Last weekend’s weather is ample proof that being prepared is not just for boy scouts. When I go to Hope on the weekend, I have food calculated down to the morsel. I don’t snack and don’t bring anything extra. If sandwiches are on the menu, I bring enough bread for two sandwiches and just enough meat. But I always overpack beer. I bring a good compliment of “maintenance beers,” the kind of beer I enjoy, but drink without too much thought. I also bring a number of new or top shelf beers so that when the weather is inclement enough to keep me indoors, I have something serious to do. It paid off last weekend.
On a whim, I grabbed Blue Moon Brewing Company’s (Coors’) Rising Moon Spring Ale and Full Moon Winter Ale. What the heck. Blue Moon’s wit beer is decent enough ad I thought I’d give these two beers a run through the gullet to determine how well Coors is doing with its latest craft beer forary.
Spring Ale pours crystal clear and amber in the glass with a light, not quite tan head. The aroma is of light grain and lime. The sweetish smell hides any hop aroma that may be there. My sample was slightly oxidized, but underneath that it some yeast character, some medium malt notes and hints of the lime contribution. It’s not as evident as I expected it to be. The telltale tartness of the wheat balances this somewhat sappy beer. The beer is crisp and light on the palate, thinning appreciably toward the finish. Overall the beer is okay (and would be better without the hint of oxidation) but it’s not one I’d reach for all the time. A Hoegaarden wit seems appropriate at this point for some reason.
I expected more in the nose of the Full Moon winter seasonal beer. Except for some malt sweetness, I couldn’t discern much through the initial sip. The beer is proclaimed as an “abbey ale brewed with a hint of dark Belgian sugar.” That explains the sweetness in the nose of this clear, orange amber beer.
Some malt essence comes out in the flavor of this otherwise very benign winter beer. A light hop bitterness follows the malt in the sweet-centered beer. Other than that, there’s just not much to it. There are certainly more interesting winter seasonal beers on the market.
I’m not a huge IPA fan, although I appreciate the style and drink way more of my share of this hoppy style of beer. Still, I have to admit that I enjoy the balanced IPAs the best rather than the over the top hop-bomb palate-shockers that make me thirsty for a glass of water when I’m done. I’ve long postulated that someone should just obtain enough hop oil, distill it, then everyone can try what would be the hoppiest, strongest beverage in the world, and then be done with this obsession of seeing who can infuse more green and more IBUs into a beer.
The IPA style all but disappeared from the scene in the 20th century until American brewers more or less resurrected the style and beer drinkers all over the world began to take note and pay attention to the interesting effect that using hops for more than just malt-balancing could do. It was then that hops became a feature in beer. Our own Sierra Nevada Brewing Company played a large part in this movement. Sierra Nevada’s Pale Ale is often credited with the renaissance of hoppy beers in America, although by definition, the beer is not a IPA.
At the outset of this renaissance, the primary difference between an American IPA and an English IPA was the variety of hops, not the amount. Primarily Pacific Northwest hop varieties replaced the classic noble European hops in essentially equal dosings and the result was an American flavored version of the beer’s English counterpart. Again, that’s all changed and now America IPAs are typified not only by hop variety but by more pounds per gallon.
That said, I have huge respect for Meantime India Pale Ale from England. The brewery set out to research the IPA style using historical records of long-gone classic brewers to determine just exactly what an IPA was back in its heyday. They’ve done a 
fabulous job of recreating the classic London style in a perfectly balanced beer that hits all the high marks in my book. Fuggles and Goldings hops are used to push the beer’s bitterness just beyond balancing. The hop flavor is noble and refined and the hops are just evident in the nose. What I appreciate most is the beers overall drinkability. If you’re a little hop-wary, this is the perfect stepping stone beer into the more aggressive and more common realm of bigger, hoppier beers. The most dangerous part for me in my recent re-visit of the beer is that it weighs in at 7.5 percent alcohol and it was so good that I drank all of the 750 ml bottle. It was a nice hop back in time and I’ll be getting more. As an aside, note that Meatime also makes an outstanding, well-researched porter and a nifty, aperitif sized bottle of a luscious coffee porter, both hugely worthy of your palate.
Following Kassik’s Kenai Brew Stop’s impressive win at this year’s World Beer Cup competition in San Diego for their Caribou Kilt Strong Scotch Ale, the brewery has graciously pulled some remaining stock and have sent it to Humpy’s Great Alaskan Alehouse, Café Amsterdam, and Tap Root Café. Kassik’s Gold Nugget Hefeweizen is just about to be released and should show up here in town soon. According to brewer Frank Kassik “I’m going to brew a dunkel next week and an ESB is in the works also.” More good suds are coming from the Peninsula! Demand has caused a brewery expansion and Kassik’s is adding a 15 barrel fermenter and a 15 barrel bright tank. Although this means more capacity and the availability of more great Kassik’s beer, Frank’s got some long days (and probably nights) ahead of him considering he’s using a 7.5 barrel brew system and will have to churn out double batches to fill the ferments. The cost of success and popularity is often toilsome!
Midnight Sun Brewing Company turns 13 this year. I remember as far back as the construction of the brewery. It was a grass roots efforts with beer lovers from all over toiling in a labor of love to get the brewery constructed. Yours truly had just figured out the difference between a hammer and a screwdriver and showed up at the brewery adorned with an all-too-new leather tool belt, cordless drill, willingness to work (and a raging thirst). I remember being on a ladder assisting in tacking in sheetrock and running a sheetrock screw into my thumb. Funny, I still have the scar today.
I’ve witnessed and participated in most of the brewery’s annual anniversary celebrations, but my fondest recollection has become a defining moment in my illustrious “career” as a drinker with a writing problem. I believe it was the brewery’s 6th Anniversary. 
They rented one of those dunk tanks and wanted to do a Celebrity Dunk for charity. It was a buck a ball. The big difference was that rather than the tank being filled with water, the brewery filled it with beer. That’s right…500 gallons of fermented, brown goodness.
I was a celebrity “dunkee” and remember the sensation when someone hit the paddle and I landed in the beer. It was a bright May day, but quite cool. The beer was cold as well. Just the same, I relished in the full beer immersion. Mark my words, you CAN get drunk by osmosis! After a while, I just didn’t want to get out of the stuff. The only deterrent was that the carbonation and alcohol stung the eyes. I have some noteworthy photographs of me at the bottom of the tank peering out the little viewing window. Another little-heralded quality of beer is that it does amazingly soothing things to hair. I remember being pretty damned hammered on a pub crawl bus that night, touring local establishments that had MSBC beer on tap and discussing just how silky and luxurious my hair was with Lisa from Arctic Brewing Supply. She was also a celebrity dunkee and had the same impressions.
The bottom line is “thanks for all of the great memories and great beers over the years, Midnight Sun!” I’m sure there’s more to come from this formidable local brewery that’s forever looking to expand both in size and capacity. The brewery’s gone through many transmogrifications over the year, sucking up more square footage by annexing commercial space as other businesses moved out. But, they’ve reached the limit, which is cramping their style. Wish them luck in the coming years.
This year’s anniversary gig is a bit more subtle, but a special version of the brewery’s flagship Kodiak Brown Ale. From noon to 7 PM, a Belgian-style Kodiak will be released and served. I don’t have a lot of information on the beer yet, but I’ll keep you posted. I’m sure the Brown will be a Big, Bretty, Bratty Bruin either way (MSBC doesn’t dick around with too much menial sudz) so plan on attending and getting your share. See the calendar at the end of the blog for more MSBC events. May is a full month for the brewery.
Here’s a big Brewsflash (teaser) for you retro-yuppies with an East Coast origin. Although I’m probably going to cover this in the Anchorage Press if there’s any left by next week, Genesee Cream Ale is in town. A limited amount of this cream ale style 
benchmark has been brought to us thanks to the efforts of Ed Cowger at the Brown Jug Liquor Store on 88th and Old Seward. Just for clarification, this is the small Brown Jug liquor store that’s in front of Wal-Mart on Dimond adjacent to the Dimond Mall. Argue if you must that Genesee isn’t the most noteworthy beer on the plant, but it has incredible staying power and is a beer you must not miss if you’re at all serious about the impact that regional breweries have on our global and historic beer culture. The story of how this beer came to us is a strong testament to what consumer demand can do in a beer loving society like Alaska’s. I’m drinking one right now and will reserve comment until later. Until then, form your own judgment by getting to Cowger’s store and getting your own if there’s any left.
Few saw it coming, but thanks to a beer sleuth friend of mine in Washington State who monitors way more breaking beer news than I do, Pyramid Breweries Inc is being acquired by Magic Hat Brewing Company (and Performing Arts Center, Inc.) Now, I’m not financially savvy at all, but doesn’t this seem like it should be the other way around? In the press release that was forwarded to me, there was a whole lot of financial mumbo jumbo about stock prices, shares, executions of merger agreements and what not that made no sense to me, nor were they important. In fact, I’m not sure in the grand scheme of things what IS important in this transaction, but it could be big. In my limited capacity for understanding, all it really does solidify is that things in the brewing world are changing as breweries gobble up breweries in an effort to either dominate or survive. It will be interesting to see what shakes out in the days to come, so stay tuned.
There’s a late arrival in the Danish Mikkeller beer line that recently arrived in Alaska. We recently received a number of beers from this small, quaint, but rules-busting brewery that emulates American beer styles in a country that’s not very friendly to beer. We received the brewery’s All Others Pale Ale, Draft Bear, Jackie Brown, Stateside IPA and Big Worse Barley-Wine Style Ale. This week, another huge, defining beer showed up. Mikkeller’s Black, with its unassuming name, is a “stout” according to the label, and that’s just fine until you read a little closer and discover that the beer sports an incredible 17.5 percent alcohol by volume content. Okay, black is an imperial stout; there’s no denying that, but I have to salute the brewery’s crafty simplicity in labeling.
Even the pour on this jet black, solidly opaque beer is thick. I had to look twice to make sure I wasn’t servicing my differential with 90 wt oil. The head is prodigious and dark brown. Even cold, a careful pour is firmly in order. The aroma is a complex, hugely dimensional mixture of dark fruit, chocolate and black malt. The beer is so fruity that even the requisite roast element in a stout is 
pushed off the horizon. Yes, there’s booze in the nose, but it’s clean and unassuming, letting the more important elements rage forth first. Even light, tropical fruit notes find their way to the top in the aroma. Coffee and cream aromas swirl around the center and a non-diacetyl dairy-cream butter like quality allures the senses even more in this repeatedly complex but clean beer.
The first sip is almost a shocker. This stuff re-defines the “imperial” concept in a stout, and if the booze was playing hide-and-go-seek in the aroma, it doesn’t mess around in the flavor. Even the beer’s punchy bitterness takes back stage to the strong alcohol content in the beer that’s surprisingly “belonging” in the beer. It’s hugely evident in the flavor and especially the heat in the swallow. Still, it doesn’t overpower the complex, huge maltiness, major fruit contribution and yet sweet, soft chocolate-y coffee-like center in the beer. The fruits are tropical and domestic. Find mango, pineapple, pear, coconut. orange and even light peach notes in this beer. Light that all on fire, breathe the flame and feel the heat coming out of your nose. Whoa! There’s plenty of attempting bitterness that extends well beyond the finish. The beer is sweetish overall and finishes understandably dry. Mouthfeel? Thick and cloying describe how this beer weighs on the tongue and through the swallow. As the beer is consumed, lacing finds its way down the glass and hangs on. This one scores a solid 100 points on the Fermento scale, just for general interest. Don’t miss out; we got a limited allotment of this formidable stuff.
La Bodega continues to service Alaska with the best of the best in high quality craft and renown international beers with an intense focus on local and high-end Belgian ales. New this week includes Kona Brewing Company’s Wailua Wheat, Stone Brewing Company’s Russian Imperial Stout, and Lagunitas Brewing Company’s Gnarleywine. All of the new beers that have been brought in by Specialty Imports can usually be found first at La Bodega. On Saturday and Sunday, May 3rd and 4th, show up for a huge Sidewalk Sale at the store. Select beers will be featured and great prices. La Bodega is located in the University Mall in Anchorage.
This month’s First Taste event at McGinley’s Pub is slated for Friday, May 2nd (7th and G Streets, Anchorage). Featured this month are Monk’s Café Flemish Sour Ale, Wittekerke Wit Bier and Grotten Brown Ale. Nine bucks buys your samples as you go between 5 – 8 pm. If you’re astute and enter your tasting notes, you’re automatically entered to win a $30.00 McGinley’s gift certificate.
Tap Root Café is the laid-back destination in South Anchorage for focused-on local beers, down-home music and good food. As of April 29th, the tap line at Tap Root offers up Midnight Sun Brewing Company’s Sockeye Red IPA, Oosik Amber, Arctic Rhino Coffee Porter, Mars Belgian Style Imperial Red IPA, Goldstrike Kolsch and La Maitress du Moine. From the Sleeping Lady Brewing Company, look for Phi Belgian Dubbel (tapped mid-week), a new selection from the brewery and from Kassik’s Kenai Brew Stop, Roughneck Stout and the 2008 World Beer Cup Bronze Medal winning Caribou Kilt Strong Scotch Ale. Ring of Fire Meadery of Homer has sent up a keg of their Pear-Agave Cyser, The Moose’s Tooth Brewery has Moonflower ESB on tap and from Belgium, the Monk’s Café’s Flemish Sour Ale is on tap (a rare treat).
Two new summer beers have rolled into town. Buffalo Bill’s Brewing Company’s Orange Blossom Cream Ale is a light, 4.9 percent ABV fruit and vegetable beer that pours a yellow/golden color under a creamy, somewhat frothy white head. The aroma is both floral and orange-like with the orange character being a little bit on the fake side. Children’s Bayer Aspirin? I don’t know; it’s been a long time since I’ve had a kiddy aspirin and a lot more recently that I had a real orange, and I think the distinction is easy to make. Some light malt character comes out in the flavor along with some more chalky orange flavor, but the combination is not unpleasant. A decent amount of carbonation floats the palate and makes the beer refreshing and the thinner body makes the beer 
easily quaffable. Still, I wouldn’t classify the beer as “quaffable,” meaning I’d drink three or four of them on a hot afternoon. They get a little heavy after more than one.
Big Sky Brewing Company’s Summer Honey Ale from Missoula, Montana just showed up as well. The straw/yellow beer is foamy on top, but this settles quickly, revealing somewhat musty light grain notes and faintly detectable honey notes and aromatic hops way in the background. Do I get coriander and perhaps an edgy lime-like cilantro in the nose? Some tartness (wheat?) edges through in the flavor along with more citrus-borne sweetness and again, hops taking backstage to the more featured lighter honey, light fruit flavor notes. This is designed as, and comes across as an easy drinking beer, but with the additional flavors, I might find this a bit oppressive after three or four. That’s just me though, and you’re bound to experience an entirely different sensation depending on your mood and palate. Give it a whirl.
I’m not sure if we’ll get it here, but Pyramid’s Crystal Wheat Ale has been released. Crystal Weizen is a lighter, clearer version of a wheat beer and is brewed in somewhat obscurity in Germany, and has been emulated infrequently in the United States. The style is a dichotomy. Authentic Bavarian wheats are described as cloudy, full prodigious, but refreshing. Crystal wheats are cleaner, but 
still have requisite flavor. An Americanized version is even more of an oddity because most American-style wheat beers are “cleaner” by design, so why call them something different? Why clean up something that’s already “too clean” in my opinion?
Franziskaner, Erdinger, and Hacker-Pschorr of Europe, to name a few, make versions and they’re benchmarks in the style because the base is a true Bavarian style wheat, not something watered down, then clarified even more. Still, no one can argue that Pyramid’s example took the gold in the 2008 World Beer Cup. It also took gold in 2006 in the American wheat beer category. As far as I’m concerned, the jury is still out, and if and when this beer shows up in Alaska, let’s run it through the paces.
Well, it’s off to the races and other great places with beer in hand. Remember, life’s too short to drink shitty beer, so drink the good stuff; there’s plenty of it out there, especially from our hard working local breweries!
Dr Fermento Beer Calendar
05/01-05/08 Arctic Brewing Supply Goblets of Gold Mead Competition Entries Accepted 10:00 am Free
05/02/08 McGinley’s Pub Monthly First Taste (Monk’s Café, Wittekerke and Grotten) 5-8 pm $9.00
05/03/08 Chena Pump Campground (Fbx) Zymurgist Borealis Nat. Homebrew Day/Big Beer Celeb. Noon Free
05/08/08 Tap Root Café Midnight Sun Earth Pre-Release Event 7:00 pm Pay As You Go
05/09/08 Midnight Sun Brewing Company Earth: The Official Release (at the brewery) 6:00 pm Pay As You Go
05/10/08 Jade Street Brewery (John Craig’s) Brewathon 2008 8:00 am Free
05/16/08 Midnight Sun Brewing Company Bag Bad Imperial Stouts Night (Berserker & Sloth) 6:00 pm Free
05/16-17/08 Andrew Mellon Auditorium (D.C.) Savor Craft Food and Beer Event Sessions $85.00
05/23/08 Midnight Sun Brewing Company Old Whisker’s Wheat Release at the Brewery 6:00 pm Free
05/23/08 S.E. Alaska State Fairgrounds (Haines) Great Alaska Craftebeer and Homebrew Festival Judging 10:00 am Free
05/23/08 Midnight Sun Brewing Company Old Whisker’s Wheat official release at the brewery 6:00 PM Free
05/23/08 Haines Senior Center (Haines) Brewmaster’s Dinner (Haines Brewer’s Festival) 7:00 pm $??
05/24/08 SE Alaska Fairgrounds Great Alaska Craft Beer and Homebrew Festival) 1:00 – 5:00 pm $??
05/24/08 Great Northern Brewers Annual GNBC House Crawl Noon $30.00
05/25/08 Pelican (SE Alaska) Pelican Boardwalk Boogie ?? Pay As You Go
05/30/08 Midnight Sun Brewing Company Good MoJo Belgian Style Brown Ale release 6:00 PM Free
06/06/08 Midnight Sun Brewing Company Planet Series Beer Mercury Release at the Brewery Noon – 7 pm Free
06/13/08 Great Northern Brewers Brew Club Camp Out at Trail River Noon Camping Fees Apply
07/12/08 Silver Gulch Brewing Company E.T. Barnette Homebrew Judging 10:00 am Free
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