Change of guard coming at McKenzie Brew House

First, the ridiculously frosted glasses...now this. I won't go into the detail here, since it's covered well by Jack, over here. But, can I just express my utter disbelief at how the ownership of McKenzie Brew House can consider this a good move for their business? Perhaps they have something up their sleeve that will make McKenzie a bigger beer destination than it is today. But, really, with Abbey 11, Vuuve, and Belgian Pale due to come on in the next month or so, I was planning to be there several times for in-person and growler fillups. Presumably, they'll still be going online, but after that...who knows what's in store. Truly, I'm a bit shocked...but, you know, at the same time a bit relieved. Having heard the tales in the past of how Scott had been "restrained" by the owners in his brewing latitude, I'm now so curious of what will happen next. Where will he go? Heheh, this is like watching the free agent market in baseball, no? I guess the way to look at this is, something good usually comes from something bad. So, too bad for McKenzie and hopefully the future will bring better times for Scott and his beer-drinking fans.

Bo's Barbecue & Catering in Lafayette, CA

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Bo knows BBQ and Bo knows beer too. No, not that Bo...Bo McSwine (seriously), the owner of Bo's Barbecue & Catering in Lafayette, CA. On this, my second, visit to Bo's I once again could not find anything to complain about (not that I'm really a complainer, right?). The food was filling and, more importantly, delicious while the beer selection was superb.

Like my last time there, I went to meet with my sister-in-law's family while I was in the area for business. Though, this time only half of the crew showed up; my travelling colleague and friend Matt also joined us. Seven year old Bo's is located along the busy Mt. Diablo Boulevard in the business district of Lafayette. A decent-sized lot for parking sits outside the rear of the restaurant where the wood for the kitchen is stacked. A short walk down a path to the side door brings you into the small-ish restaurant. But, wrapping around to the front of the building is a deck/porch with additional tables and an area for live music in warmer weather.

The ordering concept is fairly simple and stress-free. Choose your beer or wine from the overstocked coolers (why I didn't take a picture would be a good question!) and proceed to the counter. Many, many Belgian, Belgian-style, and Californian beers sit next to a decent selection of wines, including sparklings/Champagnes. Judging by the ratio of beers to wines, it looks like Bo knows (sorry, again) and understands that beer generally goes better with barbecue than most wine.

The food menu selections are fairly straightforward. Ribs, brisket, sausage, chicken, beef, pork, short, long, juicy, lean are basically the only decisions to make. Then, minutes later as the beers are being poured, the food arrives.

Accompanied by foot-tapping live and local jazz/blues music, my order of the short ribs rack and Mike's long ribs were cooked just right and served with flavorful sauce on the side. Matt's overflowing combination plate of ribs and brisket took him aback at first, but we later learned that he was obviously up for the challenge.

To drink, we chose the Piraat and Brother Thelonious from North Coast...sort of fitting given the music emanating from the corner of the room. What a great combination! If you haven't tried the Brother Thelonious before, make a note to do so. This way-solid brew packs a malty punch with just a touch of bitterness to help cleanse the palate. From front-to-back, this is just such a delicious beer that leaves a nice, lingering taste. And, if you're going to try it yourself, certainly pair it with some food, perhaps a barbecue dinner.

Everyone left satisfied in mind, body, and spirit (ok, maybe I'm getting a bit heady here) and moved on to a couple hours in the "Mike's music room" and one last beverage for the evening. Great night all around! If you're in the East Bay area of San Francisco, you should definitely treat yourself to good food, beer, and music at Bo's. There are even a couple of comfy sofas in the corner if you'd like to linger a while longer after dinner.

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Beer Dinner: DFH @ Monks and er..Beer Fest, The Movie

Not that I'm excited about going to Monk's or anything ;-) (I'm goin' outta my freakin' mind!)Here's Bryan's post from earlier this week with the menu. So the closer this gets the more I'm thinking it could be the best beer event of the year for me. Ok...Ommegang would be hard to beat. How about 2nd best? Tonight, however, will be in sharp contrast to last night. A few of us got together and watched Beer Fest. What a blast! It was a funny movie. It's not for everybody, but, if you like sophmoric humor and you're not easily offended...well lets just say that you've been warned. Bryan and I were talking about it a bit afterward. I started thinking about which of these defines the beer scene for me? Brew Fest the movie or Monk's DFH beer dinner. Its a fair question that I felt some responsibility to ponder. I think you could guess what I would say (Monks), but, I think they both have their place. I just hope people don't look a this movie and complain too much about how it drags down the craft beer industry...well any more than Animal House or Old School. I for one LMAO. For the record they had a few props familiar to homebrewers. Anybody notice them? Not to mention some extras that gave a quasi serious historical view on beer. Anyway...did I mention that we're going to Monks for the DFH dinner? ;-)

E.J. Phair in Concord, CA

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E.J. Phair in Concord, CA offers up a bevy of brews spanning the spectrum from light to dark, ale to lager, light- to full-bodied. In fact, they routinely keep approximately 8 on tap in their brewpub on Salvio Street just off the town square in downtown Concord. The interior is quite spacious and tasteful. I could certainly see spending quality happy hour time at E.J. Phair after work; oh wait, that really is how this short story came about.

Actually, Matt and I stopped here just for a quick afterwork sampling. I don't have a lot to say (I can hear a roar going up across the Internet!) since we only spent enough time to polish off one pint. But, the convivial vibe from the other patrons as well as the bartender made for a comfortable experience.

As if their numerous tap selections were not enough, they also have a variety of guest taps ranging from Drake's Jolly Rodger 2006 version to Anchor to Russian River's Pliny the Elder. And, to add to the feel, there are a couple of long wooden tables and bench seating to give a more communal feel to the experience.

We learned from the bartender that they are having difficulty keeping up with the growing demand for their product. They are in the process of growing their brewing operations into a new facility in Pittsburg (no 'h', this is CA not PA). Seems like successful days lie ahead for this solid brewery/brewpub operation. Check it out if you have a chance.

Oh, and you'll be able to find their beers around the Northern California region, like at Toronado where we did just such a thing a couple of nights later.

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Beer Tasting: Stone Double Bastard

"Ye Shall Know The Bastard, And The Bastard Will Set You Free." Say again? Wait, there's more. "Warning: Double Bastard Ale is not to be wasted on the tentative or weak. Only the Worthy are invited, and then only at your own risk. If you have even a modicum of hesitation, DO NOT buy this bottle. Instead, leave it for a Worthy soul who has already matriculated to the sublime ecstasy of what those in the know refer to as 'Liquid Arrogance'." Want more?..."This is one lacerative muther of a beer. It is unequivocally certain that your feeble palate is grossly inadequate and thus undeserving of this liquid glory..." That's only the first 25% of the rambling diatribe on the back of Stone's Double Bastard Ale. I wasn't quite sure to take it as an insult, a challenge, both, or neither. Maybe it's just silly marketing. Maybe some one is angry. In any case, I bought the Bastard (Double, that is). And, I tried it. Hm, what did I think? Well, for starters it sure poured slickly. This is one characteristic that many deride in Stone's beers. The slickness, the stickiness, the cloying and viscous nature of the beer as it passes through the mouth. It seems to be intensified even more so in the Double Bastard, though I didn't seem to mind. Taste? Uh, big malt, big hops, and big alcohol (big alcohol, for sure, at 10%). This is truly a sipping beer and one that seems to be optimally enjoyed on the cooler side of room temperature. And, at that, it's also a sharing beer. So...yes, I enjoyed it and look forward to my next encounter! I'm a bit confused by the bottle stamp that reads "Enjoy by 1/11/07" but then goes on to instruct that the beer be aged at a cellaring temperature of 55F or below. Perhaps one of our loyal readers could have an explanation for this? At the San Francisco airport, it was quite a scene at the TSA checkpoint when the empty bottle was pulled from my bag for inspection. Quite the roar went up from the two agents trying to figure out just exactly what it was. Of course, I attempted to sell them on the merits of drinking better beer, but I warned not to begin with the Double Bastard! Because, as the last line of the bottle jargon states..."Double The Bastard. Bastard The Double."

The Brew Lounge 'Topic of the Week': How to deliver a negative review

After a significant lull in our sometimes lively 'Topics of the Week', I'm bringing 'em back! In the past, we've discussed, among other topics, smoking, light beers, and the macro beer segment. This week I'll broach the topic of a negative review of a beer, brewery, or pub. It happens, that's a fact of life. Not everything can be great. But, how do we as advocates of better beer handle the situation? How do you handle it? Do you tell as many people you can? Do you go to an industry website, personal blog, or newsboard and rant? Or do you find a way of directly informing the owner and/or brewer of your experience and opinions? My suggestion here is that we should all first do it directly and tactfully. This means using an avenue of discussion with the proprietor or the brewer. Afterall, is the goal to drive craft brewers out of business or, rather, to a better product? This is where I was heading with my smoking argument a few months back. I'll bet if a bar owner hears from enough customers (and employees, for that matter) that their business will move elsewhere unless the smoking policy changes, the smoking policy will likely change. Why should regulation be needed in that case? Well, regulation is what typically is happening, because enough people do not make their voices heard. Oops, sorry, I've slipped back into another topic... So, how about instead of either complaining or not saying anything at all about a brewpub's lackluster brews, poor servers, inappropriate glassware, unpleasant conditions, .......we make a pact right here that we will first try to address the issue with the owner or brewer. Then, if that doesn't yield desired results, find an outlet (message board, industry website, blog, etc.) to tactfully state the issues. Because, really, at the end of the day we don't want substandard crappy wannabe brewpubs to choose from. But, neither do we want none at all with out-of-work brewers wondering what went wrong. How do you handle situations where you're not happy with the beer, the people, the atmosphere, etc. when you encounter them?

Monk's Dinner with Dogfish Head, Preview Menu - 12/12/06

Uh, yeah, um, I think I might just be a little excited for this upcoming dinner. Don't believe me? Check out a preview copy of the menu. The beers, the food, the...the...the... I think I know a few long distance readers who are trying to figure out if last minute airfare is really possible. Unfortunately for you, it's sold out. But, if you're reading this and will be there, get ready, I get a feeling it's gonna be a great night of beer, food, and revelry. I just can't put my finger on the correct order of those three at this point. Check back later in the week for our wrap-up. Monk's Beer Dinner with Dogfish Head - 12/12/2006 Welcome Dogfish Head Chateau Jiahu - Amuse Buche Trio (escargot / squash & mussel soup / foie gras torchon) 2nd Course Dogfish Head Golden Shower Imperial Pilsner & Herold Golden Revolution Imperial Pilsner - Day Boat Scallops wrapped w/bacon (house cured with ancho pepper) topped with a spicy, meyer lemon aioli 3rd Course Dogfish Head Baltic de Belgium 1999 - Vegetable Beggars Purse w/smoked seiten & root vegetables 4th Course Dogfish Head Raison d'Etre 2006 & Dogfish Head Raison d'Extra 2005 - Duck Ragout & Pasta w/raisins, pine nuts, & green apple 5th Course Dogfish Head World Wide Stout 2005 - Cocoa & Coffee Rubbed Lamb Loin w/greek yogurt & minted, fruit compote 6th Course Dogfish Head Big Brown Woody (aka Palo Santo Marron) - Buche de Noel Chocolate Dessert

Another Successful Trip to San Francisco

Good business was done, new friends were made, and tasty treats made their way home with me. Definitely some winners in this batch. Perhaps none more so than Alaskan Smoked Porter, Moylan's Hopsickle, and Firestone Walker's 10th Anniversary.

And to make matters even better, 10 bombers and 4 cans of beer travelled through checked baggage, the TSA, and baggage handlers with no casualties to report!

A Visit to 21st Amendment in San Francisco, CA

Life is made up of pluses and minuses, pros and cons, right? Well, that was how I would sum up my night at 21st Amendment this past week. Travelling to San Francisco on business this past week meant no late nights of indulgence (or, especially, over-indulgence). But, I absolutely needed to get to 21st Amendment in the ever-changing neighborhood at the south end of the Embarcadero by AT&T Park of the San Francisco Giants. Why? Because there's been some very good press surrounding their holiday endeavor...Holiday Spice Ale. All I really wanted to do was have some dinner, have a taste of the Holiday Spice and one or two others. Plus, after two previously-failed attempts to get my lips on some of their much-heralded Watermelon Wheat (success seemed to drain the available supply during the course of 2006), I was hoping to also walk away with some of the canned version. Success on both of these fronts! Ok, what's the minus you ask? (you asked, right?!) Well, this whole work thing came into conflict with an intriguing event they were having on this particular evening called Big Holiday Beer School. Perhaps there really was no conflict as I made the firm decision to only sit at the bar downstairs and not join the 50 other lucky people upstairs partaking in some delectable Belgians and other beer from around the world. Oh, the agony! This is not to say that I didn't make my own good time downstairs. Afterall, Brian from Wynnewood, PA (just miles from my hometown) was tending bar, the bar area was filled with a great mix of afterwork revelers, and the food and beer were right on target as usual. So, no Beer School for me. But, Watermelon Wheat (in cans) and Holiday Spice Ale (22oz. bomber) made their way home with me. Pros and cons. Balance sucks, I want all pros :) Over the past couple of years of getting to know 21st Amendment, I find that these guys (Shaun, Nico, and the crew) just keep getting markedly better at what they do. They could certainly earn the nickname, The San Francisco Treat, if it wasn't already copyrighted.

Mission accomplished. - Help! Help me choose my next case of Winter Brew!

It is time to get a good winter brew. I have some ideas, but, I get all confused when I stand in the distributor ( in PA we buy beer by the case ) and look at the stacks and stacks of beer I get confused. Sooooooooo...I'm asking your help.

What case of beer should be my next case of beer? I'm thinking heavy and full of flavor. Something to drink when its freezing outside.

Thanks Eli, for the suggestion. I stopped by Exton, Beverage to see what they had. Well I'm happy to say I came home with a case of Sierra Nevada Celebration Ale.

While I was there I also picked up Wild Goose Snow Goose. Now that I'm looking at the review on beeradvocate I think I made a mistake. I think I wanted to get Pyramid Snow Cap. My brain is misfiring! Sheesh!

Site Changes: New Blogger Beta

Hi everybody! We're trying out the new Blogger Beta. Hopefully you'll never even notice. Until we try some cool new features. So enough chat...I'm off to make some changes. Cross your fingers ;-)

Site Changes: Search Feature Added

Look over there on the right side of the screen ----> Go ahead give it a try. Search over 500 posts on our site. I was surprised to find out there is a "moose" reference in here somewhere.

Beer Tasting: Samuel Adams Oktoberfest

This Oktoberfest from Samuel Adams is another example of the consistently fine product that the folks from Boston Beer Co. put out. Celebrate the season... Adam's Notes:

• beatiful copper color
• hoppy bitter nose
• crisp malty bitter taste
• clean & smooth
• I could drink many of these
• Sam Adams is taken for granted too often :-)
• refined to the point of losing "off" flavors, but, not its character

Bryan's Notes:

• Nice bronze color
• Medium head
• Solid malty nose
• Even more solid malt flavors coming throughout
• A bit of caramel in the middle to back as well
• Just a real nice and solid, bigger-than-average, lager
• Quite drinkable...session-like
• Better at slightly colder serving temperature (gets a bit "dirtier lager" tasting at warmer temperature)

Yards is Philadelphia's Beer

While the City of Philadelphia has a rich brewing history (very well documented by Rich Wagner), recent years have not been as good to the city proper. The city's beer bars and the suburban breweries continue to define the region as one of the country's best beer regions. However, it would be a huge mistake to simply writeoff the city, because the Kensington neighborhood is the current home to one of the city's true brewing gems...Yards Brewing. Housed in the former Weisbrod & Hess Oriental Brewing Company building, Yards has called this neighborhood home for the past five years. It originally hailed from the other end of town in the city's Manayunk section. So, now we have two Pinks bookending the city...Pink, of musical fame from the western Roxborough neighborhood and Pynk, of Yards brewing fame in the eastern Kensington neighborhood. Betchya never thought you'd see those two in a sentence together, eh?! So, instead of turning this into a long historical diatribe or effort to heap justly-deserved praise on Yards, here are several pictures from their annual Open House on 12/2/06. Good times and good beers were served up within the confines of the factory walls (and spilling outside, as well). Talked about being ensconced in beer karma! Judging by the crowds, you should be able to figure out that Tom, Nancy, and the crew are much-beloved no matter in which neighborhood they are located. They are, after all, Philadelphia's hometown beer. p.p.s. If you want to have your childhood Christmas/Santa ideals shattered, try reading Santa's lapel sticker!

Beer Tasting: Rock Art American Red Ale

Adam and I split a variety case of Rock Art, which has become more commonly available in the southeastern region of Pennsylvania. 'So far, so good' we say to the crew from Vermont. Bryan's Notes:

• Much darker than I expected
• Even an aggressive pour yielded only 1/2" crown
• Sweet malt aroma
• Solid body which slides smooth across the palate
• A bit of caramel-ly extract flavor
• Hops barely noticeable
• Even for this slightly bigger beer, this is another easy drinker from Rock Art

My First Homebrew Journey

Follow along with Bryan as he begins his First Homebrew Experiment in 2007. It'll take several months to bring this project to fruition, so be patient, feel free to provide feedback, and enjoy!

Step 1 - Why do it?
Step 2 - Utilizing Available Resources & Information
Step 3 - Choosing the First Recipe
Step 4 - Buying the Equipment
Step 5 - Setting Up to Get Started
Step 6 - Sanitation & Boiling
Step 7 - Boiling the Wort
Step 8 - Chilling the Wort
Step 9 - Primary Fermentation & Racking to Secondary
Step 10 - Bottle the Beer
Step 11 - Tasting the Beer
The Process in Review
Lessons Learned

Beer Dates in History: December Anniversaries

Anniversary cheers go out in December to the following who are still doing what they love...and giving us what we love. 20 Years Geary Pete's Wicked Alaskan Brewing 15 Years Spanish Peaks 10 Years Titletown Brewing General Lafayette Selin's Grove

Beer Tasting: Rock Art Whitetail Golden Ale

Adam and I split a variety case of Rock Art, which has become more commonly available in the southeastern region of Pennsylvania. 'So far, so good' we say to the crew from Vermont. Bryan's Notes:

• Light grain aroma
• Pale straw color, slight cloudiness
• Nice head that sticks around for a bit and leaves traces on the glass
• A bit on the lighter-bodied side; some carbonation
• Not a whole lot to the flavor other than hints of honey and apricot
• Very slight bitterness in the finish
• Quite the easy drink

Union Barrel Works in Reamstown, PA - Opening Update 11/29/06

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Things are moving along in Reamstown, PA at the soon-to-be-unveiled Union Barrel Works. Tom Rupp, his wife Amy, and the crew are busy getting things ready. While opening by the end of the year appears unlikely, brewing is due to begin in the next couple of weeks. Given this information, it looks like there'll be something new and something brew in the post-holiday weeks to look forward to.

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Beer Tasting: Dogfish Head 60 Minute IPA

The larger-than-life Dogfish Head hailing from Milton, DE has many imaginative brews. One of the most "basic" is their 60 Minute IPA. While not crazy over the top with hops, many agree that it's a downright drinkable and flavorful IPA. This 12 ounce bottle was bought in a case from Beer Yard in Wayne, PA. Best served a bit closer to refrigerated temperature. Bryan's Notes:

• Light golden color
• Creamy head; quickly fades to islands
• Seems to be fairly filtered and clean
• Fresh, grassy hops dominate the aroma and flavor; but not crazy
• Pick up hints of citrus and apricot as well
• Medium malt body with hints of alcohol
• Easy drinking if you like solid IPAs (but don't mistake it for a west coast IPA)
• My hoppy session beer; good 'ol standby!.....especially for fall lawn and garden work