OCTOBER/NOVEMBER 2015
W HAT ’S BREW I NG P.2
Bro oklyn Brewe r y
P.4
Tailgate Bee rs
P.5
Imperia l Sta mpede
P.7
Pie Per fe ctio n
P.8
SweetWater Hash Brown
Off Tap. is a bimonthly publication of ABC Fine Wine & Spirits. Copyright 2015 ABC Liquors, Inc. All rights reserved.
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BROOKLYN BREWERY
M E G H AN G U A R IN O
The first question during my interview with
breweries in the 70s, 80s and even the 90s. “One
over the head trying to show off in some
Brooklyn Brewery’s famed brewmaster Garrett
thing people don’t quite understand about craft is
particular way.”
Oliver yielded an unsurprising response, one
that it’s not a trend or a fad. There is no pendulum
you’ve read in countless other articles about
that’s going to swing back in the other direction.
man: before moving to England in 1983, he didn’t like beer. “There was no craft beer in the United States. There was one kind of beer and frankly, I didn’t like it. I never liked it. I drank it. We drank beer because it was there,” he said. Thirty or so years ago, craft beer was nonexistent, save for anything brewed in garages or bathrooms for house parties or just the fun of it. These mass-produced, “industrial” beers became the “norm,” which, according to Garrett Oliver, is not and was not actually “normal.” The final minutes of our conversation brought us right back to this very point: “A country of this size, with 350 million people, is supposed to have 4,000 breweries. The idea that we had 40 breweries that made one kind of beer…”—the kind Oliver didn’t like in the early 80s—“…was a sick idea that came out of a
“We’re looking to do something we think is a beautiful expression of what it is,” he said.
the author, teacher and all around Renaissance
“we are a brewery that has a classical heart, but we’re doing rifts off of it. we’re taking things that we’ve been big fans of for a long time and then, in a way, giving them a different light by bouncing them in another direction, by making them ours and by having respect for them but not so much respect that you can’t play with them.”
Take Sorachi Ace, Brooklyn Lager or any of the other 40 beers the brewery produces every year. Each is distinctive and reflective of its intended style, though the brew crew is not a stickler for style, Oliver said. “We are a brewery that has a classical heart, but we’re doing rifts off of it,” he explained. “We’re taking things that we’ve been big fans of for a long time and then, in a way, giving them a different light by bouncing them in another direction, by making them ours and by having respect for them but not so much respect that you can’t play with them.” Besides, craft beer is supposed to be fun, Oliver said. “I think sometimes people forget that part.” With a respect for the industry and a mind for expanding a style’s flavor profile and complexity, the industry is a playground for craft beer lovers,
period of time when we had one kind of bread and three kinds of cheese and had basically destroyed
Craft actually represents a return to normality. It’s
foodies and even wine and cocktail enthusiasts.
American food. And the kind of industrial beer that
just a normality we don’t remember anymore,”
And it’s a playground Brooklyn Brewery rules.
came out of that period was part of that same culture.”
Oliver said. “And that’s what craft beer really is. Craft beer is not actually any different than the rise
“I heard somebody say once that one definition
of good chocolate or good cheese or good bread
of success is to become the person you always
or all these other things that are coming back. All
claimed you were,” Oliver said. “And I think we’re
the stuff that we used to have that we forgot about
arriving at a place—I’m not saying we’re as good
for 40 years maybe, it just happens to be the 40
as we could be, but we can at least see it from
years that many of us grew up in so we thought it
here. That ideal is somewhere within sight. The
was normal, but it wasn’t normal. This is normal.”
level of our objective quality—measured, actual
way beyond what it would have been seven or
something you drink just because it is there has
eight years ago. So in a way, even though we are
been an underlying factor in Brooklyn Brewery’s
quite a bit bigger than we were 10 years ago, we
success. This shift back to a “normal” society
are so much more of a craft brewery now than
demanding the goodness that is inherent in craft
we were.”
beer allows Brooklyn Brewery to thrive as an advocate and creator of truly enjoyable brews. “Structure, balance and deliciousness.” That’s what defines a Brooklyn beer, said Oliver. “There This assembly line way of life that swapped
is not a Brooklyn house
freshness for flat-lined blandness has become
flavor…however there
something many people don’t even remember.
is an overall house
It doesn’t exist in our current world of new,
character, which is that
interesting, different and local.
it all seems to fall into place with its balance,
The culture as it is currently is a return to the
its structure—it plays out
normality that preceded the small number of big
nicely. It doesn’t beat you
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to actually carry out crazy ideas that we have is
complex and something you enjoy as opposed to
October/November 2015
This mindset that beer should be flavorful and
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quality day to day—our consistency and our ability
TAILGATE BEERS AL L I E S MA LLWO O D
Tailgates are one of fall’s most joy-filled
beer, you’ll be the tycoon of the tailgates! Here are
Session IPA. Tailgating can last for hours,
activities. Grilled food, cold drinks and good ol’
the four beer styles you need to fill your growlers
especially if kickoff is set for after the sun goes
American football—it doesn’t get much better than
with this season for the best tailgate of the year.
down. Keep up with the rest of the crowd with
that. Love the sport? Tailgate to get hyped up for
a style that has all the complexity of the usual
the big game. Hate the game? Slap some burgers
Oktoberfest, while it’s around. These amber ales
IPA, but the lower ABV needed for a party of this
on the grill anyway—it’s the perfect opportunity to
are made to pair with the best of the best when
magnitude. Session IPAs also typically pair well
chat up the cute neighbor you’ve
with rich flavors found in dishes like
been eyeing for the past couple
pulled pork and spicy meats.
weeks. Kölsch, or any other light-styled And since tailgating is a sport in
lager. Take into account the time of
and of itself, no ordinary brew will
day you’ll be tailgating—most often
do. Beers to be gulped at tailgates
it’ll be when the sun is directly
have an entirely different set of pre-
overhead. Combat the scorching
reqs than your average beer. You
heat with a light, bright beer meant
want something that’s sessionable
to keep you refreshed. A crisp
so that you can sip all day long
Kölsch is a food-friendly crowd-
– in the heat – and not lose your
pleaser, exactly the type of beer
cool. You want a combination of
you need for entertaining a horde
versatility and adaptability; a liquid
of football frenzied tailgaters.
that links up well with wings, chili, burgers, hot dogs or a chocolatey
American pale ale. Of course
dessert; a brew with just enough
you’re going to indulge in fatty,
personality to wow your friends, but
meaty foods at a tailgate, so
just enough crafted balance to keep
slosh a beer that cuts through the
them coming back for more.
heaviness and provides some balanced crispness. Queso dip,
This is why growlers are so
guacamole and jalapeño poppers
incredibly awesome. These beer-
are waiting to be washed down by
toting containers are the perfect
a refreshing American pale ale.
addition to change up your usual tailgate. Ten different beers in ten
Visit abcfws.com/BrewStop to find
different growlers sounds like a
the growler filling station closest
party. One cooler with 30 cans of
to you and get your tailgate brews
the same beer? No, thank you.
early—our growlers are guaranteed fresh for at least 14 days when
Each beer on tap at our Brew
stored unopened. Just remember,
Stop growler filling stations—be it
our taps change regularly and
local, rare or otherwise delicious—will bring a little
it comes to tailgate fare. Plus, this easy-drinking
often. Follow your Brew Stop beer consultant on
something unique and lip-smacking good to the
style has the right amount of malt and body to
Twitter to keep up with what’s being tapped all
table… uh, truck bed. Kegs are old news. People
keep your tailgate guests interested without
season long.
want options these days, and if you’re the one
distracting them from the big task of getting
who shows up with four different growlers of craft
amped for kickoff.
Imperial Stampede M AK E N ZIE L A D D
You hear the stamp of their cases through the chilly air, smell the escaping aromas from their bubbling heads, feel the little exhales of carbonation as they pour—when the Imperials rank and file onto the shelves of your local ABC store,
OSKAR BLUE’S
they demand attention for more than just one reason. A beer with the word
G’KNIGHT IMPERIAL RED
“imperial” in its name announces, with sheer determination, that it will fulfill that age-old New Year’s resolution of being a bigger, bolder and stronger version of itself.
Our “Velvet M-80” is a hefty, dry hopped double-red IPA with a nose full of aroma, a sticky mouthfeel, a malty middle and unctuous hop flavors. G’Knight sports a surprisingly sensuous finish for a beer of its size (8.7% ABV, 60 IBUs). – Brewery notes
GREAT DIVIDE YETI IMPERIAL STOUT Yeti Imperial Stout is an onslaught of the senses. It states with big, roasty malt flavor that gives way to rich caramel and toffee notes. Yeti gets its bold hop character from The origin of these super soldiers goes back to the 1800s when England brewed beer and shipped it to Russia’s Imperial Court. Over time, the word “imperial” has come to mean something different for the brewers of today: It indicates that the
an enormous quantity of American hops. It weighs in at a hefty 75 IBUs. – Brewery notes
beer, whatever its style, is going to be stronger, more flavorful and have a higher
wears the badge of honor of having a higher ABV. Even seasonal beers can have
RAMPANT IMPERIAL IPA
imperial status. The Pumking and its darker brother, the Warlock, from Southern Tier Brewing are almost 9% ABV and are known for their complex pumpkin flavor profiles. While perusing the shelves, keep your eye out for the Russian imperial stout— while this beer is also strong, the word “imperial” is just part of its name. If you are shopping for a hoppy beer, the Maharaja Imperial IPA from Avery Brewing is an excellent example of a very hoppy beer whose ABV comes in at 10.2%. If you prefer darker beers, the Oatmeal Yeti Imperial Stout from Great Divide Brewing is a bold, dark beer that weighs in at 9.5%. As we head into the holiday season, these bigger, bolder beers are just what you need to ring in the cooler weather. There’s no better beer to bring to a holiday party than an imperial.
Burly and bitter, Rampant Imperial IPA pours a pure copper and carries the sheen of a rightly hopped beer. The Mosaic and Calypso hops bring stonefruit to the front seat, and the addition of Centennials nod towards citrus for a well-rounded aroma. The taste expands these hops with heavy peach tones and a profoundly bitter bite. There is some malt sweetness to stand up this imperial India pale ale, and Rampant IPA’s finish is bone dry. – Brewery notes
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NEW BELGIUM
October/Novembe 2015
imperial stout is bolder and roastier than its brethren and, like an imperial IPA,
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ABV. An imperial IPA is usually hoppier and more pungent than typical IPAs. An
Pie Perfection Fall may be the season of cinnamon, spice and everything bold when it comes to beers, but we like to think of it as the season of pie. And we don’t mean pumpkin pie beer. We don’t even mean pecan pie brown ales or chocolate cherry stouts. No, we’re talking about warm, golden-crusted, custard-filled pies piled high with fresh whipped cream. Take your pies to the land of fall beer dreams with a few recipes to ramp up this season’s best desserts.
PUMPKIN PIE
beer 6 oz Pumpkin puree 15 oz Pumpkin ondensed milk c ed n te ee w S 6 oz 2 Eggs
cinnamon 3/4 t Ground
nutmeg 1/2 t Ground 1/2 t Salt ginger 1/4 t Ground cloves 1/4 t Ground ell 1 9-inch pie sh
ned condensed te ee w s dd A . together ree and spices u p n ki p m u p Mix e bowl. Stir to th to gs eg n beate r and slightly ee b n ki p 15 minutes. m r u o p f k, s ee mil gr de 5 e at 42 ie shell and bak p et to in r u o P 40 minutes. L 35 combine. r o f e ak b and to 350 degrees t ea h e th n am. w Turn do ly whipped cre h s re f f o s e Tiny Table nd Adapted from Th ng with mou vi er s re o ef b l coo
CHOCOLAT
1/3 cup Por ter 1 cup Brown su
E PECAN PI E
gar
2 cups Peca ns, chopped 3 Eggs
3/4 cup Lig ht corn syr up
1/2 cup Dar k chocolate chips 3 T Butter, cubed and c old 3 T Flour
1 9-inch pie crust
Combine but ter and choc olate in a po t over mediu until incorpo m heat. Stir rated. In a s eparate bow l, whisk tog flour, syrup ether eggs, s and beer. Slo ugar, wly add the chocolate a stirring to c nd sugar mix ombine. Pou ture, r into the p ie crust. Ba minutes. Let k e at 350 for 5 cool before 0-60 serving. The Beerones
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s
October/November 2015
Adapted from
8989 South Orange Ave. Orlando, Florida 32824
SWEETWATER HASH BROWN NEW FROM ATLANTA-BASED
resiny, phenomenally dank brew. With
BREWERY SWEETWATER BREWING
60 IBUs and 6.2% ABV, Hash Brown
COMPANY comes a ruby-hued India
is an easy-drinking, medium-bodied
brown ale. This hopped-up brew has an
beer with slight spice and slight
aroma reminiscent of its cousin, Hop
sweetness for the slightly warm,
Hash Double IPA, with fragrant pine
slightly cool days ahead. Pair Hash
and citrus notes that follow through in
Brown with chocolate and caramel,
the flavor of the beer. Lightly roasted
roasted meats and carnitas or steak
malt and a dark chocolate sweetness
tacos. As part of their Catch and
greet the beer’s hoppiness for a
Release series, Hash Brown is only
well-balanced imbibe that will leave
around for a limited time. Catch this
you reaching for another bottle. Hash
seasonal in cans or bottles in most
Brown is made with Apollo, Mandarina
ABC locations!
Bavaria and Hop Hash for a citrusy,