Springtime is coming, and with it come the beer festivals. First up is the annual Boulder City Beer Festival.
March 28th you can expect to find over 20 breweries pouring beer at Wilbur Square Park in Boulder City. Entry is free to enjoy the live music and to visit exhibit tents and food trucks; but to get unlimited pours of over beers you’ll need a ticket.
Two ticket options are available: $30 for general admission at 3 PM or for $45 early entry at 1 PM.
More information and tickets can be found here.
Every time we sit down to record, I hope that we hit the stop button in under 45 minutes. It seems that these keep getting longer and longer. The next one will be shorter. I promise!
This episode was recorded prior to the Superbowl, and thus prior to the Budweiser ad that got most craft beer nerds’ panties in a bunch (I thought the commercial was funny). We discuss the differences between what the Brewer’s Association defines as a craft brewer and a “crafty” brewer. We drink some “craft” beers and some “crafty” beers. I wish I didn’t need to put those words in quotes and just call them beer.
This is a topic with very little right answer. As you will hear, if you make it all the way through, many craft brewers employ business tactics similar to Anheuser Busch, and many crafty beers taste better than most craft beers. It’s easy to defend craft beer, until you are trying to explain yourself being in a line to Goose Island Bourbon County Stout.
Please send any and all feedback to us @hookedonhops on twitter, on Facebook.com/hookedonhops, or feel free to email me or Armando at firstname.lastname@example.org or email@example.com. We’d love to continue recording these and if we can make it more enjoyable or interesting, then we’d love to know how.
The goal is for Armando and I to start recording these a bit more often, and a bit shorter, and eventually make this consistent enough that we move to a different platform other than soundcloud. Without any feedback as to if you enjoy these, we may continue to take our time with that…
The last time I had this beer, was I think possibly the first time that I had any of CraftHaus’ beers. This was prior to the brewery opening, when Dave was still a home brewer pouring beers at local festivals while he and Wyndee were putting together their business plan and securing funding for the brewery. The beer was delicious then, and I can only assume that it’ll be even more delicious this upcoming Saturday.
As an added bonus to what is on the flyer below, there will also be samples from the Las Vegas Distillery and O Face Doughnuts to pair with the beer.
Be sure to also visit the brewery so you can see the artwork Kellie Aguilar has been constructing on the tap room chalkboard. Above you can see a small section of it in progress.
If there’s anything in this world that I enjoy more than a make believe rabbit with antlers, it’s barley wine.
Fun fact: The first time that I visited Tenaya Creek’s brewery, I drank Old Jackalope Barley Wine.
If you have not, read part 1 first, as this will give you a primer on how I cultured wild lactobacillus. WARNING: another long-winded post on things that you probably don’t care about unless you are a nerd like me!
After nearly a week of letting my lactobacillus starter sit outside, the pellicle inside was huge and it smelled like lemon yogurt. I finally brewed the beer. The plan was for this to be a sour saison. I added some rye malt as well, to ensure that there’s a more complex malt character and so that this doesn’t turn too thin and weird if the lactobacillus I cultured sucks.
At this point, you have a couple of options on how you can add the lactobacillus: (more…)
A friend of mine, Sarah from Sarah n’ Spice, shared an awesome recipe with me on twitter. Being fan of both beer and cheese, the idea of a beer cheese soup sounds awesome. As an added bonus, it uses Tenaya Creek’s Hop Ride in the recipe!
Check out the recipe here.
What is the point of beer styles? Historically, beer styles were just names of the city of origin for the style, like Pilsner, Vienna lager, Dortmunder Export, etc. Or they were the beers eventual destination, like India pale ale, Baltic Porter, or Russian imperial stout. More often than not, the meaning of the name changes over time. India pale ale is better known as IPA; regardless of where it is being shipped to. The stout porter, which was originally known as a stronger porter (in both alcohol and flavor), eventually just started to be called stout. Today, the primary differing factor between stout and porter is simply the addition of roasted barley, giving a stout a more pronounced roast character over the typically sweeter or more chocolatey flavors of porter.
Today in the American craft beer world beer styles have become even more confusing. I once heard someone argue that a particular double IPA tasted more like a double pale ale. The odd thing is, despite the fact that neither the Brewer’s Association or the Beer Judge Certification Program recognizes double pale ale as a style, I still knew what they meant. The often rumored origin of India pale ale was that it was an extra strength pale ale; with the added alcohol and hops used to withstand a voyage to India from England. While I think it’s perfectly fair to argue that an extra strength pale ale is the same as a double pale ale is the same as an IPA; IPA nowadays is predominately recognized by its intense hop aroma and flavor (I’d argue that bitterness doesn’t matter, with Deschutes Fresh Squeezed IPA being an example of a non-bitter IPA). (more…)
Dan Gordon is one of the co-founders of Gordon Biersch brewery in San Jose, California. You’ve likely visited one of their restaurants or brewpubs; there’s even a brewery here in Las Vegas, along with an attached restaurant, and a second standalone restaurant.
With winter upon us (well, not quite there yet in Vegas; the high is 70º F today), Gordon Biersch has released their winter seasonal, aptly named Winterbock. Lagers in general are under appreciated in the craft beer market here in the US, and of those, bocks are especially so. Bocks of all varieties are some of my favorite lager beers, with special recognition going to doppelbocks. Gordon Biersch’s Winterbock is no exception. The beer has a strong, toasty malt aroma and has the classic, clean lager fermentation profile. The flavor in this beer all comes from the use of dark malts; imparting flavors of plum and raisins, but finishing with a clean, dry finish. The aftertaste has a bit of a warm, alcohol sensation, making this perfect for a cold winter’s night.
I reached out to Dan Gordon to find more out about Winterbock, and the brewery in general. Thank you Dan for taking the time to speak with us, and thank you for brewing a delicious doppelbock! (more…)