Month: June 2008

Memo:

It’s official, we have to be the most confusing brewery on the planet. Or at least it would seem from the emails and online chatter about our beers. I posted a bunch of new information this week and sat back and watched as a bunch of postings and emails about Isabelle Proximus poured in. – So, in the interest of clarity, here are more details and confusing tidbits. We produced 17 oak barrels of this beer. We yielded about 350 cases of the beer as well as six 1/2 bbl kegs. Some of these kegs have been served for special tastings and events like Brouwer’s Cafe, Five Guys and a Barrel and a dinner we hosted here at The Lost Abbey. We have six 1/2 bbls left and one will be on tap this weekend during the Isabelle release at the brewery. I can’t wait. For the release on Saturday, we have allocated 200 cases of the beer for sale. If they do not sell out on Saturday, we will then offer them to our Patron Sinners and Saints.

We have also allocated 100 cases of this beer to be sold throughout our distribution territories and we’ll be designating on premise places like Brouwer’s, Monk’s Cafe, Toronado(s) and O’Briens to cellar this beer. This way when you visit these world class establishments, you’ll be able to find Isabelle Proximus. We will be putting this in their hands at a reasonable price point which should keep all these bottles below $40 in the market. As we don’t have enough beer to satisfy all of our distribution needs, we decided to increase the allotments to specific bars who have been part of the Belgian Beer movement and suppport great craft brewers from around the world. At this time, O’Briens is the only bar to have receieved any.

Each of the participating breweries in the project will be allocated 10 cases of beer. These 10 cases are for their personal cellars. No questions asked. They cannot legally resell them at their breweries so we just figure they’ll keep them for special occassions. Maybe if you’re lucky and special enough, this could be you.

You’ll notice that leaves some cases for The Lost Abbey. These cases will be used for Promotional tastings and the like. We feel a beer like this should be shared for many years to come. We also will be setting a percentage of the profits aside from this batch to send the 5 Brett Packers back on the road. Rumor has it that they will be pointing their collective compass towards Piozzo, Italy on a visit next summer.

Brouwer’s Imagination Saison. Yes, we only made 43 cases of this beer. We will be selling 35 cases and 4 half barrels of this beer to Brouwer’s. They will be the only ones who have it. It will be entered into the 2008 GABF and most likely we’ll put a keg of it on the floor for tasting at the event. No bottles will be sold at The Lost Abbey.

Ne Goeien Saison. This is a 100% Bottle only release. We made 234 cases. Most of these cases will remain in Southern California. We will be shipping a few cases to Monk’s Cafe as Tom Peter’s and Hildegard are great friends and they will want to be able to drink this beer when they visit. We didn’t make any draft of this beer as we felt there wasn’t enough to go around with cases.

Witch’s Wit. This is brewed and done fermenting. It is our Lost Abbey Summer Seasonal and we have very high hopes for it. The Grapefruit flavor came through incredibly well. We anticipate this being a full release to all of our distributors with draft for Southern California and Arizona.

That’s it for now. We have to get back to cleaning up for the crush on Saturday. Can’t wait!
See you then

I always wanted to learn how to play the guitar when I was younger. I just felt it was something that I would REALLY like to know how to do. And, I wanted to write songs. Thing is, I tried to play guitar. And I sucked at it. Chalk that up as another one of lifes failures I suppose? At the end of the day, it means that I can’t sit down and collaborate with another singer/songwriter and compose a song and chords to go along. Yet, my job as a brewer means that sometimes, I get to do exactly this, albeit in a different medium. Instead of lyrics and chords, I get to use hops, yeast and malt. Not too shabby of a trade off.

Back when this year began, I commented to a fellow blogger that I felt 2008 was going to be the year of the Collaboration between Brewers. From what I have seen, I am quite the prophet. It wasn’t hard for me to imagine this being the case. Last year, I had traveled to Belgium to work with the DeProef Brewery on a beer called Signature Ale. This union of American ingredients and creativity coupled with the technical brewers at De Proef yielded incredilble results. It made me want to work with more brewers from Belgium.

In the fall of 2007, I was in Denver for The Great American Beer Festival. I ran into Hildegard van Ostedan and her husband Bas from Brouwerij Leyerth which is known better as Urthel. It was during a judging session that Hildegard and I began discussing brewing a collaborative beer together. We had met 3 years earlier in Belgium during the 24 hours of Belgian Beer. Our paths crossed from time to time. It wasn’t until we were at a table judging Belgian and French style beers last fall that we agreed we should get together and work on a project.

We left Denver knowing she’d be traveling to San Diego in April. It was decided that she would come brew with us on the Monday prior to the World Beer Cup and Craft Brewers Conference. Via email, we began discussions. From the get go, Hildegard made it clear that she wanted a very traditional Saison styled beer with a “firm” bitterness. No problemo we replied. If there was thing we do well here, it’s firm bitterness. A simple recipe consisting of Pilsner Malt a splash of wheat and some hops was devised. We pointed our collective compass at 5.5% ABV and set out to “Collaborate” that day.

The day began around 7AM and finished about 3PM with another round of beers to celebrate the brewing process. It was an excellent day on all fronts. We actually brewed a batch of IPA that day as well so Hildegard was exposed to a full brew day at Port Brewing. Her husband Bas sat quietly at the bar and sketched out some thoughts for the label. It’s the first time in my life that I have been drawn as cartoon (that cruel picture of me from 7th grade doesn’t count)!

We have sent the label off to print. It’s pretty cool. I’ve put my name on two bottles of beer in the past but never my face. I suppose after 12 years of brewing professionally, I’ve earned the right to splash my mug on a label? Either way it’s a done deal so we just have to roll with it. As it was a Collaborative beer, I decided to allow Hildegard to name the beer. She chose the phrase Ne Goeien. This is a Flemish phrase which tranlates loosely as “A Good One.” If you walk into a bar in Flanders and order Ne Goeien, you are telling the bartender to give you a good beer. It’s simple and Flemish. How cool is that?

We’re waiting for the proofs on this label to come back to us from the printer. We expect that it will be on the shelves the 2nd or 3rd week of July. It was packaged back in May and has been taking up space at our brewery ever since. We made 234 Cases of this beer and when it’s gone, there will be screams of oe ta meulick (how can this be?) at the brewery. All in all, it has been a fantastic experience. Sure, Ne Goeien Saison joins the list of beers we just didn’t make enough of. It sucks. Just like not being able to pick the intro to Stairway to Heaven on a guitar. But, life goes on.

Okay,

We’re going to try to play catch up around here. It seems that I am always behind schedule with things relating to new releases and the infinite amount of new beers we seem to unleash. First things first, we have lifted the moratorium on new beers (thanks Rex). Last week, we brewed a new batch of our Summer Seasonal. It is a Wit bier brewed with Grapefruit honey (Thanks Rex the honey guy) and some grapefruit zest (thanks Terri and Sage for all those fruits).

If you recall back in May, I mentioned in my first blog in months that we wouldn’t be brewing any new beers for a bit. That was a half truth. Mostly it was a half truth as we had already brewed two new beers that resting in our brewery but wouldn’t be released for a while. How did this happen? What does this mean for me your loyal Lost Abbey drinker?

Since I love a good back story, let’s dive into another one here. Last October I went to Seattle to launch our line of beers with Click Wholesale. During my time in Seattle, I visited Brouwer’s Cafe (home to Seattle’s most amazing dracft and bottled beer list) and spent some time with Matt Bonney the owner. Matt drilled me on the subject of our limited releases. Brouwer’s “had” to have them. I explained that our Non Denominational Ales and limited releases were produced in incredibly limited quantitities and as such, we just didn’t have enough to go around at this time.

I mentioned this would not always be the case but presently, we demand far exceeds our production. I countered that we at The Lost Abbey would be more than willing to work on a very small scale to create a unique beer for Matt each year that would be sold only at Brouwer’s Cafe (maybe Bottleworks?) Matt seemed to think this was an acceptable solution and he tasked us with creating a Saison styled beer for the Original Release of the Imagination Series.

Those of you who have met/shared a drink with me understand that I am a huge fan of Saison styled beers and will jump at any chance to work one into our production. It so happened that we were considering a new beer to mark the start of the Lenten Holiday in February. It was to be a very low alcohol beer made with some unmalted wheat, oats, Amarillo and Simcoe hops fermented with a Saison strain of yeast. We released this beer as Carnevale and partied the night away.

A portion of this beer was diverted at bottling time to our small grundy tank. It was spiked with Brettanomyces Anamolus and packaged for Matt and Brouwer’s Cafe. Bo and I felt that the addition of the fruity Anamolus Brett working with the citric American Hops would be a slam dunk. It was! The beer dried out to a very nice level and the Brett is available in the nose but not so overwhelming. For all intense purposes, it is a smashingly drinkable summer beer. Which is good. Because, Brouwer’s is about to receieve the shipment of this beer in early July.

One last note about this beer. It was sort of a stealth project. We really didn’t talk much about the beer around here as we were always waiting for it. It was brewed in January. We then waited for the Brett to do its’ job. Then we waited for the artist to create the label. AND most recently, we waited for the TTB to approve that label. Now that we have gone to print with it, we are waiting for the labels to arrive. It’s nice to be done with it all.

However, the waiting has only served to heighten the awareness of this beer and increase the expectations. This past April, we entered the Brouwer’s Imagination Saison in the 2008 World Beer Cup. It won a bronze medal in the 91st and final Category of the competition. This was the beer that literally delivered us to the podium for the Small Brewery of the Year Award. Without the Brouwer’s Beer, we would not have earned enough points. So thanks Matt for giving us a little push. It doesn’t take much to motivate us around here. We can only hope that you’ll find yourself in Seattle soon enough AND that Matt has some left. There were only 43 Cases and six 1/2 bbls produced of this beer. Simply put, you will not find it on sale in San Marcos at the brewery. Sorry! There is a rumor on the street that this beer was an overwhelming success and as such the 2009 version of Carnevale may take on more of the attributes from this version…Stay tuned.

It’s true. Saturday June 28, 2008 Isabelle Proximus will officially go on sale at the brewery. Of all the beers that we have produced in our two and a half years in business, this one comes with the biggest expectations. It has to. It has the biggest back story of any beer we have ever produced. And that my friends is saying a LOT!

Perhaps you’d like to humor me, if you will, as we take a journey back in time. It’s November of 2005. I am sitting in a coffee shop in Solana Beach working on my laptop. We’re in the midst of acquiring the old Stone Brewery (currently the home of Port Brewing and The Lost Abbey). I am reading some email when I come across an invitation from my good friend Sammy at Dogfish.

Apparently, he’s working on his second book entitled “Extreme Brewing.” He’s requested that I join him, Rob Tod from Allagash, Adam Avery of Avery Brewing Company as well as Vinnie Cilurzo from Russian River on a pilgramage to the Holy Land of brewing that is Belgium. We’ll be joined by Lorenzo Dabove (the prince of Payontenland) who will act as our Embassador of Breattnomyces while we’re touring numerous of the best Gueze and Lambic producers in Belgium. It’s a trip not to be missed.

We book our flights in early 2006 and all head to Belgium for what promises to be a once in a life time opportunity. As part of our Ambassador like duties, Sam has requested that each brewery ship 6 cases of two different beers over for press and enthusiast tastings and dinners. In this way, we are never empty handed when it comes to discussing our beers and breweries with the respective Belgian Brewers we are to meet along the way. For our part, we ship Pizza Port Solana Beach SPF 45 Saison and Cuvee de Tomme over.

On our journey, we visit Cantillon, Drie Fontenien, Boon and other great breweries. It becomes clear in the course of all of our conversations, that there is no one way to make sour beer. As we travel from one brewery to the next all sauced up on sour beer, we begin to envision a project back at home. It is decided that an homage to the storied production of Lambic is what we should attempt.

I offer Port Brewing as a great place for this experiment and homage to take place. When we built this brewery, we made a concerted effort to focus on barrel aged beers. As such, we have excess capacity in our barrel room for a beer of this scope. Somehow, we manage to get everyone on board and in November 2006 we are suddenly all reunited in San Marcos at Port Brewing. We’ve gathered to make a run at immortality. Or at the very least, we’ve gathered to drink Margaritas, watch women with questionable morals dance on our bar and all the while hope we won’t screw up a whole batch of beer.

By now, you’re probably wondering why Isabelle Proximus? Well, funny you should ask. When we were in Belgium both Vinnie and Rod had acquired International Cell Phones. When we landed in Belgium, they switched them on. The words Bel Proximus streamed to life. There were then ensuing numerous guy jokes about the size of their respective “Bel Proximus’s.” At the end of the day, we couldn’t call it anything BUT Bel Proximus.

Except of course, there is a brewery in Kalamazoo, Michigan that uses the words Bell’s Brewing and as such, there was a conflict at hand. We agreed at the end of the day that our dear old Bel Proximus would live on in a kinder gentler feminine form and henceforth has been known as Isabelle Proximus. BTW, she’s WAY sexier than the Bel Proximus we ditched.

There were so many great parts to the making of Isabelle Proximus. Just getting the five us us to brew in one location was pretty damn sweet. Did I mention the beer tastes pretty good too? And now we return to the back story… I wanted the project to have great diversity and not just be a sour beer produced by Port Brewing. As such, I asked each of the breweries to deliver 4 Oak barrels to Port Brewing along with house cultures from their sour beer program. It was my thinking that this would be a great way to create flavors and diversity outside the scope of solely our bugs and barrels. Vinnie sent some American Oak barrels which we can certainly taste in the finished blend. Sam sent some cultures from the Festina Lente project they had worked on. Without a doubt, they lent a nice fruit component to the beer.

One large base beer was brewed that November day under the direction of 5 American Brewers and our crazy Mexican Muse Don Julio. The goal would be to take the same base beer and then age it on different cultures contributed by the participants of the trip. We fermented the base beer with our lager strain at 80F because that’s what we had around and figured it truly wasn’t going to matter what we used. The beer was racked into barrels ten days later. The beer spent the next 16 months doing whatever it damn well pleased. It did quite well. We filled 18 oak barrels with Isabelle Proximus.

At the end of the 16 months, we had one tragedy in the barrel and it was summarily dispatched by our illustrious tasting panel. All told, we ended up blending 17 Oak barrels worth of beer. We think it is an excellent homage and one that exudes the energy and passion for brewing we found on our trip.

This past April, we reconvened the Brett Pack here at the brewery and launched Isabelle Proximus in front of about 100 of our closest friends the media. It was a stunning night. Rob Tod said it best that night. “This tastes way better than I would have ever imagined.” I couldn’t have said it better myself Rob! Beers like this don’t come around very often. I am personally very excited to be a part of something that has a great back story. It’s right up my alley. We look forward to Isabelle Proximus finding you wherever you may be.

We’ve targeted some of the best on premise accounts (read bars) around this country and each of them will be receiving no less than 10 cases of this beer. In this way, it will appear on beer menus thereby giving a wider audience a chance to meet Isabelle Proximus in person. This week, Isabelle Proximus is set to hopefully take the brewing world by storm. It’s good to dream. It’s better to dare, dream and execute that vision. I’d like to think that Isabelle Proximus will take more than a few sour beer lovers over that proverbial rainbow. And for that, I am thankful to have met such a talented group of brewers. They make my job look easy.

This past Saturday, they announced two very important set of awards for excellence in brewing. Yesterday, we had the distinct pleasure of attending the 2nd Installment of the San Diego County Craft Brewers Festival and Competition. It was an amazing event featuring over 250 of the best beers to be poured in San Diego at one time. The selection was staggering. I for the life of me can’t remember the last time I attended a County Fair where they were pouring Drie Fontenien, Dogfish, Malhuer and many other great beers. Made me want to sneak off and see if Bessie the Cow was in agreement. MOOOOO would have been confirmation enough. Special Thanks to Tom and Chad for organizing the competition and one of the better selections of beer we will have access to this year.

As part of the San Diego County Fair, there is now a Commercial Craft Brewers Competition. You may recall that last year at this innagural event, we at Port Brewing graced the stage 5 times for our beers. We shared the title along with Firestone Walker for most awards earned. This past May they held the second competition and when the rauch settled, we at Port Brewing had earned 6 ribbons for the 10 beers we entered. With our six awards, we continue to set the competition circuit on fire. Combined with our incredible success at the 2008 World Beer Cup and the 2007 Great American Beer Festival, we are truly pumped by the collective success of our beers. For those who care to know which beers scored well with the judges.

Gold Ribbon- Lost Abbey Serpent’s Stout

Silver Ribbons- Veritas 003, Cable Car, Older Viscosity, Gift of the Magi

Bronze Ribbon- Red Poppy

Not a bad haul for us. Chad also pointed out during the awards ceremony, that when you include the Pizza Port family of beers, we earned a total of 16 Awards. If you throw out the Ribbons for Mead Categories which we didn’t enter, there were 75 Total Ribbons possible. With 16 Ribbons in tote, the Port Brewing family of brewers put their stamp on this event with resounding success.

When I got home last night, I fired up my computer and was surfing the net when I came across the results for the 2008 National American Homebrewer’s Competition. It was staggering! This nationwide competition featured over 5600 entries. To put this in perspective, the 2008 World Beer Cup that just concluded this past April judged some 2800 entries and was the largest Commercial Competition in the World! The Homebrew Competition featured double the number of entries.

I want to take a moment to send a shout out to Julian Shrago. Many of you in Southern California have no doubt crossed paths with Julian here at Port Brewing/ The Lost Abbey. We’re blessed to see Julian and Nigel (his English Bulldog) no less than once a month even though he lives behind the Orange Curtain in the OC.

Julian is one of the best homebrewers any of us know. In fact, Sage calls him the best brewer no one has ever heard of. Me, I think of him as the Great White Hype. I don’t know of too many homebrewers who have as much recognition as Julian does around here. I’m beginning to think that he’s more famous than my ego. In fact, my ego went shopping for a dog today. He mumbled something about needing a four legged co pilot. Silly me. I thought he wanted to bring man’s best friend into our life to chase the cats around the brewery.

Either way, Julian’s award comes with a major kudos from us at The Lost Abbey. You see, Julian won a silver medal in the Belgian and French Ale Category. There were only 317 entries in the category!!! DAMN! That is some kind of competition. It’s been a great weekend for us around the brewery. We went to the San Diego County Fair and were decorated for our excellence in brewing. Our Pizza Port bretheren were rewarded as well. Topping it all off, some of our best friends earned awards at the San Diego County Fair and The National Homebrewers Conference. All in all, I would say it’s an inspiring weekend. Congrats to Julian and my brothers at Pizza Port. A job well done on all fronts.

(late night edit) Just got word that Tovarish Imperial Stout brewed by Julian Shrago was the Best of Show winner at the San Diego County Fair Homebrew competition today. Apparently Julian has a large “S” tatoo on his chest and is afraid of Kryptonite?

PS, there’s a batch of Tovarish Imperial Stout on tap in Solana Beach at the Pizza Port that Julian brewed with Greg and Yiga sometime last month. It’s tasty…