A Tale Of Two Pale Ales

It's hard to believe that a year has passed since I last participated in The Session. When I saw the topic that The Beer Babe had chosen, I knew I had to participate. For Session #64: Pale in Comparison, she writes:

"What is the one beer style usually makes up the first position in the sample flight, but yet is usually the one that we never get really excited about? The Pale Ale."

I actually do get excited about Pale Ales. As with the ubiquitous pub burger, when I hit a new brewpub, their Pale Ale is a must for me. I prefer the "American" Pale Ale with its emphasis on the citrus, over the English, more "malty" version, but I do enjoy both.

For this post I decided to revisit the house Pale Ales at Fredericksburg's two brewpubs.

Battlefield Brewing Chancellor Pale Ale
At The Pub, home of Battlefield Brewing, my usual selection is the Chancellor Pale Ale. I do believe this beer suffered some growing pains when the new brewery started up. However, I enjoyed a couple of pints recently and was pleased with what I tasted. According to the beer board at the pub, Chancellor Pale Ale is brewed with Centennial and Amarillo hops. The aroma is very faint. The Amarillo hops balance the citrus notes with just a bit of bitterness. There's a modicum of fruit sweetness as well. Mouth feel is on the thin side.

Blue & Gray Falmouth Pale Ale

This is my regular choice whenever I visit Lee's Retreat at the Blue & Gray Brewing Company. Falmouth Pale Ale is a classic American Pale Ale. My impression is that this beer is second in popularity only to the brewery's Fred Red. This Pale Ale pours a bright amber orange with an off-white head. The aroma brings mild citrus notes with a hint of caramel. The flavor is well-balanced between the citrus hops that hit first and the malty backbone. There's some lingering bitterness in the finish as expected. This is a crisp and refreshing beer to go with any of the pub's food.

Of the two locally brewed Pale Ales, Falmouth Pale Ale gets my pick as my favorite. This Blue & Gray beer is also available bottled in local stores. However, I suggest enjoying it at the brewpub, or picking up a growler to go, for the freshest flavor.

Now I've gone and gotten myself all thirsty again.

Session #52 - Beer Collectibles & Breweriana

I've been remiss in keeping up with The Session, however the fifty-second episode caught my eye. This month's Session is hosted by Brian Stechschulte at All Over Beer. The chosen topic is Beer Collectibles & Breweriana. Brian writes:

So what old or new beer related items do you collect and why? It’s that simple. This is your opportunity to share the treasured objects your wife or husband won’t let you display on the fireplace mantle. You don’t need to be a major collector like this guy to participate. In my mind, just a few items constitute a collection. Maybe you have mementos from a beer epiphany or road trips? You can focus on a whole collection or tell the story behind a single item.

I opted to focus on the "new beer related items" for my post. For several years I've been saving beer bottles. Unlike the beer can collection I built as a kid, I was able to actually consume the contents in building this collection. I can't explain this compulsion, I keep telling myself I'll soak off the labels someday and to store in albums that take up much less room. But that hasn't happened. There are over 400 bottles now, and with each addition that task gets more daunting. I do enjoy looking through the bottles on occasion. Many of them bring back memories of friends, trips, or other good times. Even the ones from beers enjoyed at home often bring back memories of holidays or good foods enjoyed. In some cases I can trace changes in labels or brewery ownership.

I won't keep the assemblage forever. The shelves are filling (not to mention in need of dusting.) But, as long as there's room to squeeze in another bottle, it will keep likely growing.

Update: The Session roundup is posted here.

The Session #49 - A Regular Beer

The host for the 49th episode of The Session is none other than Stan Hieronymus, of the blog Appellation Beer. Stan was the host of the very first Session, back in March of 2007. For the theme this month, Stan chose a pretty open topic "A ‘regular’ beer," leaving the interpretation open to the writer.

Blue & Gray Falmouth American Pale Ale is my choice for a "regular beer." I enjoy it frequently on draft, fresh at Lee's Retreat Brew Pub. Falmouth Pale Ale is a classic American Pale Ale. It pours a bright amber orange with a off-white head. The aroma brings mild citrus notes. The flavor is well-balanced between the citrus hops that hit first and the malt backbone. There's some lingering bitterness in the finish as expected. Clean and simple are the descriptors that come to mind.

Why is Blue & Gray's Pale Ale my choice as my regular beer? It's a good beer sure, but it goes beyond the beer. It's enjoying the beer at its source. The Blue & Gray brewery is visible behind a glass wall in the brew pub. You can enjoy your beer while watching the goings on of the brewery. On a recent visit, the aromas from the brewing were wafting through the pub. (It was the boil of Blue & Gray's Classic Lager to be precise.) The brewer Madison spent a few minutes at the bar chatting with patrons before going back to work. This is as close to a beer's source as you can get. I've often said in these pages that the enjoyment of craft beer includes the people and places that go along with it. For me, those things all come together when I'm having a pint of Blue & Gray Falmouth American Pale Ale at my favorite pub.

Update, March 8: Stan has posted a roundup of the Session posts.

The Session #47 - Cooking With Beer

Wow, has it really been that long since I last participated in The Session?

The January Session is hosted by the folks at Beer 47. For this month's topic they chose "Cooking With Beer."

We all know beer is great for drinking but what about using it as an ingredient in cooking? Wine is used as an ingredient for numerous dishes and recipes yet beer seems to be under utilized in cooking. However, with the rise in popularity of craft beer and advocacy from the likes of The Homebrew Chef, I think this trend is slowly changing. For the month of January, Beer 47 will be hosting The Session #47 and encouraging beer bloggers from all over the internet to discuss Cooking with Beer.

For my long-overdue entry, I decided to create a virtual Session meal based on recipes featured in the past on Musings Over a Pint.

We'll start off our meal with an appetizer, Red Pepper Crostini and Olivada, served with Heavy Seas Red Sky at Night. Technically the beer is not an ingredient in the food, however the trio of crostini, olivada, and the Saison Ale go together to make a single dish. In fact, when the seasonal Red Sky at Night is available we quite often serve this exact combination. When something works, why change it?

For the main course we're serving Slow Cooked Pale Ale Spicy Beef. This simple recipe has become a staple in our household. It's a crock pot recipe, so it is easy to prepare and it especially fitting for those days when we know we'll be needing a quick dinner that evening. The ingredients are things we typically have on hand. Certainly there's always a Pale Ale in the fridge! We've served the spicy beef to guests on numerous occasions and it does not disappoint. I've even taken the leftovers on a sandwich to work the next day. Serve with a nice Pale Ale.

What's a meal without a dessert? For dessert I've selected Beeramisu, which Colleen first made for our Christmas dinner. The recipe is an amalgamation of Tiramisu recipes, and inspired by a dessert tried at Mad Fox recently.  I expect we'll be serving this version of Beeramisu often. The dessert is made a little in advance to allow the flavors to blend, but should be enjoyed within a day. Leaving it to sit in fridge for more than a day causes the beer flavor to fade, and the Kahlúa and rum flavors to strengthen which changes the flavor, not for the best. I recommend a good dark roasted coffee to go along with dessert.

So that's our meal for this edition of The Session. I hope you enjoyed your stay.

Update, January 16: The Session roundup has been posted at Beer 47.

The Session #28 - Think/Drink Globally

The 28th iteration of The Session is hosted by Brian Yaeger at Red, White, and Brew. The theme for this month is Think/Drink Globally.

So, in honor of Global Craft Beer Forever, I pose everyone writes about the farthest brewery (including brewpubs) you have visited and specifically the best beer you had there. Again, not your favorite or any old brewery you've been to, but the one that is the longest haul away, be it by airplane, car, ferry, rickshaw, whatever.

Well, for me, that's a simple assignment. I don't travel much, even for beer. However I am fortunate to be able to travel to Denver, CO on occasion for business. When I do, I make a point to visit the Great Divide Brewing Company and spend some time with the friendly folks at their Tap Room. Readers of the Musings know that I am a big fan of Great Divide beers. Picking any favorite beer is hard, but at Great Divide I would have to say it's the Hercules Double IPA. Double IPA is one of my favorite styles, and I especially enjoy this intensely hopped offering from Great Divide. Right from the start I enjoy the enticing aroma of citrus and malt. I often remark that I spend as much time with my nose in the glass as I do sipping. The flavor is strong, citrus hops with sufficient sweet malts to balance. This is a boldly flavored beer, but still nicely balanced. The finish is slightly bitter with a touch of alcohol warmth. Hercules is a beer to sip and linger over. Behind the big hop flavor lurks 9.1% ABV.

My evenings out in Denver typically start at the Great Divide Tap Room. I'll check out any limited or new beers they have on tap, but rarely fail to enjoy a Hercules while there. After a Hercules or two at the brewery, I'll begin my stroll to other Denver pubs and eateries such as Rock Bottom, Breckenridge, Falling Rock, to name a few.

Great Divide beers have only recently become once again available in Virginia. My local retailer didn't have Hercules when I last visited, but I will certainly pick some up if it appears. As far as the second part of the Session assignment, to drink and compare a similar beer, that will have to wait for a more appropriate time for a big DIPA than this Friday afternoon!

There are many points of interest in Denver for the beer enthusiast. Just reviewing my old posts about Denver and Great Divide has me yearning to make a return visit. You can read about some of those previous visits here.

Update, June 6: Brian has posted the Session roundup here.

The Session #25 - Love Lager

This month's edition of The Session is sponsored by John Duffy at the "The Beer Nut" blog in Ireland. In announcing this month's theme, John writes:

So for this Session, let's get back to basics. I'm sure I'm not the only one whose early drinking career featured pale lager in abundance, so consider this a return to our roots as beer drinkers. Don't even think about cheating the system: leave your doppelbocks and schwarzbiers out of this one: I want pilsners, light lagers, helleses and those ones that just say "beer" because, well, what else would it be?

So basic lagers it is. Often maligned as flavorless, bland, and ignored, this group of beers owes their undeserved reputation to those truly flavorless, bland beers foisted upon unsuspecting and ill-informed drinkers by the big factory brewers. Despite that confusion, there are indeed plenty of good, full-flavored lagers available for our enjoyment.

Although Pale Ales, IPAs, Stouts and other ales get most of my attention, there's always a basic lager or two on hand. Whenever I'm selecting beers for a party, I keep at least one lager on the menu. Friends who drink macro-lagers will usually be willing to try a craft lager. Starr Hill Jomo Lager is an excellent lager that I've used to introduce folks to craft beer. Brooklyn Lager is another craft lager that's readily available locally.

My aversion to inappropriately ice-cold beers is well-documented. However, when a very cold beer is warranted, a cold lager is often the best option. A good lager will stand up to being enjoyed extra cold better than a double IPA or a stout. Old Dominion Beach House Golden Pilsner is a good Summer lager, excellent after a day of yard work. Locally, Blue & Gray Classic Lager is a popular choice. After a day of tasting beers at a festival, it's often a crisp lager that I'll end my day with. The lower alcohol is welcome, and the fresh, sharp flavors refresh the palate.

For this Session review I selected Dominion Lager from Old Dominion Brewing. Dominion Lager is readily available at the local grocery store and is a staple in my beer refrigerator. This Dortmunder-style lager pours a copper-tinted yellow with a thick white head. The head is long lasting and leaves behind sticky lacing. The aroma is that of sweet bread, with some citrus and grass notes. The flavor is bready malt with a hint of tartness. Bitter hops come through in the finish and linger in the aftertaste. Overall, this is a simple yet refreshing beer.

Good lagers are certainly not hard to find. If you think lager is synonymous with bland, think again. Don't let the reputation of the boring American macro-lager get in your way of enjoying a refreshing, classic beer.

Be sure to check back at The Beer Nut for the Session roundup. Meanwhile, you can participate in The Session live via Twitter by adding #thesession to your posts and following along here.

Update, March 10: John has posted his summary here. Apparently this was a graded assignment. Some bloggers' interpretations "failed".

The Session #24 - The Roundup

It was my privilege to to host the 24th running of The Session. The theme for this month was "A Tripel for Two". It was a blast reading the numerous contributions. I'm pleased that most folks took the theme to heart and shared their chosen Tripel with another. Without further ado, here's the roundup of Session #24.

Confirmed "malt-head" Brian Yaeger at Red, White and Brew, teamed up with his girl "Half Pint". They shared a bottle of the burbon barrel aged Allagash Curieux over a nice meal.

Tom and Carla at Hop Operatives chose a monk-theme. They selected two Tripels to enjoy; St. Bernardus from the abbey of the same name and Tripel Karmeliet from the Bosteel Brewery.

John Duffy, Dublin's Beer Nut extended the theme a bit and selected Houblon Chouffe Dobbelen IPA Tripel. Though not a Belgian-style Tripel, this hoppy Belgian sounds delicious.

The team at BeerTaster.ca kicked off their first Session post with a face-off between Unibroue La Fin du Monde and Koningshoeven (La Trappe), with no winner chosen.

Ray over at The Barley Blog chose a Tripel Trifecta for this Session. Koningshoeven (La Trappe) Tripel, Kasteel Tripel, and Gouden Carolus Tripel all made their way to Ray's tasting table with the Kasteel taking top honor.

J. Wilson at Brewvana expanded the theme into a "Tripel for Three" and shared two beers with three friends. The group enjoyed two domestic beers; New Belgium Trippel and Flying Dog Kerberos Tripel.

Al and Ron at Hop Talk also enjoyed Flying Dog Kerberos Tripel in celebration of Ron's birthday. They both contributed their detailed reviews. Be sure to read both the contribution from Al, and also from Ron.

Troy Burtch at Great Canadian Pubs and Beer didn't get to try his Tripel in advance of the Session, but let us know he was looking forward to Mill Street Betelgeuse.

Dan Conley and Ethan Cox of Beer-O-Vision selected Watou Tripel from Brouwerij St. Bernardus and Sly Fox Incubus. They put together a super video review for their Session contribution.

Mario at Brewed for Thought picked Piraat from Brouwerij Van Steenberge, a Belgian Strong Ale. He than ran with the "pirate" theme and enjoyed the beer with Jen. Aye Matey!

Session founder Stan Hieronymous posted his contribution at his Appellation Beer blog. Stan gave a brief history of the Tripel and reminisced about Captain Lawrence Xtra Gold.

Bionic Laura at Aran Brew is making plans to share Maredsous 10 with her husband. Laura's reminded that she's planning to brew a Belgian dubbel very soon.

Joe and Jasmine, the team at Beer at Joe's, were saved in their search for a Tripel to review by Jasmine's foresight. The pair enjoyed Houblon Chouffe Dobbelen IPA Tripel. Besides a good beer, Jasmine enjoyed a rose along with the shared beer

Buttle opted for a "Triple Tripel" at his Buttle's Beer Blog. Maredous 10, St. Bernardus Watou Tripel, and Sprecher Abbey Triple were all enjoyed, but wisely not on the same night!

Matt chose Chimay Cinq Cents for his Session post at A World of Brews. Matt's been inspired to try more Belgian beers.

Brad at La Petite Brasserie went to the source and offers that what Tripel doesn't matter as much as where that Tripel is enjoyed. And for Brad the where is best when it's Belgium.

Jon Piper took advantage of a business trip for his post at Food, Beer, and Travel. Jon's theme was "Two Tripels on Two Nights in Two Countries Enjoyed by One". He enjoyed Tripel Karmeliet in Belgium and Westmalle Tripel at Delerium Cafe in Brussels.

Ted Duchesne opted for St. Bernardus Tripel at his Barleyvine blog. Ted thinks this beer would be a better choice for Valentine's Day than a glass of Champagne. I agree.

Over at PFIFF!, Rob DeNunzio minced no words letting us know he doesn't care for Tripels. He did find joy in Houblon Chouffe IPA Dobbelen Tripel, a beer that's proving popular among Session participants.

That's the Spirit writer Stephen Beaumont brought out a domestic Tripel, Long Strange Tripel from Boulevard Brewing. Stephen also broke out his special Westmalle chalice, usually reserved for Westmalle alone.

Another first-time Session contributor, Simon Johnson at the Reluctant Scooper, chose Southern Tier Tripel to share with his wife. The pair followed that with the collaborative Stone/Alesmith/Mikkeller Belgian Style Tripel.

Alan McLeod pulled out a Serafijn Tripel from Microbrouwerij Achilles for his post at A Good Beer Blog. Alan says his choice for the Session might cross the style guidelines, but doesn't pay that much mind. Ginger sugar cookies with your Tripel? That does sound good.

Westmalle Tripel was the choice for sharing at Legal Beer. The reference to enjoying a Tripel and riding a bike begs for more info.

At the Nectar of the Gods blog, this first time Session contributor also went the "Triple Triple" route and enjoyed three different Tripels from three different breweries; Westmalle Tripel, UniBroue La Fin Du Monde, and Allagash Tripel Reserve. Romantic plans for the evening quashed, our intrepid reviewer still provided detailed notes.

Jon Abernathy had to limit his sharing of a Tripel with the readers of his blog, The Brew Site. Like some others, he chose the New Belgium Trippel. One of the few Tripels to come in a six-pack, Jon's happy to have five more bottles to enjoy.

Thomas 'Tom' Cizauskas took the suggestion to "twitter" your Session review to heart. At Yours For Good Fermentables, Tom and a friend used Twitter to do a "live" review of Allagash Tripel Reserve, Batch #117.

Thomas Vincent treated his partner to a blind tasting between Flying Dog's Kerberos and the Maredsous Tripel for his contribution at Geistbear Brewing Blog. Thomas thinks the Flying Dog may have been at an unfair disadvantage.

The gents at Boak and Bailey's Beer Blog had a tough time finding a Tripel to review. Bailey hit a pub that was serving no Tripels. While offering doubt as to whether "Tripels exist as a style", Boak shared a similarly styled Fuller’s Vintage Ale with a good friend.

The indefatigable Jay Brooks enjoyed his Tripels in conjunction with San Francisco Beer Week. At Brookston Beer Bulletin, Jay gives his thoughts on two beers created specially for Strong Beer Month; Magnolia Tweezer Tripel and 21st Amendment Double Trippel. Jay also weighs in on the trouble with pigeonholing Belgian beers, something other contributors also noted.

Craig at Beers, Beers, Beers picked a beer that proved popular this Session, Allagash Tripel. The East Coast beer was a special treat the California resident. He shared his beer with Brittany, but couldn't coax any comment from her.

Captain Hops at Beer Haiku Daily had trouble getting to his beer for the Session. A set of haikus explains his frustrations.

Edmond Medina, who blogs at MMMM...Beer saw the Session as an opportunity to grow new fans of good beer. He introduced his guests to Koningshoeven Tripel. He wasn't totally successful, but it wasn't a total failure either.

My own post is here. Colleen and I shared a 2007 bottle of The Brewer's Art Green Peppercorn Tripel.


Whew! That's a lot of Tripel! Thirty-three blog posts by my count. I hope I haven't missed anyone. If your post isn't listed let me know in the comments below, or via email, so I can correct the oversight. In addition to the many blog posts, this edition of The Session was also taking place live on Twitter. Be sure to check out the account of the live tastings here.

The next edition of The Session will be March 6. The theme for Session #25 is Love Lager, and will be hosted by The Beer Nut.

Session #24 - A Tripel for a Two

This month's edition of The Session is hosted right here at Musings Over a Pint. You can read the original announcement here. This month we return to the Session roots and discuss a specific beer. I chose the theme "A Tripel for Two". What Tripel would you pick to share with that good friend, family member, or lover? I noted that there are bonus points for including comments from the person with whom you share the tripel. I'm looking forward to reading the contributions.

I selected The Brewer's Art Green Peppercorn Tripel for this Session. I reviewed Green Peppercorn Tripel back in November 2007 when The Brewer's Art first bottled it. In the past few weeks another batch of this beer was released by the Baltimore brewery. However, I still had a bottle from 2007 stored away and decided now was a good time to open it. So Colleen and I settled down on a recent evening to see how the beer had held up.

But before we could do that, I needed to get the cork out of the bottle. This puppy was in there to stay. After several minutes of twisting and rocking, it was apparent the cork was giving no quarter. I finally resorted to a corkscrew. An easy pour produced two thistle glasses full of frothy white foam. Several incremental pours later, we sat down to enjoy the fruits of the opening struggle. Green Peppercorn Tripel exhibits a bright straw color. It's an active beer with copious bubbles continually rising from the bottom. The beer has a mild yeasty aroma with just a hint of fruit. The flavor is very crisp, with a mild spiciness. As the beer warms some citrus hops come out. The finish is dry, and the yeast and spice notes leave a lingering presence. There's no overpowering flavors in this, just a nice easy drinking, and refreshing, beer. We enjoyed this Tripel in front of a fire, but it would be excellent on a warm summer evening too. If I have the opportunity to pick up any of this year's release, I'll definitely put a bottle or two away for 2010.

And now Colleen's take on the beer...
When we decided to have our shared tripel experience for this month's Session, I was glad to share a beer with David. However, when he selected the Green Peppercorn Tripel, I felt a small twinge of concern. When we had it right after we got it a couple of years ago, I recall it as having a bit too much of a bite. Thankfully, as with many of life's finest things, it has aged well. I was very pleased with its matured flavor.

It has a lovely clear golden color ~ almost like a bright apple cider. It pours with a large billowy head, very soft through which to drink. The carbonation is lively and continues well through the whole drinking experience. There is a nice spicy smell and taste. I detected some pleasant yeast fragrance and flavor which complimented the spice nicely. I was not able to detect a hard alcohol bite, however, it comes in at 9.2% ABV. It was a pleasant end to a hectic day. Now I wish we had another aged Green Peppercorn Tripel to enjoy on another cool evening. Perhaps we can stock up a few bottles for a few years down the road.

David again...
It was fun to share the aged Green Peppercorn Tripel, and the review, with my wife. We share many good beers, so maybe there are more joint posts in our future!

By the way, there's more to this Session that just blog posts! Even if you are not a beer blogger, you can contribute to this edition of The Session. Alan at A Good Beer Blog has suggested an alternative way to join in the fun of The Session. Bloggers and non-bloggers alike can participate "live" via Twitter. See Alan's detailed directions for participating. Prior plans won't allow me to participate in the live Twitter tasting, but I'll be sure to check out the entries later. You can follow today's Session-related Twitter posts here.

Bloggers, you can leave a link to your blog posts in the comments below or send an email letting me know. I'll post a summary after the weekend. Cheers!

Update, February 9: I've posted the roundup off all the Session contributions here.

Session #24 Reminder

Attention Beer Bloggers, Session #24 is less than a week away. Hosted here at Musings Over A Pint, the theme for February is "A Tripel for Two." See the announcement and details here.

Not a beer blogger? No problem, you can participate as well. Alan at A Good Beer Blog has suggested an alternative way to join in the fun of The Session. Bloggers and non-bloggers alike can participate "live" via Twitter. If you haven't done so already, sign up for Twitter and then post your own thoughts on Tripels on February 6. Be sure to check out Alan's detailed directions for participating. You can also post a comment here letting folks know you are joining in via Twitter.

See you on February 6!

Announcing Session #24 - A Tripel for a Two

The Session is a monthly collaborative effort when beer bloggers write their own perspective on a single theme. For an overview of previous Sessions, see Jay Brooks' summary here. It is my pleasure to host the 24th Session, to take place on February 6, at Musings Over a Pint.

Beer is best when it's shared, and a strong beer is just right for sharing. Belgian Tripels are big beers with a flavor profile that is enjoyed by both experienced and new beer fans. Be it an intimate evening, or watching a ball game on TV, a Tripel is made for sipping and sharing. For Session #24 the theme is "A Tripel for Two." What Tripel would you pick to share with that good friend, family member, or lover?

If you have a beer or beer-related blog, it's easy to participate in The Session. Pick a Belgian-style Tripel to review. Tell us why it's your pick to share with that special someone. Be sure to include a review of the beer so that others might be inspired to choose that beer for a special moment. Bonus points if the person with whom you are sharing the beer includes their review as well.

Post your contribution on February 6. Then leave a link to your post in the comment section below or on my own contribution on that day, or send me an email letting me know about your post. I'll post a summary of all the Session contributions within a few days of the Session date. I look forward to reading about all those interesting Belgian Tripels you've been enjoying.

Update, February 9: The Roundup for Session #24 is here.

The Session #23 - The New Year

The January edition of The Session is being coordinated by Brewmiker (a.k.a. Beerme) at the Beer and Firkins blog. The theme is The New Year: What will you miss about 2008 and what do you expect will excite you most in 2009, in the "Beer World"?

Tough topic. I already did the requisite end of year post. I prefer to look forward to what's coming up rather than lament what's gone by. However, in the Old Dominion we are witnessing a passing of sorts. One stalwart Virginia brewery prepares to relocate out of the state, while another stands poised to claim their spot as Virginia's benchmark brewery.

It's old news now that Old Dominion Brewery plans to close the Ashburn, Virginia facility and relocate to Dover, Delaware. Old Dominion was established in 1989 and after 20 years was the brewery that came to mind when one thought of Virginia breweries. It's not the beers I'll miss, it's being able to associate Old Dominion Brewery with the Old Dominion. I do expect to the quality and availability of the beers to remain, it's the Virginia connection that will be missing. I have seen signs that under the new ownership distribution might actually be improved.

But enough of the old, it's in with the new. Starr Hill Brewery was established in 1999 in Charlottesville, Virginia and is now located in nearby Crozet. That same year they won a Gold medal (for Dark Starr Stout) at the Great American Beer Festival. Despite earning recognition at festivals almost every year, the breweries beers were limited in distribution. Then, in late 2007 Mark Thompson signed a distribution agreement with Anheuser-Busch. By the Spring of this year, the beers were available in Fredericksburg, and their range continues to expand.

What does this mean looking forward to 2009? It is my belief that Starr Hill is poised to become the new patriarch of Virginia breweries. All of their year-round beers have won multiple medals. They've also won a medal at the GABF for The Love seasonal, and also medaled in the Pro-Am competition with Smoke Out. Talk about putting a shine on the star! (Oooh, sorry.) Wider distribution, award winning beers — it all bodes well for Virginia's reputation as a beer state.

In addition to Starr Hill, there are numerous breweries making their mark in Virginia, and even more are soon to open. (Blue Mountain Brewery in Afton, VA is another up-and-comer worth watching.) It's a great time to be a beer fan in Virginia. I look forward to enjoying more Virginia beers in 2009 and sharing those experiences here.

Update, January 3: Brewmiker has posted the Session roundup here.

The Session #22: The Repeal of Prohibition

The 22nd installment of The Session is hosted by 21st Amendment Brewery. In an appropriate twist of fate, this Beer Blogging Friday falls on December 5th, the 75th anniversary of the repeal of Prohibition in the U.S. Our host describes this month's theme thusly:

In 1920, there were thousands of breweries across America making unique, hand-crafted beer. The passage of Prohibition wiped out this great culture. On December 5, 1933, the states ratified the 21st Amendment, repealing the 18th Amendment, thus ending 13 years of Prohibition in America. At the 21st Amendment Brewery, the repeal of Prohibition means we can celebrate the right to brew beer, the freedom to be innovative, and the obligation to have fun.

What does the repeal of Prohibition mean to you? How will you celebrate your right to drink beer?

For me, this anniversary serves as a reminder of what was, and what threatens to be again; the return of Prohibitionist restrictions. There are many forces, even today, working hard to take away our right to enjoy alcoholic beverages. They forget, or choose to ignore, the lessons of history and are willing to repeat the mistakes of the past. These forces often misinterpret biblical teachings for their own purposes. They distort the truth in order to advance their agenda. It is against these organizations that we must be ever-vigilent. I don't want to rehash items I've already covered, but will list a few reminders of the battle we face.

Right here in Virginia, we've seen the battle against the Shooting Creek Brewery in Floyd County. There, so-called Christians fought the opening of a legal business. One of their tactics was to disparage people who would visit the brewery. "We don't need no more drunks out there" according to resident Gloria Underwood. The Nelson County Baptists prohibitionists claim to oppose the brewery "on biblical grounds." How they square that with biblical events such as the Wedding Feast at Cana and the Last Supper is unexplained.

Let's not forget the Woman's Christian Temperance Union (WCTU). This is the group that led the movement that brought us Prohibition in the first place, and they are still active today. I covered this group previously. Like the group in Nelson County, they base their claims on their personal, and distorted, bible interpretations.

The ever-present Mother Against Drunk Driving (MADD) is America's most visible neo-prohibitionist organization. Organized under a noble purpose, the group has transformed its mission from education about drunk driving into lobbying against any alcohol consumption. They have proven they will go to any length, including emotional terrorism, to promote their agenda.

Not to be forgotten, the Prohibition Party has run a candidate for the presidency of the United States every election year since 1872. Even though the candidates have been ineffective, never garnering more than a quarter of a million votes, they continue to press their agenda. Gene Amondson (warning: auto-play audio) was apparently the Prohibitionist presidential candidate in 2004 and 2008.

Though this next example doesn't apply to the United States, if you need another reminder on how quickly things can change, take a look at a country famous for its fine wines. Thanks to restrictionist influences, the France now faces a ban on online advertising, and even websites that mention alcohol. With that victory under their belt, it would be foolhardy to think the anti-alcohol forces will stop with their campaign with advertising restrictions. Thousands of French drinkers could be held under the thumb of extremists! Yes, the same thing could happen here unless we are vigilant.

How do we counter these attacks? First of all, take away the ammunition from the opponent. Drink responsibly. The drunk driving issue is one of the biggest issues the neo-prohibitonists have going for them. Many of their points are valid, so we need to remove them from the equation. Educate young people. Our youth have been short-changed when it comes to learning how to enjoy alcoholic beverages responsibly. Drink craft beer. The craft beer industry as a whole promotes a more responsible image than the factory beers have historically done. Support your local brewery. Local breweries are often very active in doing good works in their communities.

I'm certainly not trying to be an alarmist. Let's celebrate the repeal of Prohibition and be thankful that we have so many fine craft beers, and other alcoholic beverages to enjoy legally and openly. Just keep in mind that these organizations don't represent ancient history. They are actively working today to take away your freedom to responsibly enjoy alcoholic beverages. On this anniversary of the repeal of Prohibition, there will be many celebrations to mark the occasion. And the celebrations are warranted. We should however, take heed at this time to remember that the battle may have been won, but the war continues. By remaining vigilent and active, we can stave off the forces that seek to remove our ability to enjoy good beer.

How will I celebrate this occasion? By sharing a bottle of American craft beer with my wife, in the comfort of my home, and demonstrating to my son that it's an okay thing to do.

Be sure to check the 21st Amendment Brewery website for the summary of all this month's contributions to The Session.

Update, December 9: The Session roundup has been posted here.

The Session #21: Favorite Beer

The 21st installment of The Session is hosted by A World of Brews. The topic chosen chosen by Matt is "What is your favorite Beer and Why?" I had to think long and hard about this question. I've never been able to answer that when asked. Despite our host's admonition that everyone does indeed have a favorite beer I couldn't pick one.

What I will do is talk about a couple of beers that I buy in quantity over other beers. Believe it or not, I rarely buy more than a 6-pack of a particular beer at a time. While I may purchase large quantities of a particular beer through repeat purchases, I typically limit the quantity brought home at one time. At any given time, my beer fridge will be stuffed with 45-60 varieties of beer, so there's only room for so much. (And yes, I sometimes do what my parents forbade, I just stand there with the fridge door open pondering what to select.) Looking back at 2008, there were just a few times that I bought beer by the case. So, let's go with those as (some of) my favorite beers.

Early in the year, it was Tröegs Nugget Nectar. This hop explosion hidden in a amber ale is a Spring favorite. It might even be the beer that opened my eyes to hops. If not, it was at least one of the first really hoppy beers I tried. I anxiously await the early Spring when this one arrives on the shelves.

Jump forward a couple seasons, and we come to my favorite time of the year for beer, Winter. Just a few weeks ago I picked up another in-bulk beer. Brooklyn Black Chocolate Stout is a favorite that I reviewed late last year. There's little that can better warm up a cold evening like a snifter of this dark beer. Pair it with a dark chocolate dessert and it doesn't get much better. I remarked recently that Brooklyn Black Chocolate Stout probably had the best aroma of any beer I've tried. When I'm enjoying it I have my nose to the glass as often as my lips.

Of course, those aren't the only beers that do get bought in bulk around here. Last Winter we were well-stocked with Sierra Nevada Celebration. While most brewers' Winter beers tend to be darker or even spiced, Celebration is a hop-lover's Winter treat. Another favorite Winter beer is Clipper City Winter Storm "Category 5" Ale. I typically reserve a few bottles to enjoy over the Summer. If "favorite beer" was defined by the number of times it gets mentioned on this blog, then this beer would likely win hands down. Both of the aforementioned beers have been released this season so I'll be picking them up, in quantity, soon.

So, my favorite beer? I still don't know. But I've developed quite a thirst just from the exercise of writing about these beers that get extra space in my refrigerator and cellar.

Update: Matt has posted the summary of all the Session posts.

The Session #19 - Deutsches Bier

The 19th edition of The Session is hosted by Lootcorp 3.0 - A Brewing Bog and is introduced thusly:

I’ve decided to make September’s topic Deutsches Bier - German beer. I want you all to focus on the wonderful contributions our German neighbors have made to the beer world. You can write about a particular German style you really enjoy, a facet of German beer culture which tickles your fancy, or any other way in which Germany and beer have become intertwined in your life.

Although I do enjoy German and other imports, I'm an unabashed fan of American craft beers. American craft brewers are adept at taking a classic style and making it their own, often giving it that extra "oomph". Sometimes the change is brash, sometimes subtle. Some folks might cry out about a beer being "not to style", but for me it's not about strict adherence to style guidelines, which are changeable, but whether or not the beer is enjoyable to drink.

For this Session we'll take a look at some American versions of classic German styes, focusing mainly on beers brewed or available locally. We'll get a glance at a few of the many American craft brewers who have adopted these styles to create some of our favorite beers. Some of the beers stay close to "style", others less so. This isn't necessarily a discussion about German beers, but rather a survey of some American beers influenced by German styles.

LAGERS

Bock
These dark beers have high malt content, with little hop flavor. A common bock that most Americans are familiar with is Shiner Bock from the Spoetzl Brewery in Shiner, Texas. Sam Adams Winter Lager is another popular example. Abita Brewing Mardi Gras Bock and New Glarus Uff-da are other examples I've tried.

Doppelbock
Doppelbocks take bock beers "up a notch". First brewed by the monks of St. Francis of Paula, they're typically darker, with a higher alcohol content. Brooklyn Brewery Brooklynator Dopplebock and Tröegs Troegenator Doublebock are two that I've enjoyed recently. Boston Beer Company also produces their Double Bock annually. Flying Dog Wild Dog Collaborator Doppelbock is an adaptation I wrote about for a previous session post. New Glarus Unplugged Bourbon Barrel Bock and Tommyknocker Butthead Doppelbock, though not local, have also made appearances at our table.

Dortmunder / Export Lager
Originating in Dortmunder, Germany, these crisp lagers are similar to Pilsner beers. Locally, two favorites are Hard Times Select Lager, brewed by Clipper City in Baltimore, and Old Dominion Lager. The Boston Beer Company brewed Dortmunder Style Export as a Longshot contest winner in 2007.

German Pilsener
The German answer to Bohemian Pilsners, these light, crisp lagers often exhibit strong hop bitterness. Victory Prima Pils is one that I often enjoy. Other local examples are St. George Pilsner and Tröegs Sunshine Pils. New Belgium Blue Paddle Pilsner from Colorado is an example that seems to be popular in the western part of the Country. Left Hand Brewing Polestar Pilsner from also Colorado is available the east.

Maibock / Helles Bock
Maibocks are lighter in color and alcohol than standard bocks. Though traditionally served in the Spring, maibocks seem to available year round here. Dead Guy Ale from Rogue Brewery in California is widely distributed. Locally, St. George Brewery produces Fall Bock maibock. Weeping Radish Maibock is another east coast Maibock.

Munich Dunkel
These are rich, complex beers from Bavaria. I can only think of two American beers that I've had in this style. Saranac Chocolate Amber Lager from Matt Brewing in New York and Weeping Radish Black Radish Dark Lager from North Carolina.

Munich Helles
The Munich Helles style was originated by the Spaten brewery in answer to the German people's new-found fascination with "lighter" Pilsner beers. I've had only a few American examples of the style. St. George Lager and Weeping Radish Corolla Gold are two east coast examples that come to mind.

Märzen / Oktoberfest
Traditionally brewed in the Spring and kept in cold storage until it was time to celebrate the harvest, this would be my favorite German-style of beer. Numerous breweries release Oktoberfest-style beers in the late Summer. Blue and Gray Baron von Stueben Oktoberfest is available in limited quantities in September and was the subject of a post earlier this week. Samuel Adams Octoberfest is another that I look forward to appearing on draft at local restaurants each fall. Other examples available locally include Brooklyn Oktoberfest Beer, Clipper City BaltoMärzHon, Old Dominion Octoberfest, and Victory Festbier. Gordon Biersch Märzen is another favorite from one of the Country's best lager beer brewers.

Schwarzbier
The style name is German for "black beer." These dark beers buck the stereotype by being lighter in body, though dark in appearance. Boston Beer Samuel Adams Black Lager is usually available late Summer in the brewery's "brewmaster collection."

Vienna Lager
This is a "mainstream" lager originally developed in the city for which it gets its name. Samuel Adams Boston Lager is the Vienna Lager that's probably most familiar to Americans. Starr Hill Jomo Lager from Charlottesville is an excellent example of the style, and one that only recently began getting wider distribution. Pennsylvania Brewing Company's Penn Pilsner is another fine example. Weeping Radish brews a Vienna lager called simply Fest. Interestingly, the Vienna Lager style today is most commonly found in beers from the U.S. and Mexico.

ALES

Altbier
These somewhat bitter, brown beers could be considered the German answer to Engish Pale Ales. I only recall a couple of these from American breweries. Weeping Radish Farm Brew Altbier was enjoyed on a trip to North Carolina couple of years ago, and Alaskan Amber I had just recently in Denver.

Berliner Weissbier
Berliner Weissbiers are sour wheat beers typically served mixed with sweet fruit syrup. I've not had the opportunity to try any authentic Berliner Weissebier, but do frequently enjoy Festina Pêche, Dogfish Head Brewery's interpretation of the style.

Hefeweizen
These traditional German wheat beers are generally made available during the Summer months. They typically have moderate to strong clove or banana aromas and flavors. Locally, Blue and Gray Brewing releases Virginia Hefeweizen each Summer. This year's release from Blue & Gray was a bit more hoppy than usual, a flavor variation I enjoyed. Brooklyn Brooklyner Weisse, Outer Banks Buddha Bubba Hefeweizen, Victory Sunrise Weiss, and Weeping Radish Weizen are other local examples.

Kölsch
Somewhat similar to blonde ales, the style was originally developed in Köln, Germany, I've had only a few American examples of the style. Flying Dog Brewery Tire Bite Golden Ale and Weeping Radish Kolsch are two that come to mind.

Weizenbock
Strong, dark wheat beers, Weizenbocks typically have a noticeable alcohol flavor. Clipper City Brewery Hang Ten is one I look forward to each year. the brewery releases each July, bucking the stereotype for "summer beer". Boston Brewing Longshot Weizenbock made it's appearance earlier this year. Victory Moonglow Weizenbock is another very popular Weizenbock.

The list above is by no means exhaustive or all-inclusive. The beers mentioned are ones that I've had recently, and are generally available locally. After completing this exercise it becomes apparent that some American brewers are specialists in German ales and lagers. Victory, St. George, and Weeping Radish are east coast brewers that produce a range of German-style lagers. Other breweries offer them along with other styles. I'd never given much thought to the number of beers I've enjoyed that have German style influences. It's plain to see from this limited list that the German brewing traditional has had a significant influence on American craft brewers.

Update, September 9: The Session roundup has been posted at Lootcorp.

The Session #18 - Happy Anniversary

This month's edition of The Session is hosted by The Barley Blog. Our host Ray explains the topic thusly:

Use this as an excuse to celebrate. Open a limited release anniversary beer from your favorite brewer. Enjoy that special beer you normally only open on your wedding anniversary or birthday. Either way, tell us about it. Why is it a beer you may only drink once a year? Why is that brewery’s annual release the one you selected?

Hmm, tough one. I can't think of a beer we specifically reserve for special occasions. That doesn't mean I don't plan for special beers for special occasions. Planning what beer to serve at a dinner or other function goes hand in hand with planning what food to serve. We often hear talk of special wines being obtained for special occasions. Why should it be any different with beer? The only difference is beer offers more variety and the possibility of better matches with the food courses.

Regular readers will know that besides beer, we're big fans of food around here. And, it should come as no surprise that we give much forethought to the beverage as well as the food. If we're visiting family for a holiday dinner, we'll plan to bring a special beer to go along with the meal. A special dinner at home is no different, much thought goes into exactly beer to be served. The event doesn't have to be a meal, any special time spent with a loved one, is call for a well-thought out beer selection.

That's one of the beautiful things about our favorite beverage, it's perfectly suited for a special occasion, or for just hanging out. Even if it's an informal gathering, it's appropriate to give some thought to the beer and the people who will be drinking it. Doing so shows you care about the people with whom you are sharing a drink or breaking bread. So yes, I'd say we do have special beers for special occasions. It's the thought about the beer and the people who will be drinking it that makes it special.

Be sure to check back at The Barley Blog to see a summary of all contributions to this month's Session.

Update, July 3: Ray has posted the Session summary here.

The Session #17 - Going Against the Grain Bill

The 17th Session is hosted by Rob over at the PFIFF! blog. Our host asks us to think about beers we drink despite the accepted seasonal stereotypes:

The subject for July's Session could be summed up thusly: Drinking anti-seasonally. Think of this as the unorthodox cousin of such topics as "beer and food" and "beer and music". Beer and weather, perhaps? More like beer despite the weather, I guess.

I've commented on this "phenomena" in my own drinking habits a couple of times recently. Though I've never given it much thought in the past, upon reflection I find I do drink "despite the season" regularly. This is especially true in Summer. Personally, I'm not a fan of wheat beers, which so many breweries feature as their "Summer seasonal". Other breweries focus on crisp pilsener beers for the warmer months. I do enjoy a nice Summer pilsener on occasion, however I often find myself reaching for a darker, heavier beer despite the heat. I may reach for a nice imperial stout despite the high temperatures of the day.

I happen to like big beers and the heat doesn't change that. During a recent visit to Odell Brewing in Fort Collins I enjoyed (very much) their Imperial Stout. My friend Dave remarked that he'd enjoyed the beer previously, but it was too warm for such a dark beer. Personally, I was thankful the brewery still had some of this stout on hand, as it's generally only available January - June.

But, our host this month challenges us to explain ourselves. Hmm, I guess "just because" isn't a fair answer. Perhaps, after being worn out by the day's activities, it's nice to sit back and unwind. I don't want a perky pilsener trying to pick me up. That would be sort of like those so full of vim and vigor people, who, in the early morning just want to chat before you've even your first coffee. A big beer is like a quiet friend who will sit and "just be there" while you relax and wind down from the day's activities. Whatever the season.

A history of The Session can be found here. Check back later at PFIFF! to see Rob's Session summary.

Update, July 6: Rob has posted the Session roundup.

The Session #16 – Beer Festivals

The June edition of The Session is hosted by Thomas at the Geistbear Brewing Blog. Our host has chosen "Beer Festivals" as the topic for this month's event.

As a reader, I am especially looking forward to seeing the contributions from other bloggers. As a contributor, it's bit tougher. I've not been to all that many true beer festivals. Just one to be exact. I'm envious of you folks who live in areas where festivals are local events. So instead of writing about a festival I've attended, I'll post on why I think the dearth of local events will be changing.

And I do expect the situation to change. As I have been reporting on this blog with ever-increasing frequency, the beer scene in the Fredericksburg area is improving by leaps and bounds. Local retailers are bringing in more and more hard-to-find beers. Many of these same retailers are offering weekly free tastings. One of the top beer bars in America is coming to Fredericksburg. A local group is planning to open a brewpub this Fall and there is talk of two other brewpubs opening as well. The monthly FABTS meetings are always well-attended. A growing number of local pubs are adding craft beers to their lineups. Several local establishments have held beer dinners recently. Of course, let's not forget our local craft brewery. All of this points to a growing, vibrant and enthusiastic local craft beer community. Expand the focus to include all of central Virginia, and you've got numerous craft breweries and an even larger population from which to draw.

Our host for the June Session writes "...perhaps talk about what you would like to see out of festivals or perhaps the future of them." What I would like to see, and indeed expect to see, is this. Brewers, distributors, organizers, and enthusiasts will soon look to Fredericksburg when they are planning future activities and we'll see more events and festivals held locally. And then the rest of you can drive here to enjoy a beer festival, along with the many other attractions that the Fredericksburg region has to offer. Will this actually happen? I say yes, most definitely.

I look forward to seeing you. :-)

A history of The Session can be found here.

Update, May 8: Thomas has posted the Session Roundup.

The Session #15: How did it all start for you?

The blogging duo of Boak and Bailey is hosting this month's round of The Session. The London-based writers ask the question "How did it all start for you?

Continuing the “Beervangelism” theme, we’d like you to write about the moment when you saw the light. At what point did you realise you were a beer lover / geek / enthusiast? What beer(s) triggered the conversion? Did someone help you along your way, or did you come to it yourself?

In short; how did you get into good beer?

That's a question I'm asked pretty often when folks find out I enjoy craft beer. I have given it a fair amount of thought but still, the start is nebulous. Colleen and I have been drinking better beer for quite some time. See, the thing is, we didn't know there was such a thing as "craft beer." Some beers we just liked better than others. Didn't everyone? I wasn't so much disgusted by the big factory beers, as much as I liked other beers better. (I'm not saying our early choices were excellent beers, just better.)

Yes, I used to be a big Budweiser drinker. I could walk in to my local watering hole and the ice-cold bottle would be open and on the bar before I got to my seat. ("Glass? I don't need no stinkin' glass.") On thinking back, I absolutely hated warm beer, it had to be very cold. Of course today I know why my beer was so undrinkable if it wasn't ice-cold. One of the first other beers I can recall drinking regularly was Pete's Wicked Ale. This "dark" beer, what I now know was a Brown Ale, offered more flavor than I was used to from my macro-choice, and I liked that. We bought a lot of Pete's back then. I can recall the day I stopped in the beer aisle while we were grocery shopping and found no Pete's in stock. We looked for something else and eventually selected Redhook Nut Brown Ale. Soon we couldn't find our latest favorite beer as it was apparently a seasonal (Spring) release.

The first major hint we had that there was even more to be discovered was when we wandered into a local beer & wine store in search of the aforementioned Redhook Nut Brown Ale. Not finding it, we somehow settled on John Courage Amber, an English Pale Ale, or perhaps it was an ESB. I recall thinking how expensive this beer was compared to the other beers we had been trying. Now this was something different. It had a nice bitterness and it was imported. Recently I went looking for John Courage Amber. I wanted to see if I still thought it was so good but have been unable to find it. I believe that Courage Brewing was swallowed by Scottish & Newcastle, and in turn the Courage line was later acquired by the Wells & Young’s Brewing Company, and indications are that this beer is no longer being produced, or at least exported to the U.S.

For years we'd randomly try other beers in addition to those highlighted above, often choosing the usual "craft" suspects one could find at the grocery stores; Shiner Bock, Bass Ale, St. Pauli Girl, Foster's, all come to mind. Then I was introduced to the Blue & Gray Brewery here in Fredericksburg. That was, I think, my first "fresh" beer. The light started getting brighter about that time regarding the myriad of flavors and styles that are available from beer. Soon afterwards I was given a gift membership in the Beer of the Month Club for Fathers' Day. And as they say, the rest is history. I started researching "craft beer" on the Internet. Suddenly the downstairs "spare" fridge was filled with beer, and the bottled water was now relegated to the garage. The Beer of the Month club soon was boring. Before I knew it, friends started jokingly (I hope) referring to me as a beer snob and asking questions. Last Fall I took the additional step of starting this blog. That's when things really spun out of control. The secret was out. I was an official beer geek.

I must say I've met more people through this hobby than I could have ever imagined. We went from simply searching out new beers, and being thought of slightly eccentric by friends, to enjoying a full-time passion. So to answer the original questions, we essentially started on our own, and learned by hit or miss. Eventually the passion was fueled by the many new friends, both live and online, with whom we share this passion. So, no lightening bolts or epiphanies here, but an ongoing evolution.

Be sure to visit Boak and Bailey to see a summary of the contributions to this month's Session.

Update, May 4: The hosts have posted the Session roundup.

The Session #14: Beer People

This month's session is being hosted by Stonch's Beer Blog. Jeff (AKA Stonch) has chosen the unusual topic of Beer People. I had a tough time deciding how to approach the Session this time. I finally decided I'd take the liberty to stretch the topic out a bit and write about a group of people, a few guys are who are among my closest friends. I've mentioned several of them in previous posts so I figured this would be a good time to introduce them formally. I give you Frank, Jerry and Tom.

Frank gets frequent mention in the Musings. He's a good drinking companion who is always open to trying new beers. Whenever I find another new "big" beer, I try to be sure to share it with Frank. He's not shy about trying strongly flavored and higher alcohol beers and I can always count on Frank to try out a new hop-charged IPA. It was Frank who brought the two growlers of "M" from The Church Brew Works to my 50th birthday party. I also recall that one of the first strong Belgian-style beers I ever had was brought back from an overseas trip by Frank. A former U.S Marine, he puts us all to shame with his endurance for having yet another beer, and is frequently heard to ask "So, what's next?"

Jerry drives to the Raleigh-Durham area very frequently on business and he's taken it upon himself the challenge to bring back beers I haven't yet tried. Even if I've tried the beers previously, he always brings back winners. After one recent trip he showed up unexpectedly at my door with a 4-pack of Samichlaus and a sixer of Highland Kashmir IPA. Recently I received a phone call from Jerry while he was in a beer store in North Carolina. He proceeded to list off the names of beers he walked down the aisle to see which ones I wanted him to bring back! Jerry's a brown ale fan though he never hesitates to try something new.

Tom is the member of our group whom I've known the longest. He often prefers a glass of Goldschläger over the beers the rest of us drink. However, he will enjoy a crisp lager from time to time, and is starting to develop a taste for Belgian Pale Ales. Tom does have a habit of nodding off in the evening which gives the rest of us a target for good-natured ribbing. Often he just shakes his head in disbelief that we're able to keep going.

Of course I'd be remiss if I didn't give proper mention to the wives of said friends. Most of the times when we gather, the wives are there with us. Although the typical male/female split frequently happens as the group starts talking, all of our wives understand our "hobby" and will often join in trying out the beers we break out. Regular readers will already know that my wife Colleen shares my interest in beer and food. One of the really great things about this group of friends is the bond extends to our whole families. Wives, husbands, and kids, are all friends. We all get together very frequently, not just to drink beer, but for dinner, church activities, to swim at the pool, and for kids' sports events. We all live in the same neighborhood and we all attend the same church, so there's much more in common than just a love of good beer. Suffice it to say, when we get together, it's never a bad time.

I'll close with this photograph of some gents enjoying their drinks. Jerry sent it and the accompanying description to parody our group:

Guys - The picture below outlines how we must keep our priorities straight. I also thought this might be us in a few years and I wanted to point out that Tom (green hat) is still watching us drink, Frank is raising a cheer for the 100th time to someone who doesn’t care, Dave is trying to say something but doesn’t want to put the beer / cigarette down, and notice how slim I look with a green shirt on :---))

I hope the guys don't mind that I focused this month's session on them. As Stonch wrote when announcing the Session, enjoying beer is "ten times better when you're with good mates." And these are my good mates.

Update, April 5: Stonch has posted a summary of the contributions here.

The Session #13: Organic Beer

The March edition of The Session is hosted by Chris O'Brien over at The Beer Activist. Chris has chosen the theme of "Organic Beer" for us to ponder this month. A quick search made it apparent that none of my regional breweries produce any organic beers. Clipper City Brewing in Baltimore will be releasing its Oxford Organic Ales line in April. However, that is not soon enough for this Session.

A friend returned from a recent trip to North Carolina with a six pack of Lakefront Brewery Organic ESB and I decided to focus on that for the Session this month. The beer was brewed in Milwaukee, Wisconsin and purchased in Raleigh, North Carolina. I am immediately struck by the irony of brewing an environmentally friendly beer and then shipping it 900 miles, although that is certainly a shorter distance than many commercial brews are shipped. Lakefront Organic ESB is brewed with 100% certified organic ingredients. Information on the brewery's organic production can be found here. When the USDA was recently pushed by large breweries to allow non-organic hops in organic beer, Lakefront Brewery lobbied against the change.

Lakefront Organic ESB pours a slightly hazy amber-copper color. There's a thin off-white head that drops quickly leaving a thin ring, with very little lacing. The malt aroma is strong with bread and caramel notes. I don't detect much in the way of hops in the aroma. The taste is yeasty malt, with just a touch of fruitiness. The bitterness is on the low side, though there seems to be more hop bitterness left in the aftertaste than is experienced initially. The mouthfeel is light and smooth. This was an easy drinking beer without any strong flavor profile. It was on the low side of Extra Special Bitter, but a very nice mid-afternoon treat. I drank the Lakefront ESB to spice up a quick lunch of frozen pizza. And for that it served quite well. The low initial bitterness level was actually enhanced when paired with the pizza.

Was I expecting a flavor identifiable as organic? I probably subconsciously expected some organic sense to the beer, much like those organic breakfast cereals that end up tasting like milk-soaked cardboard. Thankfully, the taste profile was just beer, no cardboard.

Be sure to visit the Session Roundup at The Beer Activist to see a summary of all this month's posts.