#SAVOR 2015 - Long Live the Sours

At next year's SAVOR event I need to attend both evenings as I determined one night is not enough time to visit with all the breweries - particularly if you attend a salon. This year it seems that I only had time for about half the beer selections for a variety of reasons.

First, I spent an hour in the Grape and Grain salon hearing Sam Calagione of Dogfish Head Craft Brewery and Dan Kopman of Schlafly Brewery describe their respective brewery's ventures combining fermented grain with grape must. I was particularly attracted to Schlafly's two versions of Lazy Ballerina, both made from a barley and wheat mash plus Chambourcin grape must from Chandler Hill Vineyards. The difference between the two was that the grape must in the bottled version (which was the one poured to the SAVOR participants)  was inoculated with Saison yeast whereas the second was fermented with wild yeast and bacteria - which the brewery determined was 2 types of Brettanomyces and one type of Lactobacillus. They've retained these cultures for future fermentations. That's a wise decision, since that version of the Lazy Ballerina was fantastic - funky with a little cream. On the Dogfish Head side, Sam poured samples of their 61 (the 60 Minute plus 20% Syrah) and Chateau Jiahu - a fermented beverage made from orange blossom honey, muscat grape juice, barley malt and hawthorn fruit based on pottery residue found in Jiahu China. Both of these are tasty in their own right.

The second reason I missed many of the breweries is that I was determined to sample all the sour and fruit beers presented. There were close to twenty ranging from Kreiks to Gose to Wild Sours. And straight up,  Upland Brewing Company (Bloomington, IN) poured two of my favorites; the VinoSynth Red and the Dantalion. The first is a red and white collaboration with Oliver Winery a blend of 50% Sour Reserve and 50% Malefactor Flanders-style Red Ale aged on Catawba grapes. The jamminess of the Catawba was balanced with the acids of the red ale to create a fine funky beer.  The Dantalion is based on the Flanders Oud Bruin (Brown) beer style where the brewery's base lampic is aged in white oak barrels for at least eight months. There's plenty going on in this beer with multiple spices, chocolate, and rye characters mingle throughout. Well done.

There were several other sours worth noting. The NOLA Brewing Lowerline is part of the brewery's Funk series. This beer was inoculated with a lactos bacteria providing a tart and very creamy flavor. There's not a lot of complexity here, but the beer is very pleasant. Locally based Mad Fox Brewing Company was pouring their Oaked Diabolik which was rich and creamy with a wine like texture. Boulder's FATE Brewing Company offered a popular Barrel-Aged Uror Gose, which was aged 10 weeks in used Arta tequila barrels. The agava flavors blend seamlessly into the tart and salty brew. Nashville's Yazoo Brewing Company Embrace the Funk Series Deux Rouges is their Flanders ale, fermenting with wild yeasts and souring bacteria, aged in used Merlot barrels. This process imparts some spiciness into the sour and mellows the finish nicely. Milwaukee's Brenner Brewing Company Maiden Opus was quite solid (as was their Bacon Bomb Rauchbier).  And Austin's Hops and Grain Brewing Volumes of Funk: Sour PorterCulture is a mash bill close to their Baltic porter recipe and then aged in barrels full of brett and lactos. Pretty tasty.

Two final beers to note are the Strange Craft Beer Company Cherry Kriek and the Schlafly Brewery Apricot Berliner Weisse. The Schlafy beer was bright, acidic, with subtle apricots which I could quaff all day. The Kriek is a World Cup Gold Award Winner and showcases a slightly tart and sweet flavor profile. Probably can't drink more than a couple, but it's an interesting beer to sample. 

Getting back to missing out sampling all the beers is that that many breweries ran out of supplies way too quickly. Funky Buddha Brewery was done an hour into the event; Country Boy Brewing not long afterwards. And there were many other early exists. That was the major disappointment of the evening; I know many of the offerings were limited productions but the Brewers Association may need to require breweries to pour a beer with more inventory. Otherwise,  SAVOR was another extraordinary craft beer tasting. Cheers. 

Florida Beer Tour for Spring Break using theCompass Winery Brewery Distillery App

My son's 10th birthday and Spring Break coincided with a trip to Florida with the stipulation that I can visit a brewery where ever we ventured. And the theCompass Winery Brewery Distillery app was the perfect accoutrement to locating these breweries. We started on the right coast visiting relatives near Cape Canaveral which hosts half a dozen breweries. Our first stop was the beach and the Cocoa Beach Brewing Company, a nano with two beers on tap, the Cocoa Beach Pale Ale and Honey Golden Belgian, The later was quite tasty and brewed with 60 pounds of local honey. The next day we ventured a little north to Titusville and I forced a stop at Playalinda Brewing Company. This newbie has a great selection, many reflective of its environment. The Bottomless Blonde Ale was light and refreshing; the Shear Bliss Ruby Red Grapefruit also refreshing with a citrus and floral character. They also produce a honey Saison, the Honey Bee Belgian, which is just as tasty as the one at Cocoa Beach. The most interesting beer was the Mezzcal Margarita Ale, brewed with fresh lime juice, smoked peppers & agave nectar. The agave is evident but blends nicely into the smoked lemon flavors. And yes, they brew a sour - the Sour Puss German-style Berliner Weiss. You know that was on my sampler list; quite good.

We then drove to the Suncoast with our first stop, Ybor City (actually the Florida Aquarium) and the Tampa Bay Brewing Company. This was my second trip to the brewpub and they only disappointment was I couldn't show my son an operating canning line. No canning that day, but excellent wheat beer in the Wild Warthog HefeWeizen. Yeasty banana in fact. The brewery is best known for Old Elephant Foot IPA™ and Reef Donkey APA - solid beers canned to go.

I was determined to visit Cigar City Brewing, I mean how can one visit Tampa and not include this beer icon?  Fortunately the brewery is centrally located near the airport and with a couple hours available before picking up our travel companions, a side trip was made. The beer selection is overwhelming, maybe 20 beers on tap - some collaborations, some guests, the rest, brewed in house. I was captivated by the Josh's Little Lady Friend Belgian-Style Singel and the English Dark Mild With Cherries, Vanilla, & Coffee. The first was light, bready and funky; whereas the second had loads of flavor, with the cherries exuding forth as the beer warms. With a driver and more time, I could have stayed all day. Fortunately I found the Cigar City Florida Cracker Belgian-style White Ale at Busch Gardens later in the week.

We were staying in Largo, and on our first trip to the beach passed Barley Mow Brewing Company, a relatively new brewery with a diverse portfolio. The Company California Common was an immediate favorite with its smooth flavor and subtle hops. The Illustrious Sir IPA is a lighter bodied IPA, but with a strong nose and fresh finish. Also try the Black Rock Rye with it's spicy malt, sweet aroma, smooth finish. Being a weakling I should have avoided the Chocolate Jalapeno Porter - no subtle jalapeno here - it's in your face.

One of the more useful features of theCompass is it's Location search, where the application returns breweries within a predefined radius of the device. After a day at the Lowry Park Zoo, theCompass showed a brewery in the very near vicinity: the Angry Chair Brewing Company. Despite having a limited portfolio and being located off the beaten path, this gem is a mandatory visit. Their portfolio is currently small because they have a long term barrel aging plan - with sours in play.  Fortunately one sour was available, their Gose - at this point my favorite #flbeer. Sour, refreshing, with just a hint of salt & coriander. Spot on. Their German Chocolate Cupcake Stout is worth a taste, subtle cake flavor with just a hint of sweetness.

Surprisingly there are no breweries near Clearwater Beach, so after a visit to that town's aquarium, I drove the family ten miles north to Dunedin and 7venth Sun Brewery. I had targeted that brewery because of their love of brett and hit two out of the park with the Dancin' In The Street Berliner Weisse and the Hopeless Bromantic, a Brett Farmhouse brewed with Italian Plum. The later was fabulous, my favorite of the entire trip - just above the Angry Chair Gose and the Dancin' In The Street. Sadly the day had turned into night quickly and I couldn't convince my companions on a stop at Florida's oldest micro-brewery, the Dunedin Brewery.

The final day before driving back North was a day trip to St. Petersburg. After watching dolphins play off The Pier, we took the trolley to the center of town where Cycle Brewing and the St. Pete Brewing Company share a common block. While the family ate at Acropolis Greek Taverna, I walked across the street to Cycle Brewing and quickly quaffed a pint of their most appealing beer - the Cycle Path - an Indian Pale Lager that had an IPA finish accompanied by a fresh lager flavor. On the back side of the restaurant sits the St. Pete Brewing Company and with a short amount of time I sampled and returned home with their flagship St. Pete Orange Wheat. I've been enjoying this beer and its refreshing, crisp wheat flavor since returning home. I didn't get a chance to stop into St. Pete's 3 Daughters Brewing, but I've also been enjoying their Beach Blonde Ale as well.

Florida will soon be known for more then their beaches and Disney. Their breweries are brewing refreshing beers to match their beach environment as well as push the boundaries to dark and funky beers. Cheers.

Brews at Zoos: Tampa - Lowry Park & Busch Gardens

During our Spring Break trip to Tampa, my son planned the week around visiting his favorite thing - wildlife and thus visits to Lowry Park and Busch Gardens. The CityPass is highly recommended to cut costs and both parks have abundant animals; but not so much craft beer at Lowry Park. Couldn't find anything.  On the other hand Busch Gardens makes the crowd more tolerable by offering Florida craft beer in several locations. I noticed the Cigar City Florida Cracker at several outside food kiosks, although your lunch or dinner bill increases by $8 a beer. But your best option is the Craft Beer House in Pantopia where Florida breweries were represented by Barley Mow Brewing Company,  Big Storm Brewery, and Cigar City Brewing. Plus a Beer Camp brew from Sierra Nevada Brewing Company or a Sam Adams and you should be set. Cheers.

Howard County Maryland's First Craft Brewery: Frisco Tap House & Push Brewery

There are a number of breweries that have opened in the Columbia, Maryland area recently with the first being Frisco Tap House & Push Brewery. Known for providing a comprehensive craft beer menu (56 taps), the restaurant added brewing capabilities last year. On my recent visit to watch a Redskins game, they were pouring four of their Push Brewery brews: Push Meyer Lemon IPA, Push Midnight Mistress Dark Pumpkin, Push/Boulevard Mark Of The Beast, and the Push/Terrapin Dankenstein Rye IPA.

Obviously I started with the rye that is a collaboration with Terrapin Beer Company. Apparently it was inspired by Phish's two night stand at nearby Merriweather Post Pavillion. The beer starts with pine and citrus, then continues with a spicy bold flavor, and finishes with four pound of hops: Columbus, Chinook, Summit, and Simcoe. The Lemon IPA was very refreshing made from Meyer Lemon juice and finished with El Dorado hops. The Push/Boulevard Mark Of The Beast is a Pumpkin Saison in collaboration with Kansas City's Boulevard Brewing Company using Boulevard's proprietary Belgian yeast strains. Fall spices dominate, the pumpkin is subtle, the finish - long. On the other hand, the Push Midnight Mistress Dark Pumpkin is a different beast, over 100 lbs of local roasted butternut squash and 60 lbs of house-made pumpkin purée were used in this mash. This is a bigger beer with even more spices and even lactose to give a milk stout feel. Pretty interesting. Cheers to Maryland beer.

It's #SAVOR Day - Ready to sample over 150 craft beers

Today is one of my favorite days of the year - Savor: An American Craft Beer & Food Experience. Back again in DC and sponsored by the Brewers Association, the Experience features two beers from 76 breweries and paired with food created by Chef Adam Dulye of The Monk’s Kettle in San Francisco in collaboration with Occasions Caterers.  The 2014 SAVOR collaboration beer is the Hydra Cuveé brought to us by Firestone Walker Brewing Co. and Flying Dog Brewery. This beer is a blend of four different beers—two barrel-aged beers, a robust imperial porter and a black rye IPA. In keeping with Greek mythology, the hydra represents three distinct parts—the lion, the bear (both from Firestone Walker’s insignia) and the Flying Dog. I will be attending the Bottle Conditioning 101 Salon featuring Jason Perkins, Allagash Brewing Company; Garrett Oliver, Brooklyn Brewery; Steven Pauwels, Boulevard Brewing Company; and Brian O'Reilly, Sly Fox Brewing Co.

There are several local DC, Maryland, and Virginia breweries that won a space from the lottery. Port City Brewing Company (Optimal Wit & Colossal One); Bluejacket Brewery (Forbidden Planet & Bourbon Barrel-Aged Burning Bush); Atlas Brew Works (District Common & Rowdy); Evolution Craft Brewing Co (Lucky 7 & Lot # 6); Flying Dog Brewery (Dead Rise & The Truth); Heavy Seas Beer (Loose Cannon & Riptide); Lickinghole Creek Craft Brewery (Magic Beaver & Three Chopt Tripel); Strangeways Brewing (Martian Spring & WHAP! Sorachi Sour); Devils Backbone Brewing Company (Danzig & Pear Lager); and Hardywood Park Craft Brewery (Gingerbread Stout & The Great Return). I will also be spending time with New York's Saranac Brewery (Saranac Legacy IPA & Saranac Tramonay Rogue), Chicago's Revolution Brewing (A Little Crazy & Straight Jacket) and Nebraska Brewing (Apricot Au Poivre & Sexy Betty). Plus there's a certain amount of anticipation to finding new beers that will

I'll be posting on Twitter (@winecompass) and follow along with the #Savor hashtag. And if any attendees want to visit the area breweries beforehand, theCompass mobile application can help. Cheers.

Press Release: Brewers Association Announces 2013 Craft Brewer Growth

Volume and Sales Reach Record Levels as Market Share Surpasses Seven Percent

The Brewers Association (BA), the trade association representing small and independent American craft brewers, today released 2013 data on U.S. craft brewing¹ growth. As a primary driver of growth in the beer industry, craft brewers saw an 18 percent rise in volume², representing a total of 15.6 million barrels, and a 20 percent increase in retail dollar value.

In 2013, craft brewers reached 7.8 percent volume of the total U.S. beer market, up from 6.5 percent the previous year. Additionally, craft dollar share of the total U.S. beer market reached 14.3 percent in 2013, as retail dollar value from craft brewers was estimated at $14.3 billion, up from $11.9 billion in 2012.

“With this stellar year, craft has now averaged 10.9 percent growth over the last decade,” said Bart Watson, staff economist, Brewers Association. “Beer drinkers are excited about what small and independent brewers are offering and that is evidenced by the rising production and sales of the craft segment.”

Additionally, the number of operating breweries in the U.S. in 2013 totaled 2,822, with 2,768 of those considered craft, demonstrating that craft breweries make up 98 percent of all U.S. operating breweries. This count includes 413 new brewery openings and 44 closings. Combined with already existing and established breweries and brewpubs, craft brewers provided 110,273 jobs, an increase of almost 2,000 from the previous year.

“Openings of brewing facilities continue to far outpace closings, demonstrating that the demand for high-quality, local, fuller-flavored beers is only increasing,” added Watson. “The geographic diversity of openings and production growth shows the national nature of this movement. In towns all across the country, craft brewers are creating jobs, delivering innovative products, advancing the beverage of beer and strengthening their local economies.” 

Note: Numbers are preliminary. The Brewers Association will release the list of Top 50 craft brewing companies and overall brewing companies by volume sales on March 31. Additionally, a more extensive analysis will be released during the Craft Brewers Conference in Denver, Colorado from April 8-11. The full 2013 industry analysis will be published in the May/June 2014 issue of The New Brewer, highlighting regional trends and sales by individual breweries.

¹ The definition of a craft brewer as stated by the Brewers Association: An American craft brewer is small, independent, and traditional. Small: Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships. Independent: Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by a beverage alcohol industry member that is not itself a craft brewer. Traditional: A brewer that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.
² Volume by craft brewers represent total taxable production.