Past Newsletters

Vol. 3 No. 12

Brewery	Beers Featured
Blind Pig Brewing Company	Golden Ale
Chicago Brewing Company	Heartland Weiss

Blind Pig Brewing Company

While many American cities endured prohibition, the Temecula Valley was fortunate enough to have a fair share of their own bootleggers. As Bootlegging became increasingly popular, many legal saloons began to serve 'bootlegged' products. During prohibition, there were no bottles available, so to hide the illegal beverage, bootleggers would store it in a 'pig', the slang term used for a mason jar. An unmarked mason jar became known as a 'blind pig' and soon anyone seeking an illegal brew knew to ask for it by this term.

In Temecula, a man by the name of Joe Winkels ran a local establishment fronted by the Ramona Inn, which was not only a motel, but a boxing ring,brothel and tavern at which one could purchase a number of different varieties of blind pigs. The saloon, which also became known as The Blind Pig, became so successful that it was one of only a few dozen like it across the country to escape the prohibitionist's sledge hammer. Many Hollywood celebrities of that era ventured down to Temecula to sample the legendary products served at 'The Blind Pig'. By the 1950's, the Blind Pig Saloon was no longer operational.

Determined to make history again, proprietors of the Blind Pig Brewing Company, Vinnie Cilurzo and Dave Stovall began producing a line of hop-assertive beers in July of 1994. The brewhouse is a 7 barrel system which allows brewmaster Vinnie Cilurzo to produce only 3000 barrels per year at this time. The brewery's other products include a very hoppy India Pale Ale, an American Stout, and two seasonal beers, an Amber Ale and a Barley Wine. Until just recently, all Blind Pig products were only available in kegs. You are sampling products from the brewery's first ever bottling run.

For more information about the brewery and scheduled tours, call (909) 695-4646.

Golden Ale

Serving Temperature: 40-45° F
Original Gravity: 13.0° Plato
Final Gravity: N/A
Int'l Bittering Units: 40.0
Alcohol by Volume: 4.5%

Considered Blind Pig's flagship product, their golden ale was the first and currently their only bottled product. This medium-bodied beer achieves its unique flavor partially by blending 80% 2-row pale, 12.5% Dextrine Caripils, 5% Wheat, and 2.5% Caramelized Crystal malts. Caripils are unfermentable malts which Vinnie uses in all of his beers to add body without increasing the alcohol content. Using malted wheat in addition to barley increases the beer's head retention. Blind Pig's Golden Ale is hopped at the beginning of the 60 min. boil with 25% Perle hops, at 30 min. with 9% Columbus hops, and at 45 min. with 13% Cascade hops. The remaining 55% of hops used are also Cascade and added immediately after the boil.

Notes From the Panel:

A very nice pale, clear color with excellent head retention. This beer has a great hoppy nose with cascade hops and some esters evident. Look for a very hoppy flavor in this surprisingly medium-bodied ale. Its mild maltiness up front is dominated by a strong hop flavor and clean bitter finish. Overall, this is an excellent product, very fresh, clean, and offering a wonderful hop character.

Chicago Brewing Company

The Chicago Brewing Co. produced its first beer in July of 1990, is the first newly constructed commercial brewery in Chicago in more than 50 years, and is housed in a 1920 pickle factory. The highlight of the brewery is a 40-year-old, all copper Bavarian brewhaus imported from Kulmbach, West Germany. The brewery is named in honor of Chicago's great brewing history as the city was once known as the brewing capitol of the west and was home of the country's largest brewery as well as the first national brand of beer.

In just 5 years, the brewery has won 11 medals for their products, making them one of the most award-winning American microbreweries. Family owned and operated, Chicago Brewing Co. is privately held. Other award-winning beers produced by the brewery include Legacy Lager, Legacy Red Ale and Big Shoulders Porter.

For more information about the brewery and scheduled tours, call (312) 252-BREW.

Heartland Weiss

Serving Temperature: 45-50° F
Original Gravity: 11.6° Plato
Final Gravity: N/A
Int'l Bittering Units: 20.0
Alcohol by Volume: 5.0%

Winning a bronze at the Great American Beer Festival in 1992, the 1993 Award of Merit from the Chicago Beer Society, and a Gold Medal in 1994 from the Beverage Testing Institute, Heartland Weiss is a highly accoladed traditional Chicago Bavarian-style wheat beer. Weiss is the German word for 'white' which points to the fact that the style is made from malted wheat as well as malted barley. A seasonal product, Heartland Weiss is only available from April through October and is formulated to quench hardy thirsts. Chicago's Weiss uses a unique strain of top-fermented yeast from the world's oldest brewery, the Weinhenstephan Brewery in Bavaria which contributes the beer's banana-estery and clove-like profile. Heartland is brewed with 60% malted wheat and 40% 6-row pale malts. No aroma hops are used and only Chinook hops are added once at the beginning of the boil.

Notes From the Panel:

Note a clear, warm golden hue with a very spicy, fruity and phenolic (clove/nutmeg-like) nose indicative of a true weizen. Banana esters are also apparent in the nose. Look for a fruity, clove flavor with a spicy finish. Overall, a refreshingly medium-bodied interpretation of a weizen that would be perfect complement to a hot summer's afternoon.

Ask Murl

Dear Murl,

The last time I tried a wheat beer, some kind of sedimentary residue build up plopped on in my glass at the end of the pour. What's up with that, Murl?

Robert Alan Rohrer - 'Lefty'

Bobby,

What you were looking at was a traditional wheat beer that has had a secondary fermentation in the bottle. That build up that you were most likely suspiciously eye-balling was the yeast that has settled to the bottom of the bottle of your unfiltered brew. Try not to be so eager to quaff next time with a slower pour and you'll be able to keep that yeast out of your glass.

Woof!
Murl.

Food For Thought...

Herbed Mussels or Clams

Steaming in a flavorsome combination of beer, onion, and herbs is an ideal way to prepare these tasty bivalves. Simply add fresh bread, a green salad, and your favorite of the 2 beers featured this month for an impeccable supper.

• 1 Onion, coarsely chopped
• 1 large shallot or clove of garlic, thinly sliced
• 1 tablespoon chopped Italian parsley
• 1 teaspoon dried thyme
• 1 scallion, finely chopped
• ½ teaspoon freshly ground black pepper
• 2 ½ quarts mussels or clams, scrubbed
• 1 ¼ cups Heartland Weiss
• 8 tablespoons Herbed Butter* (see below)

Toss together onion, shallot, parsley, thyme, scallion, and pepper and place in a 6-qt. Dutch oven. Arrange shellfish over onions and pour beer over top. Cover and steam on medium-low until the mussels open. Toss any that don't open... they were dead when you bought 'em and won't taste too swell! Remove shellfish and place on heated platter. Cover with foil. Quickly reduce cooking liquid with the vegetables by one third. Add herbed butter, stir, and pour over warm shellfish. Serve immediately.

Herbed Butter

• 1 cup butter, room temperature
• ¼ teaspoon salt
• 2 tablespoons Blind Pig Golden Ale
• 1 teaspoon chervil
• 2 tablespoons minced chives
• 1 shallot, finely minced
• 1 scant teaspoon dried thyme, basil, marjoram
• 1 small clove garlic, minced
• ¼ teaspoon finely ground black pepper

Cream butter with salt and beer. Blend in remaining ingredients and let stand at room temperature at least one hour.

Norm's Corner...
As spoken by Cheers' Norm

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

True Brew Facts

BARLEY CORN - Pete's Wicked Red was just one of 55 beers at the 1994 Great American Beer Festival to use the word 'red' in its name; 61 preferred the more traditional 'amber' moniker. At 1993's festival, however, amber-named beers outnumbered the reds by more than two to one.

SOUTHERN DRAFT BREW NEWS - Beer makes you smart! Researchers at Indiana University Medical Center in Indianapolis have discovered that moderate drinking may improve memory and problem-solving abilities, according to a report in Health magazine.

BEER, THE MAGAZINE - The Virtual Village Home Brew Society has been formed on the Bacchus Wine and Beer Forum on CompuServe. This unique on-line club meets continuously and is available worldwide. For more information, contact president, Roy Klein on the Internet at72456.2530@compuserve.com.

ALL ABOUT BEER - According to the Beverage Alcohol Market Report, sales of craft beers jumped over 50% last year from 1993, raising the U.S. market share to 1.3% of total beer volume consumed.

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