I’m pretty sure every homebrewer and beer geek has at least one personal story about how they surprised – and perhaps even converted – some non-craft drinker they know with the awesome power of real beer.
Maybe one night in college you handed an Imperial IPA to your malt liquor chugging buddy, and he quickly commended it before twisting open another 8 Ball. Or maybe you once convinced a co-worker to try a fruity wheat beer at a happy hour instead of a hard lemonade, and she now stocks her fridge with lambics. Or maybe you triumphed over decades of wine supremacy by pulling off a really successful beer pairing with a dinner, to the amazement of friends and/or family. My latest such story is a variation on that theme: a 3-course dinner with beer pairings, served in my own dining room.
The day was Thanksgiving (November 22 for those reading outside the U.S.) and the objects of my proselytization were my wife Lisa’s family: my mother-in-law and father-in-law in town from New Orleans, and my sister-in-law and her husband visiting from the United Kingdom. To set the stage, let me introduce them instead as: a coffee drinker, a whiskey drinker, a Bud Light drinker, and a foodie/pub manager from the south of England.
Out of everyone in attendance, Lisa was the only person who was as convinced of the greatness of this idea as I was. She co-envisioned this event with me but couldn’t join us in the beer tasting thanks to an unfortunate medical condition called “expecting our first child” that isn’t expected to clear up for several months. This toast is for you, X.
The dinner itself was rather unorthodox. We haven’t done turkey on Thanksgiving in my house for nearly ten years, and saw no good reason to start now. We decided to build an utterly un-Thanksgiving-y menu with several commercial Central Texas beers from my cellar as inspiration, while also giving everyone in the family a chance to cook something. Here’s what we came up with.
I should disclose at this point that I don’t usually cook. Brewed beverages and the occasional steak are all I make that’s fit for human consumption, so most of the actual cooking (except for the steak) was done by Lisa and my brother-in-law. But I did choose the beer, so I’ve snatched the right to bill myself as director of the whole production.
Salad Course: Romaine with blue cheese, pecans, dried cranberries, and homemade mustard vinaigrette paired with a bomber of South Austin Brewing Company Saison D’Austin. As a longtime fan of this ubiquitous local saison, I had been dreaming about this pairing for a few days beforehand. This is a very light and refreshing saison, and everyone at the table enjoyed it (especially my sister-in-law the Bud Light drinker). But I found it lacked the backbone to stand up to the bold flavors of the blue cheese and mustard. Something with a bit more spice and/or funk would have served the dish better, so next time I’ll go with something a little more intense – a more phenolic Belgian or something with some Brett – and save the Saison D’Austin for a cheese course.
Main Course: Grilled sirloin with a coffee-chipotle rub served with a relish of tomatoes, tarragon and mustard; dill-roasted tricolor potatoes and oven-roasted asparagus paired with a bomber of Jester King / Mikkeller Weasel Rodeo Imperial Oatmeal Stout. The rub and the steak were the only food items I prepared myself, carefully trying to match the flavor profile of the beer, which features chipotle and kopi luwak coffee. Coffee and pepper were more pronounced in the steaks than the beer, if I do say so myself. But the pairing was a match made in heaven, and the in-laws enjoyed it all so much that we actually drank not just one bomber of Weasel Rodeo, but also the second bomber I had chilled just in case.
Dessert: Pecan pie from the Salt Lick paired with a 12-ounce bottle of Real Ale Sisyphus Barleywine Ale from 2011. Okay, so we didn’t actually make the pie, and I had no idea how it was going to pair with the 2011 Sisyphus, which I had never tried. As it turned out, the rest of the family were stuffed and satisified by now, so the barleywine was shared by me and my brother-in-law alone; 6 ounces for each of us was more than enough. The beer was robust and nutty with toffee overtones, and I thought quite a good match for my favorite pie in the Austin area, though I found myself wishing I had some good vanilla bean ice cream to complete the ensemble. I wasn’t disappointed for long, though, because I soon found myself satiated and … well, let’s just say “sleepy”.
So. A fantastic dinner that we had fun preparing together, and a great opportunity to demonstrate for visiting family why I’m so excited about the Central Texas beer scene. Hopefully I even got them thinking about beer in new ways. Would I do it again? Hell yes. And since there’s nothing “Thanksgiving” about this meal, I may do it again before next year’s holiday season. I hope it inspires you to try something similar.
Austin Beer Week starts in 3 days! Taking place from October 20-28, Austin Beer Week 2012 promises to offer an abundance of tastings, cask tappings, pairing dinners, happy hours and meet-the-brewers-es, and is sure to be a fun time for anyone in Austin who loves good beer.
The calendar of events can be found online here. I’m hoping to catch at least a few of these events and report on them, but there’s no way to make them all. I’m going to Houston for a family reunion on Saturday, so that’s one day out already, but I’ll participate as much as my schedule, my wallet and my body will allow.
Going to any of these events? Comment here, tweet me at @shawnbou21, or email me at zymelord @ gmail.com to tell me how it was! I’ll post my own experiences as the week goes on.
Prosit to all, and see you out there at Austin Beer Week!
Fiesta Gardens in East Austin was the hoppiest place in town on October 6 as about two dozen breweries from all over Texas gathered for the annual Texas Craft Brewers Festival, sponsored by the Young Men’s Business League of Austin. Featuring over 115 beers, the event promised to be a carnival of discovery. I walked through the gates holding my tasting glass eagerly, like an explorer taking his first steps on a newly discovered shore with a trusty saber in hand.
The format was a familiar one: a booth from each brewery in attendance (arranged in alphabetical order, wow) offering pours of their most popular and/or most interesting beers. $20 bought admission, a 4 oz. plastic tasting glass and six tickets, with additional tickets available for purchase at two for $3. Most of the pours cost one ticket, with some of the rarer/higher-gravity offerings going for two.
I sprung for the $65 VIP pass. It didn’t come with any additional tickets (bummer), but I did get a T-shirt and imperial pint glass along with noon entry, two hours before everyone else. The early entry was worth it, because the place got nuts at 2:00 when the gates opened to general admission. VIP’s also got a “meet-and-greet” round robin tasting in the main pavilion from 1:00 to 2:00. Brewers and brewery representatives walked around the pavilion with pitchers, pouring samples and answering questions.
I love talking to brewers who have a real passion for brewing. The ones who are visibly energized by talking to kindred spirits. The ones whose eyes light up when asked why they chose one yeast strain over another, or who get excited when you taste something subtle in the beer that they were specifically trying for. They’re the stewards of our community, the true shamans of our tribal craft brew culture. I’d especially like to thank Jeff Stuffings of Jester King Craft Brewery, Diane Rogness of Rogness Brewing Company, Jud Mulherin of Circle Brewing Company and Grant Wood of Revolver Brewing Company for stopping for a few minutes on a busy day to talk to me – one of many admirers clamoring for their time – about their ingredients, their craft, and why they do what they do.
The beers themselves presented a fascinating snapshot of where Texas craft brew is today. Several things became apparent over the course of the day:
- Sour beer no longer a thing? The event website boasted “at least four sours”. That’s a much smaller number than I would have predicted a year ago, when sours were seemingly the next big wave in craft brewing. But now it seems Texas brewers are looking elsewhere for innovation. Real Ale Scots Gone Wild and Austin Beerworks Einhorn Berliner Weisse were on tap along with some sours from Jester King, but I didn’t see anything on the menu that I hadn’t tried before. I made a beeline to the Jester King booth for what I thought was a new sour – the Viking-inspired Gotlandsdricka – and got a surprise. Jeff Stuffings informed me his Gotlandsdricka was intended to be a modern interpretation, not a historically accurate recreation of the ancient ale, and was clean-fermented with just Saccharomyces cerevisiae. I’m a sucker for anything Nordic, and I liked it a lot, but I’m still curious to taste the sour version they may release in a few months.
- Flavorings are where it’s at. For a region so rich in German heritage, Texas brewers sure don’t know the meaning of Reinheitsgebot. Spices and fruits abounded. Rogness OST Porter with coffee and coconut and Yogi Amber with chai spice, Thirsty Planet ChiGoatle Amber with peppers, Revolver Blood & Honey Wheat with blood orange zest and spices, and Jester King Gotlandsdricka with sweet gale and juniper all made impressions on me. Even Reinheitsgebot champions Circle Brewing have jumped into the flavor fray with Smokin’ Beech, a refreshing Rauchbier with a bacony character from malt beechwood-smoked according to a traditional Bamberg process that Jud Mulherin described to me in reverent detail.
- Tea is the new coffee. Coffee porters and stouts remain popular, but Texas brewers are starting to notice coffee’s hot stepsister from across the ocean, with very different takes on the concept. Live Oak poured an Oaktoberfest infused with lapsang souchong China black tea, lending a vegetal smokiness tailored for slow sipping. Jester King poured their kombucha farmhouse ale Buddha’s Brew. Rogness Yogi Amber doesn’t actually have tea in it, but recreates the experience of chai tea in an amber beer with chai spices and unfermentable sugars. Diane Rogness called Yogi “her baby”, and she should be proud of it. I enjoyed drinking it and have thought about it a lot since Saturday.
- Dallas-Fort Worth is growing. Lakewood Brewing and Revolver Brewing are two names from the Metroplex that seem to have made their Austin debut at the event, alongside DFW stalwarts Deep Ellum and Southern Star. I didn’t get a chance to try Lakewood (sorry!) but Revolver’s Blood & Honey Wheat is a surprisingly complex lawnmower beer with blood orange zest and savory spices. Head brewer Grant Wood invited me to guess which spices he used. I guessed incorrectly, and when I pressed him for the correct answer, he said smiling, “We’ve gotta have some secrets.” Touché.
Finally, the day brought great news to the mead lover in me. I had a chance to speak to Eric Lowe of Meridian Hive Meadery, a new Austin company getting their brewhouse (meadhouse?) assembled currently, and who will hopefully be releasing their first meads in early 2013. There’s a mead gap in Austin, and I welcome them with open arms and a thirsty palate.
Photos of the event are below (including one of your friend and humble narrator in a yellow shirt), courtesy of Roy Moore and Control Images. Thanks to the YMBL and all who made the event what it was.
Fantastic Fest 2012 is now a happy week-old memory. I saw 33 films from September 20-27 and emptied more than a few pint glasses. My highlights from the festival are below:
Day 1 – My Fest started with Tim Burton’s Frankenweenie in 3D. But that wasn’t until 6pm, so before the show, I had lunch at Bangers Sausage House & Beer Garden, where I enjoyed two barrel-aged Texas beers: Bourbon Barrel Alt-eration from Hops & Grain, and Real Ale Shipwrecked (aged in Jameson barrels for extra deliciousness) with an antelope and venison merguez sausage in honor of the reanimated pooch. Once I got to the Alamo Drafthouse Cinema for the movie, I found myself in the Shiner-sponsored theater, and enjoyed a free Shiner Bock. But my favorite film that day was Antiviral from Canadian director Brandon Cronenberg – son of film legend David Cronenberg (The Fly, Videodrome), and worthy of his father’s directorial legacy.
Day 2 – Two major highlights: The Conspiracy, also from Canada, which I watched with a couple of pale ales: an Austin Beerworks Fire Eagle IPA and a Shiner Wild Hare Pale Ale. Later that night, a friend and I got to the bottom of a pitcher of Real Ale Firemans #4 while watching Dead Sushi, the latest from Japanese director Noboru Iguchi. Iguchi’s shock/splatter/gross-out horror-comedies aren’t for everyone, but I find them great fun; and Dead Sushi is one of the better ones. Before the screening was a live in-theater eating competition between Iguchi, SFX guru Yoshihiro Nishimura and four audience members eating bull penis sushi, duck fetuses and ghost pepper tuna roll. Kudos to them; I couldn’t do it.
Day 3 – A great day. I sipped a Ranger Creek Small Batch #2 saison during Holy Motors by French director Leos Carax, a dense and symbolic film that begs rewatching. Next I saw the brutal yakuza revenge sequel Outrage Beyond by Japan’s Takeshi Kitano (a.k.a. Beat Takeshi), which went well with a Brooklyn East India Pale Ale. I watched an English-language remake of Pusher (the Danish original was the directorial debut of Drive and Bronson director Nicolas Winding Refn) with a Live Oak Oaktoberfest in hand, and I enjoyed another Firemans #4 at midnight during my most anticipated movie of the festival, the kung-fu-steampunk epic Tai Chi 0. All these movies made it into my top fifteen of the fest, and I’m still thinking about that Ranger Creek saison.
Day 4 – Started with my initial pick for best of the fest, Lee’s Adventure, a Chinese sci-fi film starring Jaycee Chan (son of Jackie) as a slacker-gamer with a disease that randomly slows and speeds his perception of time. China scored again in the evening with the aptly titled Vulgaria, a crude comedy about a Hong Kong softcore porn producer that kept me laughing out loud. At midnight, I saw the awesome British action-comedy Cockneys vs. Zombies, whose title pretty much says it all. I watched that with my favorite beer of the day, a Deschutes Obsidian Stout that was perfect for a midnight show.
Day 5 – The standout film was Black Out, a Dutch crime caper that played like classic Guy Ritchie. Day 5 is usually when I start to get bleary-eyed and need rest; unsurprisingly, I have no beer notes from this day. I recall drinking one or two Fire Eagle IPAs and at least one Hops & Grain Pale Dog Pale Ale.
Day 6 – My evening film was Vanishing Waves, a sci-fi thinker from Lithuania. There’s always at least one quiet, sterile and cerebral sci-fi film at the Fest every year, and whatever it is usually ends up in my top ten. This was no exception, and it inspired me to dig up and finish an incomplete short story I drafted last year (hooray for inspiration!). I watched it with a Thirsty Planet Buckethead IPA.
Day 7 – The penultimate night of the Fest brought me Hellfjord, by far the most fun I had all week. A new series from from a team of brilliant Norwegians (including writer Tommy Wirkola, director Patrik Syversen and writer-stars Zahid Ali and Stig Frode Henriksen) whose combined resume includes the zom-com Dead Snow and the geek comedy You Said What?, Hellfjord touted itself as Twin Peaks-meets-Hot Fuzz, and that’s pretty spot on. The complete first season screened – seven episodes – and I simply could not stop laughing during the entire three and a half hours. “Brilliant” doesn’t begin to describe this series. It was my definitive Best of the Fest. I’m counting the months until it may someday be released on American DVD, and if you have any sense of humor at all, you should look for it too. I also finished off another pitcher of Firemans #4 (with help) and had a spectacular barbecue chicken pizza with jalapenos before heading to the Hellfjord Norwegian Party at the Highball, where friends and I donned Viking helmets and drank Austin Beerworks Black Thunder Schwarzbier with samples of lutefisk and other pickled Nordic delicacies. And the mighty Thor smiled down upon us.
Day 8 – Somewhat anticlimactic after Day 7, but started with the poignant, entertaining Canadian drama I Declare War, about kids playing a game of war that skirts dangerously close to the real thing. After a couple of underwhelming afternoon screenings, I ended the day with a few complimentary Shiner Wild Hare Pale Ales at the Closing Night Party at the Austin American Legion hall.
So there you have it. Seven days have passed and I’m already looking forward to next year’s Fantastic Fest. There’s a reason we call it “geek Christmas” in my house. It’s a time to celebrate film, storytelling, inspiration, good friends, good food and good beer. And these are a few of my favorite things.
On a beautiful, cool Saturday afternoon wedged between days of thunderstorms, Jester King Craft Brewery released their new Buddha’s Brew ale during their weekly open house. Beer hipsters (and garden variety hipsters) descended on the brewery for a turnout that scuttlebutt suggests was the biggest the brewery has ever seen on a “non-event” Saturday.
The new ale is a collaboration between Jester King and Austin kombucha company Buddha’s Brew. It’s Jester King’s first beer fermented entirely in oak. The wheat ale wort was pitched with bacteria and fermented in the barrel, then aged for nine months before blending it with Buddha’s Brew Classic Flavor Kombucha. Buddha’s Brew was also on location Saturday giving out free kombucha by the sample and cup. I’ve been a fan of their kombucha for years, so I was excited about the collaboration.
I haven’t been to Jester King in several months, so I was surprised to find a new system in place for the beer tasting. In the old system, $10 bought you a tulip glass and three full pours of whatever you wanted. Now, for $10 you get a card listing the day’s menu with a check box next to each of the 7 beers available:
The bartenders poured 5.5 oz of whatever you ordered and marked the box next to it on the card. If you tried them all, it would equate to a little over two pints of beer and a keepsake glass for $10. So it’s not the steal it used to be, but it’s still a great value, especially if you can get there early enough to go back through the (very long) line 7 times during the 3-hour window they’re open. Even though this new system effectively raises the price per ounce over the previous system, it encourages beer flights instead of pounding pints as quickly as possible. The limited-release selections du jour are thus available to more attendees, and fewer frat boys are stumbling around drunk from too many Black Metals. I’m not sure if the new system was just for this event or if this is how they do it every week now, but I’m a fan of it in theory … if they can get the line moving a little faster.
I started with Buddha’s Brew, the hot new starlet on the set. It was straw-colored with little head and smelled like a Berliner Weisse: lactic, light and wheaty, though I was hoping for more fruitiness on the nose. It tasted like a Berliner Weisse too. Tart, refreshing and wheaty with some vinegar notes and a pleasant mouth-puckering tartness. My only complaint was that it was less complex than I expected. The kombucha didn’t add much flavor; no fruitiness, no earthiness. Nor any oakiness or vanilla from the barrel aging. It could have been any sour wheat ale, albeit a well-made one. Note that I would gladly drink it again if there weren’t more interesting beers available.
My third pour was Mad Meg, an organic bière de provision – a high-alcohol continental style intended for extended aging. At 9.6% ABV, it was a step up from my earlier tastings but smooth enough not to be a shock. It poured a handsome red-orange I attribute to Cara-Munich malt, but I enjoyed thinking of it as an “albino amber”. The aroma was mouth-watering: floral hops and a rich mandarin-like citrus with noticeable alcohol. The flavor didn’t disappoint, either, delivering piney hop bitterness at the start and boozy, bready malt on the finish with no alcohol burn. It was smooth and brilliantly balanced, easy to drink on a fall afternoon or warm enough for a cool night.
I made my way through the tastings leisurely and only got three in my 90 minutes there, but it was well worth the price of admission. Between beers I cleansed my palate with lots of free kombucha from the Buddha’s Brew tent (thanks!). Peach and Pineapple-Super Greens flavors were on tap and delicious.
I left happy (alcohol + probiotics, mmm mmm good!) and inspired. I’ve been thinking about homebrewing kombucha for a long time, and I might start soon using some Buddha’s Brew dregs to culture a starter SCOBY. Someday I actually hope to have draft kombucha in the kegerator for those non-beer occasions. I’m not sure I’ll ever use it in a beer myself, but who knows? And I toast Jester King for their innovation. After all, that’s what supporting local business is all about.
We left off at …
Fourth Course: Scots Gone Wild Sour Real Heavy with venison liver mousse, black pepper cherry jam, arugula, country levain – The first three courses were all paired with beers made from the same Lost Gold IPA wort. The first new wort in the lineup was a single-barrel wild fermented Scotch ale. It was good, with floral and dark berry notes on the nose and a murky chocolatey red-brown color. It was tart and astringent, very refreshing and great for summer, and paired well with the very rich venison liver mousse. I love venison, though I'm not a fan of organ meat, and a quick glance around the room told me I wasn't the only one outside of my comfort zone. But with a little faith in the chef, I tucked in with an open mind, and I'm glad I did. A bite of the liver mousse spread on the levain bread with a chaser of the sour Scotch ale was fantastic, but the portion was big. I finished mine, but I saw a lot of unemptied plates.
Fifth Course: Highlander Barrel-Aged Real Heavy with bone marrow, blood sausage, herb salad, fougasse – Before this next dish came out, the servers brought out an enormous pretzel-like bread (the fougasse, I believe). It was delicious, but there was no way the two of us at our table could fit more than a few bites in. The beer, also made from the Real Heavy wort above but aged in red wine barrels, was my least favorite of the night. It had little aroma and a bitter, medicinal flavor. After so much good beer and good food, it was a minor letdown. As for the food, this was my first time eating bone marrow, and it wasn't bad, but I preferred the blood sausage. The herb salad was very sparsely dressed, well-balanced to the strong, earthy flavors of the protein on the plate.
Sixth Course: Vol. 15 Bourbon Barrel-Aged Russian Imperial Stout with bitter orange bread pudding, caramelized honey, figs, walnuts – Yep, you read right: Easy Tiger worked bread into the dessert as well (bravo, maestros). By this point, I was stuffed, but I finished this tasty and surprisingly light bread pudding. The beer hit all the notes one expects from a RIS, though my (perhaps desensitized) taste buds didn't taste much barrel character in the stout. And the stout may have gone better with a chocolate cake than with such a light bread pudding. After everything else, I couldn't finish the beer, and I wasn't the only one. I hate to waste, but there's only so much one can consume in an evening.
So there you have it: a delicious dinner and a great beer flight. Easy Tiger and Real Ale truly went all out with each of their contributions and made a good team. The plating portions and the beer pours were impressive, and a great deal for $55 a head. On the other hand, smaller portions would likely have kept the appetites in the room going longer. Maybe even long enough for the less adventurous folks in the room to embrace those organ meats on the later plates.
But hey, Easy Tiger is learning as they go … and I recognize that “The portions were too big at my six-course gourmet microbrew dinner!” is totally a first-world complaint. So I'm not complaining at all. It's just an observation, and maybe will raise some awareness that could eliminate waste in the future.
As for Real Ale, I'd say they showed Austin that this now-old-standby in the local beer community still has some surprises up its sleeve. But they are bigger than the upstarts; and bigger, for a commercial brewery, means bigger risk. Smaller breweries can brew a small experimental batch and eat the cost of having to dump it if necessary, but a brewery the size of Real Ale takes a huge financial hit if they make a 60-barrel batch of something that turns out undrinkable. The trick of fermenting 3 different worts 6 different ways seems a good way for a brewery that size to experiment: if one of the beers turns out bad, there's still barrels and barrels of another beer they made from that wort they can still sell. Is that as exciting as the reckless abandon of a smaller brewery? Well, no … but it still can turn out a bunch of damn good beers, as Real Ale proved.
So thanks to Easy Tiger and Real Ale for a great night that left me happily stuffed and happily buzzed. I'm looking forward to the next one. Prosit.
Easy Tiger opened earlier this year on East Sixth Street, promising fresh baked-in-house breads, ample taps, and a menu that goes beyond pizza, all just down the street from the chickenpox of dive bars and music venues that dot the sidewalks of what the kids call “Dirty Sixth”. This was Easy Tiger’s first beer dinner, and it showed – mainly through oversized portions; a good problem, really – but the dishes were tasty and the pairings on the mark.
It would’ve been hard to imagine it when I first moved to Austin, but Real Ale is now the big kid on the block in Central Texas craft brew. With every new brewery that sets up shop in the region, Real Ale becomes more and more the elder statesman, and they’ve been accused of letting themselves go stale, of not pushing the envelope. (Aside from their flagship ale Firemans #4, most of their beers fall firmly in the American-British spectrum of bitter/pale ales: an APA, a rye APA, an IPA, etc. … but they do make a fantastic barleywine and some nice German seasonals.) The lineup for this beer dinner seemed carefully choreographed to prove that the old dog still has some tricks in it, and while I’m not sure I bought the routine 100%, the beers were well-made and I had a fantastic time.
Aperitif: Firemans #4 – Before the first dish came out, we started with a 6-oz pour of Real Ale’s ubiquitous flagship blonde ale. If you haven’t tasted this beer, you haven’t been to Austin. It really is everywhere, and it’s been the gateway to craft beer for frat boys and good ol’boys in this town for years (not to mention a few people I know). Call it boring; but you can’t argue with its quality, and they brought out the freshest batch I’ve ever tasted for this event. Crisp, clean taste, a nutty continental malt aroma, and a noticeable but not intimidating noble hop flavor make this a beer you can buy a case of for that stubborn Bud drinker in your family, even for your mom. And I have.
Then the marquee lineup started: 6 dishes paired with 6 beers, about 6 ounces worth of each (cue Iron Maiden). The trick I mentioned earlier was that these 6 beers came from only 3 different “wort streams” – this was a new term to me, but basically means simply that 3 different worts were fermented under different conditions to produce 6 different beers.
First Course: Lost Gold IPA with mussels, smoked tomato, fennel, leaks baguette – Real Ale’s aptly named year-round IPA pours a deep golden color. The aroma abounds with grapefruit and floral notes. The flavor is a modest but noticeable blast of hops that doesn’t fail to refresh. It went astoundingly well with a smokey mussel stew served family-style with a whole baguette (for two). We scraped the bowl, and it was a big bowl. And all I can say about the bread is, “OMG, bread!” You can tell it’s what Easy Tiger does best.
Second Course: Empire Barrel-Aged Lost Gold IPA with duck sausage, corn pudding, watercress – The second beer made from the Lost Gold IPA wort was aged in red wine barrels that left a blanket of sour cherry fruit notes on the whole thing. The hop aroma faded with the aging, as expected, but the bitterness remained, and the beer poured enticingly murky. A hint of pungent funk from the barrel complemented the rich, earthy duck sausage. The corn pudding was light and fluffy; it complemented the sausage just fine but was easily overpowered by the beer. The disparate elements of the dish worked better separately than as a single bite.
Third Course: Imperium Wild Lost Gold IPA with apricot-braised goat, local shell pea cake, mint gremolata – The third version of Lost Gold was aged in similar barrels to Empire, but wild fermentation was induced for a funkier flavor. Floral notes took center stage on this one, and it was very dry, balancing very well with another rich protein dish. The apricot balanced both the gaminess of the goat and the funkiness of the beer. By now, I was really excited about what the night had in store. I was eating great food and enjoying the results of an experiment on how one wort could become three very different beers.
Check back in a few days when I post my reviews on the last three pairings of the evening, and my overall impressions. It was a delightful and insightful night.
To quote the release:
The first of our beers to carry certified organic labeling will be this year’s version of Drink’in the Sunbelt Hoppy Wheat Beer, followed by our next batches of Mad Meg Farmhouse Provision Ale and Boxer’s Revenge Barrel-Aged Wild Ale. Le Petit Prince Farmhouse Table Beer, Noble King Hoppy Farmhouse Ale, Wytchmaker Farmhouse Rye IPA, Das Wunderkind! Sour Saison, and Bonnie the Rare Berliner Weisse also received full organic certification and will be labeled as such once we run through our current stock of labels. Black Metal Farmhouse Imperial Stout, which is over 70% organic, but uses a small amount of non-organic specialty malt, has been certified “Made with Organic Ingredients” and will carry the Texas Department of Agriculture seal, the next time labels are printed.
Although I may be more organic than some, I’m not really hung up on the organic lifestyle and organic foods. Sure, I belong to a local organic CSA called Johnson’s Backyard Garden. I don’t eat at major fast food chains (or any major restaurant chain at all if I can avoid it, which I usually can – thanks, Austin!). I try not to buy packaged foods with a lot of ingredients I can’t pronounce, but that’s a long way from organic. When it comes to my own brewing, I don’t add a lot of funky chemicals if I can help it – brewing water salts and acids to keep my mash pH down are generally the extent; I don’t spend the extra dough for organic malts and hops. In other words, whether food or drink, I keep it simple for anything I can control, and I don’t sweat the other stuff too much.
But who wouldn’t want to know that the ingredients that go into the beer they drink is of the best quality possible? Whether that means organic, or locally sourced, or whatever your personal hobbyhorse is, the fact that they bother at all means that they have a commitment to quality ingredients: that they care what they put into the beer they sell. That they’re not just here for the craft beer fad, and that they want to establish (and strengthen) their identity in the ever-more-crowded local Austin beer scene.
And that is great news, and a reminder of why I love the folks at Jester King so much. As far as I’m concerned, one of the best breweries in town just got better. I like to think that each of the best local breweries in Central Texas has a knack for something (see recent post here for my thoughts on the awesome power of Live Oak Brewing to replicate classic German styles). I always thought Jester King’s knack was simply to bring European-style farmhouse ales to a market otherwise lacking in them. But now Jester King appears to be doing more: with this gesture, they’ve demonstrated they want to be a leader in quality and innovation in all ways (including taking on the Texas Alcoholic Beverage Commission late last year over some silly beer labeling and distribution laws) in the Austin craft beer community. If there’s a battle commencing between great beer and mediocre beer, Jester King appears to want to be in the vanguard … they may not have been the first, but they seem determined to jump into the lead.
So prosit to Jester King! I’m glad they’re here.
Friday night was the inaugural screening of the Summer of ’82 film series at the Alamo Drafthouse Cinema Ritz location: John Milius’ Conan the Barbarian. Yeah, that’s right. That one, with Ahnold. With James Earl Jones as the snake god and Mako as the crazy wizard, and the lamentation of the women and all that. Oh, yeah.
I’ve been stoked about the Summer of ’82 series since I first saw a teaser for it, and the badge I scored is one of my prize possessions for the next few months. To kick the series off with Conan was an absolute blast. The (apparently brand new) 35mm print was astoundingly beautiful, and despite having seen it again and again, I felt like I was watching the film for the first time. Arnold Schwarzenegger owned that role (sorry, Jason Momoa, I’d ride in your khalasar, but you didn’t teach me what was best in life) and the film is much more intelligent than most people give it credit for. It’s a wonderful clash of the classic and the new: Conan is more or less your standard orphan-turned-legendary-hero, Siegfried meets Spartacus. But Milius knows his Joseph Campbell, and he tells a story that hits all the conventional heroic journey notes while still staying profoundly modern, with a screenplay so sparse in dialogue it’s almost high art, a post-Jonestown message about kids and cults that still resonates 30 years later, and a powerful female lead character who is a warrior first and a love interest second. I rooted for those characters like I’ve never rooted before, and James Earl Jones was so terrifying as Thulsa Doom on the big screen (those eyes!) that I only laughed a little bit when he told Conan he was his father.
To go with the Schwarzeneggerian splendor unfolding on the silver screen, I ordered a pint of Live Oak Brewing Company’s seasonal Schwarzbier. When asked what sets Live Oak apart in the exponentially expanding Austin beer scene, what comes to mind first is that they do a better job of replicating traditional German styles than anyone else around. Their HefeWeizen is a true hefe, full of banana and clove flavors, not the bland hazy wheat beers now rolling off the production line of every regional brewery. Their Pilz is a real-deal Bohemian pilsner, with crisp Czech malt and refreshing Saaz hops that fill every sip with flavor. These aren’t even styles I’m all that fond of, but I love that Live Oak does them well. I knew their take on the traditional German black lager known as a schwarzbier would be no exception.
The color was the deepest black, opaque. It seemed darker than most schwarzbiers and black lagers I’ve had, but that could have been the dim light of the movie theater. There wasn’t much aroma, but what I could pick up from it was dark chocolate and caramel, with the slightest hint of banana esters. Same with the flavor, which was subtle and refreshing, though chocolatey and with a little noble hop bite tapering off into a faint mocha java aftertaste. I found the mouthfeel a little thin for my taste, but I find that with black lagers a lot; I tend to be more of an ale guy, really, and perhaps my palate is still too calibrated for stout to really appreciate the thinner, more refreshing and crisp nature of a schwarzbier. But for all that, I enjoyed it. Once again Live Oak proved that they know German beer, and play with convention as well as any brewery in Central Texas.
The next screening in the Summer of ’82 series is Mad Max 2 (a.k.a. The Road Warrior). Since that show is not at an Alamo Drafthouse location, I’ve no idea yet whether there will be a beer available there that will pair as nicely and thematically with that film as this one did. If anyone can get their hands on some banged-up, greasy, post-apocalyptic cans of VB from the land of Oz, I won’t say no.