Past Newsletters
Vol. 9 No. 4
| Brewery | Beers Featured |
| Stoudts Brewing Company | American Pale Ale |
| Stoudts Brewing Company | Fest (Oktoberfest) |
| Yakima Brewing Company | Grants Perfect Porter |
| Yakima Brewing Company | Grants Scottish Ale |
Stoudts Brewing Company
The Stoudts Brewing Company, located in Adamstown, Pennsylvania, was established in 1987 by Carol Stoudt. Carol was the first female Brewmaster in America since prohibition and is the first woman in America to oversee the design and development of a microbrewery from inception to completion! She has been brewing award winning beers since the brewery was first opened. Since 1988, Stoudts Brewing Company has been rewarded for its superlative efforts with more than 20 gold, silver, and bronze medals from the Great American Beer Festival (GABF) and close to 30 medals total from the GABF, World Beer Cup (WBC), and the Beverage Tasting Institute combined.
Following the strict guidelines of the Reinheitsgebot (the German Purity Law of 1516), Carol brews 14 different styles of ales and lagers, including the Scarlet Lady E.S.B., Pils, Gold Lager, Abbey Double, Abbey Triple, Scotch-Style Ale, Anniversary, Fat Dog Stout, Weizen, Oktoberfest, Holiday Reserve, Blonde Double Maibock, and the two that we are sending you this month – American Pale Ale and Fest. Lots of beers, lots of medals, and lots of time is spent in making these excellent beers. We know you’re going to appreciate the passion Carol puts into her brews.
For more information about the brewery and scheduled tours, call (717) 484-4387 or check out their web site at www.stoudtsbeer.com.
Serving Temperature: 45-50° F
Original Gravity: 12.5° Plato
Final Gravity: 3.6° Plato
Int'l Bittering Units: 27.0
Alcohol by Volume: 4.8%
Stoudt’s American Pale Ale is brewed with a combination of 2-row Pale, Munich, and Caramel malts and lots of Cascade hops. So don’t be surprised when you smell the powerful, floral hops just before you take a sip. This medium-bodied, light amber, pale ale starts with a nice balance of pale maltiness balanced well with a tart hop bitterness. Look for hints of malt in the finish, but it is mostly the Cascade hops that are lingering. Overall, a very flavorful, rich pale ale that would go great with well seasoned seafood.
Serving Temperature: 40-45° F
Original Gravity: 12.5° Plato
Final Gravity: 3.8° Plato
Int'l Bittering Units: 27.0
Alcohol by Volume: 4.8%
Just in time for your own Oktoberfest party. Stoudt’s Fest is an Oktoberfest style bier – a true German style Marzen. It is a seasonal brew, only made during the months of August, September, and October. It’s brewed with a combination of 2-row pale, German Munich, and Dextrin Pale malts along with German Hallertau and German Tettnanger hops. Look for a crisp, malty, and somewhat biscuity nose in this medium-bodied, deep copper-colored, beer. This Oktoberfest beer will start with a complex sweet-maltiness, with a nicely balanced hop finish. Overall, a great interpretation of the style. Would pair up nicely with German sausages, pork stew, or chicken.
Yakima Brewing Company
The Yakima Brewing Company, located in Yakima, Washington, first started brewing back in 1982. This gives them distinction as being the first brewpub in the country. They originally opened the brewery in the old Yakima Opera house, but as their operations grew, they eventually moved across the street into the old train station. Scotsman, Bert Grant, was the founder of the brewery and a true pioneer in the microbrew industry. In August of 2001, Bert passed away.
After Bert’s passing, Darren Waytuck became the new Brewmaster. Darren started with the Yakima Brewing Company in 1984 as Bert’s apprentice. Throughout the years, he has worked his way up from keg cleaner to Head Brewer, and now Brewmaster. Yakima brews nine different styles of beers – five signature brands and four seasonals. The five signature brews include Bert Grant’s Scottish-Style Ale, Bert Grant’s Hefeweizen, Bert Grant’s India Pale Ale (IPA), Bert Grant’s Perfect Porter, and Bert Grant’s Imperial Stout. The four seasonal brews include Anvil Head Amber Ale, Lazy Days Ale, Bert Grant’s Fresh Hop Ale, and Deep Powder Winter Ale.
For more information about the brewery and scheduled tours, call (509) 575-1900 or check out their web site at http://www.grants.com/.
Serving Temperature: 40-45° F
Original Gravity: 15.0° Plato
Final Gravity: 3.0° Plato
Int'l Bittering Units: 30.0
Alcohol by Volume: 5.0%
Bert Grant’s Perfect Porter…the name says it all. This has to be one of the best porters we have tasted for quite some time. It is dark-brown, almost black in color, with a wonderful dark tan head. Look for lots of chocolate and caramel in this porter. You will notice an aroma of dark caramel and chocolate malts. Expect even more of this in the flavor. After taking your first sip, you will experience a “creamy” mouthful of chocolate malts along with a rich, dark caramel flavor. A perfect accompaniment with steak or pork chops.
Serving Temperature: 45-50° F
Original Gravity: 12.5° Plato
Final Gravity: 3.1° Plato
Int'l Bittering Units: 40.0
Alcohol by Volume: 4.7%
This was the first craft beer brewed in the Pacific Northwest. Keeping true to style, this Scottish ale is crafted from pale and caramel malts to achieve an authentic Scottish flavor. It is then “seasoned” with Cascade hops from, where else, the Yakima Valley. Look for an aroma filled with hops and a fresh malt sweetness. In the flavor department, this Scot is malts from beginning to end. You will notice a caramel sweetness with a good hop balance to start with; with a more pronounced caramel sweetness in the finish. If you can’t stomach (forgive the pun) the traditional Scottish Haggis, try this beer with some smoked poultry or buffalo.
Ask Murl
Dear Murl,
What is the difference between 2 row Harrington malt and 6 Row Harrington malt? What would happen if there were a slight mix of the two types of the malt and would it affect the taste of the beer? Your answers to these questions would be much appreciated.
Anonymous.
Dear Anonymous,
What’s up with the Anonymous Pal? I hope you’re not embarrassed by the stupidity of your question or anything. Har Har. Just pullin’ your chain my friend. What the hell is that supposed to mean anyway…”pulling your chain”. Is it some kind of reference to indentured dogs on short leases or what? I don’t get it. Anyway, it’s actually a great question. Of course, any question that I think I might be able to answer qualifies in my book as a “great” question. Generally speaking, 2-row malt is considered amongst brewers to be a higher quality grain primarily as it provides better yields per quantity used than 6 row grains. Two row grains, as the name indicates only have two rows of grain on each stalk and the resultant is larger grains and thereby more malt/starch and less husk per kernel. Six row is about 10% cheaper and is used more by large breweries than micros. Mixing two and six row shouldn’t alter the flavor profile enough to notice, though it may throw off your recipe quantities if it calls for one or the other. Hope that helps Big A.
Woof!
Murl.
Food For Thought...
Hot Oktoberfest Potato Salad
A hearty side dish, this warm salad combines red and white new potatoes with bacon and beer to create a new twist for an old spud.
- 8 each small new and white potatoes, scrubbed
- 5 strips lean bacon, coarsely chopped
- 1 lg. onion or 5 shallots, coarsely chopped
- 5 scallions, cut diagonally into 1-inch pieces
- 2 teaspoons caraway seeds
- 1 cup Grants Oktoberfest beer
- 3 tablespoons balsamic vinegar
- ¼ to 1/3 cup oil or bacon drippings
- Paprika, salt, and pepper to taste
- ¼ cup toasted crushed walnuts
Lower potatoes into boiling water to cover. Add a teaspoon of salt and boil just until tender. Drain, cool slightly, and quarter but do not peel. Place in a hot covered pan. In a heavy skillet cook bacon until crisp. Remove and set aside on towels to drain. Remove all but 3 tablespoons of the bacon drippings and sauté onion in drippings until golden. Add scallions and caraway seeds, sauté for 1 min. Add beer to onions and simmer over medium-high until reduced by half. Pour in vinegar and oil and simmer briefly. Adjust seasonings. Add warm potatoes to sauce and simmer 2 mins., turning potatoes gently. Remove from heat and place in serving bowl. Sprinkle with paprika and walnuts.
Serves: 3-4.
Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
Norm's Corner...
As spoken by Cheers' Norm
Norm: Vera’s mad at me. Says I don’t listen to
her.
Sam: Well, what does she say?
Norm: You know … blah, blah, blah.
Munich Oktoberfest Facts and Figures
Number of visitors: 6.5 million
Beer Consumption: 1.37 million gallons
Soft Drink Consumption: 145,000 gallons
Food Consumption:
Roasted Chickens: 750,000
Sausages: 700,000
Leg of Port: 60,000
Oxen: 80
Total tent seats: 520,000
Beer mugs stolen: 280,000
Beer mugs recovered: 108,466
Toilets: 1,194
Lost and Found: 4,950 items collected
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