While I’m not usually one to make excuses, this time I have a pretty good one!  You see, I’m in training.  Training to become a better beer server, a better beer consumer and hopefully all of this bettering will make me a better beer blogger.  In the wine industry, the term “sommelier” refers to an individual who has been trained, tested, and proven to be a knowledgeable (if not expert) steward of wine.  These individuals learn through programs in which they are certified as such.

A Wine Sommelier. Well no, he's not a real one.

Until recently, a wine sommelier’s counterpart in the beer industry has been relatively subjective.  That is until Ray Daniels (president of the Craft Beer Institute, beer & brewing expert, and all-around beer industry big-wig) organized and began operating the Cicerone program.  This comprehensive program is a structured way for those in the industry (or anyone with a passion for beer and the drive to become more knowledgeable on the subject) to study and learn just about everything from the history of beer to the brewing process to food pairing to serving and draft systems and everything in between.

Wikipedia now defines a Cicerone as “those with expertise in selecting, acquiring, and serving today’s wide range of beers”.  So, beer people now finally have a definitive, qualitative program that measures levels of expertise.  And I want in!

The program is split into three levels, Certified Beer Server, Certified Cicerone, and Master Cicerone.  One must take a exam at each level, and upon passing said test, they become a member of the Cicerone roster.  I currently hold the Certified Beer Server position, however, next month I’m going for round two – Certified Cicerone.  So, that’s my excuse, I’ve been studying – lots of studying.  Like, flash cards and syllabus studying – probably more than I did in college! 

This isn't quite what I look like - green isn't my color - but you get the point.

So, I must ask that you bear with me for just a bit longer as I strive to learn more about the glory of beer.  I promise, I’ll pass along the knowledge when it’s all through.  Wish me luck!  And, not to get infomercial-y on you, but check out Cicerone.org for more info on the program if you’re interested!

Among the reasons I’m given as to why one doesn’t drink beer, one that comes up pretty frequently is that it’s “too bitter.”  I admit, there was a time several years ago that I was inclined to turn down an IPA or a well-hopped pale because I hadn’t come to appreciate the flavor just yet.

one hoppy group of beers!

Now this mindset is definitely not limited to females.  In fact, this post is inspired by a conversation I had last week while on a trip to CT with a middle aged man who considered himself to be a “big beer-drinker.”  What I tried to explain to him is what I have learned over the years, at least in my experience.  It may take a little education to appreciate the hop, but once you do, it’s a whole new world of wondrous flavor to delve into.  Trust me, it’s worth it!

So I guess we should start from the beginning.  What are hops?  What does it mean when a beer is referred to as “hoppy”?

Good questions.

HOPS are the actual cone-shaped flowers of the plant known as Humulus Lupulus.  They are one of the four main ingredients in any beer (along with barley, water, and yeast).  Various types of hops are added to beer at different times during the brewing process to contribute bitterness, aroma, and flavor.  

fresh hops are good!

Hops are usually added to a beer in a pelletized form that looks like this - 

looks a little like rabbit food, but smells wonderful!

When hops are pressed into these funny little pill-sized shapes, the resins that are natural to the flower act as a seal and keep the hops fresher longer.  And believe me, hop flavor is all about freshness!  The essential oils in the hops are highly volatile and the big flavors and especially aromas can dissipate and deteriorate faster than we’d like them to.  That’s precisely why these beers are not usually good candidates for cellaring, and also why some serious beer drinkers will search through boxes and bottles at the package store to find the youngest and freshest of their favorites.  

Hoppy, fresh and full of life!

Brewer’s use hops as a way to balance the sweetness of malt, and they also act as a natural preservative in the beer.  Many people, particularly initially, pick the hop flavor out as the bitter part of beer.  This is true, however, a good hop profile should be so much more!

The next time you try an IPA (India Pale Ale, a particularly hoppy style of beer), take a few moments to really appreciate the nose of the beer.  Aroma hops would be the first to stand out and you may notice big, bright, citrusy smells.  Or perhaps you get more of a piney, woody aroma.  Maybe you even get a whiff of weed (hops are of the genus Cannabacinae, and are  a cousin of – you guessed it – Cannibis).  

Aromas and flavors of hops can run the gambit and they vary greatly depending on the type of hop and the process through which it’s added.  Dry-hopping, for example means that hops have been added to the beer after fermentation.  This contributes flavor and aroma.  Bitterness is usually the product of hops being boiled.  There are a gaggle of different hop strains (some with very funny names I might add, such as Strisselspalt, Fuggles, and Magnum) that work in different ways to create great beer. 

The three different types of hops (flavor, bittering, and aroma) are not always utilized together, however each plays a specific part in making your beer what it is.  

IBU’s or International Bitterness Units measure the bitterness in the brews with a scale from 1 – well, there doesn’t seem to be a cap to the scale these days.  IPA’s are generally around 40 or higher (where in comparison a blonde ale might be around 15-25), however I’ve seen beers pushing 100 and up!

In recent years, the attitude of a specific community of beer drinkers has become “the hoppier, the better.”  Yes, I’m talking to you Hopheads.  Your insatiable desire and incessant calls for MORE HOPS have led to the production of some very amazing, as well as some not-so-amazing beers.  

Apparently every subculture in the universe has had their own trucker hats at one time or another.

The west coast, particularly San Diego County, became the stage for a lively battle of the breweries for who could create the hoppiest, rip-your-taste-buds-off-your-tongue concoction worthy of a spot in every Hophead’s fridge.  Enter Stone Brewing Co., Ballast Point, Green Flash, Alesmith, and Port Brewing just to name a few of the beer companies that began brewing up the most bitter beers they could churn out.  These “West Coast IPAs” got plenty of attention, but they certainly weren’t the only game in town.

Breweries all over the country, from Delaware’s Dogfish Head to Bell’s Brewery in Michigan and almost every one in between now create some form of highly hopped beer.  For a beer producer, it’s become almost imperative to do so in order to please these hop-headed patrons.

Coast to coast, beer makers answered the call.

Then came “imperial” or “double” IPAs that are generally higher in alcohol and use far more hops than a standard IPA.  These beers are big, bold, full bodied, flavorful beers that are a serious punch in the mouth.  Dogfish Head 120 Minute IPA, a beer that is continually hopped for 2 hours, weighs in at approx. 20% ABV, 120 IBU’s and the bottle promises that it is the “holy grail for hopheads.”  Talk about a heavy-weight!

One of the most sought after examples that I can think of (mind you I’m currently on the west coast) is Russian River’s Pliny the Younger.  It’s rarely brewed, and it’s a knock-down drag-out struggle to find, but the one time I was able to wrangle a glass of it I was blown away by the grapefruity, floral goodness that I got.  Now, doesn’t that sound delicious?  

The elusive Younger...

So before you banish hoppy beers from your brew book based on a disdain for bitterness, give it another go.  In fact just keep going with it.  Explore the different flavors the hops contribute to the beers you drink.  

You may find you’ve become a Hophead before you can say “Humulus Lupulus”.

We’ve all known someone who shares traits similar to Brett. You know the type; mysterious, captivating, funky, kinda smelly, yet strangely attractive. And dangerous, very dangerous. I guess it’s just human nature to desire the experience that comes with Brett.

But then again, is Brett dangerous? Or just misunderstood?

The Dangerous Type

No, we’re not talking about Brett Michaels at the height of the Hair Band craze (although it appears he’s just as dangerous today in the form of a VH1 reality star). We are talking about none other than Brettanomyces. The name alone strikes fear into the hearts of some brewers and vintners. So what is this fearsome creature?

INfamous is when you're more than famous. Brett is not just famous, it's INfamous.

Brettanomyces is a wild yeast strain. It’s used primarily in Belgian and Belgian-style beers, and has been steadily gaining popularity in American craft beer. Brett produces characteristics that are often described as “horsey”, “horse-blanket”, “goaty”, “barnyard-ish”, “cheesey”, “wet doggy”, and even “sweat socks.”

Barnyard? Goats? Not usually synonymous with delicious.

If that doesn’t sound like your idea of delicious, you may be wondering why in the name of all things that are good in beer would brewers actually utilize such a thing.

In fact, many of them don’t. Like some bacteria, Brett’s presence in a beer or wine could be interpreted as a flaw. It can even infect some of the equipment that is used to create the beer or wine and it is incredibly difficult to eradicate, which is why so many beer and wine makers stay as far away as possible.  

No matter how much scrubbing one does, Brett isn't likely to go anywhere...

When used carefully and properly though, much like the bacteria we discussed last time, Brett can add depth and complexity to a finished brew, complete with totally unique flavors that range from rich and earthy to spicy, mildly fruity and leathery. Also, because the flavors take time to develop, Brett beers are perfect candidates for aging.

At such a concept I’ve heard some of my wine drinking friends scoff. “Cellar a beer?” they say. “Rubbish! What ever for?”

Stop the Beer/Wine Snobbery!

I then tell them to turn their noses back down, take a good look through their monocle and behold the beauty of craft beer. This is the kind of snobbery that perpetuates the barrier between wine and beer drinkers (and it goes both ways – I’m talking to the beer snobs out there too!). Tear down the wall, I say! There’s room for both beverages to be appreciated, dammit! But I digress . . .

If you ever encounter such a question you can answer that certain beers, like those brewed with a Brett strain, will age gracefully just like, dare I say it – a fine wine. The Brett character in these beers will change and develop over a year or two when stored properly (in a dark spot where the temperature doesn’t stray too far from a 55-65 degree margin).

Some breweries recommend a cellaring time. If you have the option (and more than one bottle), try the beer when you get it and then again after some aging and note the difference in the flavors and aromas. But we can talk more about aging practices another time.

My "cellar" is actually a closet. Not quite this fancy...

You can find Brett beers much more readily today than in the past. As we discussed with sour beers, the “funky” flavors delivered by Brett, Pedio, and Lacto have become something of a phenomenon. Something important to remember, though, is that NOT ALL BRETT BEERS ARE SOUR.

So if you’re taste buds are turned off by tartness, it doesn’t mean you have to write Brett off as well. It works well within the confines of a sour concoction, but while Brett can sometimes bring a tad bit of a tang, it’s not primarily the flavor you’ll get from it. Many Belgian-style saisons, quadruples and others are made with Brett, without any sourness to speak of.

Now, after reading this, you may not be entirely sold on the idea of Brett, but I’m willing to bet that you’re intrigued. You’ll find yourself thinking about Brett and wondering what it would be like. . .

I highly recommend that you give in to the temptation and dance with the devil. Walk on the wild side. Embrace the danger. I think you’re going to love it.

Often when I’m serving and trying to determine what someone will enjoy from our list of offerings, I ask if they like sours – it’s a polarizing question and quickly will rule out or rule in a few of our brews.

If they’re new to craft beer or just along with a friend, they might ask “What do you mean ‘sour’?” It’s as if they can’t possibly believe that something would be intentionally sour, and that I must be referring to something else.  However, if they’re bona-fide beer geeks chances are they’ll know exactly what I’m talking about and either give me a “ugh, no way” or a “HECK YEAH!”

To be honest, recently the responses have overwhelmingly been the latter. It seems that the Age of the Sour Ale is upon us.

Sour beers are usually described as tart, tangy, acidic, funky, sometimes cidery or vinegary, citrusy, lip puckering, mouth watering, wonderfully satisfying and downright delicious (ok, I may have gotten a little carried away on those last few).

Sour ales gain their tasty tanginess from the same thing that can cause sourness in other foods/beverages – bacteria. That’s right, there are bugs in the beer! And let me tell you I love each and every one of the little guys for doing what they do.

They're happy bugs, they work in beer!

Some of the common bacterial strains used in sour ales include Lactobacillus, Pediococcus, and in many cases a yeast strain known as Brettanomyces is also employed (more about that later). Lactobacillus & Pediococcus (commonly known in the biz as simply “Lacto” and “Pedio”) impart acidic and sour flavors and aromas that, when present in many styles, are considered flaws in the beer. They can also contribute to the creation of diacetyl, another “off flavor” in the beer. We’ll discuss off-flavors in the coming weeks, but for our purposes today just know that this is an undesirable characteristic that tastes and smells strikingly like movie theater popcorn butter. How’s that for a refreshing beer flavor? Gross…

How 'bout a cold one?

However, when used properly and in the hands of careful brewers, these bacterial strains are purely magical. They are the main souring agents in many of these beers and provide that zing that seems to have become the next big beer thing.

Sours have garnered quite a following as of late, with whole festivals and even some breweries focused entirely around these sour suds. They didn’t just pop up out of thin air, however. These beers are mainly in the Belgian style and, in addition to waffles and chocolate, Belgium has been churning out seriously sour beers for quite some time now.

Chocolate, waffles, and beer - maybe I should just move to Belgium...

While the American craft beer movement has recently adopted the term “Wild Ale” as sort of a catch-all for sour ales, one of the styles that first brought the funk was the Lambic.

LAMBIC is a style that is produced only in Belgium in the region near Brussels. They are usually brewed with a portion of wheat (30-40% or so) and then undergo a process called “spontaneous fermentation” during which the wort is exposed to whatever yeasts and bacteria are in the air. (By the way, while we’re on the subject, WORT is the sugary liquid produced from mashing water and malt before it undergoes fermentation, hopping etc. to become beer.) Yes, they just they just let a bunch of stuff floating around in the air fall into this liquid and trust me, the end totally justifies the means.

Following this process, lambics are often left in barrels to age for years, some are blended with younger or older versions of the beer. Many times when I breach the subject of lambics for the first time with someone, if they have any experience with the style at all they tend to think immediately of a fruit lambic.

For years, one of the most commercially available lambics was the fruit blend, and some of the most popular are the Lindeman’s fruit series which includes a Framboise (Raspberry), a Kriek (Cherry), a Peche (Peach), a Pomme (Apple) and a Cassis (Blackberry). These beers, like many fruit lambics, are not really a representation of a sour ale, in my humble opinion. They’re incredibly sugary and the sweetness resulting from the addition of raspberries, or peaches, or cherries, or whatever the case may be, is just a little too much for me. PLEASE do not write this great style off based on these examples.

A Kriek (cherry) lambic

Authentic Belgian Lambics can sometimes run a little pricey, given what goes into their production and shipping etc. If you can swing it, they’re worth the extra few bucks I promise. In addition though, many American craft breweries in recent years have been releasing some outstanding examples of lambics, and pushing the boundaries (as they do with most other styles) of what a sour ale can be.

Fermentation for these beers isn’t so spontaneous here in the U.S. (the yeasts and bacteria identified in the Belgian sours like Lacto, Pedio, and Brett are usually pitched in a controlled environment), but trust me the product is frequently just as fascinating to the mind and mouth.

Some of my favorite sour ales come from Russian River Brewing Co. in Santa Rosa, CA, including Consecration which is a dark strong sour aged in Cab barrels with currants added. Wow, this beer is D-E-L-I-C-I-O-U-S.

A glassful of goodness.

Jolly Pumpkin, a brewery based in Michigan, focuses almost exclusively on the sour stuff, and hundreds of breweries are trying their hand at these sassy styles.  From The Lost Abbey and Russian River in CA to Avery Brewing and New Belgium in CO to Captain Lawrence and Ommegang in NY, these styles have taken the country’s craft beer scene by storm.

Some people have said “sour is the new hoppy.”  Bold statement, I say.  But if that is the truth, I look forward to tasting many more of these unique and yummy offerings.  I am and will continue to be a strong supporter of all ales sour!

Don't mind him, he doesn't actually even work here. . .

So, when I decided to start this blog I thought long and hard about what I wanted to include in it and what I wanted to accomplish.  You probably already know by now that my basic mission is to provide simple and (hopefully) interesting anecdotes that incorporate a few facts and a little insight into the Wonderful World of Beer (generally geared toward the female beer drinker).  Hell, maybe it could even help convert a few non-beer drinkers.  

Most importantly, education is paramount here, so I’m trying to supply the Cliff’s Notes of beer, if you will (except this is a blog and not a blinding yellow paperback).

 One of the things that I tossed around, and ultimately decided against doing however, is reviewing beer.  

You may ask why.  (Or you may not, but I guess I’ll tell you anyway)  Well, there are countless websites out there that are specifically dedicated to reviewing beer.  There are also a number of bloggers who specialize in doing just this.  Personally, I feel that many of these people are probably more qualified and better equipped to review beer, and that if the readers of this blog are looking for reviews I could happily recommend and link websites/blogs to explore.  

And so, instead of reviewing beer, my plan is to relay to you beers that I love, beers that I’ve tried , and beers that I’d like to try.  I’ll tell you what I like about them, I’ll attempt to explain a little about how they’re made, maybe throw in some history of some kind, and why you may (or may not) like that beer yourself.  I will attempt to illustrate flavor parallels, which is something I talked briefly about in the first post, and make recommendations for you.

“Ok,” you say; “what does this all have to do with me?”

I’m glad you asked that question.  My real hope for this blog is for it to become a more interactive forum on which we can share and learn from each other.  I know, it all sounds so “Kumbaya” and hippy, but I stand by it.  After all, it is Girls for the Advancement of Beer, not Girl.  

Not THIS kind of spreading the love. . .

I’ve mentioned before how integral sharing is to the business of beer.  And why not!?  It’s kind of like when you find a band that you love and you just want to make everyone you know listen to them too.  Likewise, every beer geek I know is just bursting with answers to the question “What’s your favorite beer?”  And if they have a bottle of it stashed away (provided they can decide on a single such beverage), they’re likely to bring it along the next time you see each other.  Enjoying beer is not exactly a solitary hobby (at least it’s not usually recommended to be) and experiencing a new and delicious bottle o’ suds is something best done with friends.

Which brings me to the point (I know, finally).  Here’s what I’m asking from you – my friends.  Tell us about your beer experiences.  We want YOU to reply to this post, or if you’re more comfortable you can email me directly at GABaboutbeer@gmail.com.  I’ll compile and post any email responses next week.  If you’d prefer to remain anonymous certainly feel free to make up a name or even a call sign if you’d like.  Hell, call yourself Maverick for all I care, just talk to me about beer!

Maverick says "Join the team!"

It doesn’t have to be anything long or complicated.  A line or two will do (i.e. “I love X beer or bar.  It’s great because Y”.  Or, “I tried and didn’t particularly like X beer.”)  Or certainly elaborate a bit more if the mood strikes you.

Tell us about beers you’ve tried or you’d like to try.  Let us know if there are great places to go in your area to find craft beer.  If you have questions, ask them and I’ll do my best to accurately answer them.  If you have answers, by all means spread the knowledge! 

Ok, enough sermonizing.  Time to put this little baby bird in your hands and hope it flies.  I’m looking forward to reading about your beer adventures!

P.S. – This isn’t limited to girls only.  You guys – and I know you’re reading – are strongly encouraged to participate as well. Give us your perspective.  GAB can certainly include “Guys for the Advancement of Beer” as well!

As some of you may know, I’m not a native Californian.  I transplanted here only 8 short months ago from the east coast; Connecticut, specifically.  Since then I’ve been making myself at home here in Orange County, enjoying the sun, sand, and surf (well, maybe not the surf, it scares me) and of course taking in the beer scene.  So far, I love my new west coast lifestyle.  I’ve got a job that I love, some great friends, and you can’t beat the weather.  Every time I get homesick I think about digging my car out of 3 feet of snow and I’m cured.

There are things that I miss, however.  Probably the two things at the top of my list (other than friends and family of course – those are the real top 2) are Dunkin Donuts and Pizza.  Odd choices to some of you I’m sure, but those two things were a part of my life since I was a kid, and living without them has taken some getting used to!

If you’re going to try to tell me that there is pizza on the west coast, just stop right there.  I’m not talking about just any pizza, I’m talking about paper thin, crispy, charred around the edges, no rhyme or reason to the shape or slice pattern, northeast pizza.  I mean come on – look at it!

From the famous Pepe's in New Haven, CT

Since moving here, I’ve tried pizza from probably a dozen different places, including some that came highly recommended to me.  Now I’m not saying they were bad, but none were what I was looking for.  Californians certainly know how to keep things interesting!  Non-traditional ingredients and plethora of topping and sauce choices abound!  It’s great to have so many options, but I’m still searching for a New York style pie.  

What does this have to do with beer, you ask?  Well, I think the answer is obvious.  Beer and pizza are a natural fit!  Like Peanut Butter & Jelly, like Heidi & Spencer, (I kid) it’s meant to be.  

So, having all this great beer in Southern California and no pizza to go with it is tough to swallow.  Which (finally) brings me to my Adventure in Beerland.  I left the OC yesterday and headed south.  I thought maybe I’d stop at Stone Brewing Co. or one of the other countless breweries in San Diego county.  Instead, I followed the wind and wound up in Mission Beach.   

Mission Beach is a cute little beach community with phenomenal ocean views and a whole old time carnival boardwalk thing going on.

Mission Beach. A drawing, not the real thing just so we're clear.

 There’s a roller coaster and cotton candy stands and carnival games like those weird cat looking things that you can knock over with baseballs.  

Is a cat? is it a clown? I can never tell.

We decided we would try to hit some scenic beachfront areas on our way south and since we were getting hungry (as usual) we decided to try to find a place called Luigi’s.  

Do you ever watch The Food Network?  Well I’m a HUGE FN geek, and one night while watching Guy Fieri eat his way through America on Diners, Drive-Ins, and Dives, he caught my attention by profiling Luigi’s in San Diego.  It’s apparently run by a native Italian, and they say that it’s authentic New York style pizza right in SoCal.  I was still skeptical, so I thought we should give it a shot.  

A combination of factors, however, including mounting hunger and my malfunctioning GPS (a fickle little machine that I’ve named Celia) led us to give up on our search.  As fate would have it, though, while sitting at a stop light resigning ourselves to the fact that we may go pizza-less, I turn to my right and what do I see?  Luigi’s Pizza!!!

Now, we’re a good half hour from the one we original set out to find, but the sign at this particular Luigi’s reads:

“Luigi’s at the Beach

30″ Pizza by the Slice

28 Beers on Tap

16 of them locally brewed”

SOLD!  We pull up a seat at the bar and order a MAMMOTH slice of pizza.  They specialize in a pie that’s 30″ in diameter.  The thing is a behemoth, so we opt to split one slice.  Let me tell you, it was more than enough for two people!

30 inches!!!

They have a contest where if you and another person can eat the giant pizza in under an hour, you get. . .well, I don’t know what, I didn’t ask.  You definitely get a t-shirt and your picture in a slide show on the TV at the bar.  You probably get heartburn, indigestion, and acid reflux all for free as well!

We ordered a few beers from their extensive craft selection.  Almost all of their taps were San Diego County breweries including (but not limited to) Stone, Green Flash, Coronado Brewing, Ballast Point, Karl Strauss, Alesmith, Oceanside Aleworks, Port Brewing and more.  Now this is my kind of pizza joint!

We ordered a Ballast Point Sextant Oatmeal Stout and a Green Flash West Coast IPA to go with our pizza.  The beers were great, and the pizza?  Well, let’s just say it was one of the better slices I’ve had since living here on the left coast.  

All in all, it was a pretty successful spontaneous adventure.  I’d definitely recommend checking out Luigi’s at the Beach if you’re ever in Mission Beach, San Diego.  If you’ve got a group of people (or maybe just two) go for the giant pie and enjoy the superior craft beer selection.  Then head on over to the boardwalk and see how many of those cats (clowns?) you can nail . . .

This is Roma, the official mascot of GAB, and she always hogs the remote.

So, we have quite a few terms to cover for today’s Glossary of GAB entry!  

Let’s start with a simple and delicious topic.  Barrel aging.  We briefly touched on this when I mentioned that Cuvee de Tomme and Angel’s Share  (Lost Abbey’s releases this past weekend) were barrel aged.  Here’s a quick definition:

An array of barrels at Lost Abbey

BARREL AGED:  Refers to a beer that has spent some amount of time in wooden barrels (usually oak) that in most cases have previously housed spirits or wine.  The barrel imparts some of the flavor of the liquid it contained prior to the beer and often some of the wood flavors as well.  

This process is producing some of the most sought after beer in the craft industry.  It’s an expensive and time-consuming process, (some beers can sit in barrels for years before release) and because the barrels can take up so much prime real estate in a brewery, it’s usually done in very limited batches.  This combination of factors translates to a rare and sometimes pricey finished product.  A 750mL bottle of barrel-aged beer will often fetch around $25-30 (or more).  That said, if you can swing it, many of these beers are worth every damn penny when done right.

Some of the barrel aged beers I’ve had the pleasure of trying recently are Great Divide Oak Aged Yeti Imperial Stout, The Bruery’s Cuvee Jeune aged in Chardonnay barrels, Russian River Consecration aged in Cabernet barrels, and Lost Abbey Bourbon Barrel Aged Angel’s Share.   I’d definitely recommend any of those beers to you if they’re available in your area. 

A great way to taste a barrel-aged beer, if you have the opportunity, is to do a side-by-side comparison with the base beer before it’s aged.  Doing this can really help you define the differences between them and pick out some of the complexities it’s picked up from the barrel.  Since these beers usually have limited distribution, look up your closest craft brewery and see if they’re doing anything like this.  Sometimes your best chance at getting to taste these beers is right at the source.

Other than that, if you can put together the scratch, and you happen to see a barrel-aged beer somewhere, do yourself a favor and try it.  You know you’re a beer baller when you’ve got yourself some barrel aged beers in your cellar.  That and an Escalade with 22′s and you’re all set! 

Another term came up last weekend when we talked about The Bruery’s “First Firkin Friday” and that they were serving “cask conditioned” Trade Winds Tripel.  To explain this thoroughly we’ll have to learn a few different terms - 

CONDITIONING:  This refers to the period of time after primary fermentation during which a beer matures.  Yeast settles, flavors are developed, additional sugars are fermented, and carbon dioxide is released, carbonating the beer.   In most craft breweries (especially in America) this is done in kegs or bottles.

CASK CONDITIONED:  Refers to a beer that has undergone a secondary fermentation in a cask, gaining carbonation naturally, instead of being force carbonated with CO2.  This beer is usually served at cellar temperature (usually around 55 Degrees), not stored in a cooler like a keg (usually at 38 Degrees).

Modern casks look similar to a keg but with a more rounded shape.  The terms PIN, FIRKIN, and KILDERKIN refer to the size of the cask, or the amount of gallons it holds.  Don’t look at me, I didn’t make ‘em up!

A Firkin

HAND PUMPS or ENGINES: are devices used to dispense the beer from a cask.  This is done manually, unlike most draft systems.

A "Handpump" or "Beer Engine"

If you hear someone say that cask beer is “warm & flat,” ignore them and let them go drink an ice cold Flavorless Ultra Light or the whatever-they-call-it beer they are recommending instead.  

Cask conditioning is a great way to really taste a beer because it’s flavor isn’t masked or muddled by super cold temperatures and aggressive carbonation.  The complexities of the beer are showcased beautifully and you can appreciate each layer of flavor.  

Sometimes brewers will make an addition straight into the cask with the yeast and sugar, like more or different hops, or a fruit or flavoring.  Remember how I told you I had Stone Smoked Porter last week?  Vanilla beans were added directly to the cask in that case.  It’s a fun way to enhance the beer and bring out new and different flavors.  

So, I think the moral of the story today is that a beer can be so much more than just what comes out of the bottle!  You may think you’ve had a beer, but have you tried it on cask?  Is there a barrel-aged version of it?  These are some of the things beer geeks seek out to see what different conditions can do to their favorite beers.  

It’s sort of like what some Mardi Gras beads will do for my dog.  She’s cute either way, but a little bling keeps things interesting!

Here’s a great little video about my friends at The Gingerman in South Norwalk CT (where I used to work) and the fantastic beer dinners they hold monthly.  

This is the place where craft beer and I fell in love!! (Awww!)

I couldn't resist this.

So, to celebrate, I’ve compiled a little something I like to call “The Week in GAB.”  It’s just a recap of all the beery things that went on since we first met, just one wonderful week ago. . .

First, I shared a Maui CoCoNut Porter with GAB’s Twitter followers.

I love this beer.  It’s brewed by the Maui Brewing Co. from (you guessed it!) Maui, Hawaii.  I first had it just a few weeks ago at a Memorial Day picnic and I’m totally hooked.  It’s a great summertime beer and it’s perfect for picnics since it’s relatively low in ABV (that’s Alcohol By Volume) as compared to some of the IPAs and Double IPAs I tend to favor in the summertime.  At 5.7% it’s still a formidable, full-bodied beer, but sipping on it for a while won’t completely knock you out.  It’s got a huge chocolate nose and plenty in the flavor as well with just a little toasted coconut in the finish.  This one is only distributed in Hawaii and California (well, and apparently Japan but I’m not sure how many of you are planning an Asian vacation) but if you can get your hands on it one of these days, I highly recommend.

Later in the week, I headed to my local hang Beachwood BBQ in Seal Beach, CA.  Man I love Beachwood.  It’s the sort of high school sweetheart kind of love where it’s all new and you can’t keep your hands off each other; except it’s more that I can’t keep my hands off their pulled pork sandwiches.  Mmm pork.

They also have a killer rotating beer selection.  The staff is incredibly knowledgeable about craft beer and with 22 taps, there’s something for whatever your beer geek yen may be.  One of my favorite features though, is the “Hopcam” on beachwoodbbq.com.  It’s a webcam that refreshes regularly so you can see exactly what beers are available all the time.  For me, getting word that Stone Smoked Porter with Vanilla Beans was on cask was exactly what I needed.  It was a chilly day and that was the exactly what I needed to warm up the ole’ bones.  I followed it up with a Boon Marriage Parfait Oude Gueze  from ’03.  It’s a nice sour beer that pairs perfectly with the cured olive plate I was devouring.  Mmm olives.   

Later in the week I cracked open a bottle of Bear Republic Pete’s Brown Tribute Ale.  It’s a rich, malty brown with a good amount of nice nutty, caramel flavors.  Mmm caramel.  Evidently, all this beer talk is making me hungry.

I wrapped up the week with my beer adventures at The Bruery and Lost Abbey in Southern California.  The Trade Winds Tripel (a Belgian-style tripel brewed with Thai Basil) on cask at The Bruery had a mystery addition that turned out to be Mangosteen soaked in coconut rum (see MANGOSTEEN at http://en.wikipedia.org/wiki/Mangosteen).   It was a tasty tropical little number that I enjoyed thoroughly.

The trip to Lost Abbey on Saturday was fantastic!  We got there early and picked up bottles of Cuvee de Tomme (a wild ale brewed with sour cherries and then aged in oak barrels).  They had some great beers on tap for the day as well.  More about that to come (yes, I know I promised video – my computer is having a little trouble with the footage but it’s coming!)  There are additional pictures in the photo album as well.

All in all I’d say it was a pretty successful week.  I’m looking forward to many more like it!  Check back soon for some new Glossary terms and more lessons in our favorite libation. . .

And since it’s Friday, which is the weekend for most of you (beginning of the work week for me actually, but that’s neither here nor there) I figured we should talk about some excellent ways to enjoy the next few days.

If you’re in Southern California, like me, then it’s going to be a good one.  

First off, The Bruery in Placentia, CA (Belgian-style beers) hooks up the hand pump once a month for First Firkin Friday.  This month, Trade Winds Tripel will be on cask with a “mystery addition”.  Mmm, mysteriously delicious!

Tomorrow, Lost Abbey (also specializing in Belgian-style beers) in San Marcos, CA is holding a bottle release of two special beers – Cuvee de Tomme & Bourbon Barrel Aged Angel’s Share.  I’ll be heading down there early and – if I can figure out this blasted video camera I just bought – I’ll be doing a video blog at the release!  Keep a look out for that post, should be cool!