail, but the slight sweetness can’t be stopped with the saltiness of seasonings used for the boil which makes for a clever combination… and no, I’m not a hipster.

Miller High Life

Once upon a time I was anti-High Life, however, this is one of the fuller lagers that I can definitely enjoy on a hot summers day after learning to appreciate the simplicity of its flavor.

  Tip: Cans

I can’t emphasize enough the importance of cans for your summer drinking escapades. This is a guarantee to no skunk, to no bitterness, and what we like to call “commercial cold” beer. There is nothing more refreshing than the crispness of a beer fresh from a can.

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This wine is a traditional Bordeaux Claret that pours a dark ruby color. It takes a spin on ripe fruits that is characteristic of Merlot. This shows its complexity and length. The aromatics display fruit with a hint of vanilla. Overall, it is well rounded with a luscious, long finish. There is an earthy undertone representative of classic Claret – normally this is because vines will burrow roots deep into the soil to absorb its minerals and nutrients. I recommend decanting and letting breathe for a while and drink slightly cooler than room temperature.

These particular grapes are 60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc. Wine math states that when the Merlo predominates in a Claret, the winemaker gets a softer wine that becomes more rounded and rich in fruity flavors. This is probably what causes Chateau les Graves de Barrau to have it’s surprisingly velvet smooth finish.

As stated above, I recommend Bison, but any meat dish will pair beautifully with this wine.

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BIG EASY BREWING

Written by: Brandi R. Harkness-Bruce

There’s just something about New Orleans. The city brings an air of entertainment; great food, jazz music and the bars are ever flowing with beer and cocktails. There’s a reason she has so many nicknames - The Big Easy, The Crescent City, and of course Nola. This brings me to the point of my latest beer on my radar.

NOLA Brewing Company was founded in 2008 with the mission of bringing beer back to the area after the devastation created by Hurricane Katrina. In 2005, the Dixie Brewing Company facility was shut down, and no commercial brewery operated in the area until NOLA’s first craft beer hit the market. To tip their hat to their predecessor, owner Kirk Coco convinced ex-brewmaster from Dixie, Peter Cadoo, to join him in his dream. The company was founded off the hard work of second-hand equipment and volunteers who shared his vision of bringing back microbrews to the destroyed Gulf Coast.

It worked. NOLA can be found on tap at just about any bar in the South East. Their beers are canned and distributed to just about every cooler and are found at the pools that decorate the quaint courtyards in the French Quarter. With the idea in their hearts of bringing micro brewing back as a staple in a city dominated by bigger names, Coco’s team has surpassed any expectations of a small business. They represent the very spirit of the city.

NOLA Brewing Company Flagship

Blonde Ale

This was the very first beer brewed by NOLA. It hit the streets in 2009, and has become a staple since. With its medium body and citrus aromatics, it compliments any of the creole classics you can find on the streets of the Quarter. Definitely great on tap, I do prefer this one in cans. The cans retain the crispness that draws me to this brew; plus… cans are legal to carry on the streets. Done and done!

Brown Ale

The second in their flagship, the NOLA Brown has the typical notes of an English dark mild ale yet has very little hint of hops. It bypasses what can sometimes be distracting, and highlights instead the caramel flavors of the malts. A good social brew, but the sweetness gets to me after one or two.

Hopitoulas IPA

You may be asking yourself what the hell a Hopitoulas is. NOLA Brewing Company’s home is in an old converted warehouse located on the corner of Tchoupitoulas and Seventh Streets. The name comes from an extinct Indian tribe and used to be heavily devoted to river shopping commerce, as it is the through street closest to the Mississippi River running through Uptown New Orleans.  Now it is home to some delicious microbrews, including this one! This IPA is slightly more balanced than some I’ve battled with in the past. The citrus overpowers the pine, which helps regulate what could have been an overpowering hop.

7th Street Wheat

And this was the beer on my radar. It started out as a summer seasonal, but lucky for us, it has become the fourth on their flagship, and now available year round. This American style wheat is refreshing. The light body allows your taste buds to absorb the lemon citrus taste. Zesty herbs hit you on the backend, which compliments the sweet aromatics that start the experience, and leaves you refreshed and definitely reaching for another!

NOLA Brewing Company Seasonals

Flambeau Red

Style: American Red Ale

Yearly: Spring

Named for: The keepers of the flame that light the parade routes during Mardi Gras

ABV: 5.7%

Hurricane Saison

Style: Saison

Yearly: Summer (June through September)

Named for: Hurricane season… what else?

ABV: 6.5%

Smoky Mary

Style: German Rachbier

Yearly: Fall

Named for: The steam engine that ran on the second oldest railroad in the United States

ABV: 5.3%

Irish Channel Stout

Style: Stout

Yearly: Winter seasonal (with talks of bringing it to the flagship)

Named for: Neighborhood that the brewery is located in – The Irish Channel

ABV: 6.8%

THE LEGEND OF MECHAHOPZILLA

Mechahopzilla Can Design

What could possibly be more frightening than Godzilla? According to Wired.com, his lawyers. They long have battled small businesses that try to play off of what has become a cultural icon by bullying and threatening, suing and slandering. Godzilla creators believe that NOLA Brewing Company’s Mechahopzilla beer illegally copies the name and likeness of the character Mechagodzilla. Kirk Coco emailed the Times-Picayune in 2013 with the following: “We filed for the trademark immediately after we put it into use, and we are waiting for the results from the USPTO (United States Patent and Trademark Office). Not sure why they filed this before that ruling.”

No longer available in the stores, this amazingly hopped-up brew can only be found on tap at local loyalists bars. Above is a picture of the distinct tap handle, apart of my personal beer memorabilia collection. These bad boys are hard to find, and expensive!

Unfortunately, I haven’t gotten any comments back on what ever happened with the lawsuit. Toho has sued, paperwork filed, but all is quiet on the beer front. Loyalists in the area are still devoted to the little guy; local bars proudly sport one of the most creative tap handles that I have personally seen. I have yet to find a can for sale at any of the typical stores I purchase my NOLA beers at (including Rouse’s which is a very ominous sign), and if forced to forever abandon the beer, I shall be sad. The name is perfect for this hyper-hopped double IPA. The power punch of malts and the 8.8% alcohol content is balanced with an almost light citrus. Personally, I think NOLA compliments Toho’s icon in just the right way!

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Sorry guys I forgot to hit upload! Here is my Wine Wednesday this week!

Year Sampled: 2011

Style: Red blend

ABV: 13.5%

Winemaker: Langtry Winery

Country of Origin: North Coast, USA

Brandi’s Notes:

I prefer my reds fruity, and had this on a whim. It didn’t 

disappoint. I try to stay away from too many California red 

blends, as they all seem overly done, but I found this wine to be subtle in flavor and an enhancer to the buffalo burger I had along with it. Blended primarily with Merlot, it holds the fuller body and richer taste of the grapes. There is not stubborn syrah bitterness and I found that it made dinner way more pleasant. It 

finishes smooth, with a slight hint of fruit.

When to drink:

I popped this cork at a fantastic New Orleans-style bistro, on their patio while enjoying some King’s sweet Hawaiian bread and a bison burger. Definitely a dinner wine as it helps enhance and add to the experience of texture and taste.

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I picked this up for probably one of the dumbest reasons to buy a wine. This riesling bears the name of one of my favorite childhood games I played with my father. Let me also let you know - this was an adult game featuring an awesome black tower, electronically powered to pick your destiny around the realms. Pretty nerdy, right? I loved it. Upon researching the winemaker, I became even more excited. The wine was made in 1967 and they cleverly explained: “Elvis Presley gets married, America struggles with Vietnam, The Beatles Sgt. Pepper’s Lonely Hearts Club Band hits No.1 and a true wine icon is born – hello Black Tower!” Sold. Anytime you feature a wine and you mention The Beatles, you have found yourself a customer.

I popped the cork, and instantly noticed the aromatics. They seemed strong, slightly fruity with a hint of spice. The taste on your tongue is slightly drier than some of your bigger names in Rieslings, but it definitely finishes with a slight sweetness in the back of your throat. Its more dry than crisp, which downplays me wanting to pick up another bottle. Not bad, but definitely not my preference with this style.

When to drink: I recommend this one as a dinner wine, with seafood or a meal that’s slightly rich such as alfredo pastas. They recommend as an aperitif, but I would skip that. If you don’t want to use it as a compliment to your entrée, it would definitely go well with a mega dessert featuring dark chocolates, mousse, or anything else on the decadent side.

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A SUMMER FULL OF FOLLY

Written by: Brandi R. Harkness-Bruce

I have always kept New Belgium on the back of my mind, but it’s never really ‘impressed’ me until this year. Sure, you’ve got your Fat Tire - the staple that every person on the street knows about. But it seems that, until this year, they’ve kept a pretty low profile on expanding their flavor line-up. New Belgium (out of Colorado) has been in production since 1991 and has been earning the right awards in the beer world and has had the credentials since the two-year mark. They’ve done everything right, but still been low on the radar. All pre-conceived notions I had about the company flew through the window with the release of their FOLLY packs.

Two packs, two different feels. Their bottled pack puts a mix of favorites together in one box full of 12 bottles. This includes Fat Tire, Ranger IPA, 1554 Black Lager, Trippel and currently the Mighty Arrow Pale Ale (this should switch this month to their seasonal, Summer Revival). These tend to lend themselves to hoppier flavors that set off certain levels of sophistication. They’re great for dinner, or if you’re hosting a tasting.

What really set me off on exploration was the release of their EXCLUSIVE CANS FOLLY pack. My history shows I will pick up a canned beer before a bottled, especially when it comes to craft brews. Call me snobby, but I find the taste of bottled beer is too ‘all-over-the-board’ due to the high-risk of exposure to oxygen. Canned beer remains crisp, and pure to what the brewer originally had in mind for the beer. This pack includes Snapshot Wheat, Ranger IPA, Fat Tire Amber Ale and Shift Pale Lager. Not only is this line-up a great introduction to some great tastes, but also they make themselves easy to transport and perfect for summer. With the addition of their latest experiment - Snapshot Wheat - they have exposed themselves to the beach and pool crowd. On it’s own, this beer is one that can’t be put down, and is complimentary to any outdoors activity.

To be honest, I never really gave Fat Tire very many chances to lay its mark on me until I finally tasted it out of a can. Crisp and refreshing, I rediscovered what is a refined amber ale. I am glad that I was able to give New Belgium another chance. They are one of the largest craft-brewers in the United States, and was founded out of home-brewing passion. Legend has it that the founder jumped on his bicycle and went from brewery to brewery in Belgium and discovered he was meant for more. With the recreation of their brand identity, they have been finding more and more success and the need to expand. I am one happy beer drinker because of it! Both packs are currently resting on the shelves. Enjoy!

NEW BELGIUM TRIPPEL

Style: Trippel Belgian Ale Brewed with Coriander

ABV: 7.8%

BB’s Notes: Trippels have long been some of my favorites when it comes to the fruity hops that compile a good Belgian. They are the strongest and take the longest to ferment. The full body yields to the flavors typical of their style - slight fruit, complex but smooth - yet the coriander adds a spicy, almost bittersweet edge to the finish. This is probably my top runner in New Belgium’s current line-up.

* This excludes their Lips of Faith line, but more on that in the future!

NEW BELGIUM 1554

Style: Black Lager

ABV: 5.6%

BB’s Notes: A delicious dark lager that has not only the tempting aromatics of chocolate, but compliments it on the finish as well. What I found most delightful? The spiciness of the lager strains are bold and complex. 1554 manages to stir up a lot on the palate, and finishes clean and dry.

NEW BELGIUM MIGHTY ARROW PALE ALE

Style: Pale Ale

ABV: 6.0%

BB’s Notes: As I have a soft spot in my heart for dogs, I was excited to see this one in the pack. They named this beer after their brewery guard-dog collie that they say ‘literally ran the place.’ I found the Might Arrow to be quite a pleasant experience. The bit of honey mixed with the Amarillo hops (some of my favorite due to their peachy flavor) leaves an overall glorious taste, however, it still finishes with that sour dryness typical of a pale ale.

NEW BELGIUM SNAPSHOT

Style: Wheat beer

ABV: 5.0%

BB’s Notes: One of the reasons I’ve stepped back from New Belgium for so long was their tendency towards sour beers. And than miraculously this wheat beer pops up and caught my attention. Yes, you still get that snap of tartness but this time it comes from lemon. When combined with the bread-like taste from the yeasts you get a mouthful of awesome.

NEW BELGIUM FLAT TIRE

Style: Amber Ale

ABV: 5.2%

BB’s Notes: There’s no doubt about it, this is a beer I can say that, out of a can, is spectacular. Go bottled, and you’re in for disaster. The can brings out the subtleness of the Belgian sweetness and the caramel malts that come together for a solid, crisp finish. Yes, it does still have that bitter bite, but it comes on the back end, and acts as a compliment to the slight sweetness.

NEW BELGIUM RANGER

Style: India Pale Ale

ABV: 6.5%

BB’s Notes: Alas, you all know my history with IPA’s, and this was no different. I felt like this particular IPA lent itself to an overload of hops. Enough is enough in my book. Too many times brewer’s over-amp the amount of hops they brew an IPA with, and this causes bitterness in epic proportions. Can, bottle, nothing made this easier to swallow.

NEW BELGIUM SHIFT

Style: Pale Lager

ABV: 5.0%

BB’s Notes: One word - delicious. This beer seems to have the best of all the New Belgium line-up. You can taste the sweet, citrus snaps that add some of the backbone to the rest of the FOLLY line-up, and the crisp finishes that you fall for every time in Fat Tire. I couldn’t even imagine trying to bottle this one, as it marries well in their specialty cans.

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BREW FUSE 2.17

A TRIP TO ABITA BREWING COMPANY

First Published: March 26th, 2014

Written by: Brandi R. Harkness-Bruce

So I took a week off for a religious holiday… known as Mardi Gras. The first part of the week included live music, Lundi Gras festivities, over indulging in preparation for Lent, and just an overall great experience. Parades were plentiful – even if it was the coldest Mardi Gras since 1899 – and spirits high - despite rain and bitter winds. The second part of the week? I devoted myself to Abita Springs.

When it comes to diversity, experimentation and a reliable line-up, Abita Brewing Company nails beer on the head. Founded in 1986 by Jim Patton and Rush Cumming, Abita has jumped from producing 1,500 barrels of beer their first year of production to having their flagship brews expand to a delicious seven to date. Every year they produce five seasonal brews, a Harvest line, big beer bombers, a draft-only Select Series and a non-alcoholic root beer known for using Louisiana Sugar Cane rather than high-fructose corn syrup like many of their competitors. They’re also known to be the oldest craft brewery in the southeast, as well as one of the oldest in the country.

Located in Abita Springs, Louisiana – 30 miles north of New Orleans – they have dominated not only the Southern beer market, but have expanded to 46 states and Puerto Rico (flagship only. Want to try anything else on their enormous line-up, you’ll have to head to the Coast!).  They pride themselves not only on having some of the most delicious brews that can be found on the shelves, but also stand proud in utilizing strictly local ingredients. The water used to brew with comes from artesian wells in Abita Springs. It is drawn from their deepest wells, and not altered in any way. Their beers are also known to have no preservatives, additives or stabilizers. Hand-crafted and cold filtered; Abita prides themselves on their finest and freshest tasting beer available in the market.

One of the things that really stood out to me during the tour is Abita’s stress on environmental safety and preservation. They have a commitment to maintaining the purity of the water source that makes their beer so delicious. Abita was the first brewery to install the Merlin Brew house. This system not only reduces boiling time but the carbon dioxide emissions as well. This actually improves the entire process while using 70% less energy. Abita also recycles bottles and packaging, which allows them to use 47% less cardboard on their basket carriers. Leftover products from the brewing process is fed to local cattle. Hybrid vehicles are used on the lot. They really believe in keeping their environment clean and healthy to produce the best product possible. What really hits home for this beer drinker? Their S.O.S. Bomber. The “Save Our Shores” campaign was initiated after the BP oil spill, and continues today. Seventy-five cents of each beer sold, plus 100% of merchandise sold at the Abita Brewery, are donated to help save and restore the coastline. As of Mardi Gras, they have reached over $400,000.

During the tour, we were brought back into the brew house to take a look at their gigantic tanks. Construction was going on all over the property. I learned that they would be adding another 200-barrel brewing system to its existing 100-barrel system that would, in turn, increase their capacity from 150 bottles per minute to 400 per minute. This expansion project is estimated to cost around $12-million and includes a new 11,200 square-foot brew house.

Due to the popularity and demand of their 22-ounce bombers of Andy Gator, Abita decided to offer it in a six-pack option. They also now offer cans for three of its flagship brews: Amber, Purple Haze and Jockamo I.P.A. This allows the company to expand to more street friendly options for their beer to reach – New Orleans allows alcohol on the streets as long as there’s not any glass involved. Plus, who doesn’t love going to the beach or the pool and opening an ice cold can of brew?

Abita allowed their bar to be fully accessible for about an hour for free-for-all pour. They offered their flagship brews and, of course, their signature rootbeer. They encouraged doing one of their suggested beer mixes, which I have included in this article. While in line, I took the opportunity to ask about my beloved Strawator; if you’ve been following my beer adventures, you know that Strawator was a limited edition part of their Select Series, and basically tasted like the best-damned brew you could ever drink. It was a perfect marriage of Strawberry Harvest (their spring seasonal) and Andygator. What I liked about this beer compared to just their Strawberry Harvest or one of the other strawberry-flavored beers on the market was the fact that you got more of the beer taste over the fruit. Too many fruit beers over-enhance with fruit preservatives. Strawator highlighted natural flavor.

The response I got was pretty fitting: “Good question.”

The Abita representative looked as disappointed as I had been when it was removed from the market. She quickly regained her stature and tried to sell me on a beer mix of the Strawberry Harvest and Andygator. Alas, it is no substitute.

Abita Brewing Company started by producing 1,500 barrels in year one.  Today they brew well over 130,000 barrels – not to mention over 5,000 barrels of their root beer. Their beers are not the only part of them that has expanded. In 1994, they had to move to a larger location. Their original brewery is now the Abita Brew Pub (pictured above) featuring samples of their brews, a gift shop and a full menu of Louisiana food. They have a series of unique, draft-only brews specifically formulated for their pub. They take private parties, or just hungry visitors. The food was delicious with items featuring beer in the recipes, and definitely worth a stop-through on your way out of town.

Overrall, the message I took from Abita was dead-on with their mission statement. “Our people are beer people. They take great pride in ensuring it (their beer) fits you.” They work hard to provide the best product for not just beer snobs, but to expand the average drinker’s palette. They literally have a beer for everyone. Whether it’s a Harvest original, or those who live on the coast for the coast, or those of us who just enjoy a good beer, Abita is by good people, for the people. And I can stand for that.

FLAGSHIP BREWS

Abita Amber

Style: Munich-style lager

ABV: 4.5%

Available: 6-pack and 12-pack bottles, 12-pack cans, draft

Suggested serving temp: 40 degrees

Brandi’s notes: Smooth, light taste. Slight hint of caramel. There’s a reason why this is the beer you find at every bar in Louisiana. It pairs well with the food in the area, and light enough to be able to enjoy all day. Want to act like a pro? This is the first beer brewed by Abita, and continues to stand strong to this day. 

Abita Light

Style: All-malt lager brewed with pilsner

ABV: 4.0%

Available: 6-pack bottles

Suggested serving temp: 38 degrees

Brandi’s notes: Probably one of my favorite light beers, it has the right balance of hops and malts. The aromatics draw you in, and the crisp finish is a pleasant surprise. This beer still contains the heavier body of a fuller brew, but stays refreshing and keeps you reaching for more.

Abita Golden

Style: Continental lager

ABV: 4.2%

Available: 6-pack bottles

Suggested serving temp: 38 degrees

Brandi’s notes: Brewed simple with four ingredients, this beer is just that… all beer. I can drink this beer with any food, and find that it compliments it well. The German lager yeast comes to the surface, similar to a wheat beer and you can taste the pureness of the water used in the brewing process. It really makes a difference!

Jockamo IPA

Style: American IPA

ABV: 6.5%

Available: 6-pack bottles and 6-pack cans

Suggested serving temp: 44 degrees

Brandi’s notes: When they say 44 degrees, they mean it. This beer tastes best ice cold, so I suggest finding the cans. I’m not the biggest fan of this IPA – I feel like they overkill with the hops. However, fresh from the ice chest, the intensity seems to cool slightly. Surprisingly, this is my favorite to make a beer mix with!

Purple Haze

Style: Lager brewed with raspberries

ABV: 4.2%

Available: 6-pack bottles and 12-pack canst

Suggested serving temp: 38 degrees

Brandi’s notes: Purple Haze is my star player in Abita’s flagship brews. The raspberries are added after filtration, and are the perfect match for the wheat malts. This beer not only tempts you with the sweet, citrusy aromatics but tastes absolutely amazing. If you only take one thing from this article, make it this: Try Purple Haze.

Restoration Pale Ale

Style: Pale Ale

ABV: 5.2%

Available: 6-pack bottles

Suggested serving temp: 42 degrees

Brandi’s notes: I am a bigger fan of this brew rather than Jockamo. Sure, Restoration is liberaly hopped, but the ale keeps a snappy, citrus taste that matches the aroma. What’s even better? This beer was brought about to offer hurricane relief for the coast. So far, with the help of thirsty beer lovers, Abita has raised over $550,000.

Turbodog

Style: Brown ale

ABV: 5.6%

Available: 6-pack bottles

Suggested serving temp: 44 degrees

Brandi’s notes: Turbodog offers a rich toffee-like flavor with a hint of chocolate. It started off as a Select Series and became so popular, it was moved to the flagship. Though I do enjoy the taste of a Turbodog, I find that I can only drink one and be done. I do love cooking with it, and have used it in many marinades and Creole dishes.

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[bbbrewblog]

BREW FUSE 2.15

A TASTE OF THE IRISH

First published: March 12th, 2014

Written by: Brandi R. Harkness-Bruce

It’s st. patrick’s day. This means we all get to become Irish for a day; indulging in hearty comfort foods and toasting celebratory cheers to our family, friends and lost loved ones. This is definitely my favorite holiday after Mardi Gras. I’m like a kid in a candy store, shivering in anticipation as I try to gather my thoughts on what traditions I should pick off of my local liquor stores shelves and beer fridge.

    Now, if you’ve been following these articles for the past year or so, you know that I have a long love affair with Guinness. I’m not alone - experts rghtly state that Guinness is by far the best beer for St. Patrick’s Day. Not only is it surprisingly low in calories, but it goes well with any corn beef and cabbage or traditional food. Planning for a long night? Guinness has less sugar, less alcohol and less calories, so it provides we drinkin’ folk with the longevity to last the day with less chance of a hangover.

    This year, I thought I would provide some alternatives to the dry stout of the gods. Many craft brewers are starting to jump on the Irish train, which means more options and more beer. And who doesn’t love more beer?

Innis and Gunn Irish Whiskey Cask

Alcohol by Volume: 7.4%

Origin: Edinburgh, Scotland

Brandi’s notes: You really didn’t think I’d do an article about good beer for St. Patrick’s Day and NOT start off with an Innis and Gunn, did you? I’m Scottish with an amazing taste in beer; it was going to happen! Garnering a gold medal in the International Beer Challenge back in 2012, this sturdy Scottish Stout is matured in an Irish Whiskey-infused oak heartwood barrel. This results in a rich, smooth beer that hints of dark chocolate, coffee and treacle with the back taste of whiskey. The beer is complex, and yet leaves you with a warmth and finality on your palate. This is a win-win situation. Unfortunately, Innis and Gunn are newer to the American market, and may be hard to come across. But if you do find them? You’ve struck liquid gold, my friend!

Harp Lager

Alcohol by Volume: 4.3%

Origin: Dublin, Ireland

Taste: I know... I’m cheating here. Harp is a product of Guinness LLC, but it’s an excellent alternative to it’s Stout brother. This is an easy-drinking Irish lager. Being said, this is a great alternative to the horrendous ‘green beer’ offerings that bars tend to throw on the hordes of party-goers (I’m not kidding... if you like Miller High Life colored green for your Irish Celebration, go right ahead). This is a pleasant combination of barley and hops that leave you wanting to drink another. Harp goes down dangerously smooth, so make sure you’re stocking up on the Guinness Stew.

Rogue Irish Style Lager

Alcohol by Volume: 5%

Origin: Ashland, Oregon

Brandi’s notes: This Irish Style lager has a smoothness that has done nothing but get me in trouble. I have been known to over-indulge with this 22 ounce bomber. The reason? I tend to use it to float Guinness for my Black and Tans (Harp might be a better option as it’s got a lower ABV). However, I can’t get over the apple finish - I’m a complete sucker for getting to the bottom of my glass to sit there with a huge smile on my face because of it. The transparent gold hue tickles the nose with honey, yeast and green apples then glides down the throat for a smooth taste. A crisp body, a dry apple finish... this one is a must-try!

Kilkenny Irish Cream Ale

Alcohol by Volume: 4.3%

Origin: Kilkenny, Ireland

Brandi’s notes: This is an intrigueing beer as it carries 50% less carbonation than your normal brews. Made by Guinness, and probably my least favorite of their offerings, this cream ale is the lighter side to their main line-up. This beer is comparable to a Smithwick’s. This beer carries a hint of nutmeg, and of course the pleasant taste of Irish cream. The richness of the cream finishes with a slightly bitter, hoppy taste that’s not bad... unexpected and a bit off-putting, but not entirely unpleasant. When offered in a nitro-can, which is definitely the way to go! This beer can be hard to find as well unless you’re up in the northern states, but worth the hunt.

Flying Dog Lucky SOB Irish Red Ale

Alcohol by Volume: 5.5%

Origin: Frederick, Maryland

brandi’s notes: Flying Dog’s take on an Irish Red Ale is straight and to the point - clean, rich malt and subtle hops. They don’t mess around with infusion or try to take on any competitors. What do they do that’s different? The Lucky SOB is brewed with real four-leaf clovers! I always try to track down one bottle as a good luck toast to the rest of the year. Call me superstitious, but good beer and good luck seems like a good combination to me!

Boulevard Irish Ale

Alcohol by Volume: 5.8%

Origin: Kansas City, Missouri

Brandi’s notes: Boulevard’s take on the Irish Ale provides a rich, malty flavor with a medium body. Unlike some other domestic takes on this brew, Boulevard offers only a slight bitterness which might have to do with the amount of carmelized malts they use. It pours a nice reddish hue and the khaki-colored head has a staying power which I find to be a plus. The sweetness of the beer seems to catch in that foamy pillow. This beer is pretty moderate, so it’s definitely one that has a staying power throughout the day.

Murphy’s Irish Stout

Alcohol by Volume: 4.1%

Origin: Cork, Ireland

brandi’s notes: Being a stout, Murphy’s combines pale and chocolate malts with roasted barley for a smooth taste. Personally, I found the aromatics to be far more interesting than the actual taste of the beer. The stout drenches your nose with the delicious smells of caramel. The taste is enjoyable and goes down smooth, but not as intriguing as Guinness. Murphy’s holds a little more of the bitter taste at the finish, which doesn’t leave me wanting more.

Smithwick’s Irish Ale

Alcohol by Volume: 5%

Origin: Kilkenny, Ireland

Brandi’s notes: It will be hard to find on tap, but if you can, notice the incredible coloring of this brew. It comes out ruby red, with a thick rich ale-colored head. I find this beer to be refreshing to the taste, and a lot lighter than I originally thought it was going to be. The taste is clean, the aroma slightly floral and finishes with an unexpected maltiness. It was almost as though they were trying to pull a fast one with the drinker on the aromatics versus the taste. It definitely tastes a lot better than it smells!

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[bbbrewblog]

BREW FUSE 2.12

LAISSEZ LES BONS TEMPS ROULER

First published: February 19th, 2014

Written by: Brandi R. Harkness-Bruce

 >>> It’s that time of year again. It’s getting close to Mardi Gras. For we old pros at this celebration of feasting and fun, our calendar started with Carnival on January 6th. This is a time period of thanks and preparation (and don’t forget partying) that leads up to the climactic Mardi Gras (aka Fat Tuesday), which takes place before Ash Wednesday as the lead-in to Lent. This year, Fat Tuesday lands on March 4th.

   Down here in the South, this has been a tradition going on since the French and the Spanish settled the area. It is often celebrated with masks, parades, balls, beads and of course, great drinks. As it goes, the rest of the country hears a faint remise of the famous activities going on, but might not know how to go about celebrating on their own. Sure, if you’re in Omaha, heading over to Jazz for some cocktails and Cajun-style food might suffice. This might be an easy-out for anyone in any area. Many Cajun and Creole-style restaurant and bars have been popping up all over the country. If you’ve got the money and the time, you could head straight to New Orleans – it’s home to the largest Mardi Gras celebration in the United States – or go to Mobile, Alabama where the celebration first started (in 1703, the tiny settlement founded by Jean Baptiste Le Moyne Sieur de Bienville of Fort Louis de la Mobile celebrated the first Mardi Gras… say that five times fast). However, it’s down to the wire and might be impossible for you to let the ‘boss man’ let you off the hook from your eight hours of daily work by telling him you must make it down to Mardi Gras.

   So where does that leave us? As the culture emphasizes creativity, being with loved ones, and highlights easy, do-it-yourself partying, I am here to help expose you to some traditions, some recipes, and the best drinks to compliment your own Mardi Gras Bash! Gather your closest friends, bust out the green, purple and yellow beads… it’s time to get ready for Mardi Gras 2014!

KING CAKE

If you’ve got the time and money, one should order a traditional King Cake straight from New Orleans’ Cannata’s or from Rouses Super Market. If you’ve got the cahones, you could make one at home. I recommend going to SOUTHERNLIVING.COM and using their traditional king cake recipe. It’s a delicious pastry offered with a variety of fillings that traditionally has a baby hidden somewhere in it’s depths. Whoever gets the slice with the baby has certain privileges . My spin? They’re usually the one paying for the next Epiphany or Carnival celebration! Each gild of friends have their own spin on what the baby represents.

BREW INFUSED

What goes good with King Cake? King Cake Vodka! Lucky Player was the only one available for some time on the market, but Taaka and Pinnacle have both taken them on with their own spins. A little stiff on the sweet side, this vodka is best when mixed.

Purple,Green And Gold

2 Oz King Cake Vodka

.5 Oz Fresh Lime

.25 Oz Sugarcane Syrup

1 Oz Grapefruit Juice (Yellow)

1 Oz Pineapple Juice

A Handful Fresh Mint Leaves, Torn

Add to a shaker, shake vigourously with ice. Double strain into a purple sugar-rimmed cocktail glass and garnish with a mint crown.

Beads

Believe it or not, these were never intended to be an easy way to see a woman’s breasts. Beads in New Orleans have a long history from fine, glass keepsakes to a somewhat plastic currency. The Krewes who put together the parades and floats often throw trinkets which are often viewed as collectibles to attendees. Coconuts, limited edition beads, gifts, toys, along with many other throws are there as prizes. The coconut is a long-sought after example, and many will trade beads to try and fool a parade-goer into giving it up. Hence today’s ‘Bourbon Street’ tradition of women flashing. And please note, thie flashing actually insults the locals so never call it a true tradition. 

BREW INFUSED

Nobody does Mardi Gras without the famous Hand Grenade. Unfortunately, this baby can only be found at a Tropical Isle location in New Orleans. They have it on such lockdown that they offer a reward of free Hand Grenades for life if you report someone known to be copying the beloved drink. HOWEVER, party packages can be purchased at tropicalisle.com

GUMBO

It’s not just a damned good soup, it’s a lifestyle. Gumbo takes preparation, so be sure to plan it out ahead of time. There are many recipes online, but traditionally (and when I say tradition I mean it... this dish goes back to the 18th century!) is built from a good solid roux with the Cajun ‘Trinity’. That’s your celery, bell peppers and onions - make it holy with garlic. Whether it be chicken and andouille, made with duck or coastal seafood, this is a dish that everyone has their own take on and is regarded as the high-point of any Mardi Gras celebration.

BREW INFUSED

Cajuns still celebrate the tradition of Courir de Mardi Gras, where a masked reveler leads others on a journey on horseback to get the sacred ingredients for the big pot of gumbo they must make for their party. So what’s better to compliment your secret family gumbo recipe than Courir de Mardi Gras brewed by Louisiana’s  Bayou Teche Brewing. It’s brewed in the style of a Farmhouse ale, but still carries a large taste of wheat from the Saaz hops. This helps to balance out the maltiness. At 6.2%, it has enough of an ABV to maybe get you on a horse... maybe.

HURRICANES

One of the most beloved discoveries down in The Big Easy was by tavern owner Pat O’Brien. Back in the forties, he was in desperate need of a new drink to get rid of the rum that his local distributors forced on him before he could get his hands on the more popular scotch and whiskies. What happened next is history - he created a passion fruit-colored rum concoction that he poured into a lamp-shaped glass and gave it to the more than willing sailors who frequented the bar. It quickly caught on and is now a staple in the French Quarter. Don’t have the fancy glass? Try a disposable plastic - New Orleans laws permit drinking in public and taking them out on the streets... but no glass! (note: if you’ve got the time, Pat O’Briens does sell their party packages and other fun goodies at patobriens.com)

BREW INFUSED

1 oz white rum

1 oz Jamaican dark rum

1 oz Bacardi® 151 rum

3 oz orange juice

3 oz unsweetened pineapple juice

1/2 oz grenadine syrup

crushed ice

Combine all ingredients, mix well (shake or stir). Pour over crushed ice in hurricane glass. Best enjoyed through a small straw. Garnish with fruit wedge if desired.

MASKS

Whether they be elaborately cut and designed from Italy, by a local mask-maker in a quaint boutique, or made by your frat brother in your hotel room moments before you hit the streets, all are acceptable for a Mardi Gras party. When they first were brought to the tradition, they were saved for high society. Masks later became a symbol for the poor with bad reputations. Now known as the city who accepts all races and creeds, and embraces being different, everyone wears a mask in New Orleans.

BREW INFUSED

Abita is the most well-known brewery in Louisiana. Located in Abita Springs, (about a 20 minute drive if you’ve got a lead foot like this lady) they offer a seasonal for just about everything. This Mardi Gras Bock hits the shelves at the beginning of Carnival (January) and stays through March. Very similar to your German-style, this American take is rich in malty goodness with a full body. Though the hops are very present with the first sip, the finish comes off as crisp and clean. With an ABV of 6.5% it carries enough of a punch to add a little rowdy to the party.

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[bbbrewblog]

BREW FUSE 2.10

CHEESE, CHOCOLATE and BEER

First Published: February 5th, 2014 Written by: Brandi R. Harkness-Bruce

>>> This happened last year too. My brew fuse article fell in step with the week before valentine’s day. And I hate this over-commercialized excuse of a holiday.Listen, I know ‘haters gonna hate.’ But honestly, this yearly ritual turns into nothing but an incredible amount of stress, depression, self-loathing or a reason for a bully to come out of the closet and tear someone down. I know what readers are thinking, “Just another lonely girl professing her hate to cover up low self-esteem.” Think again; I’ve been married for 12 years!

So instead of hatin’, let’s flashback. Last year, I wrote an article on pairing chocolate with beer. I was flooded with a plethora of questions on Facebook in regards to wanting a more in-depth guide. Another common theme popping up are Beer, Cheese and Chocolate parties. Instead of sitting around and trying to unload your woes regarding the cute, cuddly cupid day full of little red packages over a bottle of wine, many are trying to turn this into an event to explore the many flavors now available to the beer-lover’s palate: this is something I can embrace and appreciate. I got nothing against wine... the husband bought me a pretty bangin’ wine refridgerator for Christmas this year. But beer is where my heart lies, and I will wear that proudly on my sleeve. 

Basically, you send out an invite to your group of friends - whether single or couples it doesn’t matter. Everyone loves beer. You assign some people to bring cheese, some to bring chocolate, and some bring the beer. Don’t panic. Have fun! The pairing magic happens when you get to the party. Want to look like an expert? Here’s some words of wisdom:

Why beer and chocolate:

It’s often said that chocolate is like a fine wine. Both carry delicate, subtle flavors and bold aromatics that make enjoying them a multisensory journey. But you know what’s better. Beer. As with any journey into pairing, the task at hand is finding two great tastes and combining them into creating an even better one. Beer offers a smaller number of varietals that are by far easier to pair with, and bolder in the final taste. 

Lagers

Lagers, pilsners and bocks often dictate a pre-tasting of the beer in order to locate the specific notes. Many will reach for a darker chocolate with to compliment the roasted and almost caramel notes of your lagers, while others grab a lighter version to stand up to the wheat in the bock. I have found sticking around the 50 percent range on your cacao lends flexibility to the flavor. 

Pairing Suggestion: Guinness (I know I give a lot of love to Guinness, but it really is chocolates best friend)

White Ales

Light and crispy ales with your citrus undertones lend themselves to a certain degree of acidity. Try to go towards a less sharp beer, as acid and chocolate can be a painful mix. Fruit crèmes or chocolate with citrus notes are your best bets.

Pairing Suggestion: Hoeegarden

Stouts

A stout is a no brainer. Often they already carry a note of chocolate, or espresso. These notes pair well with chocolates that are of a higher percentage of cacao. These are your darker, more bitter flavors. They will bring out the beer’s more inherent sugars. 

Pairing Suggestion: 

Goose Island Bourbon County Stout 

Bitter Ales

(i.e. IPAs)

Bitter beer and bitter chocolate? For those of us with a sensitive palate, this can be overwhelming. When you choose a lower cacao percentage (50 to 70 works well with your hoppier ales) this allocates a sweeter chocolate to offset the hops. Why not go ‘balls to the wall’ and just pick up some milk chocolate? By keeping a higher percentage, it allows the chocolate to still stand up to the boldness of the brew.

Pairing Suggestion: Lucky Bucket’s Original American India Pale Ale 

Why beer and cheese:

Beer and cheese are natural allies. Both start with nature – barley and wheat for beer, and grass in the case of cheese. Many cows have even been fed grains leftover from the beer making process (oh the life of a dairy cow!). In both cases, the grains are broken down into simple sugars through natural processes (ala malting and mashing for brewing and through that wonderful enzymatic process that occurs in the stomach of said lucky cows) and then through fermentation and aging we get the delicious fruits of our labor. They also share similar flavors that our taste buds simply cannot get enough of. Beer and cheese can both give off nutty, tangy, earthy, sharp, dry, smooth, creamy… There are so many diverse contrasts between the two and yet nothing can compare to the sweetness of beer with the saltiness of a cheese. Your overall rule of thumb with beer and cheese: pair mild with mild and intense with intense, so that one part does not overwhelm the other. Cheese and beer work by either playing off similarities. If you’re a little more daring or have a palate that is more sensitive to flavor combinations, I encourage you to open the floor up to contrasts.

Fresh cheeses: Chevre (goat), Mozzarella, Camembert, Brie

Tasting notes: Light and tangy. Can carry hints of fruit or floral with a touch of salt. Typically softer in texture.

Beers to pair: Pilsners, witbiers and hefeweizens

Cause and effect: Perfumed hops of pilsners tend to pick up the floral notes of the cheeses while your wits and wheats are made with fruits. These fruits have a light acidity, which ties into your tangy cheese. Want to enhance both beer and cheese? By moving into riper, and stronger-tasting cheese, your beer will become fuller in flavor. You can attempt this by pairing your cheeses with a Belgian saison. Whammy!

Pairing suggestion:

Chavrie with Cranberry and Weihenstephan Hefe-Weizen

Chavrie makes some of my favorite cheeses. This goat cheese is their seasonal cranberry that is delicate-yet-pungent. The spicy, earthy flavor in your Hefe latches onto the tang of the cheese. By combining the fruity flavors of both, you’re in for a party in your mouth!

Aged, Hard Cheeses: Cheddars, goudas

Tasting notes: Concentrated boldness that includes nutty and fruity flavors. When aged, it can cause slightly brittle and dry textures, which can than coat your mouth. Sharp edges require a sweet undertone in a beer that also carries strong carbonation to cleanse the palate afterwards.

Beers to pair: English or American IPAs, Saisons, Porters, Brown ales

Cause and effect: Fruity hops combined with the high bitters typical of your IPA match perfect with the richness of cheddars. The roasted malts and sweet undertones found in your Porters and Brown ales add a softer side to the sharpness found in them as well. By pairing Gouda with a saison you add a fruit partner for the nuttiness of the cheese.

Pairing Suggestion:

Branched Oak Farm Aged Gouda and Ommegang Hennepin

The deep-roasted caramel and hint of black coffee sits perfect alongside the crunch and almost butterschotch-flavored aged Gouda. The pairing suggests dessert… I like to say it’s like wearing a tuxedo t-shirt: it says I’m formal, but I’m here to party.

Blue Cheese:

... You are entering a very dangerous zone

Tasting notes: Salty, sweet, tangy piquant. Complex and varied. A good blue cheese can handle a weighty beer.

Beers to pair: Stouts (the richer the better i.e. milk, oat, imperial), English Barleywine. If your cheese is more pungent, go for a hoppier beer like an IPA or American Red Ale

Cause and effect: Roasted malts in a stout or the caramel sweetness in a Barleywine will create a deep, earthy tone and provide plenty of contrast with the sweet taming the salt. The best comparison is the buttery part of the cheese supported by the sweetness is similar to cheese on crackers. When pairing with a blue cheese, you need to ensure that your beer can crack through the pungent punch that the ol’ Blue naturally has.

Pairing Suggestion:

Yellow House Blue Sheep’s Milk Cheese and Free State Winterfest

This bright, citrus beer carries notes of grapefruit and orange which are powerful enough to counteract the sharp, saltiness of the blue cheese. The sophistication that sheep’s milk carries offers a more balanced flavor that not only compliments the beer experience, but expands upon it as well.

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[bbbrewblog]

BREW FUSE 2.08

THE SWEET LIFE OF BEER

First published: January 22nd, 2014

Written by: Brandi R. Harkness-Bruce

>>> I discovered something amazing.

Jelly Belly® – America’s favorite producer of anything everything jellybean or flavor related – has developed the Draft Beer Bean. 

No, I’m not kidding.

Answering the call of America’s obsession with craft beer, we now have a delightful piece of candy to forever commemorate our passion for the bubbly brew. Ironically, Jelly Belly has a heritage that started back in the old country (specifically Germany. Gustav Goelitz started Jelly Belly®, formerly known as The Herman Goelitz Candy Company, in 1869. Goelitz opened a candy shop in Illinois after moving to America from Germany in 1866) and so they developed a ‘hefeweizen-inspired ale’ bean as a way to honor their roots. According to the press release, “the effervescent and crisp flavor is packed in a golden jelly bean with an iridescent finish. Beer connoisseurs will find the flavor profile to be clean with notes of wheat and a touch of sweetness. The aroma is mildly bready.” It is the latest non-alcoholic (sorry my fellow ABV lovers), cocktail-inspired flavor in the company’s lineup and, according to jellybelly.com, has actually been a highly requested flavor for decades.

Upon hearing of their debut at the Winter Fancy Food Show in San Francisco (alongside, I’d like to add, Jelly Belly’s® new Chocolate-Covered Tabasco Beans, which I’m equally stoked to try), I find myself wistfully craving a variety box of jellybeans, complete with recipes to try. More often than not, I’d find myself lying on the floor with my siblings or friends, trying new combinations to see if they really tasted like the box claimed (jalapeno poppers being my favorite combo) or trying to come up with the most disgusting and daring beans for the brave at heart to try. So I got to thinking, I love beer cocktails. I love Jelly Belly® jellybeans. Why not combine the two for a world of pure awesome?

I came up with some of my favorite beer cocktails and then on a mission of research, grabbed a variety pack of Jelly Belly’s® in order to come up with some similar flavors. Ladies and gentleman, prepare to indulge!

Peach Melba

6 fl. oz. (3/4 cup) pêche (peach) lambic (Lindemans), chilled

2 fl. oz. (1/4 cup) framboise lambic (Lindemans), chilled

1 thin slice lemon

Combine the two beers in a chilled 9-oz. Champagne flute. Gently squeeze the lemon slice over the drink and then add the slice to the drink. Serve.

Jelly Belly® Peach Melba

Black and Tanner

1 12-fl. oz. bottle double IPA (I suggest Boulevard’s Double-Wide IPA), chilled

1 12- fl. oz. bottle imperial stout, (I suggest Yeti Imperial Stout, Great Divide Brewing Company), chilled

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

Jelly Belly® Black and Tanner

Eve’s Black Heart

8 fl. oz. (1 cup) cider, or apple ale (traditionally, this beer cocktail calls for a cider, but I prefer the taste of a good apple ale such as Redd’s Apple Ale), chilled

1 14.9-fl.-oz. can Guinness draught, chilled

1 fl. oz. (2 Tbs.) Apple Brandy

Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.

Jelly Belly® Eve’s Black Heart

Weissen Sour

2 oz. bourbon

3/4 oz. fresh lemon juice

1/4 oz. simple syrup

Bar spoon of orange marmalade

2 dashes orange bitters

2 oz. white ale (I suggest a Belgian White like Shock Top)

Combine all ingredients and gently shake with ice. Strain over fresh ice cubes into a highball glass and garnish with a lemon twist.

Jelly Belly® Weissen Sour

Apple Cider Shandy

4 (12-fluid ounce) bottles lager beer, chilled (though I’m not a big fan of drinking it on it’s own, Heineken tends to mix fairly well with any sparkling mixers)

1 (25.4-fluid ounce) bottle sparkling apple cider, chilled

Slowly pour the beer into a 10-cup capacity pitcher and slowly add the sparkling cider.

Jelly Belly® Apple Cider Shandy

Michelada

coarse salt for rim of mug, or as needed 

ice cubes 

1/4 teaspoon salt 

1 lemon, juiced 

1 dash hot pepper sauce (Crystal’s or Tabasco® 

1/2 teaspoon soy sauce 

1 1/2 cups tomato cocktail (such as Clamato®)

1/2 cup cold beer (Corona because what’s a Michelada without a Corona!)

Dip the rim of a chilled 1-pint mug or schooner into coarse salt, and fill the mug with ice cubes. Add 1/4 teaspoon of salt, lemon juice, hot pepper sauce, and soy sauce. Pour in the tomato and clam juice cocktail, top up the mug with beer, and stir gently. As you drink, you can keep topping up your mug with more beer.

Jelly Belly® Michelada

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