Featured Selections Archives - Page 2 of 10 - Craft Beer Blog from The Beer of the Month Club

Beyond the Bottle: More Beers with Tea

April 15, 2019 by Ken Weaver

One of the two featured craft beers in The Rare Beer Club this month is Brasserie Dunham’s Pale Duck, a dry-hopped and tea-infused saison that has Dan Cong oolong tea added just prior to botting. Eloi and company over at Brasserie Dunham wanted to develop a new beer with tea based on one of their core offerings, Leo’s Early Breakfast IPA: a collaboration with Anders Kissmeyer that includes guava and Earl Grey tea atop a more traditional IPA framework. At least one beer made with tea has been featured in the Rare Beer Club previously, as some of the club’s long-time members may recall Biere de Goord: Jolly Pumpkin’s green-tea saison.

Best Tea Beers

If you’re enjoying Pale Duck, or just curious about beers with tea to try, you’ll likely have a few options available nearby.

Sah’tea by Dogfish Head Brewery

Dogfish Head’s Sah’tea, which originally debuted back in 2009, was probably my first tea beer (as was true for a lot of folks), although it’s been bit since this one’s seen a bottling. Modeled after a Finnish beer from the 9^th century, the wort for Sah-tea is “caramelized over white-hot river rocks,” and uses foraged juniper berries and black tea.

Hopfentea by Perennial Artisanal Ales

A more frequent appearance, Perennial’s Hopfentea is a 4.2% Berliner Weisse-style ale steeped on a house-made tropical tea blend, including hibiscus, lemongrass, mango, and papaya.

Magic Ghost by Brasserie Fantôme

And Fantôme’s Magic Ghost specifically incorporates green tea in its funky and strong Belgian ale framework. (And now that I look it up… It was featured by The Rare Beer Club way back in 2011.)

Lots of breweries are experimenting with different types of tea as of late. Got a local beer option made with tea you’re digging? Let us know what’s good on Twitter via @RareBeerClub.

Beyond the Bottle: Revisiting Weizenbocks

March 15, 2019 by Ken Weaver

It has been at least a few years since the Rare Beer Club featured a weizenbock as one of its featured selections. The most recent example I dug up was Meantime Brewing Co.’s Limited Edition Weizen Double Bock, which the club featured back in August 2014. This style, as is true for many of the more out-there traditional beer styles in the world, has tended to find more frequent expression outside its country of origin (although many of the tastiest classic examples of the weizenbock space still definitely come from Germany). But the fact that the club’s 2014 weizenbock example was from England—and this newest one from Les Trois Mousquetaires in Quebec—kinda echoes the general state of the weizenbock style overall.

The history of weizenbock generally traces its lineage back to Schneider Aventinus, which was introduced by famed weissbier producer Private Weissbierbrauerei G. Schneider & Sohn in Bavaria back in 1907. That said… writer K. Florian Klemp noted in the (since-defunct) All About Beer Magazine that bock used wheat way back in the pre-Reinheitsgebot 14^th century; in that frame, this combo of wheat + strong malty beer has at least been explored a bit before. For modern drinkers: I’ll say that these beers are some of my favorite to seek out, combining the fluffy, toasty contributions of wheat with that rich, malty focus of a bock or doppelbock.

If you’re digging the Les Trois Mousquetaires example, there’s a decent chance you’ll be able to find some other weizenbocks locally. Aventinus, Weihenstephaner’s Vitus, and Ayinger’s Weizenbock are worth checking out and on the more readily available side. My personal fav in this general space is probably The Livery’s Bourbon Barrel Aged Wheat Trippelbock from Michigan—which clearly takes everything up a few notches. Have a local weizenbock you’re digging, or a fav classic? Let the club know what’s tasting good on Twitter: @RareBeerClub.

Beyond the Bottle: Nelson Sauvin Hops

January 25, 2019 by Ken Weaver

Anchorage Brewing Co.’s Nelson Sauvin, one of the two Rare Beer Club featured beers this month, is brewed with 100% Nelson Sauvin hops—a particularly forward variety originating from New Zealand’s Plant & Food Research back in 2000. The variety comes from the New Zealand “Smooth Cone” hop, itself an offspring of old-school California Cluster.

Characteristics of Nelson Sauvin hops emphasize a focus on “fresh crushed gooseberries” (a common descriptor for New Zealand’s Sauvignon Blanc). The hops also can include tropical character along the lines of lychee, passion fruit, lime, mango… Nelson Sauvin was one of the major early impact hops, and it can bring exceptional potency and zest into a beer.

If you’re digging the Anchorage Nelson Sauvin, where its pungent qualities are set alongside the impact of Brettanomyces, there are at least a couple other examples highlighting these hops (with greater availability). Alpine Beer Co.’s Nelson IPA is one of the key options with larger distribution, while 8Wired’s HopWired IPA is packed with Nelson Sauvin alongside various other New Zealand varieties. Mikkeller’s also featured a variety of Nelson-Sauvin-y releases.

Have a local New Zealand-hop beer you’ve been digging? Something like Motueka more your thing? Let us know what’s been hitting the spot on Twitter at @RareBeerClub.

Beyond the Bottle: More on Gotlandsdricka

September 28, 2018 by Ken Weaver

One of the two featured RBC beers this month is styled as a Gotlandsdricka, a particularly out-there style from Sweden one doesn’t see very often. It had me thinking of Finnish sahti, which shares the use of juniper, among other key details. Randy Mosher’s Radical Brewing and Svante Ekelin’s entry in The Oxford Companion To Beer are both good spots to start digging in.

The featured beer from Rowley Farmhouse Ales overcomes two of the main challenges in brewing authentically minded Gotlandsdricka: they foraged boughs of juniper from around their local Sante Fe region (these traditionally get preboiled and/or used to make a filtering base during lautering), and they acquired birch-smoked malt through a friend who happens to do things like that in the Jemez wilderness, outside of Sante Fe. That addition of a birch-smoked malt provides, as Mosher puts it, “a faint wintergreen tang.” He includes a recipe for Gotlandsdricka that includes traditional adds like bog bean, blessed thistle, and bog myrtle.

These beers have a lot going on. The only example I can recall trying off the top of my head was the Jester King Gotlandsdricka, many many years ago. Närke Kulturbryggeri makes one of the other examples that sees any significant availability. Jopen in the Netherlands and Off Color in Chicago both have their own versions. Though Mosher and others mentioned that Gotlandsdricka was very possibly the everyday drink of the Vikings (mead was reserved for fancier occasions), they’d have a tough time finding a steady supply of it today.

The Lost Abbey Rare Beer Club Special Offer

July 13, 2018 by Microbrewed Beer of the Month Club

We’re doing something a little different and unprecedented for this latest Rare Beer Club special offer. Tomme Arthur and the team at The Lost Abbey were recently tasting through the brewery’s archives to discover what was at its peak, and, given the long history between Tomme and the club—we’ve been loving his beer since the Pizza Port days—he reached out with some of the very best of The Lost Abbey’s rarest vintage beers. Five of the six offered score 100 points over on RateBeer (the other one’s a 98)—and this is ultimately one of the best collections we’ve ever been able to put together. A chance to taste Lost Abbey history.

NOTE: This the first time we’re offering 375mL bottles within the club! We want to be able to expand on the rare beers we’re able to offer our members going forward, and this seems like the best possible time to expand into smaller-format selections. Lost Abbey has less than 100 cases of each of these releases—for the 2017 Deliverance and 2018 Bat Out of Hell, for instance, there are less than 40 cases left—and once they’re gone, they’re gone. The final two beers offer up the great opportunity to try 2015 and 2018 Number of the Beast side-by-side.

To take part of this exciting offer, visit our Special Offer Page.

Rare Beer Club Naming Contest with Pints for Prostates and Rowley Farmhouse Ales

June 6, 2018 by Microbrewed Beer of the Month Club

We need help naming a beer, and if you help us you can win a 6 month, 2-bottle membership to The Rare Beer Club®! Sounds fun right!?

This contest is our annual collaboration with Pints for Prostates, and this year Rick has secured Rowley Farmhouse Ales, located in Santa Fe, NM, to create their version of a Gotlandsdricka, the indigenous beer of Gotland, Sweden’s largest island. According to Founder and Head Brewer, John Rowley, “It’s our homage to Scandinavian farmhouse ales, which are lesser known, but have been brewed longer than the classic Belgian and French versions. Our take on this historic style contains a portion of birch smoked malt and was mashed and lautered over a false bottom of locally foraged juniper.” The beer will also contain locally foraged juniper berries, gathered from a favorite trail of John’s east of Santa Fe.

The limited-edition label will feature the Pints for Prostates logo, which includes the blue ribbon to remind people of the ongoing search for a cure to prostate cancer, a leading cause of death among American men. “The annual release of a special beer through The Rare Beer Club helps us to connect with guys and urge them to take charge of their health by getting screened for prostate cancer,” said Rick Lyke, a prostate cancer survivor who founded Pints for Prostates after successful prostate cancer surgery in April 2008.

Although the new beer will only be available to members of The Rare Beer Club, both members and non-members are invited to enter the contest and submit up to three names for the new beer. The contest officially begins on Wednesday, June 6^th, 2018. Entrants will have until 2 pm PDT on Wednesday, June 20^th, to submit up to three names.

To receive this special beer, and many more, join the Rare Beer Club online or call 800-625-8238. Be sure to start your membership by September 2018, or earlier, to receive this exclusive beer from Rowley Farmhouse Ales.

For more of the nitty gritty including contest rules and how to enter, visit our contest entry page.

Good luck!

Beyond the Bottle: The Yeast With a Thousand Facets

May 30, 2018 by Ken Weaver

One of the two featured beers this month—Logsdon’s Rakau Boy—includes the brewery’s house strain of Brettanomyces yeast. Logsdon’s founder, David Logsdon, was also a founder of Wyeast Laboratories when it opened back in 1985, and that entity’s since grown to become one of the country’s two main yeast suppliers. The house yeast character of Logsdon comes after multiple decades of exploring different variations of Brett and other common (and less-common) yeast types. Wyeast currently offers a few strains of Brett commercially, including B. bruxellensis, B. claussenii and B. lambicus: each of which can produce very different results, as flavor and aroma contributions vary considerably between different strains and applications.

One of the best resources I’ve found for those looking for a deeper dive into the world of Brettanomyces is the Milk the Funk wiki, and the main Brettanomyces page is a great place to begin therein. In addition to including a copy of the “Brett Aroma Wheel” from Dr. Linda Bisson and Lucy Joseph at UC–Davis—which includes over 60 core descriptors of flavors and aromas resulting from Brett strains, from fruity to solventy to spicy—this wiki page also has an impressively detailed account of the many different strains of Brett being offered from smaller, niche yeast companies that have been increasingly popping up as of late. Should you be looking to geek out on lesser-used Brett species like B. naardenensis, this is likely your jam.

For those looking for more new Brett-beer options: a Brasseries de la Senne and Monk’s Cafe collab called Major Tom—a strong saison, bottle-conditioned with Brett from De la Senne—is slated to get into distribution starting around June. And for true devotees of wild yeast, the seventh annual Carnivale Brettanomyces in Amsterdam begins its four-day run on June 21^st.