Past Newsletters

Vol. 11 No. 7

Otter Creek Brewing Company

The Otter Creek Brewing Company is located in the quaint Vermont town of Middlebury. They shipped their first keg of beer back in 1991 and in a mere four years outgrew their original site and moved into a state-of-the-art brewery. The Otter Creek Brewing Company was conceived of by founder & brewmaster Lawrence Miller in 1989. Larry had become an enthusiastic homebrewer while attending Reed College in Portland, Oregon, and ultimately traveled to Europe after graduation to learn more about the science of brewing. What better place to research the old world brewing techniques of Germany and Belgium than in those very countries? He completed his research in Europe in early 1989 and settled in Middlebury, Vermont where he devoted himself full-time to the planning of a new brewery.

Middlebury was chosen as the brewery site as much for its quality of life as for its excellent water, obtained from the natural, clear Vermont water that runs down Otter Creek (hence their name). In 1998 they began a partnership with the Panorama Brewing Company, producing Wolaver’s Certified Organic Ales, in a move that made them the largest producer of certified organic beers in the nation.

The Panorama Brewing Company was founded by Morgan and Robert Wolaver in 1997 and was inspired by the Wolaver family’s farming history. Their rich farming heritage spans three generations—right back to the early 1900s when Robert and Morgan’s grandfather, Oliver “Wolly” Wolaver, began farming the family’s land in Tennessee. For nearly 100 years the Wolaver family has cultivated a harmony with nature and embraced qualities such as hard work, pride and respect for the earth. And today’s generation of Wolavers has taken their concern for the planet to the next level by creating the Wolaver’s line of organic brews. Dedicated to small-batch brewing and committed to supporting sustainable agriculture, they remain determined to promote the values and traditions embodied by their grandfather. Morgan and Robert sought to develop a craft beer that would draw attention to organic farming practices and help increase demand for organic products. So they created an amazing line of beers, which has raised awareness and in the process sustains the practice of organic farming itself—the company donates 10 percent of their annual profits to community organizations that promote sustainable agriculture.

So what does organic farming and brewing mean exactly? Well, the vision that guides the process is not complicated: sustainability. The folks at Otter Creek Brewing Company Brew in a way that is sustainable, meaning they can keep on brewing and drinking great beer as long as they want to without disrupting the natural resources of the land. Organic farmers grow their crops without the use of synthetic chemicals and pesticides, which means that the earth is not being sterilized and water remains unpolluted. The Otter Creek Brewing Company supports organic farming and sustainable agriculture through their purchase of organic materials including malts and hops. Hey, even their business cards are printed on 100% recycled paper! And how’s this for the sustainable brewing and farming equation: the spent grains used in the early stages of brewing (where the barley is heated in water to extract the sugars needed for fermentation) are not wasted. After the sugars have been extracted, the typical brewery will filter the spent grains out and discard them. When these guys are through with them, a farmer takes them and they are fed to cattle. The cattle in turn help to fertilize the fields, and bingo… the loop is closed.

In May of 2002, the Wolaver family purchased the Otter Creek Brewing Company. Otter Creek remains a family owned Vermont company and produces all Otter Creek and Wolaver’s brands for distribution throughout the country.

The Wolaver’s line is excellent overall. We had the pleasure of trying out the beers reviewed here, as well as their India Pale Ale, Brown Ale and Belgian-style Wit Bier. All were fantastic and knowing the whole while that by drinking these brews we were supporting organic farming and a healthier environment for us all, well, it made us even more inclined to drink our share… and then some… uh, oh… we may have run in to a slight “sustainability” issue… better call the brewery for some more samples!

For more information about the brewery and scheduled tours, call (800) 473-0727 or check out their web site at www.wolavers.com.

Oatmeal Stout

The rich, coffee-like aroma and flavor of this fine Dark Bavarian style lager beer is derived from a precise blending of three different specialty barley malts: chocolate, black patent, and Munich malt. Munich malt is also added to bring about the creamy body of this malty brew. The most impressive aspect of this brew is the tight balance between the specialty malts and Mt. Hood hops. This is a medium-bodied beer that is loaded with smoky, peaty aromas and flavors. While there is clearly a hop bitterness to it, there is also plenty of malt to balance the beer. The finish is quite notable, progressing in three distinct stages: bitter up front, running to slightly sweet, smooth and mellow, with the bitterness returning very prominently at the end. The Beverage Testing Institute recently awarded this beer a Silver Medal and in April of this year, the United States Beer Tasting Championship recognized Eastside Dark as the Midwest Regional Champion in the Dunkel Lager category. This is a great beer to have over a spicy lobster dinner or smoked salmon.

Serving Temperature: 55° F
Int’l Bittering Units: 40.0
Alcohol by Volume: 5.9%
Malts: 2-Row, Roasted Barley, Munich, Caramel
Hops: Hallertauer, Magnum, Cascade
Other: Rolled Oats, Unmalted Wheat

Pale Ale

The brewery and all beers in the Wolaver’s line are certified organic by the Vermont Organic Farmers group. “Certified organic” also means that there are no genetically engineered organisms used in the making of the Wolaver’s beers. The use of genetically altered organisms is a major point of contention in the agricultural realm, as the long term effects on humans and animals (and plant life, which can be wiped out by the spread of heartier, genetically engineered crops) are not completely understood as the course of science quickly outpaces the time necessary for evaluating such things. It’s a complicated issue that can be intensely debated, but here’s something you just can’t argue: Wolaver’s Pale Ale is an exceptional beer. This pale ale has a unique breaddy, doughy aroma with a touch of pine mingled with honey. Note also a slight candy-like sweetness on the nose. The flavor is richly malty with a wonderful balance coming from the moderately intense bitter hop finish. Expect honeyish notes to contribute to the sweet malt backbone. Note the manner in which bitter hops slide across the tongue leaving a completely different impression on the palate than what hits in the first moments. Now we’ve been in some the them there newfangled organic food shops and picked up what we thought would be an easy thing to reproduce in the organic realm—like pasta or chocolate—and guess what… not even close to the “real” thing… But this beer—you’d never know it was organic until someone pointed it out to you! Congrats to Otter Creek for helping give organic a good name! Unlike many beers—every label claim is fulfilled in this beer—there’s no overstatement when they say that this is “a superb hand-crafted ale” that is “perfectly balanced”. Well done!

Serving Temperature: 52-55° F
Int’l Bittering Units: 34.0
Alcohol by Volume: 5.8%
Malts: 2-Row, Harrington, Caramel, Munich
Hops: Hallertauer, Cluster, Cascade

Arcadia Brewing Company

Arcadia: A region or scene characterized by idyllic quiet and simplicity and offering environs of paradisal beauty conducive to carefree bliss and simple pleasures.

Arcadia Brewing Company: A microbrewery and brewpub offering a carefree atmosphere, comfortable accommodations and traditional English ales—all conducive to carefree bliss and simple pleasures.

A few quaffs of the brews we’ve sent you from the Arcadia Brewing Company and you’ll understand the peaceful joy represented in their name. Established in 1996 as a microbrewery specializing in British-style ales, this brewery has striven to create great beers in small batches using traditional, centuries-old European brewing and serving techniques. Located in the Historic District of Downtown Battle Creek, Michigan, in a two-story brick building that dates back to 1930, the facility screams Great Britain—from the handmade English pub style sign that hangs over their door to their authentic 25 barrel Peter Austin Brewery. They even serve beer using traditional beer engines which pull the brew from casks stored in Michigan’s only dedicated cask-conditioned ale cellar!

One of the few features that doesn’t holler “UK Baby, Yeah!” is their wood fired Vaolriani oven imported directly from Naples, Italy. Which makes good sound sense to us—beer making inspired by England, a center of ale-based culture, and food made in the tradition of Naples… Enough said (well, plus the fact that the Brits aren’t exactly praised for their culinary expertise). As their only cooking device, practically everything served at the restaurant (named “TC’s Wood-Fired Fare”) spends at least a few moments in the oven, searing in delectable smoked flavor. If you’ve never enjoyed pizza made in a wood-burning oven, get yourself over to Arcadia and be amazed!

Founding board member and former President of the Michigan Brewers Guild, Timothy Suprise knows a thing or two about beer. Turns out he’s got a pretty good business sense as well. Starting the Arcadia Brewing Company in an area ideally situated between Detroit and Chicago was one smart move. Founding a brewery as well as a restaurant was another, providing an arrangement that fosters brand loyalty and growth by combining a unique on-premises experience.

In addition to brewing with authentic British equipment, Arcadia uses only the finest malted barley imported direct from England, as well as the freshest hops from the famed hop-growing regions in the USA’s Pacific Northwest. Combine these elements with their legendary Ringwood yeast from the fountain of yeast that is the Ringwood Brewery in England, and you’ve got a recipe for some of the best and freshest handcrafted ales available on either side of the pond.

2005 looks to be a good year for the brewery, with big plans in the works. According to President and founder Tim Suprise, they are eager to debut a new beer in the 1st quarter of 2005 called Imperial IPA and are also making their Gold Medal winning London Porter available year round beginning this month!

For more information about the brewery, restaurant or scheduled tours, call (269) 963-9520 (Restaurant: (269) 963-9690), or visit their website at www.arcadiabrewingcompany.com.

India Pale Ale

Arcadia B.C.’s India Pale Ale was the highest ranked American made IPA in the 1998 World Beer Championship, with a Gold Medal winning score of 92. Expect this brew, complete with its vast, cloudlike ivory head, to showcase some big time aromatics. Look for sharp citrus-heavy hop notes. If you could cross-breed a lemon with a grapefruit, this might be what it would smell like, were it drizzled with a bit of pine sap. A very refreshing scent indeed! Columbus dry-hops added directly to the open fermenter uniquely characterize this IPA with an intensely robust pine-like floral aroma and resinous hop flavor. The flavor is instantly bitter with a lightly peppered accent in the profile. Expect a complex mélange of hop flavors with malty highlights jumping in and out of the spotlight, wonderfully balancing the dominant hop influences with caramel and toasted malt notes. The finish is rather dry with a persistent bitterness. Excellent with a well-done London Broil.

Serving Temperature: 48-52° F
Int’l Bittering Units: 41.0
Alcohol by Volume: 5.9%
Malts: English 2-Row, Pale, Caramalt
Hops: Cascade, Columbus, Centennial

Nut Brown Ale

Arcadia B.C.’s Peter Austin Brick Kettle Brewing System from England and the legendary Ringwood yeast provide the perfect combination for producing the very best beer possible. This Nut Brown Ale is full-bodied, brewed in the English tradition and presenting a very deep, hazy mahogany color. Various different types of malted barley are used to create a flavor that includes hints of bittersweet dark chocolate, raisins, dates and almonds. You’ll notice similar notes in the aroma as well. The malty sweet finish is balanced by a smooth bitterness and a subtle fruitiness in flavor and hop aroma. A very complex bitter quality abounds toward the end of the finish and beyond, with different intensities of bitter hops competing for a place to rest on the tongue, such that the bitterness almost takes on different flavors all unto its own. A full-bodied yet mellow brew, try this with French onion soup or a moderately spiced jambalaya.

Serving Temperature: 50° F
Int’l Bittering Units: 26.0
Alcohol by Volume: 5.6%
Malts: English 2-Row, Pale , Munich
Hops: Willamette, Fuggles

Brauerei Dinkelacker—Stuttgart, Germany (Southwestern Germany)

The German zeal for beer is legendary. You needn’t be a beer connoisseur to be familiar with this fact. Aficionado or novice, you’ve no doubt encountered the terms Bavaria and Oktoberfest, two words that have made their way onto many a beer label. Bavaria is, of course, the German heartland of beer brewing and drinking. If you read last month’s newsletter, you may have been surprised to find out that The Czech Republic, not Germany, ranks #1 on the list of international per capita beer consumption. The Czechs unseated the Germans after the split of Czechoslovakia, primarily because the Slovaks prefer wine over beer and had been bringing down the national beer drinking average. If Bavaria were to secede from Germany, they’d almost certainly be the new world champions. But while Germany no longer holds this esteemed rank, it still produces the most beer per capita. True, the USA still produces the most beer by total volume, but Germany brews the most per citizen. However, the Germans have a valid argument available to them if they ever choose to dispute this fact; according to the German Purity Law of 1516, the Reinheitsgebot, which originated in Bavaria, beer may only contain the following four ingredients: water, malted barley, hops and yeast (though a special amendment to the law was granted to permit the brewing of Southern Germany’s famed wit, or wheat beers). Most of the commercial beer giants in the USA are brewed not with pure malted barely, but with cheaper adjuncts such as corn and rice, in combination with malted barley, as a cost-cutting measure. So, per German standards, USA brews such as Budweiser and Miller cannot truly be defined as beer. But, since you’re a member of our club, you’ve probably shared this belief for some time—and we’re only too happy to confirm your suspicions.

As we mentioned, Oktoberfest has become a widely circulated term, synonymous with high-quality German beer and brew drinking enthusiasm. The Oktoberfest celebrations began in Munich in 1810 to honor the Bavarian Queen Theresia (wife of King Ludwig). Originally a country fair, Oktoberfest has grown to draw worldwide patronage. The primary rival to the Oktoberfest is the autumn fair of Stuttgart, held in the riverside district of Cannstatt. This event was started in 1818 by the King of Württemberg. Our first featured beer comes to us from Stuttgart, the capital of Baden-Württemberg, Germany’s largest southwestern state. Brauerei Dinkelacker was founded by Carl Dinkelacker in 1888. His contemporaries were probably not surprised to witness his foray into the brewing business; Dinkel is the German word for spelt, an early form of wheat (often used in beers of southern Germany) and Acker is German for field. So with a name like “Carl Wheatfield”, what else could the man do (besides farming)? And while the brewery was founded in 1888, records dating back as far as the 1500s allude to brewing in the region by the Dinkelacker family.

Coincident with the industrial revolution that swept the world in the early 1900s, Brauerei Dinkelacker also underwent major technological changes. A consequence of industrialization was a population boom in metropolitan areas. More people meant more workers, which in turn fueled technological advancement, but also required implementation of automation in the brewing process in order to satisfy the demand of the ever-swelling population. Thus, as industrialization begat industrialization in Stuttgart, Dinkelacker added automated brewing and bottling components in 1903. The following sixty years saw unprecedented growth for the brewery as they gained international appeal. In 1963, major technological updates were again performed at the brewery. Because of their reputation of constantly being on the forward cusp of brewing technology since their beginnings in the late 1800s, Founder Carl Dinkelacker is regarded by many to be the father of the modern day brewery. Their current brewery is considered one of the most modern and environmentally friendly in the world.

If you’d like more information about Brauerei Dinkelacker (and can read German) check out http://www.dinkelacker.de.

CD-Pils

In 1977 Brauerei Dinkelacker purchased the famed Sanwald Brewery, producer of some of Germany’s finest wit beers (white or wheat beers), adding to their range of available brews. If you ever have the chance to try the Sanwald witbiers, take advantage, they’re great; and like most wheat beers, they’re extraordinarily refreshing. Another truly refreshing beer from Dinkelacker is one of their first, the interestingly named CD-Pils. Still bearing the initials of its creator, Carl Dinkelacker, this beer is light, frothy, and delicately tart. It is brewed using selected Hallertau hops from Bavaria—the most important hop cultivating region in the world—and is still made in the heart of Stuttgart as it has been for more than 100 years. Note the pale straw color and crisp, clean taste bursting with floral, spicy hops and pale malts. This is a nice example of the German Pilsner style that is well-balanced and flavorful, medium-bodied and very dry in the finish. Fresh beer and strict quality control methods are central to Dinkelacker’s brewing policies, with each freshly brewed batch taste-tested by their Masterbrewers. From traditional recipes to technical precision, these guys have the process down to a science. And international judges agree; the Dinkelacker CD-Pils took home the Bronze in the Pilsner Lager category at the 2003 World Beer Championship. A very versatile style when it comes to food partnering, feel free to experiment with anything from pizza to lobster to eggs benedict (but for your sake and those around you, not all at once please).

Serving Temperature: 48° F
Alcohol by Volume: 5.0%

Anadolu Efes Brewery—Istanbul, Turkey (Northwestern Turkey)

Every now and again we get mail from our readers describing their visits to the breweries we’ve featured. We’re going to wager a small bet that no one is going to send a letter describing their trip to Anadolu Efes Brewery, located in Bahüelievler-Haznedar—now, we know what you’re thinking—isn’t that in Jersey somewhere? No friends, it’s in Turkey; in the historic city of Istanbul to be exact. Not that this wouldn’t be a desirable brewery to visit—state of the art and always in operation, the Anadolu Efes Brewery might be a popular tourist spot for some, but for most of us, the remarkable historic sites of Istanbul will consume the majority of one’s visit time.

Not well known for its brewing trade, Turkey has a relatively young beer industry as far as private enterprises are concerned. Beer production in Turkey began in 1890 through a brewery founded in Istanbul by two Swiss entrepreneurs. This brewery was later nationalized along with another in Ankara in 1939, during which time Tekel, a state enterprise, was the only beer producer in Turkey. Following a change in the brewing regulations in 1955 that permitted private enterprises to produce beer, the first breweries of Efes Beverage Group, Erciyas Biracilik and Ege Biracilik, started their operations in 1969. Since then, the Turkish beer market has shown significant growth. At the end of 2003 per capita beer consumption in Turkey reached 11 liters, a nearly three-fold increase from 4 liters in 1986. Even after this significant growth, per capita consumption in Turkey is still low compared to averages of Europe, the USA or even Eastern Europe. However, a growing tourism industry, changing consumption patterns and a developing economy are all contributing to an upswing of beer consumption in Turkey.

Today, the young and dynamic Anadolu Efes group has five breweries, two malteries and one hop processing facility located within the Turkish borders. Additionally, they control nine more breweries and two more malteries across a network that spans six nearby nations in Eastern Europe and Central Asia, making them the fastest growing brewer in these, the fastest growing beer markets in the world. It would seem that as many civilizations before them have done, they too are using their strategic location in Istanbul, a city long recognized and fought over for its ideal position between the European and Asian continents, to their full advantage. Their brands are currently produced in Serbia-Montenegro, Romania, Moldova, Russia and Kazakhstan. Clearly, they are actively engaged in their boldly stated vision of “becoming the leading Beverage Group in the region spanning from the Adriatic Sea to China”.

While the Efes name is unfamiliar to most in the states, the name is practically synonymous with beer in Turkey where the Anadolu Efes Group holds approximately 77% of the market share and accounts for about 74% of the country’s total brewing capacity. Certainly, they’re the undisputed leading brewer in Turkey, but they’re also among the largest brewing groups in Europe. Not exactly a microbrewery, but still a producer of solid brews that you’d have a very rough time acquiring here in the states, we felt that bringing you their Efes Dark would be an appreciated effort. Enjoy!

For more information about the Anadolu Efes Brewery, check out their web site at http://www.efesbev.com.

Efes Dark

This style of beer, known as a Euro Dark Lager, has its origins in Franconia, Germany as well as parts of Bohemia across the border in the Czech Republic. Efes Dark serves as a stronger, darker counterpart to Anadolu Efes’ hugely successful Efes Pilsener. Just like their pilsener, it is produced using bottom fermenting yeast, as all lagers are. These lager yeast give Efes Dark a characteristically clean and crisp flavor, which when combined with roasted malts, account for its distinctive, hearty flavor and deep ruby red color. On the nose you’ll notice obvious notes of roasted, caramel malts, with more subtle tones of molasses, dark ripened fruit and perhaps a hint of coffee. The aroma also presents a slightly vinous kick, partially due to the 6.5% ABV. The flavor is rich, malty sweet, roasted, and medium-bodied, with a chocolate undertone and a slight hop bitter finish. Expect this beer to sweeten a bit as it warms, at which point the alcohol presence will be more readily detectable. Overall, a very clean and flavorful brew, Efes Dark was awarded the Gold medal in the Best Beer category at 1998's Monde Selection Brussels competition. We suggest pairing this with fried mushrooms or some thick vegetarian chili if you’re looking an edible complement. If however you are looking for a great cigar to smoke with this dark lager, try a mildly earthy, leathery cigar of moderate strength. Hey, cigars and beers literally go hand-in-hand—why not supplement your beer club membership with a subscription to our Premium Cigar of the Month Club? Each month you’ll receive five ultra-premium cigars hand picked by our panel of cigar aficionados, along with an informative newsletter which features in depth reviews of every cigar we feature. Also included in each cigar review are suggested alcohol pairings to enhance your experience. And, if you like what you’ve received, we offer our members discounted prices on cigar reorders. One of our most popular clubs, when paired with your beer club membership, we can hardly imagine a better way to unwind at the end of a long day than with a handcrafted brew and a top notch cigar. Come to think of, we’ve earned ourselves a little break since we’ve come to the end of this month’s newsletter. Time to take some of our own advice and relax… Ahhh, the little luxuries of life. Cheers!

Serving Temperature: 50-54° F
Alcohol by Volume: 6.5%

ASK MURL

Hey Murl,

I don’t have a bet riding on this one or anything. It’s just something that’s been bugging me for quite some time now! A long time ago, I remember reading in some beer trivia book that the reason why the pilgrims landed at Plymouth Rock was related to beer in some way but now I can’t remember why and it’s driving me nutz! Can you help, oh furry and knowledgeable one?

Patricia Meyers
Columbus, OH

Hey Hey Pat-tay!

You know…I went back to Ohio…And my baby was gone…Man, you’ve gotta love the Pretenders! That was some good old fashioned rock and roll hittin’ my soul! Loved that raspy voice of Chrissy Hynde’s. She had the bad girl look going too, didn’t she? I dated a rottweiler that used to like to wear a black leather spiked collar and I must say, even though she was a bit rough, she made me wanna get up and Ruff Ruff at the moon! Waoooooo!

So, uh, what was your question again? Oh yeah. Beer and the Mayflower. My first thought without researching this one was okay, they must have had beer on board and were getting low so they got to thinking they might pull over and try to find a pub. Not the case. As it turns out, It's evident from the Mayflower's log that the crew didn't want to waste beer on the passengers looking for a better site. The log goes on to state that the passengers "were hasted ashore and made to drink water that the seamen might have the more beer.” So there you have it Patty! Tis true. Tis true…As far as you know…

Woof!
Murl

Norm’s Corner

Woody: Hey Mr. Peterson, Jack Frost nippin’ at your nose?
Norm: Yep, now let’s get Joe Beer nippin’ at my liver, huh?

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