Past Newsletters
Vol. 12 No. 6
Bringing You The Best Domestic Microbrews for 12Years Now!!
Brewery
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Beers Featured
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| Abita Brewing Company | Christmas Ale |
| Flying Dog Brewing Company | Snake Dog India Pale Ale |
| Abita Brewing Company | Turbo Dog |
| Flying Dog Brewing Company | Old Scratch Amber |
| Coopers Brewery Limited | Coopers Vintage Ale |
| Hofbrau Munchen | Hofbrau Origional |
Happy Holidays Everybody!
You know, we’ve been making beer dreams come true for over 12 years now, and damn if it doesn’t still feel just as good today as it did when we started. For all the newcomers—welcome—we’re thrilled to have you aboard. For all you long-time members (we call you ‘lifers’), we couldn’t do it without you! Now, what we have on tap for you this month are a bunch of truly solid beers. And as you might have noticed, we’ve got quite a dog theme working this month. Why did we go with dogs during this holiday season? Well, consider this. It’s December, and Christmas happens to occur in December. Christmas is the celebration of Jesus’ birth. Jesus was the son of God, and God spelled backwards is, that’s right, Dog. So you see, it makes total sense… OK, weak explanation, we know. Turns out, it all just happened by coincidence. But rest assured, this pack of pooches is all purebred goodness. Best in show all the way here folks! On with the pooch puns…
Abita Brewing Company
From the oldest craft brewery in the southeast we bring
you the beers of Abita Brewing Company, established in 1986 about 30 miles
north of New Orleans
in the pine laden woods of Abita Springs, LA. By 1994 they outgrew their
original site (which is now their 100 seat brewpub) and moved up the road
where they now brew 52,000 barrels of beer annually (their first facility
pumped out just 1,500 barrels in their first year).
Their growth has been impressive, but rest assured they still brew their
beers in small batches, faithfully made by a dedicated brewing staff that
uses only
the finest ingredients including the artesian waters of Abita Springs. Their
protected wells deliver water so pure that it need not be altered in any way
prior to being used in the brewing process (many breweries have to chemically
prepare their water to eliminate chlorine or other impurities before it’s
fit for brewing).
Considering their proximity to New Orleans, it’s miraculous
that the Abita Brewing Company was spared any major damage from Hurricanes
Katrina and
Rita. According to their president, David Blossman, “We’re proud
to be a Louisiana Company and feel blessed that we are still able to brew beer
and keep our employees working.” Their ties and loyalty to the area led
them to launch a major initiative to help raise funds for all those people
whose lives have been devastated by the storms. One component of this initiative
has been their Fleur-de-lis Restoration Ale, with $1 from the sale of every
six pack being donated to the Louisiana Disaster Recovery Foundation (LDRF).
The other major component is their line of Fleur-de-lis t-shirts, hats, ribbon
pins and car magnets. 100% of the net proceeds from the sale of this merchandise
will go directly to the LDRF.
For more information about the brewery, brewpub and/or scheduled tours, call
(985) 893-3143 or check out their web site at www.abita.com. And if you can,
support the Louisiana Disaster Recovery Foundation by ordering some of Abita’s
Fleur-de-lis products. Hey, good cause, good gear, everybody’s happy!
Abita Christmas Ale is a festive dark ale crafted with special care. Each
year, Abita changes the secret recipe a bit, making every annual batch unique.
Have a sniff of this brew and you’ll quickly notice the holiday spices—nutmeg,
clove, ginger, a touch of anise and some citrus notes fill the nose. Look also
for a firm malt backbone to support all of these spices. Expect these elements
to be less prominent in the flavor profile, with the nutty malts and fresh-baked
bread notes taking center stage. A moderate bitterness rounds out the finish.
Its nutty and spiced elements will partner nicely with a Cannoli or pumpkin
pie dessert.
Serving Temperature: 48-55° F
Int’l Bittering Units: 29
Alcohol by Volume: 5.0%
Suggested Glassware: Pint Glass or Holiday Mug (clear or opaque)
Malts: Pale, Cara Red, Cara Munich, Crystal
Hops: Willamette, Kent
This fine canine-inspired brew was originally crafted as a specialty beer to celebrate the company’s fourth birthday back in 1990. It met with such enthusiasm that it has since become one of Abita’s five flagship brews. In August of this year it was ranked by Stuff magazine as the #1 beer made in the USA. Look for a sweet malty (and wet) nose followed by sweet chocolate and toffee flavors. You won’t find many hops while lapping this tasty nectar, but you will encounter plenty of flavor. Overall, a full-flavored, medium-bodied malty hound that will play best friend to your favorite beef or lamb dish.
Serving Temperature: 42-48° F
Int’l Bittering Units: 28
Alcohol by Volume: 5.5%
Suggested Glassware: Pint Glass or Mug or Stein (or lapping bowl)
Malts: Pale,
Vienna, Munich, Caramel
Hops: Liberty, Vanguard, Tettenang
Flying Dog Brewing Company
The Flying Dog Brewpub has been irreverently serving its own unique style of handcrafted ales in downtown Aspen, Colorado since 1990. One of Murl’s favorite breweries, these hounds know how to brew great beer, with tons of attitude and an unabashed spirit of rebellion. Founders George Stranahan and Richard McIntyre have found inspiration in the late gonzo journalist Hunter S. Thompson and gonzo artist Ralph Steadman (who still provides the artwork for all of their beer labels). The brewery staff have shared many a pint with both of these unique personalities, and Mr. Thompson was quite a fan of the brewery. Considering his famous line “good people drink good beer,” he clearly thought highly of these brew dogs.
Flying Dog has gained nationwide success by combining bold, uncompromising craft beers with branding that captures the irreverent spirit of today’s beer drinker. Let’s face it, we’re all mavericks in a certain sense, going to great lengths to procure the fine microbrews we crave in a world of macro-brewed swill. We at the club believe that all craft beer fans have a bit of the dogged side in us. We’re happy to see these old dogs doing well as they ship over 500,000 cases per year these days. Now that’s something to bark about!
Our sophisticated panel of beer hounds selected two purebreds that we know you'll howl at the moon over. What are you waiting for? Release the hounds!
For more information about the brewery and scheduled tours, call (303)-292-5027 or check out their web site at www.flyingdogales.com.
We’re not sure what caused the snake dog creature on the label to look
the way it does, but we suspect that a dog and snake simultaneously came into
contact with a massive hops cache and, like the superpower-forming radioactive
rays present in old comic books, a transformation ensued. The superpowers held
by this hop hero are from the massive lupulin content (them’s the hops
oils). Expect huge, perfumy and floral piney and woody hop resin notes with
a detectable malt backbone. Look for major bitterness in the flavor and finish,
with a distinctly perfumy feel in the nose, which is enhanced by a note of
alcohol that hits the palate and warms the belly. Holds up well with a spicy
meal.
Serving Temperature: 42-48° F
Int'l Bittering Units: 45.0
Alcohol by Volume: 5.8%
Suggested Glassware: Pint Glass, Chalice or Mug (clear)Malts: 2-Row Pale, Crystal
Hops: Warrior, Columbus, Golding
With back to back Gold medals at the 2004 and 2005 Great American Beer Festivals, this dog is flyin’ high indeed! You could say they won “Best in Show”. OK, OK, the newsletter is almost over… so the dog puns will cease very soon… This beer sets the standard in the Amber Lager category, yet it’s still an unpretentious brew. Expect malty sweetness on the nose and in the flavor, balanced by a well-rounded citrus hop finish in this very easy-drinking beer Not exactly a holiday dish, but try this beer with some nachos made with shredded BBQ pork, plenty of BBQ sauce, melted Monterey pepper jack cheese, and the usual fixings. And while you’re making it, boldly sing “Who Let the Dogs Out! Woof, Woof, Woof, Woof!”
Serving Temperature: 42-50° F
Int'l Bittering Units: 22.5
Alcohol by Volume: 5.4%
Suggested Glassware: Pint Glass, or Pilsner glass (flute)
Malts: 2-Row Pale, Malted White Wheat, Munich, Crystal
Hops: German Perle, Hallertau
Coopers Brewery Limited—Leabrook, Australia (Southern Australia)
Just outside Adelaide, Australia, in Leabrook, you’ll find the Cooper
Brewery, the last stronghold of the old-established, family-owned breweries
on the continent. The brewery was founded in 1862 after Thomas Cooper, a
Methodist preacher from Yorkshire, England, immigrated to Adelaide, Australia.
It was a move of gumption considering the relatively small population of
the then 26-years young South Australia colony and the presence of large,
highly competitive breweries firmly established there. But Mr. Cooper, with
his entrepreneurial spirit, would not be deterred…
His venture into brewing was spawned much by accident when his ailing wife requested that he make a restorative ale—to be used as a tonic—from an old family recipe. Turns out the ale was well received not only by his wife, but by locals for whom he provided samples. Appreciated for its taste and perceived medicinal attributes, demand quickly grew enough for Thomas Cooper to start his famous brewery, which today remains as the sole independent brewery in Australia to survive the entire 20th century.
Interestingly, as a Wesleyan preacher, Thomas Cooper felt that pubs were sinful places (though he wisely saw no evil in beer—after all, it was the tonic that aided his wife’s health). Thus, for most of its history, the brewery owned no pubs, and today they own but one, the Earl of Aberdeen, in the old center of Adelaide. A brewery with no pubs, while commonplace in the US microbrewery revolution, is an exceedingly uncommon occurrence for classic overseas breweries. Thus, takeover bids were likely thwarted by this apparent lack of an “automatic market”.
Now, we like to believe that founder Thomas Cooper would have been a fan of our beer of the month clubs for this very reason! No pub necessary to enjoy these fine brews, right? Hey, we’re proud to respect the wishes of this great man, and by quaffing the ale we’ve sent you, you’re doing exactly the same.
Unfortunately, we must report that Coopers is currently under threat of losing their long-held independence. A competing brewery (more of a conglomerate actually), Lion Nathan, has recently launched a hostile takeover bid. Coopers, while still family-run, does have shareholders, and if a majority of them approve the deal, then it’s goodbye to independence. The Coopers family is ready for the fight however, and the fight is getting ugly. Currently bouncing around in the Australian courts, accusations from both parties are flying. From Lion Nathan’s side, Coopers’ unwillingness to accept the offer is unreasonable and not in the best interests of their shareholders, while Coopers maintains that Lion Nathan’s bid is opportunistically inspired by the recent growth of Coopers, and Lion Nathan’s recent slump in profits.
Time will tell how this one turns out. We’re certainly hoping that Coopers can maintain its independence. It’s a principle that continues to this day (for now), as the fifth generation of the Cooper family faithfully continue to run the enterprise.
For more information about the brewery, check out their website at www.coopers.com.au.
Coopers Extra Strong Vintage Ale (2004)
Made with barley and wheat malts cultivated in Coopers’ own malt house,
this balanced brew is triple-hopped with Hersbrucker, Cascade and Australian
Pride of Ridgewood hops and fermented with a 90-year old yeast strain! A true “collector’s
beer”, it’s a great candidate for aging, so try to put away a few
bottles and sample them at various points over the next 2+ years. You’ll
find that older versions will develop more complexity and roundness. Note that
you might want to pour this beer slowly and carefully, leaving the last ¼ inch
in the bottle, unless you like the haze and extra B-vitamins you get from yeast
sediment. It’s just a matter of taste. And yes, the yeast will affect
the flavor, so maybe you’d like to try both ways and see what appeals
best to you. Speaking of peels, expect notes of apple skins, apricots, tangerine
and malts on the nose and in the flavor. The finish is distinctly fruity, with
a peppery hop bite and a nutty yeastiness. Enjoy with braised lamb or as a
nightcap.
Serving Temperature: 48-55° F
Alcohol by Volume: 7.5%
Suggested Glassware: Pint Glass, Oversized Wine Glass, or Snifter
Staatliches Hofbräuhaus (Hofbräu München)—Munich, Bavaria, Germany (Southeastern Germany)
Today nearly everyone is familiar with the term Oktoberfest. But where and when did this now international tradition start? Why Munich of course, and right at the footsteps of this month’s second featured brewery, Staatliches Hofbräuhaus, better known as Hofbräu München. Arguably the world’s most famous public house, this world renowned establishment has a truly rich brewing history, which we’ll delve into here. Pour yourself a pint and read on.
Once upon a time, the beers of Munich were deemed “less than satisfactory” for then Duke of Bavaria, Willhelm V. As a result, his demanding household ordered that beer be imported from the town of Einbeck in Lower Saxony. In order to reconcile cost and pleasure, Willhelm’s chamberlain and counselors suggested that a ducal brewery be built. The Duke was delighted, and on the very same day, recruited a monastic brewmaster to plan and supervise construction of the brewery that would be known as Hofbräuhaus.
Wilhelm’s son and heir, Maximilian I had different tastes in beer. Preferring Weissbier (wheat beer) to the then popular Braunbier, and possessing a savvy business sense, he forbade all other private breweries from brewing Weissbier, creating a regal monopoly that would not only support his court financially, but would ensure no less than 400 years of experience in Weissbier brewing for Hofbräu München.
But ducal tastes can be fickle, and in 1613, the court was complaining that Braunbier and Weissbier were not strong enough; they longed for the good old fortified beer from Einbeck. A rather concerned brewmaster (Elias Pichler) got to experimenting and produced the first Munich beer made with Einbeck methods. This “Maibock”, as it was called, would not only satisfy the court, it proved to be the salvation of the city when in 1632, during the Thirty Years’ War, the occupying Swedish army only abstained from plundering and burning the city when appeased with 344 pails of Maibock beer brewed in the Hofbräuhaus brewery.
Nearly 200 years later, when Ludwig, son of King Maximilian I Joseph of Bavaria married Theresa of Saxony-Hildburghausen, a massive soiree was held. The date was October 17th, 1810, and the highlight was a climactic horserace held in a meadow outside the town. A raging success, the king agreed to a request to name the site “Theresienwiese” (Theresa’s Meadow) in honor of the bride, and to repeat the festival every year. Thus, the Oktoberbest was born. But what about Oktoberfest beer? Well, two years after the original festival, the royal brewers decided to offer His Majesty a truly special brew, bolder in flavor and higher in alcoholic content than beers served at the previous two festivals. The beer was none other than the world-famous Oktoberfestbier from Hofbräu München.
For more information about the brewery, check out their website—which has tons of pictures and heaps of info about this historically significant brewery: www.hofbraeuhaus.de/. And do plan a visit if you can, you won’t be disappointed!
The water used for brewing Hofbräu München beers is drawn from their own well, nearly 500 feet below beery-hallowed Bavarian ground. At such depths, the water is protected from any negative environmental influences. This water was deposited in the foothills of the Alps before the Stone Age! Expect that characteristic German mustiness on the nose, with grains and slight bitterness evident. In the flavor, look for notes of fresh bread, grains, a slight malty sweetness, and a distinct noble hop bitterness. Notice a gentle grassy hop bitterness that is held in balance by the barley malt sweetness in the finish. If you’ve still got any leftovers from Thanksgiving, or plan to enjoy more with the upcoming holidays, this is the beer to pair them with. The mild sweetness from authentic Munich beers partners perfectly with some of the turkey’s flavors and other accompaniments (like stuffing and sweet potatoes), but without being too filling. Prost!
Serving Temperature: 48-52° F
Alcohol by Volume: 5.1%
Suggested Glassware: Flute or Pilsener Glass
