Just a little mini review here. I really found this to be very enjoyable. Little to no head. The carbonaston is light to medium. The nose is light and simple, just as a lawnmower beer should be. Slight smell of wheat and malt and a hint of hops. Taste is also simple and very refreshing. Just a simple mild wheat taste with a citrus hop finish. Well done. I could drink these all day long. And at only 5.1% ABV it its certainly possible.

There are many ways the recession of the past few years has hurt many businesses – especially local businesses. Many people are spending less, and are much more frugal now than just a few years ago. Historically one of the toughest businesses to be in regardless of the economic situation nationally has been the restaurant industry. But one area has learned how to capitalize on current trends, and been able to duck the economic downturn effectively.

Some local business owners in Howard County Maryland have figured out that craft beer can not only keep their business afloat, but have found it makes their establishments a destination. It is one thing for a business to be able to draw from the local neighborhoods that surround it, but being able to draw a customer base from many miles away is something that can truly create a great business atmosphere. In the past businesses have done this by creating lavish menus and dining rooms to entice a broad customer base. Many businesses would have to resort to aggressively priced specials, with razor thin profit margins just to draw customers from only a few miles away. Today we see craft beer, and its growing number of enthusiasts creating a positive flow of new customers from many miles away.

The first true beer bar in the area was Frisco Burrito, now named Frisco Grille and Cantina. When it first opened it was a very modest carryout destination with a specialty of San Francisco style burritos. Of course they were great, and business was good, but the dream of Adam Carton was much greater than just carryout. Soon they expanded to a minimalist dining room, and no liquor license. The evolution continued with a liquor license and a couple of beers and a couple of tequilas as well as an updated dining area. Then a full bar was built, complete with a revolving selection of craft beers. This was when business went from good to great. There are very few nights if any now that upon a visit to Frisco one would say, “This place is DEAD.” In fact, each visit I have encountered I am lucky if I can find a free stool at the bar. Much of this can be attributed to the quality selection of craft beers (a friendly knowledgeable staff helps too), and Frisco’s use of the internet.  Letting customers know what is currently on tap, what will be on tap soon, brewer visits, and what entertainment is going to be that night. This has given Adam the courage to uproot his business, and move it to a larger location. Moving a business can be a very risky endeavor, but it is apparent that the business model that Adam has chosen will certainly be able to support this move. Once again, how is a restaurateur not only able to survive an uncertain economy, but be able to make a significant expansion? Craft beer.

Another business that has achieved similar results, while taking a much different path, is Victoria Gastro Pub.  With Victoria’s only a few miles north of Frisco, one can see multiple establishments with similar specialty focus can co-exist and thrive with the draw of avid enthusiasts.  Taking over a space that previously held a victim of corporate contraction, Randy Marriner knew just how to create a successful business. Randy had seen the explosion of wine while involved with Iron Bridge Wine Company, and saw that craft beer was about to have the same type of explosion. On day one you knew that Victoria was taking this very seriously. Walking through the front doors you see a richly appointed bar and a dining room that while expansive, creates a cozy atmosphere. Servers are all dressed formally, and it has a very upscale feel. After being seated you open their Libation Menu, and see that the featured libation is not wine, but beer. To those unfamiliar with Victoria’s this may be a shock, but to the rest of us it is a pleasurable departure from standard fine dining. Randy, and the talented staff he assembled knew that food pairs are not exclusive domain of fine wine, but fine beer as well. Alex, their beer director, has created a lengthy and varied selection of craft brews from the US, Canada, and Belgium.  Enough is there to keep you wanting to come back for more.  In a recent conversation I had with Randy Marriner we were commenting on the fact that if you spend $20 on a bottle of wine, you are usually getting something average at best. While if you spent at a similar price point for beer, you will get some of the best the world has to offer. Being able to pair these fine libations with an exceptional menu has created business envied by many restaurateurs. Randy wrote in a recent issue of Maryland Hospitality Magazine that he has seen his beer sales increase 70 percent over a period of time when national sales were down 1.3 percent. Once again, craft beer has helped enable another local success.

And the success stories keep rolling in. The Judge’s Bench in historic Ellicott City, while a landmark in the town for many years, once had to rely on regulars and aggressive specials. Today, the Judge’s Bench sees a renewed interest in their corner of a competitive market in historic Ellicott City. If you haven’t been to the Judge’s Bench in a long time you might note some minor aesthetic differences, like at update bar, but the changes haven’t been drastic, with the exception of the taps behind the bar, and the increased crowds. Recently a friend came from out of town to visit family in the area, and wanted to meet for a beer and asked for suggestions. He was shocked when one of my suggestions was the Judge’s Bench. I am excited that the Judge’s Bench is now an establishment that I would like to frequent, and obviously I am not alone.

The most recent local business to embrace the craft movement is T-Bonz Grille. Sitting halfway between the Judge’s Bench and Victoria Gasto Pub they have seen much interest in their beer menus. While I cannot comment extensively on what sort of success they have seen, the fact that their beer menu is now featured on their website is a clear indication that things are moving in the right direction.

As you can see having craft beer can not only create business for one restaurant, but it can help a whole area become a destination for fine dining and beer benevolence. This is something that other areas should note as a way to attract more new clientele to their establishments. The craft enthusiasts are a dedicated bunch that has relied on word of mouth to communicate good finds. And if you have what this group is looking for, they will make sure to find you.

Starting May 17th is American Craft Beer Week.  Check out these establishments for exciting festivities all week.  Victoria Gasto pub is featuring daily themes that create a wonderful week of celebrating Craft Beer!

For more information about these restaurants check out these links:
Frisco Grille
Victoria Gastro Pub
The Judge’s Bench
T-Bonz Grille

Dogfish Head / Victory / Stone Saison du BUFF from stonebrew on Vimeo.

A few months ago, Brian made the giant leap from being a very talented homebrewer to being a very talented commercial brewer.   In taking this giant leap he created what will be the flagship of Stillwater Artisanal, the Stateside Saison.  At 30 bbl, this may have been a small undertaking by commercial standards, but it was certainly a challenging undertaking for even a very talented homebrewer.  After the release of Stateside Saison, it was evident that the homebrewer moniker was shed.  Brian has crossed quite successfully into commercial brewing. In fact, one of the biggest problems he has faced was that there was just not enough of the first release to go around. Many brewers would love that problem on their first batch. Thankfully more is on the way.

This summer Stillwater Artisanal will be releasing their second beer, a seasonal Saison called “of Love and Regret”.  This second release will be the first in their Import Series. This is an interesting experiment in its own right. This batch was brewed at ‘t Hofbrouwerijke in Beerzel, Belgium, and will be imported into the United States by 12 Percent Imports.  Brian labeled this “nomadic brewing.”  This concept really highlights what Brian is all about.  He uses artistic inspiration, such as places and people, much in the same way that an artist of more traditional mediums would.  I was told that “of Love and Regret” is truly an expression of emotion pulled from his own life experiences.  I was impressed.  Brewing, while a creative endeavor, still does not usually grow from the true artisan angst that you usually relate to painting or music.  This was very impressive to me – in fact I couldn’t quite wrap my head around how one would accomplish such a feat. But Brain has done just this. His brewing process is so much more than finding just the right blend of ingredients just as a masterful painting is so much more than just a combination of colors.

Of course Brian does have a history with artistic endeavors. Before being a successful artisan brewer in Baltimore, he was a successful musician in Europe.  You probably would not immediately draw a parallel between these two worlds. However, it seems these experiences helped him develop creatively as well as manage the business side of Stillwater- dealing with press, the constant travel, the trials of distribution, and being a local celebrity. It may seem logical to assume that this time in Europe shaped what kind of a brewer Brian is – with a Saison being his first release.  But his roots in brewing come from right here in Baltimore.  Frequenting local brewing hangouts such as The Wharf Rat(Oliver Ales) and The Brewers Art, he was able to gain an appreciation for good uncompromised brewing.  The Brewer’s Art saw what we are all seeing now – Brian’s talent and passion – and offered him the opportunity to brew some batches with them.  And just recently it was announced that Brian has also teamed up with Oliver Ales for a collaboration. On May 20th, “Channel Crossing Series Vol 1″ will be released. The word on the street is that this will be an English-Belgian fusion with Baltimore flair.

Is this the type of thing you can expect from Stillwater in the future? Yes. No. Maybe. I don’t think you can set any expectations for what his next move will be.  The creativity and originality that Brian brings make it very hard to label him as any specific type of brewer or artisan.

Upon meeting Brian, you note his confidence. Although any praise is met with a bashful demeanor. It may be hard to label exactly what he does…but you see that he is very confident in what he does. The

Brian "Stillwater" Strumke

way that he speaks about what he does was as interesting to me as what he is actually doing. He presents with such genuine feeling.  You know that he has thrown everything he has into this endeavor. And while he demonstrates a strong confidence, it is done not with arrogance, but from his sincere love for what he is doing.  It is also evident that while he is coolly managing his sudden success, he is not relaxing there. He has a lot of ideas bouncing around in his head and is already off and running on a number of them. I have a feeling that Brian really likes knowing that he can point this venture to follow whatever path he chooses. His nomadic style of brewing, and the ideas behind them, let you know that anything really is possible for the future of Stillwater Artisanal.

Expect to see a very eventful summer for Stillwater, with more Stateside Saison on the way, plus his two new releases – “of Love and Regret” and “Crossing Channels Vol 1”  In addition to those previously announced beers, you will also see a third called “Cellar Door”, which is a wheat based saison.  Stayed tuned for more info on “Cellar Door.”

Where can you find Stateside Artisanal? Best bets are Max’s Taphouse, Churchkey DC, and Frisco Grille. Select beer stores will also carry it. Perfect Pour in Columbia, The Wine Source in Baltimore, and Total Discount Liquors in Eldersburg are the best bets for bottles.

In the past few years the popularity of craft beer has exploded, as I am sure that you are aware. You may have noticed the economy certainly is not the healthiest it has been in recent memory. Large corporations that have controlling interests in the major chain restaurants such as Carlson, Brinker International, Darden, OSI, and others have tremendous buying power and the power to not only help themselves, but their customers, and local economies as well. One way this can be achieved is having at least 1 tap, and a bottle selection from local breweries. Small business is the backbone of the American economy and buying local beers can boost the local economy.

The effects of purchasing local beer from a restaurant are far reaching. When the beer is brewed it often uses ingredients from local farmers. The waste that is created from beer brewing such as grain mash and excess water can be recycled to irrigate local farms, and feed livestock. The brewery in turn has local employees, and increased sales can help employ more people locally, who in turn will be able to spend earnings in establishments such as yours. And the cycle continues. Not only is there an economic impact, but there is an environmental impact as well, as locally brewed beer has much less distance to be transported from brewery to customer. This may also help expose more people to the breweries in their area, which in turn could further help local economies.

So please consider these reasons for expanding what you carry. This may be a small step in many regards, but it is one that will give the consumer more choice and help our nations’ economy as well. This is not just a plea of consumer choice, but one of corporate responsibility. These are simple steps, at minimal cost.

Sincerely,

John Thompson
thehoplocal.com

For those of you who aren’t familiar with Fritz Maytag’s involvement in the craft revolution, I can give you a brief history. In 1965 Fritz Maytag purchased Anchor Brewing, which was on the verge of going out of business. At the time the purchase was made Anchor was not known for producing good beer. The beer was often sour, and infected with bacteria. He did not only clean up the brewery and make the beer clean, but totally changed how they brewed their beer. One of the things that makes him an icon in the world of craft brewing is that he was not willing to sacrifice quality for profits, and that his ideals for this quality was the most important attribute of the revitalized brewery.

Courtesy of Sierra Nevada

Now we have it gorgeous looks and history out of the way, let’s talk about the beer. This is a stout. Which might be a little misleading to some, since it is Fritz and Ken’s Ale, and not Fritz & Ken’s Stout. But of course a stout is an ale, so I am not going to harp too long on this point. It states on the bottle that this is worthy of my finest snifter, so of course I poured this into my finest snifter. It flows from the bottle like India Ink. I can’t recall seeing a stout as inky as this. A very creamy thick head formed on top that was a light brown. The head almost had the appearance of a chocolate mousse sitting atop the beer. And it’s consistency was almost mousse like as well. It has a wonderful appearance, and still looks like it is going to a black tie event. The head seems to last forever, starting at about a 2 finger head then settling in for a while at a single finger. Very nice rings and lacing on the glass as you drink it.

There is nothing earth shattering about what you smell when you raise this glass. But for some reason it seems to have a stronger nose than many other stouts of this class. Smells of coffee, mocha, and roasted malts dominate. I have read other reviewers speaking about other scents, but the coffee and mocha smells were so overwhelming it seemed hard to smell anything else.

This beer was a lot more flavorful than I was expecting. Wow, it is a big beer. Most stouts I expect the flavors to be more reserved and subtle. This took a bunch of subtle flavors and hit you in the mouth. There is a lot of coffee and mocha flavors, just as in the nose. As the beer warmed it was easier to detect a little caramel and alcohol taste. Did I mention this was a big beer? The finish has a clear hop bitterness. I found the bitterness a little distracting here. I am thinking that this will be perfect for cellaring, as the age will help round out the finish. The other notable item about the finish, is that it lasts forever. It must have been ten or fifteen minutes after I finished the bottle, and I could still feel the taste lingering in my mouth. I also noticed as I drank this that it tasted stronger than its 9.2% ABV suggested. Which was pleasant, yet surprising.

So is this a drinkable beer? To answer that is difficult. I am glad this is a special brewing for them, and not in their regular line-up. That may sound harsh, but it is really something that is special and not something you are going to drink at a backyard BBQ. While I found it to be good, I would have trouble drinking this on a regular basis. What I would recommend for anyone that purchases this in a bottle is find a cool, dark place in your house and let it rest for 6 months or more. If you can’t wait that long, buy 2 bottles. I really believe that age will be the friend of this brew. I also think that this beer may have been too big for me. It is certainly worth a try, but be prepared.

To find out more about Sierra Nevada’s 30th Anniversary Series, you can visit their website dedicated to the occasion here.

Sierra Nevada Fritz & Ken’s Ale
ABV: 9.2%
IBUs: Unknown

Where to find: Frisco Grille and Cantina in Columbia, MD has this listed in their On Deck Circle, so look for it there on draught soon. Finding this on tap will be an even more rare occasion than the 30 years Sierra Nevada has been around, so you might want to plan a special trip to Frisco for this. I found it at my local beer store, Total Discount Liquors in Carroll County, but finding it may be hit or miss. Most stores should let you special order items, so ask them to see if they can get this if they don’t have it already.

** UPDATE **
As of 4pm on April 12th, this has gone on tap at Frisco Grille! Get it while you can.

I remember not too long ago, browsing my local beer retailer looking for something that I haven’t had. Coming across the Stone Old Guardian Barley Wine, and remembering Barley Wines that I had 10 or 15 years ago. Lots of alcohol taste, sometimes a heavy over roasted malt flavor. Of course this was when not too many people knew or respected the finer points of beer. So when I saw this the memory prevented me from buying. The next trip, the same thing happened. Then soon, I had the realization, that so much has changed in the world of beer since this distant memory. So I bought a bottle. Boy was that a good move.

So upon getting home with my very pretty bottle of Stone Old Guardian, I make an attempt to read the back of the bottle. For those of you who haven’t seen this bottle, you might have trouble appreciating this effort. And for those of you who haven’t seen this bottle, don’t even attempt to read it, just go here, it’s much easier. After uncrossing my eyes, I put the bottle in the fridge for a little while. While it is chilling, let me remark that Stone Brewing Co may have the most beautiful bottles around these days. I am not a fan of gargoyles or some of their images, but the painted bottle is so refreshing to see. Each bottle is so well done, with paint so thick I am in wonder every time I have a bottle.

Okay, the time has come to pop this puppy. I pull out my favorite tulip glass, and pour. Out flows some reddish brown yumminess. Forming an off-white head that lasts just a minute or so. Reducing to just a ring around the edge of the glass, leaving a slight trail on the glass itself. The smell of this is rich. With strong scents of caramel, barley, and toffee. While you can get a hint of the hop profile too. Just some traces of some floral and pine scents. Very light though.

Drinking this, really brings back the words of Frank the Tank. “Once it hits your lips, it’s so good!” All of the flavors are prominent, but kind enough not to knock your teeth out. Lots of flavors from the nose carry over to the taste. Caramel and toffee being two of the most prevalent. With undertones of fruit. The hops character comes through a little bit on the finish with pine and grapefruit flavors becoming more noticeable. As with most beers I have the hops profile is the most noticeable in the first few sips and tends to fade by the end. This isn’t a function of the beer, but of our bodies and brains.

This barley wine seems to have better carbonation than I remember barley wines having. But of course this may also be because of my distorted memory of Barley Wines. But in any case, this has a nice mouth feel. Feels soft, and just the right amount of bubbles.

I think my favorite part of this brew is the drinkability. There are many beers that I have that critically, are wonderful. But could I have one on a daily or weekly basis? Not a chance. This is not one of these. While I can’t drink an Old Guardian daily, weekly is doable. And the only reason I say I can’t do it daily, is because I would need to buy a whole new closet of pants and belts! This really has become one of my favorite beers… err wines? The 2010 variant was released February 15th. I haven’t come across it yet, but I am anxiously awaiting a taste.

Stone Old Guardian Barley Wine
ABV: 11.3%
IBUs: 95
Where to get it? I haven’t seen any places that have had this on draught lately. With the 2010 being recently released, you might be able to find that in the next few months. And I have found that if a store carries any Stone 22oz bottles, this will be one of them. Or at least if you find a store that carries Stone they can get this ordered for you.

** Update April 8, 2010 **
A recent visit to Victoria Gastro Pub in Columbia, MD revealed that they currently have Stone Old Guardian on draught.

Over the past few years, we have been lucky enough to witness the maturation of beer in the United States. It is wonderful! When I was a kid, my parents made a big deal about being able to get Coors for the first time. Sad but true. Now I am able to get beers made just a few miles from my house that can stand up to the best Germany, England, or Belgium has to offer.

But at the same time that we saw brewing become great in our country, our restaurants and pubs have stayed rather static. And even worse chains have become the norm in many of the neighborhoods that we live and play in. Luckily, a few restaurants have cropped up over the past couple of years that share the same ideals in beer consumption that appeal to me. Ones that offer quality products to discerning pallets.

What I wanted to do, was create a site where I could link local restaurateurs and the consumers that love them. Be on the lookout for a community forum, where users can share their experiences, and where they had them. In these difficult times we need to support our local businesses, and why not do that while drinking some yummy beers along the way.

Cheers,
John

Courtesy of Dogfish Head

When you smell it, it has a pleasant honey and grape nose, once again, more similar to a desert wine.  The taste is really brings the grape flavors forward and some sweetness is there from the honey, but it is much less pronounced than in the nose.  There are some additional fruitiness and floral tastes that I found hard to describe.  Likely because I am really not familiar with what hawthorn fruit or chrysanthemum flowers taste like.  But there is something going on in there that makes this complex, and it isn’t from the honey and grape flavors.

The mouthfeel also resembles desert wine.  Soft, and almost syrupy, yet with a thin overall texture.  In someways it is totally contradictory in nature.  Every aspect of this is more similar to a wine, than beer.

You would think with everything that I just described, that this really wouldn’t be very drinkable.  But that is where this contradicts itself again.  It is totally drinkable.  It has the sparkling wine feel that despite it’s high ABV could be very refreshing on a summer afternoon.  It was truly a delight!  The best of the bunch of this historical flight.  While this is certainly not an everyday beer, I know I will be enjoying it again.

Dogfish Chateau Jiahu
ABV: 8.0%
IBU: 10

Where to find?

Draught – Your best bet is Victoria Gastro Pub in Columbia or Dogfish Head Ale House in Gaithersburg, Falls Church, or Fairfax

Bottle – Most good stores will have this from time to time.