This past Easter my brother  and sister both came to into town. So, I managed to schedule a brew session with my brother and brother-in-law on that Saturday.

Side note: McAdoo and I were going to attempt our first Parti-gyle mash that resulted in 2 beers: a quadrupel and a Belgian IPA. Unfortunately, we found flaked wheat hard to come by that weekend since the local home brew store, LHBS, and Whole Foods were out of it. So we went with our favorite ingredient: flaked rye! So, we’ve added an interesting twist to our quad and turned our IPA into a Belgian RyePA–even better!

Anyway, my brother, brother-in-law, and I stopped by Total Wine on the way to the LBHS the day before to pick up some inspiration beers. One of which was Rochefort 10–an amazing quadrupel! We only had 2 beers in the checkout line and the cashier commented that we didn’t have enough for the 3 of us. Good observation, except that the beers we did select were each over 10% (plus we had a ton more home brews waiting for us, our tripel included). So, I let her know that 2 was plenty given that they were all such high gravity. She responded, “well you may as well be drinking wine!” This kind of rubbed me the wrong way. I mean, I know I’m in a wine store that happens to carry a decent selection of beer. I know that most of these jokers know nothing about the beer in there store too. And, I know that they probably feel that wine is superior. But, that’s exactly my point!

My rebuttal?

“Oh, I’ve graduated from wine to beer!” I don’t think she knew what to say next, because, well, she didn’t say anything; even as we left.

If you’re a wine aficionado, don’t get me wrong. I love wine. Back in 2002, I even used to hate beer. I thought, as most do, that beer is supposed to be like Bud Light. That beer was gross and tasted like watered down urine (although I’ve never tasted that, but it seemed disgusting enough). I stuck to wine–something I knew and had a palate for. I looked for the bargain wine that tasted like $20+ bottles. My favorite, still to date, has got to be Casa Lapostolle. And even their more expensive Cuvee Alexandre Cabernet Sauvignon. I drink wine occasionally for a change of pace.

But, at that price, for a bottle that is still regarded as “decent,” is not worth it to me. Beer is more economical, more diverse, and easier to drink.

My tastes in beer have migrated from (originating at) Stouts, porters, and browns through pale ales, ambers, IPAs, and eventually Belgians of all sorts. I’ve even found a taste for sour and wild ales. I’ve pretty much tried every style. And, I can say with certain fact, that wine (including ports and other aperitifs) doesn’t match as well with food as beer. And, yes, I’m talking about really good food beyond the classical pairing of burgers, pizza, and wings. Take the Rochefort 10 I’ve mentioned above. It’s rich complexity and subtle sweet warming is a bit like a date-filled cognac. I couldn’t think of a better after dinner/dessert beer than that. Even by itself or paired with vanilla ice cream. We’ve even made a Banana Cream Ale. What’d it make you think of? How good it’d be with some rich caramel dessert. Then there’s Lion Stout. A fantastic beer from Sri Lanka that is basically crafted to match super spicy food. There’s a beer for every end of the spectrum. Strong cheese to mild cheese. Sweet to savory. Mild to Spicy.

And the varieties? Oh, so many to count and so many to imagine! Beer is endless in possibilities. Take our Banana Cream Ale for instance. Or, even, Fullsteam’s recent seasonal, First Frost which was made with persimmons. You know that weird orange tomato looking fruit that usually is left on the ground in people’s yards? You can even take old Chardonnay or Scotch barrels and use them to age beer–giving the same recipe a whole new dynamic.

Did I mention it’s more affordable? Think about it. Even Rochefort 10, at ~$7 for an 11.2 oz bottle, is regarded as one of the best beers in the world! That’s 1 beer that needs to be split between 2 people (take the cashiers comment above). Even some of the 750 ml examples are better, more versatile, and more cost-effective than wine. Like Ommegang’s Abbey Ale. That abbey dubbel is the best companion and cooking liquid for pot roast; hands down. And, it’s $7 for a 750! So, next time you’re think of stewing that roast with an expensive bottle of Cabernet, get a bottle of Ommegang instead.

Yes, I’ve graduated and found something so common place to be better. Beer reaches everybody on every level–snob, ruffian, or common man/woman.

Last year I did a post on the best beers of 2009. So this year, I’ll follow suit. I mean, after all, I had some really great beers! Maybe this will become an annual post. I’m just sorry it’s taken me until May to get this list compiled.

10. Dogfish Head Saison du Buff

I’m sure you’ve heard the famous song by Simon & Garfunkel: “Parsley, sage, rosemary and thyme…” Well that this beer. I’m pretty sure that Dogfish Head, Stone, and Victory all had that in mind when they collaborated to create this refreshing Farmhouse Ale. Don’t turn your nose up at the concept of these herbs in a beer. They’re not at all pronounced–if they were, I’m sure it’d be horrible. There’s just beautiful finishing notes of these Provencal spices that make this beer awesome and worth remembering.

9. Fullsteam Working Man’s Lunch

Some might also call this beer a “moon pie stout,” and it would accurately describe its taste. Yes, moon pies are awesome, just like this beer! Chocolatey, biscuity goodness. Very easy to drink. Very good.

Fullsteam opened its doors this past August (I believe), and they’ve been storming the local beer scene with all the built up anticipation surrounding North Carolina’s Pop-the-Cap founder and now Fullsteam CEO.

8. Great Divide Colette

This Farmhouse Ale by one of my new favorite breweries is just, well, refreshing. It’s light, sparkly, and dry–as most saisons should be. Not to mention that I think Great Divide deserves the beer packaging of the year award–if something like this exists. The headline font, Knockout by Hoefler & Frere-Jones, couldn’t be more beautiful. The designer(s) have managed to brand each bottle 4 times with 3 variations of the Great Divide logo, add a simple and fitting pattern to the background, give each style it’s own silhouette icon, and still keep the name and style of the beer at the forefront. Ok, so back to the beer, since this is what this blog is about, it’s just really crisp and delicious. And, there’s nothing I’d rather drink at the end of a long work day that one of these.

7. Dogfish Head Bitches Brew

I’m sure everyone’s been watching Brew Masters with Dogfish Head’s Sam Calagione. Ever since the first episode (I believe it was) I’ve been wanting to try Bitches Brew. Well, I was lucky enough that my friend Guess brought a bottle for us to enjoy during one of our brew sessions! It was dark, roasty, and very rich. A definite meal of a beer that shouldn’t be taken lightly. If I was able to have more than a 3 oz pour, I’m sure I’d be ready for a nap afterward.

Our tasting was followed by Ommegang’s Chocolate Indulgence–which I’ll give an honorable mention–and it made for an interesting comparison. Ommegang’s “indulgence” of chocolate wasn’t nearly as rich or chocolaty. It was slightly bittersweet with cocoa and easier to drink than Bitches Brew, and I’d say a fine beer on it’s own, but it just didn’t stand up to the expectation next to its predecessor.

6. Fullsteam Hogwash

Last year Jamie commented that I left off Hogwash. Well, I never had it then. Although some of the beers on his favorite list were suspect (Sam Adams & Carlsberg), he was certainly right about Hogwash! It is an awesomely balanced smoked porter that just leaves you craving NC BBQ if you aren’t already eating some.

5. Schneider Aventinus

Had this on tap at the Bavarian Brathaus. McAdoo liked it so much, he went for the full liter. This is a top of class example of Weizenbock. It’s smooth and way too easy to drink to be 8.2% ABV. It finishes slightly sweet with touches of banana and clove.

4. Westmalle Trappist Tripel

During a brew session, I opened one of these bad boys. I had been reading the book “Brew like a Monk,” by Stan Hieronymus, and salivating over all the fantastic Trappist beers he mentions. I’ve had a few of them in the past, namely Chimay, but not Westmalle or Rochefort (below). Heck, I’d give an arm for a Westvelteren 12! (not really) Anyway, I needed to give this a try.

Westmalle’s tripel was dry and slightly spicy. Right on par with one of my favorite types and flavors in beer. Perfectly attenuated example of a monk masterpiece.

3. La Choulette Ambrée

I bought this to enjoy while brewing a French/Belgian strong not too long ago. Man was this good! It was rich and malty and quite complex. Seemed to be slightly dry (which I like) with hints of smoke. This beer just makes my desire to try La Choulette’s Les Bière Des Sans Culottes even greater–a beer we actually brewed a clone of a couple years ago (Garde-Fou) that turned out awesome. Also, on the same note, McAdoo found a bottle over Thanksgiving at his parents that has been chilling for over a year. It was even better still.

2. Ommegang Cup O’ Kyndnes

I heard about this beer from McAdoo. I guess he read about it somewhere. Anyway, we made a trip up to Busy Bee (my favorite spot) to try it. They normally only have a couple on hand in their cellar. The manager came out to open it for us–doing the whole presentation thing. It was worth the presentation. So much so, that I went back on my birthday just for another bottle.

1. Rochefort 10

I first bought this as a gift for my brother-in-law, a budding beer connoisseur, without having tried it myself. I went off of the top rated beers on Beer Advocate, and being in my latest Trappist kick, I just had to pick one up for him. I decided later to get one for myself–especially after he texted me to tell me how “FANTASTIC” it was. This beer is FANTASTIC! Pick one up and split it with a buddy (seriously, one whole one will knock you out) when you’re in the mood to just sit and enjoy the complex dark fruit flavors of this beer.

Honorable Mentions

As I’ve become more obsessed with beer with everyday that passes, I’ve compiled a long list of beers that are worth mentioning. Granted, they may just be suitable to my tastes, but that’s the beauty of beer–to each his own! On the short list, I’d say Great Divide’s Claymore Scotch Ale, Unibroue/Trader Joe’s Vintage Ale 2010 (can’t beat the price!), La Merle, our own Method Brewery Tripel (which is getting finer with age), Gnomegang, and Ommegang’s Chocolate Indulgence.

And, as always, what are your favorites? Which beers am I missing out on?

As Brooklyn Brewery put it, “adult journalists find it so easy to whip up a top 10 list for just about anything the closer we come to January,” so why can’t we? Thus, I’ve decided to put together my top beers of 2009 list! And, in part, I didn’t fully agree with Village Voice’s top beer lists. However, please keep in mind that this list is totally subjective and opinionated, but isn’t that the beauty of beer? If some people can swear that Bud Light is good, then everyone must be entitled to their own opinion (however narrow minded or un-beer-educated they may be).

10. Kasteel Rouge

This may be more of a recent adoration, but this beer caught me by surprise. Although this beer may not be for every one, it stood out as one of my favorites. Why? Well, I love Cheerwine, and this was pretty much the same thing in beer form! Kasteel Rouge was very flavorful with tart cherries, both in aroma and taste. Perhaps it was a touch sweet, but that’s what made it taste like Cheerwine—it was a bit like a sweeter version of a Belgian kriek.

9. Weyerbacher Imperial Pumpkin Ale

For a while I loved Brooklyn’s Post Road Pumpkin and Dogfish Head’s Punkin (both fantastic Pumpkin Ales), but this one was newer and more intense to me. I thought that the spice was well balanced, and the fact that it was so perfectly balanced with the higher gravity made this pumpkin ale taste more like pumpkin to me.

8. Duck-Rabbit Märzen

Duck-Rabbit is one of the best breweries in NC. They make the best Milk Stout, in my opinion. So, it’s no surprise that this Oktoberfest-style lager is the richest and most flavorful märzen’s out there. This beer is well rounded with tons of  caramel and German malts!

7. Smuttynose Farmhouse Ale

Smuttynose Brewery is a new addition to the Triangle. Frankly, I’m real excited about the new, booming beer market in North Carolina! We can now look forward to great beers from all kinds of awesome craft breweries like Smuttynose—who are now one of my favorite breweries. So, I just had to list their version of one of my favorite types of beer: the saison/farmhouse. This beer is good.

6. Brooklyn Sorachi Ace

Garrett Oliver, at Brooklyn Brewery makes some awesome beer. My all time favorite is still Brooklyn Brown. But, ever since then, I’ve been hooked on trying whatever new beer comes from Brooklyn. Sorachi Ace is a perfectly balanced hop ale/saison. Brewed in the fashion of a saison with lots of hoppy aroma and taste (without being really bitter) that brings out the best of this wonderful hop, Sorachi Ace. Brooklyn Brewery simply allowed the hop to speak for itself. This beer is a must drink for hop lovers.

5. Hitachino Nest White Ale

The Japanese seem to have this ability to perfect their craft. I mean, they produced the Sorachi Ace hop! Hitachino Nest White from Kiuchi Brewery is a great example of a Japanese masterpiece. Maybe it’s blasphemy, but I feel that this Belgian white is better than any white made in Belgium. Their touch of nutmeg is just awesome. Not to mention that their packaging is the best I’ve seen.

4. Ommegang Inauguration Ale  (Obamagang)

When Obamagang  made its way to Busy Bee Cafe, I just had to get a pint. And, I was very pleased. The so-called stout was actually closer to a porter to me. It was lighter and had nice chocolate and coffee notes, rather than the bitter black malts of typical of stouts. And, it was nicely blended with a Belgian kriek, so it had subtle cherry notes in the background. Hopefully Ommegang will find a way to make this tenured.

3. Brooklyn Intensified Coffee Stout

I love porters and stouts, especially when they involve coffee or chocolate. Most of the time they’re quite strong or bitter. However, Brooklyn’s Intensified Coffee Stout is smooth and intensely coffee. It’s very easy to drink and nothing about this beer is overwhelming. I could drink this anytime of the day!

2. Bell’s Two Hearted Ale

In my opinion, Bell’s is one of the best brewery in, well, the world. They don’t usually mess around with frills. Their beers are straight forward and drinkable. And, this beer is, hands-down, the best IPA available. The Centennial hops are clean, crisp, and citrusy. It’s just plain good. Especially if you’re a hop-head!

1. Founders Breakfast Stout

The first time I tried this beer I was in love. This beer is so good, you could drink it for breakfast and not feel bad. Founders essentially found a way to put breakfast in a pint glass. It’s rich with coffee, chocolate, and malt. And, I’m not sure if they used oats too, but it even has hints of creamy oatmeal. This beer is world-class.

Honorable Mentions

A few home brewed beers came to mind, like our friend Ron’s American Robust Porter (which has got to be one of my favorite porters I’ve ever had) and our Oak City IPA, but I decided to keep this list to strictly commercially available beers. After all, it’s only fair if everyone has the chance to taste the beers on the list, eh?

I also thought of so many good beers I’ve had in the past—some of my all-time favorites. For instance, Brooklyn Brown, Leffe Brune, Black Oak Pale Ale, Green Flash Le Freak, and Unibroue La Fin du Monde. But, I wanted to keep this list fresh and from my new experiences this year.

What are your favorites? Which beers am I missing out on?

If you’ve ever been to our website, it’s obviously changed. If not, where have you been?

Previously, we had a real lame splash page with our brewing calendar. It was quite embarrassing, to be honest—since I’m a web designer. I’m still tweaking somethings here and there. But, I work all day long on other projects so the last thing I want to do when I get home is more work. Anyway, I’ll be adding more features as I find more time in the future.

If you’ve come to the site using Internet Explorer 6 you may have noticed how ugly everything is. The fact of the matter is you’re browser is so old that it can’t keep up with the progress of the internet. And, since IE6 limits progress, I’ve decided to wait until I have more free time—and heart—to care about fixing things for the IE6 demographic.

This weekend we’re brewing a special batch of beer to be ready for the birth of my first child, Emma. We decided that it’d be fun to brew up a Winter White Ale to celebrate both the upcoming season and Emma’s birthday. Both should be around Christmas.

Why white? Well, for two reasons: First, we’ve never heard of a winter witbier before so we thought it would be fun to try. However, recently I stumbled across Bell’s Winter White while searching for ideas on flavor profile. Apparently, it’s pretty good–I’ll have to try it sometime. Second, well, Emma will be white (if her presumed genetics take affect); that was Mike’s idea!

Anyway, I thought I’d put up our planned recipe:

Type: All Grain
Batch Size: 5.00 gal
Brewer: Method Brewery
Boil Size: 6.41 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

BJCP Style: 16A Witbier
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.16 %
Bitterness: 19.7 IBU
Est Color: 5.1 SRM

1.00# 	Rice Hulls (0.0 SRM)			[9.52 %]
4.50# 	Pilsner (2 Row) Bel (2.0 SRM)  	[42.86 %]
3.00# 	Wheat Malt, Bel (2.0 SRM)		[28.57 %]
1.00# 	Wheat, Flaked (1.6 SRM)		[9.52 %]
0.50# 	Honey Malt (25.0 SRM)			[4.76 %]
0.50# 	Oats, Flaked (1.0 SRM)			[4.76 %]

Mash Name: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.50 lb
Sparge Water: 4.64 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE
Mash PH: 5.4 PH
Mash In: 75 min 	Add 13.13 qt of water at 161.4 F 	150.0 F

0.45 oz 	Northern Brewer [8.10 %] (60 min) 	Hops 	13.2 IBU
0.45 oz 	Northern Brewer [8.10 %] (15 min) 	Hops 	6.5 IBU

0.10 oz 	Ginger Root (Boil 5.0 min)
1.5  ea 	Nutmeg, Freshly Grated (Boil 5.0 min)
0.50 oz 	Orange Peel, Bitter (Boil 5.0 min)
0.75 oz 	Coriander Seed (Boil 5.0 min)

Pitch: Bavarian Wheat Yeast (Wyeast Labs #3056)

Initially we thought to put the Saaz hops in at the finish, but we decided that having the spices in the finish would be enough and would possibly become overbearing if paired with a spicy hop. Northern Brewer was chosen for a couple reasons. The first was that we already had some fresh NB kicking around. Secondly, we felt it was a good choice–maybe not a standard choice–but a good choice for a “piney” or Christmas bittering. Perhaps the standard East Kent Goldings would be too subtle? Honey malt is also out of character, but we felt it’d be a nice biscuity, sweet addition for Christmas! Lastly, we chose 3056 for our yeast because we’re trying to obtain the signature banana and clove characteristic to its finish.

We’re really looking forward to the final product. We had a lot of success with our previous witbier, so this hopefully will be even better–and more festive!