Monday, July 30, 2012

Brett Beer – New Belgium and Lost Abbey

                I have earlier posts on The Lost Abbey and New Belgium beers that contain a full discussion of their brewers and breweries so I will refrain from jumping into that again here.  Brett Beer, one of the newest in New Belgium’s Lips of Faith series, is a collaborative beer with The Lost Abbey.  Collaborative brews are pretty commonplace in the craft beer industry now, as well known breweries get together to brew what can be an exquisite beer that neither brewery involved would ever have brewed on their own.  Many are successful and delicious, quite a few are not; but the only way to find out for sure what one will taste like is to actually pick up a bottle and try it.  So on with the review and a nifty video that The Lost Abbey posted to YouTube showing portions of the brewing process.
                On Beeradvocate, Brett Beer has a BA Score of 76 with a 73 from the Bros.  At ratebeer it has a 66 overall and an 18 for style.  Those are some pretty low ratings from both sites with ratebeer being noticeably lower as usual.

They say:

                New Belgium Brewing and The Lost Abbey brewery from San Marcos, California have a shared passion for a variety of things, not the least of which is the wild Belgian yeast brettanomyces. So they decided to join forces and collaborate. Lost Abbey Collaboration is brewed simply with pale malts accompanied by Target, Centennial and Sorachi hops for a hint of citrus. Focusing on their mutual respect for the ingredient, the spotlight shines on the brettanomyces, where a full brett fermentation offers bold pineapple overtones and funky, sour edge. The beer is a shining, golden shade and is warming and dry.  The Lost Abbey Collaboration is full of wild wonder and will leave you wanting more.
Just the facts Ma'am...

Birthdate – July, 20212
ABV – 7.5%
Hops – Target, Centennial, Sorachi Ace
Malts – Pale
OG – 21
Body – Medium
Aroma – Tropical overripe pineapple/lemon and tropical fruits, nice pleasant malt and some spicy clove phenols.
Mouthfeel – Starts out luscious fruity and then ends like a Flintstone’s vitamin (fruity and drier)
Flavor – Soft tart/citric character from both the hop and the wild yeast. Some sweet bready and honey notes.
Visual – Hazy pale golden straw with pillowy foam.

I say:

                Brett Beer poured an impressive light gold / straw with a nice foamy head that held good retention and provided decent lacing in the glass.  I poured a particularly vigorous pour so I was expecting a larger head than I got.  The aroma had the characteristic barnyard funk from the brettanomyces, with a very slight amount of pineapple and malty sweetness in the background with just the slightest hints of phenolics.  It was a somewhat pleasant smell, but when I passed the glass over to my wife, she hated it.  So, if you like the aroma of Brett it smells great, if not your results may be mixed.

                The flavor was slightly sweet up front with mango and banana coming to the forefront.  There were bready and earthy notes from the yeast in the background.  Some of the brett funk was apparent in the flavor but it was much more subdued than in the aroma.  I thought it was a very enjoyable beer so I passed the glass over to my wife to get her thoughts.  She begrudgingly took a sip and proclaimed it better than it smelled and almost drinkable.  So there you have it, a beer geek thinks it’s a very good beer; a non-beer geek, not so much.

                It was moderately carbonated and medium bodied.

                Brett Beer from New Belgium and The Lost Abbey was a very good beer.  Both breweries produce excellently brewed beers individually and their combined efforts produced another excellent product.  Hopefully the trend towards large scale collaborative beers continues, I know that I am greatly looking forward to the bottle of Brux, the Russian River and Sierra Nevada collaboration that I have waiting for me in the cellar.

                I am getting ahead of myself though.  Check back later this week for the first in a series of posts on the craft breweries that I visited when I was in Albuquerque for a couple days on vacation.  I wish I would have had time to visit all of them because the beer that I had down there was very good.

Happy Drinking!!

Wednesday, July 25, 2012

Interview with Jon Cadoux - Peak Organic Brewing

            Jon Cadoux of Peak Organic Brewing Company was kind enough to talk with me about his beer and brewery.  I would like to thank him for taking time out of his day to speak with me.  I hope you enjoy reading this as much as I enjoyed speaking with him.

Without further ado, on to the interview:

WIBeerGeek: I have read that you started home brewing with a group of friends in college?

Jon: That’s right

WIBG: When did you decide to jump up to all grain, and then move on to developing your own recipes?

J:         To be honest, we only brewed a couple batches with extract and then moved to all grain.  Sure it’s a hassle, but  we quickly found that we had much more control over the beers we were brewing.  Shortly after going all grain, we started developing recipes and keeping notes so that we could improve on our recipes.

We started using a whole bunch of local organic hops and other local ingredients back when no one else was doing that and people started digging our beers, so we thought this could be a interesting combination and went for it.

WIBG: So, you had started your organic brewing when you were still home brewing?

J: Yeah, and a lot of the ingredients we still use today like organic Vermont maple syrup, locally roasted organic espresso, all kinds of different things.  Before we were brewers, we were passionate, foodie locavores, so we just started bringing that ethic into home brewing and found that it made for an interesting, different concoction that was unique to our beers.

WIBG: What made you decide to get into commercial brewing?

J: We started giving a lot of homebrew away and people loved it, which is obviously the most important part.  We thought that what we were doing was an interesting little niche, keeping the ingredients local and sourced from organic farms. That is important from an environmental perspective and we wanted to bring it over to commercial beer.

WIBG: Is the original home brewing group from college still together?

J: That group is still intact but we have added a few new people over the past few years.  The core group of the company, we all grew up together.  Most of those people I have known since I was 12, which is great.  It makes life a lot of fun, no doubt about it.

WIBG: Are you currently the head brewer, or do you have another brewer on staff?

J: There are a couple of us now, we don’t really have titles.  My card says founder but at the end of the day we all do everything.

WIBG: What is your reaction to the new regulation that is going to require the use of organic hops for a beer to be labeled organic?  Do you see the push towards all organic ingredients to be a good one?

J: We strongly support the new regulation.  It is great, it really is an issue that was difficult in the past, but now there are many more organic hop producers.  We buy organic Citra, Simcoe, Centennial, and will buy Amarillo next year so really the availability of quality organic varieties has just mushroomed.  For us it’s a no brainer and we are 100% committed to it.

WIBG: Are you expecting the price of organic hops to skyrocket once they are required?

J: In theory, the prices should normalize because the supply should increase when more farmers get really good at growing organic hops and the yields get closer to the yields for conventional hops, so in theory it should normalize price, not make it skyrocket.

            Access to organic hops is certainly more limited than conventional hops, but there are a lot of guys doing it, there is a lot of interest.  They are wonderful growers too.  In our Peak Winter Session for example, we use organic Citra hops from our good buddy, Brad Carpenter.  In my opinion they are the best Citra Hops that I have ever used.  They are just incredible and so that is the most exciting part.  The growers come to the table with some unbelievable organic strains and varieties and I think that’s huge because I think at the end of the day the reason why we eat local and organic food is not only because of the social and environmental benefits, but because it tastes better. 

When you walk into a great farm-to-table restaurant, people aren’t there paying a lot of money because it’s local and organic, they are doing it because it ought to taste fantastic.  We refuse to buy an ingredient just because it’s organic, it has to be excellent first and organic second to make it in the door.  We strive to produce beer that is extremely exceptional, as well as organic.

WIBG: Do you do most of your sourcing of the hops and the grain from local farmers?

J: We source from all over and work with a lot of different farmers.  I think some might look at it as a hassle, but we actually love it.  You know when you are just buying conventional grain you are pretty much just buying from a middleman or broker and its one contact.  For us, we work with many different farms and farmers, from a time and efficiency standpoint maybe not an optimal way to operate, but having that direct interaction and relationship with our farmers helps improve quality and expectations over the years.

When you are friends with the farmers that you are working with they are going to step up their game to grow for you rather than just growing something and selling it enmass to a big middleman wholesaler.  I think when the relationship is stretched out it is less fun, and I think from a quality standpoint, it’s just not as good.  One thing we found out is that when you approach a farmer and you are willing to contract with him for a couple of years he will be pretty quick to increase acreage for you.

WIBG: You have had farmers expand production for you?

J: Yeah, that is a big risk with farming, you go all in, invest heavy and are growing something that you don’t know for a fact you can sell.  We try to take that risk off the table as much as possible with our farmers.  Then word spreads and maybe his neighbor who is also interested hears about our commitment and then they start to get involve.  That’s how we expand our supplier base, keeping our relationship with the farm. The closer we work with those guys the better everything works.  From a quality standpoint, I can’t emphasize it enough, a direct relationship with a farmer leads to higher quality ingredients, I am sure of that.

WIBG:  You also have your local series, right?  Maine, Vermont, Massachusetts and New York, do you source each beer in the series solely with ingredients from the each state?

J:  That’s right, it was a really fun project.  What we were trying to do was create a pretty standard recipe, an American Pale Ale, keep the recipe the same and see if there was a discernible difference that you could pick up, knowing that flavor differences in the beer would be due to the terroir of the ingredients.  So we did that and it was just a blast, it was soo much fun.  The bottom line is that there were really discernible differences

WIBG: So, did you learn from the series which state you should source some of the ingredients from?

J: I wouldn’t say that, it wasn’t like one was bad and one was better than the other, they were just different.  For example, the big focus was on the hop side with Nugget hops.  We found that the Nugget hops from each state had a ton of variability.  The Maine hops for example had a robust citrus component; whereas the Vermont hops had a much more spicy character.

WIBG: That’s really cool.   So if I could ask you a little bit about Weiss Principal now, can you reveal anything about the grain bill?

J: There is one thing  that I am happy to say, we use a ridiculous amount of wheat, wheat as a percent of total grains is totally out of control and it makes it a horrible beer to brew, but we think it’s completely worth it.  There is just a ton of wheat with some pale malt and just a touch of Munich malt, that’s it.  Our early hop additions are Centennial, and the late and dry hop additions are massive Cascade hop bombs.

WIBG:  I did pick up a lot of pine and citrus from it, it was definitely a very good beer!

J: I appreciate that

WIBG:  How would you recommend drinking this?  Is it supposed to be served cloudy, or should I leave the sediment in the bottle?

J: It’s funny you mention that, both.  It comes in a 22 and the way I do it, everyone is different, but the way I drink it is that I try to get the first pour to be lacking in sediment and then the second one is kind of heavy.  So it’s kind of like two very different beers out of the same bottle.  I would say that I like them both, although some people certainly prefer one versus the other.  I love the mouthfeel that comes along with that sediment, some people do think that it is a little too sticky, but I personally love it.  Then you get others who appreciate the hops more when the sediment is not mixed in, when it’s a little lighter, crisper and brighter version they say that the hops, and the hop forward nature of the beer shines more without sediment.  So, I don’t know if there is a right way to do it to be totally honest.

WIBG:  It was a very good beer and I wish I could find it more reliably in Wisconsin.

J: We have very limited distribution in Wisconsin, really just a handful of the best bottle shops get special releases here and there.

WIBG: Do you have any special releases coming up?

J: Yeah, there are a lot .  Next week we brew a beer called Fall Summit, which is a nice crisp, dry, marzen-style, but it is hop forward and hopped with Summit hops.  We like Summit because they have that really nice piney, spicy character to them and it really plays well off that marzen-style malt backbone.  The month after that we brew a beer called Maple Collaboration and that is a bigger amber beer, we brew it with a ton of oats to give it a really dynamic mouth feel and then we add a whole bunch of local, organic maple syrup.  The month after that we have the local series again, and after that we have our Winter Session.  The Winter session is a dark malted wheat beer and that’s single hopped and dry hopped with Citra hops from Brad Carpenter.  Then right after that, we do an oak aged mocha stout, it’s a big Imperial Stout that comes out in December.  That’s just a small handful of our upcoming beers, we try to do a new release every month.

WIBG: Is there a particular brewery that you look up to?

J: A brewery that I look up to tremendously is Sierra Nevada Brewing Company. The reason for that is that they do tackle a lot of different styles and every beer they release is absolutely excellent.  They certainly are not the only brewery that does that, but they are the first that comes to mind.   Every style that they try to tackle, and every beer that they release is excellent. They don’t release beers just because there is an interesting story behind it, it is just really high quality beer every single time.  That is something that I really admire.  I wouldn’t say that we have designed our company after theirs by any means, but I really like that they don’t rely on gimmicks, and don’t rely on marketing driven beer releases.  Their beer is all about the liquid and I respect that a lot.

WIBG: Are you planning any upcoming collaboration beers with other breweries?

J:  We haven’t really done any beer brewing collaborations, and that is not a plan of ours right now.  Not because we are against it, but there are so many and it’s hard to even know how to do something that would cut through all the clutter.
What we have done, and love doing is partnering with people like Butternut Mountain Farm who produce really nice organic maple syrup, with Taza Chocolate who produce excellent chocolate, with Coffeeby Design, a local artisan coffee roaster or with Sambazon who produce an incredible organic pomegranate juice.  We do a lot of collaborations, but they are with artisan food and beverage producers rather than other brewers.

WIBG: I have two quick questions in closing.  First, do you have any advice for home brewers that can help them brew better beer more consistently and second, do you have any advice for someone who is interested in starting a craft brewery?

J:  For home brewers, temperature control during fermentation will dramatically improve the consistency of your batches.  If you are going to start your own brewery, make sure you have a unique offering for the craft beer community.  The industry needs more innovation, not imitation.

That's all for today!  Check back on Friday for my next post!

Happy Drinking!!

Monday, July 23, 2012

Weiss Principal Ale - Peak Organic

Weiss Principal from Peak Organic Brewing Company is an interesting beer, described as “the international love child of a Hefe-Weisse and an American IPA”.  If your thoughts about beer are anything like mine you might be wondering how on earth those two beer styles can be combined, and whether or not the two defining features of either would be able to shine through.

Jon Cadoux, co-founder of Peak Organic was nice enough to let me interview him about his brewery, and I am going to post the interview in my next post, but I should provide a bit of background into Jon and Peak Organic before heading into the review.  Founded in Portland Maine by Jon Cadoux and his fellow home brewing friends, Peak Organic has made a strong commitment to environmental sustainability, family farms and above all organic ingredients. 

When I asked Jon why the strong commitment to small farms and organic ingredients his response was straight forward, a simple, “it tastes better”.  Peak Organic isn’t about brewing with organic ingredients just as a selling point, they are seeking out the best ingredients available and developing personal relationships with farmers to ensure that every ingredient is of the highest quality possible, and oh by the way is also organic.
There will be much more on Peak Organic in my next post, for now lets move on to the review.

On Beeradvocate, Weiss Principal has an 80.  Over at ratebeer it has a 66 overall and a 19 for style.  As usual, ratebeer misses the point by a long shot, but even BA has rated this ale a bit lower than I expected.  Perhaps the raters at both site approached this with preconceived notions about what it should taste like rather than enjoying and taking it for what it is.

They say:

Weiss Principal is the international love child of a Hefe-Weisse and an American IPA. This unfiltered Wheat beer employs a traditional German Weiss yeast, providing engaging banana and clove flavors. A stern dry-hopping of pungent American hops provides pronounced citrus, pine and fruit notes. It’s so tasty, it may be punishable.
ABV: 8.6%
IBUs: 97

Jon added:
We use a ridiculous amount of wheat, some pale malt and just a touch of Munich malt.  Our early hop additions are Centennial, and then the late and dry are massive Cascade hop bombs.

I say:
            This part is going to differentiate slightly from the normal posts because at Jon’s suggestion I actually tried this beer three different ways, across two bottles.  The order of the reviews is: 

1)      Like a traditional hefeweizen with the beer poured and all of the sediment added in my 22 oz hefeweizen glass

2)      The beer decanted from the sediment and completely clear

3)      The last 8 ounces of the beer with all the sediment that remained in the bottle

So first, the review with a traditional hefeweizen pour:

            This beer is a wonderful hazy orange with a nice thick white head that has excellent retention and great lacing in the glass.  It is beautiful to behold and looks like an excellent hefeweizen.  The aromas are of citrus and pine from the hops, with definitely banana notes from the yeast and a wheat backbone with a slight sour finish.  This is definitely an excellent beer with the right amount of IPA hoppiness while retaining the wonderful banana esters of a traditional German hefeweizen.

            The flavor was defined by tons of mango and pine from the hops, with a noticeable wheat backbone.  It was sweet, yet at the same time bitter with a very smooth finish.  It was highly carbonated and an exceptionally big beer for a wheat, but I suppose that’s why they call it “An Imperial German-Style Hefe-Weisse”

Next, a review of the beer decanted off the sediment:

            Without the sediment this beer pours a crystal clear light golden with a nice white head that still held great retention and provided good lacing.  The aroma was extremely piney and resiney with all the qualities of an excellent west coast IPA.  I could have enjoyed the aroma for hours, but then I would not have been able to actually enjoy drinking the beer.

            The flavor is extremely piney, and resiny with just the slightest bit of wheat in the background and a bitter, hoppy finish.  This is definitely a major hop bomb like Jon indicated.  Without the wheat and yeast from the sediment, it finishes very crisp and clean with few if any fruity esters from the yeast.

Finally, the last 8 ounces with all the sediment:

            Mixing the last 8 ounces with the sediment and re-pouring left me with a very pale, cloudy, apricot colored beer that had a nice thick and creamy head.  Wheat and banana dominate the aroma; however, there is still a slight bit of pine from the hops.

            The flavor was dominated by the yeast and wheat, with banana fruity esters, and just the slightest bit of pine from the hops.  It was extremely smooth and thick, almost like a milkshake; and oh what a delicious milkshake it was.  This was an excellent way to finish off the bottle, then again I have a soft spot for Germen Hefe-Weisse yeast.

This was an excellent beer that I would highly recommend if you can find it near you.  Be sure to drink it with an open mind because it isn’t quite a hefeweizen and it isn’t quite an IPA; expecting it to fit neatly into either category will leave you disappointed an unfulfilled.  Instead, you should approach this beer as a specialty beer; one that should be enjoyed for what it is.  If you approach this beer with the right mindset then you will definitely enjoy it and seek out as many bottles as you can find.  I wish I could rush out and pick up another bottle, but my second bottle was the last one in stock.  Oh well, there is always next year!

Check back on Wednesday for my complete interview with Jon Cadoux of Peak Organic Brewing!  Have a great day!!!

Happy Drinking!!!

Monday, July 16, 2012

Whiteout Wit – Anchorage Brewing

                WhiteoutWit is an interesting twist on a traditional Belgian Wit beer in that it has the addition of Brettanomyces during secondary fermentation.  This beer showed up in Wisconsin earlier this year and I had been contemplating picking up a bottle since the first time I saw it.  I was definitely intrigued, but the price tag kept deterring me at $25 for a corked 750ml.  That was until I stopped by a different liquor store and found the same bottle for $15 at the end of this review I will let you know if it was worth it, and possibly whether or not it would have been worth it at $25.  Before getting into a review of Whiteout though, let’s backtrack and discuss Anchorage Brewing, a relatively new brewery and one with a pretty cool story.  Thank you to Gabe Fletcher for providing tons of great information that helped me do additional research for this write-up.

                At 21, Gabe Fletcher started brewing for Midnight Sun Brewing in Anchorage, Alaska.  A year and a half later he had paid his dues and was promoted to head brewer, a position he held for 13 years before leaving to open his own brewery, Anchorage Brewing.  While at Midnight Sun, Gabe quickly developed a reputation for producing outstanding, adventurous beer and became internationally recognized.  So, why leave a great job at a successful brewery to branch out on his own, he was following his passion of course.  His years of experience allowed him to develop a good understanding of the business side of brewing as well as the requisite experience brewing on a commercial scale.

                Where many brewers would go out and buy a brand new stainless brew house, Gabe went a decidedly more creative route, all oak.  Yes, that includes two oak mash/brew tuns, 60 barrel French oak Foudres for primary fermentation and over 250 barrels for secondary fermentation and extended aging.  None of his beers touch stainless until it’s time to blend and bottle.  Now that’s some crazy old-school stuff, and definitely provides an added house-characteristic to his brews.  Prior to opening, his plans were to produce 360 barrels a year.  All his beers are triple fermented, first in the 60 barrel Foudres, secondary fermentation in oak barrels and then every beer is bottle conditioned in corked and caged 750ml Belgian bottles.  Oh, and did I mention that he is his sole employee?  Yup, that’s right, he brews, transfers the beer, blends, bottles, markets and runs all brewery operations without hiring additional help.

                Gabe founded Anchorage Brewing in September of 2010 and released his first beer, Whiteout Wit in June of 2011 shortly before Anchorage Brewing’s grand opening launch party on June 19th on the upstairs pub deck of the Snow Goose Restaurant, in the Snow Goose Complex.  Funny story, the building also houses a well-known established brewery the Sleeping Lady Brewing Company.  Opening a new brewery in the same building as an established one is an interesting choice, but Gabe Fletcher did his homework and realized that he could have success opening another brewery in the same building as an existing one if developed a line of non-competing brews, in other words focusing on interesting, funky, one of a kind brett beers.  According to the Anchorage Brewing website the goal is to take “extreme steps to produce some of the most unique beers ever made.” Hopefully Gabe can continue to be successful at his new brewery.

                On to the reviews, and thanks again to Gabe Fletcher for providing additional information regarding the malt bill on his inaugural beer, Whiteout Wit.

                On Beeradvocate, Whiteout Wit has an 88.  Over at ratebeer it has a 98 overall and a 100 for style.  I can’t believe I am actually saying this, but I agree with ratebeer.

They say:

                Unique to the north and feared by man and beast, the WHITEOUT comes without warning.

                With quiet ferocity, how quickly this force erases the sensations and reduces any creature to its most basic elements. When enveloped in one, sight, sound and even tactile sensation are ripped away, as snowflakes in motion swallow all sense of being, leaving one to cower, hunker down and wait it out, hoping that it passes quickly or that the end is merciful. Of variable and unknown duration minutes seem like eternity in a whiteout.

                But when it eases, and those final snowflakes drift in the blue sky, any survivor is changed. Suddenly, life is fuller and more robust. The thirst for this new life can be slaked in many ways. Whiteout Wit compliments the experience in both intensity and a rewarding calm. The quiet delicacy of the light malts are like those vanishing flakes. Sorachi Ace hops contribute the lemony aroma and flavor, imparting additional life to the brew, reminding you of how good it is to be alive. Lemon peel, Indian coriander and black peppercorns add the same invigorating zest whiteout survivors feel when stepping from the world of white. Triple fermentation, the long slumber in French Chardonnay barrels and a shot of brettanomyces provide an explosion of flavor when combined with the other swirling, enticing elements. It's okay. Stand up, shake it off and feel alive; that's what Whiteout Wit is all about.

                20 IBUs

                6.5% ABV

The Bottle adds:
                 Ale  brewed with lemon peel, black peppercorns and corriander.  Triple fermented - First in the tank with a Belgian yeast, second in french oak chardonnay barrels with brettanomyces, and finally in the bottle with a third yeast for natural carbonation.

Gabe Fletcher adds information on the malt bill:

                The whiteout uses German pils, malted wheat, Flaked Barley, Flaked Wheat and a touch of acidulated malt.

                The hops are all Sorachi Ace.

I say:

                Whiteout is gorgeous in the glass, it pours pale straw with a very impressive rocky white head.  The head held great retention and produced exquisite lacing in the glass.  It was like a work of art.  The aroma was even more intriguing.  It started out slightly wheaty with a very slight amount of brett funk, followed up by chardonnay grapes, a bit of oak and just the slightest hint of lemon.  I wasn’t sure how much brett to expect in the aroma, but it definitely did not disappoint.  It smelled wonderful!

                Everything in the aroma was present and even more enjoyable in the flavor, although the order of the sensations was a bit jumbled.  The funkiness of the brett became immediately apparent as I sipped, although as with the aroma the flavor was complex and multifaceted.  The brett remained, but faded slightly, revealing a bit of wheaty goodness, a hint of lemon, slight bits of pepper (likely from the peppercorn addition), chardonnay grapes (like in the aroma, but oh so much more powerful and enjoyable), followed by a hint of oak and a nice smooth finish, that made me anticipate my next sip. 

                Not satisfied with leaving well enough alone, I thought back to almost every other Belgian-style Wit that I have had.  I figured what the heck, stirred up the sediment in the bottle, and poured it and the remainder of the beer into my empty glass.  The addition of the sediment added a whole new level of citrus and chardonnay grape to the beer, but the end of it I was almost convinced I was drinking a high end chardonnay rather than a high end Belgian Wit.  This beer truly was an epic experience!

                Whiteout Wit is medium bodied with a moderate level of carbonation, and a thoroughly enjoyable beer!

                So, I promised that I would come back to whether or not this beer was worth it for the $15 that I paid for it, or maybe even the $25 that I saw it listed for first?  Well, that’s a hard question.  I thoroughly enjoyed it and would happily buy another bottle for $15, it was a an excellently brewed beer and a was completely satisfying.  My wife on the other hand was not a fan, although she did like it after I swirled up the dregs.  So, if you are someone who enjoyed a fine handcraft beer then by all means head out and pick up a bottle.  If you are a craft beer noob, this beer may be too advanced with you and you should probably work your way up to it.  I would definitely pay $15, and I might even pay $25 for a special occasion.  All I hope is that Gabe Fletcher continues to work his magic for many years to come.

Thank you Gabe Fletcher for producing this excellent beer!!!

                That’s all for today, check back later this week for my next post, I would love to say that it will go up Wednesday, but I am not too sure, I will try to get two posts up by Friday though.

Happy Drinking!!