Beer of the Week

I know that it's been a while since this blog has been a regular feature, so it's about time to get it back in motion.

Normally I'd save the BOTW for a weekend, but I figure it's been so long you can't complain.

Our feature this week comes from the well known Western Michigan powerhouse, Founders. Founders has been brewing since 1990, but has really become a craft brew staple over the last 5 years or so; with the dry-hopped citrus winner Centennial IPA, and the oil slick Breakfast Stout, it's easy to see why.

I was reintroduced to their Red's Rye at a local beer festival in St. Paul. As far as stand out ales, this brew jumped to mind with other quality entries like Lagunita's Lil' Sumpin' Sumpin' and Grand Teton's IPA.

Red's Rye P.A., as the bottle says, pours a rich amber color with some hints of red. The beer has a nice head with some significant lacing. There's a huge hop scent, with noticeable grapefruit and some spiciness. The mouthfeel is full and smooth, and the hops are balanced by a really nice sweet malt finish. The hops and the rye balance each other very nicely as they are washed down by the hops.

This is, without a doubt, one of the better IPAs in the country, and perhaps the very best brewed in the Midwest. If you're in Grand Rapids, stop by their beautiful tap room. If you're not, stop by your local liquor store and pick this one up.

Welcome back to Beer on the Brain.

Links of Interest:
Founders Brewing

Hooray Beer Of The Week

Ryan and I just returned from a much needed vacation in Jamaica and with that, this week's BOTW is Red Stripe.

Red Stripe, brewed in Kingston Jamaica, is probably most recognizable by two things. First, the short and squat bottles, with the simple red and white label (which were first used in 1975). Secondly, the 2001 ad campaign featuring a comedic Jamaican played by Dorrel Salmon shouting the catch phrase "Hooray Beer!" Here is a link to my personal favorite, "Red Stripe and Reggae Helping Our White Friends Dance for Over 70 Years".

Red Stripe has actually been brewed for the past 81 years. The company Desnoes & Geddes which created Surrey Brewery first brewed Red Stripe in 1928. Originally Red Stripe resembled more of an ale, heavier and darker. In 1938 the formula we still drink today was created. This formula is 4.7% Alcohol By Volume, it is moderate in body, bitterness, hop aroma and flavor, it also has a low butterstoch flavor, full bodied and has a smooth post palate sensation.

Although now the majority of the shares are owned by Guinness PLC, Red Stripe still is a true Jamaican beer. In 1962 when Jamaica earned its independence from Britian, a newspaper columnist for The Daily Gleaner was quoted as saying:

The real date of independence should have been 1928, when we established our self respect and self confidence through the production of a beer far beyond the capacity of mere Colonial dependants.

Red Stripe also supports and sponsors the Jamaican Bobsled Team, the 2007 World Cricket Tournament, and several reggae music events.

One interesting history note of Red Stripe is that in 1989 shipments to the US were temporarily suspended due to cannabis smuggling in shipment containers of Red Stripe in the Port of Miami.

Go out and get a six pack of Red Stripe and think of warmer places.

Link of Interest (although somewhat limited):

Red Stripe Beer

Beer of the Week - Victory in Pennsylvania

I purposefully withheld the BOTW a day or two in the hopes that I could give a timely nod to this brewery. The Steelers did not disappoint.

When one thinks "brewing culture," several states in the US might come to mind: California, Oregon, Colorado, Wisconsin, but probably not Pennsylvania. For those who know, Pennsylvania has been a hotbed of brewing culture since this nation was still a group of colonies.

Victory Brewing of Downingtown keeps Pennsylvania's rich heritage alive with a full slate of quality brews. From a delectable Belgian style blond, to a premium pilsner, Victory's slate runs the gamut, keeping quality high throughout.

Our BOTW is a year-round brew, an accurately named ale called Hop Devil. I'm generally leery of any beer that has "hop" in the name, but perhaps I should alter my prejudice, having been wowed by beer the likes of Hop Whore, Hop Slam, and also Victory's Hop Wallop.

If you need a classification beyond "ale" I guess I would call it an APA. Drinking it yourself is probably a better way for you to find out exactly what it's all about.

The drink starts with a punch to the palette, bringing those grapefruit you smell to life. Beyond the citrus, there is also a bit of a "grass" taste that really rounds the citrus into a spicy, earthy, tangy hop experience. The German malts don't get lost in this little demon; they hold their own, giving the beer a smooth mouthfeel and a clean round finish.

When you sit down to drink almost any Victory product, be careful. If you're anything like me you'll have the thought..."Man, I could drink 8 of these." While drinking 8 is not advised, sampling all of Victory's wares is.

Victory? Win.

Lookin' for Suds in All the Wrong Places

Brew pubs in Utah?

Now this is some change I can believe in!

Beer of the Week

One could speculate that since I haven't been tending to this blog and writing up beers, I haven't been tasting new and exciting brews. One would be wrong.

This week's BOTW comes to us from a place familiar to those acquainted with the American brewing revolution, Northern California.

Located about 30 miles north of San Francisco, Moylan's Brewery in Novato, California has a wide array of beers, including a pale ale, an IPA, a Stout, a barleywine style, and the star of our show, "Kilt Lifter" Scotch style ale.

A Scotch ale, or "Wee Heavy," as it is sometimes known, is one of four distinct brewing styles to come out of Scotland. The other three are called "Scottish Ales," and are named to reflect their increasing original gravity: light, heavy, and export. A Scotch ale has an original gravity higher than all three.

Barley being an abundant crop in Scotland, malt was never in short supply. In fact, when Scotland joined with England in 1707, the treaty specifically exempted Scotland from a malt excise, further encouraging the region's malt heavy ways.

Hops crops were another story. The common bittering agent refuses to flourish in Scotland, forcing Scottish brewers to use other ingredients for bittering like ginger, spices, and other herbs. Thus we have the malt-heavy and hops-light brews that comprise the style of the Scots.

Kilt lifter pours a dark amber color with a nice, tight, off white head. A caramel and biscuit smell is married with some fruity aromas (oh my God, is that watermelon?).

The beer is sweet and thick, but not as thick as some other Scotch ales out there (McEwan's). There's definitely a strong malt sweetness to the front, but it's complimented with a raisin taste and a distinct and just slightly bitter finish. There are earth tones in this beer, but not peat to the extent of a Scotch whiskey.

If you are leery about trying new Scotch ales, this is a quality beer not to fear. The malt isn't overpowering, and the earthiness of it doesn't knock your socks off. A fine outing from Moylan's.


Links of Interest:

Moylan's Brewery

Recipes on the Brain

What is the next best thing to drinking delicious beer? Why cooking with it of course. Combining my love of beer and my love of cooking not only provides me with tasty food, but also a better understanding of the flavors that shine through in certain beers.

Today I would like to share with you one of my favorite and easiest recipes I make involving beer:

Slow Cooker Kielbasa in Beer

Ingredients:
3 Cloves of Garlic
1 Medium Onion (I prefer red onion to add color)
7 Medium Potatoes (Yukon Gold or Red Potatoes)
1lb Polska Kielbasa (use the best you can find, check your local meat market)
1 Can or Jar of Sauerkraut
Spoonful of Horseradish
Pinch of Red Pepper Flakes
Fresh Cracked Black Pepper
Salt
Beer Ingredient:
2.5 bottles of an Oktoberfest Style Beer (My favorites to use are Paulaner Oktoberfest or Hacker Pschorr Oktoberfest; if you don't have access to either, a brown ale will work in a pinch)

Directions:
1. Turn the slow cooker to high. 2. Rough chop the garlic, onions and potatoes and toss them into the slow cooker. 3. Next, cut the Kielbasa into chunks that are about 2 inches long and add to the slow cooker. 4. Then add the horseradish and spices. 5. Finally, add the beer and the sauerkraut and stir.

Let the whole thing cook for about 4-5 hours checking in on it about once an hour to stir and see how it is coming along. If the beer boils down but you are not ready to serve, simply add a little more beer or some water. It is ready to eat when the potatoes are fork tender.

Enjoy with some spicy ground mustard and the rest of the 6 (or 12 if you are up for it) pack.

Links of Interest:
http://www.paulaner.de/home.php
http://www.hacker-pschorr.de/

Hello 2009!

Ok, I know, we have really been bad at the whole keeping up with the blog thing. Moving to Minneapolis, starting a new job for me, and Ryan starting law school has had our minds on other things. But I promise that we will be back soon posting and sharing our love of beer. Check back soon for reviews, recipes, and rants.