Adventures in Beer Tasting

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2009-01-03T13:01:00.001-08:00

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Sierra Nevada will be releasing Torpedo Extra IPA as new Year round beer

2008-12-10T07:28:00.001-08:00

From Beeradvocate.com (Pre-Release information)

Sierra Nevada will be releasing Torpedo Extra IPA as a new addition to our year-round staple of beers. The tentative release date is January 15. This is the first of two new year-round beers for Sierra Nevada in 2009, and the first change in our year-round lineup since we started back in 1980.

The beer will be available in 6-packs, with the same distribution as all of our other year-round and seasonal beers.About the beer: Contrary to popular belief Torpedo Ale is not a different version of Celebration. The confusion stems from the device itself. The name Torpedo stems from an invention that Ken Grossman and the brewers came up with several years ago. The Hop Torpedo is a cylindrical stainless steel vessel that was developed to harness the essential oils and resins in hops, without extracting bitterness.

The device essentially works like an espresso machine. A stainless filter basket is packed full of whole cone hops loaded into the vessel and sealed against pressure. The device is then placed in the fermentation cellars where beer from the cylindroconical fermenters is pushed down from the tanks, through the pressurized column of hops and back into the fermenting tank. The flow of beer out of the tanks, into the Torpedo and back into the fermenter can be controlled to extract different levels of flavor, aroma and bitterness.

Essentially, it is a new way of dry-hopping that extracts all of the oily resin without the residual bitterness of the traditional method.The confusion with Celebration came about because Celebration has ALWAYS been copiously dry-hopped. The idea came about because dry-hopping is both difficult, time consuming and wasteful. Also, dealing with dry hopping bags in a 400-600 bbls. Fermenters is an engineering nightmare. (those things are tall!) So, back to the point, the Torpedo was developed to use with Celebration.

After years of experimentation, we decided to stick with the traditional method of dry-hopping for Celebration and are using the Hop Torpedo for other inventions.There is also confusion, because Torpedo has been available for a few years as part of our limited draft selection program. We do a limited draft program as a way to have fun and experiment, while producing beers that are not really viable options for yea-round packages.

The legalities, and consistency from year to year are not as stringent as with bottled packages. The recipe for Torpedo has varied in the past over a big variable. Essentially we have been polishing the beer and testing the reactions for years! In the forthcoming Torpedo package, we are not only using the new Hop Torpedo method, but also debuting a new variety of hop. We are using a new varietal called the Citra hop.

Sierra Nevada ( and two other breweries) funded the research and development of this variety and we own most of the acreage available in the world, (which is something like 3 acres). This hop has a crazy strange flavor profile, leaning toward pineapple, mango, papaya and other tropical fruit flavors and aromas. As always, we use only whole cone hops.

The Beer: Torpedo is in a grey area, somewhere between an IPA and a Double IPA...We are calling it Extra IPA...7.4% ABVIBU's in the high 70's to 80'sBittering hops: with Magnum Finishing hops: Magnum, Crystal, Chinook.Torpedo: Magnum, Chinook, Citra.

Sometime closer to the release date I will send along a proper press release, for now, I thought this would satisfy the curiosity of the BA faithful.

Thanks, Bill Manley

Communications Coordinator

Sierra Nevada Brewing Co.

Pretty Things "Good Time Artisanal Beers" Launch in Boston

2008-12-10T07:23:00.000-08:00

(December 2008) Cambridge, MA - Pretty Things Beer & Ale, the latest brewing project by long-time local brewer Dann Paquette has launched its first beer "Jack D'Or: Saison Americain." Recently returned from several years brewing in North Yorkshire, England, the new beer is his first commercial beer in the Boston area since 2005."

The whole idea of Pretty Things was to create a fun brand that I would have complete creative control over," says Paquette, who is both founder and brewer. "In this economy, I'm not going to start my own brewery, but this business model allows me to brew my own beers and create a sustainable, fun business at the same time."The "project" is a novel concept and makes Dann into the 'one-man band' of the brewing industry.

Paquette rents space at Paper City brewery in Holyoke, MA, where he brews his beer himself. In addition, he draws all the artwork for the beer labels, tap handles, and marketing materials, and will be out in town selling and promoting the beers. The beer is distributed throughout Massachusetts by La Resistance beer distributors.The first beer out of the gate, "Jack D'Or" is a Belgian-inspired ale of 6.5% alcohol by volume, made with Pilsner, Vienna and Oat malts, three yeast strains and finished with American hops. Jack D'Or himself is a slightly mystical creature: a grain of barley who conjures himself into beer with the help of the other "Pretty Things" -yeast and hops.

Jack D'Or is Belgian-inspired, but is stands firmly among the great local beers of New England and the US: rich in hops and flavor.Paquette's brewing career dates back to 1991 where he worked his way around a number of small craft breweries in Massachusetts. Most notably he was the Head Brewer at North East Brewing Company in Allston where he became known for his pioneering wood-aged sour beers and for bringing a raw creativity to the brew house.

Hailed by The Boston Herald as "easily the most creative brewer in Boston," he went on to found the Rapscallion line of artisanal beers before moving on to create local favorite "Leatherlips IPA". He moved to Yorkshire in the UK in 2006, where he brewed for a small real ale brewery, and recently returned to Boston in July 2008.

Contact: Dann Paquette, dann@prettythingsbeertoday.com
La Resistance, 413.420.0188
For more information and local vendors check out: http://www.prettythingsbeertoday.com/

BeerAdvocate & Dogfish Head to Brew Collaborative Extreme Beer

2008-12-10T07:18:00.000-08:00

Beer to Be Named by BeerAdvocate.com Members and Served at the 2009 Extreme Beer Fest in Boston

Planet Earth (December 4, 2008) - Typically, beer is brewed with four base ingredients (water, malt, hops, and yeast) and beer styles tightly frame the brewer's art with restrictive captions. Historically, breaking out of these frames was taboo, subject to fine, imprisonment, death, or even worse--a beer not being called "beer!"With raised pints-n-hand and a mission to challenge and change palates, BeerAdvocate founders and brothers Jason and Todd Alström will once again showcase creative brewers and beers that push the boundaries of brewing at their sixth annual Extreme Beer Fest in Boston, Massachusetts.

The weekend of palate smacking will occur on February 20 & 21, 2009, featuring Night of the Barrels on Friday (all wood-aged beers) and Sessions One & Two (over 100 extreme beers) on Saturday.The fest will also be fortified by Dogfish Head Craft Brewery out of Milton, Delaware, who's the official beer sponsor and one of over 30 participating brewers. "We've built our reputation for brewing extreme, exotic, extraordinary beers by willfully, purposefully, passionately thumbing our noses at pseudo-tradition," said Sam Calagione, founder and president of Dogfish Head Craft Brewery. "Beers have been brewed with exotic and indigenous ingredients around the world since the dawn of civilization.

This is beer's true tradition that Dogfish has celebrated since we opened.""We're definitely on the same planet as Sam," added Todd Alström. "We've been individually spearheading the extreme beer movement for years now, but together we plan to raise the bar by challenging brewers and palates, daring them, to explore something different. It's going to be nothing less than epic."Speaking of raising the bar, the Alström Brothers are scheduled to brew a limited release beer on December 9 with Sam Calagione and Lead Brewer Bryan Selders at the original Dogfish Head brewpub on Rehoboth Beach in Delaware.

The beer's creation and progress will be tracked and discussed online, named by BeerAdvocate.com members via a competition, served exclusively at the Extreme Beer Fest, and discussed during an education seminar.

THE BEER
Inspired by a shared love and respect for America's extreme beer movement, Italy's emerging craft beer scene, and the kitchen sink attitude and devilish drinkability found in Belgian brewing, the collaborative recipe is the result of numerous emails and phone calls discussing the ingredients, final characteristics, and new ways to look at extreme brewing. Jason, Todd, Sam, and Bryan each provided unique spins to ensure maximum off-centeredness and deliciousness.

Ingredients:
-Maple Syrup (Grade A, Massachusetts)
- Chestnuts- Green Peppercorns
- Korean Corn Tea "Oksusu-cha"
- Fawcett's Maris Otter Base Malt- Dash of MFB Kiln Coffee Malt
- Liberty & Vanguard hops- Dogfish Head's Raison D'Etre House Yeast Strain
- Aiming for 8% ABV

In addition to the straight-up version, a version aged on walnut wood chips will also debut on Night of the Barrels.

COMPETITION DETAILS
What's in a name? You tell us. Using what you now know about the beer, put on your beer geek hats on and send your suggestions to extremebeer@beeradvocate.com. Please include your BeerAdvocate.com member name or link to your profile. If you don't have an account, you can create one for free. The top names will be hand-picked, dropped into a poll, and publically voted on at BeerAdvocate.com, and the winner will be greatly rewarded.

EXTREME BOOTY
- A brief showering of fame and glory.
- Tap the firkin at Night of the Barrels.
- Two all-access, all-sessions, VIP passes to the Extreme Beer Fest.
- Complimentary brunch at the Post-Party.- Two BeerAdvocate Gear sets (tees, hats, etc.).
- Patagonia Dogfish Head jacket.
- Two weeknight stay at the Dogfish Head Brewmaster's Suite in Historic Lewes, Delaware.
- Private VIP tour of the Dogfish Head Milton brewery by Sam Calagione.

RULES
- Be creative.
- All entrants must be 21+ with valid ID.
- All entrants must have an account on BeerAdvocate.com (creating one is free).
- Only one entry (suggestion) per person.
- All details subject to change without notice.

Competition deadline is Wednesday, December 31, 2008 @ Midnight EST, and the winner will be announced in January 2009. Good luck!

FOR MORE INFO
For more information on BeerAdvocate, Dogfish Head Craft Brewery, and the Extreme Beer Fest: http://beeradvocate.com/ http://dogfish.com/
Contact: mail@beeradvocate.com

Respect Beer.
BeerAdvocate.com

Pike Brewing Company Releases Pike Entire Wood-Aged Stout

2008-12-10T07:04:00.000-08:00

Seattle, WA (November 2008) - Pike Entire is a blend of three beers: Pike's XXX Extra Stout, original gravity 10.73 / alcohol 7.00%; the same beer aged for more than half a year in oak Bourbon barrels; and an Imperial Stout original gravity 10.98 / alcohol 12%.

The Entire blend contains 42.7% barrel aged beer and finishes at 9.5% alcohol. The taste is complex with velvety malt tones, a coffee aroma, and a palate and finish of bitter chocolate. The biscuity character of pale and crystal malts, along with roasted barley, is balanced by a generous amount of Yakima Valley Willamette, Goldings and Columbus hops in the boil; finished with even more Willamette and Goldings. Adding complexity are the underlying wood tones perfumed by the caramel sweetness of wood-aged Kentucky Bourbon.

Pike Entire was unveiled for the first time on November 8 at the Washington Beer Lover's (WABL) Third Anniversary Party in Seattle that featured 20 local "rare and hard to find" beers on draft. The next morning, Seattle P-I beer writer, Geoff Kaiser, commented: "this was everything I hoped it would be.... It had plenty of bourbon and oak character without being overwhelming and it still allowed the stout to do most of the work.

Quite lovely, and easily my favorite of the night." Until the 18th century, malt was "kilned" over wood fires making most beers dark brown or black, and contributing significantly to the pollution in cities like London. The use of coal allowed brewers a little more control, but it was not until coke, a bi-product of coal, was introduced as a fuel that pale malt could be made. Pale malt yielded more sugar than black malt.

Because the Thames was polluted, soft water was drawn from wells, ideal for dark beers, but yielding unpleasant flavor to black beers unless they were blended with the paler beers made by country brewers who had access to hard water. These country brewers also bought dark beers from London and aged them in large oak casks. After aging they sold them back to the London brew pubs as highly desirable, "stale" (aged) beer. Home brew houses then began to blend the black, pale, and stale beers and the result became known as "three threads", a corruption of "three thirds." Ralph Harwood's Bell Brewhouse, one of London's original common brewers and was the first to market an already blended beer to other pubs, called "Entire".

It is believed that he blended his own black beer with purchased pale and stale. Since it saved publicans the chore of blending their own three threads, it became an immediate success and the beer style of choice that was sold by London's train porters. Ultimately the style became known as Porter. As brewing moved away from the brew pub to common brewers, Harwood's creation became London's great contribution to beer. As the British Empire expanded, "Porter," later known as "Stout Porter," then simply "Stout," became the world's most widely distributed beer style.

In order to brew a beer in keeping with the original style but still distinctly American, Pike acquired oak Bourbon barrels last year and filled them with Pike XXX Extra Stout in April 2008 to be blended back. Pike Head Brewer, Drew Cluley, describes the beer as "complex and chocolaty with a great vanilla wood overtone."On Monday, November 24, 2008, Pike Entire, in wax-dipped 22 oz. bottles, will be released.

It will have very limited availabilty at the Pike Pub and in select bottle shops, primarily in the Seattle area. A few quarter-barrels will be released for sale on draft. The Pike Pub will tap its one and only quarter-barrel of Pike Entire on Friday, November 28.

The Pike Brewing Company is a family-owned gravity flow craft steam brewery and pub in the heart of Seattle next door to the entrance to historic Pike Place Public Market. Founded in 1989, it was one of the earliest American craft breweries to offer styles like Imperial Stout, IPA, and Barley Wine.

InBev Completes Acquisition of Anheuser-Busch

2008-12-10T07:01:00.000-08:00

Creates One of the World's Top Five Consumer Products Companies - Company Renamed Anheuser-Busch InBevBrussels, 18 November 2008

InBev (Euronext: INB) announced today that it has completed its acquisition of Anheuser-Busch (NYSE: BUD), following approval from shareholders of both companies. The combination creates the global leader in beer and one of the world's top five consumer products companies. Under the terms of the merger agreement, all shares of Anheuser-Busch will be acquired for 70 USD per share in cash, for an aggregate of 52 billion USD.

Effective today, InBev has changed its name to Anheuser-Busch InBev to reflect the heritage and traditions of Anheuser-Busch. Starting November 20, 2008, the company will trade under the new ticker symbol ABI on the Euronext Brussels stock exchange. Anheuser-Busch has become a wholly owned subsidiary of Anheuser-Busch InBev and will retain its current headquarters in St. Louis, MO. St. Louis will also become the North American headquarters for the combined company.

The new Anheuser-Busch InBev is geographically diversified, benefiting from a balanced exposure to developed and developing markets. The company manages a portfolio of over 200 brands that includes global flagship brands Budweiser, Stella Artois and Beck's, fast growing multi-country brands like Leffe and Hoegaarden, and strong "local jewels" such as Bud Light, Skol, Brahma, Quilmes, Michelob, Harbin, Sedrin, Cass, Klinskoye, Sibirskaya Korona, Chernigivske, and Jupiler, among others.

Carlos Brito, CEO of Anheuser-Busch InBev, said, "We are extremely pleased to announce the closing of this historic transaction. By bringing together these two great businesses, we have created a stronger, more competitive global company with a leading international brand portfolio and distribution network, and great potential for growth all over the world. We look forward to leveraging the operational and cultural strengths of both companies."

"Today also marks an important step towards achieving our shared dream of becoming the best beer company in a better world. Anheuser-Busch and InBev both have rich brewing traditions and a commitment to quality and integrity. We will succeed by celebrating and integrating both companies' strong brands, heritages and values and by incorporating the best practices of both to create opportunities for all of our stakeholders worldwide.

"For the full press release: http://www.ab-inbev.com/documents/press_release.pdf

New Belgium's 2 Below Winter Ale is Back

2008-12-10T06:56:00.000-08:00

Ft. Collins, CO (November 2008) - Come on in! After a long bike ride in the chilly air or an afternoon on the slopes, there is now an additional benefit to returning indoors; New Belgium Brewing's 2º Below Winter Ale is back in the fridge for the winter season.

Treasured for its bright, warming blast of Sterling and Liberty hops with tawny-roasted malts, 2º Below is available now through the beginning of the New Year.Available in most New Belgium markets, 2º Below has made its presence known as the inventive winter brew that illustrates New Belgium's commitment to Belgian-style brewing.

The beer goes through dry-hopping during fermentation, which creates a rosy, floral nose with a hint of pepper spice and estery undertones. "2º Below is traditional of holiday beers, offering a rich warmth that appeals to people during these colder months," says Assistant Brewmaster Grady Hull. "This hoppy beer marries Belgian tradition with non-traditional choices, including using a hop that isn't typically used for dry-hopping, and pushing it into a near-freezing state."

In addition, 2º Below fans are encouraged to vote for their favorite winter seasonal at The Full Pint Website, which recently launched a poll seeking the best winter beer. You can check out the poll and vote today at http://thefullpint.com/2008/11/05/best-holiday-beer. 2º Below retails for approximately $7.99.

About New Belgium Brewing Company New Belgium Brewing Company, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, began operations in a tiny Fort Collins basement in 1991. Today, the third largest craft brewer in the U.S., New Belgium produces seven year-round beers; Fat Tire Amber Ale, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey, Mothership Wit and Trippel, as well as a host of seasonal releases.

In addition to producing world-class beers, New Belgium takes pride in being a responsible corporate role model with progressive programs such as employee ownership, open book management and a commitment to environmental stewardship.

For more information, visit www.newbelgium.com.

Beer and Chocolate/Cheese...Part 1

2008-11-07T11:21:00.001-08:00

Dare I say this is part 1 and get myself into a long series of Beer and "Chocolate/Cheese" articles? Nah, I'll leave it at this, if you ever go into a cheese or chocolate shop and ask what should I pair it with the inevitable answer is usually wine.

But if the person behind the counter actually did their homework they would know that beer is actually more complimentary than wine in many ways. I'm not saying wine doesn't have its place because it does but beer is far superior in matching with cheese and chocolate.

Chocolates themselves can express subtle fruit flavors such as cocoa, pineapple, banana, and passion fruit and of course real fruits often appear in chocolate desserts. As a result, a malty-fruity combination in beer often pairs well with dessert. These are some key styles when thinking about pairing chocolate and beer.

Dark beers (Stouts/Porters)
Fruity spicy beer (“weizen or Belgian style")
Maltier (Kolsch, Helles, golden ales)
Here are a few of my favorite pairings:

-Stone Old Guardian Barleywine with Black forest cake-The hoppy bitter earthy flavors in the beer gives a nice balance to this sweet dark chocolate mouth feel of the cake.

-North Coast Old Rasputin Imperial stout paired with Chocolate cherry cake -pours an onyx color leaving a tan head that is thick and luxurious. The aroma is strong hop citrus and earthy licorice feel followed by a sweet chocolate essence. The taste starts syrupy bitter with herbal hops that are abundant in this gem. The taste continues with marshmallow, chocolate, coffee roasted beans come though this brew. The finish is bitter espresso, but that caramel cooked sugar sweetness helps balance this big bitter beer.

-Brooklyn Brewing Weizenbock paired with a Banana chocolate cheesecake I loved this combination due to the Smokey fruity flavors in the beer really mirrored the dessert giving just a slight bitterness from the dark chocolate for balance.

-Elm City Brewing's Peachy Keene Kolsch paired with chocolate truffles wow is all I can say here the sweet creaminess of the ganache played so well off the refreshing peach tartness of the beer.In the upcoming weeks I'm going to dive into some more beer and chocolate pairings that work as well as some cheese and beer sampling.

Cheers,
Frank

Beer and Chocolate/Cheese Pairing Part 2......

2008-11-07T10:41:00.000-08:00

When you think cheese pairing more often than not people get that fuzzy wine feeling. We'll some of the best pairings in the food world are beer and cheese. Just recently I had the pleasure of sitting down with a friend of mine and sampling some delicious cheese and beer pairings.

When pairing beer and cheese there are a few things to keep in mind. First anything goes, unlike wine which tend to have steadfast rules for pairing certain varietals with certain cheese. I find that when pairing beer with cheese there are no rules and anything goes.

I personally like to start with heading to my local cheese shop and picking out some cheese that I want to eat. On this day I picked up some smoked Gouda, Chimay Brie, Double Gloucester cheddar, chevre (goat cheese), and a sample of traditional brie courtesy of our friends from Ile de France.

The first step in any cheese tasting is allow the cheese to get to room tempature. Much like beer you want to allow the flavors to come out and not be suppressed by eating it directly out of the refrigerator. As we let the cheese warm up this is the perfect time to select a few beer styles that might best pair with cheese.

I went for the Two Brother's Bare Tree Weiss Wine (wheatwine) Vintage 2006, Stone Bitter Chocolate Oatmeal stout, Brooklyn Local 1 (Saison) and Pyramid Thunderhead IPA. These different style I felt would go well with the cheeses to be had. We tried a few different pairings throughout the night but felt the two best pairings on the night were:

Two Brother's with the Smoked Gouda and both Brie's. The creaminess and tanginess of the brie was cut by the carbonation and sweetness in the wheatwine.

The Stone Oatmeal Stout paired best with the double gloucester. Here it was the nutty, tangy, sweet aspect of the cheddar that went well with the roasted, chocolate, overtones of the stout.

Ile De France-Brie:

This Brie was creamy, delicious, and well rounded. My favorite pairing with this Brie was the Brooklyn Breweries Local 1. The soft suttle mouthfeel, and creaminess from the brie was balanced nicely by the brisk carbonation and fruity/malty backbone of the saison. You can check out there website to find more of their cheese as well as recipes and pairings.

http://iledefrancecheese.com/index.html

High Street Grill.......updated Tap List

2008-10-24T11:10:00.000-07:00

Took a look at High Street Grill last night.....current beer list below, now I have to actually go there and eat the food ;-)

On Tap:
Ipswich-Oatmeal Stout
Ipswich-Harvest Ale
Harpoon-UFO
Smuttynose-Old Brown Dog
The Tap-Haverale
Long Trail-Unfiltered IPA

Bottles:
Sam Adams Lager
Sam Adams Winter (yes winter is in stores now as well!)
Coors Light
Miller Light
Corona
Heineken
Guinness

New Restaurant from Chef Chris Schlesinger...

2008-10-22T13:50:00.000-07:00

Good news for me, Chris Schlesinger a pretty renowned US Chef particularly in the NE area has just opened a new restaurant literally across the street from my office!

The beer menu needs a little work as far as pairing with the great food but macro lagers don't dominate the tap list as a matter of fact there were none.

From what I saw Harpoon UFO, IPA, Wachusetts IPA, Sam Adams Lager. So no real styles to stand up to some of the stronger flavor profiles on the menu but maybe I'll make a few suggestions :)

Anyways for those who are not familiar with Chef Schlesinger here is his profile and the menu for High street grill if anyone ever comes to MA 40 minutes north of Boston.

http://www.25high.net/

http://www.starchefs.com/chefs/CSchlesinger/html/index.shtml

Fuller’s Unveils Brewer’s Reserve Exceptional Oak Aged Ale Available In Limited Numbers

2008-10-22T09:30:00.000-07:00

Fuller, Smith & Turner P.L.C., London’s only remaining traditional family brewer, is delighted to announce the release of its new bottled ale, Brewer’s Reserve.

Brewer’s Reserve is the culmination of more than four year’s work by Fuller’s head brewer, John Keeling, which began following a joint tasting session with some colleagues in the whisky trade. With his appreciation of the qualities of both beer and whisky, John decided that he wanted to create a new strong beer, incorporating some of the characteristics of a single malt.

The result is a remarkable, 7.7% ABV, limited edition ale, matured in 30 year old whisky casks for over 500 days which has taken on some characteristics of the whisky absorbed in the wood.
John Keeling, Fuller’s head brewer, said; “We tried many different recipes, ageing different beers in whisky casks, but the one we selected has really surpassed all expectations. It has the Fuller’s blend of hoppy bitterness and rich, tangy marmalade flavours, along with subtle vanilla notes from the oak and a wonderful hint of the whisky.”

John Roberts, managing director of the Fuller’s Beer Company, said; “Fuller’s has shown, through the success of our other limited edition brew, Vintage Ale, that we can really capture the public’s imagination with our bottle-conditioned premium fine ales.

“This Brewer’s Reserve is number one in a special series and with Fuller’s reputation for excellence I’m sure it will quickly become collectible. Each of the 25,000 bottles is individually numbered and comes in a fantastic looking presentation box, which highlights the beer’s quality and sophistication.

“This truly is a beer for the connoisseur, and I am looking forward to seeing what John Keeling and his team have planned for number two next year.”

Mayflower Brewing Co. releases first seasonal "Thanksgiving Ale"

2008-10-22T07:25:00.000-07:00

Our First Seasonal - We will be releasing our first seasonal beer next week. Mayflower Thanksgiving Ale is a wood-aged Old Ale/American Strong Ale that is malty and earthy with subtle spiciness.

We used a rich array of high quality malts, including Crisp Gleneagle Maris Otter, Castle Special B, Simpson Rye Crystal and Flaked Barley and Simpson's Golden Naked Oats, to give this special brew a complex malt character and roundness. East Kent Goldings hops provide subtle bitterness at 40 IBUs, while hints of vanilla from American White Oak soften this brew and allow its 7.8% ABV to warm your soul.

This draft only beer will be available at a small number of our bar and restaurant customers during November - check our blog next week for a list of locations. Starting on Thursday October 30, you can come by the brewery to try a sample and pick up a growler to take home and enjoy.

Our First Barrel-Aged Beer - In early December, we will be releasing our first barrel-aged beer. In early September, we filled a used bourbon barrel from Buffalo Trace with our award-winning Mayflower Porter. We let the beer spend a month in the barrel absorbing all of the delicious bourbon and oak characteristics, before racking it into kegs for its final conditioning.

Believe us, it's fantastic!With only 50 gallons, this rich and unique beer will be in very limited supply. It will be on draft at a handful of bars, but your best chance to try some will be to come by the brewery for a sample and one of the pre-filled growlers we will have available. We'll let you know more details as the release date nears.

Cheers!
The Crew of Mayflower Brewing Company
http://www.mayflowerbrewing.com/

A New Imperial In San Diego:Karl Strauss Imperial Amber

2008-10-21T09:09:00.000-07:00

San Diego, CA - October 2008 - In a city known for its Imperial IPA's, Karl Strauss Brewing Company is boldly releasing one of the first commercially brewed Imperial Amber Lagers. We took Karl's favorite beer and reinvented it with true San Diego style.

The Imperial Amber Lager is reminiscent of the original version with large amounts of toasted caramel malt flavors, but also has a life of its own - coming in at 7.5% abv - this version is balanced with a unique blend of Newport and New Zealand Motueka hops for a bright, citrussy finish.

Brewed in honor of the late Karl Strauss, a portion of the proceeds from each glass sold will benefit the Karl Strauss Brewers Education Fund. The fund was established in Karl's name to recognize his passion for beer and love of teaching others about brewing. We wanted to pass that on to others by helping to fund the education and training of aspiring brewers in Southern California.

The Imperial Amber Lager is available in all six Karl Strauss Brewery Restaurants throughout the month of October. About Karl Strauss Brewing CompanyAn apartment in Mission Beach, two college grads, a 75-year-old master brewer, and a passion for beer... when Karl Strauss Brewing Company started brewing full-flavored, quality hand-crafted beer in 1989, it was the first micro-brewery to open in San Diego since Prohibition. Today, you can enjoy our flagship beers, special releases and seasonals at any of our six brewery restaurants or other fine drinking establishments throughout Southern California.

For more information visit http://karlstrauss.com/ or call the brewery at 858.273.BREW.

Rogue continues to land abroad

2008-10-21T09:06:00.001-07:00

NEWPORT, OR, October 20, 2008 - Ex-pats and locals alike can now order up a bottle of Rogue Ale in Australia, Denmark, Finland, Ireland, Italy, the Netherlands, Singapore, Spain, Switzerland, Trinidad and Tobago.

The countries may be new to Rogue, but selling abroad isn't: the Newport, Oregon based craft brewery has been exporting its lineup of ales for years, beginning in Japan in 1993. Since then, it has expanded to Canada (Albera, British Columbia, Nova Scotia, Ontario and Quebec), England, Guam, the Philippines, Sweden, and most recently, the People's Republic of China.

Rogue Nation will continue to expand into more countries to further gain support for its recent application for admission to the United Nations. Among its arguments for recognition, coins and currency, passports, national ID cards, stamps, license plates, a flag, a constitution, a national past time, a literary journal, a farm and a pledge.

More important, Rogue Nation is an expression of a shared culture and language that unites its citizens in a common bond.Owing to its philosophy that "variety is the spice of life," Rogue Ales crafts a wide range of ales made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Rogue does not use preservatives, additives or chemicals, nor does the brewery pasteurize its products.

For more information, visit http://www.rogue.com/ Celebrating its second century, Rogue Ales is an Artisan Varietal Brewery founded in Oregon in 1988, as one of America's first 50 microbreweries. Rogue has 550+ awards for taste and quality and is available nationally and in 20 countries.

Rogue Ales Releases Captain Sig's Deadliest Ale

2008-10-21T09:02:00.000-07:00

NEWPORT, OR, October 2008 - Rogue Ales and Captain Sig Hansen of the Discovery Channel's The Deadliest Catch have collaborated on the creation of Captain Sig's Deadliest Ale. The partnership between Rogue and Captain Sig was spawned when Sig decided that his world class Alaskan King and Opelia crab needed a beer to complement and balance the strength and flavor of his catch.

The Deadliest Ale will be available in serigraphed 22oz. bottles that feature Captain Sig's boat, the Northwestern. The crest on boat symbolizes family, heritage, history and has 3 points that represent the three Hansen brothers. Captain Sig's Deadliest Ale is India Pale Ale meets Red Ale that combines the traditional maltiness of a red ale with the hoppy profile of an IPA.

Captain Sig's Deadliest Ale will be available in Alaska, Oregon, Washington, Northern California, Maine, Massachusetts, the Gulfs of Florida and Texas, Canada, and Norway.A portion of the proceeds of Captain Sig's Deadliest Ale will be given to the Fisherman's Fund, a non-profit foundation established by the Hansen families that benefits various Northwest charities.

In celebration of Deadliest Ale, Rogue has added a Captain Sig hopoe to the currency of the Rogue Nation.Rogue Nation embassies in San Francisco, Portland, Eugene, Astoria, Newport, and Issaquah, Washington will be serving Captain Sig's Northwestern Roast coffee.

Captain Sig's Deadliest Ale is created using 9 ingredients: 2-Row Pale, Munich, Carastan, and Chocolate Malts; Amarillo and Cascade Hops; Pacman Yeast and Free Range Coastal Water.

To learn more about Captain Sig, visit http://www.fvnorthwestern.com/ Celebrating its second century, Rogue Ales is an Artisan Varietal Brewery founded in Oregon in 1988, as one of America's first 50 microbreweries. Rogue has 550+ awards for taste and quality and is available nationally and in 20 countries.

http://www.rogue.com/

NERAX North 2008

2008-10-16T09:19:00.000-07:00

The 2nd annual NERAX North will be held from Thursday, November 6th through Saturday, November 8th at the Tap in Haverhill, MA.

NERAX North is a satellite festival of NERAX, the longest continuously running cask ale festival in the United States. For those of you who aren't familar, NERAX North is a smaller, more intimate festival.

This year, we are planning on serving about 30 firkins of cask-conditioned ale, some from Great Britain, some from the US, primarily from New England and the surrounding states. A number of advanced admissions for each session are available from http://www.nerax.org/north/tickets.html. Payment can be made by major credit card, PayPal, or cheque. As in past years, admission will be avaiable at the door for each session.

In addition, we are looking for volunteers to help out during thefestival. If you are interested in helping out, please fill out thesignup form at http://www.nerax.org/north/volunteer.html. We are looking for people to help with setup, during the festival, and with breakdown. For those helping with breakdown on Sunday the 9th, we hope to have a couple of extra perks for you in addition to those normally available to volunteers.

If you have any further questions, check out the festival website at http://www.nerax.org/north/ or email neraxnorth@nerax.org.Mark--

Mark Irwin
NERAX North Coordinator
neraxnorth@nerax.org
http://www.nerax.org/north/

Iron Chef....Secret ingredient Beer

2008-10-16T07:10:00.000-07:00

Check it out if you haven't on food network, Garrett Oliver (Brooklyn Brewery Brewmaster) is one of the judges it is pretty good, the beer they used were:

Brooklyn Black Chocolate Stout

Shiner-Hefeweizen

Dupont-Biere de Miel

Ridgeway Ivanhow British Pale Ale

Aecht Schlenkerla Rauchbier Marzen

Looked like good food and beer pairings from the two Chefs.

Cheers,
Frank

Finding God at a beer festival

2008-10-16T05:58:00.000-07:00

By ERIC GORSKI, AP Religion Writer

DENVER — In the beginning, there was a long line for Judgment Day ale. Shortly after the doors opened on the 27th Great American Beer Festival, a crowd congregated at the booth offering that and other pours from The Lost Abbey of San Marcos, Calif., where the tap handle is a Celtic cross and the legacy of beer-brewing monks endures.

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."

Without question, unholy excess is in evidence anytime 18,000 gallons of alcohol is served to 46,000 people over three days. See: women in Bavarian maid outfits and "Beer Pong" tables.
Yet perhaps surprisingly, God could be found at last week's Great American Beer Festival _ in the crassly commercial, in homage to religion's long history in brewing, in needling faiths that turn a suspect eye on drinking, and (if the prophet of home-brewing is to be believed) at the bottom of every glass.

While alcohol and religion don't always mix, no less a figure than Benjamin Franklin once said: "Beer is living proof that God loves us and wants us to be happy."

Charlie Papazian, author of "The Complete Joy of Homebrewing," the undisputed bible of the craft, can cite many intersections of beer and the divine. Mayan and Aztec priests controlled the brewing of beer in pre-Columbian days, monks in Bavaria brewed strong bocks for sustenance during Lent and the first brewery in the Americas was founded by Belgium monks in Ecuador in 1534.

Before Louis Pasteur pinpointed yeast as the culprit in the 1850s, brewers didn't know what caused fermentation, said Papazian, president of the Boulder, Colo.-based Brewers Association. So they invented one run-on word to describe the mysterious stuff at the bottom of the bottle: "Godisgood."

"As you drain a glass of beer, look at the yeast at the bottom and be reminded that God is good, because that's the way it feels," Papazian said. Like most business owners, brewers tend to avoid politics and religion out of fear of alienating customers. At the same time, microbrewing has become an intensely competitive industry, so putting a saint on a bottle can help a guy stand out.

When Brock Wagner was looking to name his new brewery in Houston 14 years ago, his search took him to the library of a local Catholic seminary. There, he found the story of St. Arnold of Metz, the French saint of brewers and one of many patron saints of the brewing arts.
As the tale goes, Arnold (580-640) urged his people, "Don't drink the water, drink beer" because he believed water boiled in beer was safer than tainted water sources.

Centuries later, St. Arnold Brewing Co. became Texas' first craft brewery, with a "divine reserve" single-batch beer and 21 fermenters named for different saints. "One purpose of religion is the formation of communities, and our brewery kind of has that effect, of bringing people together," said Wagner, who describes himself as spiritual but wary of organized religion. "Some of our regulars say going on our brewery tour is going to church."

Jeremy Cowan, the marketing mind behind He'Brew (the chosen beer), was absent from his company's booth on the festival's first day; it was Yom Kippur, the Jewish day of atonement.
Established in 1996 (or 5757), Cowan's Schmaltz Brewing Co. uses Jewish humor, scripture and imagery in packaging its beers, all of them kosher. There's Genesis Ale ("our first creation") Messiah Bold ("the one you've been waiting for") and Jewbelation ("L'Chaim!").

"I am passionately Jewish," Cowan said. "I don't get as caught up in the legal minutiae. I'm more fascinated in the project of Judaism as a civilization. This is the way I participate." Some faith traditions reject alcohol as an intoxicant that invites bad behavior and abuse. Observant Muslims and Mormons, among others, abstain from drinking on religious grounds.

Last year, an evangelical church targeting young adults in the St. Louis area got in trouble with the Missouri Baptist Convention for holding a church ministry at a microbrewery. (The Southern Baptist Convention opposes making, advertising, distributing and consuming alcohol).
At Denver's Great American Beer Festival, four ex-Mormons who met at Utah State University ran a booth selling "X-Communicated Mormon Drinking Team" T-shirts, sweatshirts and other products.

"Our business model is to sell enough T-shirts to pay the cost of a group of our friends getting together and having fun for the weekend," said Mike Hansen, 36, of Whitefish, Mont.
Another entrepreneur peddled "WWJB: What Would Jesus Brew?" T-shirts, with an image of a smiling Jesus with a mash paddle in one hand and a pint glass in the other.

Vinnie Cilurzo of Russian River Brewing Co. in Santa Rosa, Calif., brews a series of religion-themed beers that began with "Damnation." A strong golden ale, the beer's name is a nod to the great Belgian beer Duval, which comes from the Flemish word for devil. A restaurant around the corner from Cilurzo's brewery refused to stock it.

"It all started with 'Damnation,'" said Cilurzo, who has no religious affiliation. "I felt like if we started with 'Damnation,' we needed to be redeemed. We needed 'Salvation.'"
Cilurzo's latest creation, Consecration, was a festival hit and an answered prayer _ a richly textured sour ale aged for nine months in Cabernet Sauvignon barrels with black currants.
God is good.

27th Great American Beer Festival (GABF) Names Top Beers and Brewers

2008-10-14T11:36:00.000-07:00

Denver, Colo.- October 11, 2008- More than 127 judges labored for three days to evaluate 2,902 beers and pick the best entries and top breweries for this year's Great American Beer Festival.

A total of 222 medals were awarded in 75 beer style categories and top breweries and brewers were designated based on the total number of medals won.

The five top awards recognize small, medium and large breweries and small and large brewpubs. The awards went to the following breweries:

Large Brewing Company and Large Brewing Company Brewer of the Year:
Anheuser-Busch, Inc. Doug Muhleman

Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year:
Pyramid Breweries Inc. Simon Pesch

Small Brewing Company and Small Brewing Company Brewer of the Year:
AleSmith Brewing Co. The AleSmith Brewing Team

Large Brewpub and Large Brewpub Brewer of the Year:
Rock Bottom Brewing Rock Bottom Brewing Team

Small Brewpub and Small Brewpub Brewer of the Year:
Redwood Brewing Co. Bill Wamby

To view the complete winners w/ medals: http://www.beertown.org/events/gabf/pdf/winners/gabf08_winners.pdf

or check out www.GreatAmericanBeerFestival.com festival winners at http://www.beertown.org/events/gabf/medals/medalists.aspx

Chimay 25th Anniversary Celebrations and Special Package Released Throughout U.S.A.

2008-10-09T13:05:00.000-07:00

Chimay 25th Anniversary Celebrations and Special Package Released Throughout U.S.A.AUSTIN, October 06, 2008 - Chimay Trappist Ales have been brewing in Belgium for 146 years and U.S.A. inhabitants have been able to take pleasure in this incomparable beverage for 25 years in the states.

In recognition of this grand occasion, Bières de Chimay has designed a special collector goblet to recognize the exportation of Chimay Trappist Ales to the United States for 25 consecutive years. Various Chimay-selling bars throughout the United States will host Chimay 25th Anniversary Celebrations throughout the remainder of the year.

To see if a Chimay 25th Anniversary Celebration will be held in your area, please visit http://event.chimay.com/ . (Additional events are currently being scheduled; please continue to reference the above website for additional dates and locations.)In addition to the celebrations, the Chimay Anniversary Sampler Pack has also been produced for the U.S.A.

This package presents the complete line of Chimay Trappist Beers with the special collector goblet... an ideal gift to discover the taste of Chimay and for the beer connoisseur. Chimay was first brewed in 1862 and imported into the United States in 1983. Manneken-Brussel Imports and Chimay were pioneers in the beer importing business in the early 1980's. Large corked bottles were an unknown, even to beer distributors, at that time.

Many challenges arose with the importation of Chimay... it was difficult to locate distributors willing to take the product in, consumers thought Chimay was wine due to the packaging, and the high alcohol content of Chimay limited the number of states it could be sold in. With the help of a few key distributors with a strong proponent for quality imports, Chimay was able to prevail and secure a notable position within the import sector.

Today, the importation of Chimay Trappist Ales remains steady and is now distributed in 47 states. Chimay has three highly distinctive beers, each made with a different strength, ranging from amber blonde to coppery red. Chimay Red, which is labeled "Premiere" in the 75-cl bottle, is the eldest Chimay with a warm, dark red color and a soft, fruity taste. The Chimay Triple, the abbey's latest addition, is labeled "Cinq Cents" in the 75-cl bottle; it is a gold triple with a rare balance between softness and fresh bitterness.

Chimay Blue, which is labeled "Grande Reserve" in the 75-cl bottle, has a dark fullness, a rich aroma and a complex taste palate that keeps evolving over the years.Chimay is brewed by Trappist monks in the Abbey of Scourmont, in southern Belgium. Today the monks continue to use the same natural ingredients and methods that were used when Chimay was first brewed 146 years ago. Each beer is brewed with the natural fresh water from their land and a natural process involving top-fermentation followed by refermentation in the bottle.

Today, the brewery has developed into an example of the art of modern brewing, where up to date technology respects the precious brewing tradition of the monks. Chimay is an authentic Trappist beer that is brewed within a Trappist monastery under the control and responsibility of the monastic community (only 7 beers can carry the appellation "Trappist" in the world).
For more information, visit http://www.chimay.com/

About Manneken-Brussel Imports, Inc.Manneken-Brussel Imports, Inc. (MBI) has been in the business of importing and marketing fine ales and beer since July 1978. MBI is an experienced importing company focused on supplying the superb quality products from our long time partners, Bières de Chimay and G. Schneider and Sohn. (MBI imports Bières de Chimay for the entire United States; G. Schneider and Sohn for the western half of the United States.) Manneken-Brussel Imports is located in Austin, Texas.

Rogue Yellow Snow IPA

2008-10-09T10:36:00.000-07:00

NEWPORT, OR., October 9, 2008: Strap on your snow shoes and keep your eye out this winter for Rogue's Yellow Snow IPA in a 5 Liter Can. The can uses a convenient "Pull and Turn" tapping system that makes this the perfect gift to share with friends at the mountain, the lodge, or the local motel.

Yellow Snow is Rogue's tribute to winter sports everywhere-downhill skiing, snowboarding, cross country, ice hockey, ice fishing, snowmobiling, and even curling. Yellow Snow will be available November 1 in select mountain communities across the country.

In addition to the 5 Liter Can, Yellow Snow IPA is available in serigraphed 64oz jugs (aka the Rogue boda bag), 22oz bottles, and on draft. Yellow Snow IPA is created from 6 Ingredients: Two-Row Pale, Cara Foam & Melanoiden Malts; Amarillo Hops; Free Range Coastal Waters & Top Fermenting Pacman Yeast.

Pale golden in color with a hoppy fruity aroma. Big hop flavor up front complimented by medium body and hoppyness mid-pallet. It finishes with a characteristic, lingering bitterness.
Yellow Snow IPA measures 15º PLATO, 70 IBU, 76 AA, 14º L. Rogue uses no chemicals, additives, or preservatives in any of their products.

Firestone Walker's Matt Brynildson to brew in UK

2008-10-09T09:03:00.001-07:00

Matt Brynildson Is Selected To Brew For The 2008 JD Wetherspoon International Beer Festival

Paso Robles, CA, September 19, 2008 - Firestone Walker Brewing Company's Brewmaster, Matthew Brynildson, was recently invited to brew at Marston's Brewery in the United Kingdom.

Brewers selected from Japan, Australia and Denmark will join Brynildson to bring their talents and recipes to the U.K. for the JD Wetherspoon International Beer Festival. "To think that we can bring our U.S. styles to the U.K., the home of pale ale, is a great honor in itself, but to be able to brew the Firestone Walker beer in the home of the original "Burton Union" is just an awesome privilege," said Brynildson. The trip has some additional significance as well.

Marston's and Firestone Walker share a unique link as they are the only two breweries in the world fermenting beer in a union of oak barrels. The use of oak barrels for fermentation is a centuries old method of brewing all but forgotten with the advent of stainless steel.Matt will be brewing a "California style" pale ale, based on his own recipe, at the Marston's Brewery later this month.

The beer will be exclusively featured at the 2008 JD Wetherspoon International Beer Festival happening October 30th through November 16th at 650 JD Wetherspoon pubs across the U.K.Brynildson has been awarded with several honors in his career thus far. In both 2006 and 2004, Brynildson was named World Beer Cup Champion Brewmaster for Mid-Size Brewing Company.

In 2003 and 2007, he was named Great American Beer Festival Brewmaster of The Year for Mid-Size Brewing Company. Brynildson was also the 2007 recipient of the Russell Schehrer Award for Innovation in Brewing.Established in 1996 on California's Central Coast, Firestone Walker a regional brewery committed to making the world's best pale ales, Firestone Walker remains the only American brewery to ferment beer in a union of oak barrels.

Firestone Walker Brewing Company was named "Mid-Size Brewing Company of The Year" at the 2007 and 2003 Great American Beer Festivals and "Champion Brewery" for the category of Mid-Size Brewing Company at the 2006 and 2004 World Beer Cups.

Rogue Old St. NIck

2008-10-09T08:58:00.000-07:00

NEWPORT, OR. - Old Saint Nick gets a present this year, a Private Reserve Ale from Rogue! And because Santa was extra good this year, Rogue is making it available in 22oz bottles adorned with glistening snowflakes (the snowflakes glow in the dark).Santa's Private Reserve is a double-hopped red and is a reddish-copper color with a roasty, malt flavor and a hoppy, spruce finish.

This holiday elixir is brewed with 10 ingredients: Harrington, Klages, Munich & Hugh Baird Carastan 30-37 & 13-17, Crystal 70-80 Malts; Chinook & Centennial Hops, Free Range Coastal Water and Top Fermenting Pacman Yeast.Brewed in small batches, Santa's is available nationwide for the holiday season. Santa is also available in a pre-packaged holiday gift set that includes a 22oz bottle and a stemmed serigraphed glass inside a collectible gift box.

So get rid of that old, recycled fruit cake because Santa's Private Reserve Ale is the perfect holiday gift solution!Celebrating its second century, Rogue Ales is an Artisan Varietal Brewery founded in Oregon in 1988, as one of America's first 50 microbreweries. Rogue has 550+ awards for taste and quality and is available nationally and in 20 countries.

Lambic Beers

2008-10-06T07:22:00.000-07:00

My thoughts.........
A little article on a great beer style called Lambic. This style is often under appreciated here in the US due to the sometimes aggresive tartness found in true lambics. Some offerings from Belgium such as from Brouwerji Lindemans offer a sweeter version that has fruit blended into the beer to offset the tartness.

Great pairings for the lambic style in my opinion are Chocolate desserts, rich decadent desserts can really work best, fresh raspberries, ice cream with a fruit demi-glaze sauce, or créme caramel, baked Alaska, oysters, and occasionally caviar. I suggest serving this style in a flute-shaped Lambic glasses at around 45 degrees.

Belgianshop.com Article:
Lambic beer – ancient tradition of brewing and specific culture of pouring

Beer connoisseurs say that lambic beer is a unique, archaic form of beer that is quite different than modern, commonplace ales and lagers. Lambics are only produced in the Senne River Valley region of Belgium near Brussels.

This beer is unusual because it is spontaneously fermented with wild, naturally occurring yeast and bacteria that reside in the air as well as in brewery equipment and entire brewery structures such as decrepit roofs. The specific, ideal microbial profile that exist in the Senne Valley enables the creation of true lambic beer that cannot be reproduced elsewhere.

The brewery equipment that harbors and nurtures various kinds of yeast and bacteria is never fully cleaned and sanitized. The decaying, seasoned structures of breweries are maintained as such so that important microbial flora are not lost. This is in sharp contrast to modern ale and lager breweries that use pure, laboratory-raised strains of brewing yeast and constantly work to ensure that the beer is not contaminated with microbes other than their pure strain of brewing yeast.

Brown, oxidized hops that have been aged for three or more years are also used to make lambics. Unlike the green, unoxidized hops that are used to make conventional beer, the oxidized hops do not contribute much or any bitterness or hop character. They are used primarily for their natural preservative properties. The wild, unconventional nature of lambic beer makes for a complex beverage that is best experienced when served at the appropriate temperature and in suitable glassware.

Such a unique beverage truly deserves a special culture of drinking. And the first step is to find an authentic lambic beer.

Authentic lambic beer must be from Belgium, and the label of true lambic beer should display the word “lambic” (or "lambiek"). Beer that is spontaneously fermented but is not from Belgium cannot be true lambic beer.

Lambics are typically aged for six months to three years, and young and old lambics are traditionally blended. Lambics should be made from natural ingredients and not artificially flavoured or coloured. If the ingredients are listed on the bottle, look for malted barley, unmalted wheat, and hops. Fresh, whole fruit is also typically an ingredient, and is added to the base lambic beer. The fruit is then fermented in the beer, as it is rich in fermentable sugars. Pits and other unfermentable material are removed before bottling.

Look for beer that is packaged in 375 millilitre and 750 millilitre champagne bottles. Bottles of lambic are corked like wine and champagne, but some will have bottle caps that have been capped over corks. The cork will not be visible until the cap is removed from the bottle.
Fruit lambics are commonly labeled as kriek, pecheresse or peche, framboise, and cassis. These lambics are named according to the type of fruit that they have been made with, and will typically show pictures of the fruit that they are made with on their labels.

Gueuze and faro are traditional styles of lambic beer that are not made with fruit. It is customary for gueuze to be a blend of one year old, two year old, and three year old lambics. Gueuze can be quite sour or tart, while faro is sweeter, as it is traditionally made with added sugar. The sour and tart qualities are primarily a result of certain bacteria, such as acetic acid and lactic acid bacteria, that act upon the fermenting beer.

Unblended or straight lambic can be young six month old lambic or considerably older, and traditionally contains very little carbonation. Faro is traditionally unblended. Other types of lambic tend to be highly carbonated.

The second step is to chill the lambic to serving temperature.

The drink is to be chilled in the range of about 4° to 12°. Use cooler temperatures for fruit lambics and warmer temperatures for gueuze and unblended straight lambics. Warmer temperatures will bring out the complicated aromas and overall flavors that are produced by the many different microorganisms that ferment the beer. Oak fermentation vessels, long aging periods, the ingredients used, and other factors also influence the aroma and overall flavor. As refrigerators tend to be colder than the optimal serving temperatures, set a chilled lambic out on the counter for a little while so that it can warm up slightly before it is opened and poured.

Next, set out the correct glassware. Use tulip, snifter, and stange (slender cylinder) glasses for gueuze and fruit lambic. Use flute glasses for gueuze, fruit lambic, and faro. Most unblended lambics can be served in flute and stange glasses. Use personal preference when choosing among types of glasses.

Different glasses will modulate aromas and flavors in certain ways, and specific lambics may be more enjoyable when drunk from a certain type of glass. Wine glasses complement lambics well, but short stems are generally desired. Also, collins glasses can be substituted for stange glasses. Specific lambics may be paired with proprietary glassware that is provided by the brewery. Consider how much capacity certain glasses have, and be sure that you can fill them appropriately. Also take into account that most lambics are highly carbonated and will foam a lot, and that it is usually desirable to serve such lambics with a good amount of foam.

Then, remove the foil if desired. Cut or tear off the foil that may be wrapped around the cap and bottle neck. Cut it neatly around the cap with a wine foil cutter or just tear it off like a brute. Alternatively, just pop off the cap without removing the foil, as the foil should not hinder the action of the bottle opener or hold down the cap. However, the bottle opener may slip somewhat if the foil is not removed initially.

Pop off the cap. If a cap exists, pop it off with a bottle opener. The cap may be larger than standard beer bottle caps, so some standard bottle openers may not work well.
Try using large openers that are typically used by bartenders.

Uncork the bottle. The bottle may be corked with a cork is that is underneath the cap, or with a large bulbous champagne cork. If the cork is under the cap, use a corkscrew wine opener to remove the cork.

Bulbous champagne corks should be kept in place by a wire cap until the bottle is ready to be opened, as the cork can shoot out explosively if not kept in place.

To uncork a bulbous cork, begin by removing the wire retainer.

Then use your thumb or fingers to loosen the cork. It will most likely pop out with a good deal of force and fly across the room or up into the sky. The cork should pop out after the cork has been only slightly moved out of the bottle.

Allow for foam to be released from the bottle as it is opened. Don't further agitate the lambic by moving your arm or jumping around, because then it will just foam more and much of the lambic will end up on the ground or on your clothes.

Pour the lambic. Most available lambics such as gueuze and fruits lambics are highly carbonated, and will foam very easily. Try to get a good amount of foam when pouring, but not so much that there is not enough liquid beer. The exact amount of foam that is desirable for specific lambic beers can certainly vary, and there may be no perfect amount of foam for any lambic. Keep in mind that lambics are all quite different, and are the result of spontaneous, natural conditions.
Begin by pouring somewhat slowly down the side of the glass while holding the glass at an angle in your hand. This will minimize excessive foaming.

Finish by pouring directly into glass. When the glass is about one quarter to half full, gradually move the glass upright. This will cause a decent, desired amount of thick, dense or rocky foam to form as the pour is completed. Increase the speed by which the glass is tilted upwards and the height from which the beer is poured to increase foam formation. Alternatively, pour at a lower height and pour for a longer period of time down the side of the glass to minimize foam formation. A fair amount of the glass should usually be occupied by foam, as the foam has a wonderful appearance and is often an important part of lambic beer.

The poured lambic may appear quite hazy, as it is traditional for lambics to be unfiltered. Such unfiltered lambics will also have a sediment on the bottom of the bottle that can produce cloudiness. To avoid a cloudy appearance, do not agitate the bottle before pouring, pour gradually without tilting the bottle much, and do not pour out the very last amount of beer.
The bacteria present during fermentation can also be responsible for making lambics hazy.

These bacteria can produce a slime that is subsequently broken down over time, and the remnants of the slime result in a haze. This type of haze is perfectly acceptable. Filtered lambics are not unusual, so don't be surprised if one lambic is hazy and another is not. Also, unfiltered lambics may appear quite clear if the lambic was not agitated and provided with enough time to allow the particles in the lambic to settle out naturally. In this instance, the lambic may pour clear initially, then become cloudy as the dregs of the bottle are poured into the glass. Fruit lambics may be quite dark, depending on the kind of fruit that was used.

Smell and taste the lambic. Expected aromas are typically described as fruity, citrus, horsey, barnyard, goaty, sweaty, hay, horse blanket, earthy, and acidic. Lambics can taste quite sour and tart, and can be reminiscent of sherry or cider. Tannic astringency can also be present, and the oak that the lambic may have been aged in can be detectable. Hop bitterness should be low or absent. Undesirable aromas and overall flavors may be described as cigar-like, smoky, enteric, and cheesy. Very sweet fruit lambics may have added sugar, but authentic fruit lambics should only impart sweetness that is from fresh fruit and fruit juice. The flavor and color of the type of fruit that was used to make a fruit lambic should be apparent.