CVIndependent

Wed10172018

Last updateTue, 18 Sep 2018 1pm

I have a lot on my mind. However, I will spare you from all but the beer things on my mind. I thought the best way to handle this would be to kinda-sorta do this à la Larry King’s odd USA Today column from some years ago: I’ll just hit on random topics that don’t necessarily have any relation to each other besides the overarching theme of craft beer.

In other words, I was lazy and didn’t come up with a one-topic column idea.

Now that I have raised your expectations to such a soaring height ...

• I want to give a shout-out to Andrew Smith and his Coachella Valley Beer Scene blog and Facebook page.

In 2011, I created the Facebook page, and after mentioning Schmidy’s Tavern (R.I.P. … you are missed), the Coachella Valley Homebrew Club, and Babe’s BBQ and Brewhouse, I quickly ran out of things to post about the beer scene. While there is still a long way to go in our beautiful valley, there is fortunately much more of a beer scene now, and Andrew gets in there and does great write-ups of what he finds. Check him out at cvbeerscene.com and on the aforementioned Facebook page.

• Modern Times Beer is killing it. Not literally, mind you: They’re vegan through and through, as the bottles and cans state.

If you have somehow missed the company’s beer until now, you must have been hiding out. It’s happily in many places in the valley, packaged and on tap. In the past year or so, the people there have opened The Dankness Dojo in Downtown L.A. and The Belmont Fermentorium in Portland. Both places have brewhouses and pump out wonderful beers which end up at the other facilities for you to try. From what I’ve experienced so far, Portland’s strength is in big, dark beers, and the Dojo seems adept at IPAs of all stripes. Another location in Encinitas and a swim club in Anaheim are in the works.

In August, I went to Modern Times’ fourth annual Festival of Dankness. It’s a hoppy beer festival, and notable brewers from all over the country are invited to pour. Situated at Waterfront Park in San Diego with an excellent view of the ocean, Coronado Island and downtown San Diego, the festival has been a wonderful respite from the awful August heat here in the desert. It has gotten better and better every year.

It serves as a reliable measure of what’s trending when it comes to IPAs. This year, sour IPAs made a big showing. Brut IPAs, mentioned in a previous column, popped up at a few booths as well, the most interesting of which was at Brouwerij West out of San Pedro. Of course, hazy IPAs and milkshake IPAs were prevalent. Eugene, Ore.’s Claim 52 Brewing had my favorite with its strawberry milkshake IPA. Strawberries and lactose only added to the hop flavors and didn’t step all over them and become a sweet mess. Cellarmaker Brewing in San Francisco brought a phenomenal hazy IPA called Double Mt. Nelson. This year’s Nelson Sauvin hop harvest seems to have made up for last year’s lackluster version, and the beers that have been popping up using them have been stellar. That includes Modern Times’ own Space Ways. It’s one of the best hazy IPAs I’ve had, period, and it’s still on the shelves in cans here and drinking wonderfully.

With every passing year, Modern Times continues to make me a bigger fan. I recommend them to you wholeheartedly.

• Speaking of IPAs, I want to give my opinion on some of these sub-styles.

Sour IPAs have been kettle-soured similarly to a Berlinerweisse or gose; the tartness and liberal amounts of hops evoke the flavors of fruit juice. The examples I’ve tried so far have been fun, but I am still a bigger fan of dry-hopped kettle sours. It’s a subtle distinction, but it can be encapsulated thusly: The sourness of sour IPAs is there to support the hop flavors, while dry-hopped kettle sours are sour ales with hop aromas and flavors to support it. It’s a distinction without a difference, but my palate can certainly tell. Almanac Brewing and Prairie Artisan Ales make great examples of the latter style.

I have finally have tried a few brut IPAs and have not been terribly impressed. I was very excited when I first began hearing about them, but the beers have not met my expectations. It seems like the process that makes these beers so dry also strips away much of the aroma and flavor of a normal IPA. But there is nothing wrong with subtlety, and I will continue to try new examples of the style with an open mind. There is currently a brut IPA on where I work—a shout out to all my co-workers at Coachella Valley Brewing Company … even you, Uncle Ben—and it is honestly the best I’ve tried.

From time to time, I have good ideas. One of my latest was an idea for a coconut bock. I conceived of the recipe (with some serious inspiration from Gordon Biersch’s excellent Heller Bock) with the help of our head brewer, and the team did a brilliant job executing this one. It should be on tap soon if it isn’t already. I’m calling it Coconut Toast, because that is the experience of drinking it. Definitely tell me what you think of my baby when you try it.

• Do you know what English bitter ales are? They’re really not that bitter and lean toward the malty side, but the name has made it extremely difficult for the styles (ordinary, strong, extra strong) to catch on in America. It is a travesty too, because it’s such a lovely, sessionable style. The same goes for old ale style (though it’s decidedly not sessionable). It is not a great name, but a well-made example is such a thing of beauty. Alesmith, North Coast and Deschutes are the only craft breweries I can think of off the top of my head that regularly make old ales (and they make them well, I would add). Belgian styles seem to have largely fallen out of favor, too, and this might be the biggest tragedy. Some might think Belgian ales are all high ABV affairs, but it’s just not true.

The witbier retains popularity here, with Shock Top and Blue Moon being made by the big breweries. There are incredible versions of this in craft beer. Allagash White and Avery White Rascal are two of the finest, and they’re very true to the classic Belgian counterparts (St. Bernardus Wit being my favorite in the world). The lower-ABV Belgian abbey single style is an absolute gem, and we don’t see much of it here from Belgium, because it doesn’t travel well. The same goes for English bitters. It’s not that brewers won’t make these styles; they just do them in small batches knowing that they won’t sell well. I guess I’ll just need to make more money and travel to these places regularly in order to get my fix.

• While I’m on the subject of styles, I’d like to point out my disappointment in America on this front. No, I’m not saying American beers are largely disappointing. That would be insane (though it is not hard to find breweries making terrible, flawed beer). We are living through a craft beer boom, and it’s so much fun. What I am saying is that whenever there is an “American” version of a European style—be it an IPA, pilsner, stout, porter, barleywine, etc.—it essentially means the ABV and the hops are pumped up to a large degree. There is just no creativity in that.

American barleywine sucks. There, I said it. It is a pale shadow of the rich, complex, malty, delicious English counterpart.

Please, craft brewers of America, I beseech you: STOP OVER-HOPPING THESE STYLES. When I can’t tell the difference between an American Barleywine and an imperial IPA, you have failed.

End of rant.

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

When I ponder beer history, two things stand out: the use of hops, and the invention of the drum roaster.

The former happened 800 to 900 years ago, give or take. Antiseptic agents are needed in the fermentation of beer to keep the good microflora in and the bad out. Brewers didn't know this—Louis Pasteur’s discoveries happened years later—but they did know that without certain things, beer could turn out poorly. Before hops became widely used, bitter herbs and spices were used for this purpose. Scotland has a tradition of using heather; in fact, you can still find some beers with heather on shelves if you go to the right places. Hops just wound up being more efficient and suitable for beer flavors. More about hops later.

As for the patenting of the drum roaster in 1818: Englishman Daniel Wheeler may have singlehandedly changed the course of beer history more than any other individual (outside of Pasteur, perhaps). Inspired by the process of roasting coffee, he set about adapting it for kilning and roasting malts using indirect heat. Before the roaster, malt was spread on a metal floor, and a fire (often fueled by coke, a coal residue, although wood and coal were sometimes used) was lit underneath. This led to grains on the bottom being scorched while some on top remained relatively green—with a lot of smokiness imparted into the grain. With Wheeler's invention, a variety of reliably kilned and roasted grains could be produced to augment the much more efficient pale malt used as a beer's base. This resulted in an explosion of different styles in Europe—so the next time you're drinking a nice stout, Vienna lager, Schwarzbier or almost any other style, raise that glass to Daniel Wheeler. 

This all brings us to the present, and current beer trends.

Hazy (or officially, New England) IPAs and pastry stouts are in vogue and don't look to be losing any popularity. The names of these styles pretty much tell the stories: The hazy IPAs are made hazy by the combination of an English yeast—which traditionally doesn't allow for dry beers, but has a light, fruity ester as a byproduct—with additions such as oats or wheat, not to mention the haze from the ridiculous amounts of hops added. Unlike many West Coast IPAs, though, they are usually only slightly bitter. The low-bitterness trend has leaked into the West Coast styles now, and I'm a huge fan of this. As with some crazes, things can get a little nutty; I've heard stories of people standing in line at breweries for hours (or paying people to stand in line for them as surrogates), only to promptly leave when the beer released announced is "only," say, a coffee porter. While I personally find many "hazies" and pastry stouts to be rather similar (I can't tell you how many times I've had some combination of cinnamon, maple syrup, coffee and maybe fruit in the stouts), they have excited many people who weren't all that into craft beer before.

Happily, lagers have seen a resurgence. Last summer, I discovered several very drinkable pilsners from breweries that mostly trade in IPAs, stouts and kettle sours. (Think Berlinerweisse—a light, tart wheat ale originating from Germany.) Mexican lagers have come along for this ride, which makes sense, because not only is this a cherished style of our friends to the south of us; the style is also very similar to a pilsner, with the exception of the use of corn or maize to dry the beer out and add a touch of their flavor. Firestone's Pivo Pils and Firestone Lager (a take on the Munich helles style) is leading this charge, and I'm all for it. Lagers are subtle and can be surprisingly diverse, but they are also much more difficult to get right and take much longer in a brewery's tanks to make. More time in tanks leads to less tank space for new beer, which leads to a potential loss of profit if not planned carefully. While a hazy IPA can take less than two weeks to reach your glass, a lager can take anywhere from six weeks to three months. As a fan of Old World beer styles that don't really get the time they deserve here in America, I wholeheartedly look forward to more of this trend.

Now comes the tough part: Predicting the future. To do so, I sought some help.

First, I turned to my friend and one of the most talented and knowledgeable people I know when it comes to beer, master brewer Chris Anderson.

"I think the IPA will continue to be the hottest style in craft beer,” he said via email. “I think more spin-offs of this most popular style on the planet will be the norm. Brut IPA and Southwest IPA are two relatively new styles gaining traction."

Julian Shrago, head brewer at Beachwood BBQ and Brewing in Long Beach (which I cannot recommend enough), agrees. “‘Brut IPA' is a new style that originated in the San Francisco Bay Area. They’re brewed with a special enzyme that allows them to be almost 100 percent attenuated. I like this idea, and it seems to be an interesting contrast to hazies."

I have personally not yet tried this "hop champagne,” but I am looking forward to this being a lovely, spritzy showcase for some of the incredible new hop varieties that keep emerging, as well as the old standby hops we love. The Southwest IPA style Anderson mentioned is an IPA using agave syrup to dry the beer out and possibly add some earthy notes; these beers often are made with Southwest-themed hops such as El Dorado and Amarillo.

Anderson also sees both uncertainty and excitement—not just the craft-beer industry, but in the alcohol and spirits industry in general: "The millennial craft beer drinker is most definitely not a loyalist like the previous generations were. On Monday, they may have a cocktail; Tuesday or Wednesday, a glass of wine; Thursday and Friday, a beer—but not the same brands from week to week. Throughout the weekend, maybe they will consume some cannabis and not touch any of the aforementioned alcoholic beverages when doing so. This will continue to fuel diversity in the varying alcoholic beverage industries and will also continue to make all of these sectors ultra-competitive."

A friend of mine who is the director of the hop division of a very large hop concern (who wishes to go unnamed for this article) weighed in.

"I feel that the consumer is now more educated in craft beers, thus being open to different styles and flavor profiles,” he said. “For example, I see sour beers gaining in popularity; perhaps it’s the refreshing nature, relieving the palate from the hop grenades of IPAs and pale ales.

“Furthermore, barrel-aged beers are on the rise, and people are willing to pay the $20-per-bottle price point for these complex, rich and sophisticated libations. Fruit additions are increasing as well, from powders, purees, concentrates, skins/peels to actual fruit; there are more and more of them on the tap or on the shelf."

When it comes to hops, he sees this fruity trend following—in the flavors and aromas of newer strains of hops. However, he sees the hop industry moving more toward bolstering pest and mildew resistance.

"A major focus of hop-breeding will be on pest/disease resistance varieties,” he said. “The grower is facing immense challenges from pest pressure, such as an increasingly pesticide-resistant mite, to new aggressive strains of powdery mildew. Growers are also conscientious of the need to reduce the use of conventional pest control chemicals (and move) to more biological/natural methods." This is where genetic engineering can really do some wonderful things, despite some people's irrational distrust of the technology.

While we’ve now examined beer’s past, present in future … one thing I didn't mention is glitter beer. That was intentional. There is one very easy thing about the future to predict, however: I’ll soon be at the fridge to get a beer to fill my glass.

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

I am a craft-beer lover who doesn’t just like hazy IPAs or pastry-inspired stouts, so I revel in being introduced to new flavors and flavor combinations when I can. However, this has both good and bad consequences.

Every so often, I try a beer that transcends all of its flavors and becomes a kind of liquid symphony. Then there are times when I can’t believe the brewery allowed the beer I’m tasting to ever leave its doors.

I need to be careful here and state the obvious: If you love a beer, that’s great. Continue doing so, and don’t let anything I say—or anything anyone says—rob you of that love. You might like it because of its flaws, or perhaps you didn’t perceive them as such.

However, if you would like to train your palate to be a more-reliable detector of off-flavors in beer, follow me, and see what you can pick up next time you’re at your local brewery. I’ll break down some common off-flavors by their descriptors and then explain why it might be there. I will attempt to do this without being too dry or pedantic. Wish me luck!

Butterscotch or buttered popcorn: This is my old nemesis diacetyl. This is a byproduct of fermentation initially before it goes into a secondary phase where the yeast cleans it up. Certain English styles allow for low levels of this, and it can sometimes be pleasant (or so I’m told—I despise this off-flavor wherever I come across it), but for the most part, it means a full, healthy fermentation did not occur. Occasionally, this flavor can arise alongside a vinegar-like flavor to indicate a possible infection in the beer line. When at high levels, diacetyl will also cause the beer to have a slicker mouthfeel. As much as I dislike this flavor when I encounter it in beer, I have seen it put to good use in a beer by Southern Tier Brewing Company called Creme Brulee. This beer is a great example of the sum being more than the sum of the parts.

Green apple or rotting apple: Similar to diacetyl, acetaldehyde is a byproduct of primary fermentation and gets cleaned up as long as the yeast is given enough time. Can I interest you in a nice, dry cider instead?

Vegetal, cooked cabbage or cooked corn: Dimethyl sulfide (or DMS, because that is way easier to say) is as gross as the descriptors sound. Not that cabbage or corn is disgusting—but would you drink juice made from them? This can have a number of causes, but I find it most often in hoppy beers. It makes the beer an instant drain-pour for me.

Paint thinner or nail-polish remover: Oh, yes. Over-stressed yeast (usually at higher-than-normal fermentation temperatures combined with oxidation) can cause a beer to become solvent-like. There’s no getting around it, either; you can’t cover this one up. It just sits there like an 800-pound gorilla and dares you to drink more. Be wary of the gorilla, folks.

Skunk: The first sip of beer I can remember was of my Canadian dad’s Moosehead Lager. I remember it pretty clearly—because it tasted like fizzy skunk spray. For good reason, too; the compound causing that flavor is called mercaptan and is the chemical in skunk spray. Light is beer’s enemy; UV light rays react with compounds in the hops and create that distinctive off-flavor. If a beer is sitting on a shelf in clear, green or blue bottles … keep walking. Even with brown bottles, after a while, that beer is destined to become light-struck. This is one reason why the market is being flooded with canned craft beers, and I don’t see that trend slowing at all. At one point, international beer brands like the aforementioned Moosehead, Heineken and Amstel were bottling their beers in green bottles to the point where people thought mercaptan was just an acceptable beer flavor. It is not, and I implore you to discourage this by not buying any beer in a clear, blue or green bottle.

Oxidation: I use the term instead of the descriptor, because this one has a lot of range. Mostly, an oxidized beer will give off flavors and aromas of paper or wet cardboard—associated with stale beer. It can even resemble decaying vegetables. A well-aged beer, however, can have very pleasant oxidized notes of honey or sherry. Brewers go to great lengths to package their beer with as little free oxygen inside as possible, but it’s always there, and you run the risk of it overtaking your bottled or canned beer the longer you take to enjoy it. Lower temperatures and darkness slow this process down, so age your beer accordingly.

Medicinal, smoky or plastic: Yeast is such an interesting life form. It’s ubiquitous in our environment and is highly survivable and adaptable. Brewing yeast strains are no different. Whole dissertations have been written on fermentation. Some of the more enjoyable compounds that emerge in varying degrees from fermentation are esters and phenols. If you’ve had Belgian ales or perhaps a German hefeweizen, you are already familiar with them. Esters can produce a wide range of fruity flavors such as banana, bubblegum, citrus or pomegranate. Phenols have their own range that includes clove and white pepper—but this is the light side of phenols. The dark side can come out when the yeast is in a more-stressful environment and throws out highly medicinal (think “bandage”), smoky or plasticky aromas and flavors. They are definitely unpleasant.

Astringency: This is a sensation more than a flavor, but it’s often indicative of a flawed process. Overly steeped or milled grains are a common culprit, as is over-hopping. If you’ve ever had a red wine or tea that was steeped too long, and it seemed to suck all the moisture out of your tongue as it passed over, you’ve experienced astringency. Tannins (usually from the husks of grain) and polyphenols (usually from hops) should be mitigated as much as possible so that your beer is refreshing and doesn’t require you to alternate sips of water to compensate.

There are more off-flavors (grassy, yeasty and sulfuric being among them), but you can search for yourself and dive deep.

Lest you think these don’t show up very often, I’ve experienced each one of these at least once in the past three months. Here’s a tip for tasting that can help you discern subtle flavors in anything: After you swallow the beer, exhale through your nose with your mouth closed. You have a separate olfactory sense called the retronasal system, and it can pick up things your orthonasal system (your nostrils and mouth) might have missed.

Yeah, you’re right, I just got dry and pedantic. How to fix that?

WHO WANTS TO SHOTGUN A BEER?!

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

Picture it: North Park. San Diego. 2018.

(Sorry, I’ve been watching The Golden Girls lately. Actually, I’m not sorry; that show is brilliant.)

The Coachella Valley, while a wonderful place, is a little short on craft-beer experiences—although some of us are working to make that less true. In the meantime, thirsty desert-dwellers have some great options within a few driving hours—including a neighborhood in San Diego called North Park.

Located off Interstate 805 just south of the 8, North Park is bursting with places to ingest and imbibe all sorts of delicious food and drink. One of my all-time favorite places to have a beer (or four) is Toronado San Diego. I tagged along with my friend Justin, who got more epic tattoo work done by Adam Hathorn at Big Trouble Tattoo (conveniently located next door to and upstairs from the bar). Toronado is a satellite bar of its namesake in San Francisco; the SF location has been open 30 years and is classified by LocalWiki’s site as “a dive bar for beer snobs.” I sadly have never been, but fortunately, the North Park location—which opened almost 10 years ago—is much more accessible to me. I wouldn’t call it a dive, but it’s definitely no-frills: You have a board above the bar teeming with breweries and beer names, and very knowledgeable staffers (such as the lovely Laura) to guide you through your beer experience. Don’t know what you might like? Let her know what you desire, and she will set you up with something to make your taste buds tingle. One of my favorite things about the bar is its devotion to local breweries: If a brewer is right in their neighborhood, they usually don’t bother, but if the brewer is elsewhere in the larger San Diego area, and that brewer produces quality stuff, Toronado will welcome it.

Beyond San Diego, Toronado offers classic beers from Belgium, like the beautiful Rodenbach Grand Cru, in all its blended-vintage, tart, malty glory. Yes, the bar also often carries the infamous Pliny the Elder Double IPA, from Russian River Brewing in Santa Rosa. I love Russian River, but take my advice, and try some San Diegan hoppy beers—and you might find that Pliny isn’t as good as you thought. For instance, on my most recent visit, the Hop Swingers IPA—a hazy IPA collaboration from Carlsbad’s Burgeon Beer Company and San Clemente-based Artifex Brewing—blew my mind with its richly tropical and resinous aroma and flavor. On that same trip, I was happy to be joined by and have a great conversation with my good friend James, who lives within walking distance of the bar. (I am deeply jealous yet also relieved that I don’t live that close, for fear that I might end up there too much.) He had a Dark Strong Ale from Belgium called Affligem Noël—a Christmas-spiced abbey-style ale full of flavor.

Enough of my romance with Toronado: There are other places to explore if you’re not as inclined as I am to plant your butt on a bar stool for an entire afternoon. You could go a little down the street and hit the Rip Current Brewing tasting room, and try one of many diverse beers. Belching Beaver Brewery also has a satellite tasting room, and around the corner from that, Tiger!Tiger! is a wonderful place to get a craft beer or two on tap, alongside some inventive bar food. I mean, sausage poutine fries? Come on!

A really fun place to kill time is the Coin-Op Game Room. Play your way through dozens of arcade games—with the help of a great craft-beer selection! A personal favorite is a small bottle shop/tap room franchise called Bottle Craft. The store’s tap list is unique, and you can sip on tasters and nosh charcuterie while perusing bottles and cans of (what for desert residents would be) very hard to find beer. I picked up a bottle of insanely good beer from Brouwerij Boon called Mariage Parfait. This “gueuze” lambic is one of the best: It is a blend of 95 percent 3-year barrel-aged beer, with 5 percent young (less than a year old) lambic. There is also a cherry version of this called a Kriek. Don’t be fooled by the strange Flemish language; these beers are delicacies, pure and simple. I also was able to try the “Forged Series” of four coffee imperial stouts on which Bottle Craft and Mason Ale Works collaborated. Conveniently, they carried a four-pack of cans of each variant. (As good as this place is, the Little Italy location is even better.)

There are some other places I should mention that are just a short Lyft ride away; unfortunately, I don’t have the room to go too deeply into them all:

Modern Times Brewing has two locations: the brewery taproom (complete with a coffee bar serving their delicious coffee), and a North Park tasting room. The beer is great all around—and the décor offers an interesting hipster aesthetic (including chandeliers made from tumbleweeds containing interwoven Christmas tree lights). Both locations can get quite busy.

North Park Beer Co. is located right across the street from Bottle Craft and offers great beer and food from the Mastiff Kitchen, which is an offshoot of the Mastiff Sausage food trucks. They expand out from just serving sausage here, but trust me: The sausage is legit. What’s better with beer than meat in tube form?

Blind Lady Ale House in the nearby Normal Heights neighborhood has a lot—beer, pizza, charcuterie … OK, that’s not a lot, but within those confines, a whole world of flavors are contained. Try some of their own Automatic Brewing beers—made in an impossibly small space at that location.

Hamilton’s Tavern in South Park (yes, friendly faces everywhere) is another classic beer bar in San Diego that rivals Toronado. Indeed, it is a dive bar for beer snobs. The last time I visited, Melvin Brewing from Alpine, Wyo., was holding one of the 2x4 Days—celebrating the release of its incredible 2x4 Double IPA by taking over many taps, showing nothing but martial-arts movies on the TVs, and giving out swag like logo bandannas and ninja star-shaped coasters. The bartender dressed as a ninja really sold it for me, as did the showing of Zatoichi: The Blind Swordsman.

If I’m in the North Park area, you’ll likely find me parked at Toronado, planning my next move from there ... if there is one. Happy hunting!

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

Writing a column about the history of beer is a much more daunting task than one might expect.

As I stated in my last column, beer is the oldest alcoholic beverage recorded in history. In fact,The Hymn to Ninkasi,"circa 1800 B.C., a tribute to the Sumerian women whose responsibility it was to brew beer, is one of the earliest writings that we still have today. They brewed beer by baking bappir (a honey bread), crumbling it in water, and allowing it to ferment, with the addition of honey and/or dates. The unfiltered beer then had to be drunk through a straw with a filter—much like the South American yerba mate tea.

Allow me to digress here and offer a plausible theory of how the first beer came to be discovered. I say "discovered," because brewers are stewards of the yeast or bacteria that make sugary wort (the fermentable, hoppy brew at the end of the brewing process) into glorious beer; they do their best to make a suitable environment for the yeast to do their business. I submit that the first "brewers" (circa 5,000 B.C.) probably didn't brew at all, but instead carelessly left a bowl of grains out in the open, allowing rainwater to collect inside. Or perhaps they prepared a hot cereal of some kind, and the same thing happened. After a period of a couple of weeks or so, someone was brave—or desperately thirsty—enough to stick in a straw and take a hit. (My hunch is that, knowing humans, it was on a dare.) The result was a slightly euphoric feeling, and eventually, someone figured out how to improve the process.

You may laugh, but animals and insects were in on the act long before homo sapiens was. Certain species either have a high tolerance for alcohol in overly ripe fruit, or eat said fruit and enjoy a good buzz.

Let us move to ancient Greece and Rome. As wine grew to prominence, beer remained the alcoholic drink of the lower classes. In northern Europe, beer reigned—mostly due to climate. Without refrigeration, hot weather sours beer quickly, while in cooler climates, beer can be fermented for much of the year. Therefore, you can imagine a sort of "grape/grain" line dividing Europe latitudinally. This largely remains true today, with some notable exceptions. Beer also afforded people a safe beverage in places where the water source might have been "compromised."

Our friend humulus lupulus, aka the hop, comes into the picture around the 9th century A.D. in writing, but it would take another 200-300 years before it became the preferred bittering and antiseptic agent in beer. Keep in mind, bacteria and yeast were not known about until Louis Pasteur in the 19th century. Brewers just knew that, with hops, their beer was less likely to be undrinkable. Climate also shows its influence here: Hops thrive between the 35th and 55th latitudes in both hemispheres. This plays out in history, with places like Scotland and Ireland having much more malt-forward beers (though in the case of Scotland, this was as a slight to England, where most of the hops were grown), and places like the Czech Republic and Germany having more crisp, hoppy lagers. The makeup of the water in every region played a big part as well.

And then there's Belgium. Since this is a "brief" history, I must restrain myself from heaping effusive praise on Belgian beers and their histories. What I will mention is that it all began in the 12th century with monks in abbeys seeking to brew something potable. What then ensued was the creation of some of the most elegant, subtle and exciting beers in the world. If you have any interest in learning more about Belgian beer history, ignore the books (for now); get to the nearest beer store; and start making your way through the country's beers. Just avoid the fake beers like Stella Artois and Leffe. They are corporate black parodies of Belgian beer.

England and Germany also deserve mention. Germany is responsible for the invention of lagering (cold storage during a slower fermentation period than an ale, with a different type of yeast), as well as Noble hops. England invented the porter, stout and pale ale, among others—and amassed a huge empire that helped make beer well-known.

From these two brewing cultures, we move to America. Native American tribes were making a form of beer before Europeans arrived that used maize and birch sap. Once settlers came, brewers often had to make do with native ingredients—like a different type of malt, grains like maize, and hop varietals such as Cluster hops. The result was a much drier, lighter-bodied beer. German immigrants eventually used these ingredients to their advantage to create what is now known as the Pre-Prohibition Pilsner. After Prohibition, a few of the surviving breweries took this style and used even more corn and other lower-protein adjuncts to create a more-diluted version. Then they added marketing to sell this as the working man's drink.

Several ghastly decades later, some breweries began to appear and make beer that, well, tasted good. A man who is widely considered to be the godfather of craft beer is Fritz Maytag. He purchased the Anchor Brewing Co. in 1965 and quietly began brewing tastier beer. In 1978, President Jimmy Carter signed a bill into law making homebrewing legal. Not long after, Sierra Nevada Brewing Co. introduced the world to its Pale Ale. It was its day's "hop bomb." Piney, citrusy, bitter and vastly different from everything else on the shelves, it spurred more creativity. Around the same time, Jim Koch and his Boston Beer Company began to brew Samuel Adams and introduce drinkers to forgotten styles in America.

The leak in the dam became a deluge; new styles evolved; and the United States became the most exciting country in which to be a beer drinker. As of this writing, there are more than 5,300 breweries in the United States. This is up from 89 in 1978. And the end doesn't seem to be anywhere in sight.

One could look at all of this history and conclude that this is the best time and place for a beer-drinker to be alive. One could also pour a beer and raise a glass to celebrate this fact.

Cheers!

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

One of the skills I had to acquire before becoming a certified cicerone (the beer equivalent of a sommelier, more or less) was pairing beer with food. In other words, the IPA I was ordering with my hamburger was research! Works for me.

You may be familiar with the idea of wine dinners, but you might not know that when it comes to pairing foods with beverages, beer wipes the floor with wine. Yeah, I included that sentence to provoke a reaction with wine-lovers. The thing is … it happens to be true!

Just think about how beer is made for a moment: The grains are prepared in various ways (malting, kilning and/or roasting), then steeped in the mashing process (much like hot cereal); the sugars are then boiled, with ingredients added at any number of points during the end of the boil and fermentation.

With wine? There are grapes. Maybe some will be blended together. Ergo beer > wine.

I know I'm short-changing wine here, but I bristle at the assumed superiority of wine to beer. Wine struggles where beer breezes in and amazes. Spicy foods, desserts, complex or simple entrées, among all cultures and preparations—beer has it covered, usually from multiple angles. Do you think wine and cheese is dreamy? Beer and cheese will wake you up and make you praise the day. The Belgians have known this for a long time, and has Cuisine à la Biere, which uses the country's delicious beers in the preparation of dishes such as mussels sautéed in a tripel or gueuze, or carbonnade flamande, a beef and onion stew using Flanders red ale instead of water or broth.

Yes, you, too, can pair beer and food. There are a few principles to keep in mind when planning an individual pairing or a multi-course beer dinner:

Match intensities: This is a fairly simple idea: If you have a pairing in which either the beer or the food overwhelms, you might as well have had water rather than beer with your food. When a meal has numerous courses, this is even more important. If you can raise the intensity of the pairings along the way, you can leave your dinner guests blissfully sated. Keep in mind the beer’s strength, as well as how hoppy, roasty, smoky, bitter, etc., it is, and then arrange the dinner courses accordingly.

Complement, contrast and combine: These are the three ways you can approach a pairing. Finding a beer that resembles or includes ingredients contained within the food should be obvious—a citrusy, herbal American pale ale with tacos, for example, or a toasty, nutty English Brown ale with a sharp cheddar. (You will think you're having a grilled cheese sandwich!)

Contrast is another way of approaching a pairing. This is a little more difficult, but a simple way of doing it is using a beer's carbonation and bitterness to "cut" through the food and refresh the palate when necessary. Contrasting flavors can also be done in so many ways that it would be impossible for me to convey even the basics without boring you to death. This is where playing around with pairings is very fun and educational. Good examples of this are pairing a fruited lambic (Belgian sour ale) with a chocolate cake, where the sour, fruity and spritzy beer contrasts with the rich and sweet flavors of the cake. A roasty, creamy stout like Guinness with oysters is a classic pairing. I've had much success combining hoppy beers with chocolates as well (although one could say that eating chocolate and drinking beer simultaneously is a success in and of itself, regardless of how they pair up).

Finally, combining flavors in beer and food to leave the impression of something else altogether can be a great way to conduct whole beer dinners. Themes are another good idea: You can use a single beer style with different courses, or pair beers with a particular cuisine, or develop any kind of theme that unites both.

Pitfalls: I've mentioned some "home run" combinations, but there are also potential duds. For example, hoppy beers make oily fish (sardines, anchovies, etc.) taste harshly metallic. Gross. Hops and alcohol accentuate capsaicin in spicy foods. This isn't necessarily a bad thing if you're a spice junkie like me. Malt-ier beers will soothe that heat, alternately.

I've paired food from the highly talented Jeshua Garza of Kuma Catering with then-head brewer Chris Anderson's beers at Coachella Valley Brewing for some private dinners. Here is the menu from one of my favorites.

Amuse bouche: Crab arancini with shaved parmesan, paired with Oasis Apple Ale, an American wheat ale with fresh-pressed McIntosh apples. The carbonation in the beer cuts through the fried rice ball and lifts it off the palate, while the slightly tart apple notes contrast the savory crab and cheese.

First Course: Citrus-cured salmon puntarelle, anchovy dressing, radish, lemon aioli, grapefruit and breadcrumbs, paired with Desert Swarm, a Belgian-style honey double witbier with kumquats and coriander. Again, carbonation helps clear the palate for the next bite, while the citrus in the beer and in the food complement each other. The banana yeast esters and coriander in the beer add an extra dimension.

Second course: Sous vide herb chicken, curried sun-choke puree, crispy Brussels sprouts and orange almond pistou, paired with Big Cat Tart Farmhouse Style Ale, containing desert sage, rosemary and grains of paradise. This was the highlight of the dinner: Tartness meets tartness, and citrus in the food plays well off of the curried puree and Brussels sprouts. Then the herbs and spices in the beer cling to the tender chicken perfectly.

Third course: Lamb leg, smoked yogurt, chili baby turnips, roasted persimmons and pork jus, paired with Dubbel Date, a Belgian dubbel with dates. This is a great example of both types of contrast mentioned previously. Belgian beers are typically highly carbonated and dry, and contain fruity, sweet (but not cloying) flavors. This helps the savory, smoky, roasty, fatty goodness of the lamb slide on down and adds sweetness to get you reaching for that next bite.

Fourth course: Caramelized pear tart, toasted coriander ice cream, mint and meyer lemon syrup, paired with Super Swarm on Brett, a variation of a stronger version of Desert Swarm aged in whiskey barrels with pomegranate molasses. This has complement (sweetness, breadiness, citrus and coriander), contrast (a higher alcohol by volume and carbonation against buttery, sweet flavors) and combination (it tasted like having Froot Loops cereal with some banana added alongside a nip of bourbon), all in one dish. I was lucky that this beer was on tap for this dinner, as only a limited amount was produced. 

I hope this whets your appetite. If in doubt … just go for it, and see what happens. If you find some interesting, delicious and/or unexpected pairings, please send them my way and share them so that we may all enjoy them.

One last thing: Make sure you don’t take this too seriously. One of the best things about beer is its accessibility. We don't need the level of snobbery that some wine enthusiasts can manage anywhere near the greatest and oldest alcoholic beverage in the world—beer. Cheers!

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

Today, we’re going to go over some tips on how to buy beer.

Before you throw up your hands and say, “Please … what is there to know about buying beer?! You enter a store that sells it, and you buy it!”—let me explain.

If you drink mass-produced lager and are perfectly happy with that, you don’t need this advice. The one thing the “big boys” in the brewing industry are good at is making their beer exactly the same, every time, and getting it to you as fresh as possible, as often as possible. But if you are like me and love craft beer—in other words, you look forward to having your taste buds challenged and your mind blown—this advice will help.

I have some good and bad news for you. First, the bad: There is bad beer everywhere. The good news: There is excellent beer almost everywhere, and if you follow a few rules, you can greatly increase your chances of finding some great beer.

How am I qualified to tell you, the wise consumer, about this? I am what is called a certified cicerone. Think of it as the equivalent of a sommelier (a wine “expert”) for beer. I spent a year studying (after 23 years of exploring and learning on my own) for a 4 1/2-hour exam that only 33 percent of all test-takers pass. (This is only the second level of a four-level system of certifications, by the way.) In other words, when it comes to the subject of beer, you can go very deep.

Anyway, enough about my bona fides; let’s jump into the rabbit hole.

1. Beer goes bad at varying rates. A can or keg is ideal for protecting beer, because light, oxygen and heat are beer’s worst enemies. The brown bottle offers the next-best protection, followed by green and clear bottles, which provide almost no protection. Also, refrigerated beer is the best to buy. There are many reasons for this, but suffice it to say that beer stored in cold, dark places is preferable.

2. Check the dates. Many craft breweries stamp or print the bottling date somewhere on the packaging.

Hoppy beers are the first to go bad. This is due to the breakdown of the various hop compounds in the beer, as well as possible exposure to UV rays (Ever had skunky beer, anyone?) If that IPA is more than three months old, it probably isn’t what the brewer wanted you to taste—especially if it was not refrigerated or protected from light.

Three to six months is good for most other styles. There are major exceptions to this—for example, many Belgian trappist styles and sour ales last longer, as do stronger ales such as barley wines and imperial stouts—but a good way to look at it is this: The brewer would not have packaged and released the beer if he or she didn’t think it was ready to drink. I have saved enough bottles—and been subsequently disappointed—often enough to now seriously limit the number of beers I cellar.

3. Crowd-sourcing sites like BeerAdvocate are your friends. BeerAdvocate is a website that allows users to add, rate and review beers, as well as breweries and craft-beer bars. If you have any questions or are wondering what the beer you’re looking at in the store is, you can look it up there and get some generally thoughtful reviews.

Many places sell or serve craft with employees who can’t offer you much help—but luckily, you are armed with a powerful pocket computer that can access the vast information resource that is the Internet. Remember to consider the source, however.

4. Don’t be afraid to send that beer back. You might feel odd doing this—but a beer you’ve been served may be flawed. It may be the beer itself is no good and suffers from off-flavors; the keg may be old; or the lines that bring the beer to the tap may need cleaning. You don’t need to pay for a bad drink, and while a truly great beer bar will rarely, if ever, make these mistakes, they’ll gladly make up for it if they do.

And if a business reacts poorly when you send a beer back … be glad: You now know where not to drink in the future.

5. Take a chance. Many of the best beers I’ve ever purchased have been dice rolls when it came down to it. This does not need to happen as much as it did in the 1990s and 2000s—yes, I’m that old—because today, there are so many resources discussing so much beer from so many breweries. However, in some ways, this wealth information can be daunting, and even discouraging. If you’re afraid of looking ignorant … don’t be afraid. We’re all dreadfully ignorant about some things—so much so that there are things that we don’t even know that we don’t know. Do you know what I mean?

Anyway … if you are a curious person with a thirst for knowledge, you can dive in and become less and less ignorant, no matter your interest level in craft beer. Now, start getting that fresh, beautiful beer from that store or bar into your mouth.

Happy hunting!

Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Beer

It wasn’t that long ago that IBUs were all that mattered.

International bitterness units were all the rage as IPAs ascended to the top of the craft-beer mountain, and the higher IBU count, the better—if you wanted to prove yourself as the top “hophead” in your beer peer group. Bitterness was king, and the counterbalance was a big, thick, malty backbone that sometimes made it feel like you were drinking a burlap sack.

IBUs are scarcely an afterthought these days, as new catchphrases emerge to fill the mouths of craft-beer aficionados everywhere. One of those phrases—one I hear more and more often every day, in fact—is the word “juicy.”

Juicy is now often used in reference to a beer, usually a Northeast-style IPA, that is particularly fruity or tropical in flavor, and actually drinks sort of like a juice as much as it does a beer.

As in, “Try this mango-infused Northeast IPA, dude. It’s juicy!”

Those Northeast IPAs have gained a lot of traction in the craft-beer world, so I expect this term to become even more common. But my first thought when I heard the phrase some time ago was that beer is a liquid, which is, by nature, “juicy,” right? Heck, a lot of beer names now are starting to incorporate the word “juicy,” which will ultimately render it meaningless. But it’s fun for now. I guess.

Another one I keep hearing, usually in reference to crisp, refreshing, less-complex beers, is “crushable.” In other words, it’s a beer one can drink quickly as a thirst-quencher. It has good flavor, yes, but it isn’t the kind of flavor you sit and ponder while taking notes you’ll later use in your Untappd review; rather, it’s the kind of flavor you enjoy in the moment, in a more-fleeting way.

As in, “Try this hoppy wheat beer, dude. It’s crushable!”

This one is also known as “quaffable.” I’m pretty sure they’re interchangeable, so if you are the type who likes to zig when everyone else zags, feel free to revert to the classic phrase. “Sessionable,” which refers to beers lower in alcohol, comes into this ballpark as well, so you have lots of options to use at your next bottle swap.

Oh, yeah, and there’s “bottle swap.” That’s where you and a bunch of your beer-nerd friends come together; everyone brings an interesting bottle or two; and everyone tastes everyone else’s beer. I once brought a “40” of Miller High Life to a bottle swap as a joke. No one found it funny but me.

Another descriptive phrase I’ve been hearing for a while now is “drain pour”—as in, you just opened a beer and carefully poured it into a snifter to savor as you read your favorite Hemingway novel, but it is so tragically bad that you stop in your tracks and simply pour it down the drain. Next! As in, “I tried that maple banana scotch ale, dude. Drain pour.”

This one is at the height of beer snobbery because, well, who throws away beer? (OK, OK, I’ve done it. But not many times.)

Another derogatory phrase is “shelf turd.” I don’t hear this one as much, but I suspect it will come into its own as craft beer continues to grow into mainstream consciousness. Think of a shelf turd as this: a beer brewed in large quantities that can easily be obtained at your local Ralph’s. It might not even be a bad beer, but to the average beer snob, it has no value because of its ready availability, so it sits on the shelf and slowly goes stale. Or, heck, it might just be bad to begin with.

As in, “Dude, don’t take that Walmart shelf turd to the bottle swap!”

Shelf turds are sort of the opposite of “whales,” or as it is sometimes spelled in beer geekdom, “whalez.” (Come on, really?) A whale is a difficult-to-find, highly desirable beer that craft-beer nerds will actively seek out, sort of like Ahab did with that other whale. They might even stand in long lines to get it, and it will be cherished like a family heirloom, often gathering dust for months or years before being consumed, and bragged about in online beer forums.

As in, “Dude, I’m not trading you my whale for your crushable shelf turds!”

Have you heard the term “dank”? It’s an off-putting word to begin with, which might just be appropriate when describing a big beer that hangs heavy on the palate. Think a thick, sticky, double IPA with lots of harsh bitterness that may or may not taste and smell a bit like cannabis. As in, “Dude, this imperial IPA is so dank that it’s like drinking a burlap sack!” (In weed circles, dank means righteous smoke.)

OK, that’s enough to get you started—assuming you don’t already use these terms regularly—and there are way too many to include in one column. But by this time next year, there will no doubt be a dozen more making the rounds, so be on the lookout for Part II. Cheers.

This piece was originally published in LEO Weekly.

Published in Beer

There’s been a turn toward the wild and less-predictable side of beers over the past several years—and the sour-beer spectrum is evolving into a maze of conflicting substyles.

Kettle sours vs. barrel-aged sours? Berliner weisse or gose? What about dry-hopped American kettle sours?

Sour beers are refreshing and delicious during hotter months, but I’m going to go against the yeasty grain and delve into sours now that fall has arrived. What some non-beer-drinkers may not know—I’m looking at you, drinkers of only wine—is that sour beers can be perfect substitutes for wine. This is good news, considering that we’re coming up on the celebratory time of year with Thanksgiving feasts and holiday parties.

The bright, wild, vibrant world of sours offers a wide range of flavors and intensity—meaning they’re perfect for pairing with rich dishes. Many sour beers are fermented using a strain of Brettanomyces yeast, or Brett, for short. Although winemakers consider it a spoiling agent, brewers embrace the funky, flavorful yeast strains that help make sours, well, sour.

Here’s a primer on some of the terms you’ll hear in the world of sours.

Lambic beers: All lambics are spontaneously fermented with naturally occurring wild yeast. They are the only beers fermented via wild, airborne yeast. In other words, no yeast is added by the brewers. This rare style is produced in a very small region of Belgium. Fruit lambics are made by adding whole fruit, fruit pulp or fruit juice to a batch as it ages in oak casks.

Gose: Not to be confused with gueuze, gose is a traditional German-style unfiltered sour wheat beer. Goses are often viewed as perfect summer beers—but let’s face it: Summerish days are still lingering in the Coachella Valley. Characterized by ingredients such as coriander and salt, the German-style gose dates back to medieval Germany. Modern-day gose is usually light and crisp with a touch of sourness.

Flanders red ale: These come from West Flanders, Belgium. English brewmasters had established schedules of aging and blending for their ales in the 17th and 18th centuries, and it’s believed that Flanders brewmasters took this blending practice and ran with it. Flanders reds are aged in barrels or foeders for 8 to 18 months and are more red-wine-like because of black cherry, red currant and orange flavors. Flanders brown ales are more of a modern interpretation. I am a fan of the Duchesse de Bourgogne Brouwerij Verhaeghe. This 6 percent alcohol-by-volume mahogany brown sour is faintly tart with balsamic notes, and is punctuated by rich fruit astringency, plentiful oak and modest vanilla. I also recommend the Bruery Terreux Oude Tart. Aged in red-wine barrels for up to 18 months, this 7.5 percent ABV Flemish-style red is also available with fruit additions of cherries, boysenberries and raspberries.

As for other sour-style beers: The following are worth picking up for your next get-together or celebration:

• 8 Wired Gypsy Funk

• Beachwood Blendery Coolship Chaos

• Boulevard Love Child #8

• Casa Agria Heritage Gold

• Cigar City Lactobacillus Guava Grove

• Crooked Stave St Bretta Citrus Wildbier

• Firestone Walker SLOambic

• Funkwerks Raspberry Provincial

• Lost Abbey Framboise de Amorosa

• Mikkeller Hallo Ich Bin Berliner Weisse Raspberry

• Oud Beersel Oude Kriek Vieille

• Societe The Thief

• Track 7 Chasing Rainbows

Mistletoes aren’t the only place appropriate for puckering up. Thanks to sours, lip-smacking boozy flavors are perfect just about any time.

Published in Beer

Bier ist gut. For those who don’t know German, here’s a rough translation: Beer frickin’ rocks.

It’s the 184th anniversary of Oktoberfest in Munich. In the 1800s, some beer-loving members of the German royalty decided to get hitched—and that’s how we ended up with the rich, amber and copper seasonals that are Oktoberfest-style beers. (It’s kind of like a really long, international game of telephone that started with a traditional German marriage and horse race, and ended with a bunch of people gathering to drink beer, roast sausages and wear some of the funniest outfits you’ll ever see.)

Even if you can’t make the trek to Munich for the pretzel-and-beer bacchanal, you can enjoy some of these fall beers while wearing lederhosen (or not). Oktoberfest-style beers, also known as Märzen, were originally brewed around March (März is the German word for March) and stored to be consumed in the fall, before modern refrigeration.

Here are some of the beers I’ll be enjoying this October.

Sierra Nevada Oktoberfest, 6.1 percent alcohol by volume: Every year, Sierra Nevada teams up with a different German brewer to craft a delicious Oktoberfest-style beer. This year, the brewery partnered with the legendary Brahaus Miltenberger to produce a delicious golden Märzen lager that’s balanced by traditional German-grown whole-cone hops.

Ayinger Oktober Fest-Märzen, 5.8 percent ABV: This brewery was founded in 1878 in the Bavarian village of Aying. This Oktoberfest Märzen is one of the most respected beers in this category.

Santa Fe Brewing Oktoberfest, 6 percent ABV: This classic German lager showcases the crispness of Munich malts mixed with Bavarian hops, giving the beer notes of lightly toasted grain and a bit of caramel sweetness—before a slightly spiced, floral hop finish.

Spaten Oktoberfestbier Ur-Märzen, 5.9 percent ABV: This brew features a toasted malt breadiness upfront, with a hint of sugar-cane sweetness. Few breweries in the city limits of Munich are allowed to serve beer there; the brews must conform to the age-old standard of Reinheitsgebot, or the Bavarian Purity Law. Like other authentic German beers brewed in Munich, Spaten pours an amber color and is crystal-clear.

Ninkasi Brewing Oktoberfest, 5.5 percent ABV: Celebrating the Pacific Northwest with Pisner malt and regional Sterling, Willamette and Mt. Hood hops, this seasonal beer highlights notes of toasty yet sweet pale grain, with some slight bitterness.

Hofbräu Original, 5.1 percent ABV: Enjoy this Munich helles lager-style beer brewed by Hofbräuhaus München in München, Germany. It has a crisp, clean aroma and taste, and is extremely easy-drinking. I remember chugging this style of beer in the legendary tourist mecca, the Hofbräuhaus. If you’re searching for a rich Oktoberfest beer … well, this isn’t it. Instead, it’s the beer you imagine when you think of those busty chicks roaming the beer halls holding five or six beers the size of your head.

Flying Dog Dogtoberfest Märzen, 5.6 percent ABV: Flying Dog uses 100 percent imported German ingredients for an authentic flavor. Specialty malts like Vienna, Munich 90, Munich 100 and Light Munich help make this brew a dark-amber color. Caramel flavor and spice make this a perfect fall beer. After winning the 2005 bronze, and 2008 and 2009 gold medals at the Great American Beer Festival in the German-Style Märzen category, this beer has become one to seek out. Besides, how can you not like beers that showcase the artwork of gonzo artist Ralph Steadman (best known for his work with Hunter S. Thompson) on the bottle?

Surly Brewing SurlyFest 2017, 6 percent ABV: This is not your typical Oktoberfest beer. Surly’s version is a dry-hopped rye lager with an earthy, biscuity flavor profile. Brewed with three different types of rye and one variety of American hops, the beer has a nice, peppery bite, with notes of caramel, and a decent amount of citrus and pine.

Left Hand Oktoberfest, 6.6 percent ABV: This beer-maker in Colorado starts brewing its Oktoberfest in the spring to achieve liquid bliss. With a gorgeous copper hue, Left Hand Oktoberfest is biscuit-y and, like many beers of this style, malty. The noble pedigree hops add a properly spicy, dry finish.

The change of seasons from summer to fall is a beautiful thing, as the new season heralds the arrival of awesome seasonals that should not be missed.

Beers, bratwurst and babes … I mean, how could you go wrong?

Published in Beer

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