Ken Weaver, Author at Craft Beer Blog from The Beer of the Month Club

Beyond the Bottle: Shoutout to the Beer Artists

May 15, 2020 by Ken Weaver

I’m really digging the label art featured on Sudwerk’s Microfauna, created by the brewery’s in-house label artist Gregory Shilling and featuring, I think, a tardigrade (aka ‘moss piglet’) double-fisting some beer cans, surrounded by microbial drinking buddies. It’s super weird, evocative, scientifically questionable… but I think it’s great, and it nails the overall surreal and world-building vibe that permeates so many beer labels and beer artworks these days.

I love this creative space. And, while we’re all bunkered down for the indeterminate future, now seems an ideal time to shout out some of the folks contributing a ton within the space of label design and beer-related artwork. First off, AJ Keirans with @16ozCanvas has been rounding up a bunch of us for podcasts and features, and his archive of podcasts very likely has your favorite artist in there somewhere, going into detail about process, influences, and inspiration. Em Sauter’s been creating daily educational beer drawings and comics over at @pintsandpanels. And Nicolas Fullmer (@beyondtheale) has been sharing his increasingly detailed beer illustrations on the regular—predominantly in his label designs for Monkish.

I’ve missed a ton of folks. In Cali: the labels of HenHouse, Cooperage, and Modern Times all come to mind. Who do you find inspiring in the world of beer art? Whose label artwork do you think deserves some attention? Let us know on Twitter at @RareBeerClub.

Beyond the Bottle: Beer in Quarantine

April 15, 2020 by Ken Weaver

It’s hard to know where the world will be when this newsletter lands, but at the moment my wife and I and our cats have been bunkered down for just over 11 days. We both work from home usually, so we’re focused on worrying about the family we’ve got working through the outbreak (one a pharmacist; another working on a crisis-response team). We’ve been keeping in touch with peeps, via online happy hours and the like… But this is super tough—even for introverts, where this should be our Olympics. We miss our friends and our shared spaces.

Until things go back to anything resembling normal, here’s hoping that you’re staying safe, isolated, virtually connected, and properly stocked. Your favorite small businesses are almost for sure having a terrible time figuring out how they’re going to weather this pandemic, so now’s the best time to support them if you’re able to. The local breweries here in NorCal are offering options like no-contact home deliveries, curbside pickup, and online shops. Merch, gift cards, and employee fundraisers are other great ways to help folks get through this.

How are you making it through the downtime? What beers did you quarantine impulse-buy? Did you find a way to support your local brewery? Connect on Twitter at @RareBeerClub.

Beyond the Bottle: Do You Cellar?

March 15, 2020 by Ken Weaver

A number of beers recently featured in the club have been vintage bottles, picked specifically because they’re drinking at their prime, and it’s had me thinking a lot about cellaring overall lately. I’ll start by saying, despite writing about beer professionally for about a decade, I tend to feel pretty out-there when it comes to discussing beer cellars or beer collections… I have (I checked) literally one bottle of cellared beer right now. It’s in our kitchen cupboard, and I didn’t buy it. Our little wine fridge is focused on younger Pinots and Tablas Creek releases.

This is very much personal preference, and it’s evolved a bit over the years. When we lived in DC and I was trading beer regularly, we at least had a closet full of ageable beer—but that was functionally more of an on-deck circle for the regular tastings our DC crew was hosting. I’ve had some wonderfully aged examples from Hair of the Dog and De Dolle over the years that remind me there’s absolutely positive potential in cellaring beers. But I’ve accepted I just don’t have a taste for oxidation… Nine times out of ten I’m going to prefer that beer fresh.

Same for vintage flights of Pinot. Ditto for aged sherry. Just how these tastebuds are wired.

As such… I’m always curious when people do keep a beer cellar (and not just of IPAs they forgot to drink… you folks know who you are). Where do you fall when it comes to aging beer? Do you keep a cellar? What styles do you like to age? (I’d totally accept a cellar full of lambic…) Have your habits evolved over time? Chime in on Twitter at @RareBeerClub.

Beyond the Bottle: Go-To Glassware

February 15, 2020 by Ken Weaver

Having received a bit of glassware over the holidays, my wife and I recently decided to wade through and reorganize our glass collection. (Most alcohol writers have more glassware than we know what to do with…) We’ve got three spots for glassware in the house: main section in the kitchen, a few windowed shelves in the living room (for wine glasses and snifters, so I can offset having to walk by how fancy I feel), and, thirdly, a nook for backup glassware. We did our best to Marie Kondo it up, trying to be mindful of what actually sparked joy to use.

Some stuff quickly got banished to the backup nook: hefeweizen glasses, the Spiegelau wheat beer glasses (both the shape and size of a rocket ship)… The more interesting part was what made it into the prime kitchen shelves. What was our go-to glassware we used all the time?

Here’s what those two shelves look like for us: A few thin, heavy-bottomed pilsner glasses. Two sets of glassware I designed for the comic—flexible, medium-sized wine goblets, both stemmed and stemless. A few wee and normal-sized nonics. And then the two things that I personally like drinking out of most, for different reasons. The first’s for pragmatic ones: a pair of Riedel Ouverture beer glasses, tulip-like and a perfect combo of nicely thin but thick enough that I haven’t broken them yet. The second are two small chalice glasses from Dieu du Ciel! in Montreal, for more personal reasons. Ali and I snagged these up at the brewery’s 10^th anniversary party back in 2008, when we were roadtripping to the west coast. They’re a little frou-frou and fragile—but they also hit the joy button and we should use them more.

What’s your go-to piece of beer glassware? Do you tend to reach for it because of functional or personal reasons? Are you glassware ambivalent? Chime in on Twitter at @RareBeerClub.

Beyond the Bottle: Old Ales

January 15, 2020 by Ken Weaver

One of the two featured beers this month is Lost Abbey’s Righteous Son, a barrel-aged old ale made exclusively for The Rare Beer Club. Old ales are a dark and maltier subset of beers tracing their origins back to England, and they typically emphasize a generosity of notes like caramel, toffee, nuttiness, and/or molasses (even a bit of roast)—essentially hitting some of the same malt spectrum as barleywine, though without the same intensity of hops or alcohol impact. The Rare Beer Club’s founder Michael Jackson wrote old ales “should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night.”

While the above provides a basic sense of expectation for beers labeled as “old ale” today—higher in alcohol, darker malts, modest hops, often some sherry-like oxidative notes—there’s a lot more nuance to what “old ale” referred to historically. Martyn Cornell’s article “So what is the difference between Barley Wine and Old Ale?” is a great resource for any deeper dive.

If you’re digging Lost Abbey’s Righteous Son (or old ales in general), tracking more of these down can sometimes be a bit of a hunt. English examples making it stateside are pretty few and far between, while many of the old-ale examples made stateside are more barley wine-y. Great Divide’s longstanding winter seasonal Hibernation Ale (brewed annually since 1995) is one promising option that’s easier to track down, and North Coast’s potent Old Stock Ale is made year round. Got old-ale recommendations? Hit us up on Twitter via @RareBeerClub.

Beyond the Bottle: Silver Streak x2

December 15, 2019 by Ken Weaver

This will be the second of the Rare Beer Club’s anniversary beers to receive its name from a classic comedy, and it seemed like an ideal opportunity to pop an early bottle of Silver Streak for tasting notes and check out the movie itself. Silver Streak (1976) is partly buddy comedy between Gene Wilder and Richard Pryor, and partly soft-thriller where everyone’s trying to kill Gene Wilder’s character—who proves that there is no limit to the number of times you can fall off a train. There are definitely parts of the movie that haven’t aged well, though it’s the first of four movies Pryor and Wilder did together, and is probably best in tandem with Stir Crazy (1980). Wilder’s character is next-level vanilla; Pryor brings most of the energy.

Not many beer parallels (there’s buckets of Champagne), although I couldn’t help but notice the love interest of Gene Wilder’s character, played by Jill Clayburgh, introduces herself by noting her character’s name is short for Hildegard. Saint Hildegard of Bingen is seriously one of the coolest people in history—and is generally credited for first recording the preservative qualities of hops!—along with establishing herself as an accomplished herbalist, a composer, scientist, writer, visionary, inventor of alphabets, church reformer, and lots of other things.

Best beer parallel I’ve got. The train scene at the end might be worth the price of admission. Got a classic comedy to recommend as a namesake for a future Rare Beer Club anniversary beer? Hit us up with your favorites on Twitter via @RareBeerClub.

Beyond the Bottle: Hallertau Blanc Hops

November 15, 2019 by Ken Weaver

The Hallertau Blanc hop, prominently employed in this month’s featured To Øl Chateau Øl, is a relatively new option for brewers, first commercially released in 2012. A daughter of the Cascade hop, Hallertau Blanc was created by the Hop Research Center Hüll in the Hallertau region of Bavaria, Germany. It was specifically made in response to the growth in America’s craft beer industry, and BSG Hops suggests using them as one might southern-hemisphere hops: in styles like wheat beers, beers with Brettanomyces, Belgian-style ales, and a mélange of IPA and similar. The hops are considered to be on the tropical side of things, with notes of pineapple, passion fruit, fresh lemongrass, gooseberry, and grapefruit.

Almanac Beer Co. has used Hallertau Blanc hops in a wide variety of releases over the years, including in their White Label (paired with California-grown Muscat Blanc grapes, for good measure), various “de Brettaville” releases, and their Flavor Wheel series. Hallertau Blanc is one of the key hops in BrewDog’s Hazy Jane (of the more readily available options), while Stillwater Extra Dry is dry-hopped with Hallertau Blanc, Citra, and Sterling hops. Mikkeller, Grimm, The Kernel, Modern Times, Other Half, and a bunch of other breweries have been experimenting with Hallertau Blanc across a mélange of styles… so keep an eye out. Have a local option with Hallertau Blanc you’re digging? Chime in on Twitter via @RareBeerClub.