Beer of the Week: Reuben’s Brewing Roasted Rye PA

By Iron Chef Leftovers

I have really become a big fan of Reuben’s Brewing, and it doesn’t hurt that I can walk to the brewery from the Iron Chef abode. Their beer is usually solid and frequently spectacular and their beer board usually contains something for everyone. Reuben’s recently brought back the beer that got them started in the brewing industry – Roasted Rye PA, a rye IPA, which is rapidly becoming my favorite style of IPA because of their complexity.

From Reuben’s website about the beer:
We took one of our favorite hoppy IPAs and added some chocolate and rye goodness to create this tasty ale. It helps warm the soul on Seattle’s chilly winter evenings.
ABV: 7% IBU: 100+
First Place 2010 PNA Winter Beer Taste People’s Choice

The beer is hazy brown in color, almost amber. Lots of malt on the nose with citrus hidden in the background – I was expecting a more hop forward aroma, but it is subdued by the roast from the malt and that is not a bad thing. This beer goes through multiple stages on the taste buds: It starts off with a slightly sweet malt flavor, moving briefly to some light citrus notes, followed by a dry toasted rye flavor. The finish is long with pleasantly bitter citrus peel, more roasted malt and hints of dark chocolate and something that I couldn’t quite place (probably the rye) and there is a slightly tannic feel on the finish. Overall the rye flavor is much more pronounced in this beer as it warms. Despite the high IBU and alcohol, this beer doesn’t come across as a hop bomb and the alcohol is warming component rather than something that smacks you in the head.

This is definitely a different beer and a great one to have if you are only going to have one, but it is a complex beer and is probably not one that everyone will like.

Reuben’s Roasted Rye PA places a spectacular 4 gold statues out of 5.

AB Inbev and the Bud Brand

By Iron Chef Leftovers

An interesting article from Businessweek.com about AB Inbev and their destruction of their brands in their quest for greater profits. It is a bit of a long read, but basically the summary is:

— They have all but abandoned Beck’s as a flagship brand worldwide.
— They are in the process of driving away Bud drinkers in the US by changing the beer’s recipe and using “lesser quality” ingredients.
— They have pretty much wrecked the Goose Island brand.
— They might buy SAB Miller and pretty much try to control 75% of the world beer market.

I don’t think it is a plot to destroy American beer so much as a potential opening for the expansion of craft beer in the US.

Beer of the Week: Diamond Knot Whip Pale Ale

By Iron Chef Leftovers

I have a soft spot in my heart for Diamond Knot beers. I really like their IPA’s and I learned a significant amount of what I know about beer from the late Brian Sollenberger, one of the founders of Diamond Knot. On a beer shopping trip, I saw a new beer from DK, Whip Pale Ale and I figured what the hell, I will give it a shot, not really knowing anything about it other than the description on the bottle. The description of this beer:

Diamond Knot Brewery has been working with Seattle metal legend Michael “Whip” Wilton of Queensryche for quite some time to perfect the recipe for the new Whip Ale. Whip Ale is an American Pale Ale bittered with Nugget, Simcoe and Cascade hops. Pale, Caramel and Vienna malts provide a balance to the bright, citrusy hop flavors. American Ale Yeast generates a clean, crisp finish.

I purchased Whip in a 22 oz. bottle (it can also be found on tap) for $5. It comes in at 6% ABV and 30 IBU.

Whip pours a golden orange color. Hops, caramel, malt and spice dominate the nose – this beer smells wonderful, and really reminds me of a Belgian IPA more than an American Pale Ale, it is a really complex olfactory experience. Malt and hops dominate the palate with a long, lingering, tannic finish, showing just a hint of hop bitterness as it fades. As it begins to warm, hops dominate the front of the palate and Belgian flavors – coriander, spice and yeast, dominate the back.

I really loved this beer and would not hesitate to pick up a bottle or have a pint if I was in the mood for something with hop character without being a hop bomb.

Whip Pale Ale strums in with 4 Silent Lucidities out of 5.

Minor League Baseball Returns to PDX

By Blaidd Drwg

Minor league teams have a habit of coming up with some interesting names. Currently, you have the Winston-Salem Dash, the Kannapolis Intimidators, Mahonig Valley Scrappers, Rancho Cucamonga Quakes (I love that name) and Lansing Lug Nuts, just to name a few.

For the 2013 season, minor league baseball is coming back to the Portland area in the form of the Hillsboro Hops. The logo?

Nothing like combining two of my favorite things; baseball and beer. I might be buying myself one of their hats when they are finally available. On an interesting side note, the Hops replace the Bears in the NW league. The humor of this – Yakima is actually the largest hops producing region in the country. Oregon, specifically the Willamette Valley (close to Hillsboro), is second.

Beer of the Week: Sam Adams Veloren

By Iron Chef Leftovers

Sam Adams in the last few years has been getting back to its roots with producing some interesting beers on a limited release basis. One of those beers is Veloren – which is an almost dead style called Gose. What is Gose you ask? From the Sam Adams website:

A link to the ales of Saxony that have all but vanished, Verloren (translating to “lost”) is a peculiar yet captivating brew. This gose style (pronounced “goes-uh”), with its base of an unfiltered wheat ale, is light and refreshing yet also has a softness to it. Verloren’s flavor is brought to life by an unexpected touch of salt for a mineral quality, and coriander for a peppery spice. The result is an unusual and delicate brew that’s full of flavors to discover.

Our rendition of an old German style, Verloren is brewed with 50 to 60 percent malted wheat creating a fine haze, cloudy straw color, and crisp twang. The singularity of this brew however, comes from its soft creaminess, dry finish, and spices. The addition of salt creates a slight sharpness against the soft cereal character and enhances the other flavors around it, while ground coriander creates a peppery bite to enliven the brew.

I picked up this beer because, for the life of me, I can’t remember ever having tried a Gose. The beer ran $7 for a 750ml bottle, wasn’t particularly difficult to find (megamarts with a better beer selection should carry it) and comes in at 6.0% ABV and a very light 15 IBU. Gose is brewed with a bunch of malts, Saaz hops and salt and coriander are added in the brewing process.

This beer pour amber and slightly coudy, you would almost think you are drinking a strange colored wit just by looking at it. The nose consists predominantly of malt and sugar with some citrus and hints of spice and herbs in the background. Malt also dominates the palate, giving way to some spice with hints of sweetness followed by citrus and citrus peel in a very long finish. As it warms, sugar starts to compliment the malt without being over the top and hints of hop bitterness come out on the finish. I never really got any distinct salt in the beer, but that is probably the point, salt should enhance all of the other flavors without being a player itself.

Veloren isn’t the best beer you will ever try, but you should try it just because you probably have never tried the style. I don’t know that I would run out myself and buy it again, but if I was in the mood for something different, I probably would pick one up.

Overall, Sam Adams Veloren gets 3 Bubo virginianus out of 5.

Beer of the Week: Elysian Brewing Maelstrom Blood Orange Ale

By Iron Chef Leftovers

In celebration of the potential end of the world (according to the Mayans), Elysian Brewing introduced their 12 Beers of the Apocalypse series – a monthly release of a really off the wall beer. The story from the Elysian website:

In a year-long run-up to the end of all time (according to the Mayan calendar), Elysian Brewing Company and Fantagraphics Books, both of Seattle, are releasing a series of twelve beers, issued on the 21st of each month in 2012 and featuring the label artwork of Charles Burns taken from his weirdly apocalyptic work “Black Hole.” The “Twelve Beers of the Apocalypse” will feature the creativity and unusual ingredients for which Elysian’s brewing team is known. What twelve beers would you brew (and drink) if you knew they would be your last?

The August release was the Maelstrom Blood Orange Ale. I love blood orange, so I had to try this one. The description from Elysian:

Down, down, down Maelstrom will go, pulling the hapless beer enthusiast in with a beguiling blend of blood orange, Northwest hops and sweet orange peel. Stray to close and you may not escape the currents of this tender trap. Blood orange provides tartness and the blush of a brazen sea, Citra and amarillo hops from the Yakima Valley offer bite and aroma, and orange peel suggests a little something else on the wind. Maelstrom is brewed with pale, Munich and Dextri-pils malts bittered with German Northern Brewer and finished and dry-hopped with Citra and Amarillo.

The beer comes in at a hefty 7.25% and is available in a limited release in both 22 oz. bottles for around $7and on tap. I poured mine from a bottle.

The beer pours a cloudy light orange in color with a white head, very reminiscent of a hefe. Hints of hops, blood orange peel and malt dominate the ones on this beer – if you did not know what you were drinking, you might think it was a funky IPA. The initial sip yielded very little character (it may have been a touch too cold) with a hint of grain and a hint of hops, but subsequent sips build up, first with a slightly sweet, orange juice punch, turning into slightly bitter orange peel which lingers for a few seconds before fading. The finish is a bit tannic but very interesting with a lasting bitterness of orange peel and hops that linger well after the sip. The bitterness becomes slightly more pronounced as the beer warms, but it is more enhancing rather than detracting from the overall experience.

One thing that I did try with this beer was pairing it with a classic flavor combination to orange – chocolate. Paired with a single origin Tanzania, 72% chocolate (it had a fruity flavor profile), the beer is enhanced to pack an incredible orange punch and becoming very IPA like with significant presence of hops and notes of bitterness. The chocolate really enhanced many of the flavors that I loved about this beer.

Assuming the world does not end, I would love to see Elysian bring back this beer. It was fantastic; definitely one that I would want to drink if I knew that it was going to be my last one.

Maelstrom Blood Orange Ale gets a sacred 4 blood sacrifices out of 5.

Beer of the Week: Logsdon Farmhouse Ales Kili Wit

By Iron Chef Leftovers

Logsdon Organic Farmhouse Ales is a small brewery located in the hills above Hood River, Oregon and they are dedicated to producing farmhouse ales using traditional methods and organic ingredients and they donate some of their profits to social programs.

Their Kili Wit (Kili referring to Mt. Kilimanjaro), is a white beer coming in at 5.5% ABV. From the Logsdon website:

Our Kili Wit is a traditionally brewed white beer with refreshing flavors and creamy smoothness. This is a 100% certified organic beer brewed with local organic barley malt, wheat and oats along with whole cone Oregon hops and African spice. This beer is made with a portion of the proceeds going to the K2 Adventures Foundation that provides community service, medical and educational enrichment for African children.

The beer has recently become available in Seattle, and can be found in 750ml bottles for around $10 at both Bottleworks and Chucks Hop Shop.

The beer pours very cloudy and yellow. There is lots of yeast and grain on the nose with slight notes of orange, spice and coriander with the subtlest notes of hops. When the beer is first poured at around 45 degrees, lemon and yeast dominate the palate hints of very mild spice and coriander, leading to a short, but intense finish. As the beer warms, it becomes drier with notes of banana chips, orange, citrus peel, lemon and coriander. Not the most complex Wit I have ever had, but it would be more than satisfying on a warm day lounging under a tree.

Overall, Kili Wit is an enjoyable experience, just one that you probably can’t afford on a regular basis because of the price. I really like this beer, but at $10 for a 750ml bottle, it is more of a special occasion beer than a regular drinking one, slightly more frequently if you like their social mission.

Kili Wit explodes on the scene with a respectable 3 stratovolcanoes out of 5.

Beer of the Week: Pelican Pub and Brewery Kiwanda Cream Ale

By Iron Chef Leftovers

The Pelican Pub and Brewery is located in beautiful Pacific City, OR, and has been around for 15 years, although there beers are just starting to show up in the Seattle market. We sampled the Kiwanda Cream Ale from a 22 oz. bottle. Kiwanda clocks in at 5.4% ABV and 25 IBU. From the Pelican website:

Inspired by one of America’s traditional 19th century beer styles, Kiwanda Cream Ale is pale gold with a fruity, floral hop aroma. A sweet malty flavor and a smooth snappy finish round out this tasty, refreshing brew!

Kiwanda shows as very pale in color with very little head. There was almost nothing on the nose – a minimal amount of grain, but that was about it, which was very disappointing. The first few sips were drier than I was expecting from a Cream Ale; almost to the point of being tannic. There were hints of cream and barley but it was subtle and you almost had to go searching for it. I kept hoping that the flavor would develop as consumption progressed, but it never really developed beyond subtle hints. We even tried some food to coax flavor out of this beer, to no avail. I kept hoping for a Boddington’s but got something closer to a Bud.

Kiwanda was a real disappointment as I tend to like Pelican’s beers. This beer had absolutely nothing going on and really wasn’t something I have any inclination to go back and try again. Pelican Brewery’s Kiwanda Cream Ale flies out of here with just 1 Pelecanus erythrorhynchos out of 5.

The Ballard Beer Revolution

By Iron Chef Leftovers

Holy hops, Batman! Ballard is really becoming a hotspot for beer. I saw this on myballard.com, yet another brewery opening soon. That means when Peddler Brewing opens, we will have the following breweries in a 1 mile radius:

Hale’s Ales
Maritime Pacific
NW Peaks
Hilliard’s
Reuben’s
Populuxe (if they ever get their act together and finally open)
Peddler

I am not surprised that a brewery moved into the old Maritime space. I think it is a good location for a small operation.

If beer is not your thing, there you can always visit my friend Jason at the fun tasting room of Domanico Winery. Now if we could just get a distillery….

Beer of the Week: Driftwood Brewery White Bark Ale

By Iron Chef Leftovers

Driftwood Brewery is a small brewery out of Victoria BC, founded in 2008. A couple of years ago, they started bottling their beers and they were showing up in the Seattle area. Always looking to try something new and local, I picked up a 22 oz. bottle of the Driftwood White Bark Ale at Chuck’s for $7.50. The Driftwood website is a little vague in its description of White Bark:

This traditional Belgian-style wheat ale is brewed with the addition of freshly ground coriander and curacao orange peel. Hops are outshone by the wonderful floral aromas that dominate the nose of this dry and quaffable beer.

White Bark comes in at 5% ABV and is light straw in color. The beer hits the olfactory senses with lots of spice, coriander and orange peel; a very classic Belgian white nose and reminded me of one of my all-time favorite wits – Celis White. White Bark is very light on the palate with some spice that slowly builds, an increasing background of orange peel and notes of coriander and yeast at the very end of a long finish. I did not find much hop character, but it really was not necessary. A very solid and easily drinkable either on its own or with food, becoming ever so slightly sweet as it warms, enhancing the orange flavor without becoming overly bitter. I pared this with a pesto risotto and halibut cheeks and the beer stood out even with the food.

I really liked this beer and the price point, while a little high, is certainly affordable for something that drinks so well. Considering that it reminded me of the long departed Celis White, I will certainly be heading back for another few White Bark Ales.

Driftwood Brewery White Bark Ale gets 4 Betula papyrifera out of 5.