Past Newsletters

Vol. 5 No. 2

Brewery	Beers Featured
Sea Dog Brewing Company	Old East India Pale Ale
James Page Brewing Company	Pils Lager
Clipper City Brewing Company	Chesapeake Gold

Sea Dog Brewing Company

The Sea Dog Brewing Co. operates from both its waterfall tavern and brewery in the quaint Coastal town of Camden, Maine, and its riverside tavern and brewery in Bangor, Maine. The brewery presently ships beer to only a handful of states in the Northeast and its beers have been highly decorated at the Great American Beer Festival, the World Beer Championships, as well as numerous other beer festivals. In fact, this month the Maine Times named Sea Dog the best microbrewery in Maine.

Pete Camplin, 55, the owner of Sea Dog, opened the brewery in Camden in 1992. He had been homebrewing since college and made his living working in construction, restoring old buildings. Given his passion of brewing and experience in renovations, no one was surprise when he decided to transform a dilapidated shoe factory into a microbrewery. Camplin is an inveterate sailor and seaman. He named his brewery after his dog, Barney, who was Camplin’s frequent sailing companion. Unfortunately, Barney passed on just two months ago, but his memory will live on as he is featured on each Sea Dog label, replete with a yellow fisherman’s cap.

The brewery’s India Pale Ale (IPA) comes to you some serious accolades, specifically, it won the Gold Medal at both the 1997 & ‘98 World Beer Championships, the Silver in ’95, and a host other awards from state and regional competitions. The IPA style has an interesting history. It was originally brewed to serve the British troops in India. The soldiers were allotted a paltry 8 pint a week ration and to worsen matters, it often arrived spoiled from the long voyage from England. Eventually, British brewers realized that by increasing the amount of malt they could ultimately increase the alcohol content of the beer and it would be less likely to spoil. They also learned that by aggressively hopping the beer, the resulting higher acidity also acted as a preserving agent protecting the beer against infection by wild yeast. Thus, the India Pale Ale was created by the British so they could ship unspoiled ale to their compatriots in India.

Old East India Pale Ale

Serving Temperature: 42-47° F
Original Gravity: 16.5° Plato
Final Gravity: N/A
Int'l Bittering Units: 46.0
Alcohol by Volume: 7.5%

This fantastic IPA is brewed traditionally, with heaps malted barley and heavy doses hops. Look for good head retention in this filtered, deep amber ale. We found it to have a big floral hop nose with a sweet maltiness evident as well. The body is full and dominated with a hoppy bitterness, indicative of a true IPA. Note a dry, lingering hop finish. Overall, a superb representation of the style, very full in flavor and most deserving of its many awards. Consider pairing this brew with meat or hearty pub fare.

James Page Brewing Company

The James Page Brewing Co. is a small brewery - it has only 7 employees - that is quickly acquiring a large reputation. Earlier this year, the Minneapolis microbrewery signed a contract to supply beer to all of Northwest Airline’s domestic flights. It was chosen hands down to be the favorite of all of the pilots. Just kidding. Northwest’s executives sampled dozens of beers from across the country before selecting Page’s Iron Range Amber Lager.

And last year, at the Great American Beer Festival in Colorado, the judges awarded Page’s Wild Rice Lager the gold medal in the specialty beer category. The beer was one of more than 1,700 beers entered in the festival. "A world class beer that accurately exemplifies specified style displaying the proper balance of taste, aroma, and appearance" is how Lori Tullberg Kelly, a spokesperson for the Great American Beer Festival, described Page’s Wild Rice Lager. Also last year, the Minneapolis/St. Paul Magazine declared James Page Iron Range Amber the best microbrew in the Twin Cities.

Pils Lager

Serving Temperature: 45-55° F
Original Gravity: 12.0° Plato
Final Gravity: N/A
Int'l Bittering Units: 30.0
Alcohol by Volume: 4.2%

Following the fine example set by its predecessors, Page Pils Lager, this month’s featured selection and Page’s newest introduction, is a perfect summer brew; it’s medium in body, but full flavored, with the dominant taste coming from hops. It’s a delicate Pilsner that is tricky to brew: for one, it has a long lagering time -12 weeks- which allows for more mistakes.

Look for a very nice golden color (not a wimpy-looking pilsner) with both hops and malt prevalent in the nose which hints at a rich pale malt character. Note a dry and clean maltiness up front with a moderately strong hop finish. This flavorful, medium-bodied, German-style pilsner is rich in flavor and delicately balances its hop/malt profile. Very nicely done.

Clipper City Brewing Company

Hugh Sisson, Owner and Founder of the Clipper City Brewing Co., is a central figure in Baltimore’s craft beer industry. In 1989, he opened Baltimore’s first brewpub. Previously, he had worked in his family’s restaurant since 1980 as a bartender and manager. After studying acting at the University of Virginia and concluding that he didn’t want to move to New York City to audition and wait tables, Hugh went to work for the family. The restaurant always had a wide selection of beer, and his interest in beer motivated him to open a brewpub in 1989. He ran that pub until 1995, when he left to open Clipper City Brewery. As Baltimore claims the invention of the Clipper Ship, it seemed an appropriate name for the new venture. Clipper City currently brews nine beers, three year round and six seasonal. The brewery’s 50 barrel brewhouse allows a capacity of 20,000 barrels per year.

Sisson said his mission is to make world-class beer that serves a local market. He sees brewing as equal parts science and craft. "Making beer is not like making widgets," he says. "It’s truly a craft, and many aspects of brewing defy scientific analysis. Brewing is a lot like being a great chef. You need a good background in brewing science, but a lot of it is intuition. You just know. It’s a science and a craft, and that’s the challenge."

Chesapeake Gold

Serving Temperature: 48-53° F
Original Gravity: 12.5° Plato
Final Gravity: N/A
Int'l Bittering Units: 20.0
Alcohol by Volume: 5.2%

We think Hugh’s got that intuition and apparently so does his home town as Chesapeake Gold chosen as the Official craft beer of the Baltimore City Bicentennial. This Golden Ale gets its mild bitterness and spicy aroma from Tettnanger and Cascade hops. Look for a malty sweet start in this filtered, deep golden colored ale. Note a smooth, malty body, nicely balanced with a slight hop bitterness. Chesapeake finishes on a tart, dry note, with a hint of caramel. Overall, a wonderfully balanced, flavorful Golden Ale.

Ask Murl

Dear Murl,

I’ve actually got two separate questions for you, if you can fit it in your busy schedule of gnawing on rawhide and lapping up your no doubt complimentary shipments from Microbrewed Beer of the Month Club. I’ve recently moved to Texas and have noticed that Longneck bottles are far more prevalent here than anywhere else in the country. Can you shed any insight as to why this may be? Secondly, and not related in anyway whatsoever, what’s the difference between "cold-filtered" and "draft" beers?

Betsy Schmeling
Fort Worth, Texas

Dear Bets,

Does my acute canine sense of smell detect an air of attitude with your opening statement? I do a lot around here. Product research and Quality Assurance are two areas I take damn seriously. And by the by, let’s get one thing straight. Not only do I get a complimentary subscription, I get pallets of beer... to my bowl... when I want it... and served in my favorite stein cause I am the Main Mutt at Corporate if you get my meaning. So, what was your question again? Sorry, you got me all frothy here. Texas. Longnecks. Right. On the longneck thing, I really have no idea, however I suspect that it’s some kinda phallic, cowboy-related subliminal deal suggestive of one’s manliness. On your other inquiry, all beers are cold when they are filtered. Cold-filtered implies "fresh", and naturally draft beer means "very fresh". Both are really no more than slick marketing terms used by the big boyz to woo the general public into consuming mass quantities of their otherwise lack-luster products. Remember the Alamo, Bets!

Woof!
Murl.

Food For Thought...

Barbecued Beer Shrimp

A grill filled with these tantalizing shrimp and a bucket of chilled brew is a sure-fire way to enjoy a Sunday afternoon with friends and family. You’ll only have to part with 2/3 cup of your Pils Lager to make it happen.

• 2 pounds of large shrimp
• ½ cup olive oil
• 2/3 cup Pils Lager
• 3 tablespoons lemon juice
• 4 large cloves garlic, crushed
• ¼ cup finely chopped scallion
• 2 tablespoons fresh basil or 2 teaspoons dried
• dash or two of Louisiana hot pepper sauce
• bamboo skewers, soaked in water for 1 hour

Shell and clean shrimp, rinse, and pat dry. Mix oil, Pils Lager, lemon juice, garlic, scallion, basil, and hot pepper sauce (optional), add shrimp, and coat thoroughly. Cover and marinate in refrigerate 4-8 hours. Spear shrimp on soaked skewers and place in refrigerator until ready to cook. Barbecue or broil until shrimp turn pink.

Source: Great American Beer Cookbook, Brewer Publications, Boulder, CO.

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

Woody: How’s it going Mr. Peterson?
Norm: It’s a dog eat dog world, Woody, and I’m wearing Milk-bone underwear!

True Brew Facts

365 BEERTIME STORIES - A journal kept on the Mayflower reveals that the Pilgrims would have sailed further south to Virginia, instead of landing on Plymouth Rock, had they not run out of beer.

AMERICAN HOMEBREWERS ASSOC. - The AHA reports that homebrewers in the U.S. brew about 8 gallons of beer a month. Incidentally, they’ve also informed us that 95% of homebrewers in the U.S. are men. What’s up ladies? (last sentence in italics.)

GUINNESS BOOK OF RECORDS - Peter Dowdeswell of Earls Barton, Great Britain holds the record for the fastest consumption of a yard of ale (2.5 pints) by downing one in 5 seconds!

BEER: THE MAGAZINE - French designer Christian Louboutin has introduced a woman’s patent leather pump whose heel is a tin can of Guinness Stout. Whether you spend your $450 on the shoes or approximately 130 pints of Guinness is entirely up to you.

THE BREWER’S DIGEST - Qruze, developed by "Brewmistress" Kim Labrie, is a "clear carbonated malt beverage" that claims to be the first malt alternative beverage to be conceived. Labrie says the beverage "offers a clean and exotic taste without the foam, bite or bitterness associated with other beer and malt beverage drinks. Looks like Zima haz zum competition.

Just what are you Drinkin’ Budman?

The following is a list of additives that are allowed to be used in conjunction with the production of commercial beers. The list was compiled by the Association of Brewers in Boulder, Colorado and was taken from the following report "Adjuncts reported to be employed in brewing," Congressional Record, March 12, 1973, pp. 7407-7408.

The Adjuncts listed below may be employed as or for conversion, clarifying in finishing beer, stabilizing foam, preventing gushing or oxidation, natural and artificial flavoring and coloring, and finally as microbiological inhibitors:

Acetic acid, Adipic acid, Alginate (propylene glycol alginate), Anethole, Aspergillus niger, Aspergillus oryzae, Bacillus subtilis, Benzaldehyde Bromelain, Calcium disodium (calcium disodium ethylenediaminetetraacetate) or EDTA for those that don’t dare attempting pronouncing that bad-boy, Citric Acid, Decanal, Diastase, Ethanal (acetaldehyde), Ethyl acetate, Ethyl isobutyrate, Ethyl maltol, F.D. & C. Blue No. 1, F.D. & C. Red No. 40, F.D. & C. Yellow No. 5, Gallotannin (tannin), Gentian, extract, Glycerin (glycerol), Grapefruit oil, Gum arabic, Isoascorbates (sodium erythorbate), Isoamyl-acetate, Isoamyl butyrate, Isobutyl acetate, Juniper berries, Lemon oil, Licorice root, Lime oil, Malic acid, Methyl anthranilate, n-Heptryl-p- hydroxybenzoate (heptylparaben), Nootkatone, Octanal, Orange oil (acacia), Papain, Pepsin, Peptone, Potassium metabisulfite, Quassia, Sodium citrate, Sodium bisulfite, Sodium hydrosulfite (dithionite), Sodium metabisulfite, Sucrose octaacetate, Tartaric acid, AND … a-Terpineol.

WARNING: Do not attempt to pronounce any of these ingredients while driving a car or operating heavy machinery.

Holy Bat-sulfate Batman! That’s a bit more than we bargained for, wouldn’t you say? What happened to Barley, hops, water, and yeast? Guess the "Born On Date" refers to the date the lab was done mixing all this stuff up and decided to bottle it before it started a fire or something. No wonder Spuds McKenzie was kinda slow. Explains a lot about the Bud frogs too. Some kinda reptilian lab rats no doubt. Well, suffice to say, please do exercise caution when delving into the world of commercial brew if you must.

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