Northwest Indiana has another microbrewery on its hands. Enter, Bulldog Brewing Company. The soon to be open brewpub in Whiting, Indiana is offering a variety of brews named after regional history. It is opening Saturday, October 8, and you better believe that I will be there to sample the brews first hand. Support your local beer makers and keep the culture growing in Northwest Indiana.
Bulldog Brewing Company
1409 119th Street
Whiting, IN
219-655-5284
Read more about the owners here: http://www.nwitimes.com/business/local/article_982f3b94-9ad8-5b2e-9974-e3a48e68fa98.html
Friday, October 7, 2011
Thursday, October 6, 2011
Bourbon Barrel Stout
Brewer: Bluegrass Brewing Company, Louisville, Kentucky
Alcohol Content: 8.5-9%
Official Description from Brewer:
"This complex stout has aromas of bourbon, oak and dark roasted malts. Full-bodied, silky stout aged in Bourbon Barrels for 60 to 90 days. The aging process produces a smoky richness from the deep char of the barrels. Roasted barley flavors of chocolate and coffee develop as the stout continues along. Finishing hints of vanilla and bourbon finds it way down the back of the pallet."
Wilk's Take:
After my encounter with Bourbon Barrel Stout at the Valpo Brewfest and how exceptional the BBC RIP was that I already sampled, I made the effort to buy myself a four pack of the stout for some sampling. After giving away three of the bottles I actually was able to enjoy the fourth prior to dinner last night. And with the rare, warm October weather it was while working the grill.
Forgiving BBC their spelling error in the description (insert "Kentucky intelligence" joke here; I won't because I've heard the same lobbed at me about Indiana while working in Chicago) I can honestly say that not one word of what they think of their beer is a lie. I, as evidenced by the blog, am never so succinct in my description of these beers. BBC must pay someone to come up with this stuff. (They do, he's called the brewer).
Bourbon Barrel Stout pours like a watered down beer. There is no thickness to it whatsoever and I poured it, like I do all my beers, to have minimum head. This isn't the used motor oil that stouts and porters can give, this is the fresh stuff right out of the quart! And the aroma! If you like bourbon, or any kind of whiskey, you will love the sweet air surrounding this beer. You would think that you just got a Maker's neat and not a beer. I really like that in these barrel beers. Two Brothers did it well with their offering at the Illiana Brewfest as well.
There's not much more I can say about this beer that hasn't already been said. If you consume it too quickly, you really miss out on the bourbon notes. The chocolate and coffee undertones are prevalent no matter how fast to take it in, but are a supporting cast at best to the star of the show. Low and slow my friends; that's the mantra you want to repeat to really get the best out of this beer and really appease your palate!
Suggestion: It's obvious right?
Value: About $7-$8 a four pack if memory serves me correctly. Not a steal by any stretch of the imagination, but good for a night of mellow consumption.
Michelle Factor: M:"I taste chocolate." W:"But did you like it?" M:"I wouldn't drink a whole bottle if that's what you're asking. Can we get some more of that pumpkin ale?" W:"ABSOLUTELY NOT! How about we try another pumpkin ale later." M:"Anheuser Busch, big deal. You love Michelob Golden Draft." W:"Touche my dear, touche."
Monday, October 3, 2011
Shock Top Pumpkin Wheat Ale - Addendum
Those bastards!
If you didn't think the craft beer movement was in jeopardy, look no further than Shock Top Brewing Company. This is what I got for posting too damn quickly. Getting content out there is no good if you don't do research.
My apologies to my fellow craft beer brethren out there. I led you astray by not divulging fully the following:
Shock Top Brewing is wholly owned by Anheuser-Busch.
It doesn't alter the taste of the beer by any stretch of the imagination, but no wonder the value is there. $6 for a six pack is because of the big machine behind it. I support smaller, local brewers. Had I not been duped by the packaging I never would have paid for this beer.
If you didn't think the craft beer movement was in jeopardy, look no further than Shock Top Brewing Company. This is what I got for posting too damn quickly. Getting content out there is no good if you don't do research.
My apologies to my fellow craft beer brethren out there. I led you astray by not divulging fully the following:
Shock Top Brewing is wholly owned by Anheuser-Busch.
It doesn't alter the taste of the beer by any stretch of the imagination, but no wonder the value is there. $6 for a six pack is because of the big machine behind it. I support smaller, local brewers. Had I not been duped by the packaging I never would have paid for this beer.
Shock Top Pumpkin Wheat Ale
Brewer: Shock Top Brewing Company, St. Louis, Missouri
Alcohol Content: 4.2%
Official Description from Brewer:
"Shock Top Pumpkin Wheat is the first seasonal ale from Shock Top. With a flavor that’s refreshingly fall and distinctly Shock Top, it’s guaranteed not to be the last.
Shock Top Pumpkin Wheat is a traditional Belgian-style wheat ale brewed with ripe pumpkins and a variety of autumnal spices, including nutmeg, cinnamon and cloves. This seasonal unfiltered wheat ale has a deep amber color and is crafted with a refreshingly distinct pumpkin spice that fully captures all the flavors of fall."
Wilk's Take:
Now, it normally would not be in my nature to start a beer critique by mentioning another beer, but my hand is almost forced to in this situation. I've never tried a pumpkin ale prior to this year. I suppose I've always stuck with any number of Oktoberfest brews and shied away from pumpkin varieties. At the Beer Geeks one year anniversary celebration (which, I know, I never wrote about), I had the pleasure of trying Southern Tier's Pumpking. I was amazed. The snifter held pumpkin pie in a glass, complete with whip cream. No, the beer wasn't topped with whip cream but it sure tasted like it was. This set the bar incredibly high for pumpkin ales to follow.
Enter Shock Top's Pumpkin Wheat Ale. If you inspect the neck of the bottle closely, nestled just below the cap, Shock Top has provided instructions on how to pour the beer. I'm paraphrasing here, but it goes something like this: "Pour down side of glass until there is about 1/2 inch of beer left in bottle. Swirl bottle around to release full flavor of spices, then pour remainder." I missed this the first time. Let me assure you however that swirling the remaining half inch really does nothing to alter the taste.
Shock Top Pumpkin Wheat is a beautiful autumn color. If you are opposed to drinking pumpkin ales, it is just worth pouring a glass just to see the colors blazing at you. Imagine driving through south western Michigan on a perfect October day and you will see unimaginable leaves being wrestled from trees. Blend all of those colors together and you get Shock Top Pumpkin Wheat. The combination yields a rusty orange look that is darker than 70s style carpeting but lighter than stained cherry wood.
The smell is what you would expect. The pumpkin is the primary aroma and you can certainly detect the autumnal spices that usually accompany pumpkin: cinnamon, nutmeg, clove. What is lacking is the wheat aspect of the beer. At least through the smell. When you drink Shock Top Pumpkin Wheat Ale, you can taste the pumpkin and spices and they taste good. Not nearly pumpkin pie in a glass, but damn tasty. The wheat is subtle and at the tail end of any pull, so at least the claim to Pumpkin Wheat Ale is a solid one.
Suggestion: Do it. 'Tis the season to try autumnal beers and Shock Top has a good one with Pumpkin Wheat Ale. It's their first seasonal and it's a damn good one.
Value: I bought a six pack for $6. That's a steal in my opinion. I drank three of them while watch the Bears game Sunday afternoon and could have finished the other three if I didn't try another beer that day. I found mine at Wise Guy's. Go out and get yourself some.
Michelle Factor: For the first time, Michelle finished a glass. She took the obligatory sip, told me she liked it and I told her to have at it. She did. Although she left some brew hanging. A picture is forthcoming.
Monday, September 26, 2011
Valpo BrewFest
"If God wanted us to filter our beer, he wouldn't have given us livers" -Bumper Sticker from Bell's
No beer journals this time. Why bother? The staff of the Valpo Brewfest provided a "Beer Notes" section on the back of their program. You could scribble furiously away as you dissect the beer sample that was just poured for you. Of course, you'd have to put the beer down, and who has time to do that?
One thing noticeable right away, and something I also fell victim to, was that inevitably the crowd can be heard comparing one beer festival to another. So here I'll vent a little, in hopes that maybe a staff member will stumble across this critique and keep these ideas in mind for next year.
1. If your brewery is going to be attending an event, make sure someone with vast knowledge of your beer is pouring it. Too often we came across some young guy paid by the distributor to top off the three ounce sample. When I asked about the beer he would be reading a cheat sheet. Really? I can read a beer label too. What's the unique factor that's going to wow me? The local brewers certainly represented and were very passionate about their product, otherwise I felt like I was talking to a marketing undergrad with his first job out of college.
2. If you have VIPs, treat them like VIPs, don't tease. Sure, we were allowed to enter the premises and peruse the beer selection an hour before the general public. And yes we had access to rare beers and some great food samples to complement them. But when there are 200 VIPS and only four specialty beer stations something will be missed in that first hour. My friends and I decided to go around to the other beers and grab a taste before the masses came. We went back to the VIP tent about a half hour after the general admissions crowd came in and all the food and rare beers were gone. Blue Chip did this better when each booth at VIP brews throughout the whole day.
3. Don't run out of beer, especially the good stuff. Arguably a brewer would want to appeal to the farthest reaching audience to gain customers. However, at a brewfest where the attendees are expecting brilliance, bring massive amounts of your Oktoberfest or Pumpkin ale, because I don't need to try another pale ale or IPA. Bring enough bottles or kegs for 1,500. That's 500 ounces based on 3 ounce sample size. If you can't bring 42 bottles with you, why bother? And if you want to offer variety I can understand that, but why not master one trade instead of being the jack of all?
4. On a positive note, getting quality food vendors was the best idea ever. Although a hot dog, burger, or piece of pizza would have been good, Stout BBQ pork ribs, carne asada tacos, and bison chili was great.
The best in show: Rogue Ales Chocolate Stout. I had a bomber of it waiting in my fridge, so after we returned from the brewfest, the four of us shared it.
My personal favorite: Bluegrass Brewing Company's Bourbon Barrel Stout. Deliciously smooth and bourbon sweetness made this a great beer.
Honorable mentions:
Woodchuck Pumpkin Cider - This was offered with a food pairing of pumpkin carrot cupcakes. It was pretty damn tasty.
Rogue Ales - Every stout they had. Adrian enjoyed all three in one visit, starting with Oatmeal, then Chocolate, than the Russian Imperial. Escalating in intensity and thickness, you can imagine how the well balanced Chocolate could be the best at the fest.
The only beer to give the Chocolate stout a run for its money was North Coast Brewing's Brother Thelonious. Although I was not personally overwhelmed by it, Brett and Rob were raving about it.
Immediately following the Valpo Brewfest was Beer Geeks one year anniversary. I'll be talking about those beers tomorrow.
No beer journals this time. Why bother? The staff of the Valpo Brewfest provided a "Beer Notes" section on the back of their program. You could scribble furiously away as you dissect the beer sample that was just poured for you. Of course, you'd have to put the beer down, and who has time to do that?
One thing noticeable right away, and something I also fell victim to, was that inevitably the crowd can be heard comparing one beer festival to another. So here I'll vent a little, in hopes that maybe a staff member will stumble across this critique and keep these ideas in mind for next year.
1. If your brewery is going to be attending an event, make sure someone with vast knowledge of your beer is pouring it. Too often we came across some young guy paid by the distributor to top off the three ounce sample. When I asked about the beer he would be reading a cheat sheet. Really? I can read a beer label too. What's the unique factor that's going to wow me? The local brewers certainly represented and were very passionate about their product, otherwise I felt like I was talking to a marketing undergrad with his first job out of college.
2. If you have VIPs, treat them like VIPs, don't tease. Sure, we were allowed to enter the premises and peruse the beer selection an hour before the general public. And yes we had access to rare beers and some great food samples to complement them. But when there are 200 VIPS and only four specialty beer stations something will be missed in that first hour. My friends and I decided to go around to the other beers and grab a taste before the masses came. We went back to the VIP tent about a half hour after the general admissions crowd came in and all the food and rare beers were gone. Blue Chip did this better when each booth at VIP brews throughout the whole day.
3. Don't run out of beer, especially the good stuff. Arguably a brewer would want to appeal to the farthest reaching audience to gain customers. However, at a brewfest where the attendees are expecting brilliance, bring massive amounts of your Oktoberfest or Pumpkin ale, because I don't need to try another pale ale or IPA. Bring enough bottles or kegs for 1,500. That's 500 ounces based on 3 ounce sample size. If you can't bring 42 bottles with you, why bother? And if you want to offer variety I can understand that, but why not master one trade instead of being the jack of all?
4. On a positive note, getting quality food vendors was the best idea ever. Although a hot dog, burger, or piece of pizza would have been good, Stout BBQ pork ribs, carne asada tacos, and bison chili was great.
The best in show: Rogue Ales Chocolate Stout. I had a bomber of it waiting in my fridge, so after we returned from the brewfest, the four of us shared it.
My personal favorite: Bluegrass Brewing Company's Bourbon Barrel Stout. Deliciously smooth and bourbon sweetness made this a great beer.
Honorable mentions:
Woodchuck Pumpkin Cider - This was offered with a food pairing of pumpkin carrot cupcakes. It was pretty damn tasty.
Rogue Ales - Every stout they had. Adrian enjoyed all three in one visit, starting with Oatmeal, then Chocolate, than the Russian Imperial. Escalating in intensity and thickness, you can imagine how the well balanced Chocolate could be the best at the fest.
The only beer to give the Chocolate stout a run for its money was North Coast Brewing's Brother Thelonious. Although I was not personally overwhelmed by it, Brett and Rob were raving about it.
Immediately following the Valpo Brewfest was Beer Geeks one year anniversary. I'll be talking about those beers tomorrow.
Valpo Brewfest - Delicious Irony
"It's like rain on your wedding day,
it's a free ride when you've already paid,
it's the good advice that you just didn't take,
Who would've thought? It figures."
-Alanis Morissette, "Ironic"
Wilk: You know, there is an effort to redefine craft beer into "gourmet" beer.
Rob: It's funny, you say redefine, I say ruin. Beer is for the common man. People complain about the billion dollar breweries, but you know what, they make a billion dollars because people keep buying them. It's like wine tasting. Wine tasting is on the tail end of the bell curve. It's no longer this bourgeois thing that relates to the upper crust, it's for the common man. Now craft beer is coming up the bell curve and it's starting to be reserved for...
Wilk: The damn hipsters.
Aside: I only discovered later that when I looked up the word bourgeois to spell it correctly that it is a term to describe a member of the middle class, of which I believe Rob would include himself. Unless common usage has turned the definition of bourgeois into snobbery the word was used incorrectly in the context (sorry Rob). In any case, I understood his point perfectly when he was making it.
Rob: Exactly.
Wilk: Well, the hipsters drink PBR.
Adrian: Yeah, but they do that to be ironic. We drink PBR because we have no problem with how it tastes. They drink it because they feel they're being cool based on the irony. "Look, we're drinking crappy beer."
As this dialogue continued into ranging topics, a group of twenty-somethings rambled in. The most obvious offense was the gentleman wearing a tweed blazer over his t-shirt while a fedora rested on his head. His black rimmed spectacles and unshaven face complemented his whole look perfectly. He certainly tried to give the appearance of someone who didn't care how he looked, but the meticulous nature of his clothing selection was very apparent.
Wilk: If anyone ever needed a definition of the word "hipster," there he is.
Rob, Adrian, and Brett nod approvingly and laugh.
Rob: Who wants to go back to the VIP tent and grab one of the specialty beers? There is one in there that paired beautifully with the smoked gouda. Oh! and did you try that peppered salami?
it's a free ride when you've already paid,
it's the good advice that you just didn't take,
Who would've thought? It figures."
-Alanis Morissette, "Ironic"
Wilk: You know, there is an effort to redefine craft beer into "gourmet" beer.
Rob: It's funny, you say redefine, I say ruin. Beer is for the common man. People complain about the billion dollar breweries, but you know what, they make a billion dollars because people keep buying them. It's like wine tasting. Wine tasting is on the tail end of the bell curve. It's no longer this bourgeois thing that relates to the upper crust, it's for the common man. Now craft beer is coming up the bell curve and it's starting to be reserved for...
Wilk: The damn hipsters.
Aside: I only discovered later that when I looked up the word bourgeois to spell it correctly that it is a term to describe a member of the middle class, of which I believe Rob would include himself. Unless common usage has turned the definition of bourgeois into snobbery the word was used incorrectly in the context (sorry Rob). In any case, I understood his point perfectly when he was making it.
Rob: Exactly.
Wilk: Well, the hipsters drink PBR.
Adrian: Yeah, but they do that to be ironic. We drink PBR because we have no problem with how it tastes. They drink it because they feel they're being cool based on the irony. "Look, we're drinking crappy beer."
As this dialogue continued into ranging topics, a group of twenty-somethings rambled in. The most obvious offense was the gentleman wearing a tweed blazer over his t-shirt while a fedora rested on his head. His black rimmed spectacles and unshaven face complemented his whole look perfectly. He certainly tried to give the appearance of someone who didn't care how he looked, but the meticulous nature of his clothing selection was very apparent.
Wilk: If anyone ever needed a definition of the word "hipster," there he is.
Rob, Adrian, and Brett nod approvingly and laugh.
Rob: Who wants to go back to the VIP tent and grab one of the specialty beers? There is one in there that paired beautifully with the smoked gouda. Oh! and did you try that peppered salami?
Friday, September 23, 2011
Social Media
To supplement the blog I've also been more active on Twitter. The handle is rather obvious: @BeerMeWilk. I'll be working on my own Facebook page (independent of my own Facebook page (confused yet?)) and showcase some of the craft brewers that I've had the pleasure of meeting, through their products only. Also, 2012 looks to be the year that the adventure of brewing beer may commence. Brett has been chomping at the bit ever since the Illiana Mayfest and I might actually dive head first with him into the foray. Stay tuned for those details. In the mean time, spread the love and the word and bring people into the craft beer fold. While you're at it, click on an ad or two, just so our beer brewing venture can be supplemented by ad income! FYI, I've made $10 since May. Exciting, isn't it?
Thursday, September 22, 2011
Milestone in Local Craft Beer Movement
A hearty congratulations goes out to Beer Geeks for their one year anniversary. From one fledgling business venture to another!
The craft beer movement seems to be alive and well in northwest Indiana thanks to the efforts of not only Three Floyd's, Figure 8, etc. but also of Beer Geeks for showcasing the finest the nation has to offer in the way of specialty brews. Beer Geeks offers the perfect alternative to your run-of-the-mill saloon giving the patron not only variety, but classic bar ambiance: dim lighting, real darts (not that cheap, plastic shit), knowledgeable bar staff, and really great live music. The venue may be small, but the intimacy makes the experience that much better.
You can find Beer Geeks on Facebook and join their over 2,800 friends www.facebook.com/beergeekspub and you can also follow them on Twitter @beergeekspub.
The craft beer movement seems to be alive and well in northwest Indiana thanks to the efforts of not only Three Floyd's, Figure 8, etc. but also of Beer Geeks for showcasing the finest the nation has to offer in the way of specialty brews. Beer Geeks offers the perfect alternative to your run-of-the-mill saloon giving the patron not only variety, but classic bar ambiance: dim lighting, real darts (not that cheap, plastic shit), knowledgeable bar staff, and really great live music. The venue may be small, but the intimacy makes the experience that much better.
You can find Beer Geeks on Facebook and join their over 2,800 friends www.facebook.com/beergeekspub and you can also follow them on Twitter @beergeekspub.
Sunday, September 18, 2011
Beers and Bears
No words from the brewer other than to say it is made with Belgian Dubbel yeast. "Tangy hops and spicy aroma" *Yawn* I'm sorry Clipper City, you didn't bother to critique your own beer? Well don't you worry, my thoughts are below.
Dead Guy Ale from Rogue Brewery in Newport, Oregon. Alcohol Content: 16 degrees Plato. From the brewer: "In the style of a German Maibock, using our proprietary Pacman ale yeast. Deep honey in color with a malty aroma and a rich hearty flavor."In a world of possibilities, especially one in which a friend opens a refrigerator door and offers a world of different tasting beers, the last thing a person would ever think is to try the same beer three times. You would almost be a fool to grab the Miller Lite and drink nothing but that. I mean, the Bud Light Lime in the fridge was tempting, but instead I reached in and grabbed the Dubbel Cannon.
Absolutely nothing wrong with this beer. The "tangy hops and spicy aroma" were not there. I'm not saying this is a bad thing mind you. The aroma was grainy. This was no fruit laced hop scent, this was straight up hay bale-esque. At first whiff I thought I was at the county fair again feeding little pellets to sheep who wanted nothing more than to eat and not feel my paw on their head. But, what the hell, it's beer; let's go! Away I sipped, running over the taste combination in my mind. There really was nothing outstanding about this beer. It was good, but I wasn't tripping over myself to run out and grab a second one from the fridge.
No, instead I grabbed the Dead Guy Ale. Rogue let me down with the Irish Lager. Well, not sure if it let me down and I'm not about to read the review to confirm the thoughts in my own head (that's too much like work and I'd rather be compared to a flip-flopping politician than fact check). The Dead Guy Ale, even though it is a different style beer altogether, tasted surprisingly like the Dubbel Cannon. I said that aloud and Brett confirmed my suspicion. I was scared. I mentioned to my father not too long ago that I would have to abandon the blog because all this craft beer started to blend together into a deeper shade of gray. How could I ever brew and/or be a beer judge if I can't get a German Maibock and a Belgian IPA straight? Alas, maybe the brewers messed up. Yeah, let's go with that theory. Dead Guy Ale, Dubbel Cannon: discuss! Also nothing outstanding about this beer. It was good, but I wasn't tripping over myself to run out and grab a second one from the fridge.
No, instead I grabbed the Two Hearted Ale. Before I even lifted the glass to my thoroughly quenched lips my friend Brett said, "You know, that beer surprisingly tastes like the other two, maybe a little hoppier." Oh thank goodness he was right and wrong. Two Hearted Ale was definitely hoppier, but that made all the difference in the world to the taste. Finally a beer that wasn't like any of the others. However, after a couple roast beef sandwiches and two similar beers clogging my palate, I feel it would be a disservice to Two Hearted Ale to give it any further look tonight. It was delicious, but to fully describe the finer points of it would get me nothing but grief from those who actually trusted my opinion (of which there are few). Bell's doesn't really disappoint and just by grabbing this beer Brett decided we needed to drive to Michigan just to check out the brewery.
Well, this makes two blog posts in the weekend. Just to let you know, I have some pretty interesting bombers in my own refrigerator chilling for future consumption. Next weekend is the Valpo BrewFest of which my cadre and I have decided to be VIPs. The promise of sampling some rare brews was intriguing enough to show up an hour earlier.
Saturday, September 17, 2011
Renewed vigor
For those of you who have supported this fledgling endeavor from the beginning, you will be quick to remember that the impetus behind it all was the misfortune of being handed an involuntary vacation from what was otherwise a very nice full time employment position. As the quest for craft beer continued, the means to procuring some of the finest brews available for sale in Northwest Indiana diminished significantly. No longer was Michelle willing to part with cash towards an unhealthy habit (in reality it was my fiscal responsibility getting in the way of my taste buds). As summer progressed and activities continued, I found myself with more and more Miller Lites and less Left Hand Brewing Company Milk Stouts.
I have, I am happy to report, finagled my way into the position of someone contributing to society rather than solely depending on it. As such, the funds necessary to pick up where I left off have materialized in the bank account. So with that, Beer Me Wilk has come back with renewed vigor.
However, as proud as I am to report that the blog will return, it is not returning to its former glory. I will only be providing weekly reviews of beer, relegating my exploration to Saturday and Sunday. My commute is rather long and by the time I get home I would rather simply enjoy a cold one and not wrap my head around trying to categorize it in the relative spectrum of good or bad. Saturday and Sunday afford me the opportunity to truly sit back, relax, and take in all a beer has to offer. It doesn't hurt that football is back on TV.
So to those who have been reading from the beginning, thank you. I write not only for my own amusement but for the smile I can put on your face. For those stumbling upon this by mistake, I hope the writing has convinced you to stay.
I have, I am happy to report, finagled my way into the position of someone contributing to society rather than solely depending on it. As such, the funds necessary to pick up where I left off have materialized in the bank account. So with that, Beer Me Wilk has come back with renewed vigor.
However, as proud as I am to report that the blog will return, it is not returning to its former glory. I will only be providing weekly reviews of beer, relegating my exploration to Saturday and Sunday. My commute is rather long and by the time I get home I would rather simply enjoy a cold one and not wrap my head around trying to categorize it in the relative spectrum of good or bad. Saturday and Sunday afford me the opportunity to truly sit back, relax, and take in all a beer has to offer. It doesn't hurt that football is back on TV.
So to those who have been reading from the beginning, thank you. I write not only for my own amusement but for the smile I can put on your face. For those stumbling upon this by mistake, I hope the writing has convinced you to stay.
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