We have recently had three guests to our beer classes and we have covered some really key concepts about beer. I wanted to thank everyone for coming including our guest speakers John Sliter, Jessica Cann and Marc Bayes.
In review, I wanted to offer a could of really useful links that can help you tie up loose ends in knowledge in these specific aspects of beer.
Belgian Beers and more about Belgian Beer
Beer and Food Chart
Beer and Food Pairing article
American Barleywine
British Barleywine
By the way! If you have any days off this Jan. 5-7, there will be a great beer festival in Vail, CO called Big Beers, Belgians and Barleywines. Although this is no GABF, it is an incredible opportunity to enjoy and learn about beer in a beautiful setting and meet some really cool people. If you have questions, please don't hesitate to pose them in the comments.
BONUS: I will be planning a trip to a brewery and want to know what you think. I will post a survey on the side of the blog and that is how we will chose which brewery we will visit first.
Euclid Hall cleaning out the cellar in January
Euclid Hall declares January as Beer Month. We are going to reach into dark corners of our cellar and pull out all our best beers. Don't miss any of these amazing beers. Below is a schedule of tappings for the entire month. When the beers run out, they are gone and we will tap something else excellent. Let me know which days that you are most excited about.
Sorry this celebration won't start until the 2nd as we have some celebrating to do ourselves after an incredible year at Euclid.
- CLOSED.
- Dogfish Head Palo Santo Marron
- Maredsous Triple
- The Bruery 4 Calling Birds
- Crooked Stave Chardonnay Good Glory
- Lost Abbey Angel Share
- Great Divide Espresso Yeti
- Avery Beast Grand Cru
- Dogfish Head 120 Min
- Avery Lilikoi Mahu
- Jolly Pumpkin Luciernaga Fire Fly
- New Belgium Ooh La La!
- Lost Abbey 10 Commandments
- Great Divide Old Ruffian Barleywine
- Avery Lilikoi Mahu
- Dogfish Head Bitches Brew
- St. Feuillien Saison
- Jolly Pumpkin Oro de Calabaza
- New Belgium Dunkelweiss
- Lost Abbey Angel Share
- Great Divide Oak Aged Yeti
- Avery Sacrilicious
- Dogfish Head Punkin
- Avery Double Dry Hopped duganA
- Sierra Nevada Life and Limb
- Avery Samael’s Ale
- New Belgium Ooh La La
- Russian River Supplication
- Avery Lilikoi Mahu
- Dogfish Olde School Barleywine
- Odell Bourbon Barrel Stout
What is Umami
We know pretty well the four main flavors that we can detect; salty, sweet, bitter, and sour. There is one other flavor that food scientists say we can detect and that is umami. What is Umami? Checkout this article from CraftBeer.com written by Charlie Papazian (founder of the Great American Beer Festival).
Noble Hops v. American Hops revisited
This article is going to be rich in links, please click on the links throughout the article to clarify and enlighten.
- I heard hops are related to marijuana, so what are hops anyway?
- Hops as explained by the Brewers Association on CraftBeer.com
"Hops
- A perennial climbing vine, also known by the Latin botanical name Humulus lupulus. The female plant yields flowers of soft-leaved pine-like cones (strobile) measuring about an inch in length. Only the female ripened flower is used for flavoring beer. Because hops reproduce through cuttings, the male plants are not cultivated and are even rooted out to prevent them from fertilizing the female plants, as the cones would become weighed-down with seeds. Seedless hops have a much higher bittering power than seeded. There are presently over one hundred varieties of hops cultivated around the world. Some of the best known are Brewer's Gold, Bullion, Cascade, Centennial, Chinook, Cluster, Comet, Eroica, Fuggles, Galena, Goldings, Hallertau, Nugget, Northern Brewer, Perle, Saaz, Syrian Goldings, Tettnang, and Willamettes. Apart from contributing bitterness, hops impart aroma and flavor, and inhibit the growth of bacteria in wort and beer. Hops are added at the beginning (bittering hops), middle (flavoring hops), and end (aroma hops) of the boiling stage, or even later in the brewing process (dry hops). The addition of hops to beer dates from 7000-1000 BC; however hops were used to flavor beer in Pharaonic Egypt around 600 BC. They were cultivated in Germany as early as AD 300 and were used extensively in French and German monasteries in medieval times and gradually superseded other herbs and spices around the fourteenth and fifteenth centuries. Prior to the use of hops, beer was flavored with herbs and spices such as juniper, coriander, cumin, nutmeg, oak leaves, lime blossoms, cloves, rosemary, gentian, gaussia, chamomile, and other herbs or spices."
- Noble Hops (Saaz, Hallertau, Tettnang, Spalt) are usually described as spicy, fragrant, floral, herbal, and sometimes medicinal or perfumey.
- American Hops ( Cascade, Centennial, Chinook, Columbus, Amarillo, and Willamette) are commonly higher in alpha acids ( which offer more bittering characteristics) and are usually described as citrusy, piney, bitter, and resinous.
- Want to take a more in depth look at Hops? Here is a link that should offer almost all the hop info you could want.
- Here is a refresher on BEER INGREDIENTS
Stone Brewing Co. is proud to announce its fifth and final 2011 collaboration beer. TheAlchemist / Ninkasi / Stone More Brown Than Black IPA will begin appearing on shelves December 19th.
Vital Statistics:
- Abv: 7.4%
- IBU: 80
- Malts: Maris Otter Pale, Light Munich, Carafa III Special Dark, and Cara-helles
- Hops: Super Galena hop extract for bittering. Nelson Sauvin and Delta pellets for flavor, and dry-hop is a blend of Citra and Galaxy.
More INFO
Join Great Divide and The Chocolate Therapist at StarBar for a fantastic Chocolate and Beer pairing event Thursday Dec. 15, 2011 at 6 pm.
$20 will get you the 6 pairings listed below. Come out tonight and to experience some of Great Divides best beers paired with some incredible artisan chocolates. Not only will you get to taste some pairings that you may never have considered, you are going to learn a bit about why these pairings work and meet some great people in the food and beverage industry.
- Oak Aged Yeti with Dark Chocolate, Peanut Butter and Sea Salt bars
- Hoss Rye Lager with Dark Chocolate Ginger nibs
- Hibernation with Milk Chocolate Maple squares
- Hercules Imperial IPA with Orange Chocolate bars
- Grand Cru with Milk Chocolate Amaretto Cappuccino nibs
- Chocolate Oak Aged Yeti with Dark Chocolate Cayenne Pepper savories
Bull and Bush Christmas Beer Tasting
This beer tasting is one that is not to be missed. Eric will be pulling tons of bottles out of his cellar for this epic beer spread. The event will kick off at 1 pm on Saturday Dec. 10th. DO NOT miss your opportunity to taste up to 171 different speciality holiday ales.
Here is a list of what he will be offering tastes of, some of this is over 10 years old. This is probably the only place that you will see this much vintage beer being served in one place at one time.
Happy Holidays
Congratulations!
Congratulations to everyone that makes this possible!
Here is the article. Euclid Hall shows up on slide #4.
Cheers!
Lots of new beers at Euclid Hall for the Fall and Winter.
Checkout our latest beers and their descriptions. If you have any questions, please don't hesitate to ask.
- Avec Les Bons Voeux
- Faster Bigger Better Bolder Dogfish Head/ The Bruery Collaboration
- Bligh's Barleywine Dry Dock Brewing Co.
- Czar Avery Brewing Co.
- Surrette Crooked Stave Brewing Co.
- Rumpkin Avery Brewing Co
- Kaiser Imperial Oktoberfest Avery Brewing Co.
- Barrel Aged Yeti Great Divide Brewing Co.
- The Abyss Deschutes Brewery
- 4 Calling Birds
NOT YOUR DAD'S
This is not your dad's beer anymore and it is not his industry either. Here are a few great websites that will keep you up on what is happening in today's beer industry not only in Denver and at Euclid Hall, but also around the country and across the globe.
Where else are you drinking your beer in Denver? To encounter unique beers and great people you should also be visiting
- Colt and Gray
- Falling Rock Taphouse ( a little surely and slow to warm up, but great people when they get to know you.)
- StarBar
- My Brother's Bar (15th and Platte)
- Great Divide Brewery
- Ale House at Amato's
- Old Chicago on Colorado Boulevard or Market Street
- Yardhouse
- Le Grand Bistro
- Wazee Supper Club
- Fresh Craft (test yourself on the brown bags or hit up the reserves)
- Thin Man Tavern
- Vine Street Pub and Brewery map/directions
Firestone Walker Visit and Beer Tapping
Revisiting Beer 101
Beer is always a major topic of discussion at Euclid Hall but if you are new to beer or if our discussions have been a little too advanced, let this be a solid 101 for you with lots of links for you to explore.
Beer at the most simple level is made of 4 ingredients; water, malt, hops and yeast. Here is a closer look at the basics of beer and brewing.
- Beer 101 (video)
- Beer 101 (article)
- Take a look at the brewing process. (video 6 min.)
- What is the difference between ales and lagers?
- Beer Advocate Beer 101 This is not a basic 101, but rather a group of incredible links that talk about many aspects of beer.
Avery Releases New Tap Room Sour
Avery Brewing Co. releases a new tap room only sour beer produced by blending multiple souring bacteria and yeast to produce a strong, sour blonde aged in French oak barrels for two years. For all the details, check out the info on their Facebook post. If you get to the brewery and taste it, please share your thoughts in the comments.
More details on:
Sour Beer
Brettanomyces
Pediococcus
Lactobacillus
City o City taps Crabtree Cezanne Saison
What is a firkin?
The right way to tap a firkin
The wrong way to tap a firkin
Dogfish Head and Google Collaborate?
The CraftBeer.com website is always a great source for beer information about what is going on in the industry, check it out when you are feeling curious about beer.
Start with this cool article and video about Urkontinent Double, it is a real cool look at a collaboration between Dogfish Head and Google.
Start with this cool article and video about Urkontinent Double, it is a real cool look at a collaboration between Dogfish Head and Google.
Amazing GABF!
I just wanted to thank all the staff at Euclid Hall Bar and Kitchen for an amazing GABF. I am not sure how we will top it next year, but trust, WE WILL.
Here are just a few images that I found on my camera after it was all over.
Here are just a few images that I found on my camera after it was all over.
 |
| Dogfish Head at Euclid Hall celebrating another great year in beer, a couple of medals and new friends. Thanks to all the people at DFH for their passion for beer and continued support for Denver beer scene. What's in the glasses?, Why it is Denver Beer Co. 5th Horseman Collaboration Fresh Hopped Peach Saison and Dogfish Head/Boston Beer Co collaboration, Savor Flowers. Cheers! |
 |
| Saturday GABF 2011 was an incredible way to finish the festival. Mid day Saturday there was a line out the door and my phone was blowing up with brewers letting me know how their beers were fairing in the medal rounds. I received notice from Dry Dock that the Hefeweisse that we are serving is a Gold Medal winning Hefe. We were also notified that Odell Brewing Co. received a Gold Medal for Friek. Finally, the Euclidimus Berliner Weiss from Crabtree Brewing Co was alas awarded a Gold Medal for our proprietary German Sour Wheat. |
 |
| Cheers to the great people at Crabtree! Thanks for working with us on this Berliner Weiss project, and thank you for your continued support. |
Euclid Hall GABF Events & Tappings
With GABF just 11 days away, here is the schedule of events and tappings. Please let your tables know about the cool stuff that we have going on all week. Also, please also share with me what beers your guests are looking for as the week goes on. We will see some real fun beers this week, please take the opportunity to taste and learn as you go. As much as this week is about serving great beer, this is also a great opportunity to learn lots about beer, meet some incredible beer people and enjoy an annual celebration of beer. I will gladly answer any questions for you and/or your tables and please taste the beers that you are serving. PROST!
GABF Schedule of Events
GABF Schedule of Events
Wednesday
12:00 pm Surprise Tapping
6:00 pm Great Divide Yeti Horizontal Tapping
[Espresso Yeti, Chocolate Yeti, Oak Aged Yeti, & Belgian Yeti]
Thursday
12:30 pm Dogfish Head Wood Aged Beer Discussion
[Red & White and Burton Baton Bottles avail.]
5:00 pm Surprise Tapping
11:00 pm Avery Brewing Co Tapping
[Avery/C&G Collaboration, Lilokua Mahu, & Surprise Keg]
11:30 Pm Avery Midnight Breakfast
Friday
12:00 pm Boulevard Brewing Co Tapping
[Namo Belgian Dubbel, Tank 7, & Saison Brett]
4:30 pm New Belgium Lips of Faith Tapping
[(Sours) TransAtlantic Kreik, Eric’s Ale, Imp. Berlinerweisse, Vrienden]
[Ohh La La, Dunkelweisse]
Saturday
12:00 Surprise Tapping
10:00 pm Odell Brewing Co. Barrel Aged Tapping
[Hiverano, Bourbon Barrel Aged Stout, Surprise keg]
Beer Class 9.12.11
Beer class was simple and very informal.
There are only two beer classes before GABF. If you have any questions, bring them to class. I will address them and do a blogpost that will revisit the question and expand on the answer with links to yet more information.
In the coming classes we will look closely at sour beers and taste some incredible examples of well made sours. We will also be dealing with examples of different styles that we carry and specific food and beer pairings. If you can't go through the entire food menu and offer an adequate food and beer pairing, please talk to me about the items that you are having a hard time pairing.
Beer Test #5 9.12.2011
- We started with the test below and then discussed the answers and concepts surrounding the answers.
- We tasted a gueuze and discussed the style.
- We talked about what was going to happen to the taps during GABF. Details will be released on Saturday at the pre GABF FOH meeting.
- We looked closely at a keg coupler and finished with a tour of the beer facilities. We discussed the parts of the draft system and how each part plays a role in delivering the beer to the glass the way the brewer intended.
There are only two beer classes before GABF. If you have any questions, bring them to class. I will address them and do a blogpost that will revisit the question and expand on the answer with links to yet more information.
In the coming classes we will look closely at sour beers and taste some incredible examples of well made sours. We will also be dealing with examples of different styles that we carry and specific food and beer pairings. If you can't go through the entire food menu and offer an adequate food and beer pairing, please talk to me about the items that you are having a hard time pairing.
Beer Test #5 9.12.2011
Parts of the draft system
- Name the device that attaches to the keg to allow input of gas and output of beer.
- Name the device that attaches to the beer servers side of the draft tower for pouring draft beer.
- Name the device used in some draft systems designed to halt the flow of beer when the keg becomes empty.
Beer Styles- Name the beer style for each description. We carry each of these styles of beer. Name an example of each style that we carry.
- A German style known for its distinct tartness produced by lactobacillus.
- A brown trappist or abbey style around 6-7% ABV
- A Straight unblended spontaneously fermented wheat containing ale from Brussels region.
- A sub style of stout made in England using lactose.
- Style name for the strongest stouts.
Other
- Name the five basic tastes detected by the tongue.
- Other than taste, what other senses contribute to beer evaluation.
- What words describe the flavors and aromas imparted by American hops like Simcoe and Cascade.
I will post answers to the question in a few days.
What goes on draft next?
Thanks to everyone who voted on what beer we should tap next at Euclid Hall. Rogue Dead Guy won by a narrow margin of one vote. When the current keg of Odell Levity Amber runs out, we will tap Rogue Dead Guy Ale.
Here is what Rogue's Website says.
Here is what Rogue's Website says.
Surprise!
Avery Brewing Co. has decided to bottle their Rumpkin. What is Rumpkin? Rumpkin is a pumpkin beer aged in Gosling's Rum barrels. It weighs in at just over 13% ABV and is an incredible example of a specialty beer. If you are interested, here are RateBeer and BeerAdvocate reviews.
Seriously. This name may draw questions, please use the Avery story to explain the name.
Seriously. This name may draw questions, please use the Avery story to explain the name.
New Rotating Tap
Our new rotating tap on the back wall is now:
2010 Ayinger Celebrator Dopple Bock
A: Pours a dark mahogany brown with a rich, lofty tan head of tiny bubbles.
S: This beer smells of rich dark malts, concentrated dried fruits with a light spice undertone.
T: Rich malts and concentrated dark dried fruits dominate an all but faded bitter character that
is finishes with a light cocoa flavor.
M: Med-full bodied with rich flavors and mild carbonation. The age only adds to the fullness of the flavors and mouthfeel.
D: This is a fantastic beer both alone and with food.
Food Pairing: The richness pairs really well with the Chicken and Waffles, mushroom or duck poutine, and would also go quite nicely with dessert like the Funnel Cake fried bananas, red velvet cupcake and waffle ice cream sandwich.
Beer Test 4 review and answers
Thanks for the great attendance at the last beer class. Click on READ MORE for the answers to BeerTest 4. The next class is Wed. Sept 7 at 3:30 pm. and there are still a few spots open for the Great Divide Brewery Tour.
Beer Class Rescheduled
Euclid Hall will be closed Monday Sept. 5th for Labor Day. The class will be rescheduled for Wednesday Sept. 7 at 3:30pm. If you can make it, please join us for a look at tasting basics and revisiting some beer and food pairings.
American Hops vs. Noble Hops
- I heard hops are related to marijuana, so what are hops anyway?
- Hops as explained by the Brewers Association on CraftBeer.com
- A perennial climbing vine, also known by the Latin botanical name Humulus lupulus. The female plant yields flowers of soft-leaved pine-like cones (strobile) measuring about an inch in length. Only the female ripened flower is used for flavoring beer. Because hops reproduce through cuttings, the male plants are not cultivated and are even rooted out to prevent them from fertilizing the female plants, as the cones would become weighed-down with seeds. Seedless hops have a much higher bittering power than seeded. There are presently over one hundred varieties of hops cultivated around the world. Some of the best known are Brewer's Gold, Bullion, Cascade, Centennial, Chinook, Cluster, Comet, Eroica, Fuggles, Galena, Goldings, Hallertau, Nugget, Northern Brewer, Perle, Saaz, Syrian Goldings, Tettnang, and Willamettes. Apart from contributing bitterness, hops impart aroma and flavor, and inhibit the growth of bacteria in wort and beer. Hops are added at the beginning (bittering hops), middle (flavoring hops), and end (aroma hops) of the boiling stage, or even later in the brewing process (dry hops). The addition of hops to beer dates from 7000-1000 BC; however hops were used to flavor beer in Pharaonic Egypt around 600 BC. They were cultivated in Germany as early as AD 300 and were used extensively in French and German monasteries in medieval times and gradually superseded other herbs and spices around the fourteenth and fifteenth centuries. Prior to the use of hops, beer was flavored with herbs and spices such as juniper, coriander, cumin, nutmeg, oak leaves, lime blossoms, cloves, rosemary, gentian, gaussia, chamomile, and other herbs or spices."
- Noble Hops (Saaz, Hallertau, Tettnang, Spalt) are usually described as spicy, fragrant, floral, herbal, and sometimes medicinal or perfumey.
- American Hops ( Cascade, Centennial, Chinook, Columbus, Amarillo, and Willamette) are commonly higher in alpha acids ( which offer more bittering characteristics) and are usually described as citrusy, piney, bitter, and resinous.
- Want to take a more in depth look at Hops? Here is a link that should offer almost all the hop info you could want.
- Here is a refresher on BEER INGREDIENTS
Beer Class 8.31.11
Thank you to everyone who showed up today for Beer Class, what an incredible turnout. If you missed it, here is a quick summary.
- We started the beer class with the test below. Please take a good look at the questions and information that the test covers. I will provide answers to the test in the coming days, but these are the type of questions that you should expect on the beer test that the staff will take before GABF. Please talk to me if you would like me to clarify anything, be more specific or more simplified about anything we are covering on beer. We wrapped up the test by discussing the answers
- Next, we had a Rob O'Connor from Crabtree Brewing Co. visit with a sample of Syzygy ( Pronounced Sizzigee). Syzygy is a Cabernet barrel aged Belgian Black IPA. Rob discussed the base beer, the concept behind the barrel aged version and the meaning behind the name Syzygy. The way that it was explained as I heard was, the name was indicative of how the nuanced characteristics from each aspect of the beer came together in a cohesive final product.
- Finally we took a quick but in depth look at our food menu and how our beer menu plays with the food. We discussed beer pairings for everything on the food menu with focus on drafts, bottles and specialty bottles. Having an idea of what styles work with what food and why will help you to create your own pairings. Please talk to me anytime with questions of how and why to pair certain beers with certain dishes.
Beer Test #4
1.If you were going to drink the following four beers, in what order should/would you enjoy them?
Black Butte Porter, Avery IPA, Stone Russian Imperial Stout, Colorado Kolsch
2. Name 3 'Light' beers and food that would pair nicely with those styles of beer.
-
-
-
3. Someone asks for Chimay, we don't carry Chimay, so what is the first question you ask?
You ask..." Are you talking about Chimay Blue, Chimay Red, or Chimay White
Chimay White- blegian tripel
Chimay Red- is a Belgian Double
Chimay Blue- Belgian Strong Dark Ale
Give two alternatives for each of the Chimay beers from our bottle list.
White-
Red-
Blue-
4. Name 3 tripples and food that pairs well with that styles.
-
-
-
5. The guest asks for the beers. We don't carry any of these. What could you suggest as an adequate alternative.
- New Belgium Sunshine Wheat-
- Guinness-
- New Castle-
- Corona-
- New Belgium Fat Tire-
- Coors Light-
- Stone IPA-
6. What is your "go-to" food and beer pairing when you are trying to WOW a guest that is open to the entire beer menu and the entire food menu?
7. Where are the following breweries?
Left Hand Brewing Co
Great Divide Brewing Co.
Odell Brewing Co.
Crooked Stave
Stone Brewing Co
Lost Abbey Brewing Co
Boulevard Brewing Co
Russian River Brewing Co
Sam Smith Brewing Co
St. Martin Brouwerij
Port Brewing Co.
Avery Brewing Co
Breckenridge Brewing Co.
Great Divide Brewery Tour
If you have questions about brewing, please bring them. We will have access to the brewers and the facility so please take advantage of this opportunity.
Certified Beer Server
Jessica Cann joins the ranks of Certified Beer Servers at Euclid Hall.
She is the third on the staff to earn her Certified Beer Server certification along with Marc Bayes and Ryan Conklin Certified Cicerone®
We are looking forward to bring more staff up to the level of Certified Beer Server. Who is next?
Let me know if I can help you prepare for the test, we have all the resources at Euclid to be successful.
30 days till GABF!
She is the third on the staff to earn her Certified Beer Server certification along with Marc Bayes and Ryan Conklin Certified Cicerone®
We are looking forward to bring more staff up to the level of Certified Beer Server. Who is next?
Let me know if I can help you prepare for the test, we have all the resources at Euclid to be successful.
30 days till GABF!
Great Divide Hades Belgian Golden
Taps are changing a little now and will change a little more before GABF, continue to watch the blog for updates.
We are no longer carrying Boulevard Unfiltered Wheat. We will be serving Great Divide Hades Belgian Golden on our Belgian beer line. Here are the details.
Great Divide Hades Belgian Golden 7.8% ABV 12oz draft
A: Nearly clear honey golden yellow color with a moderate bright white head.
S: The beer offers aromas of belgian yeast and light spice and bready malts. There is the common belgian yeast characteristics of fruits (citrus) and spices (coriander, pepper) while not being pronounced.
T: Malty flavors followed by citrus and moderate hops to finish.
M: Light medium body with adequate carbonation and a smooth yet dry finish.
D: Very drinkable yet a little high in alcohol. This is also a great food beer as well.
Food Pairings: GD Hades will pair nicely with mussels, triple decker chicken schnitzel sandwich, veal schnitzel, camembert grilled cheese, weisswurst, hopwurst, and fishwich.
Beer Test #3 Answers
Beer Test 3 * (Aug 16, 2011) (answers are in blue)
1. Name 3 examples of the following beer styles on our beer list, and suggest 1 food/beer pairing for each style.
- IPA- (draft) Avery IPA; (Bottle) Odell IPA(12 oz) , Il Vicino Wet Mnt. IPA (12 oz), Great Divide Rumble Oaked IPA (12 oz); (DIPA) (draft) Great Divide Hercules (8 oz), (Bottle/can) Oskar Blues G'Knight Imperial Red (12 oz), Great Divide 17th Anniversary Oak Aged DIPA (22 oz), Dry Dock DIPA (22 oz)........Successful pairings would have been dishes such as sausages, brat burger, tomato salad, grilled cheese sandwich, Chicken Sandwich.
- Wheat- (draft) Dry Dock Hefeweizen (16 oz), Boulevard Zon Belgian Wit (16 oz); (bottle) Ayinger Brauweisse (12 oz), Schneider Aventinus Dopplebock Wheat (500 mL), The Bruery Orchard White Belgian Wit (750mL/25.4 oz) ....... Successful Pairings would have been dishes such as Cauliflower Salad, Itsy Bitsy Fishwich, Chicken Schnitzel Sandwich, Mussels, Camembert Grilled Cheese, Oysters and Gingered Vegis
- Belgian Tripels- (draft) Victory Golden Monkey Belgian Tripel (8 oz); (bottle) Unibroe La Fin du Monde(12 oz), St. Martin Triple (750 mL) Piraat Belgian Tripel (11.2 oz)........ Successful Pairings would be dishes like Mussels, Grilled Cheese, Triple Decker Chicken Sandwich, and Veal Schnitzel.
- Belgian Quads- (bottle) Gulden Draak Belgian Quad (11.2 oz and 750mL), Avery Reverend Belgian Quad (22 oz).....Great Food Pairings would be Oyster Po'Boy, Chicken and Waffles, Ice Cream Sandwich, Poutines
- ‘Light beers’- (draft) Steamworks Kolsch (16oz), Avery Joe's Pilsner (16 oz) (bottle) Miller Lite (12 oz) Miller High Life (24 oz tall boy can) Lagunitas Pilsner (12 oz) Sunner Kolsch (16.9 oz) ...... Successful Pairings would be items such as Chicken Sandwich, Gingered Vegis, Veal Schnitzel, Scallops, Sausages, Brat Burger.
- Sours- (bottle) Duchesse de Borgogne Flemish Sour (11.2 oz) Russian River Consecration (375mL), Russian River Supplication (375 mL), Petrus Aged Pale (11.2 oz) Apple and Faro Lambic (375 mL), Echt Kreikenbier (11.2 oz) and Drie Fonteinen Oude Gueuze (375 mL) .......... Successful Pairings would be dishes such as Foie Gras, Sausages, Oyster Po'Boy, Grilled Cheese Sandwich
2. Give an alternative for the following beers: draft and/or bottle/can.
- Guinness- Ohara's Dry Irish Stout if they want a Dry Irish Stout. Left Hand Milk Stout or Young's Double Chocolate Stout if they want a stout served on Nitro, or Lion Stout if they are looking to try a very well made stout that they have never tried before.
- New Belgium Fat Tire- Odell Levity on draft, Left Hand Sawtooth ESB and Del Norte Manana Mexican Amber in bottle. Sam Smith Old Style Pale in a bottle if they want the amber color but enjoy British Pale Ales. Old Speckled Hen is also an option but is served on Nitro out the can.
- Coors Light- We offer Steamworks Kolsch and Joe's Pilsner on draft and Lagunitas Pils and Sunner Kolsch in bottle for people that want something supremely refreshing. As a last resort, we also offer Miller Lite in bottle and Miller High Life tall boy cans (24 oz)
- Corona- We offer two mexican style lagers, one light like Corona ... Del Norte Orale, and one amber, Del Norte Manana.
- New Castle- Borgogne de Flanders Brown, Tilburg Dutch Brown in bottle, or possibly Deschutes Black Butte Porter on draft.
- New Belgium Sunshine Wheat- I would suggest Dry Dock Hefe, Boulevard Zon or Wheat, or possibly introduce them to our proprietary Berlinerweisse for drafts, or Ayinger Brauweisse or The Bruery Orchard White in bottle.
3. What are the main ingredients in beer? Malt, Hops, Water, and Yeast.
4. What are the flavor difference between a German Hefeweisse, a Belgian Witbier and an American Wheat?
German Hefeweizen tend to have a distinct banana and clove aroma and flavors while,
Belgian Wit beers tend to have more aromas and flavors of citrus and coriander and,
American Wheat beers have the overall wheat cloudiness, mouthfeel and general flavor while it loses the distinct Belgian or German yeast characteristics. It will be more mellow or subdued in flavor then either Belgian or German styles.
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