Stone is on my side!!

okay, probably only temporarily.

For those of you unfamiliar with Stone Brewing, they are based in San Diego, california.

Their philosophy is based on 'big' flavor. Given their geography this often translates into "insanely hoppy". They are one of the SO's alltime favorite breweries.

However, this isn't to say they don't make good beer or even that they don't make chick-friendly beer. What I am saying is if you don't like really really bitter beer the Ruination IPA is not your friend.

About the only thing that Stone puts out regularly that I can drink with enjoyment is their Russain Imperial Stout, which thick, dark and slightly bitter with coffee notes.

However this month their seasonals have gone dark. The first of two September releases is a Belgian Dark. Heavy on the malt side with a big bitter chocolate flavor and citrus fruitiness in the finish, I plan to buy a lot of more of this one.

On September 21st a colloboration with Maui Brewing will be released that is currently billed as a Cholcolate Macadamia Nut Coconut Porter...and I plan on hovering around the beer store on release day for that. Experience with Stone makes me think that we'll be looking at a bitter rather than sweet chocolate flavor with this which may save it from being too busy.

Fruit Beers

Alright, Oregon is going through a record breaking heat-wave so in the nature of finding boiling weather friendly beers I have decided to review an number of the fruit beers currently available in bottle.

21st Admendment, San Francisco, CA
Hell or High Watermelon Wheat

Loving this one. It's a super light wheat with a strong but not overpowering watermelon finish. Just remember it is a wheat and pour it out or shake it (trust me, pouring is safer) to agitate the yeast into the beer where it belongs.

Pyramid, Portland, OR
Audacious Apricot

Stupid new name and packaging aside this is the same Pyramid Apricot Ale many of us already know and love. Darker than a wheat with a hint a maltiness, but not heavy and a strong but not overtly sweet apricot flavor and scent.

Kona Brewing, Kona, HI
Wailua Wheat

A superlight filtered wheat with just a kiss of passionfruit flavor. I could drink this one all day if not for the effort of prying it from my boyfriend's hands...
Write a review and rate this beer : Wild Blue (Blueberry Lager) Review This Beer | Ratings [?]


Anheuser-Busch, Inc. Missouri,
Wild Blue

This is one of the big boys trying to play the micro-market and an Epic Fail. Go ahead and buy some blueberry Boones, you'll get pretty much the same effect cheaper.


Lindemans, Belgium
Framboise, Peche, Kriek, Cassis

All of these are well-balenced with nice strong fruit tones and a bit mineral flavor. I find the Framboise and Cassis a bit too sweet for warm weather but the Kriet and Peche are lighter and suitable for the evening.

Legends, Scotland
Ebulum
I like this one. We've reviewed it before so for now I will just say it is a bit intense for summer drinking.

Legends, Scotland
Grozet
The Grozet, on the other hand, it super-light with barely a touch of tartness from the fruit.

St. Peter's, Essex, England
Organic Strawberry Ale
I really wanted to like this. But the strawberry flavor is a tad overwhelming and there is an odd and unpleasant aftertaste.

Rogue 2009

Ran down to Newport yesterday and for first time I have been disappointed by the Rogue establishments there. Now let me say, I have been a Rogue Nation member since 1998, before several of these locations even existed. So this was not my fist visit. In fact I used to make a trips down there JUST to visit them. I don't think I will be doing that anymore.

As some of you know I've never been a huge fan of their Portland location and have always hoped that they'd eventually manage to get the atmosphere of the Newport pubs. Instead the infection seems to be spreading backward.

We visited 3 locations the Brewers on the Bay, the Public House on the historic bayfront and House of Spirits. All of them were understaffed. On a Sunday, in a seaside tourist town. In June.

They apparently did realize this and used it as excuse to cut their menu down from 4 pages to one. That's a MUCH better idea than hiring adequate personnel. Serving staff at both the Public House and Brewers on the Bay were showing the strain of being overworked and rather inattentive in consequence. I don't blame, the problem was clearly higher up.

They had also been drilled at getting people to join the Rogue Nation club, but every single one of them failed to ask for the card (which provides discounts) when running the check.

The House of Spirits is doing a new whiskey, which is a quite good single malt, I'm also told there is a vodka on the way. I'll probably wait for it to hit my local liqour store.

All in all it appears Rogue is learning all the wrong lessons from McMenamins, the Northwest doesn't need another line of beer-themed amusement parks.

What is a Vertical?

As with many questions this one came up on a recent outing. I was with my sister this time and one of my favorite breweries, Salmon Creek, had arranged a vertical taster tray of their prize-winning Brother Larry's Belgian. So, of course, I ordered trays for both of us. Which is when my sis hit me with our question for today.

Short answer is that a Vertical is a sampling of beers from diffrent years. Does it have to be the same beer? Most of the time.

If you are looking for reasons to try different beers this way Stone Brewing has been releasing a series of beers intended to be drunk in this fashion for several years now and Anchor Brewing releases a unique Christmas beer every year.

I know, I know, I can hear it. Several years of beer? But you said fresh beer is best!

I did say that. And I meant it. Most of the time. Some really complex or really strong beers do, however, benefit from the process of aging (bottle conditioning in beer geek speak). But it has stored carefully to keep the beer from spoiling (and even then some beers just don't age well). Belgians, for example, have a lot of sugar and can develop awesome dessert-y flavors over time.

Ok, that our question of the day is pretty well done. I promise the very next post will be a rough guide on cellaring your beer.