The above image greets you when you visit Public House’s website. There are billboards in town with a business suit dressed chimpanzee holding an American flag. While the concept of a gastropub is traditionally English, Public House is quintessentially American.

The interior resembles a library. Dark wood covers the floors with bookshelves holding various old books, ornaments and antiques. The decorations typically have an American theme. Pen drawings of American Flags or founding fathers are displayed.

Where to start? Public House is home to the only Certified Cicerone in the state of Nevada, and as such, has an impressive beer list. There are roughly 200 beers to choose from, primarily in bottles, ranging from German lagers to Belgian abbey ales, and from French farmhouse ales to American IPAs and even a few sours and barrel aged beers. They also regularly keep a beer available on cask. During my visit the cask beer was Deschutes Black Butte Porter.  The cask version gave this beer a very soft and smooth texture. It retained it’s dark chocolatey taste while feeling very light texture-wise. I also tasted Stillwater’s Existent, a dark farmhouse ale. A lot of plum aromas paired with grape flavors. Despite the dark, fruity flavors, the beer was still refreshingly light.

Both beers paired perfectly with the hearty, rich food that Public House has to offer. Appetizer was the Welsh Rarebit. “Cheddar-Beer Sauce on Toast” as the menu described. The cheese sauce tasted like it was comprised of a dark malty beer with a little mustard, possibly even Worcestershire sauce? The bread was perfectly crusty to contrast the creamy cheese sauce on top.

I opted to try the Pub Burger for the main course. Maybe it was the bacon marmalade, the Guinness aioli, or the gruyére cheese,  but this was one of the best burgers I’ve had in Las Vegas. The grass-fed beef was juicy and the toppings complimented it with rich cheese and sweet bacon. Despite the flavorful ingredients, the burger was perfectly balanced with no one aspect dominating the others. This is a difficult burger to eat in one sitting, but it’s even more difficult to stop eating it!

 Other items on the menu include fried quail served with waffles, roasted bone marrow served with bacon, and various steaks, and shellfish. There is also grilled octopus, duck confit, and a foie gras parfait.

Public House is located in the Venetian resort on the strip. They use the best quality ingredients and have a renowned chef. As such, the prices reflect this. The quality of food definitely matches the price and this restaurant is worth every penny. That said, the beer prices are also higher than most places in Las Vegas. Bottles start at $7 for 12oz and drafts start at $8. You are likely to end up paying about $10 a beer if you want to drink the less common stuff. Yes, the beers are priced high, but you are likely not going to find most of these beers anywhere else in town. Even still, this place is completely worth it for the food alone.

Rye is an acquired taste. I for one cannot stand rye bread. I do, however, enjoy rye beers. Many people either like one, or the other. Or neither. Rye adds a harsh, rustic, peppery taste in beers. This makes Sierra Nevada’s Ruthless Rye the perfect beer for rotisserie chicken. 

Ruthless Rye is a new IPA from Sierra Nevada that was just released about a month ago. The hop bitterness is very similar to their Torpedo IPA. This means that the aroma is also very citrusy, with an orange marmalade kind of sweetness. The rye in this beer gives this IPA a very different level of flavor and taste. This is not a smooth beer, instead there is a strong, harsh bitterness that can only be found in rye beers. 

Unless you’re fancy enough to know how to make a rotisserie chicken, I recommend you go buy one at the grocery store. Chop up said chicken and eat it while drinking this beer. The peppery rye will match perfectly with the pepper and herb seasoning. The sweet, citrusy taste will match the caramelized skin on the chicken. Finally, the carbonation and bitterness will cut through the fat and lift the flavor off your tongue, preparing you for your next bite. 

All of us here at Hooked on Hops got together to taste the three different Mikkeller “breakfast” beers that are currently available in Las Vegas. Beer Geek Breakfast, Beer Hop Breakfast, and Beer Geek Brunch Weasel, to be exact.

All three of these beers are oatmeal stouts brewed with coffee that are of moderate strength at 7.5%. Beer Geek Brunch is the odd man out here boasting an ABV of 10.9%.

First up, Beer Geek Breakfast. This is the normal one of the three. The original, if you will. This beer tastes like a bitter, black coffee with a nice, sweet oatmeal finish. Goran personally doesn’t care for the taste of coffee, but he loved this beer. We all loved this beer. I strongly urge anyone who loves stouts to buy this beer! Perfect smell, taste and mouthfeel, this is an incredible beer.

Next up was Beer Geek Brunch Weasel. It is essentially the same beer as before, however the alcohol level is bumped up to 10.9%. Also the coffee Is made from weasel shit. Seriously. Go ahead and search Civet coffee on the internet, I’ll wait.

This beer was a bit sweeter than Beer Geek Breakfast. The added sweetness is a result of the additional malt needed to get alcohol content up. The finish was also a bit more bitter than the last beer. Tastes like a lot more coffee was used. In addition to giving the beer more alcohol, the added malt also made the body thicker. This beer was a bit syrupy and very filling. It had a velvety texture. Or as Armando stated, “This tastes like fucking velvet!” The taste was incredible, like an amped up version of Beer Geek Breakfast. I do not, however, recommend you drink this beer alone. It is very flavorful, thick, and filling. Trying to drink the entire bottle by yourself is a bit much.

Finally we tasted Beer Hop Breakfast. This beer is essentially the same as Beer Geek Breakfast (same alcohol level and type of coffee used) except it is very heavily dry hopped. For the unfamiliar, dry hopping a beer means to add hops post fermentation.

This beer has a very big grapefruit aroma pouring out of the glass. The coffee bitterness is still there, however it is now paired with big, leafy, green hop flavor. This beer is meant for the hop lovers. It’s not necessarily bitter hoppy, like an IPA. It instead focuses on aroma and flavor. This is a very unique take on the stout style that can be very delicious to some, but a bit odd to others.

So which one is the best? They are all fantastic beers for different purposes. If you want to drink one of the best stouts you will ever have, get Beer Geek Breakfast. If you want something that is more of a dessert beer, get Beer Geek Brunch Weasel, it would go great with ice cream or even by itself as an after dinner beer. If you want to try something unique, kind of a blend of a stout and an IPA, try Beer Hop Breakfast.

All of these beers are currently available at Whole Foods and Khoury’s Fine Wine.

Special thanks to Danny Szeto for taking these awesome photos

San Diego

Night 1:

We rolled into San Diego at roughly 5:30 PM and checked into our hotel.  We were both pretty beat from the day’s events, but we didn’t want to waste time.  I checked my Twitter feed and noticed that Ryan from Aces and Ales had recommended a pub called Churchill’s.  I was amazed to see it was only about a mile from the hotel!

We decided to take a walk and embark on our first stop for fine ales.

Churchill’s

Aside from the outside sign, sporting the likeness of the man himself, the first thing I noticed was the old English telephone booth standing next to the entry way.  As we walked in, we were greeted by beer signs aplenty.  After being seated, we got our menu’s, including the extensive list of draft beer, which is, well, why you’re probably reading this in the first place.  Prices range from $3-$10 per glass, or you can get a 4oz.  taster for a fraction of the cost.

Evil Twin Soft X-mas with a Cherry on Top – Vanilla Imperial Stout w/ Cherries

–Sadly, this beer was dominated by the sour cherry flavor, with only a minimal tasting of vanilla.  As the beer warmed, the coffee flavors began to sneak out, but overall it was disappointing.

 Karl Strauss Cask Conditioned Padre Porte

–This was a bit underwhelming.  It had a standard porter flavor, a bit spicy, but the light body made it feel a little watered down.

Russian River Blind Pig IPA

-My wife exclaimed “This tastes just like it smells…DELICIOUS!”  …and I’d have to agree!  The grapefruit and pine notes come through in a big way, both in smell and in flavor, with a nice bitter finish.  This was my first experience with Russian RIver, and I cannot wait to get my hands on more of their brews! Highly recommended!

Karl Strauss Flan-Diddly-Anders Red

 -On first smell you get a nice nose full of maple and sweet cherries.  The flavor has a nice acidic sourness to it which give way to a bit of sweetness.  Not the best sour beer that I’ve had, but quite pleasant.

India Pale Ale. Better known as it’s modern day, and less historically accurate cousin, IPA. One of the most popular craft beer styles in America, especially here on the west coast. In 2011, I had 52 different IPAs total. Of these 52 different IPA’s, I’ve managed to choose my favorite 10 that I had the pleasure of consuming this year. And by 10, I really mean 17. Enjoy, in no particular order:

Dogfish Head 120 Minute/90 Minute/60 Minute IPA/Aprihop

This might look like 4 different beers, but to me I see 4 different variations of the same beer. These are the most approachable of the IPAs, with more so a strong hop aroma and flavor rather than bitterness. 

The 60 and 90 are available year round. The 120 is only available a handful of times a year, and is hard to find when it is. Aces and Ales happened to get it on tap and Whole Foods and Khoury’s sold out of the bottles immediately. Aprihop is a variation of the 60 Minute with apricots thrown in, available in the spring time. 

Stone Cali-Belgique IPA/IPA

Stone IPA is one of my favorite IPAs and a great example of the “west-coast style IPA.” This is a strongly bitter beer with a bright, citrusy aroma. It is available nearly everywhere that sells beer and on tap at nearly all the PTs as well as Millers Alehouse and Yardhouse. 

Cali-Belgique is the same beer, but made with a Belgian yeast strain. This is the best Belgian style IPA I’ve had. The Belgian yeast adds a little bit more fruitiness to the beer that compliments the citrus flavors. 

Despite being a year-round brew for Stone, Cali-Belgique can only be periodically found in Las Vegas.

Lagunita’s Sucks Holiday Ale

Probably the heaviest hop aroma of all these beers, this IPA is incredible. Loads of sweet, citrusy aroma. Very sweet and smooth body and very drinkable. 

This is only a seasonal ale that was brewed in place of Brown Shugga’. This is still available in bottles around town and is currently on tap at Tenaya Creek Brewery.

Coronado Cask Idiot IPA

Neither the cask version, or the normal version is available in Las Vegas. I had this beer in San Diego. I never had the normal version, but the cask version was probably the smoothest IPA I’ve had. It wasn’t overly bitter and had a bit less aroma then the other IPA’s on this list. Being as it was on cask however, is what made this beer stand out from the rest. Soft texture, lightly carbonated and full of earthy, piny hop flavor. 

 Ballast Point Habanero Sculpin IPA/Sculpin IPA

Sculpin IPA is one of the highest rated IPA’s on Untappd. It is another “west coast style” IPA in that it has a strong bitter bite with huge grapefruit flavors and aromas. 

Ballast Point recently started distributing to Las Vegas, but are keeping Sculpin in California. 

If you visit the brewery in San Diego, they may have Habanero Sculpin on tap. This is a version of Sculpin with habanero peppers thrown in. The pepper flavors compliment the hop bitterness perfectly, and it adds a nice burning finish!

Baird/Ishii/Stone Japanese Green Tea IPA

A truly incredible and unique beer. This one had mixed reviews from people as they felt that the citrusy hops didn’t go well with florally aroma and tea flavor. Like I said, it’s very unique and I thought it was awesome. Sadly, it was only brewed once and was never available in Las Vegas.

 Maui Flyin’ Hi.P.Hay/21st Amendment Hop Crisis

Technically two different beers from two different breweries, but I’m grouping these together as they were both amazing IPAs and both from cans. Both had amazing hop aroma bursting out of the can and a great citrusy flavor.

Maui Flyin’ Hi.P.Hay is apparently a limited release beer, but I feel like I saw it in town recently. Maybe not?

21st Amendment Hop Crisis is also a limited release beer and sadly, the brewery does not distribute to Nevada.

Dogfish Head Hellhound on my Ale

As you can tell, many of these IPAs are being described as “citrusy.” This beer actually was brewed with lemons! As such, it had a nice sweet lemony flavor pairing with the harsher citrus bite from the hops. 

This was a special release beer commemorating blues guitarist Robert Johnson. It was brewed twice last year and may still be available in town.

 Stone 15th Anniversary Escondidian Imperial Black IPA

Variation of the IPA style, a black IPA is both hoppy and roasty. This particular beer is probably the greatest black IPA there is. Very full bodied, soft texture and a wall of leafy hop aroma.

Brewed this summer for Stone’s 15 anniversary, there are no plans to brew this again. Good news is that it’s still available in town. I recently saw it at both Khoury’s and the Las Vegas Blvd Whole Foods. If you can’t find it, then you should try…

Stone Double Dry Hopped Sublimely Self Righteous Ale/Sublimely Self Righteous Ale

This beer is available year round in bottles and can be found on tap at Yardhouse. Sublimely Self Righteous Ale is very similar to Stone’s 15 Anniversary ale except there is a little less alcohol and less body making this less filling and more drinkable. Still has the wall of hop aroma that hits you right before your first sip, this is one of my favorite beers!

Earlier this year Aces and Ales had a double dry hopped variation. What this means is that there was even more hop aroma bursting out of the glass, making this an even more flavorful beer than it already is!

All of the above images were taken from the respective brewers’ websites.

Beer Geek Brunch Weasel is a fine oatmeal stout brewed with kopi luwak, or civet coffee, which is one of the rarest coffees in the world. It is derived from the droppings of weasel-like civet cats which eat the ripe coffee berries. So, how is it? To say that this is the finest oatmeal stout that I have tasted would be an understatement. This would easily rate in the top 5 brews that I have had the pleasure to ingest. From the pitch black color, to the velvety texture, to the fantastic chocolate, coffee flavors, this is a beer to go out of your way to track down!

Get yours at:
Whole Foods Market
6689 Las Vegas Blvd.
Las Vegas, NV 89119

Old Rasputin is one of the best Imperial Stouts I’ve had. I always recommend this beer because it’s a perfect example of the style. If you can find the beer on nitro tap, it brings it to another level.
This bottle is a bourbon barrel aged version of Old Rasputin. I didn’t know it existed until I saw the bottle at Khoury’s Fine Wine. I can only imagine that this is pretty rare, and as much as I wanted to age it, I had to taste it.
The bourbon was very present in the way this beer smelled and tasted. It gave the beer a stronger alcohol taste and warmth. In addition to the bourbon flavor, the barrel aging added additional layers of vanilla in the body of the beer.
The carbonation gave this beer an incredible mouthfeel. It felt like it was served on a nitro tap. It had a giant, pillowy soft head.
This would be the perfect beer to drink with an after dinner dessert, or even as one in an ice cream float.

A vast and expansive book, The Craft of Stone Brewing Company succeeds in so many levels for its varied topics and sections. You need not only be a Stone fan, or even a beer fan, to enjoy this book as it also includes various food recipes as well. Even better, the entire book is written in the same arrogant sarcasm that Stone is known for. After all, the subtitle is Liquid Lore, Epic Recipes and Unabashed Arrogance!

While the book does include other topics, the main point of the book is on the company. The history of how Greg Koch and Steve Wagner met along with how the company grew is detailed. The book is filled with side bars from each other giving different perspectives on how each felt at different stages. Also included is stories of other people involved in the history, like the illustrator for the now recognizable gargoyle motifs.

The real highlight in this section is the history of their beers. Every official beer they’ve made is listed along with a brief history or flavor profile and primary hops used. Also included are each year of their anniversary beers, each year of their Vertical Epic series and their collaborations. The only beers not listed here, are the ones released after this past spring and their beer variations (bourbon aged, double dry-hopped, chipotle pepper etc).

The other section of the book that deserves a mention is the recipes. Recipes included are from Stone’s World Bistro and Gardens restaurant as well as a few extras. Many of the recipes can be used as a starting point for your own dishes such as Arrogant Bastard batter, hop vinegarette, or barbecue sauce.

The second part of this section is the homebrewing recipes. A brief overview of how to brew beer is provided for those new to brewing. Despite the short overview, it is a very thorough guide that can definitely be used as your only source for beginning to homebrew. Recipes include a few of Stone’s year-round beers as well as some of their anniversary and collaboration beers. This chapter really highlights Stone’s open honesty, and even arrogance, in that they are giving you recipes for their beers. They even give you the water profile for their brewery so you can match their water chemistry. A few obvious beers are omitted, like Arrogant Bastard, but nonetheless, they are willing to share their secrets. It’s almost as though they are daring you to attempt to recreate their beers.

As I mentioned in the beginning, this is a very thorough, entertaining book, well worth the read for any food or beer aficionado.

By far, the best beer fest I’ve been to, obviously, since this the biggest in the country. I finally had the chance to taste so many different beers that I don’t have access to in Nevada. In future posts I’ll write about some specific breweries or beers I tasted.
Downside of visiting the final day, a lot of the more rare beers were already out. However I do have a list of favorites that I did get to try:
Stone BELGO Old Guardian Barley Wine
Rogue Old Crustacean Barley Wine
Dogfish Head Tweason’ale
Ballast Point Victory at Sea
Left Hand Milk Stout
Great Divide Chocolate Oak Aged Yeti and Espresso Oak Aged Yeti
Alaskan Smoke Porter aged since 2000

And the list goes on. Attached are a few pictures I was able to take. Yes I took a picture in front of the Anheuser Busch booth for fun, no I didn’t try anything there. I was surprised to see how busy the booth was, which is a shame considering all the great craft breweries that were there in attendance.
Got to meet Zane Lamprey from the TV shows Three Sheets and Drinking Made Easy, super nice guy. Also saw Greg Koch from Stone, he insisted that a picture be taken with him.
All in all, it was a great time. I highly recommend you take a trip to Denver for future GABF’s. It is impossible to not have fun.