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Nation

Currently, we are the midst of a brewing revolution in this great nation of ours. Craft Brewed beers(for the purposes of my arguement here- beers brewed by artisans, artists and passionate brewers- think non industrialists) are experiencing phenomenal growth. These are the beers that people like Allagash, Avery, Three Floyds and many other brewers make. These are also the beers of my good friend Vinnie who master brews at Russian River Brewing Company.

Vinnie has the amazing series of beers that may or may not be “Belgian Influenced” which all end in the suffix “tion.” We love Vinnie. We love the beers and it’s so much fun sometimes to consider the possibilities in the “tion” sequence. We also recently released a beer called “Devotion” and that sparked a consumer to ask me if I was looking to have a whole line of “tion” beers as well. I mentioned this was not the case but that I have fun with the naming process and have even lobbed a few Vinnie’s way.

So, today I thought I would finally blog about all the “tion” beers you may never see. These are the beers of my imagination and as such only based loosely on moderate innebriation. This is a list of beers that won’t be produced by Vinnie and his merry band of elves then.

10.) Caramelization– An all caramel malt beer. Vinnie abhors the use of caramel malt above a judicious amount. His notion of Judicioius is about 1/10th that of most brewers. He equates it with the Belgian ideals of spicing. If you can discern which Caramel malt he has used, he simply has used too much.

9.) Relaxation– Seriously! There is too much to be done. Vinnie is a tireless worker. I have heard through the grapevine that he works 20 hours a day and has developed a bat like ability to sleep upside hanging from the rafters after he is done dry hopping at night. I am hoping in the not so distant future to acquire this ability. Sort of a Jedi like “I am seeking Yoda” moment.

8.) Guestimation– This is another one of those beers you’re just not sure which style of beer it fits into. Therefore, you are left like most with a best case scenario approximation of where it fits. Me, I chose the word Guestimation as sometimes, we as brewers love to keep people guessing about the beers we’re making. Alternate name- See also Procrastination(keep them waiting too)!

7.) Profligation– An homage beer designed for the thoughtful and those wishing to bow at the altar of greatness that is Vinnie. Barrel aged and becoming increasingly easier to acquire these days. Most certainly, this will see more widespread distribution next year. This is great news for those making the pillgrimage to Santa Rosa to visit their Deity.

6.) Convention– A stronger version of Profligation, this beer brewed once a year will be released at the Winnie Convention. While this Winnie Convention has yet to be santioned by a formal organization, there will no doubt come a day when the faithful “Winnie’s” of the world organize and descend on Santa Rosa each year. You can only earn the Title of being a “Winnie”(wannabe Vinnie) by attempting to clone Pliny the Elder at home. Attempting to brew Pliny the Elder at home gets you bonus points into the club as well.

5.) Consternation– Hell hath no fury like the wrath of a Vinnie scorned. I know. I have seen it. Most are unlikely to have witnessed this. A beer the color of boiling red with vituperative laced bite. A bitter beer that makes an appearance only when the time is right.

4.) Pontification– Another one of those beers that just makes you go “hmm? How did he do it?” And like a magician, he will talk to you with his right hand all the while spiking your glass with Brettanomyces leaving you in awe of his magical powers. I know… I too have been amazed.

3.) Recollection– This is a very heavy beer. It bears the weight of a singular thought- the very thought of recalling a beer based world lacking the infusion of Vinnie. I shudder at the thought each time I recount my world before Vinnie. It’s a very ominous beer to say the least. Thankfully, our world is constantly enriched with Vinnie and as such, we are not force into moments of introspection and recollection of a pre Vinnie Brewing Society.

2.) Speculation– With all these amazing small batch beers being released, it is only a matter of time before he releases the greatest one bottle beer of all time known simply as “Speculation.” As only one bottle will ever be released, the owner is simply left wondering…” I wonder what it tastes like? I wonder if I will ever open it? Screw that, I wonder what it’s worth? ” And this goes hand in hand with all the people who are buying the other barrel aged beers in the hopes that they will be able to pay for their childs college tuition in a Post Vinnie society of brewers(OOOH the Horror!!!)

Drumroll please….. Here comes the Number 1 Beer from Russian River that you’ll never see released.

1.) Vindication– Many years ago, Vinnie gave me well deserved CRAP for naming a beer after myself. He told me he would never do that for one of his beers(name one after himself- not me!) So, if we are ever going to see Vindication, I am guessing that project will fall on my shoulders. The beer will have to be stark yellow lacking any caramel flavor. It will be easily dry hopped in a relaxing manner. We are only left with the best case Guestimation of when this will be. We’re quite certain the label will include a picture of Vinnie seated on the altar. It will most likely be released in conjunction with the First ever Winnie Convention(though not an officially liscensed product) which will force us into some measure of adjudication. He’ll be mad as hell that we used his likeness. The beer will force consumers everywhere to pontificate on whether to buy such a beer. Vinnie will still be one of only a handful of people able to recall a pre Vinnie beer society. There will be mass speculation for this beer. It will initially be offered for $1K per 187ml bottle and the project will crash and burn in Vindication because it’s not like I don’t have enough things going on around here either. I suppose we should get to work on Procrastination Vindication? An homage to our great friend to the north?

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Wine Celebrates, Beer Apologizes

It’s a simple statement really. For too many, Wine is celebrated and beer is left to apologize for lacking sophistication. Or so it seems. I promised back in my wine infused interview from my last post that I would work on my wine based blog and so here goes nothing.

In the last few months, several authors have found it fashionable to slam beer for apparently “trying to be more like wine and less like beer.” I didn’t realize they had cornered the market on using fancy words to describe the aromatics of fermented liquids. I guess it Christs’ fault? I mean if you want to blame someone, I would start with the Son of God. If he had served beer instead of wine at the last supper or had turned water into beer we might not be having this conversation. So yeah, I blame the Messiah. But I recently finished reading a new book to me called “Fermenting Revolution.” The book actually supports many suppositions that Jesus may actually have been working with Beer(or a barley based beverage) rather than wine in the bible. But, I didn’t mean to digress so far. I want to get back to these oenephiles and sophistication.

Actually, I blame ignorant writers looking to pick a fight amongst consumers who feel that beer is an easy topic. Problem is, beer really isn’t an easy thing to pick on these days. Craft brewed beers continue to see accelerated double digit growth and as such, more and more people are being turned onto the benefits of the explosion of beers that are now available on every corner.

But let’s get back to the article that really caught my attention. It was originally published online by Slate Magazine and titled:

“Beer in the Headlights. Sales are Flat. Wine is ascendant. How did this happen?” It was published on May 30th and has been written about by other bloggers who are much more timely in their writing than I am. In the article the author makes the following assertions in support of wine. I just roll my eyes every time I read them.

Wine marketers have it comparatively easy. They merely summon a picture of a bucolic vineyard or people raising their glasses around a table full of food—they don’t have to sell their selling points.

Unfortunately this much is true. See my post about “Something from Nothing” and you can see that I feel wineries have it too easy when it comes to marketing. They tug at our pastoral strings evoking the beauty of winemaking. Brewing beer does have a disconnect from the land in many ways. It can be problematic to sell Terrior when you’re making beer in the middle of an industrial park one mile from the Highway. Yet, they forget to tell you that numerous wines are made in these same industrial parks. It’s a dirty little secret.

This is why brewers have been frantically pushing beer-and-food pairings lately. Beer—which can be great with food, by the way—is in danger of being left out of the American mealtime, banished to the den (only when pro sports are on) or to the back porch (only for the early rounds of grilling).

Gee, I thought we were pushing beer and food pairings because beer can be a superior beverage when it comes to matching with food. Silly brewers, apparently we’re not ready to graduate to the big people’s table where wine reigns supreme. In reality, we’re already there. Beer and food pairings are working. I see evidence of this everywhere. I guess all the beer dinners that I have attended and presented at this year were really nothing more than a chef trying to placate my ego? But let’s get back to the article. I have more quotes:

Wine is basically an agricultural product (fermented grapes), while beer is the result of a complicated process of manufacture (boiling barley to extract sugars, adding hops and yeast, fermenting the wort that results).

Last time I checked, My barley came from a farmer who tills the soil for a living all the while praying to the Lord his maker for a bountiful crop at harvest. The Hops I use come from another set of Farmers who must tend to their crops during the brutal summer months and pray for no rain at harvest. So I guess that means, they aren’t really farmers then? Mass produced beer down to artisinal beers are ALL produced from living organisms that come from farms. To call beer an engineered product of “complicated manufacture” misses the point. Moving along to the next statement-

This holds true whether the brewer is a medieval English villager or Anheuser-Busch. The hallmark of beer is consistency: A brewer strives to make batch after batch of Pilsener so it tastes the same—and often succeeds without much difficulty. Wine is more variable: The sugar levels and tannins and acidity of the grapes fluctuate from year to year, and so does the character of the resulting wines. This explains why the whole concept of vintages is so central to wine but largely absent from beer.

I would argue that in many ways, beer can be more predictable but even so, ALL beverages will change over time no matter if they be beer or the holier than though Red Wine. The difference is that Domestic Mass producing type brewers strive for consistency. Me, I strive for expression in my beers. I worry not if they vary. What I concern myself with is that they taste great. AND no, I don’t care if you think that beers should always be the same. If that works for you then fine. It doesn’t work for me.

To all the winos out there trying to maintain your romantic notion of life and hillsides with hanging fruit, I have only this to offer. I like Wine too. I drink it often. Yet at the end of the day, your elitist attitudes towards a divine right as the chosen beverage of sophistication may go by the way side. Sure, we have a long road ahead of us. Still in only 11 years as a brewer I have seen numerous mile markers at the side of the road. Each time I pass one, I’m left wondering how many more there are on this road and how quickly we’ll be at the end. I must say, I like what I see.

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The Crossroads

Welcome to the Crossroads.

It’s 2007. We are in the midst of what many are calling the most amazing time in the history of beer in our country. So my friends, welcome to the Crossroads of American Brewing. In 30 short years, we have bolted from the basement of brewing and have catapulted ourselves into a pool of the most diverse and progressive thinking brewers in the world. We’ve left our storied but diluted American Brewing History behind us. Now we are fully united as a nation of loose cannons firing shots across every sacred brewing bow in the world. And you know what? It feels good.

Actually, it feels better than good. Why? Because some of the most creative and interesting beers are being made right here in my proverbial backyard.

Sure there is a measure of egotistical Americana involved in a statement such as that. But it’s true. In the last 30 years, we have gone through a revolution of brewing from 65 breweries to over 1400- the likes of which we may never see again. During this transition from pallid watered down lagers to more uniquely American full flavored ales and lagers, we have witnessed the rise of an American Brewing Scene which is inspiring brewers from here to Timbuk 2.

We’ve resurrected styles of beer that were headed the way of the Woolly Mammoth. Extinction is not in our nature as brewers. We believe that our beers live and breathe and that somewhere, even if in a remote corner of South Dakota, there is a consumer who needs our beers. And these days, it seems like there really is a need for these beers.

The internet has fueled a global trading empire for the smallest batch beers. It’s impressive to see beers from Norway and Denmark routinely show up on our bar during samplings. It’s not like that guy walked into his local 7 Eleven and asked them to replace Natty Light. Or did he? I’m starting to see our Wipeout IPA in 22 oz bottles on the shelves of 7 Elevens. I think Global Warming might be causing Hell to slip into some sort of Beer induced perma-freeze? It’s crazy. And at the same time, It’s down right exciting.

So, today I feel like I am truly standing at the Crossroads of American Brewing. We may finally have reached the proverbial Tipping Point- that one place and moment in time where things shift for the better and only later can we look back and view the momentous accomplishments with better clarity. Sir Isaac Newton once proclaimed, “If I have seen further. It is because I have stood on the shoulders of giants.”

A solidified beer foundation has been laid by the pioneers and those who blazed the malted trails before us. These breweries are fully invested and dot the new American Beer landscape. In 30 short years our roads have been carved, paved and continually stretched by the great brewers at Sierra Nevada, Anchor, Widmer, Goose Island, Alaskan Brewing Co and numerous others. And they continue to innovate, experiment and refine their beers ensuring they are delivering a World Class beer at every turn. These are the beers of My American Breweries. These are the beers I think of when I hear the words American Beer.

And for that, I am thankful to have reached the Crossroads when I did. But the coolest thing about Crossroads is that they have several paths leading in and out of the same intersection. In this way, each brewer wandering down the path that is known as American Brewing has an opportunity to set out in differing directions. This is my favorite part of reaching this intersection. Every time you get there, you always get to make a decision about which direction to set off in.

It was inevitable that we would all meet here. When you’re working to grow the whole category of better beer, a party is bound to break out when you start to reap what you have sowed. Today, I see American Craft Beers standing squarely shoulder to shoulder, like giants, at the Crossroads. Our growth numbers are staggering and Americans are clearly embracing flavor and all the excitement our beers offer

During the last 30 years, we have honed our craft and without fail, we have educated the consumer all the while keeping our feet squarely on the accelerator of flavor. In this way, we are consistently delivering new experiences seemingly on a minute by minute basis. Yet, there are always new crusaders joining our cause. The result is that now that we have reached the Crossroads, we get to greet our new fellow brewers who have journeyed to this place as well.

Five years ago, there was no Surly Brewing Co. Captain Lawrence Brewery was only an idea in Scott Vacaro’s mind. And, 60 months ago, there were only a few pieces of scribbles on paper regarding this Lost Abbey. Yet, some of these brewers and their beers now dot the landscape of American Brewing. Don’t for a moment think that people haven’t noticed.

So now that many of us have reached this great place known in my world as The Crossroads, it is our duty to offer assistance to those who have come with good intentions. Those seeking The Crossroads like a miracle diet pill will find only a placebo in their quest. For the Crossroads are not found on a marketing map. You can’t ask a focus group for directions and if you happen to find it mistakenly by the Grace of God, don’t be surprised if an Italian Brewer from Delaware asks you to point your car back in the direction you came from. It was a long tiring road to get here.

We’ve earned the right to be a little arrogant about our beers. Seriously, no where else in the world can you find this level of diversity being exercised at this highest of qualities. In 30 years, we have scaled a massive mountain and we did it by blazing our own trail. Many of us will be seen as the Giants Newton alluded to. But you’ll need to excuse me for a moment as I am not ready to retire just yet. You see the thing about explorers is that they are always looking for the next adventure.

This means that when the time comes to part our ways, we’ll set off going back in a direction possibly from whence we came or potentially, one that we hadn’t realized even existed. Now that I have found this place, I have come to the conclusion that while I like the paths currently leading into and out of it, I typically much prefer the road less traveled.

So, if you see a semi bald brewer wearing board shorts, flip flops wielding and a Chainsaw. Fear not. You have found the fearless author of this tome. Every explorer needs the right tools to navigate his or her way. A chainsaw may be the one piece of equipment that allows me to see the forests from the trees. If you want to meet me at this proverbial intersection, I am always in need of companions. Just make sure you bring enough gasoline to keep the Chainsaw running. As a wise Carpenter once opined, ”We’ve only just begun.”

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Two Things?

So this past week was a very busy one with the Real Ale Festival in Carlsbad going on among other things. On Sunday, I decided like the last 10 years not to run the Rock and Roll Marathon. But for those of you who care, there is a Marathon in Dublin in October that interests me. Can you imagine how good that Guiness would taste?

I titled this two things tonight as there have been two online things that have piqued my interest in the last week. But before I digress, I thought I would share that after a weekend full of Real Ale(lord knows I don’t drink Fake Ales) and Vince’s food, I opted for a Spring Mix(read May Showers bring Weed Salad) with Blue Cheese and Sauvignon Blanc for dinner tonight.

This is important as I will shortly come to the defense of my beloved barley while consuming wine(just to prove I am an equal opportunity spirited writer)! So, this evening I am coming at you live on the heels of glass number two of Joseph Phelps Napa Valley 2005 Sauvignon Blanc. Because I know that my readership is terribly concerned with appellation issues.

So, tonight is about two things. Well, maybe three things. First, I haven’t yet used this blog to discuss the politics of anything so we’re going down that road tonight. Below, you will find some questions. These were recently published in an article in which the CEO of SAB Miller was interviewed. In an effort to dismiss rumors of our impending merger with a larger conglomerate, I thought I would take the effort to answer the same questions on our terms. Please follow along at home(with apologies for the lack of brevity. His not mine)! This is a two part posting that will get into the wine side of things later.

For the sake of this blog, let’s pretend that I was being interviewed about our year using their questions. It’s fun. I swear it is. From his interview then.

How would you characterize the company’s fiscal year just ended?
The SAB Miller Answer- The year gone by has been very successful. Latin America was amongst the strongest regions of growth, but Europe was as impressive. And we also had very strong volume growth in Asia, so our performance all around is strong.

Tomme Responds: Well, we’re still in business after our first year. I think that’s pretty kick ass. We made a bunch of new beers and we didn’t kill anybody. As for Latin America, it was our weakest region but Europe was awesome. They opened their arms to me and I can’t wait to go back and brew another batch of beer there. I’m thinking of hooking up with the guys at Struise. They make great beer. In terms of Strong Regions, we experienced great growth everywhere we went. Personal Growth is most important to me. I had a lot of it this year. We especially made in roads in the North East. The weather may suck but the beers are great and the people the best.

We haven’t been able to tap into that hot Asian market yet. Too many young drinkers. We feel there is most certainly a happy ending or two waiting for us in the future should we allow our brands to go there. But we’re holding out waiting for maturation of our stuff.

Is the integration of Bavaria, which you bought in 2005 for $7.8 billion, now complete?
It’s pretty much over with. We are now in the middle of changing the trajectory of the business. Bavaria is about a third of our profits, and this year will be one of great investment in the business.

Tomme Responds: Everyone knows by now how I view Germanic Brewing traditions…It would be a silly investment for me. However, I’ll take a fleet of their Mercedes delivery trucks. Our beer deserves the best. They make soft suspensions. At least that is what I have been told.

He says,“For example, we are building a new brewery on the outskirts of Cali in western Columbia. We’re essentially taking a disorganized portfolio of regional brands and making that portfolio more national, with a bit of character to it.”

Tomme says- I’m 100% independent but we will always have a disorganized portfolio. Just ask my accountant. Adding character is something that writers do when there’s a need. Unless of course the plot line doesn’t require attention. Methinks, I should start investigating that need in Western Columbia during revisions too? Nah, we’re solid in act II. Perhaps when we get to act IV?

Do you often take beers across borders?
We do, if they show signs of suitability for that. We have designated three of our brands for marketing around the world – Peroni Nastro Azzurro, Pilsner Urquell and Miller Genuine Draft.

Tomme responds: I take beer across every border possible. Beer is the ultimate conversation starter no matter what language you speak. It’s a quintesential beverage. It is perhaps the one thing that qualifies as a universal language.

Which of those three has had the most success overseas?
MGD. We make MGD in Russia, Italy, Poland, Hungary and South Africa, as well as in the U.S. It is almost a billion liter brand in Russia and is very popular on the club scene.

Tomme Says: We don’t have a billion liter brand of anything so I will put my money on anything that Sam Makes. Dogfishead is a universally, globalized, serialized thing. I even know which state that beer is made in… Thank God my fifth grade state report was on the great state of Delaware or I wouldn’t be able to find it on the map!

After that, I would say Brooklyn and New Belgium. I love Peter but he speaks funny English. This is better than ok as I speak funnier than you know what Flemish. As for Garrett, we’re still trying to figure out what language he speaks.

Your growth last year came partly from renovation of mainstream brands. Can you give an example?
We have those three international brands, but we also discovered that other brands have [cross-border] appeal. For example, we have a brand called Kozel, which in the Czech Republic is a lower mainstream brand. The brand’s symbol is a goat. In Slavic countries, the goat symbol plays very well and so Kozel has become a roaring success there. I don’t really understand why.

Tomme Replies: Well, we knew Sharkbite Red Ale would be our go to guy for the first year. Like a cagey veteran, we signed on for a two year deal. We’re in the process of reloading our talent and think we’ve got the key players inked to long term deals. They may be short on experience but their entusiasm more than makes up for it. As for symbols, we think the Celtic Cross plays well in countries where drinking is legal. You know, the Christian ones.

What about China and India?
Those markets are polar opposites of each other. The Chinese market is very open commercially – there are very little licensing requirements. It is a very high volume, low price market. We sell roughly as much beer in China as is sold in the entire UK market.

India is the opposite: it is tiny, and has by far the lowest beer consumption per capita, at less than one liter of beer per annum. Their relationship with alcohol is quite troubled. Recall that Gandhi was a teetotaler. The problem is just trying to peel back the state. It is very difficult to get permits to do anything. Ironically, India’s economic development is held in check by its democracy.

Tomme Thinks: I should visit there one day? Either one of them. I too have a Buddha Belly. I am troubled by teetotalers. Aren’t we all?

How are you growing the Chinese market?
What we have been doing in China is taking brands national, getting better distribution, and improving quality dramatically. Our brand Snow is the most national brand but no Chinese beer brands are truly national.

Tomme Says: We are growing like Snow White’s date on prom night in China. It’s a very liberating experience. We hope to continue the unveiling there. We will let China come to us, that’s my motto.

Save for imports and craft beers, the U.S. beer market continues to stagnate, and your profits there declined for the second straight year. What’s the problem?
Two years ago we did not declare victory when things were going swimmingly for us in the U.S. so we are not declaring defeat now. The issue right now is cost pressures, in aluminum specifically. We spent about $100 million dollars more on aluminum this past fiscal year than the year prior.

Tomme Says: I blame Crackhead Dave… He’s a big fan of alumininum. Me, I have no worries. Our beer sells itself- with or without boobies. I like that part about our beer. “It taste’s great without all the filling…” Aluminum is something I don’t have to be concerned with. Crackhead Dave on the otherhand….At least he doesn’t run $100 million in damages.

What do you make of the craft beer resurgence in America?
I think it’s going to fade. It’s inevitable.

Tomme Says: I for once agree with him. It’s inevitable that our beers taste better and it(macro brewed beers) will fade. But that’s just my .02 worth. My money is on Avant Garde in the 5th race. I know it’s an underdog(small stable with low resources but there’s just something about the little guy that makes me feel good).

Tell us about Miller Chill, which you just launched.
We launched Chill in a few test markets and it was so well received that we are taking it nationwide by the Fourth of July. It’s an American take on a Mexican classic – a light beer with lime and salt. That doesn’t sound very prepossessing but it drinks extremely well. It is flying off the shelves now.

Tomme Says: I enjoy a michlada when I am in Mexico or close by. I have yet to enjoy a Miller Chill and I will always go for the original. I have a feeling it’s flying off the shelves due to Seismic Activity? I blame Global Warming for plate shifting and the ensuing earthquakes knocking the product from it’s place.

How is Anheuser-Busch looking?
I would say it’s too soon to tell. [New CEO] August Busch IV brings a fresh approach.

Tomme Says: Like a redheaded step child on Christmas or an analyst on Wall Street. Either way, there is a lot of spinning going on. Reminds me of Dizzy Sticks at the AB Company Sloshball Game. Tough to find first base. I hear Louie the Lizard is coaching First these days. They put him out to pasture. He loves the well manicured lawns of the baseball diamond.

“Fresh” how?

I don’t want to comment there. They are grappling with their problem, which is essentially the difficulty of providing growth when you have such a huge position in the mainstream U.S. market.

Tomme Says: I’m pleading the 5th. My boy Sam was deposed enough for 16 of us.

Is it worth it to get into a price war with A-B in the United States?
We try to build brands rather than cutting prices. It sounds pious but it’s true. A-B’s advantages are in the mainstream, where they have huge operating scale and can provide superior levels of service. So I think we’ll take them on in things they are not as good at, which is premium brand development. A head-to-head slugfest with A-B in their heartland is not very smart.

Tomme Says: Well, We hate to agree here but a head to head anything at this point would be foolish. We make beers that amaze people. They make beers that beg questions… So, let’s just both agree like Presidential candates, that we’re good at Premium Brand Development whatever that means…

Will we see more acquisitions from you this year?
We are always doing strings of deals. Activity is driven by what comes up.

Tomme Says: I bought an IPOD last year. That was a major acquisition some would say a life altering experience. I don’t think we’ll work on acquiring too much this year although there is talk of more capacity vis a vis more fermenters. Shiny tanks are nice!

Haven’t most of the likely targets been bought already?
The short answer is yes. In China, we are still acquisitive, but even there things have tightened up. There are still some businesses that might become available in Russia and in [the former Soviet republics], but prices have tightened up. There will be consolidation yet to come but the pace is much slower.

Tomme Says: Life is about things that are bought and sold. I think we have more to go in this department. Thank GOD! WE have a great CPA on our team.

What is your favorite beer?
Pilsner Urquell.

Tomme Says: Whatever Vinnie is most proud of this week. Goodnight. Vinnie says hi by the way- Sammy too.

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Barrel Room Update

We’ve been open for business for over a year. Hooray Beer!!! When we started this Lost Abbey project, we envisioned a barrel room like no other barrel room we had ever seen in a brewery. With this in mind, we created a sanctuary off to the side of our tasting altar. In this catacomb like room, we stacked row after row of oak barrels inside. It took us almost 6 months to get all 90 barrels full of beer. The good news is that now that all 90 barrels are full, we have acquired some 40 more barrels bringing our total to 130 Oaken Opportunities.

About a year ago, when we opened for business, the questions flowed. “How long does the beer sit in the barrels? How many different beers will you be releasing? Does this mean there will be more Cuvee available?” We still get these questions on a regular basis so I thought I would address them here.

First, we are producing the following beers from the barrel room at least once a year.

Cuvee de Tomme- Currently 9 oak barrels filled- anticipated release date is November of 2007.

Older Viscosity- Currently 10 oak barrels filled- anticipated release date is September of 2007.

The Angel’s Share(the Brandy Version)- Currently 9 oak barrels filled- anticipated release date is September of 2007

Red Poppy Ale- Currently 4 oak barrels filled- anticipated release date is October of 2007.

There are also many unique creations that will see the light of day as they mature. So far, we have released some En Garde, Amazing Grace and shortly there will be a special release for the members of our Patron Saints Club.

There are a bunch of randomly filled barrels that we will experiment with as we work on blending of casks for future projects. But let’s tackle some of the questions.

First, most of the beers in the barrel room will remain in oak for no less than one year. The Angel’s Share and Older Viscosity barrels are typically ready in 6-12 months. The other beers(sour versions) require something more akin to the patience of Job and as such I tell people 12-18 months. For those playing along at home, this is important as we have recently celebrated our 12 month anniversary. The next six months will be about selecting the best barrels and creating awesome blends. I for one am very excited about this.

Recently(at our anniversary party) we tapped a cask of The Angel’s Share that was aged in a Bourbon barrel. It was very well received. So well received that I have relented and brewed a batch of The Angel’s Share that will be finished in Bourbon Barrels and sold next year. This way, we can offer two versions of the same beer but with differing wood finishes.

This notion of multiple wood finishes is quite common in the whiskey world and is something that I had hoped to adopt at The Lost Abbey. It seems that our Angel’s Share was a natural fit. In the future, we may even look at 1-2 more finishes for this beer if we feel it is justified.

This past weekend, our patrons had to duck between the rows of the new oak barrels in order to get to our altar. The questions starting flowing as soon as they were seated. “What are you going to put in the new barrels? Can we expect more Cuvee? What is the first beer you will put in them?”

The answers are Yes, more Cuvee. We will be working on a few new projects(that we aren’t willing to discuss right now) and the answer to the other question is Duck Duck Gooze will be the first beer in the pipeline. Just remember that it will be 18 months before this one gets released so we’re looking at January of 2009.

It’s funny to be talking about beer 18 months out. Not many people and brewers are writing schedules for this far in advance. Most beer takes 9 days to make not 500 plus days. Maybe I will start speaking in terms of seasons like a farmer. (Holding a bottle)- “Now, this one here took seven seasons to get from tank to glass…” Oops. I forgot, we live in San Diego where there aren’t any seasons.

That’s it for the update. Thanks for listening. Apparently, it’s barrel filling season here at The Lost Abbey. We have tons of work to do(nothing new there). And at the end of the day, we won’t even know what these beers will taste like until 2009. Strange But True. Welcome to my World

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Sydney’s First Birthday

Today

Was my daughter’s first birthday. She’s now a whopping 365 days old. That makes her sound so much older. Almost old enough to drink Old Viscosity- which I maintain is certainly not her favorite adult libation… or her father’s for that matter!!!

Tonight, we’re celebrating. We’re celebrating that after 365 days on this great planet, she’s accomplished some cool things. Like for example, she knows how to pull on the tap handle that daddy points to. She’s yet to learn how to close “said” handle however, like most grown ups, she smiles with glee when the river runneth through said tap. As the maker of said river, I would interject here that it would make me happier only if she learned how to stop said water of life from flowing…details I tell you.

For those of you who live in San Diego and visit our brewery, this comes as no surprise. Sydney is a frequent attendee at the alter of greatness we call Port Brewing and The Lost Abbey. She knows her stuff well. We expect her first words to be “world class” or perhaps “Gold Medal…” But then again she may have moved on to the business of life and be willing to blast off a “hey, you owe us $3.00 a pint…” We’re just not sure which way she leans yet. It will be sassy no matter which direction her tongue takes her.

I have this bet with her mother that her first word will be LAMBIC. This is only due to the fact that Brettanomyces is too polysylabic. I’m holding that one back for our First Parent Teacher Conference Night.

Um, “Mr. Arthur, did you know that Sydney broke off a Brettanomyces reference today…?” She did. That’s my girl!!! Did she make Vinnie proud and reference Pliny too?” I can’t wait. She’s not only a step ahead, she’s one and a half fake ID’s ahead as well. My daughter turned one today and she knows great beer and she knows it better than a one year old can(with apologies to Ava Rae Murray of Pizza Port Fame- who has yet to turn one year yet)!

I for one, am looking forward to more conversational opportunities with her when we can discuss the merits of Avant Garde and Cheerios. Both sport a decidely “toasted” quality and at the same time have subtle nuances that need to be discussed on their own. She’s told me as much.
Still, I felt it was important to stop for a moment and share this moment with all of you and especially her. So Sydney Happy Birthday. Your Daddy is very tired. He double brewed today. It won’t pay your tuition yet but that’s life. In honor of your birthday, he threw back a chocolate with chocolate frosting cupcake and a bottle of Deus. Certainly this was not a pairing made in heaven. But at the end of the day, a beer made in the Champagne Method needed to be drank. Cupcakes be damned!!!

Happy first birthday my little one. Daddy has to go back to work now. Something tells me that college in 2025 won’t be cheap… I think I hear the Angel’s calling. What’s that, there’s a shortage of barrels? Someone tell the Dean, I have his check… I just need to sell a few more cases of the good stuff.

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Real Ale Festival June 1 & 2 at Pizza Port Carlsbad

Our sister outfit, Pizza Port, will be hosting it’s annual Real Ale Festival June 1st and 2nd at the Carlsbad location. From the website description:

The most amazing selection of Real Ales dispensed in the traditional way using beer engines and this year we will even have some Real Ale bottled beer to taste. It’s a great way to get educated while having too much fun!

Admission is $25, which gets you admission for both days, a commemorative glass and eight tasters. Additional tasters are available for just $1 apiece. There’s also a VIP Tasting, which is $40, but it gets you in at 1pm on Friday (instead of 4pm for the great unwashed), plus access to a whole bunch of real ales that are too limited to make available during the main sessions.

If you’ve never been to one of Pizza Port’s events (e.g., the Belgian Beer Fest, Real Ale Festival or Strong Ale Festival), then you definitely need to attend — it’s always a great time. (Oh, plan on getting a hotel and/or taxi — you will definitely need it!)

You can get all the information on Pizza Port’s website right here.

VIP tickets are available for purchase online right here.

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First Anniversary Party Video Fun

So our First Anniversary Party was awesome!

Hundreds of people (not Tomme’s prediction of 35) turned out to sample nearly a dozen special brews and pick up the new release — Ten Commandments as well as the über-rare and incredibly delicious Cuvee de Tomme.

For those of you who couldn’t make it, we put together a short video of the festivities. Once you’re done enjoying it the first time, make sure to go back and watch it again — this time counting all the Tomme Arthur look-alikes. (Make sure to have one drink for each of them!)

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Lost Abbey Issues Ten Commandments

Port Brewing Company’s First Anniversary Release a Dark Belgian-Style Farmhouse Ale Made With Raisins, Rosemary, Honey and Brettanomyces

Lost Abbey Anniversary Release Ten Commandments Dark Farmhouse Belgian AleSan Marcos, Calif. – While not exactly descending the mountain with two stone tables, Port Brewing / Lost Abbey’s award-winning brewmaster Tomme Arthur did make his mark on the craft beer world today with the release of Ten Commandments, a Belgian-style dark farmhouse brewed with raisins, fresh rosemary and honey. As an added twist, a secondary wild yeast was also added to the brew during bottling.

The craft brewer’s anniversary issue, Ten Commandments is a mocha-garnet-colored ale that offers a rich, rustic texture with strong notes of banana and fig, invoking the complexity and character of the artisanal beers of the southern Belgian countryside.

“I’ve always been inspired by the unpredictability and artistic style of Belgian ales like Fantôme’s Black Ghost,” said head brewer Tomme Arthur. “In creating Ten Commandments I wanted to emulate that perspective but add an unexpected touch. Using mercurial yeast like Brettanomyces in combination with raisins, herbs and honey delivers a pleasant, full-bodied profile and mélange of flavors unlike any other beer.”

Ten Commandments is 9 percent alcohol by volume and ships in 750ml cork-finished bottles. Brewed in limited quantities (280 cases in 2007) and released annually during the brewery’s anniversary, it is available directly from the brewery and in Port Brewing markets May through September.

About Port Brewing / Lost Abbey
Founded in 2006, Port Brewing Company produces a line of award-winning American ales as well as the groundbreaking Lost Abbey family of Belgian-inspired beers. Craft brewed under the direction of co-founder and two-time Great American Beer Festival brewer of the year, Tomme Arthur, four beers are issued under the Lost Abbey label year-round: Avant Garde, Lost and Found, Red Barn and Judgment Day. Additionally, a number of seasonal and specialty releases including Ten Commandments, Cuvee de Tomme and the Angel’s Share, are offered at various times throughout the year. As many of these are blended and aged for up to 18 months in French Oak, Brandy and Bourbon barrels, Lost Abbey beers are universally recognized for their complexity, unique flavors, and bold, boundary-pushing styles. Port Brewing is located at 155 Mata Way, Suite 104, San Marcos, CA 92069, USA. Telephone (760) 889-9318, web: www.lostabbey.com.

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