Beer 511

Exploring the Craft Beer and Homebrew Scenes in Peru (Country Code 51) and the USA (Country Code 1)

Author: juan (Page 1 of 19)

Upcoming releases of Resilience IPA

As Resilience Butte County Proud IPA comes out fermentation, breweries all over are preparing release events in the coming weeks, including a number of  breweries around the greater San Francisco Bay Area.

Fieldwork Brewing Company already released their version (hazy, of course!) on December 6th, and Altamont Beer Works in Livermore poured theirs on the following day.

Monk’s Cellar Brewery and Public House, in Roseville started pouring theirs today.

Del Cielo Brewing, in Martinez, and Shadow Puppet Brewing Company, in Livermore,  will each start pouring Resilience IPA at 4 pm on Wednesday, December 12th.

On Saturday, December 15th, Martinez’ Five Suns Brewing will release their version of Resilience in time with their one-year anniversary party, and it seems that Sierra Nevada’s own Resilience IPA will also be on tap on Saturday, at Jack’s Taps in Pleasant Hill.

On Wednesday, December 19th, Calicraft Brewing Company will be having Sierra Nevada’s Resilience IPA on at the Calicraft tap room in Walnut Creek.  However, Blaine Landberg, Calicraft’s founder and owner, has taken thing one step further, and, on the 22nd, will be holding a “Resilience Day” and pouring Calicraft’s own Resilience IPA “5 Ways”: Classic, POG, OPM, Coffee, and 2 firkins!

 

UPDATE (12/12):  I’ve got word that Drake’s Brewing Co., in San Leandro, is pouring Resilience today. New Helvetia, in Sacramento, is doing the same, starting at 4 pm; so is Grillin’ and Chillin’ Alehouse in Hollister.

Danville Brewing Company, in Danville, is releasing its version of Resilience IPA on Thursday, Dec. 13th.

The Bistro, in Hayward, will be serving Resilience starting on Friday, Dec. 21st.

Rock Bottom Brewery & Restaurant in Campbell will hold a release party for Resilience IPA, in conjunction with the Santa Clara County Firefighters union, on December 28th.

 

Brewing Community Unites for Camp Fire Relief

In response to the terrible Camp Fire in northern California, which has destroyed thousands of homes and leveled entire communities -continues to burn as this is written- Sierra Nevada Brewing Company stepped forward with a proposal to brew a beer and donate all sales to fire victim relief efforts.

Similar collaboration benefit brewing efforts are not new to the California craft brewing community. Last year, after the devastating fires in Sonoma County, Russian River Brewing Co. enlisted dozens of craft breweries to brew Sonoma Pride beer. Their efforts helped raise over $1M for Sonoma fire relief.  Similarly, just a few months ago, after the Carr Fire, five Shasta County craft breweries teamed up to raise funds by  brewing Shasta Strong IPA.

This time, Sierra Nevada’s founder and CEO, Ken Grossman got the ball rolling with this message on Facebook:

Many of you have asked if we will be brewing a fundraiser beer to support Camp Fire relief efforts. The answer is a resounding “yes.”

We are proud to announce that we’ll be brewing Resilience Butte County Proud IPA and donating 100 percent of sales to Camp Fire relief. In addition, we are also asking every brewery in America to brew Resilience and do the same.

I’m sending a letter to brewers across the country, inviting them to join us in a collaboration brew day on Tuesday, November 27. We are working with malt and hop suppliers to provide raw ingredient donations to all participating breweries and are asking those breweries to donate 100 percent of their sales, as well.

We know that the rebuilding process will take time, but we’re in this for the long haul. Our hope is to get Resilience IPA in taprooms all over the country to create a solid start for our community’s future.

Thank you to each and every one of you for your support. We’re right here with you and we’ll get through this together.

– Ken

The response from the always close-knit brewing community has, of course, been tremendous and hundreds of breweries in California and further afield have signed on.

Some of the Bay Area breweries that are participating are Danville Brewing Company, Del Cielo Brewing, Shadow Puppet Brewing Company, Ghost Town Brewing,  Russian River Brewing Co., Altamont Brewing Company, Almanac Beer Co., Anchor Brewing Co., Drake’s Brewing Company, 21st Ammendment, Morgan Territory, ….

There is a growing list of participating breweries on the Sierra Nevada webpage.

In addition, the recipe for Resilience Butte County Proud IPA has been made available to homebrewers via the AHA, and homebrew supply retailer MoreBeer! may (emphasis on may) be releasing a homebrew ingredient kit.  Homebrewers, who of course cannot sell their beer, are encouraged instead to make a donation for Camp Fire relief via the Golden Valley Bank Community Foundation.

Blue Oak Brewing Co. (San Carlos, CA)

I found Blue Oak Brewing more or less by happenstance.  Liz and I were at the south end of the SF Peninsula, and having finished an errand, we decided to treat me to a beer before making the long trip back home.  We turned to the AHA‘s Brew Guru app and it led us to Blue Oak.

Blue Oak Brewing is the brainchild of Alex Porter, who is the owner, brewer, and (when we were there) bartender.  He opened the brewery almost two years ago. Most of that time, I surmise, it was sharing space with the cidery nextdoor, but in September, Porter expanded into a larger adjacent space and made it into the current taproom.

The space is set up on an open floor plan, appointed with tables and barrels to sit at, in addition to the bar, with a trio of fermenters tucked into one corner.

As for the beers, Porter’s got a good mix of IPAs, Belgians, kettle sours, and fruited beers on tap.  When I was there this weekend there were twelve beers on tap. Not bad for what seems to be essentially a one-man operation on a 7-bbl brewhouse.

I opted for a flight of Cordilleras Kriek, Brother Joshua, Junipero Citra, and Ginny and the Giant Peach.

The Cordilleras Kriek (5% abv, 2 IBU) had a nice sourness with plenty of cherry flavor. It was little sweet in the mouth, but finished surprisingly dry at the back end. It was my favorite by far. I would’ve taken home a crowler of it, but it’s only served by the glass.

Junipero Citra (5.6%, 25 IBU) is a saison brewed with juniper berries and coriander, and dry-hopped with Citra hops. It tasted piney and citrusy, and was quite effervescent. I did take home a crowler of this one!

Brother Joshua (7%, 18 IBU) is a nice, dry, Belgian dubbel. Quite enjoyable.

The only one of the set, that was a bit of a disappointment was Ginny and the Giant Peach. It is 6% abv kettle sour fermented with white peaches. It was nicely sour, but the peach flavor was not very strong and it was also somehow hollow, like it dried out too much. There was a nice funkiness to it, though.

It just goes to show that, although San Francisco and the East Bay tend to get a lot of the buzz, there are other corners of the Bay Area brewing scene that are well worth exploring .

 

 

Blue Oak Brewing Co.
815 Cherry Lane
San Carlos, CA 94070

www.blueoakbrewing.com

Gilman Brewing (Berkeley, CA)

Over the weekend I stopped in at Gilman Brewing, on Gilman St, in Berkeley.

The space is fairly cozy. One is greeted by the taproom immediately upon entering, in a small, low-ceiling foyer, leading onto a passage backed by a long standing bar pushed up against the backside of the fermenters.  However, above there is a two-level deck overlooking the brewhouse, with a selection of tables and bar stools.

Off to one side there is a game room, with corn-hole, and -I think- a fussball table.

It was my first time there, and the staff were very helpful in steering me toward good beer selection

s for my flight.  I tried  (clockwise from top center, in the picture above) La Ferme Noire (dark saison with brett, 7.7% abv), Old Rusty (Belgian golden strong, 8%), Pineapple Jardin (Belgian golden sour, 5.8%), Cheval de Fer (limited-release dry-hopped Belgian saison, abv not specified), and Fuzzy Dice (hazy IPA, 7%).

I liked all the beers, but I was kind of rushed and didn’t take notes, so I can’t remember details of all of them.  Fuzzy Dice was good, I do remember that.  So were Cheval de Fer and Old Rusty, but, for me that day, the real standouts were the two sours.

Le Jardin is a kettle sour, which means that it was soured with lactobacillus before the wort was boiled.  It is dry, and mildly tart, not puckeringly sour, which makes it a good “gateway” into the world of sour beers.  That it was then fermented with Belgian yeast strains adds pleasant complexity to the flavor -some citrus, stonefruit, ….  It is no wonder that I liked it, as I am partial to both, sours and Belgian-styled beers.

Pineapple Jardin is Le Jardin with the addition of a half-ton of fresh pineapple per batch. So, take what I said above about Le Jardin and picture that with the sweetness and tartness of pineapple, with loads of pineapple flavor on top of that, and you’d be getting the picture.

 

 

Gilman Brewing Co.
912 Gilman St.
Berkeley, CA

gilmanbrew.com

 

Online Book: “The Beer Market in Peru”


The Beer Market in Peru (January 2018, 42 pages), an analysis of the Peruvian beer market published by the Lima office of the Flanders Investment & Trade agency.

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