People often laugh when I tell them I write about beer professionally.First, they want to know, almost jokingly what “professionally” means.I tell them I consider myself a professional because I apply advanced learning to get paid for what I do.The learning is advanced because I study the subject academically for one and because I am a certified Beer Judge Certification Program judge, which requires a defined curriculum and course of study and a certification test, along with maintaining the requisite annual judging points to remain certified.I get paid for writing my Anchorage Press and Celebrator Beer News columns.That usually quiets them down a bit, but I usually get a smirk and a wisecrack comment like “Well, it’s got to be tough duty.”
I don’t know why certified judges and beer writers don’t get more credibility for what they do, but the chiding is certainly understandable.Now, I suppose, there is a whole new cadre of writers that will take more ribbing than I do.
Pot shops are cropping up all over the country in states that have medical marijuana laws, most notably,
California and Colorado.Pot shops sell dope and pot ingestion paraphernalia, among other things and yes, in certain cases, they are legal.So, it didn’t take long for literate critics to spring up wanting to review them.Case in point:Westword, a notable alternative newspaper in Denver has posted an ad for a dope writer.The objective of this writer is ostensibly to evaluate the shops and the pot, much like I evaluate bars, breweries and beer.The one stipulation is that the incumbent must have a legal, medical necessity to use pot.So far, this has narrowed down the list of applicants for the Westword columnist job to around 120.I’m not interested, and wouldn’t be, even if such shops started cropping up in Alaska, which isn’t likely any time in the near future.But, if you have such aspirations and the professional wherewithal to do so, keep your nose sniffing; who knows…a position may crop up sometime in the future in one of our local papers.The first Kassik’s Kenai Brew Stop beer feature at the Millennium Hotel in Spenard was a raging success, demonstrating that good beer has its place here in town, even when a place isn’t jammed with tourists.Write it down somewhere or just remember that each third Thursday of the month, you can head down and sample the newest and coolest in Kassik’s brews at the Millennium in a pay-as-you-go set up.Sit in the bar and enjoy the beers at your own pace and talk with someone from the brewery about what’s new and what’s going on without having to drive all the way to the Kenai Peninsula to be one of the first to experience it.For example, rumor has it that Double Wood, a double IPA (8.4 percent, 95 IBU) is planned for the November Millennium gig on November 19th.A smoked Russian imperial stout, maple porter and imperial cherry stout are also in the works, not all of which will be released next month, but within the coming months.Frank and Debra Kassik’s son Jason and Jason’s wife have arrived in Anchorage to assist in brewing operations in this increasingly busy brewery.Look for the brewery’s Imperial Spiced Honey Wheat, a delicious, light, easy drinking, although formidable 8.9 percent beer is available around town as is the seasonal Dunkleweizen, a Bavarian style dark wheat beer that’s only available in the fall.This well-done super-sipper is true to style with plenty of nice clove and banana elements from the Belgian yeast, dark malt chocolate influence and a malt-forward essence that makes for a cool night delight.Join the Ring of Fire Meadery at the Homestead Restaurant in Homer for a “Dinner at the Vineyard event on Saturday, November 7, starting at .Chef Brett Custer of the Homestead has formulated a menu that pairs five Ring of Fire Meadery meads with five superb dishes for the evening.Things will start out with the restaurant’sorange blossom oysters paired with ROFM’s Orange Blossom Mead.The oysters are fresh KachemakBay oysters baked with an orange salsa and topped with a citrus mousse.This will be followed by a paring of chicken scallion cakes and the meadery’s Rhubarb Mead.The cakes are rice cakes topped with roast chicken and finished with scallion oil and black currant syrup.Next comes a seafood salad which is comprised of calamari and shrimp on a bed of cucumber tomato salad, tossed with a hot and sour vinaigrette and paired with the meadery’s Kulani Mead.Then comes the scallops.Brett has prepared his Harvest Scallops which are pan-seared scallops with caramelized apples and leeks. Creamy coconut polenta is part of the dish, all of which is drizzled with apple mead syrup.This is paired with he meadery’s Apple Mead.Finally, for desert, the meadery’s Raspberry Melomel is paired with the restaurant’s chocolate crème brulee, a decadently creamy chocolate brulee complete with the caramelized sugar top.The gig is $75 per person, which includes tax and gratuity.Naturally, reservations are a must, so contact the Homestead at (907) 235-8723 to lock down your seats.Firetap Alehouse and the Sleeping Lady Brewing Company have teamed up for a beer tasting/dinner slated for this Sunday, October 25th, 2009.This will be the first dinner/tasting for the restaurant, and one of many for Sleeping Lady.Five Sleeping Lady beers will be paired with the Firetap’s excellent food, much of it not standard menu fare and prepared exclusively for this tasting.The “greeting beer” will be the brewery’s Saison a farmhouse style ale, paired with the restaurant’s fresh spring rolls wrapped with a Sambel chili aioli.From there, the brewery’s famous Urban Wilderness Pale Ale will match up with a spring mixed green salad tossed in a lychee coconut chili vinaigrette, then topped with lightly seared Ahi (rare) in a green curry lime spice.The third pairing will mix Thai chicken lettuce wraps that are described as “Crispy thai chicken wraps served with butter lettuce cups and a coconut basil curry dipping sauce” with Sleeping Lady’s Fish On! IPA.The entrée for the evening will be Kobe beef with a Portage Porter demi glaze.The seared Kobe beef will be thinly sliced and topped with Portage Porter and soy demi glaze and a wild mushroom compote.This will be served with a lime kafier, cilantro and coconut spice jasmine rice.Finally, dessert will combine the brewery’s multiple-award winning 2007 Old Gander Barley Wine (the last of it, I’m told) with a white chocolate mascarpone Rambutan mousse topped with a dark chocolate and raspberry barley wine reduction.I’m at a comparative disadvantage when it comes to food and beer pairings and tastings.Although I have the beer part of the equation nailed, I guess I don’t partake in enough fine dining to be able to pronounce, let alone describe much of the menu items.It all sounds good though, especially in combination with some very solid local beer that I’m quite fond of.The seats are going pretty quick, so I’d get on getting a reservation quick if you want to attend what promises to be a great evening of food and beer at one of Anchorage’s newest restaurants.Call the Firetap at (907) 561-2337 after for reservations.Alaskan Brewing Company’s XXtra Tuf IPA has just been released in Juneau and will thread its way to Anchorage in the coming weeks.Fans of Alaskan’s Rough Draft Series of Beers will recognize the name XXtra Tuf, but this is a different breed than last year’s example.The primary difference is that the brewery waited out the hop harvest and made a fresh hop version this year meaning that the hops were fresh from the bine and haven’t been through the drying effect of the oast house.This expensive process ensures the freshest, most flavorful hops, and the cost comes from the increased weight since traditionally dried hops weigh about 90 percent less.Oh, and if you’re from outside of Alaska, this means incredible shipping costs, especially to Juneau, which is not connected by the scant road system in Alaska, and everything that goes in our out of the Capitol city travels by aircraft or watercraft.All I know is it’s bound to be good, so watch for it.Oh, and just for the record, 2009Alaskan Smoked Porter has been released and is showing up around town.I know for certain the Brown Jug Liquor Store on 88th and Old Seward has it in at this point.Every year’s vintage is a collector’s item, so bolster your stash early before it disappears.Outside BeersIf you send me recounts of your travels and grant me some editorial license, I’d love to feature your foamy experiences here in the blog under the “Outside Beers” section each week.This week, I got a submission from a loyal beerespondent who recently returned from a trip back to the east coast with beer on the brain and apparently a whole bunch of wherewithal to enjoy it.Thanks Jim!Beer Back East“I got back Saturday from a six day trip to the WashingtonDC area and I have to tell you that the craft brew scene back there is in pretty good shape. I spent half my time in Alexandria where the three Irish pubs serve a typical line of pub beer (I haven’t had much interest in Guinness since my month over there a few years ago) but a couple of them have local breweries creating house beers that aren’t bad.I spent a couple of nights in Roanoke and found a few places that serve good, local stuff. I got over to Blacksburg and found a place with a small, but great lineup of craft brews. The coolest thing was seeing Sierra Nevada products in almost every place that sells beer by the six pack so the innovator is really pounding the pavement and getting their stuff everywhere it seems. Trader Joe’s in Alexandria had a beer section that had me drooling like I used to drool over the candy counter at Sam’s Market when I was a kid. The best part is just knowing that there are people back there who appreciate good beer.I wish I could remember the names of all the stuff I tried but my buddy did all the driving so I got to do most of the drinking and you know what happens…….. I’ll take notes next time, but I remember enjoying several of the Flying Dog products on tap as well as a Saranac Pilsner that was excellent. I was only there for the beer.”Blogster’s Note:This particular beerespondent has the luck of being able to travel a lot and always provides me with great recounts of his beer-centered trips.I think his last sentence sums it all up rather nicely.Heck, even when I go to something as exciting as a family reunion or other work-related, important event, the same statute applies.In reality, I’m only there for the beer!”21st Amendment Brewery’s Back in Black IPA is bound to have a short life here due to limited distribution and Anchorage’s small allotment of this highly specialized beer.We’re seeing more dark IPAs showing up which are a treat for both hopheads and maltsters alike.The darker malts round out the aggressiveness of the Magnum, Centennial and Simcoe hops in this easy drinking, dark black 68 IBU, 6.6 percent beer.Two row pale, imported Munich, Carafa and Caramunich malts make up the base in the beer that has a decided hop aroma and bitterness on top of a slightly roasty profile.Look for elements of caramel, chocolate, brown sugar and plenty o’ good old hop smacks that come across slightly citrusy with some pine elements and a good, solid earthiness in a medium mouthfeel, amply carbonated style.Fish Brewing Company’s Winterfish is another entrant in the quickly emerging winter beer styles to wash ashore here inAlaska.This seasonal favorite has been here before and rocks in at 7.5 percent alcohol and pours a deep orange rather than the typical dark color we so often associate with winter warmers.Honey, caramel and hops define the nose.The hops are citrus and some pine resin and the honey and some of the alcohol is slightly evident in the nose.The citric bitterness and pine lead off the flavor followed by medium malts including some caramel, light breadiness, and some honey.This is a very easy drinking winter warmer despite some potency and is a good pick if you like yours on the hoppy side.Great Divide’s Saisson, a farmhouse ale, is in town and boasts a yeasty-peppery aroma along with some lemon essence across the top in a beer that pours almost white gold in color and weighs in at 7.3 percent.Look for a biggish fruit essence in the flavor including a good citrus punch, but more refined elements such as pear, background yeast, some herbal notes in this beer that finishes on the bitter side and dry.It’s a very well done ,easy drinking beer despite its potency, and in 22 ounce bomber bottles, some respect is due.The brewery’s Hibernation Winter Ale just showed up as well and will mix well with the other winter beers showing up with increased regularity here in this big beer loving state.Bridgeport Brewing Company’sHop Harvest, the latest in the brewery’s Big Brew Series, is an imperial IPA that came to Alaska grog shop shelves this week.The head is rocky and clingy on this one and leaves nice lacing down the glass throughout the sample.The clear, copper/amber beer lends plenty of citrus notes off the nose along with pine and some earthy notes.Lots of hop essence initially defines the flavor in terms of pine, citrus and juiciness, all of which steps back about mid sip to reveal the malt underpinnings.The nicely carbonated, medium mouthfeel beer will please the hopheads in your circle of beer drinking peers.Lagunitas Brewing Company’s Hop Stoopid, another imperial IPA is also in and comes from one of my favorite breweries, even though I’ve never been there.I love the beers, love the beer names and love the brewery attitude.This 8 percent ABV beer pours golden amber with a tight-ish white head.Expect more big hop presence in the nose, most of which is citrus and grapefruit, but still, malt essence escapes from underneath this firm presence.The hops follow right along through in the flavor with some tropical mango essence and of course the signature big malt underpinning that defines most Lagunitas’ well-balanced brews.Again, this is another hophead delight.The views expressed on the Dr. Fermento blog site are not necessarily those of the drunks he associates with, but rather the exclusive byproduct of his self-inflicted liver degradation and delusional inebriate lifestyleDr. Fermento Beer Calendar11/07/09Ring of Fire Meadery/The Homestead RestaurantDinner at the Vineyard Event:$75 pp12/13/09Tap Root CaféCelestial Meads Tasting12/20/09Midnight Sun Brewing CompanyGood Mojo DayTime and Cost TBD
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People often laugh when I tell them I write about beer professionally. First, they want to know, almost jokingly what “professionally” means. I tell them I consider myself a professional because I apply advanced learning to get paid for what I do. The learning is advanced because I study the subject academically for one and because I am a certified Beer Judge Certification Program judge, which requires a defined curriculum and course of study and a certification test, along with maintaining the requisite annual judging points to remain certified. I get paid for writing my Anchorage Press and Celebrator Beer News columns. That usually quiets them down a bit, but I usually get a smirk and a wisecrack comment like “Well, it’s got to be tough duty.” 
demonstrating that good beer has its place here in town, even when a place isn’t jammed with tourists. Write it down somewhere or just remember that each third Thursday of the month, you can head down and sample the newest and coolest in Kassik’s brews at the Millennium in a pay-as-you-go set up. Sit in the bar and enjoy the beers at your own pace and talk with someone from the brewery about what’s new and what’s going on without having to drive all the way to the
Ring of Fire Meadery meads with five superb dishes for the evening. Things will start out with the restaurant’s orange blossom oysters paired with ROFM’s Orange Blossom Mead. The oysters are fresh
The gig is $75 per person, which includes tax and gratuity. Naturally, reservations are a must, so contact the 
restaurant’s fresh spring rolls wrapped with a Sambel chili aioli. From there, the brewery’s famous Urban Wilderness Pale Ale will match up with a spring mixed green salad tossed in a lychee coconut chili vinaigrette, then topped with lightly seared Ahi (rare) in a green curry lime spice. The third pairing will mix Thai chicken lettuce wraps that are described as “Crispy thai chicken wraps served with butter lettuce cups and a coconut basil curry dipping sauce” with Sleeping Lady’s Fish On! IPA. The entrée for the evening will be 
fresh hop version this year meaning that the hops were fresh from the bine and haven’t been through the drying effect of the oast house. This expensive process ensures the freshest, most flavorful hops, and the cost comes from the increased weight since traditionally dried hops weigh about 90 percent less. Oh, and if you’re from outside of Alaska, this means incredible shipping costs, especially to Juneau, which is not connected by the scant road system in Alaska, and everything that goes in our out of the Capitol city travels by aircraft or watercraft. All I know is it’s bound to be good, so watch for it.
Oh, and just for the record, 2009 Alaskan Smoked Porter has been released and is showing up around town. I know for certain the Brown Jug Liquor Store on 88th and Old Seward has it in at this point. Every year’s vintage is a collector’s item, so bolster your stash early before it disappears.
Outside Beers
If you send me recounts of your travels and grant me some editorial license, I’d love to feature your foamy experiences here in the blog under the “Outside Beers” section each week. This week, I got a submission from a loyal beerespondent who recently returned from a trip back to the east coast with beer on the brain and apparently a whole bunch of wherewithal to enjoy it. Thanks Jim!
Beer Back East
“I got back Saturday from a six day trip to the
both hopheads and maltsters alike. The darker malts round out the aggressiveness of the Magnum, Centennial and Simcoe hops in this easy drinking, dark black 68 IBU, 6.6 percent beer. Two row pale, imported 
Great Divide’s Saisson, a farmhouse ale, is in town and boasts a yeasty-peppery aroma along with some lemon essence across the top in a beer that pours almost white gold in color and weighs in at 7.3 percent. Look for a biggish fruit essence in the flavor including a good citrus punch, but more refined elements such as pear, background yeast, some herbal notes in this beer that finishes on the bitter side and dry. It’s a very well done ,easy drinking beer despite its potency, and in 22 ounce bomber bottles, some respect is due. The brewery’s Hibernation Winter Ale just showed up as well and will mix well with the other winter beers showing up with increased regularity here in this big beer loving state.
Bridgeport Brewing Company’s Hop Harvest, the latest in the brewery’s Big Brew Series, is an imperial IPA that 
came to 
Lagunitas Brewing Company’s Hop Stoopid, another imperial IPA is also in and comes from one of my favorite breweries, even though I’ve never been there. I love the beers, love the beer names and love the brewery attitude. This 8 percent ABV beer pours golden amber with a tight-ish white head. Expect more big hop presence in the nose, most of which is citrus and grapefruit, but still, malt essence escapes from underneath this firm presence. The hops follow right along through in the flavor with some tropical mango essence and of course the signature big malt underpinning that defines most Lagunitas’ well-balanced brews. Again, this is another hophead delight.
The views expressed on the Dr. Fermento blog site are not necessarily those of the drunks he associates with, but rather the exclusive byproduct of his self-inflicted liver degradation and delusional inebriate lifestyle
Dr. Fermento Beer Calendar
Dinner at the Vineyard Event: $75 pp
Good Mojo DayTime and Cost TBD
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