Thomas Vincent, from Geistbear Brewing Blog, has announced the topic for the June Session, to take place on Friday, June 6. The theme will be “Beer Festivals,” and he elaborates as follows:

Do you have a favorite beer festival you like to attend or a particular memory of inspirational moment at a festival? Or perhaps talk about what you would like to see out of festivals or perhaps the future of them. All is fair game, I look forward to seeing where people take this topic.

So put on your thinking caps, and get ready to write about beer festivals this coming D-Day, June 6.

Saturday was the 12th annual Boonville Beer Festival, one of the Bay Area’s best. This year was no exception and was even bigger than last year. A third area with large tents in a grassy meadow was added to accommodate all 68 breweries who were pouring their beer at the festival. There were old favorites and new breweries and a whole lot of fun in the Mendocino sun, proving once more that “it’s not just shy sluggin’ gorms neemer.”

Barkley, the Boonville Bear, greets visitors to the Anderson Valley Brewery.

Brian Hunt (from Moonlight Brewing), Melissa Myers, Dave Buehler (from Elysian Brewing) and Arne Johnson (from Marin Brewing).

Bay Area Beer Bloggers at Boonville. From left: Peter Estaniel, from the BetterBeerBlog, JJ (a.k.a. Jessica), from The Thirsty Hopster, me, and Jay Hinman from the Hedonist Beer Jive.
 

For many more photos from this year’s Boonville Beer Festival, visit the photo gallery to see Part 1 and Part 2 of the festival.
 

Yesterday, on my way to the Boonville Beer Festival, my first stop was Russian River Brewing, specifically the new production brewery. The first brew in the new facility was done the previous night and Vinnie didn’t leave until almost 4:30 in the morning. I was on hand for the first “public” brewing and few other friends and colleagues stopped by throughout the day, as well. Since Vinnie’s still learning the new system, the first beer brewed is a new one, a sour beer called Consecration, a fitting choice to consecrate the brewery. Consecration has been brewed only once before, at the brewpub, but has not yet been released because it needs to age for nine months before it’s ready. That beer was described on the website as “a dark Belgian style ale aged in American oak Cabernet Sauvignon barrels. Not only do we use Brettanomyces, Lactobacillus, & Pediococcus, we also add currants to beer while it is aging in the barrels.” The Consecration is also brewed with bitter orange peel. The final beer should be around 26 IBUs and around 8.5% abv. It was made with 2-row malt, Special B, and a few other malts and Styrian Goldings and Sterling hops. It’s brewed with an Abbey Ale yeast, and Brettanomyces, Lactobacillus, & Pediococcus will be added during the barrel aging process, along with Zante currants, which are essentially raisins.

From Wikipedia:

The Zante currant (Vitis vinifera) or currant is a variety of small, sweet, seedless grape named after Corinth (currant) and the Ionian island of Zakynthos (Zante) and not to be confused with the Ribes berries “currants” (eg blackcurrant, redcurrant), which are in a different family altogether. Their name apparently comes from Old French “raisins de Corauntz”; “Zante” was recently prepended to the name to distinguish them from the ribes berries “currants.”

If all continues to go well, the first batch of Pliny the Elder should be brewed on Sunday, which would make it ready for bottling the first week of June. So look for bottles to start being distributed in mid-June, though initially I suspect they’ll be primarily in the Bay Area.

The gang from Russian River Brewing just before the mash-in of Consecration.

Vinnie Cilurzo flips the switch to begin the mash-in.
 

 

For more photos from the first public brew at the new Russian River Brewery, start at Part 1 at the photo gallery.
 

Esteemed Portland beer writer Fred Eckhardt turns 82 today. Portland’s Fred Eckhardt is a living legend, especially in his home city, having pioneered writing about and defining beer styles with his early book on the subject, The Essentials of Beer Style, published in 1989. Today is also the day the 3rd annual FredFest will be held, a beer festival honoring Fred. Join me in wishing Fred a happy birthday.

Fred Eckhardt and me at the Great American Beer Festival in 2005.

At the Celebrator’s 18th anniversary party in February. From left: Shaun O’Sullivan, from 21st Amendment, Fred Eckhardt, the woman who wanted this picture of all her beer writing “heroes” in the first place, me, Tom Dalldorf, Celebrator publisher, and a brewer from Brewmasters.

And at the same party, this time sandwiched in between Judy Ashworth and her daughter.

vs.

Charlie Bamforth, who’s the Anheuser-Busch Endowed Professor of Brewing Science at U.C. Davis (and was my teacher when I took the brewing short course there) has a new book out, Grape vs. Grain. This at least Bamforth’s eighth book, though many have been quite technical in nature. This one is more reader friendly, and addresses the debate over which beverage is more deserving of respect.

From the book publisher’s website: Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutritive value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving these beverages, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, nature of the market for each, quality attributes, types and styles, and the effect that they have on human health and nutrition. Last night, I attended an event at Anchor Brewing in San Francisco to promote the book. A few dozen people enjoyed Anchor’s hospitality, a few beers and some snacks. Bamforth gave a short talk and answered questions. My favorite quote: “Wine is a fine beverage, but beer is better.”

Charlie favors traditional styles and tends to prefer more technically savvy brewing. He hammers home the idea of “consistent excellence” as the highest goal for brewers and doesn’t much care for beer made with non-traditional ingredients. His background is as a researcher first and then as quality control at Bass for many years before moving to the states to teach at U.C. Davis, so I’ve never found that too surprising. He’s been a great advocate for beer and gives numerous talks around the world, informing his audiences about beer’s healthfulness and the reasons it’s at least the equal — if not more complex and impressive — than wine. The new book, Grape vs. Grain, is his latest project in that on-going mission.

Charlie Bamforth with John Dannerbeck from Anchor Brewing.

Today at 3:00 p.m. (left coast time), the online auction for FredFest begins, and will close on Sunday, also at 3:00 p.m.

Here’s some of what’s up for auction, the proceeds of which will be donated to charity. You can find more information about the lots at the Liquid Solutions Blog and the auction itself is at Liquid Solutions.

1. Hair of the Dog Dave 1994 (375 ml)
2. Hair of the Dog Adam #1 1994 (12 oz.)
3. Full Sail Old Boardhead Vertical: 1998 & 1999 (12 oz.), 2001-2007 (22 oz.)
4. Pike Old Bawdy Vertical: 1996-1998, 2006-2007 (12 oz).
5. AleSmith: Old Numbskull (750 ml), Grand Cru (750 ml), Horney Devil (750 ml)
6. Lost Abbey: Older Viscosity (375 ml) Angel’s Share (375 ml), Lost and Found (750 ml)
7. Rodenbach Alexander 1991 (330 ml) and Rochefort 10 1999 (330 ml)
8. Westvleteren 12 1997 (11.2 oz.)
9. Anchor Brewing Commemorative Michael Jackson’s 60th Birthday Beer (1.5 L)
10. And others from Avery, Midnight Sun, J.W. Lees, Big Time, Fish Tale — and more

From the press release:

Beer aficionados across the nation will be reaching for their wallets this weekend when rare beers and vertical collections will be highlighted at the first-ever FredFest Online Beer Auction.

The auction starts at 3 p.m. PDT Friday, May 9 and begins to wrap up at 3 p.m. PDT Sunday, May 11. The auction is designed to run concurrently with FredFest 2008 — a celebration of the 82nd birthday of Fred Eckhardt, the Dean of American Beer Writers, which is taking place May 10 at Hair of the Dog Brewing Co., in Portland.

“FredFest started as a surprise 80th birthday party for Fred, but is coming back around in its third year as a fundraiser in the memory of fellow beer scribe and friend, Michael Jackson,” said FredFest co-organizer Lisa Morrison.

Each year, Eckhardt is asked to choose a charity for FredFest. This year, he chose Parkinson’s Resources of Oregon, a local affiliate of the National Parkinson Foundation. Jackson had been battling complications from Parkinson’s disease when he died last summer.

The first-ever FredFest online auction was the brainchild of Hair of the Dog owner Alan Sprints, Ben Love of Hopworks Urban Brewery and Matt Maples of Liquid Solutions bottle shop.

It’s for a worthy cause, so bid generously.

Last month Russian River Brewing collaborated with Italian brewer Agostino Arioli, who owns Birrificio Italiano, to brew one of his beers, La Fleurette, there in Santa Rosa, California. I was there on the brew day (and documented the process in photos), and was eagerly looking forward to tasting the results. Saturday it was tapped and I went up Tuesday to try it. Because the beer was conceived in love, I got a growler of the beer to bring home to share with my wife, the love of my life.

La Fleurette in my garden, among the roses. It was cloudy golden amber and produced a pillowy white head. It had aromas of peppers and a honeyed sweetness, with surprisingly few botanicals. It was light and very refreshing. The mouthfeel was silky smooth, liquid velvet with a touch of gritty pepperness. The honeyed sweetness dominates the flavor profile. The finish is very clean, with only a gentle spiciness lingering after.

Vinnie told me that when they racked the beer, it was all pepper and little else, and it’s been changing quite a bit ever since. Apparently, the flowery aromas I think I expected more of have been coming and going. I believe they’ll be pouring it at the Boonville Beer festival this Saturday, so I wonder what it will be like then. It’s definitely worth seeking out, if you get a chance.

James shoveling barley at the new brewery, only days away from its first brew. I also stopped by the new brewery to see how things were progressing. Vinnie was in the brewhouse, cleaning everything and preparing for the first brew, which should be any day now.

Today is Dave Alexander’s 45th birthday. Dave is the co-owner, along with his wife Dianne, of the world famous Brickskeller beer bar in Washington, DC. He’s also a crack lead guitarist who often plays with the Rolling Boil Blues Band. Join me in wishing Dave a happy birthday.

Celebrator publisher Tom Dalldorf, a young Vinnie Cilurzo and Dave at a Brickskeller fresh hop event several years ago.

Tom Dalldorf again, with the Beer Fox Carolyn Smagalski, and Dave and Dianne Alexander, at the Brewer’s Reception at Wynkoop at the start of GABF last year.

We’re so used to seeing top ten lists of the ten best of whatever that a list of the worst always seems like a fresh look. Joey Redner, who writes for the Tampa Bay Times, in a recent column listed his choices for the world’s worst beers. Like any such list, it will never find universal agreement, but that’s okay. There are a number of truly horrible beer on his list. I’m not sure it’s fair to include a non-alcoholic beer — which he awards the top spot — as without the alcohol I’m not sure it actually qualifies as beer.

Here’s his list.

1. Busch NA
2. Camo Genuine Ale
3. Chapeau Exotic
4. Hurricane High Gravity Lager
5. Bootie U95
6. Winter Park Beer
7. Cave Creek Chili Beer
8. Sleeman Clear Lager
9. Milwaukee’s Best
10. Coors Aspen Edge

Frankly, I’d put Corona and Heineken on the list for sheer popularity vs. lack of taste (not to mention being frequently lightstruck). And I suppose the entire exercise begs the question as to whether bad and bland are one and the same or distinctively different enough. Should the merely bland and inoffensive be considered bad or must a beer be particularly and specifically ill-conceived, badly executed or so obviously lacking in graces to be considered one of the worst?

Last week, Stevens Point Brewing of the eponymous town in Wisconsin, released their summer beer, Nude Beach Summer Wheat, with a label featuring nudists frolicking in the sand and surf, with beach accessories showing up in conveniently immodest places making the whole scene decidedly PG. And that might have been the end of it, were it not for the sudden and apparently unexpected support of the American Association for Nude Recreation.

From the press release: Summer Wheat Ale is Point Brewery’s Latest Seasonal Beer Summer is coming so it’s the perfect time to take the wraps off and enjoy Point Nude Beach Summer Wheat, a new hand-crafted seasonal specialty beer from the Stevens Point Brewery. Beginning May 1st, Point Nude Beach Summer Wheat, a satisfying unfiltered wheat ale, will be available in 12-ounce bottles and kegs wherever Point brands are sold. Point Nude Beach Summer Wheat is a fun, refreshing beer for hot summer afternoons and evenings, according to Joe Martino, Stevens Point Brewery Operating Partner. “It’s the perfect summer brew for summer thirsts. What can be more fun than a nude beach?” he said. “Where and how you enjoy Point Nude Beach Summer Wheat is up to you. Clothing is optional.” “Wheat beers represent one of the most popular segments of the 8-million-barrel U.S. craft beer market and have recently enjoyed double-digit sales growth in many regions, including the Midwest where Point sales are strong,” Martino said, adding that he expects wheat beer sales to keep up their brisk pace this summer, too. Brewed with Wheat and Barley With a rich golden color reminiscent of an early summer tan, Point Nude Beach Summer Wheat is brewed with “au naturel” raw white wheat, malted red wheat and highly kilned specialty barley malts, according to Point Brewmaster John Zappa. “The barley malts are very different from other malts used to brew Point beers and add a slightly sweet maltiness to the flavor,” he said. The Stevens Point Brewery In addition to the seasonal beers Point Oktoberfest, Einbock and St. Benedict’s Winter Ale, the Point brands include Point Special Lager, Point Classic Amber, Point Cascade Pale Ale, Point Belgian White and Point Horizon Wheat. Point Special Lager won the gold medal in the American Premium Lager category at the 2003 Great American Beer Festival.

According to a story in today’s Milwaukee Journal-Sentinel, the new seasonal beer “quickly drew attention from the nation’s nudists, said Carolyn Hawkins, spokeswoman for the American Association for Nude Recreation, a group that claims 47,000 members who enjoy sunbathing, swimming and other activities au naturel. The Kissimmee, Fla.-based group bills itself as ‘a trusted source for nudist information on such topics as what to expect at a nudist club, a nudist resort, or even from a skinny dipping experience. Our members have bombarded us with messages’ about Nude Beach, Hawkins said.”

So she got in touch with the brewery and inquired if they would be willing to provide beer for the group’s annual convention, which this year will be held in the nearby “Turtle Lake Resort in Union City, Mich., which is south of Battle Creek, from Aug. 11-17.” Steven Point Brewing agreed to give the AANR twenty-five cases in exchange for some advertisements in the newsletter and convention program. The group’s second choice was New Belgium’s Skinny Dip, but it’s not distributed in Michigan.

The Milwaukee Journal-Sentinel piece ends with:

Nude Beach will probably see a spike in sales thanks to the buzz among nudists, Hawkins predicted.

“The nudist organizations all stick together,” she said.

Martino welcomes the fans of his nude, uh, new beer.

“It’s a whole subculture that I didn’t know existed,” said Martino, whose company is probably best known for brewing Point Special Lager.

He had me going up to that point, but here’s how the brewery’s website describes the beer:

Point Nude Beach is the perfect summer pleasure. Available only during the warm months of summer, this lively and unfiltered wheat ale is well balanced using “au naturel” raw and red wheat, then delicately finished with Yakima hops. With a refreshing light flavor, Point Nude Beach is perfect while enjoying summer activities or just hanging out with friends. Clothing optional.

Introduced: 2008
Availability: May 1 - August 1
Suggested Pairings: Chicken, Pork, Summer Salads, SPF 30 and Swim Suit (optional.)

Sounds like their tongue was fully inserted in their cheek from the get-go. If they didn’t know it existed, how did they manage to depict it so well on the label? Anyway, false modestly aside it’s still pretty funny. especially that the nudists so quickly embraced it.

You can get a better look at the label on the six-pack carrier.

Originally founded in Roanoke, Virginia in 1890, the Virginia Brewing Company went through some ups and downs, before finally closing in 1958. Except for its final years, when it was known as Mountain Brewing, it was always Virginia Brewing. It then lay dormant and the brand name unused until 1987, when the name was used again by a microbrewery in Virginia Beach

According to a New York Times article from September 1988, the brewery was “a venture begun by Johnathan S. Miller, the deputy assistant for management and administration at the White House who resigned in May 1987 after it was reported that he had cashed some traveler’s checks for Oliver L. North.” There’s also a short review of the old place by a Chicago brewer, Jim Hodge. His review is mostly positive, his biggest complaint being the size of the place, which he describes as follows. “I would caution those wishing to follow in my footsteps that the bar at Virginia Brewing is tiny; it has a total of 6 seats and don’t be surprised if you have to stand while drinking there.” Although he also mentioned they served all their beer in frosted mugs. He reports they had six of their own beers on tap, of which he sampled a “kolsch, an IPA, an ESB, a smoked ale called ‘the Brown Bomber’, and their Halloween pumpkin ale.” The brewer may have been Wolfgang Roth, reportedly from Bavaria. That incarnation of Virginia Brewing appears to have lasted until 1992.

Fast forward another sixteen years and a rumor that began two years ago is getting closer to reality. A press release recently indicated that a grand opening is imminent at the “ZeroPak complex in Winchester, Virginia. The celebration will feature craft beers, barbecue, and live music as the microbrewery welcomes the public to its new brewhall and event space.” They’ve also hired a brewer — always a good sign for a brewery — “John Hovermale, Jr., previously of Harpoon Brewery in Windsor, Vermont.” He’s also apparently a native of Winchester, which makes this job also a homecoming for Hovermale.

From the press release:

“I was intrigued by how this one town’s brewery was so much a part of the community and vice versa,” Hovermale says. “After returning from Europe I attended the Siebel Institute of Technology, where I studied brewing. After paying my dues working in the cellar of a brewery in Biloxi, I joined Harpoon. Now I’ve come full-circle, brewing beer in my hometown.”

It’s nice to see the new owners trying to tie the modern project to the historical brewery of the same name. There’s also some additional history at Rusty Cans, from their June 2006 newsletter.

The original brewery in Roanoke, date unknown.

Early labels from Virginia Brewing Co.

A while ago when I was actively trying to increase my collection of beer quotations, the ones that randomly appear in the upper right-hand corner every time you reload the page, I kept finding ones that were part of larger poems. Having something of an obsession with words — and poetry for that matter — I made a page of beer poetry. When I come across another one I find interesting, I add it. There are now 22 of them. Some are quite old, some are by famous poets, and a few are just plain goofy. Take the one below, for example, a spoof of Joyce Kilmer’s famous Trees poem, credited to a Joyce Killjoy by a homebrew club in Boston, The Boston Wort Processors. They have their own small page of five beer poems, including this Trees spoof.

I think that I shall never hear A poem as lovely as a beer The brew that Joe’s bar has on tap With golden base and snowy cap The foamy stuff I drink all day Until my memory melts away Poems are made by fools I fear But only the Worts can make a beer   Notice it’s 4 lines short from the original and references the club in the final line.

It’s good on its own, but enter that word obsession of mine, and I couldn’t let well enough alone. I added the four missing lines and made several additional modifications. I think I improved it, but what do you think?