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The One Where FTLT Urges The Nation To Move To Central New York

FirstTimeLongTime September 16, 2009, at 8:51 pm 39 LTEs - (Sorry, but the time to add LTEs has expired) , , ,

Myself and the lady friend recently took off from our humble residences in Buffalo, New York with the goal of visiting two of our favorite breweries in the Cooperstown area and obviously a prolonged visit to the baseball Hall  of Fame.  The day didn't get started until about 11am Tuesday due to the lady working a late night at the job the night before.  We arrived in Milford, NY, about ten minutes south of Cooperstown around 3:30 in the afternoon for our first brewery tour and tasting.


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Global Warming Crisis

brianS September 15, 2009, at 1:28 pm 3 LTEs - (Sorry, but the time to add LTEs has expired) ,

As one of my academic, beer-drinking buddies emailed me, "Ok, NOW I care."

Global Warming is impacting beer production.

In a paper recently published in the Journal of Agricultural and Forest Meteorology, a team led by climatologist Martin Mozny of the Czech Hydrometeorological Institute has found that the quality of Saaz hops -- a delicate variety of hop used to make pilsner lager -- has been decreasing in recent years. Why? It would appear the continuing rise of air temperature in the Czech Republic (where the crops are located) is the culprit.

Pint-Sized Review: Baltika Grade 9 Extra Lager

brianS August 1, 2009, at 2:55 pm 2 LTEs - (Sorry, but the time to add LTEs has expired) , ,

I'm back in the saddle, damnit.
baltika9.jpg
The Baltika Grade 9 is a big, malty, somewhat sweet lager. Not yer Pilsner Urquell by a long shot. This is a very big beer (8.0 pct ABV). Pours a pretty golden color with a fluffy white head that quickly settles down. Low carbonation, even lower hopping.

Baltika, based in St. Petersburg, is the second-largest brewery in Europe after Heineken (it is 85 pct owned by Carlsberg via a holding company). It produces a very nice baltic porter (the number 6) -- a strong, bottom-fermented lager somewhere between a traditional english porter and a Russian Imperial Stout, but with some lager complexity.

But this is a strong lager. Its sweetness probably limits its appeal. 16.9 oz of this is a lot, particularly given the high alcohol content. It's actually going pretty well with the bowl of ice cream (a scoop each of mocha almond fudge and cherry) I'm eating with it. It is somewhat reminiscent of the Kiper Bock I reviewed last summer, but clearly superior to that beer. Some might compare this to a malt liquor, but I haven't had a King Cobra, Mickey's or Colt 45 since, well, about 1982, so I couldn't really say.

I'd call this a nice beer to share. It's too sweet and rich really to enjoy a whole bottle as a stand-alone product by yourself. But paired with the right food or, as in my case, with dessert, it is complementary rather than cloying after the first half-pint or so. It would have benefitted from a substantial infusion of hops to give it better balance, but with the right food pairing, it's a happy beer. I'd rate this "worth a try" as long as you go in with reasonable expectations. Don't even think about comparing it to a pilsner, 'cuz you'll hate it.

Next up: some cheaptoybeer, to go with cheaptoy Week.

Pint-Sized Review: Carbonade

brianS July 18, 2009, at 12:01 pm 2 LTEs - (Sorry, but the time to add LTEs has expired) , , ,

I consider myself a very lucky man, on many levels. One of those levels is having made virtual friendships here at the WGOM. And while I cherish all of these friendships, well, some people just know how to buy my attention Smile

And let me tell you, I was paying attention to this little baby -- the latest Bière de Meat. meat_belgian_ipa2b1.jpg

IIRC, Meat described this little sweety as a cross between a belgian saison and an IPA. As it happens, these are two of my favorite styles.* Would they go great together?

As you can see, it pours golden and slightly cloudy, with a fluffy white head. I shot from a high angle to show off the dots of yeasty goodness atop the head. The initial aroma was lemon-citrusy and slightly spicy (clove?), but with bready notes arising as the beer warmed.

Cold, it was refreshing and spritely on the tongue, with a strong belgian character. As it warmed, the hops, particularly bittering hops, really started to push through. I tried hard to drink it slowly, to let other flavor characteristics develop as the beer warmed up. But, oops.

This was an outstanding homebrewed beer by The Painter. It had aroma, character, and interest. And packed a whallop.

*according to the Repository and other sources, such as The On-Line Guide to Belgian Beer, "saison" isn't really a defined style. The word just means "season" in French, and generally has been used to refer to a wide array of relatively light, summer farmhouse ales. Spicing is common to the genre, and meat has adhered to that trait here.

Against all odds, civilization comes to Chi-town

brianS June 28, 2009, at 4:43 pm 2 LTEs - (Sorry, but the time to add LTEs has expired) , ,

Mmmm, beeeer. The NYT tours Chicago's burgeoning brewpub/taproom scene.

Good to see some attention to beer in the Windy City for a change. Goose Island has some very nice stuff at the mothership that you can't get in bottles; Piece and the Map Room both are high on my list. Most of the others are new to me. I'm offended that the Clark Street Alehouse was not included, however.

My favorite Yelp review:

I thought this bar was ok, good selection of beers, but overall I was underwhelmed and would choose somewhere else to go. The crowd is definitely older, as in late 30s, early 40s plus, and kinda dorky. I really didn't like the atmosphere because you couldn't be comfortable standing -- the place is too narrow -- and you can't be comfortable in the seats either. So it's an ok neighborhood place but don't go out of your way to go here.

I might quibble with the "dorky" label. Geeky? Anyway, I love the "definitely older" crowd complaint. Ooooh, how HORRible!

God loves us and wants us to be happy

brianS May 20, 2009, at 1:37 pm 9 LTEs - (Sorry, but the time to add LTEs has expired) , ,

But the gubmint wants to tax happiness.

Grrrrr. Tax soda pop, not health food!

Why Yankee Stadium Sucks — The Real Story

brianS April 30, 2009, at 3:29 pm 18 LTEs - (Sorry, but the time to add LTEs has expired) , , , , ,

You would think with their empty prime-location seats, the Yankees must have problems. I'm here to tell you what the problem really is. The beer. Of course. Did you expect anything else of me?

Finally, a use for Heineken

brianS November 19, 2008, at 4:03 pm 4 LTEs - (Sorry, but the time to add LTEs has expired) ,

The God Of Duff. Beer art.

How did I miss this opportunity?

brianS November 4, 2008, at 2:57 pm Sorry, but the time to add LTEs has expired ,

“Taverns aren’t just a place to get drunk and hook-up,”. Werd.

Craft Beer Infiltrates Italy

brianS November 3, 2008, at 12:18 pm 5 LTEs - (Sorry, but the time to add LTEs has expired) ,

"As I finished the meal, I found myself thinking: If this is what Italy’s craft beers are like, they can keep the wines."

Now you're talking!

Fight between good and evil is brewing

brianS October 24, 2008, at 6:08 pm Sorry, but the time to add LTEs has expired , ,

Bringing me and JeffA closer together....What would Jesus brew?

Standing under a banner promising "Inspired beers for Saints and Sinners Alike," proprietor and former altar boy Tomme Arthur had a confession: He's using God to sell some beer.

"It's the oldest story ever told -- the struggle between good and evil," said Arthur, 35, a product of Catholic schools in his native San Diego. "There is a battle being waged between those who make good beer and those who make evil beer."

Chief Big Hop

brianS October 20, 2008, at 4:30 pm 5 LTEs - (Sorry, but the time to add LTEs has expired) , , ,

Non-Portugese Europeans came to America in the late 15th century looking for a Passage to India. Eventually, they found it, thanks to the British. They called it "India Pale Ale", an ale that was massively dosed with hops -- a preservative as well as a flavoring agent -- in the hope that the brew would survive the lengthy sea journey to the Empire's colonies in the subcontinent. Your typical British mild will have International Bittering Units (IBUs) under 25, the traditional British IPA would range in the 35-50 IBUs territory.

India Pale Ale was adopted -- and extremified, to coin a term -- enthusiastically by craft brewers in the U.S. in the 1980s and 1990s, even as the style had virtually disappeared back in the homeland. Packed with alpha acids, the IPA isn't a style designed for pounding. It's an extreme beer. Big flavor, high in alcohol (6-7 pct ABV is common) and puckerability. American style IPAs often weigh in at 40-70 IBUs or higher. For example, Stone IPA hits around 77 IBUs.

A bitchin' homebrew from Citizen Meat

A bitchin' homebrew from Citizen Meat

Lucky for me, I am a hop-head of long standing. Imagine my delight at opening the industrial-strength tape-job package from Citizen Meat to find a bottle of his latest creation, an IPA. I could definitely get into the role of Beer Taster to the Nation. Keep 'em coming, citizens!

Meat's creation poured a luscious amber with an aggressive, fluffy, off-white head. It took me two pours to get to the stage you see and, per meat's warning, I kept my beady eye on the substantial sediment in the bottom of the bottle. A bit of yeast is a good thing, but there prolly was close to half a teaspoon in this bottle.

The aroma profile was pretty low, with a bit of hops and malt. But the flavor was big, somewhere between Green Flash IPA and Moylan's IPA (or probably their Double IPA). Bitter, grassy, herbal, astringent, with maybe a hint of grapefruit. But with a good backbone of malt to balance things off. All good things in a kick-@ss IPA.
I would have liked more aroma hopping, as I really enjoy the grassy, citrusy scents of dry-hopped IPAs, but, hey, who am I to complain? This was a really good beer, meat!

as to the rest of you, you'll just have to feast with your eyes. Or go visit meat. Don't forget your passport, since he's in new Mexico.

Pint-Sized Review: Alaskan Amber

brianS October 19, 2008, at 4:01 pm 15 LTEs - (Sorry, but the time to add LTEs has expired) , , ,

Altbier is a traditional German ale style, best associated with Düsseldorf. Prior to the invention of lager in the 16th century, the style was known simply as beer. "Altbiers are fermented with a specialty ale yeast at a cool 55°F (13°C) to 67°F (19°C) and then aged for one or two months, like a lager, to bring out its mellow maltiness and aromatic hoppiness."

Today's feature presentation: the Alaskan Amber Alt-style beer. According to Beer Advocate's description of the style, "The extended conditioning mellows out the ale's fruitiness and produces an exceptionally smooth and delicate brew."

Alaskan Amber Alt-style beer

Alaskan Amber Alt-style beer

I think that is a fair characterization of Alaskan's product. Known best for their awesome smoked porter, Alaskan Brewing Co. also produces a funky winter ale (flavored with pine needles), a decent oatmeal stout, a Kölsch-style summer ale, and workman-like ESB and IPA.

But the Amber is a mellow brew, with a delicately malty, slightly musty aroma and flavor. This is a poundable beer, but it would be a shame not to slow down and appreciate its subtleties. 5.3 pct ABV and a scant 18 BTUs, it is nicely balanced.

Not the very best Altbier I've had, but it's darned good. This is a tasty ale worth your consideration. Refreshing and not overly complex, yet there's nothing "simple" or "common" about this beer either. It would appeal to a broad array of beer drinkers and pair well with food. Two thumbs up.

A New Hope

brianS October 14, 2008, at 9:33 pm 2 LTEs - (Sorry, but the time to add LTEs has expired) , ,

the meat by-product has arrived at the House of S.

A New Hop(e)

A New Hop(e)

The li'l fella needs to rest up a bit after his long journey. But he'll be back!

Please exsqueeze the editorialization on the label.

Game 152: Creme-filled Spongecakes at Indigenous Peoples

brianS September 17, 2008, at 5:35 pm 290 LTEs - (Sorry, but the time to add LTEs has expired) , , , ,

Here I am, trying to buck the recent trend of Game Log previews. Enough of the Donald Judd/Carl Andre/Richard Serra stuff already!

Recent Game Log previews

First pitch is scheduled for 6:05 Central, 4:05 Left Coast.

Probables:

Scottie Baker (4.28 xFIP, 115 tRA+, 1.20 WHIP, .389 SLGA, 123:39 K:BB in 153.67 innings) vs.
Cliff "Cy Young" Lee (3.64 xFIP, 165 tRA+, 1.06 WHIP, .335 SLGA, 157:28 K:BB in 210 innings).

Can everyone just STFU about K-Rod and the MVP? He's not the best pitcher in the AL, or even the best closer in the AL.

Cliff Lee is the runaway favorite for the Cy Young this year and he deserves it. He has been outstanding. A big part of his (rather unexpected) success this year can be attributed to his newfound appreciation for the ground ball. He's at a career-high 44.8 pct, up from a string of five consecutive seasons between 33 pct and 36 pct of batted balls. All of the gain has been at the expense of fly balls (28.1 pct, compared to 37.3 pct last season; he's never been below 33.8 pct FB before). Additionally, fewer of the balls-in-air are landing over the fence (2.9 pct, compared to 8 pct last year).

I don't know what he's done to conjure up these shifts in outcomes, but I hope he forgets all about his new attitude tonight.

Scottie, on the other hand, is who we thought he was. His GB pct is in the low/mid 30s, as it has been every year, his FB rate in the mid-30s, his ball pct right around 30. All in line with every year of his ML career. One thing is up slightly: his K rate is at 19.5 pct, compared to the 16s in '07 and '06; and one thing is down slightly (for the better): his BABIP of .286 is well below his .325 last season and .348 in '06. I suppose that could just be luck.

So, I'm hoping for a pitcher's duel tonight. Let's keep the tinder in the bullpen tonight, shall we, Scottie?

To accompany tonight's game I'm recommending the Resurrection Ale from The Brewer's Art. Not that I've had it. But we could use a little intervention, you know?? Jeff A, you got any pull??

 
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