June 24, 2008
John Wetzel from Terrapin Brewing Co. will be in town on Thursday, June 26 5-7p.m., to debut the second in Terrapin’s Side Projects, RoggenRauchBier. Due to the baseball event on Friday evening, this will be an abbreviated tasting with just this one beer being samples. Here’s the press release via BeerAdvocate.com:
Athens, GA (June 2008) - Terrapin Beer Co. of Athens, GA announces the much anticipated release of the RoggenRauchBier, the newest Volume in the limited production Terrapin “Side Project” series of beers.
The RoggenRauchBier, Volume Two in Terrapin’s “Side Project” series, is inspired by two classic German Beer styles. The first is the Roggenbier, made with an abundance of Rye Malt, and the second is the Rauchbier which is brewed with smoked malt. Terrapin’s brewmaster, Brian “Spike” Buckowski, decided to experiment with a combination of the two traditional German beers. “This is the first time I have experimented with smoked malt. I really didn’t know what to expect.” Said Buckowski, “I just tried to balance the smokiness from the smoked malt and the spiciness of the rye malt with the sweetness of the other specialty malts in the beer.”
The five hundred case production of RoggenRauchBier will be distributed throughout most of the seven states that are currently carrying Terrapin’s beers. Judging by the first “Side Project” release consumers will have to act fast if they want to try Volume Two. The “outrageously hoppy!” Volume One of the “Side Project” series, Hop Shortage Ale, was quickly snapped up by consumers and in many places sold out the same day it hit the shelves. Retailers can expect a similar response for the newest edition to showcase Buckowski’s brewing improvisation, so grab them while you can!
Each Volume of the Terrapin “Side Project” series of beers is a limited, one time batch sold only in 22oz bottles. A new Volume is schedule to be released every 2-3 months. To Terrapin’s brewers it offers an opportunity to experiment with new ingredients and unique style while utilizing their creativity.
Terrapin Beer co. opened the doors this year to their 45,000 square foot brewery in Athens, GA at 265 Newton Bridge Road. They offer tours of the new facility Thursdays and Saturdays from 5:30 - 7:30 with live music and tastings. The tours are an excellent opportunity to taste Terrapin’s full line of award winning brews and see the brewing process first hand. For more information visit the web site www.terrapinbeer.com
May 30, 2008
The Brewsician is back in his new role of fancy-schmancy beer broker. Chris’ new position in the beer world is with Global Brewers Guild and we’re doing a five-flight tasting of a variety of Belgian styles from his portfolio. The special treat is finishing with champage beer! (Oh, yes, we love us some Malheur Dark Brut.)
Blanche de Bruxelles—Lefèbvre
“The natural spice aromas of coriander and bitter orange peels are added during the brewing process. The brewing method, which includes infusion, is very slow. The beer, which is not filtered, is bottled and refermented with yeast and brewing sugar. You need only take a sip of this delicious drink to appreciate the fresh and mellow flavour with its hint of orange. It is really not like any other beer.” [Belgian Witbier / 4.5% abv]
Hades—Great Divide
“Hades is a Belgian-style strong golden ale brewed with a rare Belgian yeast strain that gives the beer a distinctive spicy flavor and aroma. Noticeable hops and medium malt character make it an extremely well-balanced, crisp ale.” [Belgian Strong Pale / 7.3% abv]
La Merle—North Coast
“Le Merle is a rustic ale, pale in color, inspired by the rich brewing traditions of the Flanders region. Abundant hops and a Belgian yeast strain contribute exotic aromas of tropical fruit.” [Saison / 7.9% abv]
Allagash Double—Allagash
“Allagash Dubbel boasts a dark mahogany color with ruby hues and a complex malty taste. The finish is dry with subtle hints of chocolate and nuts. With time, Allagash Dubbel will mature in the bottle and acquire distinctive port and sherry characteristics.” [Dubbel / 7.6% abv]
Dark Brut—Malheur
(translated) “A dark brown ale with a creamy brown foam and 12% abv. Via special processes (moving and discharging), the yeast is eliminated from the bottle. The secrecy of the taste of oak lies in the beer barrels—Dark Brut rests on young American oak, especially roasted for this beer.” [Bière de Champagne / 12.0% abv]
May 22, 2008
This tasting if for you, hopheads! Mike Kolker of Freedom Beverage joins us for a four-beer flight from Green Flash Brewing Co.
Hop Head Red
This brew just took the Gold at the World Beer Cup in the American-Style Amber/Red Ale. With a nice mixture of piney and citrusy hops, this is a customer favorite. [American Amber / 6.0% abv]
West Coast IPA
“This West Coast-Style India Pale Ale is extravagantly hopped, full flavored, medium bodied and copper colored. A menagerie of hops is combined throughout the brewing process to impart specific characteristics. Hops used include Simcoe for a unique fruitiness and grapefruit zest, Columbus for strong hop pungency, Centennial for pine and citrus notes, and Cascade for floral aroma.” [American IPA / 7.0% abv]
Double Stout
This beer is your palette cleanser. This stout smacks of coffee grinds and baker’s chocolate. Sweet with loads of roasty character and just enough hop-smack on the finish. [American Imperial Stout / 8.8% abv]
Imperial IPA
The granddaddy of Green Flash hop bombs, the Imperial IPA is considered a “San Diego-style IPA.” Described as “super-hoppy, high-gravity, yet highly quaffable ale.” Made with a large dosage of Summit and Nugget hops. [American Imperial IPA / 9.0% abv]
May 8, 2008
We haven’t had a Belgian tasting in some time, so we’re heading back across the pond this week with some very special treats. Don Richardson of All Good Brands joins us next week with Mark Fields of Ararat Distributing for a sampling of the De Proef Brewmaster’s Collection. Don’t miss these unique and award-winning examples of the Belgian brewer’s art!
Le Grand Blanche
“Beautiful hazy golden color capped by bright white foam. Floral and tropical fruit aromas followed by a soft wheaty palette. Finishes with a hint of hop and coriander spice notes. A bit more body than many Belgian Wits, but still stylish and refreshing.”
96 points/World Beer Championships
 
Saison Imperiale
“Created in 2006. While the style is generally known for its light body and subtle spice, Saison Imperiale is a bolder, ‘mega’ interpretation of the style. Light amber in color, funky wild yeast notes and spice to the nose, with a bit more malt character, body, and hop notes as appropriate to the ‘Imperiale’ style.”
89 points/World Beer Championships
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Reinaert Flemish Wild Ale
“Fermented three times with two different yeasts, including a strain of brettanomyces—the “wild yeast” of lambic brewing. Pale golden color with an enormous rocky white head. Brett and spicy aromatic notes, with a malty-juicy note on the palate. Finishes with Brett and dry hop notes.”
94 points/World Beer Championships
Signature Ale
“A unique collaboration with noted San Diego brewer Tomme Arthur. A complex hybrid of aggressively hopped west coast IPA, combined with traditional Belgian brettanomyces fermentation. Strong citrus hop notes followed by hints of sourness and delicate spice and a long fimish.”
94 points/World Beer Championships
April 26, 2008
Do you Unibroue? Join us for our first ‘08 beer dinner on Tuesday, April 29. This was rescheduled from March. We’ve also dropped a course, hence dropping the price. A five-course, six-beer pairing features Unibroue and the delectable tapas yummies of Asheville’s Zambra. Chef Adam is cooking with the beer in every single course! We can barely contain ourselves. This is one bad*ss menu. Don’t miss it!
Cost: $50/pp
Please call Zambra for reservations, 232-1060.
Reserve early! Seating limited to 50. A vegetarian option is available.
Welcome at 6:30. Seating at 7:00pm.
Welcome—Ephemere
[Belgian-style witbier with apple / 5.5% abv]
Selection of cheeses, apples and honey
La Fin du Monde
[Belgian-style Tripel / 9.0% abv]
Traditional Belgian mussels in ale with pommes frites
Vegetarian: Onion and ale soup with pommes frites
Trois Pistoles
[Belgian Strong Dark / 9.0% abv]
Veal cheek braised in ale with sultanas and brussel sprout potato gratin
Vegetarian: Beer-glazed portobello mushroom with sultanas and brussel sprout potato gratin
16 & 17Â Anniversary Ales
[16: Belgian Strong Pale / 10.0% abv]
[17: Belgian Strong Dark / 10.0% abv]
Pan roasted rockfish with crispy oysters, served with Belgian endive and piquillo mantequilla
Vegetarian: Crispy tofu served with Belgian endive and piquillo mantequilla
Quelque Chose
[Fruit Beer (cherry) / 8.0% abv]
Chocolate Belgian waffle with cherry gelato and Quelque Chose caramel
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