American Craft Beer Week is a lot like Administrative Assistant Week. If you celebrate it, then you likely didn't need a specified week to appreciate the merit of the object being recognized. Since we drink seven days a week here anyway, we are giving our admin Candee a break this week, and I'll be personally posting The Ferm's daily salute to craft beer. (You guys have been getting the daily beer review email digest we send to Candee, right?). Just like the true intent of Secretary's Day, if just one non-drinker finds our blog while Googling kolache recipes and goes on to support a local craft brewer for the first time, we will have made this World a tad more tolerable.

Today, this sixteenth day of May 2011, we rise in support of the week-long celebration of pleasurable beverages and the American entrepreneurs that deliver it to our steins (via the three-tier system). Today we commence the commemoration of craft beer with recommendations and commentary for these under-commercialized small businesses. Today we sport our beer mug boxers.

This week we will explore the intricacies of beer. This week we will endorse American dream. This week we may even use words like retention, lacing, palatable, complex, awesome, and philosophizing.

However, if my words have failed to inspire you, I encourage you to check out the rousing video below.



That C-SPAN video has no doubt inspired you to drink, but now you aren't sure what is appropriate for a beer week specifically celebrating craft beers. We will now transition from Congressional speeches to the copy/pasting of definitions. The Brewer's Association defines an American craft brewer as small, independent, and traditional. 

Further explained:

Small: Annual production of 6 million barrels of beer or less. Beer production is attributed to a brewer according to the rules of alternating proprietorships. Flavored malt beverages are not considered beer for purposes of this definition.

Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer.

Traditional: A brewer who has either an all malt flagship (the beer which represents the greatest volume among that brewers brands) or has at least 50% of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor.

The Brewer's Association also lists some other interesting bullet points on the constitution of an American craft brewer.

• The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent.
  
  
• Craft Brewers tend to be very involved in their communities through philanthropy, product donations, volunteerism, and sponsorship of events.
  
  
• Craft Brewers have distinctive, individualistic approaches to connecting with their customers.
  
  
• Craft Brewers maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer.
  

For these seven great days I have seven great ways to enjoy seven great amazing beers. Here is a schedule of how we'll be sharing our craft beer passion:

Day 1. Drink Local (Independence Jasperilla 2010)


Day 2. Celebrate, Collaborate (Brewery Ommegang Gnomegang)


Day 3. Drink a Beer, Make a Difference (Chatoe Rogue Creek Ale)


Day 4. Support Local Businesses That Support Craft Beer (Uinta Cockeyed Cooper)


Day 5. Craftbeerapalooza (Williamsburg Alewerks "400" Ale)


Day 6. Eat, Drink, Repeat (Dogfish Head Namaste)


Day 7. Drink a homebrew

Check back daily to share your craft beer experiences or just to live vicariously through mine. Cheers!

American Craft Beer Week can be a good excuse to:

1. Share a beer with a friend
   
2. Open up something that has spent way too much time in the back of the refrigerator
   
3. Visit your local brewery
   
4. Support pubs serving craft beers
   
5. Put those beer mug boxers back in the rotation
   
6. Start blogging every day
   
7. Drink at lunch

... Or remember what “Craft Beer” actually means. The Brewer’s Association defines a craft brewer as small, independent, and traditional:

Small: Annual production of beer less than 2 million barrels. Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer.

More importantly, a craft brewer is a small business owner. Craft brewers have been reshaping American beer culture. The Brewer's Association goes on to define several concepts that represent American craft brewers.

• The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent.
  
• Craft beer is generally made with traditional ingredients like malted barley; interesting and sometimes non-traditional ingredients are often added for distinctiveness.
  
• Craft Brewers tend to be very involved in their communities through philanthropy, product donations, volunteerism, and sponsorship of events.
  
• Craft Brewers have distinctive, individualistic approaches to connecting with their customers.
  
• Craft Brewers maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer.
  
• The majority of Americans live within ten miles of a craft brewer.
  

We opened another special craft beer today... I'm also sporting my beer mug boxers.

Day 2
May 18, 2010
Independence Brewing Company Jasperilla Old Ale (Austin, TX)
2009 Vintage

Website/Bottle Information:
"Brilliantly golden, Jasperilla is a unique take on an old ale. Biscuity malt flavors meld with subtle plum and berry notes, produced by a special blend of English Old Ale and Chico yeasts. Brewed once a year, and aged for six months prior to release, the Jasperilla is smooth despite its 9% ABV.

We named this beer after our dog Jasper because he has brought so much joy to our lives. We got Jasper from a local dog rescue group called Mixed Breed Rescue. He has been a constant source of smiles and kept our spirits high through many late nights and long hours at the brewery.

Jasperilla is so good and smooth that you'll beg like a dog for more, roll over for a belly rub, howl at the moon... you get the picture."

Serving: 22 oz bottle
Style: Old Ale
ABV: 9.30%

He Said:
If you haven't tried Independence's beers in a while, I kindly suggest you go get some*. Accomplished brewer Rob Cartwright and crew have taken their already solid lineup of beer and made each even better. 2009 Jasperilla exemplifies Indy's success. This particular vintage is probably the best Old Ale that I have ever tasted. It is fantastic. Traditionally English Old Ales were dark, malty beers in the 5%-6% ABV range. The beers were usually aged at the brewery and then released. American versions are of higher strength, which is represented by Indy's version topping 9% ABV.

Beers of this strength are almost always better as they warm. I impulsively grabbed wine glasses while opening this beer, which functioned well to highlight Jasperilla. The nose is sweet and malty with dark fruit flavors leading the way. While cold, the flavor was mild and very drinkable. The beer was sweet with a mellow aftertaste. As it warmed, the beer really woke up, with much more fruit and alcohol taste. A hoppier finish could be detected in the warmed version.

I'm glad I bought a few extra bottles when I picked this 2009 Jasperilla up. The hard part will be trying to keep them hidden.

She Said:
Jasperilla has the aroma of sweet hard liquor. The taste is deep, dark, and almost foreboding. The first few sips of Jasperilla are dangerous in an "I'm going to stalk you" kind of way. After a few more sips, you think: "stalking isn't so bad, right?" For a 9% ABV beer, the flavor is soft, yet deep.

One of my favorite things about this beer is that it is named for Indy's first brew dog. I love Jasper... he's sweet... like this beer. Also like Jasper, you'll need to drink plenty of water with your Jasperilla.

Amazing. Excuse me while I finish the rest. I give it a 4½ hops out of 5.

* TwoPints and I should mention that (FACT:) in 2005 we handed a moderate amount of money to Independence Brewing Company in return for a fancy certificate, but (PRESUMPTION:) I'm pretty sure we would love these guys just as much even if we hadn't.

Well we finally got home from watching Beer Wars and the panel interview afterward. Of course the first thing we had to do is pour a craft brew. Some thoughts I want to mention before I forget are as follows:

Is Sam the Golden Boy of craft beers or what?!? I've always thought Sam to be adorable, and tonight was a feast for the eyes. He was a major part of this movie and it was great to see that his ever growing business has not changed the man. He allowed the film crew access to the brewery AND his home. He was kind enough to share his thoughts, at length, on what looked like several occasions. I particularly loved that he answered the phone to talk to a random consumer who dialed the 1-800 number. As I was discussing with SirRon in the car on the way home, whether Sam wants to be or not he is becoming the face of the craft brewing industry. I think his fellow colleagues should embrace this because when Sam speaks, he is not only speaking about his product, he is endorsing craft brewing as a whole. One thing I heard him say during one of his brew dinners in the film was that the members of the audience should take any beer they like and drink it at room temp. He mentioned that at room temp you really get all the flavors of each ingredient that has gone into the beer. His point being, that craft beers have much better quality of ingredients than the larger brewing companies.

One of my new favorites that I was introduced to tonight was Greg Koch of Stone. I've always enjoyed a good Arrogant Bastard but never really knew the face behind the company. I found him to be very pleasing to the eye and passionate about his product (aren't all craft brewers?). He was a new character to me as I've not spent much time with west coast breweries. I will say I'm a fan, and will look for those large Stone bottles once again to add to our collection.

Charlie, well what can you say about Charlie, he's awesome! I love to hear Charlie speak about the art of craft brewing and hear his stories about his own homebrews. Craft breweries are lucky to have Charlie in their corner.

Now this Moonshot business. I felt, and so did SirRon, that the filmmaker choose this beer not because it was a craft brewed beer (which it wasn't!!!! Well said Beer Advocate dude, "crap brew"), but because it was a women peddling the beer. Since our filmmaker likes to make us think that she's all about craft beers and she too is part of the business (you know having run Mike's Hard Lemonade for THREE years (Again NOT a craft beer)) I think she was, to quote Simon Cowell, "a bit over indulgent" following this lady around. I'm sorry I can't remember the lady's name, and there were times I felt bad for the poor girl. I mean she couldn't even get Busch to buy her stuff. But seriously, her storyline had little to do with the craft brewing industry. She has a product and she wants to market it, she doesn't make the product, she doesn't produce the product (from what I could tell) so what's the point? Oh right, she's a woman! Now I don't like to be cruel to my own kind, but this lady and her story really didn't have any business here. I was under the impression that this movie was about craft beers and their struggles with distributors. This lady took up way too much time of the movie. A movie that was promoted in the newspapers and on the internet as a story about the three tiered system.

So now I've covered some of the major players, let us talk about this panel situation. I don't know how many of you saw this but there were several frustrating parts to this for me. It really irritated me that Sam and Greg did not fight for the quality of their beers. Ben Stein (we'll get to him later) would ask questions about the concern they might have about BIG breweries looking like craft breweries with their new beers. Sam and Greg argued it well, but they left out the biggest point. Sam and Greg brew beers with quality ingredients. They don't mass produce and skimp on the ingredients. Ben also jabbed at Sam and Greg mentioning how much they have grown, and won't they be just like the big breweries only wanting to get bigger and wanting the money. I felt that this type of comment was rude to Dogfish Head and Stone. They are only growing in controlled amounts and they are not giving up the quality of their ingredients. Also during panel time I discovered that the lady that seemed so smart in the movie spouting off facts about percentages of craft beers and big beers being sold is actually stupid or has no real knowledge of craft breweries. When she was allowed to speak during panel time I wanted her to just shut up. She didn't know what she was saying and how rude it was to say those things about Sam and Greg. Again saying that they were just going to turn in to Anheuser-Busch because that's what EVERYONE wanted. She obviously didn't know a darn thing about Sam and Greg's philosophy. As they said in the movie, had she been paying any attention, Greg and Sam will not grow beyond what they feel they can do to keep quality high. I very much disliked this lady.

Ben Stein, oh Benny Benny Benny! How about do a little research before you are supposed to moderate a craft beer panel? How about watch the movie that preceded the panel discussion so that you don't ask questions that were already asked and answered in the movie? How about remember it is not about you, but about the panel and we don't care if you live in California? How about ask a clear question instead of just muttering the same words over and over? How about let the Beer Advocate guy speak since he is a freaken expert on the topic and you, BEN, have made it very clear are NOT?!? I hate to hate on Ben but there it is. He did a p-poor job (I must edit my cursing because after all I am a mother of two littles) tonight. I'm sure it's difficult to do a live show but, you know, prepare for it a bit. Act like you care.

One thing I noticed during panel time is that as often as possible the person filming tried to include Sam on screen. God Bless the film person!

Overall movie review from little ole me, informative in part and brought on a great discussion in the car on the way home. I wish that they would have had this playing more often so that others could see it. I'm afraid I won't have anyone to talk to about this movie except SirRon and I think we sort of talked this out.

Later Gang! Looking forward to the Mock Draught!

The "Mother of All Beer Weeks" is not only a celebration of craft beer and those who make it, but just as importantly a celebration of the American craft beer culture.

Most people attribute the offset of the modern day American craft brewery to be around 1980 when pioneer Fritz Maytag finished modernizing Anchor Steam in San Francisco, CA. Soon after, Ken Grossman opened Sierra Nevada in Chico, CA. The beer geek counterculture at that time was small and somewhat fragmented, and it would be another decade before the American craft beer scene began to take shape. Growth during the 1980s and 1990s was slow due to the outdated post-Prohibition laws most states, some which still exist. Even today, many craft beer enthusiasts don’t have access to the local options available in Portland, Asheville, or Denver. However, the common denominator for all of us is the pub.

Local pubs offer beer enthusiasts an opportunity to experience top offerings from around the country (and World). Great pubs play a huge role in fostering the growth of local beer culture. In Houston, TX, we are fortunate to have a distinguished homegrown pub like The Ginger Man that has been synonymous with beer culture since the mid-80s. The uniquely cool Petrol Station and notable chain Flying Saucer have also been beacons during the development of Houston’s craft beer scene.

This afternoon I am scribbling this blog post on a notepad from a bar stool at one of the best cocktail bars in America. With Anvil Bar & Refuge’s accolades for cocktails, I guess it is easy to overlook that beer guru Kevin Floyd may be the most knowledgeable and influential craft beer minds in Houston. Anvil may be hated as enthusiastically as it is praised, but Houston is lucky be able to claim such great cocktail and beer minds as Anvil co-owners Bobby Heugel and Kevin Floyd. I imagine there are a lot of sleepy bars that would gladly trade for a piece of Anvil’s hype.

As Houston’s craft beer venues increase in number, so does the city’s beer culture in strength. Craft beer bars aren’t the place to grab two shots and a light beer before heading home to the family. Craft beer bars are a subset of bars just as “foodie finds” are a subset of restaurants. Great bars educate consumers about what is being served and the brewery where it was crafted. The growth of these venues is intriguing because instead of dividing up the existing faction of beer enthusiasts, the base seems to be growing. I predict we are not seeing the pinnacle in 2011, but we are merely in the upward segment of the craft beer popularity bell curve. More or less, this prediction is literally almost virtually scientific law. Fact.

Day 4
May 19, 2011
Uinta Brewing Cockeyed Cooper (Salt Lake City, UT)
Bottled 03/23/11

Website/Bottle Information:
"Launch into the exquisite flavors of bourbon with splashes of vanilla. Watch for currents of dark chocolate and dried fruit. Generous amounts of hops and malts make for a smooth journey from start to finish. Decadent desserts and aged cheeses make superb companions."

Serving: 750 mL bottle
Style: American Barleywine
ABV: 11.1%


He Said:
This bottle came by way of a Beer of the Month club, which like a craft beer bar is another great way to try beers not available at your local beer merchant. I've never tried any beers from Uinta, and to be honest I've never really noticed the brewery until I researched it for our United States of Beer Project (Uinta finished #2 in Utah to the Utah Brewers Cooperative).

The packaging on this beer is awesome. The label was designed by a local artist, and the 750 mL bottle even has a punt!

The barrel aging is quite evident on the nose, as are sweet and hop notes that are expected in a 11.1% ABV barleywine. Cockeyed Cooper was aged for six months in Heaven Hill rye bourbon barrels. Judging from the taste, six months may have been a little too long, but I'm not complaining. The front end of each sip is very oak-y; almost drowning out the typical sweetness of a barleywine and masking most of the beer's malt and yeast flavors (until the beer got closer to room temperature). The finish was very hoppy. A transition from intense wood to intense hops proved to be somewhat challenging to the palate.

Despite these nit picks, I still enjoyed this unique offering. Cockeyed Cooper is a great example of how American brewers are continuing to explore the boundaries of what the industry considers "craft."

She Said:
Aroma - Chocolate
Look - Head was minimal, white, and creamy. The color was translucent chocolate with a red tint.
Taste - The first taste is bitter and carbonated that almost over-powers anything else. The finish is drier than expected with cigar notes (dark and bitter). Overall there is a chocolatey taste to the beer. The booziness of the beer burns going down and left me with a dry mouth feeling.

Cockeyed Cooper is not my favorite. I feel like I sucked on a lot of bark (not that I've ever done that).

Collaboration.
Please put that in a sentence.
Collaboration.
-Mr. Smokeypants

When in doubt, start with a haiku. During a week dedicated to raising awareness for craft brewing, I think it is fitting to dedicate one day to honor the hottest brewing trend since the discovery of yeast: Collaboration beers.

In the corporate world, information is guarded like the princess in a Donkey Kong game. Alliances are only struck to gain a competitive advantage over a rival business. Get smarter. Get faster. More efficiency. More money. (Less of a need for those unfocused employees penning blog posts during work hours.)

Brewing is a craft similar to cooking, except most brewers didn't learn their craft from their grandmother. Techniques have been passed down for millennia from brewer to apprentice. In this era of modern craft brewing, an extraordinary amount of knowledge sharing has taken place between brewers. Perhaps this unconventional business practice stems from craft brewers' common objective to cut into the market stronghold of the behemoth breweries. For reference, craft breweries represented about 0.05% of beer sales in the United States in 2010.

I'd argue there is something more special about the fraternity of craft brewers. Most brewers learned their craft outside of a formal school setting and began their business from scratch. Knowledge sharing was fundamental to their business' survival, and most brewers are simply willing to give back to the community that supported them during their rise. 

The craft aspect of a brewer's business also fosters sharing. As with cooking, even the most seasoned professional can benefit from fresh ideas and new techniques. Don't believe me? This is American Craft Beer Week, visit your local brewery and strike up a conversation with a brewer. Watch out though, you may talk your way into helping out during the next brewing session.

During a recent visit to Specs Warehouse in downtown Houston, I saw no less than ten collaborative offerings in the American craft beer aisle. Whether these efforts were educational, marketing-driven, or simply a celebration of their trade, I'm a happy and willing beneficiary of the experiments.

Collaboration.
Sounds like fun, then you do it.
Collaboration.
-Mr. Smokeypants

Day 2
May 17, 2011
Brewery Ommegang Gnomegang (Cooperstown, NY)

Website/Bottle Information:
"This delectable blonde ale is a co-creation of two famed farmstead breweries: Brewery Ommegang and Brasserie d'Achouffe. It employs five fine malts, two noble hops, and both of the distinctive Chouffe and Ommegang yeasts. You'll enjoy the smooth drinkability, fruity aromas and flavors, and warming finish."

Serving: 750mL bottle
Style: True Belgian-Style Blonde Ale
ABV: 9.50%

 

He Said:
We've visited this brewery in the past and have been enjoying their World-class farmhouse Belgian-style beers for many years. When I learned of this collaborative effort, I immediately pictured the metaphor described above of an award winning chef learning new techniques from another master in his particular cuisine. Such high expectations are dangerous.

The beer pours golden, forming a relatively small head that dissipates relatively quickly. The beers nose straight forward for the style. Distinct Belgian yeast aromas including lots of clove and maybe a little more banana than I would have expected were present. The flavors followed suit. The beer is slightly sweet and has a noticeable boozy punch. The tasting notes on the bottle mention the beer's "drinkability," so I guess it is okay if I type the term in my review.

This was a very good beer (I'm talking A- good). I wonder if it wouldn't gain a little more character after a year or two in storage. My initial impression was that this beer is too "safe" for a collaborative effort. After giving it some thought, this is a very technically sound version of the style. I assume that there are some technical aspects of the brewing process for this beer that may not slap you in the face while drinking the finished product. However, this doesn't make Gnomegang anything less than a solid collaborative effort.

She Said:
The fresh lemon zesty scent from the Belgian yeast… love it. It is like coming home -- to Belgium. It is no secret that Belgians are my favorite beers. (I drafted the whole country in the The Ferm's Inaugural Mock Draught!)

This beer is splendid! The taste is crisp and complex, and I bet this beer will age well. The lovely carbonation dances on your tongue, or goes up your nose if you take too big of a gulp.

Gnomegang is delish! I highly recommend this great collaboration.

Monday marked the beginning the nationally recognized American Craft Beer Week (ACBW). At The Ferm, we celebrate for the third straight year this great and substantial week dedicated to all things craft beer. But we aren't the only ones celebrating. For the first time in ACBW's six-year history, official events are planned in each of the fifty states.

The Brewers Association reports that the American craft beer landscape now boasts over 1,700 small and independent craft breweries (FACT!), which is an all-time high. Not since Prohibition have so many breweries been in operation. 

With so many breweries, it makes sense that the theme of our Day 1 celebration be "Drink Local." The #SLGT concept (support local, grow together) is not new to me, but I will admit I have been slow to adopt its practices. Take Central Market for example; the best fruits, vegetables, meats, and seafood from around the World are flown in and available for me to buy throughout the year. The beer and wine sections are even more diverse.

With the proper mindset, supporting sustainability, buying local, and taking down the mega-national-decepticon-beast (aka The Man) is an achievable objective. But when it comes to drinking local in Houston, TX, there are several caveats. First and foremost, modern day Houston has known only one craft brewery: the venerable Saint Arnold. Only in the last three years has the metropolitan area added Southern Star (Conroe, TX) to that list of one. But recently, we lost our only brewpub (corporate chain Two Rows), gained three start-ups (No Label, Karbach, Kreuz Creek), and – this just in – once again have our first brewpub (Freetail Houston). Among the breweries now in operation, only Saint Arnold and Southern Star package their beer for retail.

So it was in the spirit of craft breweries, and more specifically local craft breweries, that I selected Independence Jasperilla Old Ale 2010 to celebrate day one of American Craft Beer Week. Let me explain.

In 2004 my wife and I attended the now defunct Texas Craft Brewer's Festival (still my favorite beer festival held in Texas). Under one of the tents (and not serving beer) we met festival organizers, Rob and Amy Cartwright, who were starting a brewery themselves. Folks, one obvious way to support local businesses is to invest in them.

Today we open a Jasperilla Old Ale to celebrate Independence Brewing Company's tremendous success and to kick off ACBW11. I sincerely hope in the coming years I'm toasting "the mother of all beer weeks" with a No Label Brewing Pale Horse or a Kreuz Creek Black Eye IPA. Hopefully there are eager craft beer enthusiasts like myself who are looking to score major cool points and free beers by helping a some start-up brewery succeed.


Day 1
May 16, 2011
Independence Jasperilla Old Ale (Austin, TX)
2011

Photo courtesy of ron.frank @ Flickr

Website/Bottle Information:
"Brilliantly golden, Jasperilla is a unique take on an old ale. Biscuity malt flavors meld with subtle plum and berry notes, produced by a special blend of English Old Ale and Chico yeasts. Brewed once a year, and aged for six months prior to release, the Jasperilla is smooth despite its 9% ABV.

We named this beer after our dog Jasper because he has brought so much joy to our lives. We got Jasper from a local dog rescue group called Mixed Breed Rescue. He has been a constant source of smiles and kept our spirits high through many late nights and long hours at the brewery.

Jasperilla is so good and smooth that you'll beg like a dog for more, roll over for a belly rub, howl at the moon... you get the picture."


Serving: 22 oz bottle
Style: Old Ale
ABV: 9.30%

He Said:
In what now may be an ACBW annual tradition at The Ferm, I opened the latest Jasperilla release today. Last year I declared the 2009 vintage to be "the best Old Ale that I have ever tasted." Check that. 2010 is the best Old Ale that I've ever tasted. Soon after release, some of the previous vintages had some sharp flavors that ended up mellowing with age. However the dark fruit aroma, sweet malty notes, and boozy heat work very well together in this version. With 9+% ABV, this is no doubt an American interpretation of the style, but the heat is nicely disguised. It is hard to imagine this beer maturing and getting even better. It'll be even harder imaging how I'm going to keep any of these around for any length of time to test that suspicion.

Independence has really hit their stride recently and is producing first class beers in a Texas market still starving for local beers. I'm proud to be an investor and to be able to call Rob and Amy friends. Success tastes very good. I'm sure they would agree.

She Said:
First look – Puppy on the bottle. This is going to be awesome.
First sniff – Hops. Yummy.
First taste – "This is what a beer should taste like!" It has deep flavors that stay in the back of your palate. If you let the beer roll around your mouth you can taste each of the key ingredients: Hops, (lots of) malt, yeast, and water. Despite its strength, the beer does not come off as too heavy and is very drinkable ice box cold or room temperature.
Overall – A delicious and wonderful tasting beer. Starting with a beer from out great State of Texas to kick off the American Craft Beer Week was a stroke of genius (editor's note: what can I say?). Thanks SirRon! Texas Texas Yeehaw!

This post marks the end of TheFerm.org's celebration of the 2010 American Craft Beer Week. However, I prefer to look at this day from a positive perspective. It's the last day of non-stop blogging. I will now return to filing my thoughts every other week or so. It's also a good time to start looking forward to other craft beer events.

The Brewers Association maintains an extensive event calendar on their website, CraftBeer.com. I encourage anyone who has not ventured out to one of these to give a local event a chance, especially events that bring together at least regional brewers (something outside of what you are used to locally). The craft beer scene right now in the US is neither uncomfortably unrefined nor annoyingly sophistic. You will be pleasantly surprised.

Below are upcoming national events promoted to further the culture and community of craft beer and craft brewers.

SAVOR: An American Craft Beer & Food Experience
I went to SAVOR last year and had an unbelievable time. Check out my recap.

From the Brewers Association:
SAVOR is the main beer and food pairing event in the US! With 65 of the nation's top independent craft brewers participating, this is where beer enthusiasts and foodies can interact directly with some of the greatest brewers and brewery owners in the world.

Date: June 5, 2010 - SOLD OUT
Where: Washington D.C. National Building Museum
Website: www.SavorCraftBeer.com

National Homebrewers Conference and National Homebrew Competition
This event is still a bucket list event for me.

From the Brewers Association:
Join hundreds of homebrewers at the national conference for amateur brewers. Education and fun combine for a great experience!

Date: June 17-19, 2010
Where: Minneapolis, Minnessota
Website: AHAconference.org and HomebrewersAssociation.org competition section

Great American Beer Festival (GABF)
The Brewer's Association could run a contest to name this event and no entry would be more succinct and perfect than the combination of the words "Great", "American", "Beer", and "Festival". I've been to GABF a few times, but would go every year if I didn't think that I would be risking developing a police record, having any more children, or jeopardizing future liver function. If this festival can be done "small", then I haven't figured it out yet.

From the Brewers Association:
Three days, over 450 breweries and more than 2,000 beers to enjoy. 2010 will be the 29th year of the festival with nearly 50,000 people expected to attend. Purchase your tickets early, as the festival has sold out the past three years!

Ticket Information
Tickets go on sale to Brewers Association and American Homebrewers Association members on Tuesday, June 22 at 12pm MDT.

Tickets go on sale to the general public on Monday, June 28 at 12pm MDT.

Date: September 16-18, 2010
Where: Colorado Convention Center, Denver, CO
Website: www.GreatAmericanBeerFestival.com

In my mind, American Craft Beer Week may be one of the best of these celebrations. The emphasis of the celebration is craft brewers and craft beer culture. In contrast to each of the events above, we can all celebrate this event locally. Breweries, brewpubs, homebrew clubs, and bars around the country join together to participate. I imagine as this event matures, it will truly turn into something that is fitting of the title "The Mother of all Beer Weeks".

Day 7
May 23, 2010
Grand Teton XX Bitch Creek (Victor, Idaho)
20^th Anniversary Cellar Reserve
Vintage 2008

Website/Bottle Information:
"To commemorate that twenty-year history, Grand Tetons brewers have chosen four of their year-round beers, three current, one historical, to strengthen and enhance. XX Bitch Creek Double ESB is the final release in their 2008 XX series.

Bitch Creek ESB was first brewed in 2003, and perfectly balances big malt sweetness and robust hop flavor for a full-bodied mahogany ale. It has quickly become our best-selling beer, as well as our most-critically acclaimed, having won medals-including two golds— at four out of the past five Great American Beer Festivals.

XX Bitch Creek Double ESB is all that and more. We took the Bitch Creek recipe and doubled everything: double the malt, double the hops, twice the flavor. This is a huge beer at 7.5% alcohol by volume, which should be paired with only the most flavorful of foods. Try it with the best steaks, game meats and hearty stews, or with a nice cave-aged Gouda."

Serving: 1 Pint, 9.4 fl.oz. (750 mL) Bottle
Style: Double Extra Special Bitter (ESB)
ABV: 7.5%

He Said:
During the intense research phase preceding my writing of this post, I tried to learn as much as I could about Bitch Creek. It turns out, there is no Wikipedia page for Bitch Creek. I think we can all agree, if something doesn't have a Wikipedia page, it ain't all that. Riverfacts.com provided some pretty sound information though. Apparently Bitch Creek is a good place to hike. The summer high temperatures reach about 80˚F, however the winter highs are typically in the 20s. Whitewater rafting and kayaking is known to be more difficult than other areas. Some might say the water can be kind of a b!*#%. I don't know this stuff first hand, it was just part of my research.

One thing I do know is Grand Teton XX Bitch Creek is a very enjoyable beer. Juxtaposing the enjoyment was the effort to get this beer open. In the time it took me to get the wax dipped flip top free, I could have solved a Rubik's cube or a NYT crossword puzzle. Once open, the beer poured opaque and black. I got nervous that "She Said" would give me a hard time about picking this dark of a beer for Day 7 of ACBW. The beer has a small and light head and left some nice light brown lacing on the glass. On the nose of this beer are hoppy notes and dark, rich, toasted malts. The taste is wonderful. It goes from hops to chocolate to hops at the finish. It is nice that my palette isn't left with the stickiness of burnt malts or ruined from hop astringency every sip.

This beer is a lady. A bold lady. A bold lady... creek.

She Said:
Smell: Dark and devious. Yummy! The nose is sweet and malty as a matter of fact. I love that it is roasty without smelling burnt.

Appearance: Did I say dark and devious yet? The appearance matches the nose. Let's see if this beer can go for the trifecta.

Taste: Oh yeah, we have a winner. The dark and devious trifecta, the hat trick, the triple crown, a grand slam… I'm just saying. Bitch Creek is really freaking good. It promises dark and devious and it delivers. The beer has a very nice, rich, chocolaty flavor. This is a great after dinner drink, even though I had dinner four hours ago and it consisted of Chuck-E-Cheese pizza. What a great beer to end the 2010 American Craft Beer Week. I'm glad I saved my five hop rating.I love this double ESB. 5 hops out of 5.

Four years ago the U.S. Congress established American Craft Beer Week (ACBW) with the passage of House Resolution 753. "The Mother of All Beer Weeks" takes place this year from May 17-23 and is a celebration of all the 1400+ small and independent craft brewers in the nation.

Three years ago I visited one of my favorite craft breweries, Russian River Brewing Company during a family wine vacation. Having brewed clone versions of a few of their beers in the past, this was a bucket list type of visit. Owner and brewmaster Vinnie Cilurzo exemplifies craft brewing. Despite now brewing world class beers as a professional, Vinnie embraces the homebrewing community that he once was a part of and readily shares scaled down versions of his recipes. He also responded back to me personally by email before our visit and ensured my family and I received a private tour of their Santa Rosa facility.

Two years ago The Ferm only existed in the minds of our humble motley crew of beverage enthusiasts. Now we are like the greatest source for adult beverage talk on the entire Interwebs… in our minds.

One year ago Two Pints and I celebrated American Craft Beer Week on this blog by opening up a bottle of beer we had been saving for some undetermined occasion. We shared our thoughts in a celebratory rather than pedantic fashion with a little He said/She said.

Please join us in celebrating by supporting American Craft Beer Week by enjoying a craft beer or attending some of the special events being held in your city. You can also show your support by "liking" ACBW on Facebook and signing the Declaration of Beer Independence. Cheers!

Day 1
May 17, 2010
Russian River Blind Pig (Santa Rosa, CA)
Bottled 07/23/09

Website/Bottle Information:
Ask for a "blind pig" in a saloon during prohibition and you might just get a beer… During prohibition, using the term "blind pig" discretely meant many different things. Sometimes it was the secret code given to a bartender to receive a beer. In other places, it meant that you paid a small fee to see a "blind pig," and along with the viewing you'd get a beer, or something else... And what type of glassware would your "blind pig" be served in? An unmarked mason jar of course. In those days, a mason jar was known as a pig, and an unmarked mason jar was known as a Blind Pig.

Use the term discretely today and you'll get Russian River's Blind Pig IPA, a bold IPA packed full of hop aroma, flavor, and bitterness. Please keep Blind Pig IPA refrigerated and consume fresh to experience the immense hop character. Unlike many of our other beers, Blind Pig IPA is not meant to be aged.

Serving: 1 Pint, 0.9 fl.oz. (500 mL) Bottle
Style: American IPA
ABV: 6.10%
72 BUs

He Said:
Blind Pig is a perfect way to kick off ACBW '10. When we visited Russian River three years back, this beer was not available by bottle. Since, the brewery has acquired an additional brewing facility that they utilized to increase their production and to begin bottling Pliny the Elder and Blind Pig. We acquired this bottle as a gift from my parents during one of their California wine excursions last year. For those of you that haven't experienced Blind Pig IPA, the aroma and flavor is pure hop heaven. The nose almost exactly matches the taste, with citrus and pine flavors dominating, but not destroying your palate. Like any good story, this beer has a beginning, middle, and an end... but they are hops, hops, and hops. Not so surprisingly for those familiar with Vinnie's work, Blind Pig is incredibly drinkable and a beer even my wine drinking mother loves.

She Said:
Oh the aroma! It is like I've died and been buried in the freshest and most pleasant hop bed any craft beer drinker could imagine. The carbonation is light to medium. The taste is crisp, and not sweet. Blind Pig is down and dirty hoppy! Delicious – I give it a 4½ hops out of 5.

Making a mockery of mock since 2009.

5/10/10 12:10 PM - Round 1 is complete!
1st Round Pick Index:

1. Dr. Analytics (from Mr. Smokeypants through Leslie): The Kolache Factory
2. J.R. Ewing: Saint Arnold Brewing Company
3. Two Pints: Water
4. K Dub: SAVOR: An American Craft Beer & Food Experience
5. The Ferm of DosBeerigos.com: American Craft Beer Week
6. Mr. Smokeypants: Shenanigans
7. SirRon: Rob and Amy Cartwright

4/29/10 3:22 PM
Mock draft announcement. I really couldn't have said it better myself.

5/3/10 9:20 AM
The draft order (picked randomly) is set.

1. Mr. Smokeypants
2. J.R. Ewing (@longhorndave)
3. Two Pints (@pig1ett2000)
4. K Dub (@K_Dub_02)
5. The Ferm (@DosBeerigos)
6. Leslie (@LesNor11)
7. SirRon (@sirrong)
5/3/10 12:50 PMMr. Smokeypants is on the clock. Apparently he is considering moving back and is currently shopping the pick.

5/3/10 3:56 PM
There has been a trade! Kirby has traded his pick to Leslie for an "I'm With Coco" rubber bracelet.

5/3/10 3:57 PMLeslie is now on the clock.

5/3/10 4:17 PMDr. Analytics buys the #1 pick from Leslie for a house plant and an oven mitt. Dr. Analytics is now on the clock.

5/3/10 4:29 PM
With the 1st pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, Dr. Analytics selects... The Kolache Factory

For the unacquainted, a Kolache (pronounced ko-lah-chee) is a pastry of Czech origins with fruit or cheese fillings. A meat filled bread roll, think pigs in a blanket, is sometimes referred to as a klobasnek. At Kolache Factory, they only worry about stuffing bread with a spectacular variety of sweet and savory deliciousness, like BBQ Beef, Italian Chicken, Potato Egg and Cheese, Ranchero, Cherry, or this month’s special the Not-So-Sloppy-Joe. Whatever you are drinking, there is a kolache on the menu that will pair favorably. If you find yourself on the back end of a session, there are plenty of kolache options to get you back to 100%.

According to Analytics, many a Googler is curious to find more out about these delicious little buns. That is why I have bought my way into the top pick in the 2010 Anything Mock Draught to proudly select The Kolache Factory. My first order of business will be to get the Jalapeño Popper a permanent spot on the menu. Just sayin’.

5/3/10 4:35 PMJ.R. Ewing is now on the clock.

5/4/10 9:18 AMWelcome to Day 2 of the draught. After some unsuccessful (?) trade attempts yesterday, I'm assuming that J.R. is readying his pick.

5/4/10 2:47 PM
Since it has not been mentioned yet in this year's iteration of the Anything Mock Draught, I would like to take this opportunity credit this whole thing to Sean "The Cablinasian" Pendergast (of Jim Rome's Smack Off fame) and John "The Professor" Harris (of collegefootballnews.com fame and just general football brainiac). The two have a radio gig over at 1560AM The Game in Houston from 3-7 PM. One fateful day a little over two years ago, they started voicing their frustrations about NFL mock drafts. This discussion spurred an impromptu "draft" they dubbed the Seinfeldian Mock Draft -- a draft about nothing. The first pick was Cal pole vaulter Allison Stokke. The next... Chickipedia. By year two, the Seinfeldian Mock Draft was a full-fledged event. It was Sean and John's signature annual show.

Listen to the 2009 Seinfeldian Mock Draft Highlights - Powered by Podbean.com

While driving home from work and listening the 2nd annual draft, TwoPints turned to me and said (something like), "Why don't we do one of these on the website." The original idea for an anything draft is utterly genius, but it was the simple suggestion to copy the idea that is almost equally genius. It seems right to throw the cliché into this paragraph that imitation is the sincerest form of flattery. Bravo Sean and John! Cheers TwoPints!

If you find our adaptation even mildly entertaining, check out Travis Rodger’s (longtime producer of the Jim Rome show and currently of the great sports blog Travis Rodgers Now) pick in the 2010 Seinfeldian Mock Draft. Out-freaking-standing. Rack him!

Listen to the Travis Rodger's pick in the 2010 Seinfeldian Mock Draft - Powered by Podbean.com





5/4/10 10:07 PM

First of all, coincidence or "fix" that I've received the second pick two years in a row? The bribes have worked! Unable to move the second overall pick in what I consider a deep draft, I had to go with the obvious...interestingly passed over last year it was on my short list, but has really improved in the offseason. It went from an off the beaten path brewery to a downtown, custom built brewery that has ingrained itself in the fabric of Houston. Improved from 22.7K barrels to 25.7K barrels with new capacity up to 120K barrels per year.

With the 2nd pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, J.R. Ewing selects... the award winning, great tasting, Saint Arnold Brewery.

This pick rounds out my last years selections of an event to drink at, a place to drink, and hotties to do shots with. Now I have the production capacity to produce my own beverages!

5/5/10 8:30 AM
Two Pints is now on the clock.

5/5/10 1:49 PM

With the 3rd pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, Two Pints selects... Water

Water? Wait, what? This is the little pick I’ve been holding close to the vest since last year. I can’t believe my fellow Anything Mock Draughters didn’t snatch this one up. Big Mistake! Huge!

Here’s why water is the coolest and belongs in the first round of the draft:

1. It covers about 70% of the Earth’s surface, so there’s a lot of it.

2. The cool factor, which sounds better a.) I’ll have a scotch on the rocks or b.) I’ll have a scotch (no water, no rocks)

3. Water is 1 of 4 major ingredients for making beer. Homebrewers should have been all over this.

4. As any civilized drinker knows it’s best to drink water while partaking in a drinking session, at the very least (and this is more my way of doing things) drink it at the end of a drinking session so you don’t wake up with your lips stuck to your gums. (Who knows what I’m talking about?)

5. As a personal preference I’d prefer to take my vitamin B complex with a glass of water. If you have it with a bottle of beer, it just ends up burning your nose and making your eyes water. (Trust me on this one fellas, I’ve gone that route, think mouth full of wasabi…feel the burn)

6. A human’s body is made up of approximately 70 – 75% water, without it you’d be, like, Gollum or something.

7. Oh yeah and cool factor number 7… (Drum roll)… It’s totally necessary to sustain life… on any planet… at least life as we define it… so take that Universe! Water is mine now. Even our rocket scientist’s 1st round pick, St. Arnolds, needs water.

There it is. Now I know you guys are feeling about two feet tall right now, you know having passed up this kick-butt pick and all, but it is cool. That’s why ya’ll have me around. To keep you in check… and alive… Go WATER!

5/5/10 1:59 PM
K Dub is now on the clock.
5/6/10 8:49 AM
With the 4th pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, K Dub selects... SAVOR: An American Craft Beer & Food Experience

I've thought long and hard about my pick and I'm confident that this may cause a rift in the Two Pints' or SirRon's board, if not, then whatever. A must attend for any food and beer lover, this annual event is held in the highest of regards by the craft beer community. Combining a couple of K Dub's favorite things, SAVOR is surely an experience that will need to be experienced following next year's Anything Mock Draft, as the 2010 session is 100% sold out.

5/6/10 9:21 AM
Dos Beerigos is now on the clock.

5/6/10 10:14 AM
With the 5th pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, The Ferm from DosBeerigos.com selects... American Craft Beer Week.

Yes this week of Epic Proportions is a nation wide celebration of craft beer. Beer lovers, craft brewers, homebrewers, beer distributors, and retailers are all making special plans for the annual American Craft Beer Week taking place across the country May 17-23. The "Mother of All Beer Weeks" celebrates small and independent craft brewers and is a chance to highlight all that the U.S. loves about craft beer. In 2006, the week became the largest national effort focusing on American craft brewers and remains so today. Check out more information at http://www.americancraftbeerweek.org/.

5/6/10 4:01 PM
Mr. Smokeypants (via trade with Leslie) is now on the clock.

5/7/10 2:40 PM
With the 6th pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, Mr. Smokeypants selects... Shenanigans.

Hailing from origins unknown at 155 years-old, this sneaky selection shows us that tricks aren’t just for kids. While its birth may be uncertain and obscure, earliest reports are from San Francisco and Sacramento. Possibly introduced by the Germans as peddler’s slang for “work” or “craft,” other scholars maintain the translation is from the Irish for “fox.” (Thank you www.meriam-webster.com and www.dictionary.com)

All I know is that this choice hit me like a Mack Truck, while I was traveling from Houston to Austin...ON MY BIKE!

Regardless of the annals of its germination or fermentation, this IDEA follows up on my 2009 Inaugural “The Ferm” Anything Mock Draught selections of PEOPLE (The Norris Fam), PLACE (Mos Eisley Cantina), and TIME (Happy Hour).

My personal Shenanigans are almost always a collaboration with other TheFerm.org cohorts during a public session. Shenanigans can be any high-spirited, mischievous activity or prankishness. I lean towards saltiness. Sometimes I might backward dart or triple cancer-stick. J.R. is known to climb trees. K Dub may drop it like it’s hot (pint glasses that is). SirRon has danced with a bouncer. You just never know what Shenanigans we’ll get into. When you’ve known each other as long we have, it’s fun to keep it fresh and mix it up with a good batch of Shenanigans.

Surprising a good friend into laugh with a Shenanigan is one of the few priceless joys (excluding the price of your pride) we have left in life. And if you don’t believe me, take a look...IN MY PANTS!

5/6/10 2:47 PM
SirRon is now on the clock.

5/10/10 12:05 PM
With the 7th pick in the 2nd Annual 2010 "The Ferm" Anything Mock Draught, SirRon selects... Rob and Amy Cartwright.

Rob and Amy may not be household names (yet), but they are living a dream that has crossed nearly every beer drinker’s mind. In the fall of 2004, this husband/wife team made their dream reality by opening Independence Brewing Company. My wife and I were fortunate to meet the two in Austin at the now defunct Texas Craft Brewer’s festival in 2004. They were not serving their new beers at that time, but we did discuss investment opportunities. Being timid about investments (and possibly in somewhat of a buzzed state from the festival), we filed the offer away in the “cool but not realistic” cabinet of our brains. By the 2nd year of the festival in 2005, the idea of investing became something we were now positive we wanted to dive into.

And what a great decision it was. I can tell you with certainty that I am more proud of being around during Independence Brewing’s growth than I am of the fraction of a single percentage of the operation our stock certificate represents. Rob and Amy personify the hard work on both the business planning side and the production side that small business is all about. They operate with a very limited crew and self distribute their beers. Texas law restricts sales at the brewery, and the 3-tier system established for the “protection” of consumers is monopolized to benefit the big guys. But despite regulations that do not hinder most small businesses, Independence has recently expanded to add the Houston market to their distribution territory that also includes Austin, San Antonio, and San Marcos. As an investor, Houstonian, and genuine admirer of the brewery, I am full of pride at their accomplishments to date.

It is probably worth mentioning that their beer is great. Their offerings include the following beers:

- Austin Amber (A very good amber, although my favorite iteration is during football season when it is packaged as OU Sux… Hook ‘em!).
- Bootlegger Brown (Look out Saint Arnold and Real Ale; you now have serious company in this style. Bootlegger has great chocolate malty flavor but finishes clean, which is great for the hot Texas weather).
- Independence Pale (Nicely hopped to satisfy your hop tooth – if you have one – without being too heavy).
- Freestyle Wheat (Great for tailgating during football season. Also great to introduce people to craft beer who think they don’t like beer).
- Jasperilla Old Ale (Named after their dog Jasper, this annual release gets better with every iteration. It is 9% ABV, but surprisingly smooth. Also, the shelves of your favorite beer store probably aren’t littered with a bunch of old ales. Pick a few of these up, age one, and enjoy this great brew).
- Stash IPA – NEW! (Everyone has an IPA these days, right? While a lot of craft breweries are ruining your palate with hops to satisfy the endless search of hopheads, Rob and Amy remind us that an IPA can be balanced and still delicious).
- Convict Hill Imperial Oatmeal Stout – NEW! (Three words: Imperial. Oatmeal. Stout. Maybe one more too: YUM).
- Mandarin Saison – NEW! (Independence has added their first seasonal brew. This is there summer offering… a saison with a hint of mandarin. It is in kegs only, so make whoever has it on draft your new favorite watering hole!).

These are but a few reasons why I am proud to take Rob and Amy as my first pick of the 2010 Anything Mock Draught.

5/10/10 12:10 PM
Mr. Smokeypants is now on the clock.

Greg Koch described the origins of his love for food and beer pairings as gradual and hedonistic while introducing himself during the "Craft Beer and Cheese Taste Off!" educational salon. This approach represents both the incredible diversity in the American craft beers today and the impressive versatility of beer (and well, maybe Greg's laid back attitude about life). Time to take off those shackles wine drinkers, your local fine liquor store (or local craft brewery if you are lucky) offers a superior pair to your cheese first course, whatever you are having for dinner, and especially that chocolate dessert.

On Saturday May 30, 2009, around 1900 craft beer enthusiasts gathered to sample 136 beers from 68 American craft breweries paired with 32 food items during the 2^nd annual craft beer and food experience, SAVOR (but who was counting?). The event was held in Washington D. C. at the majestic National Building Museum. SAVOR, which sold out two months in advance, was a fancy affair with an impressively gender mixed crowd (possibly because the $95 ticket price and fine food and drink screamed "bring a date"). The museum's grand hall was very spacious and perfect for events of this type. Most guests were dressed to impress. I spotted everything from dresses and heels to many a collared shirt to some polyester suits and Chuck Taylors (ugh, what passes for "fashion" these days…).

In addition to the main event, SAVOR offered the opportunity to attend private tasting/educational salons. Three salon options were offered in three different time slots. The first, with a pre-event time slot, seemed like a no-brainer to get the festivities started and maximize the SAVOR experience. Two Pints and I attended Sam Calagione's "Ancient Ales in the Modern World," which consisted of Sam being Sam and free-styling (eloquently) about his efforts to appreciate the history of brewing and his general disapproval for the Reinheitsgebot (Sam's words were "screw the Reinheitsgebot"). The audience was served three cheeses and a chocolate paired with four beers while we enjoyed his ramblings. If the Chinese had Maytag Blue Cheese 9000 years ago, let me tell you, they would have enjoyed the pairing with their beer.

After the salon, we hit the main hall armed with our awesome commemorative glasses and my prepared Excel spreadsheet of must-have pairings. I had 49 targets, so the task at hand was arduous. An Allagash White with a passion fruit-mango mousse cup… check. An Anchor Steam Summer with a mini pulled pork BBQ sandwich… check. An Avery Brabant Barrel-Aged Wild Ale… ugh, 45 minutes had passed (where did the time go?) and it was time to get to our next salon: The Craft Beer and Cheese (and Chocolate) Pair Off.

The educational pair off salon challenged four panelists to each pick a beer that paired with both a piece of Maytag Blue Cheese AND a Chuao chocolate (with macadamia, praline, and chipotle). The selections by chance illustrated the diversity of the panel and the versatility of craft beer food pairings. Christian DeBenedetti, the soft spoken freelance food and beverage journalist from Oregon went with Allagash Black. It was a straightforward pairing that was an adequate match for both items, although I liked it better with the chocolate. Eric Wallace (President of Left Hand Brewing Company), the Air Force guy who came armed with plenty of notes and lists, stayed within the family and chose his Smokejumper Smoked Imperial Porter. Maybe it was my connection to his list making and preparation, but I voted for his selection. It brought out the best in both the items and joined the flavor party without overpowering the complexity of the chocolate or the blue in the cheese. Greg Koch (CEO and co-founder of Stone Brewing Company), armed with his sarcasm, chose his own Ruination IPA and lobbied the audience for his vote with live tweets and humor. But it was Lauren Buzzeo of Wine Enthusiast magazine who won over the crowd with the pairing of the blue cheese and chocolate with Deschutes The Dissident, a Flander's style sour brown ale aged in oak with wild cherries. While I don't totally disagree with the majority vote, I felt the beer overpowered both items just a little. On the positive side, each pairing took on a new flavor with the beer that was reminiscent of the Ratatouille fireworks sequence.

We exited the salon several minutes after the scheduled ending of 9:15PM. With last call at 10:50PM, it was time to refocus if we were to conquer my list. The Bruery Trade Winds Tripel and a scallop burger with cilantro lime mayo... check. Magic Hat Lucky Kat with a piece of Gruyere cheese... check. Russian River Pliny the Elder with… wait, what time is it? Seriously? And the Moroccan spiced lamb burgers are cold now!?

My list was a bit of a flop (we hit 26 of my 49 targets… that is a failing grade of 53%) but the event was far from a failure. We were impressed from the moment we walked in. As an entrance gift, we received a super cool commemorative tasting glass. At each of the tables, two ounce pours were usually generous. If I could add a little criticism, it would be that the brewery reps generally did not do much to promote the food pairing. But why would they? The food was not something they provided. The catering company also struggled a little to keep up with demand. Often the food was a little cold or overcooked. I also spotted servers filling water pitchers in the bathroom sinks.

Overall, much more was right about this event than wrong. Having spent a portion of my life in New Orleans and the majority of it on the Gulf Coast, I can honestly say the raw oysters served by The Choptank Oyster Company were the best I have ever had (for the record, I choose to pair it with a Deschutes Black Butte Porter). Items which were also unanimous favorites of Two Pints and myself (in no particular order):

- Southampton Publick House Double White Ale paired with Hibachi Style Grilled Pacific Salmon Skewers
- Lost Abbey Cuvee de Tomme (blended Barrel aged Sour Ale) paired with Black Forest (tart Montmorency cherries & kirsch)
- Arcadia Brewing Cocoa-Loco Triple Chocolate Milk Stout paired Southwester Black Bean Soup

Judging by the extraordinary lines and confirmed by our personal sampling, the crowd favorites were the oyster bar, Russian River, and Lost Abbey.

Judging by the discarded items on every other table, the crowd's least favorite, also confirmed by our personal sampling, was the Espresso Sambuca Parfaits. My personal note next to this pairing was simply: "OMG, Yuck!" The catering company should have to apologize to Flying Dog, Hoppy Brewing, Odell Brewing, Saint Louis Brewery, Ska Brewing, and Upland Brewing. Surely they did not get to sample this item before they chose the pairing for their beers.

While exiting, we were handed a small tin containing a USB drive loaded with recipes and guides to craft beer and food pairings. I couldn't help but wish the event had been longer or potentially more than one session. One of our salons ate up an hour of our time, but I have no regrets about attending the pair off session. In fact, while I regret not getting into one of the intimate (~10 people) private tasting salons (which must have sold and within the first hour they were on sale), I don't know which salon I would want to swap out. Sam Calagione casually sharing his philosophy of beer making (including a story of an early comment card for Immort Ale: "it tastes like trees, but it got me f*#%ed up") or the cheese/chocolate pairing panel (which included beers as diverse as the panelists' personalities). In only it's 2^nd year of existence, the Brewers Association has added another great annual event to their calendar. As someone who has been twice to GABF, I believe the classy and more intimate setting of SAVOR may be my annual beer event of choice.