The Pint Glass

Our New Home

John — Wed, 01 Jun 2011 22:34:33 +0000

For the last 5 months we’ve been operating under pretty lame conditions here at WordPress.

The creator/proprietor of this blog had his IP address and all subsequent accounts banned by WP due to a recognition failure within WP. All attempts at contacting ANY support fell on deaf ears. The more we all tried, the worse things got.

So, we’ve moved over to tumblr. our new home is thepintglass.tumblr.com.

While it’s a bit empty now, we’re working on that. Anyone out there who can help with content transfer APIs, feel free to speak up in the comments.

Here’s to a brighter future.

Cheers!

Sou’Wester Embraces “The Champagne Of Beers”

John — Fri, 27 May 2011 14:33:33 +0000

What is happening here?

Is that really Miller High Life?

Yes, it IS the beloved MHL. This past weekend, The Mrs. and I joined some friends at Sou’Wester over in the Mandarin Oriental Hotel (OOOOOO, FANCY!). The restaurant boasts a unique menu and a solid craft beer list. Neglected to snag a pic but I do know Bell’s Kalamazoo Stout, Anchor Porter, Ommegang Hennepin, and PBR! (served in cans only) made the list. And then there was the MHL…

Maitre d’ approaches with two champagne flutes, white towel draped over his arm. Bus Boy One follows with the standing ice bucket. Bus Boy Two has two bottles. After presenting the flutes, the maitre d’ cracks the tops of each bottle and presents a sample to each of the diners for approval. A nod, a fill, the bottles go to the corner of the dining room to chill in the standing bucket. Sipped at one’s leisure during the meal.

Click to view slideshow.

The four of us asked how seriously this is taken. Maitre d’ says, “we are extremely serious,” while grinning like a frat boy.

The former sommelier had an affinity for this college staple more as a joke than as something to knock back regularly. This inspired not only the brew’s addition to the beer list, but with the catch that it should be served appropriately. It’s “The Champagne of Beers” afterall.

The food’s pretty good, too.

American Craft Beer Week – DC Brau at Smith Commons

John — Wed, 25 May 2011 21:02:31 +0000

Thursday, May 19, was billed as “No Fermentation Without Representation!” night at Smith Commons. DC Brau founders Brandon Skall and Jeff Hancock debuted their Corruption IPA and took a few minutes from meeting the masses to talk about their long-yet-rewarding journey to being DC’s first production brewery in a generation.

I’d like to thank NHK for the light, and the Red Sox for distracting everyone from Brandon and Jeff. Enjoy the video.

Beer Review – Abita Harvest Lager

John — Sat, 21 May 2011 18:49:19 +0000

Springtime on the bayou. It must mean the strawberries are ready.

It’s that time of year for Abita’s Harvest Lager. This was a beer I wasn’t rushing to review, not because “I DON’ WANNA!!”, but strawberries and I do not get along (allergies). After a bit of encouragement (thanks, Julie) I had one. Nothing bad happened, so that was nice. But I could taste it.

Scientists have yet to discover a bad Abita product, but morals such as “good” and “bad” differ by individual. This had the makings of a really good summertime cool-down; looks great, smells great, the fact that it’s an Abita….but…..

“Wow, this is tasty. Are there anymore?”

“Since when did Abita start making candy?”

Click to view slideshow.

The room was split, 2-2. Jolly Rancher Effect. It’s when the fruit flavor of a beer tastes like candy or syrup was used. This was disappointing, and very much could’ve been repackaged under the JR label. Not to be solely negative, it finished clean and lager-y. Through the flavor it WAS light and refreshing.

Keep in mind, that it was a split decision. The sweet/natural exchange was definitely welcomed by those who liked it. Proof that “good” and “bad” start and stop with one’s own tongue.

ABV – 4.20%
Look/Color – 8
Smell – 7
Taste – 4
Overall – 6.3
Price – $8.99 for a 6 pack at World Market in Pentagon City

Beer Review – Schneiderweisse

John — Fri, 13 May 2011 22:28:19 +0000

Oh, Bavaria, how great it is to find you at World market.

The same store that brought us the Beer Chips, and several beverages yet to be consumed, gives us this product of G. Schneider & Sohn. Founded in 1872, expanded by the purchase of Weisses Brauhaus, Schneider & Sohn boasts itself the largest weissen brewer in Bavaria.

Before I talk about it, I know I used a pilsner glass. And I feel no shame.

The first thing about this hefe is that it’s NOT bright gold, but a richer and heartier amber. Jolting at first, since I’m more accustomed to Ayinger Brau Weisse BRIGHT SUN GOLDbeing the standard bearer, it’s a trait that cannot be used as a negative. If the oldest weisse brewer in southern Germany says it’s amber, damnit…it’s amber. All the typical characteristics are there; the wheat, the citrus, the floral, the fizz, everything as it should be. Same dry finish, as well.

Click to view slideshow.

Strange is probably the right word to describe WM’s beer selection, but never underdone. Schneiderwisse is a great way, at an excellent price, to introduce people to the hefeweizen. Recommended.

BV – 5.4%
Look/Color – 7
Smell – 8
Taste – 8
Overall – 7.7
Price – $3.99 for a 17oz/500ML

American Craft Beer Week at Smith Commons

John — Fri, 13 May 2011 21:25:39 +0000

It’s the most wonderful time of the yeaaaarrrrr…….

American Craft Beer Week is upon us. Fifty states, and The District, will feature special tastings and events throughout the week. Smith Commons will be hosting DC’s celebration. Each event next week will spotlight a different American craft brewer and feature a different local tie-in.

Now, I could sit here and just rehash the schedule but that wouldn’t be much fun. Go check out CraftBeer.com’s ACBW section. And while you’re on the SC site, check the menu. You’ll be happy you did.

Ok, I’ll give a hint. You’ll be able to drink from Cleveland, Kalamazoo, Lyons, Milton, and DC itself. There might even be a surprise or two.

Reservations will be needed for event-specific enjoyment on Wednesday and Saturday.

On Twitter? Use the #ACBW hashtag to follow events all over the US. City by city calendar here.

Cheers!

Trip Del Mexico

John — Wed, 11 May 2011 14:06:17 +0000

Derek regales us with his drinking excursion south of the border, and John does everything he can to not drop some lame Dos Equis joke.

During March I took a week long vacation south of the boarder to the land of Mexico. I went to Cancun, so kind of like the US, but most people speak spanish. I went to a few store, got asked if I wanted to buy weed way too many times by random people, but I also got to try some Mexican beers.

I was very surprised that there wasn’t a lot of variety of Mexican beers like you would find in the USA. We did try a few different one just to get a spectrum of Mexican beers. We had Sol, a light lager which was the bud light of the area. Clean, crisp, light, perfect for a hot day on the beach. We ran across a variety pack and my friend and I thought this might be the best way of trying a few out.

Pacifico, a nice beer which I have had before, just didn’t realize it was Mexican. This was by far my favorite out of all of them, super easy to drink and not too watered down. Leon was another beer, a bit darker in color but surprising light in flavor for the color. Montejo rounded out the variety pack. Similar as all the others, but did stand out with a bit more full flavor.

Corona was ever present especially when the Corona Girls came and set up a promotion table at the pool. Selling a bucket of Coronas + T-shirt for $25.

My GF, Jess actually bought me a bucket and took a pic with the ladies, life is good my friends.

All in all, there wasn’t too much variety is styles/flavors. They all blended together and nothing really stood out from the pack. I still got a week off of work and a nice tan, so I am not complaining.

The 4 Loko Experiment

John — Fri, 06 May 2011 22:52:48 +0000

This post was written by EIC Derek. It’s what happens when you have three independent alcohols, the desire to celebrate Mexico’s victory over France, and the sheer force of will.

At first I was skeptical. Then I saw the pics. I both condemn AND condone the events that took place.

Cinco De 4Loko!

It all started with a text to my friend Billy. “what are you up 2 tonight?” and his response set everything up. “brewing 4 loko”. Yes sir you have my attention. We decided to make 5 loko, not a typo. Through science, technology and pure grit we set out to make our own concoctions and ad a full serving of loko to the devilish drink known as 4loko.

We had little cups to mix our 4loko (grape) with a Colombian drink known as Aguardiente. This is basically an anisette or the greek ouzo, but from Colombia. We mixed the two drinks in different ratios to see what we could come up with. Terrible. We also had Dos Equis, now that mixed with the 4loko actually wasn’t half bad.

The beer took off the medicine flavoring of the 4Loko. As the night continued and we had a few mixers, the ideas started to come out. 4Loko ice pops, we set them up in the freezer and next time I am over his apt, we will enjoy a cool refreshing treat.

The the idea hit me, since the beer + 4Loko wasn’t half bad why not turn it into a bomb drink, like jagerbomb or irish car bomb. And thus the “Chupacabra” was invented on May 5th, 2011. Elated with our invention we continued the night with $5 Margaritas, some friends and a taco truck, sounds like a perfect Cinco De 4Loko to me. Salud!

Beer Review – Red Oak Lager

John — Thu, 28 Apr 2011 00:08:14 +0000

I had driven past the brewery many times while on I-85. I had looked high and wide (when in North Carolina) for the beer. Then one day, last Wednesday to be specific, a 12 of it appeared in my house.

Red Oak Brewery of Whitsett, NC is the brewery that taunted me. Purveyors of German style beverages that strictly follow the 1516 Laws of Purity, they proudly announce their beers are unfiltered and unpasteurized. Because of this, it must be cold at all times. Many craft beers fall into this category of “natural”/”organic”/”unpasteurized.” To give a quick explanation of the modern “unpasteurized” beer, let’s defer to Best Natural Foods:

Big Beer pasteurizes beers after bottling to prevent microbes from causing “off” flavors. These microbes, however, do not cause illness. Craft brewers do not typically pasteurize, and while there is little evidence to support any claims, I expect that research will ultimately reveal that unpasteurized “live” beers are nutritionally superior to pasteurized beers. The major difference between Big Beer and craft brewers, according to Quinn, extends beyond pasteurization to filtration. He says, “The big guys filter their beer to remove yeast and protein that causes the beer to cloud at lower temps, called chill haze.” But filtering the yeast removes most of the B vitamins – think brewer’s yeast – and other nutrients like chromium, evidence that unfiltered beers are more nutritious.

Some brewers are reverting back to “bottle-conditioning”, a centuries-old tradition of preserving beer. Bottle-conditioned beers undergo a second brief fermentation – in the bottle – which carbonates the beer naturally. In addition, the added yeast fights off the microbes that cause “off” flavors and enables the beer to improve with age, like a bottle of wine.

History and organic chemistry lesson out of the way…the beer.

Click to view slideshow.

Malted barley, Bavarian Hops, yeast. That’s it. And water, can’t forget that. This is one of the cleanest feeling and tasting beers I’ve ever had. Smooth and mellow, there’s a still-baking bread opening that ends with the living embodiment of “refreshing.” If refreshing had a taste, it’s here. Little to no nose (or my allergies are acting up, one of the two) doesn’t detract. This American amber is a glowing copper red. It’s a very inviting beer, and one that I can use as a starting point for non- and ambivalent beer drinkers. It’s a lager that has character and depth.

What would you expect from a brewer who spent part of high school in Switzerland? (Switzerland is close to Germany, so I hear.)

Downsides….comes in 12-packs (SHUCKS!!), and only available in North Carolina. Dang.

If you’re in NC, pay these good people a visit and grab a case. You won’t be disappointed.

# of instances of “unpasteurized” – including this, 5; “pasteurized” – 1

ABV – 5%
Look/Color – 9
Smell – 5
Taste – 9
Overall – 7.7
Price – $18.99 for a 12 pack

DC Brau Debuts At Meridian Pint

John — Sat, 16 Apr 2011 16:13:44 +0000

Before we get to the party, you have to hear this.

I was next in line to get in. Bouncer at the door sees three women approaching, none of them appear to care that the place is packed to capacity. “Hey ladies, line’s over there.” Either the greatest line or the saddest truth, the lead woman belts outs, “My friends and I were already in here. I left my baby inside.” She was holding a pacifier…

Astonishment aside, let’s get to why Meridian Pint was at capacity. Friday, April 15, was DC Brau‘s long awaited debut in the District. DCB is the first brewery to operate within the District of Columbia in nearly 60 years. A generation has come, and possibly gone, since the last brewery (I believe it was Christian Heurich Brewing Co.) closed it’s doors. Hundreds of people showed up for something that was more than a turnout. It was full-on support.

At any point during the first hours, the line looked as if it was coming out of Best Buy. Two blocks away. Anxious craft beer consumers, confused and annoyed diners with table reservations, and people who had no clue what was going on but wanted to be at the scene, were growing itchy got get their hands on some pints. Being next in line at the door was like being next in line for Space Mountain, it was unfair that others were having fun ahead of you. With the main floor closed we were herded to the basement. For the first time in my life I wasn’t taking every picture possible. No taps, no beer, no crowd….just went and drank. Sorry about that. Still, there were THREE people drinking something other than Public Ale. Under 1%. What were they thinking?

Word was DCB supplied something around 15 kegs of the Public Ale, a pale ale, for the weekend. By 7pm, 10 kegs were done. All it took to take down 66% of the weekend supply was two hours. (Ultimately, the weekend supply was gone before it could see daybreak on Saturday.) The table taps had one choice, the bartenders asked not “What?” but “How many?” A few Caps fans looked to be apprehensive; face-off of Game 2 was at 7 but they wanted to stay and be there for the hometown brewers. If I had tickets, hell, I’d have a hard choice too.

The beer itself is solid. Nothing fancy, nothing exotic, nothing that makes you wonder what they were trying to accomplish. Can’t say that there was an expectation since no one outside the brewery had tried it. The people I was with know pale ale, and we were taken by the hoppiness of the beer. Pale ales run the gamut on hop levels and this one is at the stronger end of the spectrum. No complaints from any of us. The conversation shifted focus to the impending IPA and Belgian PA that are coming in the not-so-distant future. If this pale ale was hopped-up, what can we expect from these two? Anticipation runs high.

Congrats to DC Brau for a spectacular debut.