Past Newsletters
August 2007
Brewery
|
Beers Featured
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| Lost Coast Brewery | Great White |
| Buzzards Bay Brewing | Pilsner |
| Lost Coast Brewery | Alley Cat |
| Buzzards Bay Brewing | Pale Ale |
| Microbrasserie Les Trois Mousquetaires (Canada) | Aramis |
| Microbrasserie Les Trois Mousquetaires (Canada) | Imperial Weizen |
Lost Coast Brewery
We first featured the Lost Coast Brewery of Eureka, CA about two years ago and we knew then that we'd be back for some more. Their line up of microbrewed beer is downright solid, our only dilemma was a self-imposed one: we can only run two beers from the same brewery per month—so, here's another two of their VERY northern California brews (from San Francisco, head north along the 101 freeway for about 5 hours. A visit to their brewpub is worth the drive, seriously, we've done it, took us about 10 hours coming up from Southern CA, but definitely worth it).
The roots of the Lost Coast Brewery go back to Barbara Groom's realization that she wanted to become a brewer—an epiphany experienced shortly after the first post-prohibition brewpub opened in California in 1983. After honing her homebrewing skills, visiting several famed international breweries and pubs, and some formal brewing education at the University of California, Davis and the Siebel Institute in Chicago, Barbara and her partner Wendy Pound quit their day jobs. In 1989 they purchased their brewpub location, an historic building constructed in the late 19th century. Barbara and Wendy purchased the property from its original owners, The Fraternal Order of The Knights of Pythias; from their name, we suspect they might appear in Dan Brown's sequel to The Da Vinci Code. With the Fraternal Order replaced, this brewing pair (a 'Sorority Sect' if you will), opened for business in 1990.
Their brewpub décor is a mixture of art nouveau set within a classic gold rush age Saloon and is quite a hit with locals and thirsty travelers alike. In 2000, a second bottling and production site (their full fledged microbrewery) was added down the road in order to keep up with demand. Today, Lost Coast Brewery is the 46th largest brewery in the United States and distributes its fine ales in 19 states. While the northern California gold rush may have died out, Wendy and Barbara ensure that Eureka will always be rich with great beer. Thanks ladies!
For more information about the brewery, brewpub and/or scheduled tours, call (707) 445-4484 or check out their web site at www.lostcoast.com. The drive through Northern CA along the 101 freeway is breathtaking, the brewpub atmosphere is unique and inviting, the food is top notch, and each of the 10 beers on tap is expertly crafted. Plenty of variety means there's something for everyone, including apricot- and tangerine-flavored wheat beers, a raspberry brown ale, to name a few.
The name is a clever play on words—this being an interpretation of the Belgian "wit" or "white" style of beer. But the shark theme also works because this brew has a bit of a hop surprise lurking beneath the surface of what would otherwise be a very placid brew. More on that later… Note the very inviting aroma, beckoning you to submerse yourself in this beer; orange notes dominate, with stylistically-unexpected hints of Pacific Northwest hops peaking through the aroma's surface like the dorsal fin of a shark—letting you know something's lurking beneath the surface—but there's nothing you can do about it—you're already in and there's no getting out! This beer offers the citrusy, thirst-quenching character of a traditional wit, but melds in the hop bite of a pale ale. The hop character is flower petal like, bitterly floral, and there's a subtle yet complex herbal quality, no doubt owing to the mysteriously referenced "secret blend of Humboldt herbs" (Humboldt is the county where this beer is made—and it's not tough to envision brewer Barbara Groom with mortar and pestle, grinding selected herbs to perfect her recipe—she is after all, and ex-pharmacist). You might also pick up the subtlest note of scotch as the beer warms; despite being only 4.8% ABV, it's got some unexpected power. The alcohol presence seems to be enhanced by the hop character. In the finish, look for a lemony spritziness and suggestions of under-ripened clementine oranges. A great summertime thirst quencher, their use of an American hop varietal gives a new twist to a style that's making serious waves these days. You can pair this brew with just about anything—we suggest skewered, grilled veggies and chicken.
Serving Temperature: 42-48° F
Int'l Bittering Units: 11.0
Alcohol by Volume: 4.8%
Suggested Glassware: Weizen Glass, Pint Glass or Flute
Malts: 2-Row Pale, Wheat Malts, Oats, Wheat Flakes
Hops: Liberty
Additional Notes: spiced with Coriander and "a secret blend of Humboldt herbs"
The alley cat reference is a bit misleading if you think of alley cats as untidy, unkempt creatures; this beer couldn't be less disheveled. Deep amber in color—darker than many brown ales—it gives off a great bouquet. Expect caramel, citrus and lightly peppery hop notes, with a faint roasted malt quality and a flourish of fresh dough. We found this a superbly easy-drinking brew with a nice arc to the flavor profile—starts with a bitterness that's quickly slaked by the sweet caramel malt notes. These then intertwine with citrus and pine notes. Finally, the moderately bitter finish sneaks in, positing gently floral evergreen hop notes. Overall, wonderfully balanced from aroma to finish—approachable for microbrew newbies, yet crafted with enough smarts to keep session-beer-seeking aficionados happy. We suggest using half a bottle to cook up some chicken breast in a reduction of brew and a bit of toasted sesame seed oil—then chop up the chicken into thin strips, serve in a salad with diced pecans and sliced cucumbers tossed with a bit of balsamic vinegar and toasted sesame oil—served with a pint of the same beer.
Serving Temperature: 45-50° F
Int'l Bittering Units: 15.4
Alcohol by Volume: 5.5%
Suggested Glassware: Pint Glass
Malts: 2-Row Pale, Crystal, Munich, Wheat Malt
Hops: Chinook, Cascade
Buzzards Bay Brewing
It seems fitting, given the bustling beer culture of Massachusetts, that back in the 1800s the state was known for growing some of the finest hops in the world. Buzzards Bay Brewing, a family-owned brewery based in the heart of a southeastern Massachusetts farming community, is trying to restore that reputation. Using a portion of their 140 acre farm to grow hops (not to mention barley and pumpkins) for their ales and lagers, they've literally brought hop farming back to the region.
Sometime after discovering underground water springs on their farm, the Russell family set up a 50 barrel brewhouse and state-of-the-art bottling line. By winter of 1998, just five months after they began brewing operations, production reached 3,000 gallons of ale per day. In 2000 they began producing lager beer alongside English style ales. The Russells brew, bottle, and package all of their microbrews at their farm brewery. Not only are they experts in the realm of brewing, but they're also acclaimed grape-growers and vintners. Buzzards Bay Brewing's sister Vineyard and Winery, Westport Rivers Winery, is well-known throughout Massachusetts.
We haven't met a brew of theirs yet that we didn't rate highly. This month, as is appropriate for summer, we're featuring a pair of brews to help you cool down—Buzzards Bay Pale Ale and Buzzards Bay Pilsner. If you can get your hands on anything from this excellent northeastern farm-brewery—buy it! They've got a great repertoire of quality beers.
For more information about the brewery and scheduled tours, call (508) 636-2288 or check out their web site at www.buzzardsbrew.com.
A solid Czech-style pilsner is a great brew for hot weather—and Buzzards Bay Brewing's version is rightly crisp and clean, making it a satisfying thirst quencher after a hot summer's day. Hell, we'd have a pint of this on a cold winter's morning, but that's just us—completely nuts for beer. Expect a clean pilsner aroma—with a lightly lemony note from the generous portion of Hallertauer and Saaz hops, atop a background of very fresh-smelling grains. Sure, we love to age many of our brews, but this one is a great example of fresh beer best enjoyed fresh. Expect the grainy notes to carry through into the flavor profile. Look for a subtle note of honey, with a lemony zestiness (thank you Hallertauer hops) and a gentle spiciness from the Saaz hops. Finishes appropriately bitter. Overall, this is just a great pilsner—well crafted, well balanced—top marks! Try with lightly spicy Pad Thai, spritzed with lime.
Serving Temperature: 40-46° F
Int'l Bittering Units: 41.6
Alcohol by Volume: 5.1%
Suggested Glassware: Pilsner Glass
Malts: Canadian 2-Row Pale, Weyerman Vienna, Weyerman Munich
Hops: Magnum, Hallertauer, Saaz
This Pale Ale emulates the classic pub ales of England, with an American craft brewer's twist—Magnum hops are used for bittering—while more traditional Goldings hops are used for flavor and aroma. Look for floral hops and very juicy malt scents, quite like apple and caramel. Expect a gentle spice from the Goldings hops, as they provide perfect balance against the sweet caramel and fruity malts. The firm bitterness quickly develops in the finish, clearing out the fruitier notes and leaving the palate dry and clean, ready for another sip as notes of cereal and biscuit surface toward the back, ultimately fading as the bitter Magnum hops again take over. Everything an English Pub Ale should be. Pair with sharp cheddar and saltines for a simple yet satisfying complement.
Serving Temperature: 45-50° F
Int'l Bittering Units: 20.5
Alcohol by Volume: 5.2%
Suggested Glassware: Pint Glass
Malts: Canadian 2-Row Pale, Thomas Fawcett Crystal Malt, Weyerman Dark Munich
Hops: Magnum, Goldings
Microbrasserie Les Trois Mousquetaires (The Three Musketeers Microbrewery)—Brossard, Canada (Québec) (Southeastern Canada)
Beer aficionados and acolytes should both be familiar with some pretty top notch brews coming from our neighbors to the north, Canada. Specifically, Québec has been a real hotbed of brewing excellence—for example, Unibroue has been delivering some incredible, Belgian-style brews since the early 1990s. Despite swelling to become a fairly large, corporate entity, with ownership changing hands a few times in the past many years, they've managed to continue brewing beers with a craft mentality. While they may be the best known craft brewer from the region, there are some smaller, very talented craft brewing Québecois whose breweries are on the rise.
This month we're featuring a pair of very different yet equally impressive brews from Microbrasserie Les Trois Mousquetaires (The Three Musketeers Microbrewery). This young brewery was founded just three years ago, and while they focus on creating traditional German-style beers, they definitely have applied their own North American treatments. As you'll find in the selections we've sent you, they're not afraid to mix tradition with creativity (check out the tasting notes for their Imperial Weizen for more on this). Part of their flexibility in this regard lies in their approach to brewing; as head brewer Jonathan Lafortune states himself, "I don't come from the microbiology branch of brewing, I'm more like a chef in a kitchen. The recipes come from my senses, my heart and my passions. I'm an Epicurean."
It is Jonathan's good senses that have helped him develop some really top notch beers that we're sure you're going to enjoy. And, as a member of the International Beer of the Month Club, you'll be among the first in the U.S. to get a chance—this month marks their first foray into the U.S. market.
So, who are the three musketeers? Actually, that's a bit complicated. Like the heroes of Alexandre Dumas, there are four of them. Jonathan we've already mentioned, though he wasn't actually onboard at the start—he joined the brewery about seven months after it was founded. While not technically one of the founding musketeers, his coming on board so early permitted him to develop all the beer recipes they currently brew. In addition to Jonathan, there's Sylvain Plourde and Daniel Pion who were part of the original three "musketeers" who founded the brewery in June of 2004 (the third musketeer, their original brewer and the fellow who introduced Jonathan into the mix, ended up leaving the company). The original three were coworkers at the famous Imperial Tobacco Montreal. However, when the company closed its Montreal branch in June of 2003, the three were out of work. Right around the same time, they got word of a brewery for sale and decided to take the plunge into the brewing industry. These days, Sylvain handles the accounting and Daniel helps with the production and brewing process. As Jonathan tells us, these two also happen to be mechanical geniuses—they built their own bottling line!?! (anyone who's in the brewing field or has seen these complex puppies in action will realize what a feat of technical mastery this is). The fourth musketeer is a fellow named Patrice (we didn't get a last name), who is actually the brewery's first "employee", serving in the sales capacity along with Jonathan and Daniel.
Like many brewers, Jonathan Lafortune got his start in brewing as a beer connoisseur. He wanted to improve his skills in tasting the nuances of beer, so he took to homebrewing to expand his knowledge of ingredients and flavors. His entry into professional brewing happened when his friend, one of the "original" three musketeers who bought the brewery (the original brewer), asked him if he wanted to brew professionally—he said yes, and got in on the gig. And we have to say, having gone from homebrewer to professional brewer in such a short span of time, this guy's got a real gift for his new trade. In the past year, he's created more than a dozen beers, from a weizenbock, a Sticke ("secret") Alt, and a smoked Scotch ale. Most have been made available only on draft at area bars, but all have met with high demand.
All four of their year-round brews were created with drinkability in mind—they're not the hop bombs or malt monsters that have come out of the extreme-brewing trend; instead, they're expertly crafted, easy-drinking, well balanced brews. That being said, it's still an interesting ensemble of beers. "D'Artagnan" is a Golden Lager modeled after a traditional Munich Helles Lager. "Aramis" (featured this month) is a Red Lager akin to Vienna Lager. Then there's "Milady" a refreshing Kristall Weizen (or filtered wheat beer) and "Folle du Roi" a red Hemp Ale—which is of particular interest in the wake of many U.S. hemp ales having been largely shut down by government regulations (hemp farming, illegal in the U.S., is permitted in Canada). They've also got some seasonal beers, including their "Imperial Weizen", a unique beer that defies simple style classification (which is part of why we selected it as our 2nd feature this month).
We're very pleased to have the opportunity to feature beers by this up-and-coming microbrewery. They don't yet have a tremendous line up of beers at this early stage of their development, though they clearly have a lot to offer. When asked what he would like most for U.S. beer drinkers to know about his beers and the brewery, Jonathan replied "That it comes from an art and a passion for that art. We do things differently than most other breweries out here and we will try to impress with our sense of doing things. We are still a pretty young brewery and I think that we have not done one tenth of our goal." If their current beers are any indication of what's to come, then there's a lot for craft beer drinkers to look forward to from this brewery. Enjoy the selections we've lined up for you. Cheers!
If you'd like more information about Les Trois Mousquetaires Microbrasserie, check out their website (in French only at this time) http://www.lestroismousquetaires.ca. They're only about 10 miles from downtown Montréal, and well worth the visit. They don't have formal "visiting hours" per se, but the musketeers are typically there from 8am to about 6pm on the weekdays—often later, and on weekends. It's best to call them first (a requirement if you plan to bring a group): 866-619-2372. If you do visit, plan to load up on their brews while you're there, as they can sell direct from the brewery.
So you may have noticed the unusually "wide" suggested serving temperature range on this one. Like many beers, the aroma and flavor profiles shift with temperature, but this tasty Vienna-style lager has a particularly wide range of temperatures over which it holds a solid flavor. In the 39-49° F range, the beer is balanced and refreshing, offering notes of caramel, toffee and hints of fruit. However, from 50-59° F this beer really blossoms. Look for more robust, sweeter, toastier caramel notes, and some fruity, pear-like flavors. Finishes very dry with a moderate bitterness, lightly lingering grains and some herbal hop notes. Enjoy with German weisswurst ("white sausage") served with sweet mustard and rye bread.
Serving Temperature: 39-59° F
Int'l Bittering Units: 14.0
Alcohol by Volume: 5.0%
Suggested Glassware: Pint or Flute
This is one of Microbrasserie Les Trois Mousquetaires's offerings that really showcases their ability to merge traditional brewing with creativity. This wheat beer would likely be categorized as a weizenbock, given the brewing method, the traditional German malts and hops used, and the higher alcohol content. However, nearly all weizenbocks are rather dark in color, while this "pale weizen" is more of a fiery yellow. Not quite like any beer we've ever had, to be honest, this may one day evolve into a style all its own ("Imperial Weizen" would be a good name for it!). On the nose, instead of the dominant banana notes typical of a weizen, this beer has notes of passion fruit, mango, a touch of orange peel among other fruity esters, and a musty, lightly nutty yeast character. Expect the fruity notes to carry through to the flavor, with a mild tartness coming from the wheat working in tandem with the leafy, almost woody hop character, both balancing the sweeter elements. Look for a mild pepperiness to act as another counterpoint to the sweet notes. Overall, a complex wheat beer that offers a rarely experienced combination of flavors. Pairs nicely with clove and citrus-glazed duck.
Serving Temperature: 45-50° F
Int'l Bittering Units: 25.0
Alcohol by Volume: 8.0%
Suggested Glassware: Weizen Glass or Pint
