Brews Tribune News

 Sorghum is a member of the grass family and its vegetative growth appears very similar to the corn plant, a close cousin. However at maturity, instead of the familiar cob, its seed head is a panicle coming about from loosley branched flowers. A native of Africa from an area south of the Sahara desert, its cultivation dates back as far as 3000BC. Introduction into the United States came with the African slave trade with further development in the 1850’s giving impetus to its use.

Producing beer of character and as full of flavor as the traditional barley based beer it is often drank by those suffering from gluten intolerance as well as Celiac disease and dermatitis herpetiformis.

In a never-ending search for great beer, people often feel that they need to look to imports to please their palette, but this just is not true!

Though there are many fantastic imports, you really need to look no further than our neighbors to the east to find some great beers. A recent wave of Wisconsin beers entering the market has brought many fantastic beers to Minnesota and to the Cellars stores.

In Glendale Wisconsin, we find the Sprecher Brewing Company, which has a great line of beers highlighted by its Bavarian Black which is characterized by its extreme maltyness and bitter chocolate undertones.

Tyranena’s Bitter Woman IPA is very good, and their seasonal beers, dubbed The Brewers Gone Wild series: ‘Hop Whore’ stands out as a tremendous beer for the true hophead that enjoys something bitter and flavorful. The next seasonal to come along, aged in Rye Whiskey barrels is an Imperial Rye Porter called ‘Dirty Old Man.” We are looking forward to the NEXT seasonal release from these folks in Lake Mills, Wisconsin!

Rush River Brewing Company of River Falls, Wisconsin offers up their Unforgiven Amber and Bubblejack IPA.

These breweries are all producing some high quality beers, but the one Wisconsin brewery that really has me excited is Furthermore.

One of my top five current beers is from a brewery called Furthermore in Spring Green, Wisconsin. I happened upon this beer at the Acadia in Minneapolis and was so impressed I insisted that we carry it. The beer is called Knot Stock and is a traditional IPA with the added bonus of Crushed Black Pepper. The balance of this beer is incredible and it has a little something for everybody. For you hopheads, your hoppy bitterness is there, but it is more subtle than in most IPA’s. The hint of cracked pepper and the Plato malt work to soften the bitterness but also to add intricate yet important flavors to this wonderful brew. This is a must try for anyone who is a hop’s fan or really anyone else for that matter.

Stop into your local Cellars Wines and Spirits store and try one of these great selections!

Jeremy Harder

Cellars Woodbury

by Rod “Roasted Malt” Olson
Recently a couple friends and I went out for some beers after catching a particularly hot set by local boys “Golden Smog” at The Fine Line. Once we settled in at our nearby pub, the following conversation took place that was so cool I had to relay it to our Brews Trib readers:

Me: I think we need to cap the night off with some Belgian beer. That work for you guys?

Shawn: Brilliant idea. I get to pick first. Let’s get some Corsendonk pale ale.

John: I’ll go for that, but tell me why you chose that one.

Shawn: First and foremost, the price is great because we can all split a 750ml bottle for 10 bucks. Secondly the taste is excellent. It’s a light and easy drinking tripel with a little citrus/pear. The golden, straw-like color just screams “Drink me!” It even has a little spice and bready malt overtone to it.

John: I’ll agree, it’s a winner. I’ve enjoyed it whenever I’ve had it. I’m going to stick with the Corsendonk, but instead I’ll order the Abbey Brown Ale when my turn to buy comes.

Shawn: Hmm, I don’t know that I’ve had it before.

John: You’ll like it. It’s maltier and has just a touch of chocolate in the background. It still has the nice yeastiness and hops. Really very tasty.

Shawn: Rod, you’ve been a little quiet. What are you going with? I’m sure you’ve tried both of them, right?

Me: Yeah, I’ve had them numerous times and they are very solid. I’m going seasonal and picking the Corsendonk Christmas Ale which stays in the theme you two picked out AND gets us something that we can’t get all year long.

John: Sounds like fun. Spices in that one?

Me: Yeah, but not overpowering. It has that rich caramel malt and is smooth & dark. It’s got some smoky and citrus notes and the best part is the long, lingering finish. Why don’t we wrap up the evening on that one?

Shawn: A perfect plan. Let’s get a waitress and get the plan in motion. All this talk is making me thirsty!

By Jason “Sweetwater” Swanson

Four words are emblazoned on every case of six-packs from the Avery Brewing Company: “Small Brewery, Big Beer.”

With all the accolades for this once small brewery (800 barrels were brewed in 1994 and 10,000 barrels produced in 2006) Avery can add four more words to their motto: “Increasing Sales, Increasing Appreciation.”

Since Avery’s introduction to the Minnesota marketplace in 2006, The Cellars Wines & Spirits’ Plymouth location alone has sold nearly 90 cases between 19 Avery varieties. Quite a respectable volume considering there is virtually no marketing support for the brand in the state.

Avery’s word-of-mouth advertising success reinforces critic’s plaudits. The mainstream print media, as well as online beer-enthusiast sites often laud the Boulder brewery’s efforts.

Both ratebeer.com and beeradvocate.com have rated Avery among the top 50 best breweries in the USA. Avery IPA (the most popular Avery brand) is often listed on “Must Taste” lists, such as one found at allaboutbeer.com.

And in 2004, Men’s Health magazine named Avery “The Reverend,” a 10% alcohol Belgian-style quadruple ale, their No. 8 beer in the nation.

Why the praise? Why the popularity? Avery brewers believe the popularity has driven the praise, because they have seized upon a niche.

In an interview with Boulder-based newspaper The Daily Camera, Head Brewer Steve Breezley explained the strategy to Avery’s success, “We try to differentiate ourselves by making styles that other breweries won’t make. We use a more aggressive brewing style that really makes our beers stand out.”

Avery beers are unique due to their hoppy, full-bodied, high-alcohol Belgian- and English-style brews. Employees at Avery are proud of the fact that little expense is spared in crafting their beers. It’s always the best specialty malts, imported hops and Belgian candy sugars used in their brewing process.

“We’re brewing more specialized styles that may not be as marketable to the masses, but more to the beer connoisseur,” said Breezley.

Current Avery releases now on sale at most Cellars Wines & Spirits locations include New World IPA, Ellie’s Brown Ale, 14er ESB, Out of Bounds Stout, White Rascal White Ale, the Reverend (Quadruple), Salvation (Triple), and Hog Heaven Barleywine.

Spring 2008 will see the release of The Maharajah, an Imperial India Pale Ale, rounding out the Dictator Series with The Czar (Russian Imperial Stout) and The Kaiser (Imperial Oktoberfest Lager).

by Rod “Roasted Malt” Olson

It gives me great pleasure to announce that The Cellars now have a great selection of Scandinavian beers. Minnesota has had very poor representation of beers from this part of the world. Brands such as Ringness, Nordic Wolf, Aass, Hansa and the like have come and gone over the years leaving us with almost nothing to put into the hands of our customers. It has seemed like a crime that in an area that has such high numbers of Scandahoovians (myself included) that we have next to nothing available. Local beer guru Brad “The Beerguy” has come charging to the rescue bringing some excellent suds to us. The timing couldn’t be better as this is traditionally the time of year we are most often asked about them with holiday family reunions and parties.

Nogne-Ø (Noegne-Oe) is a little brewery that was started in 2002 in southern Norway by two home brewers that wanted to make high quality craft beers. They call themselves the “No Compromise” brewery as they steadfastly stick to their vision of making the best in their country and this is evident from the first sip. We have their Pale Ale (a refreshing light ale with generous hops and malty caramel taste), Brown Ale (made with 5 roasted malts in an English Ale style), Porter (dark heavy ale with very roasted malt that imparts flavors of coffee and dry fruits), Imperial Stout (velvety smooth chocolate/coffee creamy dark brew—99 percentile on Rate Beer!!) and Winter Ale (malty and rounded with complex mouthfeel). They are all unfiltered and unpasteurized. The guys even hand cap every bottle!

Another fantastic Norwegian addition is Haand Brewery. It’s operated by 4 guys that know how to make killer beer. Check out the Norwegian Wood smoked ale with juniper berries that displays a smoky taste because it was kilned by fire and then spiced. Perfect for the holidays! After that, pour a bottle of Dark Force double extreme imperial wheat stout. The sweet malted wheat gives way to the chocolate roastedness of the stout for a dazzling brew.

Our offering from Sweden is the Pripps Carnegie Porter. It has a dark color and nice tan head when poured and will take the chill off on a cool night. Delicious!

Ølfabrikken Brewery of Denmark comes to the table with an incredible Porter that is hearty, rich, robust and is also bottle conditioned. This beer is a blockbuster. Now we just need to get these guys to give us more of their great line!

All of the aforementioned beers come in single bottles (not six packs) so you can try a wide variety without breaking the bank. These brews definitely show us what a great area of the world this is for uncompromising quality and excellence. Skål!

September 21, 2007

• Heineken 5 liter cans are back!!

• Beamish and Tetley’s are now available in a 4 pack can.

• Sam Adams Utopias is in production. Look for bottles to arrive at your local Cellars sometime in November.

• Just a reminder that in September we at the Cellars celebrate “Half Way to St. Patrick’s Day” with a pint of Guinness.

• If you have not already heard, New Belgium Brewing is back in town after an absence of about 10 years. They currently have three offerings available in 22oz. bottles: Fat Tire, 1554, and Mothership Wit.

By Thadkaster

My first memories of Michael Jackson are from the late eighties. I was developing my palate and interest in well made beers while building a great beer selection. For those of you who remember this period, it was the era of $ 9 cases of Miller beer, and the introduction of Light beer. There was, however, a small, fiercely independent group of beer lovers who would spend this much and more on a six pack of their favorite beer. Wanting to share in their passion, I delved even further into beer and picked up some magazines and books. One writer always seemed to show up. A scraggly looking Englishman who loved to write about all things malt. Since I had greatly enjoyed the passion and character he devoted to the subject, I jumped at the opportunity to meet Mr. Jackson in July of 1992. I spent some time talking to him about beer and scotch. His interest in beer exploded my own passion even further.

Now I own several of his beer books, including The New World Guide to Beer, The Great Beers of Belgium, and several others. I look fondly upon those times of learning and feel saddened to report the passing of Michael Jackson on August 30th, 2007.

The following is excerpted from “Time Magazine” Online:

Michael Jackson, a leading world beer critic who praised the brews of Belgium and acknowledged he would never be as famous as “that Michael Jackson,” has died. He was 65.

Jackson, known as “the beer hunter,” died Thursday of a heart attack at his home in west London. “He was simply the best beer writer we’ve ever known,” said Tim Hampson, chairman of the British Guild of Beer Writers. “He told wonderful stories about beer, breweries and far away places. He told the story of beer through people, and he was humorous and erudite at the same time,” Hampson told The Associated Press.

Jackson especially loved Belgian brews. His books “The Great Beers of Belgium” and “World Guide to Beer” introduced them to many export markets, including the United States.

By identifying beers by their flavors and styles, and by pairing them with particular foods and dishes, Jackson helped give birth to a renaissance of interest in beer and breweries worldwide that began in the 1970s, including the North American microbrewery movement.

His TV documentary series, “The Beer Hunter” — which popularized his nickname — was filmed around the world and shown in 15 countries.He worked as a beer critic for more than 30 years, writing in newspapers and gastronomic magazines, holding seminars and giving speeches, appearing on U.S. talk shows and writing books about beer and whiskeys published in 18 languages.

Jackson knew he would never be as famous as Michael Jackson the rock star, and that was reflected on the beer critic’s Web site. “Hello, my name is Michael Jackson. No, not that Michael Jackson, but I am on a world tour. My tour is in pursuit of exceptional beer. That’s why they call me the Beer Hunter,” it says.

Please join us in raising a pint of your favorite beer to a legend among men who helped to bring the world of beer, even here in Minnesota, to new heights.

by Jason “Crazy Gut” Fannin

Healthy beer? Do you think this is crazy?! Not if you are one in 133 Americans that suffer from Celiac Disease. Most of this disregarded population has not enjoyed a beer in many years. This is a crime against beer and beer lovers worldwide. Finally some companies are realizing this undiscovered market and are brewing beers just for them.

First we need to address what is Celiac Disease? This disorder makes gluten proteins found in wheat, barley, rye and malt toxic to the small intestine. With out getting into the gory details, symptoms of Celiac have to deal with what gets expelled by your body and even has links to diabetes, weight problems and depression. Many people that suffer from this disease have not even been diagnosed with it yet. A gluten-free diet is the only treatment for this disorder.

This means that brewers must find different products to make beer from. The alternatives are sorghum, rice, millet, honey, dark sugars and molasses.

• Red Bridge brewed by Anheuser-Busch and is made from sorghum. This is a fuller-bodied lager with a mild hop flavor.

• Bard’s Tale Beer is brewed by Bard’s Tale Beer Company in California and is made from whole grain sorghum. A light bodied American Lager, with mild hops and all products are natural.

• New Grist is brewed by Lakefront Brewery in Wisconsin and is made from sorghum and rice extract. Brewed in the “session” style ale, it has a light, crisp and refreshing taste.

• Shakparo is brewed by Sprecher Brewery in Wisconsin and is made from sorghum and millet. An unfiltered, light, crisp ale with a cider or fruit profile, it is an easy-drinking “session” ale.

• Toleration is brewed by Hambleton Ales in North Yorkshire, England and is made from non-malted dark sugars. Enjoy the pronounced fruity, citrus taste that combines with the sweetness of full bodied tawny ale.

• Passover Honey Beer brewed by Ramapo Valley Brewery in New York and made from molasses and honey. This is sweet ale that has a honeyed flavor and is good enough to be a kosher beer, so you can drink during Passover.

The once thought of “forbidden beer” is finally waiting to be enjoyed by all. For more information on Celiac Disease and other items that are available visit www.celiac.com or www.bittersweetgf.com.

By Rod “Ciderfest” Olson

For many people it’s hard to remember that we are in the peak of hard cider season because the shelves at your local Cellars stores are loaded with all of the Oktoberfest and pumpkin brews. As you’ll note in this edition, we are featuring the large array of Woodchuck ciders on a deep sale and you’ll always find Strongbow, K Cider, Blackthorn, Hardcore and Hornsby’s among others. Coming in the door in October will be the smash hit Leinenkugel’s Apple Spice. We had to purchase their cider by the pallet last year to fulfill demand and this year will continue that tradition.

Every year we hunt out the best in the cider world and we are pleased to offer you the Etienne DuPont Brut and Organic. Both are unfiltered and unpasteurized. Since 1837, this family owned company has kicked out some of the very best hard cider in the world. They source from over 6000 apple trees with the bulk of them being over 12 years of age. Older trees produce less fruit, but of much higher quality. The shelf life is a stunning 30 months after the April bottling so they are definitely well crafted. The Brut has a rather yellowish-orange cloudy hue with a somewhat woody/roasted cocoa note. When we poured it recently, folks commented that they noted scents of pine, lime, butter and leather which definitely speaks volumes of its complexity. The most important part is the taste which displays a hint of wood and is full bodied with a touch of sweetness in the balance. Simply put, it is delicious! The Organic is orange colored (and again cloudy due to being unfiltered) with a complex nose of cinnamon & fruity citrus. It has wonderfully refreshing flavors of apple and honey. In a word: Elegant! These and other hard ciders pair nicely with pancakes, crepes and desserts as well as fish/seafood and grilled chicken. Don’t forget to heat some cider up with cinnamon sticks for your Ciderfest celebrations this autumn. Although they are excellent any time of year, this is truly their moment to shine!

PHEASANT MARINATED IN HARD CIDER

Ingredients:
2 pheasant (or chicken) breasts
1 small leek, trimmed and chopped
2 cups onion, finely diced
1 carrot, finely diced
1 celery rib, finally diced
1 tsp green peppercorns
1/2 cup dry white wine
1 cup Premium Hard Cider
2 tbsp cider vinegar
salt and pepper to taste

Mix together all ingredients in a large dish and allow the pheasant breasts to marinate for two to four hours. Remove pheasant from marinade and set aside. Transfer marinade to a baking dish and place the pheasant on top. Bake uncovered for 15 to 20 minutes at 350˚F. To serve, set the pheasant on plates and top with marinade and citrus peel to garnish. Serves two.

by Joe “Hallertau” Haugen
Over the years we at The Cellar’s have exposed you to a variety of beers, that vary from bitter to smoky, chocolate and coffee to grapefruit and citrus, but there is one style we have yet to explore, and that is the truly unique, the truly Belgian style of Lambic. Lambic is a style that traces it roots back 400 plus years, although history shows a similar method of brewing back in the Mesopotamian days. Although not entirely accepted it is believed that the word Lambic originates from the small Belgian town named Lambeek, where Lambic is still produced today.

Although there are many different types and sub-varieties of Lambic we will only explore a few of the main ones today. To start it will help to understand that there are two main types of Lambic, they are candy lambics, that tend to be sweet, and there are traditional lambics that exhibit that tart bitter acidity of the original days.

Lambics begin with 30% unmalted wheat, which adds a very unique profile in its own, but then it is wild fermented, which gives Lambic all of its delicious character. Wild fermentation is a process of fermenting by using wild, undomesticated yeasts that actually sour the beer. This used to be achieved in Belgium by placing the beer into vats on the top floor of a barn and leaving them open to be wildly fermented by whatever yeasts and bacteria landed in them.

STRAIGHT LAMBICS
Straight Lambic could be more likened to a very acidic white wine or a very dry cider instead of a beer due to its very tart and highly acidic flavor profile. Straight Lambic is unblended, and unsweetened. Unblended lambics are quite rare to find, but we have seen a few including Cantillon 1900 Brouscella Grand Cru.

Faro
Another rare Lambic style, this Lambic is sweetened with a dark candy sugar that gives it an almost spiced rum sweetness to accompany a quite tart profile. Examples available locally from time to time would be Lindemans Faro and Boon (pronounced bone).

Gueze
This one is a little easier to find than the previous two. Gueze is achieved by blending young Lambic and old Lambic, and the residual sugar in the young Lambic creates a secondary fermentation. Geuze is usually aged a little while before releasing, and has an almost Champagne-like carbonation and flavor profile due to the secondary fermentation. Examples of this style are Lindemans Gueze and Cuvee Rene, Drei Fonteinen Oude Geuze, and

FRUIT LAMBICS
By far the most popular and accessible, these also exhibit the largest difference between candy Lambic and traditional, as the candy lambics tend to emphasize the sweet natural fruit flavor and the traditionals feature the tart. There are two main fruit lambics, and many other less common styles. The first fruit Lambic is Framboise or Frambozen, which is French and Flemish for raspberry respectively. The second is Kreik, which is Flemish for Cherry. These beers are not in any way similar to malt beverages, wine or anything else, as they are strictly straight Lambic with fruit added purely as a spice. Some more obscure examples are Cantillon St. Lamvinus, which uses Burgundy grapes, and then is aged in burgundy casks, as well as Lindemans Cassis, which uses black currants.

The differentiation between candy lambics and traditional can sometimes be hard, so here is a guide to help you out. Bear in mind that most Gueze will be sour so even the candy lambics will be tart, just not as much as the traditionals.

Candy (sweet)
Lindemans
Chapeau (De troch)
St. Louis
Florisgaarden

Traditional (tart)
Cantillon
Boon
Drei Fonteinen

Although sour beer is pretty unique, and slightly intimidating, it can be a very fun exploration into an old and truly Belgian beer style that can easily become an addiction for the sour side of life. Lambics like Lindeman’s fruit beers serve as a great venue to introduce beer to those who say the don’t like beer, as Lambic is 100% beer, it’s just a little different.