New Life for Melange?

A brief update on the status of Melange on Carbondale's Strip for those that are wondering ...

I shared a beer tonight with Melange owner, Mark Garwin, and he is going to give it the 'ol college try, as it were. He had an outpouring of sentiment and support, as I've noted previously, during the week leading up to his proposed close date of Sunday, July 25th. This was enough encouragement to prompt him to reconsider and give it another shot. At least for the immediate future.

Mark is a smart man and knows full well that the definition of insanity is repeating the same thing over and over and expecting a different result, so he is looking to implement a few changes that I think will be welcomed by most and help the business stay viable. For one, he's looking at streamlining the menu a bit and offering his most popular items and possibly some additional items that are more universally accessible ... and more moderately priced.

This deals with one of the most common objections to Melange, whether it's well founded or not. But that's another blog.

He's also going to implement new, truncated hours of operation - again in the hopes of streamlining a bit and maximizing his peak hours/days of operation. Melange will now be open evenings only, Tuesdays through Saturdays, from 5pm till 10pm.

Now, my obligatory rant. If you want Melange to stay open, don't say so ... show up and eat there, drink beer or wine there and put your money where your mouth is. Don't expect the place to be perfect overnight. It's still arguably better than anywhere else in town. Live with the inconsistencies and imperfections in the short term to, hopefully, have a place we can all be proud of for a long time to come in the heart of Carbondale.

Mark is willing to step out there, are you?

La Ronda #26: Una receta audaz


Debido al trabajo de algunos y las vacaciones de otros, estamos un poco parados en el blog ultimamente y como he dicho antes me ha sido imposible publicar antes del viernes por motivos laborales, así, aunque tarde, me uno a la interesante propuesta de Manza.

En esta ronda, vamos a poner a trabajar nuestra imaginación para crear una receta totalmente audaz, que sea totalmente inédita (si están en capacidad de trasladarlo de sus mentes a un vaso, sería magnífico), algo que se salga de todo lo convencional y que los más grandes puristas queden escandalizados.

Nunca me ha dado por ponerme a elaborar cerveza, y el día en que me ponga empezare por lo mas básico de todo pero si me diera por innovar una cerveza creo que haría una cerveza con tonos dulzones para tomar después de una buena comida, seria una cerveza tipo stout con unos toques de nuez moscada o de alguna especia similar que le diera un toque dulzón.



Brussels Bar Crawl


We are back - and in case you are wondering what to do this weekend (specifically tonight) the Brussels Bar Crawl launches tonight. Doubt you'll need a better reason than all the Belgian beers you can taste ... but just in case there is a free T-shirt as well as a free drink on offer .
So go, drink, have a good weekend and we'll 'read' you back for more Belgian beers next week.
Oh, and if you are planning to join the Brussels Bar Crawl let us know. We might catch up there over beers.

Trappist Tees

Get 20% off in the Shop NOW!
I've added a couple of new designs in the shop. For one, I've finally added a few items with the newly designed Beer Philosopher logo. This logo I call "The Drinker" was designed by my friend David Clark. As you can see, he does great work.

Another fun design of note, though, is the "Authentic Trappist" logo design I created. You'll be familiar with the look of this logo (slightly altered, of course) because it appears on Trappist-made beer labels and designates said beers as authentic products of a Trappist monastic brewery - of which there are only seven such officially recognized in the world.

As a bit of incentive to purchase one of these t-shirts or other products (and support what I do in the process), I'm happy to offer a 20% off discount good now through August 13th only. Just add coupon code - NINGSAV2 - when completing your order.

Remember to drink ... and dress ... wisely!

Wicked Beaver Brewing

WOLFORTH - The Texas Panhandle will soon have its first craft brewery in quite a while as Wicked Beaver Brewing is now under development and fundraising.


Brewers Michael Adams and Che Shadle are currently finalizing brewery plans for a site near Clarendon on the Greenbelt Reservoir, about 50 miles southeast of Amarillo. No date has yet been announced for a brewery opening.

Southern Tier Beer Dinner Menu Announced

So, here it is! The details for the Southern Tier Beer Dinner at Kindling on August 20th, 2010. Be sure to RSVP to Kindling fast, since these beer dinner historically sell out. Hope to see you there!

sotierbeerdinnermenu

1° Concurso Paulista de Cerveja Caseira

O GRANDE CERVEJEIRO participou do FESTIVAL DE INVERNO 2010 em Votorantim SP. É como dizem nossos amigos Marcelo Breda e Riva do blog BREJA DO BREDA, o que é bom dura pouco.




grande cervejeiro - tudo sobre cervejas, nacionais e importadas
RIVA,FABIO,RICARDO E MARCELO


Com 47 inscritos e 31 cerveja caseira participantes deu se inicio o 1° Concurso Paulista de Cerveja Caseira. Abaixo a lista dos participantes que enviaram as suas cervejas para competirem.

grande cervejeiro - tudo sobre cervejas, nacionais e importadas

Flavio Annicchino; ESBórnia; Indaiatuba
Hugo Gambini Rocha; Back Yard ESB; Jundiaí
Murilo Alonso Cassis; Magnatas ESB; Presidente Prudente
Philip Zanello; Araraquara
Rudolf Schutzer; ESB vol2 BarbaBier; Sorocaba
Ségio Alexandre Prado Freire; Barba Bier; Sorocaba
Renato Barbosa Pudo; Lúpulo; Mogi das Cruzes
Carlos Alexandre O. Sigolo; São Paulo
Márcio Antônio Biaggio; Lorena; Vargem Grande Paulista
Marco Aurélio Ferreira; Batateira Bitter Ale; São Bernardo do Campo
Leonardo Naves; Villa; Vargem Grande Paulista
Carolina Toledo Diniz; São Paulo
Claudio Paulo da Silva; Piedade
Blas Marçal Sanchez; Venegabeer; São Paulo
Marcos Arnus; Santa Seiva - ESB; São Paulo
Daniel Navarro Betonico; Saint George; Ribeirão Preto
Guilherme Alberici de Santi; Cerveja DeSanti; Campinas
Paulo Cristiano Ferro; Scandinava ESB; Mogi Mirim
Gilberto de Oliveira; Santos
Edwar Bustamante da Fonseca; Mont Serrat ESB; Santos
Flavio Isaac; Harpia; São Carlos
Daniel G. Guandalini; Campinas
Marcelo Henrique; Breda B&R Beer; São Paulo
Paulo Roberto Mioto Jr; Mineirinha Paulista; São Paulo
Guilerme Baldin; São Paulo
Herman Brito; Vinhedo
Deivid Rafael de Oliveira; Dracena
Renato Marquetti Junior; ESB SauberBeer; Mogi Mirim
Marcio Egea Secafin; Bitter Brotas; Brotas
Ian Michael Asquith; São Paulo
Alex Wirz Vieira; Sumaré

No dia 24/07/2010 o evento foi fechado aos jurados, com o trabalho árduo de escolherem entre 31 cervejas do estilo ESB (Extra Strong Bitter), a cerveja que se mais igualava ao estilo ESB, abaixo a lista de jurados.

grande cervejeiro - tudo sobre cervejas, nacionais e importadas
TIME DE PRIMEIRA
Alexandre Bazzo, Alexsander Schwarz, Afonso Landini, André Clemente, Cilene Saorin, Eduardo Passarelli, Leonardo Botto, Marcelo Carneiro, Marcelo Moss, Marco Falcone, Mauro Nogueira, Paulo Bettiol, Ricardo Rosa, Roberto Fonseca, Ronaldo Morado, Vilmar Schussler, Mauricio Beltramelli.

grande cervejeiro - tudo sobre cervejas, nacionais e importadas

E no dia 25/07/2010 foi anunciado o vencedor durante o festival de inverno realizado nas dependências da micro cervejaria BAMBERG em Votorantim SP.

grande cervejeiro - tudo sobre cervejas, nacionais e importadas

1º: Guilherme Alberici de Santi, cerveja DeSanti, Campinas, 128 pontos;

2º: Paulo Cristiano Ferro, cerveja Scandinava ESB, Mogi Mirim, 113,5 pontos;

3º: Alex Wirz Vieira, cerveja ESBoldo, São Paulo, 100 pontos.

4º: Daniel Guandalini, Campinas;


5º: Marcos Arnus, São Paulo;


6º: Guilherme Baldin, São Paulo;


7º: Flavio Annicchino, Indaiatuba;


8º: Philip Zanello, Araraquara.


Parabéns aos vencedores, mas o que realmente vale acrescentar é a união de todos os cervejeiros para fazer o movimento cervejeiro retomar sua posição de direito no Brasil, onde apreciar uma cerveja é obter o Maximo em aroma e sabor referente a cada estilo, não somente ingerir um liquido com arroz e ficar bêbado, ou conhecer somente um estilo de cerveja que nem segue os padrões da verdadeira PILSEN.....PRONTO FALEI
O Brasil esta engatinhando ainda perto de outros países como Argentina e EUA em relação a cervejas especiais, mas o evento do dia 25 mostrou que estamos no caminho certo e conquistando mais adeptos a cada segundo, a imprensa estava presente jornal, TV e como eu blogueiro e cervejeiro de plantão cobrindo tudo sobre o evento.




ABAIXO MAIS FOTOS
grande cervejeiro - tudo sobre cervejas, nacionais e importadas
TEMPO BOM COMIDA BOA AMIGOS E CERVEJA DA MELHOR


grande cervejeiro - tudo sobre cervejas, nacionais e importadas
IPA DO DAVID

RENATO É O CARA...
grande cervejeiro - tudo sobre cervejas, nacionais e importadas
A GALERA TODA...
grande cervejeiro - tudo sobre cervejas, nacionais e importadas



CHURRASCO DE CHÃO



AFONSO REALIZANDO UMA BRASSAGEM CASEIRA NA BAMBERG

Fonte: "www.grandecervejeiro.blogspot.com"  Webmaster Ricardo Oliveira de Matos

Uncle Billy's Second Location

AUSTIN - Uncle Billy's Brew & Que updated their Facebook.com pages with photos of their planned second Austin location overlooking Lake Travis.


This second site will be part of the Oasis, Texas, commercial development of restaurants and specialty retail located high on the cliffs next to the Oasis restaurant. The new Uncle Billy's Brew & Que will include on-site brewing and is expected to open in late 2010.

Jever Pilsener


Descripción:
Cerveza alemana de color dorado y cristalino, al servirla se formo una linda corona de espuma blanca un poco aireada y de mediana retención.
En aromas se destacan notas de malta, algo dulce de granos, hierbas y lúpulo por detrás.
En boca es de fina gasificación en su justa medida, de cuerpo ligero, pero al tragarla genera un equilibrado amargor gracias al lúpulo, aparte notas de malta, granos, cítricas y hiervas.
Me pareció una muy buena cerveza germana, que se la puede disfrutar en cualquier estación del año.

Historia:
En 1848 en el norte de Alemania, en la ciudad de Jever, se instalo esta cervecería distrito de Friesland que tiene por costumbre tomar la cerveza a temperatura ambiente, la cual es tirando a baja. El fundador fue el maestro cervecero Diedrich König, que desde los inicios sabía con certeza que su cerveza era especial. Tras su muerte en 1867 su hijo compró la fábrica y la denominó: Theodor Fetköter die Brauerei. De esta forma una pequeña industria familiar se fue convirtiendo poco a poco en una gran fábrica de tirada industrial.
La Primera Guerra Mundial provoco que el hijo de Theodor Fetköter, gran conocedor de la producción cervecera, fuera mandado al frente, encontrando asi la muerte en combate. La cervecería tuvo que afrontar una renovación en1922, y por esta razón llegó a ser propiedad de Hamburger Bavaria-St. Pauli-Brauerei, la que hoy es el grupo danés Carlsberg.
Tras la segunda guerra mundial la producción fue muy poca ya que las cantidades de gasolina y de Cebada eran muy pocas. Tras este lapso de tiempo provocado por el periodo de postguerra, la situación volvió a mejorar para Jever.
En el año 1990 se inició la producción de la marca de cervezas Jever Exportbier.
En el transcurso de la decada del 60 se convirtió en la Pils más solicitada como "Jever Pilsener", en este tiempo las ventas crecieron bastante.
Desde 1994 pertenece a la empresa de Dortmund Brau & Brunnen-Gruppe, la cual desde comienzos de 2005 se convirtió en parte del grupo Oetker-Gruppe.

Web: http://www.jever.de/

Datos:
País: Alemania
Ciudad: Jever
Tipo: Pilsener
Alcohol: 4.9%
Envase: Lata de 500ml
Se consigue en: Jumbo Almagro
Puntuación: 7/10

Escuchando: Herbie Hancock – 1973 - Head Hunters

Hope for Melange?

Melange closing for good? It seems that's up to you ...
I don't want to get anyone's hopes up prematurely, but the following simple message went out to everyone on the Melange mailing list a little earlier this evening:

"A lot of people have spoken to me this week about the closing of Melange, asking if there is any way I could keep Melange open. All I can say is that I will try, but I don't know if it is possible. Next week (Tuesday, July 27-Saturday, July 31), the bar will be open from 4:00pm until 10:00pm, and Kelly will create a short menu that will change daily. I would like to thank everybody who has expressed their appreciation for what we have tried to accomplish."

It seems that there has been something of an outpouring of support for Melange since it was announced that the restaurant's doors would close as of today (7/25). It's a shame, though, that it took closing the business to elicit this response from people. In a classic case of "you don't know what you've got till it's gone," it seems that Mark (Garwin, Melange's owner) has managed to get an otherwise apathetic (my word, not his) public's attention ...finally. Forgive me if I sound harsh here, but Melange is a great place. By far, the nicest place in town for dinner and a good drink or two. If others felt the same way - despite whatever misgivings they might have had about the place from time to time - why didn't they show it by showing up more frequently?

Mark went out of his way to create a sophisticated, upscale establishment with a thoughtful menu and eye toward top-shelf spirits, wine and (particularly of late) craft beer. I should know. I was enlisted to build the craft beer menu from scratch and select meal pairings for over 40 specialty beers on the list on a weekly basis. What other place in town ... no what other place in southern Illinois, does this?

I even hosted a craft beer-focused night at Melange every Wednesday since early May 2010. Occasionally we has decent attendance, but for the most part we had a handful of guests, at most. Not that I'm suggesting that I'm somehow important, or some sort of attraction, but I've wondered from the beginning of my partnership with Melange why in the world we didn't have people attending. Even if they didn't want to eat dinner, showing up for a beer or two would have been just fine. "If you build it, they will come" might be true for baseball fields in movies, but it's definitely not true for restaurants.

What was it? Was it the night of the week? Maybe the perception that Melange was "too expensive"?

I don't know. The bottom line is, though, that people (with several notable exceptions, who know who they are) didn't show up with any consistency at all. No one can continue to operate an establishment - especially one with the class and sophistication of Melange - when the place is empty except for a few tables.

Again, I'm sorry (sort of) if I sound a bit miffed, but I am. I hate to see a good place fail, largely, because of apathy and indifference. Granted, Melange could have used more advertising muscle and more consistent service for the asking price, but ... and this is a big but ... that shouldn't stop people from supporting the place. I mean, 'c'mon, where are ya gonna go? Buffalo Wild Wings? Tres Hombres? I didn't think so.

So, where does this leave us? Honestly, I don't know but I'm going to assume Melange will still close its doors for good in rather short order once the remaining inventory of beer and wine are depleted. That is, unless the outpouring of support continues and Mr Garwin is given ample reason to go on. It's not beyond possibility, but I doubt it will happen and I'm not getting my hopes up.

Anyone care to prove me wrong? I really want to be wrong here.

Whether you've been to Melange lately or not, if you have any desire to see it continue, now is the time to support the place by showing up. Sentiments are great, but they don't keep the lights on. Here's a link to the story in today's Southern about the closing. It'd be nice, if you cared about the place, to leave Mark a kind note in the comments section (requires a quick registration)of the story. I'll see to it he reads them.

Will Carbondale have yet another empty store front? It seems that really up to you.

Cheers to Beer

Live in southern Illinois? You may have received the summer issue of Life & Style Magazine (previously SI Magazine) already, but if not be sure to pick one up at one of many retail or restaurant destinations around the area. This is, arguably, the best issue yet - full of great things to do throughout the region.

I'm pleased to debut my new column, 'Cheers to Beer,' in this issue as well. To kick things off, I've offered an overview of the growing (better) beer scene in southern Illinois and some of the hot spots to grab a good brew or two. Look for a recap of the success of Chuck Stuhrenberg's Big Muddy Brewing in its first year of operation, the beer mecca of southern Illinois, Kindling Spirits, and the more recent beer events at Melange in Carbondale. Sadly, Melange is closing its doors for good this Sunday the 25th, but it was certainly fun while it lasted. We grew the Melange menu to over 40 craft and specialty beers and I hosted a weekly beer night each Wednesday.

One other item of note if you read the column - I mention the 1st Annual Big Muddy Monster Beer Festival. The magazine went to print before we could make the change, but the date of this event has changed (due to a conflict with a home game for SIU Football vs. South Dakota St., which no one will want to miss ... even for beer!) The new date for the event is October 23rd. Mark your calendars!

Reunión en Cervelar

El Jueves pasado con Eduardo, del blog "El barón de las cervezas", y Sebastián, del blog "Moje Piwo", (muy buenos los dos blogs, recomiendo que el que no los conoce se de una vuelta por ellos, no se va a arrepentir), nos juntamos en Cervelar para compartir charlas y tragos de buenas cervezas, como así también probar alguna elaboración propia. Por mi parte es la segunda vez que asisto (tengo entendido que fueron más veces) a estas "mini- reuniones" cerveceras que cada vez se ponen más y más interesantes.
Comenzamos la noche. Eduardo se pidió, creo, una Rubia tirada de Kraken y yo una Scotish tirada de Nat. Me gustó esta cerveza pero paso sin pena ni gloria. Luego él se decidió por una Gulmen Barley Wine (esta la dejamos de lado ya que pronto subirá su nota de cata), la cual a mi me gusta muchismo. Yo me incliné por una Die Eisenbrucke Dubbel. Esta cerveza proviene de General Mansilla - Entre Ríos. De mediana espuma blanca y color cobrizo, al principio me costó apreciar el aroma ya que se encontraba muy fría. Una vez que tomó temperatura aparecieron frutos secos, manzana, era muy floral y maltosa. Al probarla predominaron los frutos secos y algo que me pareció chocolate. Leve amargor y muy balanceada. Sus 7 y pico (no me acuerdo exactamente) de graduación alcohólica estaban bien integrados. Como estuvimos hablando con Edu y Seba (que llegó en ese momento) coincidimos que no estaba muy apegada al estilo Belgian Dubbel, de todas maneras una rica cerveza.
Después de esto llego el momento de probar la elaboración de Edu, una Deleuze Tripel. Sinceramente una muy rica cerveza, de color dorado opaco y turbia, una linda corona de espuma bien blanca de poca retención. Aroma muy frutado y dulce, gran presencia de banana. De leve amargor, sus casi 8% de graduación alcohólica (corregime si me equivoco) estaban muy bien integrados. Recién en el trago final aparecía el calor propio de tal graduación. Una muy buena elaboración.
Además de esta también trajo una cerveza chilena, Kross Lager Fuerte, estilo Maibock. Este, como se puede deducir con su nombre, se lo relaciona del mes de Mayo y con los festivales primaverales de tal época (en Alemania las estaciones están invertidas con respecto a nosotros). Me hizo acordar mucho a una Doppelbock. Color cobrizo, espuma algo amarronada de buena retención. Mucho caramelo y frutos secos, de buen cuerpo. De 6.5% de graduación alcohólica. Interesante cerveza.
Por último, Sebastián de entre las nobles Botellas de La Trappe (Holanda) que se encontraban en un estante del local, consiguió una Tripel con fecha de vencimiento en Septiembre de este año. Con lo cual llevaba, afortunadamente para nosotros, bastante tiempo de maduración. Por lo tanto los aromas y sabores estarían más acentuados. Y así fue, al destaparla ya nos invadió un rico aroma que encendió las irresistibles ganas de probarla. La copa reflejaba un color ambar oscuro con una corona de espuma blanca y cremosa. Aromas Citricos, florales, malta, frutal y dulce arremetía nuestras gratas narices. Al probarla un festín de ostentosos matices cobro vida en nuestros paladares. Caramelo, naranja, bien frutada y maltosa. Levemente alicorada por sus 8% ABV. Una de las mejores cervezas que he probado hasta el momento.


En conclusión, una reunión que inspira y aspira a más. Que de a poco va tomando forma a tradición, a un espacio para hablar y compartir lo que más nos gusta: la buena cerveza.





Salud-os

Kindling Beer Dinner Announced

I recently teased the fact that we're planning another terrific beer dinner event at Kindling in a wall post on my facebook page. While we've yet to finalize the menu details, I can now tell you who the featured brewery for the event will be and, with some certainty, what beers we'll feature. As soon as I have a finalized menu and the pricing details, I'll be sure to post that information in all of my usual social media outlets. Watch for it!

As always, bear in mind that our beer dinner events at Kindling sell out FAST! The room holds about 40 people comfortably and we have to limit ticket sales to RSVP-only. I'll also let every one know when we'll open up the reservations so you can be sure and secure your spot(s). This will be announced soon.

Now to the good stuff ...

Location: Kindling Spirits @ 1420 Main Street, Carterville, IL

Date : Friday, August 20th

Time: TBA

Featured Brewery: Southern Tier Brewing Company

If you're not familiar with Southern Tier, you should be. This craft brewery out of Lakewood, New York produces world-class ales in a wide variety of styles. They may be most well known, at least in this area, for their super summer-friendly and surprisingly hop-forward American Wheat beer, Hop Sun (a regular sell-out at both Kindling and Melange, locally). They are also a sought after brewery for some of their high-gravity beers sold only in 22oz bombers, like Unearthly (an imperial India pale ale) and Iniquity (an Imperial black ale). For our dinner, we'll feature a four-course dinner paired with:

Hop Sun
Iniquity
Big Red (an Imperial red ale)
Mokah (an Imperial stout brewed with chocolate and Jamaican coffee)

We're also working on live entertainment for the night and some Southern Tier giveaways as well! This is yet another already-famous beer dinner at the cabin you won't want to miss! If you've attended one of our dinners before, you know what I mean. If not, you owe it to yourself - and all your closest friends - to find out.

Saluki Suds - Update

Yesterday I posted a note about the Carbondale Liquor Commission's meeting that took place last night to discuss the allowance of beer and wine sales at the new - and newly renovated - Southern Illinois University sports facilities.

I received a note late last evening from an undisclosed source on the commission that the vote was tabled until the next meeting scheduled for August 3rd. Apparently some of the commission members voiced concerns about "elitism" in a public facility.

Here to fore, I hadn't really thought about the prospect of limited liquor sales in the suite and club areas of the new facilities only as a huge problem. I viewed it as a foot in the door to allowing open sales in the future. I was taking the "something was better than nothing" approach.

Now I'm not entirely sure.

The afore-mentioned source brought up some very good points in the note I received last night and I have to admit that I'm rethinking my position on this a little bit. If you take the fact that the commission recently rejected the appeal of local grocers to sell beer and wine (at least for the foreseeable future), yet this measure was being considered, one could argue that there is some favoritism going on in the City. Couple that with the idea that the sale of alcohol at the Saluki stadium and arena would be limited to "high-rollers" and you've got the recipe for a little bit of public unrest.

I get that.

My source on the commission told me that this needs to be an "all or nothing" vote. Either everyone at attendance at the games should be able to purchase beer or wine, or no one should.

What do you think? Please offer your feedback here. 

Saluki Suds?

Carbondale's liquor control commission will vote tonight on the matter of allowing limited alcohol sales at the new Saluki football stadium and newly renovated arena. The sale of alcohol, however, would be restricted to the suite level ticket holders at the new football stadium and the club level ticket holders at the arena. This proposal will require the issuance of two new liquor licenses, bringing the city's total up to ten, I believe.

Personally, I think this is a positive move and will certainly be welcomed by those attendees who are privileged enough to have access to premium seating at the new facilities.I'd have to believe, too, that the additional revenue generated from alcohol sales can only help as well. I'm also glad to see this happen prior to the opening of the new facilities so no "retrofitting" will need to be done to accommodate the sale of beer or wine. All of this will contribute to SIU finally having sports facilities on par with larger markets and other marquee programs - an important element of the college's future.

That is, if these two new licenses get approved tonight. One never knows with the current council/commission.

The commission has essentially tabled the request from several grocery stores in town that would like to offer beer and wine to their customers, despite a sizable showing of public support for their allowance. It seems that the few have a more powerful voice than the many in this town on occasion and there really are no sure things - even when they clearly have overwhelming public support and would be good for the city. Sadly, the vestiges of small town politics still rule the day in Carbondale.

If, however, the commission rules in favor of progress tonight and allows these new licenses, it will be interesting to see what the beer/wine selection will end up being at the games. I'm sure we'll see the ubiquitous Bud or Miller brands, of course, but maybe we'll also see some - dare I say it - craft beers as well? Maybe they'll even kill two birds with one stone and offer local wines and craft beers.

After all, Big Muddy Brewing's Saluki Dunkel Dog is a no-brainer to have available at the games. Here's hoping.

Melange in Carbondale Closing

I hate to be the bearer of bad news, but I've just learned that Melange on Carbondale's Strip is closing its doors on Sunday, July 25th at 3:00pm for good. This is a real shame, as Melange had a lot to offer but couldn't seem to keep a consistent clientele for whatever reason.

I had been working with Melange to bolster their beer selection since May and the menu had grown to an impressive list of close to 50 craft and specialty beers. We even tried beer dinners on Wednesday nights with mixed success. Attendance was always sporadic, despite my best efforts.

Anyway, I'll miss the place and I want to thank Melange owner, Mark Garwin, and chef, Kelly Staples, for all the support and willingness to take a chance on better beer in Carbondale. Call it bad timing - or just a bad economy - but I really had high hopes for the place.

Brewery Visit: Brasserie des Fagnes

Another weekend in the Belgian countryside. This time around we stopped at Brasserie Des Fagnes. A very nice place, lots of people (lots of Dutch!) and an overall great atmosphere. We sampled some beers as well but more about those later ...

We're taking a short holiday in the sun - but we will be back soon for more Belgian Beers.

Are you a Beer Connoisseur?

If so, you're likely already a subscriber to Beer Connoisseur Magazine. If not, what are ya waiting for? The summer issue - #3 - just published and it's the best yet.

I'm biased, of course.

My little contribution to the magazine, known as 'Style Studies,' focuses in on four summer-friendly beer styles this time 'round - kolsch, saison, lambic and American wheat beer. Forget my stuff, though, check out the terrific feature on Vinnie Cilurzo of Russian River Brewing by Brandon Hernandez, homebrewer extraordinaire, Charlie Gow's, new series on brewing a 'Beer Connoisseur-branded' beer from start to finish or Carolyn Smagalski's 'Connoisseur's Corner' piece on canned craft beers. 

Whether you're a beer novice, a budding beer geek or a true connoisseur, this issue has got something for you. Not to mention the fact that it's, hand's down, the nicest publication in the industry in terms of quality and layout. No serious fan of better beer ought to be without it.

Not ready to subscribe? That's okay, pick up an issue at retailers like Barnes & Noble, Books-a-Million or online on Amazon.com.

Cheers! 2ef9f547a1df400185748bf81b449378

Belgian Beer no.332: Cuvee Li Crochon Blonde

Same but in blonde? That would be too simplistic. At 6.8% and drunk very cold this is a very nice blonde beer. It tasted a little bit sweet and a little bit hoppy, a nice balanced beer - easy to drink. Some would say because it doesn't have a 'distinctive' taste. I liked it.

The Covey on NBC

BREWERS IN THE NEWS

FORT WORTH - The Covey Restaurant & Brewery was featured recently in a premium television spot on local NBC affiliate KXAS (Channel 5) in their "Around Town" segment, airing just before the opening of Saturday Night Live.

The full video as well as a short online write-up is available on NBC's website as the feature entitled "One Brewmaster and a Chef: The Covey."

Belgian Beer no.331: Cuvee Li Crochon Brune

Part of weekend life in Belgium is walking. Groups of people getting together to just walk. Anyway ... fun, more about it here. Now the good thing about this? Is going to different regions where one gets to discover different beers.

Take the last walk for example. Two beers with one walk: the Cuvee Li Crochon brune and blonde.

The Cuvee Li Crochon Brune is a caramel / chocolate / toffee smooth brown beer, and at 8.7% a rather strong ale. But nice to drink. Brewed by Brasserie du Bocq.

La Trappe Quadrupel


Descripción:
Por fin pude conseguir, después de tanto tiempo, la La Trappe que me faltaba, de la cual había escuchando maravillas y moría por degustarla…
Corona de espuma color beige de finas burbujas de gran retencion
Esta cerveza trapense se presento de un color rojizo con toques anaranjados a trasluz, bastante cristalina ya que no posee restos de levadura, de profundos aromas a caramelo, maltas, frutos del bosque, pasas, flores del campo, todo, realmente todo.
En boca se siente de cuerpo robusto, compleja y de carbonatación chispeante, señores esto es puro rocanrol en mi boca. De primera “chocan” las notas dulces, caramelo, frutos rojos, pasas, luego vienen las notas de malta caramelizada con un levísimo tostado, y el final es largo donde se acentúa la madera como el roble, el lúpulo floral, se siente como un viejo licor añejo, y el retrogusto intenso solo te hace pensar en darle otro y otro trago a esta excelente cerveza trapense.
Es increíble como una fina capa de espuma permanece en la copa sin abandonar este elixir de dioses paganos en toda la nota de cata. Recién en el trago se siente apenas los 10% ABV, sin dudas este es el porcentaje alcohólico alto mejor enmascarado que he bebido hasta la fecha.
Esta Quadrupel fue maridada con dos tortas secas, una llamada Piernik (torta polaca de miel, nuez y especias) y un cake de naranja con trocitos de chocolate amargo.
En conclusión, me acabo de hacer fanático de La Trappe Quadrupel, es el mejor premio que puede tener un adorador del pan líquido después de un larguísimo día de trabajo. Y la combinación con los pasteles fue excelente, nunca mejor pensada.
Y lo mejor de todo, es que hace un mes compre 2 botellas de 750 ml a un precio regalado en el Disco de Almagro, seguramente serán descorchadas en alguna ocasión especial, como bien lo amerita.

Historia:
“Brouwerij de Koningshoeven” se fundo en 1884 dentro de los muros de la abadía Onze Lieve van Vrouw Koningshoeven en Berkel-Enschot, Holanda.
La abadía abrió la fábrica de cerveza con el fin de financiar el monasterio y contribuir a causas benéficas. A pesar de este objetivo, la cervecería se ejecuta como una empresa comercial desde hace tiempo.
En 1969, la abadía vende la licencia de elaboración a la multi Artois (ahora InBev), pero en 1980 el contrato se termina y los monjes volvieron a elaborar la cerveza. Con el tiempo esta cervecería trapense fue agregando estilos como la Dubbel y la Tripel, y también exportando sus productos acrecentando su producción anual.
En 1989 se modernizaron las instalaciones y hasta 1999 una gran cantidad de monjes participaban en la elaboración de la cerveza, pero debido a su envejecimiento natural, las riendas las tomaron sociedades externas y puramente comerciales que desvirtuaron bastante el espíritu de lo que es la cerveza trapense, desde ahí comenzaron las polémicas sobre si la La Trappe podia llevar o no el famoso logo trapense. Despues de varios estudios, en el 2005 se volvió a poner el logo trapense en la etiqueta y los monjes volvieron a trabajar en la abadía nuevamente.

Web: http://www.latrappe.nl

Datos:
Pais: Holanda
Ciudad: Berkel-Enschot
Tipo: Quadrupel
Alcohol: 10%
Envase: Botella 330ml
Se consigue en: Carrefour San Martin
Puntuacion: 10/10

Escuchando: Focus – 1972 – Focus III

Belgian Beer no.330: Papegaei

A new'ish beer on the market, if I am not mistaken, the Papegaei is brewed by the Brasserie Verstraete. (Not much of a website really.)

It is what they call an 'artisanal' beer, and at 8% quite strong. Nice though and really interesting I found. Flowers with hops but also some citrus fruits here and there.

Lata conmemorativas mundiales de futbol

Hoy en Sudafrica la seleccion española puede hacerse con la copa del mundo de futbol, este año nos quedaremos seguro con un buen recuerdo, de las ediciones anteriores estas latas son los mejores recuerdos que nos llevamos.

-1994 -1998

-2006 -2010

Boris Bold

Hace unos días estaba por encontrarme con mi novia para ir al cine. Como quedaba cerca del barrio chino, ahí en Barrancas de Belgrano, y aprovechando el dato que Eduardo Deleuze me había tirado (Gracias Eduardo!!!) entre en uno de los supermercados chinos (pero chinos en serio, eh!) para ver con que cervezas me encontraba. Me cruzé con esta lata (tan llamativa de por si) a la cual hacía mucho que le tenía ganas. Boris Bold es una cervecería proveniente de Quebec (Canadá). La página, la cual profesa que "la humanidad ha nacido libre" antes de entrar, es muy interesante y por lo que pude ver la cervecería es muy participativa en todo tipo de eventos. Para la mayoría de sus cervezas (ya que tiene otras bebidas) utilza una frase "Mis valores son aquellos de una generación que han tomado el mando de su existencia y su futuro. Prometo lealtad a solo una bandera: la mía"

Esta cerveza, denominanda "El pastor Alemán fuerte" es color dorado bien cristralino. Al servirla generó una gran corona de espuma de mediana/baja retención. En aroma pude percibir dulce caramelo y algo alicorado, esperados por los 8,6% de ABV que posee. En boca me pareció muy agradable, de cuerpo mediano y sedoso acariciando mi garganta con cada trago. Algo de dulce y floral, contrastando con un amargor medio y unos toques alicorados que culminan con una muy rica cerveza. En retrogusto aparece, levemente, el picor de su graduación alcohólica la cual se encuentra muy bien integrada y balanceada.




En conclusión, una muy rica cerveza la cual se la debe tomar con respeto por su graduación alcohólica, pero con gran satisfacción.


Salud-os

Belgian Beer no.329: Jean de Nivelles - Blonde

And given we had the brune we had to try the blonde as well. Very much the same as Belgian Beer no.56. Just brewed specifically for the town of Nivelles, hence the name and all.

Belgian Beer no.328: Jean de Nivelles - Brune

We actually went to Nivelles (and no, not only to drink the beer!) and that is where we discovered the two Nivelles beers. And guess what?

The Jean de Nivelles Brune is the exact same one as the ... St. Feuillien Brune! Ha! Who would have thought we will find the same beer under two different names? Does this apply to other Belgian beers as well?

In any case the brune is a nice dark brown beer, 7.5% with hints of chocolate and caramel.

Visita fábrica San Miguel en Burgos

Como habéis podido observar nos hemos tomado unos días de vacaciones básicamente debido a las fiestas patronales de San Pedro y San Pablo en Burgos, pero esperamos volver con fuerza.

El martes pasado ya recuperado de las fiestas visite por fin una fábrica de cerveza que tenía pendiente desde hace mucho tiempo, la fábrica de San Miguel en Burgos, me pareció una visita muy interesante para todos los amantes de la cerveza y para todos aquellos que les guste ver como se hacen las cosas.


Primeramente nos pusieron un vídeo propagandístico de San Miguel y la guía nos explicó básicamente como se iba a desarrollar la visita, además nos equipan con unas gafas de seguridad y unos auriculares para oírla mientras nos explica las cosas en mitad del ruido de la fábrica.

Una vez terminada la entrega de objetos, el vídeo y explicaciones básicas sobre la cerveza pasamos a la zona a través de las oficinas y varias salas como la de degustación, calidad, laboratorio a la sala de cocción de la malta con el agua y creando así el mosto, en el interior de la fábrica no pude hacer fotos pero por lo que he visto Sir Asf ha estado allí y ha dejado otra reseña magnifica con fotos de las líneas de producción, la parte de la malta que se queda como residuo se llama bagazo y en particular la fábrica de Burgos lo vende como alimento para granjas, tienen implantado un sistema de gestión ambiental EMAS (Eco-Management and Audit Scheme), que consiste además de en tener un gran reciclado de todos sus desechos un 99,8 en lo que llevan de 2010 según nos contaron, tienen que contarlo para que así se difunda la idea.
Me sorprendió gratamente que estás la mayor parte de la visita en mitad del meollo viendo la producción y a los trabajadores cosa que en otras fábricas que he visitado te lo enseñan ligeramente.
En la misma sala podemos observar la desalcoholizadora que es la que quita el alcohol de la cerveza para fabricar así las variedades de San Miguel 0,0% (normal, manzana y limón) además también están las cubas donde se mezcla el mosto con la levadura para producir la cerveza y terminar el proceso de fabricación.


Después de mostrarnos como se fabrica una cerveza nos llevaron a ver las salas de envasado, la maquinaría que se ve allí es completamente moderna y automatizada, con unos cuantos robots, para los trabajos mas pesados.
El proceso de envasado era mas o menos similar en todos los casos, entraban las botellas/latas/barriles y pasaban por una lavadora para dejarlas completamente limpias ya que la mayoría de las botellas son recicladas de los bares, hacían un recorrido en el cual se llenaban y cerraban sacando el poco oxigeno de la botella una vez llena con gas carbónico y luego se pasteurizaban para una mejor conservación.

Una vez vista todas las salas de envasado nos llevaron a una sala que imitaba a una excavación arqueológica y nos pusieron un vídeo con un montaje espectacular jugando con luces, objetos en movimiento del decorado, dobles fondos y una historia fascinante y divertida.

Finalmente llegamos a una de las mejores partes de la visita que consiste en un cátering y unas cervecitas bien frescas para disfrutar de ellas sabiendo como se han fabricado.

La verdad es una visita muy recomendable y muy interesante.

Rahr & Sons Label Redesign

FORT WORTH - Taking advantage of the down-time provided by their roof collapse, Rahr & Sons has updated their logo and beer labels. New graphics by GCG Marketing provided an opportunity to standardize the artwork and layout across all of their products.

Saint Arnold Moveable Yeast Series

HOUSTON - Saint Arnold announced today a new series of limited-edition beers to be named Moveable Yeast, each featuring their standard production beers but using contrasting yeast strains.

The quarterly releases will be:
  • Weedwacker, the Fancy Lawnmower fermented with a Bavarian hefeweizen yeast;
  • Altared Amber, the Amber Ale fermented with Belgian Trappist yeast;
  • Bitter Belgian, the Elissa IPA also fermented with Trappist yeast; and
  • Brown Bitter, the Brown Ale fermented with German alt yeast.
All these beers will be offered only on tap and in limited batches of 60 barrels each. The first release of Weedwacker is scheduled for release this August.

Belgian Beer no.327 - Tea Beer by Lindemans


Actually drinking it now. And blogging about it. Modern technology eh? A nice refreshing beer matured on tea leaves. Kind of ice tea with a 3,5% alcohol. Very nice discovery.

Giraf Gold



Descripción:
Cerveza Sorong de color dorado tirando a oscuro, cristalina, formo una coronita de espuma uniforme de mediana retención. Aromas a malta, algunas notas florales y lúpulo por detrás.
En boca es de cuerpo medio, de un amargor equilibrado, notas de malta, maíz, algo de critico y lúpulo aromático en el final seco, retrogusto acido y un poco aguado.
En conclusión esta cerveza danesa sorprendió por no ser tan “Strong” como uno esperaba, pero la lata esta muy linda.

Historia:
Esta cerveza nace en 1962 a causa de un hecho lamentable; en el mismo año, en el zoológico de Odense, fue encontrada muerta por envenenamiento la jirafa Kalle, la misma que la cervecería Albani había utilizado en algunas publicidades. Desde ese momento se creo esta cerveza en forma de homenaje y para juntar fondos con el objetivo de conseguir otra jirafa para el zoo. Esta iniciativa tuvo tanto éxito que se pudieron comprar dos jirafas, y como la cerveza gustó se sigue fabricando hasta el día de hoy.


Web: http://www.royalunibrew.com/Default.aspx?ID=1776

Datos:
País: Dinamarca
Ciudad: Odense
Tipo: Strong Pilsener
Alcohol: 5,6%
Envase: Lata de 330ml
Se consigue en: Disco Palermo
Puntuación: 6/10

Escuchando: Premiata Forneria Marconi - 2010 - La Buona Novella

Novedades Julio 2010 I


- Cartel de chapa de Cerveza El Aguila
(años 50)



- Carterilla Cervezas El Aguila (años 60)



- Abrebotellas Bar Voll-Damm metacrilato (actual)