One week into 2013 and I finally took the time to look back at 2012. I thought I’d reshare several of the most read posts over the past year. I hope you all enjoy this look back!
#drinklocal
An ode to supporting all the businesses here in Las Vegas that promote craft beer across the valley!
The Great Las Vegas Festival of Beer
A recap of the 2nd annual Vegas Festival of Beer. Worth reading up considering the 3rd Festival of Beer is coming up soon!
Hooked on Hops at Tenaya Creek
Last year we held a special food pairing at Tenaya Creek with their Imperial Stout and Goran’s gingerbread stout cake!
An Updated Guide to Aging Beers
Worth reading through a few times if you have any interesting in understanding how to age beers.
Freshness Matters
Worth reading through a few times to understand the importance of drinking beer as fresh as possible.
Kind of contradicts the aging article huh? Nope. Read both and learn why!
Bacon and IPA Spaghetti
Another one of Goran’s food recipes featuring beer!
The Las Vegas Downtown Brew Festival
After the success of the Great Las Vegas Festival of Beer, 2012 saw the premiere of the Downtown Brew Festival!
What The Craft Beer Scene Can Learn From The Metal Scene
Last year saw craft beer fans searching for the most obscure breweries possible, while calling out the pioneers as overrated. Armando shared his thoughts here.
Danny is a Ninja
Right at the tail end of the year, we launched a video mini-series reviewing some beers. The first iteration is New Belgium’s La Folie. We have since added Dogfish Head 120 Minute IPA, and Stone Vertical Epic 12.12.12
Aces and Ales did it again, and in a big way. I’ve been to their Strong Beer Fest, Winter Beer Fest, Stone Domination, etc., but never have I felt the sense local community like I did a week ago Saturday. Aces and Ales presented their first ever Homegrown Tap Takeover, which brought together Las Vegas’ four most well known breweries: Tenaya Creek, Joseph James, Big Dog’s and Chicago Brewing Company.
Before I get into the beer, much praise needs to be heaped upon everyone that had a hand in making this special event happen. The organization and execution was flawless, and the Aces crew were in high spirits as they hustled to deliver great craft beer and delicious food to the insatiable palates of their patrons. The breweries put their best efforts forward and really were able to come through with some memorable offerings. A huge thank you to everyone involved. (more…)
Being a fan of craft beer, I’ve always loved when breweries find ways to create other products with their beer. Especially when they are food products. I absolutely love Sierra Nevada’s mustards, and Stone’s barbecue and hot sauces are also delicious.
So it is with great excitement that one of our local breweries has decided to create popcorn using their beer! You may remember us mentioning this before at the Downtown Brew Fest. Tenaya officially launched the popcorn this past Thursday, and it is now available at the brewery, and at Khoury’s Fine Wine.
It’s hard to not enjoy eating this. It is a special salted caramel recipe that is made with actual Hop Ride IPA from Tenaya Creek. Hopefully the brewery starts making more and more flavors of popcorn with their beer. I’d love to see an Imperial Stout popcorn!
You may remember my post about a month ago when I attended Big Dog’s Brew School. This past Thursday was the tapping of our batch of War Dog Imperial IPA. As part of our graduation party, we were given diplomas, a class photo, and our own growler of War Dog. On top of that, Big Dog’s executive chef, Sergio Meza, prepared a three course meal meant to pair with War Dog IPA.
Mango-ginger stilton cheese and walnut quesadilla served with a jalapeño-onion-agave nectar and apple-fig salsa
This was the perfect balance of sweet and spicy. The stilton was unlike any I’ve had before. I’m typically not a fan of figs, but these were prepared very well. The jalapeño and onion added a great compliment to the rich sweetness.
Baked ham with War Dog Imperial IPA glaze served with Delmonico potatoes and grilled marinated asparagus
The ham was very sweet and juicy, and had the perfect texture. The potatoes were both crispy, and very cheesy. I’ve yet to have any asparagus that I didn’t enjoy, and these were no exception, they were very well seasoned.
Salted caramel cheesecake
Cheesecake is one of my favorite desserts. Surprisingly, I’ve never had a caramel cheesecake. This was incredible. All of the above dishes were meant to pair specifically with the War Dog IPA. And I can attest that the dry, crisp, body of the beer made for a refreshing palate cleanser in between bites of the spicy quesadilla. It also complemented the sweet ham. However by the time dessert came, I opted to try a new beer. Chef Meza strongly urged me to eat the cheesecake with the IPA, which would have definitely been an excellent choice. The caramel on top would match the hint of caramel malts in the beer. The powerful, bitter bite from the hops would stand up to the rich, decadent cheesecake. However, I opted to try out the Black Lab Stout instead. This ended up also being a good pairing. This stout has some very strong coffee-like flavors present that contrasted well with the sweetness from the dessert. The beer was poured on nitro, giving it a creamy texture that matched the creamy cheesecake.
All in all, Brew School was an awesome experience. As previously mentioned, head brewer Dave Otto is extremely courteous and informative. Both our lunch on the first day, and today’s meal, were extremely delicious. And, of course, the beer was amazing. I highly recommend that any of you that love great beer and awesome food sign up for the next Brew School!
*Special thanks to Chef Sergio Meza and the kitchen staff for letting me take the above photos in the kitchen
Tenaya Creek: Tapping their newest beer, God of Thunder Baltic Porter, at 6PM. Sauced Food Truck will be serving food made with the beer, and Tenaya Creek will be raffling a growler of the beer at 7 and 8PM.
Khoury’s Fine Wine: Also tonight at 6PM, Khoury’s will be tapping 3 rare kegs of Ballast Point beers: Victory At Sea (imperial vanilla coffee porter), Barrel Aged Black Marlin (porter), and Abandon Ship (smoked lager). Sausagefest Food Truck will be serving food.
Lately I’ve been trying to figure out what the primary driver of innovation in craft beer is. Is it consumer demand? Do savvy brewers notice shifting tastes or coming trends and whip something up that fits the bill? Does the local brewpub brewer get badgered by enough beer geeks and homebrewers that he decides something like a Nelson Sauvin IPA is worth a shot?
Or are some of the more innovative offerings a result of the brewer’s desire to make something that he or she finds interesting? To what extent can professional brewers push the envelope and get consumers to follow? Any rational person might’ve thought a hop monster like Stone Ruination IPA was wildly out of place in the craft beer market 10 years ago. Now, not only is it my regular go-to when I want my tongue to swim in a sea of C-hops, but it’s one of the highest rated Imperial IPAs around. Hell, I can get a bomber of it at the gas station down the street while picking up a meatball sub.
Now you may be wondering why I’m spending so much time thinking about this topic, let alone writing about it. I doubt it’s keeping many of you up at night or fueling in depth discussion at your dinner parties. It’s at this juncture that I’ll let you in on a well kept secret: I plan to be a very successful and well-decorated brewer in our quaint little town of Las Vegas.
So how does a lowly homebrewer go about doing this? The first step starts Monday: A part time job at Big Dog’s Brewing Company. I’ll be washing kegs, cleaning lines, graining out the mash tun etc. It’s not glamorous, but it’s a foot in the door at one of the finest and more innovative beer habitats in this town. Trust me: if you haven’t had Dave Otto’s hoppier offerings like Dirty Dog IPA & War Dog Double IPA, you’re doing yourself a terrible disservice. We may even strip you of your Hop Head merit badge.
All that aside, we get back to our initial line of questioning. If I get the opportunity to develop new beers in this highly customer-interactive brewpub setting, what’s the best way of going about it? My first inclination is to lean on what I’ve been successful with and enjoy drinking. Who doesn’t like a Saison with a ton of fruity aroma from dry hopping? Probably a fair number of you out there.
That’s where the real fun of a brewpub setting comes into play. I can talk to you while you experience the fruits of our labor. You can come pepper me with questions and comments any time you like. Please trust me when I tell you that I want to know what you liked, what you didn’t, what new experimental hop you’re homebrewing with, what beer you loved from your recent trip to a new brewpub in Antarctica, what you had for breakfast, etc. I want it all.
I want to push the envelope, innovate, and make great beer by hook or by crook. Whether it’s a crazy idea I have, or it’s based on something you and your buddy drunkenly brewed in your kitchen, I’m all about it. In the process, I hope we can help our local brewers make great beer for you, and thereby thrive.
Most importantly though, please come fill as many growlers as you can if Big Dog’s has a new seasonal farmhouse style beer! Just in case my fancy schmancy beer geek Certified Cicerone tastes don’t quite latch on to the taste buds of the masses.
Big Dog’s Brewhouse
Periodically throughout the year, local Big Dog’s Brewery hosts what they call Brew School. Brew School is a chance for their customers to take part in brewing one of Big Dog’s award winning ales. Not only do you get to help brew a beer, but a month later when the beer is finished, you are invited back to take part in a graduation dinner featuring the beer you brewed! Since I had first heard of Big Dog’s Brew School, I had been wanting to check it out, and I finally had the chance this past Saturday. Saturday’s Brew School featured Big Dog’s imperial IPA, War Dog. I’ve yet to try this beer out, but I’ve heard countless times how great it is. Brewing a batch of this beer myself is probably the best way to experience, and appreciate, this immense beer.
Fresh Malted Barley
One of the greatest things about Brew School, is that head brewer Dave Otto is extremely candid and honest about their brewing process. It is clear that he is genuinely passionate about brewing and wants to ensure that everyone in the class is learning and getting involved in any way that they want. Attendees stirred the mash, cleaned up spent grain and added hops to the boil. Dave gave everyone a taste of the grains and also a taste of the wort after the mash, so anyone who hasn’t brewed before can have a better understanding of the brewing process. One of the things I found most interesting about this beer, is that it’s been several years since they last brewed it. The reason being, is that they have been unable to purchase enough of the simcoe hops that are needed. This year changed that, when Sam Adam’s found that they had an overabundance of the hop, and Big Dog’s was able to buy some off of them!
Dave Otto Mashing In
There were several home brewers who attended the Brew School, and as I mentioned earlier, Dave was very open about the brewing of War Dog. This beast of a beer uses 1,300 lbs of grain and about 60 lbs of hops! Dave mentioned that he really wants the malt to take a backseat in this beer so it can be primarily hop focused. With this in mind, there is very little specialty malts, it’s primarily just standard two row barley, with the tiniest touch of caramel and Vienna malt to add the slightest bit of color and sweetness. Not only that, even though the beer is about 8.3% alcohol, he wants to ensure the the beer is still extremely drinkable, with a light body, and little malt presence. To achieve this, Dave adds sugar to the beer as well. I’ve always preferred imperial IPAs that have sugar over ones that do not. Having a dry and crisp body helps to accentuate the hop bitterness. In my mind, even when the flavor is perfectly balanced, having a heavier body detracts the refreshing character that every IPA should have. This was one of my complaints of Stone’s 16th Anniversary IPA. The taste and flavor was amazing, but it was a very heavy beer. War Dog, on the other hand, not only has a strong, immense flavor, the light body makes it crisp and light.
Weighing Out The First Round of Hops
As I mentioned earlier, a month from now we are all invited back to the brewery for a graduation dinner, featuring our beer cooked with one of the dishes. Of course, we also get to have a pint or two of our hard work, as well as take home a growler! I’ll provide additional details of the dinner when that time comes. In the meantime, be sure to check out Big Dog’s website. They should be posting details soon of their next Brew School on January 12!
Below are some additional photos from the class.
Our Beer’s New Home For The Next Month
Our local New Belgium Ranger was kind enough to give some of their newest beers to Dave, which he happily shared with us. Thanks Karl!
Barrel Aged Deliciousness
Every year, Stone Brewing Company holds a nation wide challenge to see who is the most arrogant bar in America. The challenge is simple, drink the most Bastard beers in one week. Help out Aces & Ales with this epic challenge by not only imbibing in great beer specials, but more importantly, great beer!
These are some of my favorite beers, and if you haven’t had any of them yet, then do yourself a favor and get a few pitchers this weekend!
Aside from going directly to Stone for their $150 dinner, this is likely the only way you’ll have to taste all 11 Vertical Epic beers back to back.
A shot of the festival grounds with local band Tribal Seeds
On October 20th, Motley Brews presented the follow-up to their 2012 Great Las Vegas Festival of Beer: The Las Vegas Downtown Brew Festival. After having a blast at the last Motley Brews presented festival, I was more than excited for this one. To start with, the location and timing of this event could not have been more perfect! The Clark County Amphitheater is a nice, large, outdoor venue, and the great October Vegas weather made for a phenomenal marriage!
For their first outing in 2011, I had complained that the event seemed disorganized, and way too compact. These problems were pretty much resolved on their second go around. This time, I can only tip my hat to the organizers and sponsors of this fantastic festival! We arrived a bit late (roughly 2:15 PM), but had no trouble finding parking in the large adjacent parking lot. Upon walking up to the entrance, we were quickly able to redeem our Groupons, and were inside and ready to drink within just a few minutes.
Upon entering, we made our way right to the Joseph James tent to try and wet our palettes with their R/D #11 Ginger Lemon Weizen. Thankfully, and remorsefully, we were able to get our hands on the very last drops, which may have proven to be the best beer I had the pleasure of experiencing. The beer tasted like a mix of spicy ginger ale with a refreshing lemon twist. I really hope this one sees a bottle release, as I want everyone to be able to taste this amazing local brew! Their other two R/D offerings did not disappoint either; both the Black Rye Session Pale and the Bourbon-Barrel Aged Russian Imperial Stout were quite the tasty offerings! Joseph James never ceases to amaze me when it comes to what they pull off for these special events. I will continue to look forward to more R/D batches, while still sipping on their great year-round fermented offerings.
Karl Herrera, the Las Vegas Beer Ranger, pouring some New Belgium brews
Our next stop was to the New Belgium tent to get a pour of their refreshing Shift Lager. Shift really is a perfect summertime beer with its light-body, and flavorfully crisp finish. While chatting with Las Vegas’ new Beer Ranger, Karl Herrera, he officially coined the term “Get Shift-faced!” which pretty much demands to be on the front of a T-shirt! New Belgium was also pouring their Red Hoptober, Ranger IPA, and of course, Fat Tire. Their Super IPA was also on display at the Get Hopped Up Tent, along with Stone 16th Anniversary IPA and Bear Republic’s Racer 5.
Tim and Alex from Tenaya Creek
From there we hit another local favorite in Tenaya Creek. They were happily pouring their new Dutch-style Belgium Tripel, Oktoberfest Lager, the recently bottled Hauling Oats Oatmeal Stout, and their iconic Hop Ride. Not to mention, they also decided to unveil a Hop Ride infused popcorn! Being a Las Vegas staple for years, you really can’t go wrong with anything that Anthony and Tim brew up. Their year round beers are top-notch, and their seasonal brews always leave you looking forward to the next one! If you haven’t been to the brewery yet, you should make it a point to do so. Hell, there’s a good chance you’ll see your’s truly at the bar sipping on a Hop Ride!
Another local staple, Big Dog’s Brewing Company was pouring just nearby. Their selections included Dirty Dog IPA, Las Vegas Lager, Lake Mead Monster Double Red Ale, and the Great American Beer Festival 2012 Silver Medal winning Red Hydrant Ale! Big Dog’s is another local brewery that you just can’t go wrong with! While I would have loved to have seen the seasonal Pumpkin Ale, or the monster that is War Dog IPA, I was more than pleased with what they had to offer! With 2 locations in the Valley, there is no reason not to stop by and grab a drink!
After making our rounds with the local breweries and New Belgium, we decided to hit the outside circle and try and get our hands on some beers we haven’t had before. Our next stops were to Tommyknocker’s and Moa. Tommyknockers, from Colorado, is fairly new to the Las Vegas craft brew scene. They had with them a nice assortment, including Vienna Amber Lager, Maple Nut Brown, Imperial Nut Brown, and a nice, mild, Pumpkin Ale. All of their offerings were solid, and can be found locally at this time.
Moa, from New Zealand, is a brewery that I have yet to try, but I’ve always been curious about. They had samplings of their Breakfast, Pale Ale, and Blanc Evolution. I only tasted the first two, but I was quite fond of both! As a nice contrast to most breakfast inspired stouts, Moa’s Breakfast had a bright, wheat, sweet cherry flavor that would pair nicely with a berry muffin or eggs. While it won’t be for everyone, I think it would be a nice substitute for a mimosa at brunch. The Pale Ale had a subtle citrusy hop nose and flavor, which was balanced by a bitter malt aftertaste.
From here, we went along the line, sampling well known beers from the likes of Dogfish Head (Namaste and Midas Touch), Firestone Walker (Pale 31, Union Jack), Sierra Nevada (Hoptimum, Pale Ale, Torpedo, Kellerweis), Lagunitas, Indian Wells, Three Monkeys, Chicago Brewing Co., and a newer name to the Las Vegas scene: Riley’s
To be honest, I had not heard much about Riley’s until this event. Riley’s is a smaller brewery from Madera, CA, who are in roughly their fifth year of existence. Their lineup consisted of: Sancha, which reminded me of a cross between a pale ale and a honey ale; Vixen: a coffee/chocolate inspired stout; and Wildcat IPA. All three were quite tasty brews, and show a lot of promise for this new brewery. I’ll be looking forward to what they decide too cook up next!
If there is one beer trend that I really enjoy, it’s the new “Session IPA/Pale Ale” trend. Something just appeals to me about a low ABV, flavorful IPA that won’t make you feel all nice and fuzzy after just one glass. Thankfully, one of our last stops, Ballast Point, brought along a beer that is a perfect pale ale for this occasion. Their Even Keel Pale Ale, was just fantastic, and perfect for this mild October day. It had a perfect pine aroma, with just enough citrus to hit your nose. The taste was quite the same, with a great dry finish that didn’t linger for too long. Not be outdone, they also brought along an arsenal of their other lovingly-crafted brews: Big Eye IPA, Calico Amber, Pale Ale, and the incomparable Sculpin IPA.
I can’t finish this without giving a shout-out to all of the food vendors that made it out to quench the hunger of the beer sipping crowd. From restaurant representatives to food trucks, there was something for everyone. Our eatery of choice ended up being Haulin’ Balls, who serve a variety of gourmet sandwiches based around, you guessed it, the meatball. The food was nothing short of remarkable, and I would recommend that any carnivore seek them out.
All in all, this may have been the most pleasant beer festival that I’ve had the opportunity to attend. A big thanks is in order to all the vendors, sponsors, and especially Southern Wine and Spirits of Nevada for all the phenomenal brands that they helped bring together! As a group, we’d also like to thank any of our followers that found us and said hello. It’s always great to meet you guys in person, and we appreciate all of the kind words and constructive feedback that we receive.
In closing, if you have not had an opportunity to attend one of these festivals, then you are missing out! Do yourself a favor and make sure that you clear your calendar off and come out and have a blast! …I’m sure you’ll see us there!
Your’s truly filling in for Karl at New Belgium, while he took a well deserved bathroom break
