Tag Archives: ESB

Some New Favorites

This week, I found three more beers to add to my favorites.  The first is Phillips Accusation ale, which I’ve written about before.  I’d had it a few weeks previously, but I decided to buy it again because I love a good Extra Special Bitter (ESB).  I love ESBs because they are generally more flavorful, with a little more hop bitterness than your typical pale ale, but not as bitter and hoppy as an IPA.  I also love India Pale Ale’s, but they can be a bit much sometimes.  What puts Accusation Ale over the top for me is the great story behind it.  Read my previous post to learn more about what happened with Phillips, as it says on the bottle: “sometimes bitterness comes from frivolous trademark disputes”.

In honor of Canada Day last Wednesday, Innis and Gunn released a special Canadian version of their whiskey barrel aged ale, also now one of my favorites.  The Canadian Cask edition was aged for seventy one days in Canadian oak whiskey barrels imported to Scotland.  This beer is a strong ale, full of rich malty flavors, and I loved it.  This is a seasonal beer, so pick it up at BC Liquor stores and give it a try while it is still available.

Lastly, Brewery Creek recently started carrying Coney Island Lager from the Shmaltz brewery (famous for their He’brew ‘the chosen beer’ brand).  This is not your run of the mill lager, it is amber in color and full of flavor.  They use eight different malts and six different hops to brew this beer, and the complexity really comes through.  I loved this beer and highly recommend it.  It is only available at finer purveyors of beer such as Brewery Creek or Firefly and may not be in steady supply, so buy it if see it.

I hope you get a chance to try these beers.  Phillips Accusation is also only available at the better stores.  It’s a seasonal too, so grab it quick!  If you don’t think you’ll enjoy my suggestions, I suggest chatting with the fine people at the better beer stores who’ll surely be able to help you find what you’re after.

Cheers,

Chris

Phillips Accusation Ale Tasting

Phillips used to produce a beer called Blue Truck, which was a tasty pale ale.  It was a popular beer on Vancouver Island and growing in popularity on the mainland when the Mark James Group sued Phillips Brewing for trademark infringement. They thought that people would confuse Blue Truck with their Red Truck brand.  Phillips, being a small brewery, relented and changed the name of their pale ale to Blue Buck.  It was shortly after this time that Phillips began producing their cleverly named Accusation Ale, an Extra Special Bitter style ale.  I received a hilarious email from Phillips today announcing a preview tasting of this year’s first batch of Accusation Ale:

I hope you can read the invitation because it is really quite clever.  I would gladly attend the tasting if I was in Victoria, but alas, I will have to wait until it arrives at Brewery Creek.  ESB is one of my favorite styles and I’m really looking forward to this one.  I suppose I have the Mark James Group to thank for Accusation Ale, but I really think what they did was stupid.  In my opinion, the craft beer scene in BC isn’t big enough for lawsuits.  But MJG has felt the repercussions, incurring the angst of many Vancouver Island beer drinkers.  If the individual MJG pubs like Dix, Yaletown, Whistler, Taylors Crossing, and Big Ridge weren’t some of the very fine few options for fresh beer hereabouts, I’d probably show them a little angst myself.  I do believe the brewers at these establishments had nothing to do with the lawsuit, and so their beer remains morally pure:)

Cheers,

Chris

Okay, I’ll admit it – I love yeast

The world of beer aficionados is generally divided into two camps; hops heads and malt lovers.  This particular part of the world, the Pacific Northwest,  is chock full of  hop heads and rightly so – Washington State is one of the world’s greatest hop growing regions.  But as much as I enjoy  drinking an over the top Imperial IPA, I’m not a true hop head.  Neither am I a true malt lover – although I can’t image ever turning down a malty Southern Brown Ale.  So where does this leave me – will I forever be lost in this state of limbo? No, for I am a yeast lover.

Yeast is such an under-discussed and unappreciated ingredient – without yeast beer would not exist and the world would be worse for it.  Beer was brewed without hops for centuries and although beer  would not be the same without malted grain, a whole plethora of sugary ingredients are out there just begging to be added into the brewing process, but yeast cannot be replaced or substituted.  Baking Powder just will not do in this situation.

Yeast can be a completely neutral ingredient, imparting almost no flavour at all in its creation of alcohol and carbon dioxide, which is desirable in many beer styles.  On the opposite side, yeast can create esters, and phenols and many other compounds that add a  range of fruit flavours and spicy complexity to beer.  Not only can yeast create flavour, but it can also add mouthfeel and can  draw out or hide the maltiness of certain beers.

The Belgians are masters at controlling spicy, fruity, sour and almost sweet flavours that yeast can create,  Germans have brewing with neutral lager yeast down to a science, the English know how to control malt flavours with yeast, and North Americans have embraced a whole gamut of yeast strains to brew with.  Brewers understand the importance of yeast, but that understanding does not make it to the consumer often enough.

Yeast is a living, breathing organism that is responsible for the creation of beer and I think these creatures deserve a little more attention in the world of beer.  A knowledgeable beer drinker should be able to determine the different hop varieties in a beer and perhaps even the different malts, but I believe only a select few could determine the style of yeast used to ferment the sweet wort into beer.

My obsession with yeast has grown to new heights.  So far I have collected two wild yeast cultures; one for bread and one for brewing my very own authentic West Coast Lambic.  The third yeast culture was harvested from my last homebrew and is essentially an IPA flavoured Wyeast 1968 ESB yeast.  Instead of brewing with this yeast, I think I will try to make pizza dough with the yeast.  Add some heat to the pizza sauce and I would imagine the the pizza would pair perfectly with an IPA – both sharing the same yeast.

Harvested Wyeast ESB Yeast; Wild Yeast for brewing; Wild Sourdough Yeast

Harvested Wyeast ESB Yeast - Wild Yeast for brewing - Wild Sourdough Yeast

Wild Yeast for an Lambic expierament

Wild Yeast for a Lambic experiment

If you only take away one thing from this post I hope it is this:  Yeast creates beer, and without beer where would the world be -  would happiness as we know it exist?

Cheers,

Erik

A night at the Alibi Room

Last night I went to the Alibi Room with my friends Peter, Dave and Gavin.  Erik was going to come, but he was busy roasting a chicken, it happens.  Our visit came about because of comment’s Rick Green left on Dave’s guest post, wondering what Dave might think of the Alibi Room in comparison to Original Joe’s.  It didn’t take much convincing to get a group out for beers after work, considering we are always up for some good merry making.  That aside, the Alibi Room has a fantastic beer selection to tempt any enthusiast.

The Alibi Room has 19 taps of fresh, relatively local draught beer, plus many more bottled options, as well as the odd cask, all of which are in constant rotation.  For a beer drinker, this is heaven.  Not only do they have the best beer selection in BC, but there is always something new.  In fact, the owner makes special trips to the island to pick up casks and kegs himself

I had a very hard time choosing what four beers to put into my “frat bat”.  I ended up going for the Swans Cask ESB, Longwood “Batch 1000″ Doppelbock, Dix Texan Brown, and Steamworks Roggenweizen.  I also sampled the Swans Extra IPA and ordered a pint of the Swans Cask ESB later on.  I think we all enjoyed the Cask ale the most, but I was also particularly impressed with the Longwood Doppelbock.  I didn’t care too much for the Roggenweizen (too spicy) or the Texan Brown, but neither are preferred styles of mine.

Peter and Dave with empty plates/glasses at the Alibi Room

Peter and Dave with empty plates/glasses at the Alibi Room

We also had some very tasty, reasonably priced food.  After splitting some chicken wings and a cheese plate, we ordered two each of their roast beef sandwich special and their bison dip, which were both quite good.  I planned to take some pictures of our glorious spread of beer and food, but I completely forgot until we’d pretty much finished everything to the last crumb/drop.  Still, I have a picture of our empty plates and glasses, testament to the good times we shared with great food and beer at the Alibi Room.  I hope we end up making this a regular after work occurrence!

Cheers.

Chris