tag:blogger.com,1999:blog-78483405918331625492024-02-19T07:42:48.942-08:00Ferment Nation Beer BlogCraft beer! Photographed and reviewed with pride by the President, V.P., Cabinet, and the citizens of the FermentNation.Unknownnoreply@blogger.comBlogger576125tag:blogger.com,1999:blog-7848340591833162549.post-34507861245469466712012-08-09T05:18:00.003-07:002012-08-09T05:18:41.537-07:00Yes, I know... It's weeks later, but ol' Presidente has been goofing around with his other life again. But as the Frantic Midlantic is expecting super rains and mega floods, this recap of the Pourapalooza 2012 will provide shelter from the storm:<br />
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The fine folks at The Pour House in Haddon Twp, NJ have once again put on a groovy #craftbeer event! "Pour" was an appropriate tie-in, considering the torrential rains that invaded South Jersey on Saturday, July 14th, 2012. The rain dampened the party-goers but not their spirits--Tents kept everyone as dry as they needed to be. Of course no one was going to be scared away by some bum weather. Not me, anyway.<br />
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I was sorry to miss the #BBC12 Beer Bloggers Conference in Indianapois, IN that same weekend, but we the drinkers of New Jersey had our own version of a bloggers conference when the @NJCraftBeer folks along with @Hopheadheath got to drink some brews with yours truly from @FermentNation. Cheers, guys! Thanks for spending time with El Presidente.<br />
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Here are some pictures of the mayhem. Enjoy!<br />
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And let's get an idea of what kind of brews were hanging about...<br />
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So there you have it. Another successful #Pourapalooza under our belts. What was the last #craftbeer festival YOU attended? Do you have pics, tweets, or reviews? Send them to president@fermentnation.com Cheers!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-30459718417770896602012-07-21T07:54:00.000-07:002012-07-23T06:59:45.095-07:00Brasserie Dieu du Ciel! Route des epices<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxByx-Lq_vFx2ifG8_gcN4pidji-MaH0-1ZfP8RlMERkj4JcFbZN75oidcfrBWLyWL3RSocotmnK2l-Vc516_oflC3ZQiSk8SGXI3XSE4EhS-fihwOkiGOYuvh_RRwDqgShGQnwhzQeo/s1600/spices_beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxByx-Lq_vFx2ifG8_gcN4pidji-MaH0-1ZfP8RlMERkj4JcFbZN75oidcfrBWLyWL3RSocotmnK2l-Vc516_oflC3ZQiSk8SGXI3XSE4EhS-fihwOkiGOYuvh_RRwDqgShGQnwhzQeo/s1600/spices_beer.jpg" /></a></div>
<b>Brasserie Dieu du Ciel!</b> <i>Route des epices (Spice Route)</i>:<br />
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You may be thinking if this brewery really uses an exclamation point in their name? They do! You can check them out at their webpage: <a href="http://www.dieuduciel.com/"><span style="color: #009933; font-family: arial, sans-serif; font-size: x-small; line-height: 15px;">www.</span><b style="color: #009933; font-family: arial, sans-serif; font-size: small; line-height: 15px;">dieuduciel</b><span style="color: #009933; font-family: arial, sans-serif; font-size: x-small; line-height: 15px;">.com</span></a><span style="background-color: white;">. </span><br />
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<a href="http://micro.dieuduciel.com/en/beers.php"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkLuBAji5NLJSi5EqFYiTUxVIMUemxX6L_wl2ENcspII1i-fGyKhXtLXegeBLv8DMxnWA3Yr-L4OOj7xuZVHjJF5DyHByljzAWtjsIsZybVlUwGCEeDnTU8LZ8h4WvuPdTC9alWDN_0U/s1600/epices_link.jpg" /></a></div>
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<span style="background-color: white;">You may also be thinking, "Pepper? In beer?" Yes! And it is quite good. This "trade route" beer is a rye beer and it comes in at a very drinkable 5.3% abv, which is great, because this is a quite flavorful beer for a relatively low abv. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCh5Ly7soZ9666wAYuP5GX7LQO32q6mfISUBEC_ubX-Xps9JPN7NhCaImB_s2gG2WfxUuMTAeMOqQlxokMQ2ddZa69ztRTlryPj8BDCanwXxfr9RwJ-v3SF3Z2L7sjnmlVdZYJOAxQB0/s1600/epices_review_book.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is my review as listed in my <a href="http://amzn.to/k5Mp8b">33 Bottles of Beer</a> book.</td></tr>
</tbody></table>
<span style="background-color: white;">The nose is peppery and so is the taste and the finish. It has a nice caramel color, and the spice of the beer lingers on the palette.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0Ffo2OhOq998IwEOiJmdfAsGDtDdKYmg_x0HFhJGgLHgfVuDVRgqTpR7BhUr_Js2obUi105bQSUOP1uGH1WiHvGP4KsDkEO8v_p2_ZahKeADahuEjDBn9zHto-IAUDnoreXyiMURnJU/s1600/spices_beer_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0Ffo2OhOq998IwEOiJmdfAsGDtDdKYmg_x0HFhJGgLHgfVuDVRgqTpR7BhUr_Js2obUi105bQSUOP1uGH1WiHvGP4KsDkEO8v_p2_ZahKeADahuEjDBn9zHto-IAUDnoreXyiMURnJU/s1600/spices_beer_2.jpg" /></a></div>
This is a spice-tasting beer, so it is not something you chug during the summer months as you lounge in the sun, but I think this is a great beer to stand up to bold flavors of food as well as jazz-up smooth buttery foods like mild cheeses. This would be an interesting beer to pair up with a fabulous pepper chocolate I had at Iron Hill in West Chester with Eclat Chocolate (also from West Chester). <br />
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<a href="http://www.eclatchocolate.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1xMBxQ6FTjqNkQfdF2-22U7a-7ec9nxT2uO0fjgNABpLryO8qCxrrjvd7HggC1CE8ZhAXzUKvWsqvs825L77PT0cgxqAmBV7x4Q6xwn73TAdzg96eJm8dHNIs5kc2qaF9QYLLtCtvek/s1600/eclat.jpg" /></a></div>
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And to be honest, I enjoy the "warming" aspect of this beer much better than <a href="http://fermentnation.blogspot.com/search/label/Winter">Winter Warmers</a> distributed during the Winter and Holiday seasons. While I conjure up visions of Marco Polo bringing back pepper from the East, I can see myself drinking this beer again in the future.<br />
<a bitly="BITLY_PROCESSED" href="mailto:vp@fermentnation.com"><img alt="Email the VP" border="0" src="http://www.fermentnation.com/pics/posted_pat.jpg" style="cursor: hand; float: left; height: 77px; margin: 0px 10px 10px 0px; width: 400px;" /></a>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-74979532137849445502012-07-19T17:05:00.000-07:002012-07-19T17:05:26.469-07:00Duchess de Bourgogne (Summer of Sours)<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wbP1cm2Oj971pzZsW7Kl5PTnhS2TvmfoEPAeQphCGzUUXEDlsn_jZzItF1L8x6FHPWK9Tfz3Zx7ndBFxblYWQa4sOf8XjXe60YEQuw4bA02zaRt8lI6aFk4tp1E2NQZf29NHW24MZVE/s1600/summer_of_sours.jpg" /></div>
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Here is another installment in the <a href="http://fermentnation.blogspot.com/search/label/Summer%20of%20Sours">Summer of Sours</a> series of reviews. This Gold Medal Winner of the World Beer Cup is brewed in Belgium and weighs in at 6% abv. I really like how this beer has that traditional sour nose and flavor. And at a tolerable and nicely drinkable 6% abv, it has already won me over more so than some other sours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4CcZajYPuSmkp4lg5abEdSa20IqkAH9mnPboJdwDjIWUEMPtelzLOIuYaO0aBDZl1CasvDV-uZdTOtgK-T-PCeVec3Ssa8Vb-6_JYFu_IevXfiGEVU8FRD6K80WXB-mk_yjhICifLjg/s1600/duchesse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4CcZajYPuSmkp4lg5abEdSa20IqkAH9mnPboJdwDjIWUEMPtelzLOIuYaO0aBDZl1CasvDV-uZdTOtgK-T-PCeVec3Ssa8Vb-6_JYFu_IevXfiGEVU8FRD6K80WXB-mk_yjhICifLjg/s400/duchesse.jpg" width="400" /></a></div>
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This beer has a nice deep copper color and an "expansive" mouthfeel. It seems to seek out and find every last nook and cranny of my tastebuds. I find it to be crisp, and refreshing, with just enough sour flavor. It is well-balanced and refreshing. It scores a 91 on Beer Advocate, and I would definitely place it in one of my "top tier" lists of beers. This is very nice. <br />
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<a href="http://beeradvocate.com/beer/profile/641/1745/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGfTaxf7QHsdDgPsTLvWxK9k2zOF1u7dagiSOHnuGEZocmux8dyI2JNJVkaj8E9qXCwetH4dM5cOb0UhDX4keyJT1aMbJ1Sdaz8GEU0uDB4X4ca_MEjuI_SFZrvJr7Xx9TEk0UX70qyI/s1600/duchesse_beer_advocate.jpg" /></a></div>
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Something about the bottle, its label, its shape, perhaps, and maybe the price, which in NJ was about $9 and change, give this beer a luxurious and classy style. From <a href="http://www.specialtybeer.com/beer,index,duchesse_de_bourgogne.html">SpecialtyBeer.com</a>:<br />
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<blockquote class="tr_bq">
<b>DUCHESSE DE BOURGOGNE</b>from <a data-bitly-type="bitly_hover_card" href="http://www.specialtybeer.com/brewery,index,verhaeghe.html" style="color: black; text-decoration: none;" title="Check out this brewery: Brouwerij Verhaeghe"><b>Brouwerij Verhaeghe</b></a> is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months. [<a href="http://www.specialtybeer.com/beer,index,duchesse_de_bourgogne.html">See their page</a>]</blockquote>
<span style="background-color: white;">Like <b>Petrus</b>, this beer is aged in oak barrels. I see a trend here, a trend I like.</span><br />
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<a bitly="BITLY_PROCESSED" href="mailto:vp@fermentnation.com"><img alt="Email the VP" border="0" src="http://www.fermentnation.com/pics/posted_pat.jpg" style="cursor: hand; float: left; height: 77px; margin: 0px 10px 10px 0px; width: 400px;" /></a>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-40302502149141159102012-07-17T17:33:00.000-07:002012-07-17T17:33:18.973-07:00Maine Beer Company ZoeIt’s not everyday that you walk into the Whole Food’s Pub and find a beer from a brewery you have never heard of before. Enter <b><a href="http://www.mainebeercompany.com/">Maine Beer Company</a></b>, and <i>Zoe</i>, self described as “Our Happy, Hoppy, Amber Ale.” And they mean it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoyo2geXCKXD1JFXUREt8Gh-32zUoUQLqvdrMeEz1skJWPqbRKPkl1dNfD_m01UPz0ZdcNEa_lnU510vQh8hB6UOvAqqFaESycMRb41fRApqNLbIq-_XuetdyuV5vioaMD0RXUPT963U/s1600/maine_zoe_bottle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoyo2geXCKXD1JFXUREt8Gh-32zUoUQLqvdrMeEz1skJWPqbRKPkl1dNfD_m01UPz0ZdcNEa_lnU510vQh8hB6UOvAqqFaESycMRb41fRApqNLbIq-_XuetdyuV5vioaMD0RXUPT963U/s400/maine_zoe_bottle.JPG" width="266" /></a></div>
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I must admit, I was drawn in by the label. The very simple, almost homemade look made me pick up the bottle. Reading the brewery’s statement on the back of the bottle made me take it home with me. Well, that and the name of the beer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhDXm3WRAEzqVhoHjtw6gUS9vca3k3Vr3x8YgUVxHxT02yX1jTdSQORj3hrjXQ_4YJsNzvgvSesr7WDVIkpnMnjbhOnwqAMjq57oNE6CwsXrpqLgseBSozDuo5Zd9Wc-wUqtO38Swyd0/s1600/maine_zoe_back.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhDXm3WRAEzqVhoHjtw6gUS9vca3k3Vr3x8YgUVxHxT02yX1jTdSQORj3hrjXQ_4YJsNzvgvSesr7WDVIkpnMnjbhOnwqAMjq57oNE6CwsXrpqLgseBSozDuo5Zd9Wc-wUqtO38Swyd0/s400/maine_zoe_back.JPG" width="400" /></a></div>
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The beer poured with a nice deep, almost brown amber color, with not too much head. It had an IPA-like nose, just how I like my amber ales. Great refreshing flavor, similar in many ways to <b>Tröegs</b> <i>Hopback</i>, but still quite unique. Very clean flavor, slightly lighter in the hops than <i>Hopback</i> (but still aggressively hopped), but also somewhat more roasted notes. 7.2% ABV, so right in that Goldilocks zone, not too low, not too high. Also a great fresh flavor (bottled on May 31) - and the brewery itself encourages you not to age their beers, but to enjoy them fresh.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7Vf0JSomyq_GQ_0SReS_c0yQIYdbm0u9aooTHqd_-rfDF3sO56idfn76SzWOW2lvcmYY0vD7rH8Vkqv6FQ6rDI38Ka7e2lOawbrOfOReZOTPdF8ZYc8vk-NDKC0f5DsMEmT4ePUSij4/s1600/maine_zoe_poured.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7Vf0JSomyq_GQ_0SReS_c0yQIYdbm0u9aooTHqd_-rfDF3sO56idfn76SzWOW2lvcmYY0vD7rH8Vkqv6FQ6rDI38Ka7e2lOawbrOfOReZOTPdF8ZYc8vk-NDKC0f5DsMEmT4ePUSij4/s400/maine_zoe_poured.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiji81uJSMTqu4ipBO65KItWGolWcm0X_8XrnsKsnOrcBckQ878j4StjeXiJav1_4ho3OBxis9E-0zSfjEOPOE9zoIG8IFL6jb_gbQ37FvLIxcltCrN0j4s2WKIQUVB1fCGr09a3PMzo/s1600/maine_zoe_bottle_and_glass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiji81uJSMTqu4ipBO65KItWGolWcm0X_8XrnsKsnOrcBckQ878j4StjeXiJav1_4ho3OBxis9E-0zSfjEOPOE9zoIG8IFL6jb_gbQ37FvLIxcltCrN0j4s2WKIQUVB1fCGr09a3PMzo/s400/maine_zoe_bottle_and_glass.JPG" width="266" /></a></div>
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<span style="background-color: white;">Only problem - I wish I had gotten two bottles so I could share one! I would also love to get to try their IPA (</span><i style="background-color: white;">Lunch</i><span style="background-color: white;">) and stout (</span><i style="background-color: white;">Mean Old Tom</i><span style="background-color: white;">).</span></div>
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(Photos from this review were provided by Citizen Elizabeth)PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-15300938506959928732012-07-12T18:19:00.002-07:002012-07-12T18:19:54.960-07:00De Proef Reinaert Wild Ale (Summer of Sours)<div class="separator" style="clear: both; text-align: center;">
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<b>De Proef</b> <i>Reinaert Wild Ale</i>:<br />
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This wild ale is the first review of a series of "sour" beers I have enjoyed in 2012, primarily since this extremely hot summer. I put the word "sour" in quotes, because although it is very recognizable style of beer, it is one that likes to hide from itself. With the exception of a beer like <i>Monk's Cafe Sour Ale</i>, sours tend not to advertise the term "sour." They tend to say "wild," meaning they use a wild yeast strain, or probably if the word "Flemish" is used (brewed in the Flanders region of Belgium), it is probably a sour, too.<br />
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Putting my nose to the bottle, Reinaert definitely has that sour nose to it, which is nice. People who know me have heard me say that I like sours, because in some ways, they don't taste like beers at all. This doesn't mean I dislike what I perceive to be a traditional "beer" smell. In fact, I have also commented how much I like <b>Stoudts</b> <i>Karnival Kolsch</i>, because it has so much traditional beer flavor. In fact, it reminds me of the beer of my youth, the first beer I ever had, Philadelphia's own <b>Schmidt's</b>. But when I think of awesome sours like <b>Russian River</b> <i>Supplication</i> or <b>Jolly Pumpkin's</b> <i>Madrugada </i>(which they categorize as an imperial stout), it's like you are drinking some kind of otherworldly elixir.<br />
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExQjg34Kkr1ufnwLFbFb2Hg86mxNF3bTB0ABRnMjCg1bliVmxe3X9oqPaRNtPQrzhOq-EMxe2Q6PPQjWLxgXH3g8PaF6X5G8atT4UztqN5eceokXLU0Z-ylgiB6xhJ9kzFMB6BqlyewQ/s320/schmidts.jpg" width="320" /></div>
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This beer does not hit me like a <b>Russian River</b> beer, but what other beers do, right? For being 9.0% abv, this wild ale is smooth. If you taste the alcohol at all, it is on the tip of the tongue, and not unpleasant. For me, this beer is yet another step of wrapping my head around the grand tradition of Belgian beers. There are some Belgian dubbels and tripels that I just can't stand anymore because they are so cloying and syrupy. This wild ale is crisp, with a nice off-white head, decent effervescence, and a nice balance of tart flavor with some hoppy bitterness. "Finished with a surprising and pleasant bitterness" is what is says on the bottle, and they credit it to the dry hopping they employ, and I agree. It is surprising and bitter, and I think in that finish is where you get a hint of the alcohol too, which as I said, isn't bad. <br />
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Again, I think this beer is at a disadvantage since I have a strong affection for <b>Russian River</b> sours. I also had this year <b>Iron Hill's</b> <i>Flemish Red</i>, and that was really great. Great sour flavor. I will need to get another bottle. <i>Reinaert</i> does not have that luxurious, decadent flavor that a <b>Russian River</b> beer provides, but it is nice and smooth, and has a nice overlap into the realm of hoppy beers. I could see this becoming a gateway beer for drinkers unfamiliar or unwilling to drink sour beers.<br />
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<a bitly="BITLY_PROCESSED" href="mailto:vp@fermentnation.com"><img alt="Email the VP" border="0" src="http://www.fermentnation.com/pics/posted_pat.jpg" style="cursor: hand; float: left; height: 77px; margin: 0px 10px 10px 0px; width: 400px;" /></a>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-45668921254599343902012-07-04T09:20:00.000-07:002012-07-04T09:20:48.710-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNtpHcceJcLJDOOqWYTjYhWk9Ldjt2lj1kTHKgHUO55o4J2wXTWLI_H0L7VJroO1n0l06tnlYPLdjILjBt6roWaNvUTL7hptjJjY32XCZxMKn1JiVCcO1YVIgLkAFIOP4cUe7PPX_nCg/s1600/fermentnationprol%5B1%5D.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNtpHcceJcLJDOOqWYTjYhWk9Ldjt2lj1kTHKgHUO55o4J2wXTWLI_H0L7VJroO1n0l06tnlYPLdjILjBt6roWaNvUTL7hptjJjY32XCZxMKn1JiVCcO1YVIgLkAFIOP4cUe7PPX_nCg/s320/fermentnationprol%5B1%5D.gif" width="320" /></a></div>
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Greetings, Citizens!<br />
<br />
It is indeed July 4th. Without a truly patriotic post yet this fine day, I'll invite you to check out some past Independence Day posts from the Ferment Nation:<br />
<a href="http://fermentnation.blogspot.com/search?q=fourth+of+july">http://fermentnation.blogspot.com/search?q=fourth+of+july</a>
<br />
<br />
Sorry it's been so long since I've posted anything worth reading. My "other" life has been quite hectic, but I haven't stopped sipping the nectar of the gods... Please bear with me and check out this Storified collection of brews I've been sampling lately. Please feel free to share your experiences with us: simply mention @FermentNation in a tweet with a brief citizen review of a beer you're drinking. Heck, make it any fermented beverage. If you have a picture, even better. Or a food pairing.... Just give our readers some ideas and inspiration for their next adventure.<br />
<br />
<script src="http://storify.com/fermentnation/some-holiday-brews.js">
</script><noscript>[&amp;amp;lt;a href="http://storify.com/fermentnation/some-holiday-brews" target="_blank"&amp;amp;gt;View the story "Some Holiday Brews" on Storify&amp;amp;lt;/a&amp;amp;gt;]</noscript>
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By the way, for a truly patriotic toast (in an ancient Chinese black magic sort of way) check out what Jack Burton and Wang have to say:
<a href="http://youtu.be/RR7q-qf3VSQ">http://youtu.be/RR7q-qf3VSQ</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-33443885544964432362012-06-12T16:42:00.000-07:002012-06-12T16:52:03.019-07:00Dark Horse Round-Up<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.darkhorsebrewery.com/index-entrance.asp"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Rc3Rrk-0ATYGSQMIylnXq3rd8txwbsmNq4O-X8C91Bbc0y3My04hSkfuG7ikndsJiSJHwxTarhSQOsMPEcdTrOPXF0AXU3DoJ7FxtGEH6i_xoko8gx-mzWbcTA912A-_ULiAi1s36N0/s1600/dark_horse.jpg" /></a></div>
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I am finally getting around to writing up a trio of <b>Dark Horse</b> beers enjoyed by me and the VP. All three were purchased in the bottle shop at <a href="http://www.facebook.com/pages/Capones-Restaurant-Inc/378436922294">Capone’s Restaurant</a>, in Norristown, PA. Don’t let the location scare you, this place is diamond in the rough for beer lovers, in bottles and on draft alike.<br />
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<a href="http://www.facebook.com/pages/Capones-Restaurant-Inc/378436922294"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7gbC5rqEQDDY0G29-dc2nd63tMBiE2kArojlfAt5XCgQPGtGJhihPYoCcxZexQnub644MIKaXMeVIQIFy74sxOPBZ4ikmaPaX2ft0oAyQ1akSiZSM1br-bQhZyZ-hlAkxCmemYT0xEA/s1600/capones.jpg" /></a></div>
The line up was <b>Dark Horse</b>’s <i>Too Cream Stout</i>, <i>Double Crooked Tree IPA</i>, and <i>Tres Blueberry Stout</i>.<br />
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<i><u>Too Cream Stout</u></i> - a milk stout coming in at 8% ABV. Starting with a nice, almost smoky nose, it poured without much head for a stout. Not too much in the way of mouthfeel, but it has more body than a porter. As for flavor, it was quite roasty, and had little in the way of chocolate or coffee notes so common in many stouts - this was actually a nice aspect of this beer. Also, it was not overly sweet as many milk stouts are. Overall, an interesting beer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34oyXQJA3OJk5riZdgEpS0bNNVRpGmgR8sJzlZH1buS8-5tbbobbTkjdTqf1Q9jR6UTkAfryulUKsjU67pQ4UA7JhlBUi-KjDYIm7oK697IesVr8CLbQEXY2b5aEM2bVhlhaPvtsup4s/s1600/dark_horse_cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34oyXQJA3OJk5riZdgEpS0bNNVRpGmgR8sJzlZH1buS8-5tbbobbTkjdTqf1Q9jR6UTkAfryulUKsjU67pQ4UA7JhlBUi-KjDYIm7oK697IesVr8CLbQEXY2b5aEM2bVhlhaPvtsup4s/s320/dark_horse_cream.jpg" width="213" /></a></div>
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<i><u>Double Crooked Tree IPA</u></i> - a double IPA with a powerful ABV of at least 12%. Bright citrus flavor typical of good IPAs, and a nice carbonation but not overly fizzy. It stands up well against your run of the mill double IPAs, but tastes a little ordinary after having tasted things like <i>Pliny the Elder</i>, or even <i>90 Minute IPA</i>. The nose was the only time the high ABV really comes through, which is surprising for an over 12% beer. Overall, a perfectly drinkable, tasty double IPA, but nothing particularly special.<br />
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<i><u>Tres Blueberry Stout</u></i> - a stout made with blueberries with an an ABV of 7.5%. Well, when <b>Dark Horse</b> says blueberry, they mean it! The nose on this beer is nothing but blueberry, almost jam-like. It has a good chewy mouthfeel and body, but it was a little over-carbonated for my taste. You have to be in the mood for something a little weird and off the norm to try this beer. It has a true, blueberry flavor along with a nice bodied stout. Not a great aftertaste, but nice up front. I am glad I tried it once, but I would probably not pick it up again.<br />
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A complex, diverse lineup. I am glad I tried them all, and will keep picking up different <b>Dark Horse</b> beers when I get the chance.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXfwUisgOOqgJU6PTeELGhY82mFN0BLPgggM8WSv6n8WSuS_WXWuZAYMg-y72vP8bw2ApFTm_9_c-X4R9RDusA6q90-L8Jra1DcruHgUHKkaGkMAwQWBKbGEneBwvW1lY9yY6gjuvbrY/s1600/posted_by_elizabeth.jpg" /></div>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-44263165707164731712012-06-04T17:47:00.000-07:002012-06-04T17:47:20.579-07:00Haddon Pub Fest (Philly Beer Week 2012)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWX6WtcnJK7LhXSve8jg6kI_UWgoLFo25ZQVvLGe_1EsGRHf7mKZWyV8FhISrWyP1YVwlw9jRWwq09Dp9NxlUTK8Dhf1xIdsl-hAcyF4u3qGHWniDJkam61kXi_pkqQxUyedm9Wp4AAY/s1600/philly_beer_week_2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWX6WtcnJK7LhXSve8jg6kI_UWgoLFo25ZQVvLGe_1EsGRHf7mKZWyV8FhISrWyP1YVwlw9jRWwq09Dp9NxlUTK8Dhf1xIdsl-hAcyF4u3qGHWniDJkam61kXi_pkqQxUyedm9Wp4AAY/s1600/philly_beer_week_2012.jpg" /></a></div>
<script src="http://storify.com/fermentnation/kicking-off-philly-beer-week-2012.js">
</script><noscript>[&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;a href="http://storify.com/fermentnation/kicking-off-philly-beer-week-2012" target="_blank"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;View the story "Kicking Off Philly Beer Week 2012" on Storify&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;]</noscript>
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<a bitly="BITLY_PROCESSED" href="mailto:vp@fermentnation.com"><img alt="Email the VP" border="0" src="http://www.fermentnation.com/pics/posted_pat.jpg" style="cursor: hand; float: left; height: 77px; margin: 0px 10px 10px 0px; width: 400px;" /></a>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-11983947402169737472012-05-30T12:45:00.002-07:002012-05-30T12:45:14.190-07:00Mussels in Craft Beer Cream Sauce (Tastin' the Nation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDZPYrOIIz6tnIsC8tD5shjgFL3tmbIpXOjG3MHrbDiG8IAGp7Lzu93Nrae5bVaKviAbPz-V7V_UGXnBNN0lAqNGm5JtlgjS_pHnlUKkQCeklECXs8DFV_z5O5Y8cYAiidmEcat4osJM/s1600/tasting.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDZPYrOIIz6tnIsC8tD5shjgFL3tmbIpXOjG3MHrbDiG8IAGp7Lzu93Nrae5bVaKviAbPz-V7V_UGXnBNN0lAqNGm5JtlgjS_pHnlUKkQCeklECXs8DFV_z5O5Y8cYAiidmEcat4osJM/s1600/tasting.jpg" /></a></div>
Yum, yum, yum: the three words that best describe mussels. I have always loved eating mussels, either in red or white sauce, or just simply dunked into melted butter, but making a batch of mussels and sharing them with your equally mussel appreciating girlfriend, well it doesn't get any better. So, Citizen Elizabeth and I went to the food store, got the ingredients, and got to work.<br />
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Making mussels is pretty easy. You essentially steam them. You can use plain water, or wine, or a great craft beer. I also recently saw an episode of A Taste of History, and based this simple mussels recipe off that one, with some old-fashioned, family-learned cooking skills thrown in. Here is what you will need:<br />
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<ul>
<li><b>2-3 pounds of mussels</b></li>
<li><b>shallots</b></li>
<li><b>celery</b></li>
<li><b>garlic</b></li>
<li><b>mustard</b></li>
<li><b>beer</b></li>
<li><b>cream</b></li>
<li><b>scallions</b></li>
<li><b>parsley</b></li>
</ul>
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<b><u>What You Need to Do:</u></b> Heat up a dutch oven or other lidded pot nice and hot. Add some olive oil while it is heating up. When you start to see some slivers of smoke rising from the oil, it is ready. Thrown in a tablespoon of butter, three minced shallots, about a 1/4 cup of minced celery and three minced cloves of garlic, and some small slices of scallions. Add 2 Tablespoons of a mustard of your choice, and about 3/4 of a beer of your choice. Dump in the mussels and pour about a 1/4 to 1/2 cup of cream over them. Let them steam on high for about 5 minutes, stir them up, and then add the remainder of your beer. Steam for another 5 minutes or so, and you are done. Serve in a large bowl, and top with scallions and parsley. Enjoy.<br />
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We used <i>Piraat</i> beer, a really nice unfiltered Belgian ale. What is great about this very simple recipe is that you can customize it all you want, pick a mustard of your choice, a beer of your choice, use heavy or light cream, or no cream at all. Prefer regular onions over shallots? Go for it. Here is how it turned out.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmVrRCqOhe9-Lf9bIAhk45GrgIAA6kdkcJAdtO7U4UeNsd2eiFj41kIr61FLSbeRihfIdn71KlkNQUELGpLmMJlrjU5G0NTG74Rmf5MjOWHeg_HOHDntyVyvmfKRns-i_GAwaXZ8EHLA/s1600/mussels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmVrRCqOhe9-Lf9bIAhk45GrgIAA6kdkcJAdtO7U4UeNsd2eiFj41kIr61FLSbeRihfIdn71KlkNQUELGpLmMJlrjU5G0NTG74Rmf5MjOWHeg_HOHDntyVyvmfKRns-i_GAwaXZ8EHLA/s400/mussels.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo supplied by Citizen Elizabeth</td></tr>
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<br />PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-61992941960511961482012-04-30T08:15:00.000-07:002012-04-30T09:30:21.477-07:00Blue Monkey Spring Beerfest 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMMBi5s2zYAo5foRwZMSNY50gpnK5_JWFTUPVKeO5cQwBYw4hfLVKa6_1vIsvy5MD1zqBdNoBIF_YGoHyJthTHCrCvQ1akQYQROcx8DoImwUDAoURG7E2wj2aApz7EQJnECsKNv7-E54/s1600/blue_monkey_tavern.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMMBi5s2zYAo5foRwZMSNY50gpnK5_JWFTUPVKeO5cQwBYw4hfLVKa6_1vIsvy5MD1zqBdNoBIF_YGoHyJthTHCrCvQ1akQYQROcx8DoImwUDAoURG7E2wj2aApz7EQJnECsKNv7-E54/s1600/blue_monkey_tavern.jpg" /></a></div>
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<a href="http://twitter.com/#!/blumonkeytavern">@BluMonkeyTavern</a> has hosted another successful Beerfest! The Spring Beerfest 2012 featured 83 beers, and since the samples were sensibly tiny, I got to try quite a few of them. But the cool thing was talking to fellow beer geeks about their favorite offerings of the night. Speaking of beer geeks, Tom and Sherry were there along with Mike and Kelly and a few of the local homebrew clubs in the area. Barley Legal and B.O.M.B. (Brotherhood of Merchantville Brewers) were represented and kicking a few back with ol' El Presidente. Good to see you guys! Check out the brews on tap, won't you?</div>
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And now, check out some of the live tweets from the event, including some Citizen Reviews from partygoers:
<script src="http://storify.com/fermentnation/blue-monkey-spring-beerfest-2012.js">
</script><noscript>[&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;a href="http://storify.com/fermentnation/blue-monkey-spring-beerfest-2012" target="_blank"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;View the story "Blue Monkey Spring Beerfest 2012" on Storify&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;]</noscript>
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Thanks for hanging with us! We are happy to share our experiences with YOU, why don't you share them with US... Email, comment, tweet, or Facebook us. We hope to catch up with you soon, dear Citizens--perhaps I'll throw my own festival one of these days ;)</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-84173599306480928362012-04-27T16:15:00.000-07:002012-04-27T16:15:07.292-07:00Wanna see some laziness? How about <i>foreshadowing</i>...
Here is last year's grilling preview (Grilling 2011). Never fear, dear citizens! Grilling 2012 is on its way, with some very special pictures and crazy tangential stuff to boot. But for now, just keep reading until you're finished the post, then get away from the computer (or put the phone back in your pocket), go outside and fire up the grill. Meat. Fire. Beer.
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Here's some food for thought:<br />
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There's a certain barbecue warrior spirit that awakens within a man as he lights that grill. And as a warrior arms himself for the battle, so does a grillmaster take up a beer. He charges into the fray, mounted high atop his mighty fermented steed to general the conflict between meat and fire... Actually almost any beer will do, but there's something magical that happens when you pick just the right brew to accompany your bbq. <i>Dale's Pale Ale</i> is mostly magical anyway, but drinking out of a can somehow enhances the grilling experience. It somehow just feels right, the aluminum, I mean. Lots of picking up and putting down, switching plates, tongs and spatulas everywhere, the bustle of tools and lots of repositioning ... Keep in mind that canned #craftbeer is also perfect for putting up Christmas lights on the other side of the year.<br />
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It helps that <b>Oskar Blues</b> <i>Dale's Pale Ale</i> matched up perfectly with the grub on this storied day. We had some marinated beef, peppers, scallops, onions, and mushrooms on the skewers. The kabobs were extremely flavorful (and cooked to perfection, I might add) but there was nothing overwhelming in the dish that competed with the voluminously hopped mutha of a pale ale that I was drinking. Sometimes the beer and food compete for flavor dominance, but <i>Dale's</i> is so well-balanced that it accompanies almost any meal with grace. <br />
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So here in the "Frantic Mid-Lantic" a good #craftbeer to accompany some nice grilled food seems to be the forecast from late March til about Thanksgiving. Here are some pics of other really nice canned brews. Recognize the #IPADay challenge? You may also recall some of these from my can-ping trip review a few months back, but it's always nice to think about barbecuing and camping when you're <i>definitely</i> staring at a phone or computer screen right now, and you're <i>probably</i> stuck inside.<br />
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Let's not forget about our bottled friends. Cans are great, but the vast majority of craft brews out there still served in glass. Keep in mind that the beers may get progressively lighter as the weather gets warmer as well; <u><b>See Also</b></u> <b>Victory</b>: <i>Summer Love, Prima Pils, Hop Devil</i>; <b>Flying Fish</b>: <i>XPA, Farmhouse Summer</i>: <b>Troegs</b>: <i>Sunshine Pils, Pale Ale, Dream Weaver</i>; <b>Yards</b>: <i>Philly Pale, Saison</i>; <b>Bear Republic</b>: <i>Racer 5, Hop Rod Rye</i>; <b>Ithaca</b>: <i>Flower Power, Cascazilla</i>. These are just a few of my go-to brews for grilling up your grub. What's your favorite brew for cooking outdoors? Do you prefer cans or bottles? It is certainly more important to acknowledge what's <i>inside</i> the vessel, but all the senses are involved when you enjoy a nice #craftbeer, especially when you are the one doing the cooking. Let us know, and don't forget to use a pot holder or something. Cheers!<br />
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-76752753928503192252012-04-24T20:44:00.000-07:002012-04-24T20:44:53.514-07:00Station Taproom Anniversary<div class="separator" style="clear: both; text-align: center;">
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On yet another beer adventure, Citizen Elizabeth and I attended the 2-year anniversary of The Station Taproom in Downingtown, PA. We arrived 20 minutes before opening, and we were something like 10th in line!
<script src="http://storify.com/fermentnation/station-taproom-turns-2.js">
</script><noscript>[&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;a href="http://storify.com/fermentnation/station-taproom-turns-2" target="_blank"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;View the story "Station Taproom Turns 2!" on Storify&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;]</noscript>
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Be on the look-out for more in-depth reviews of some of the specific beers mentioned above as well as a review of their food. SPOILER ALERT: The food is delicious! Here's to a fine 2 years of The Station Taproom! Can't wait for their 3rd birthday!
<a bitly="BITLY_PROCESSED" href="mailto:vp@fermentnation.com"><img alt="Email the VP" border="0" src="http://www.fermentnation.com/pics/posted_pat.jpg" style="cursor: hand; float: left; height: 77px; margin: 0px 10px 10px 0px; width: 400px;" /></a>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-35377902752238304972012-04-23T16:30:00.000-07:002012-04-23T16:30:07.785-07:00The Cape May Brewing Company<br />
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<b>Cape May Brewing Company</b></div>
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As mentioned before, the Vice-President and I went down to Cape May for Easter weekend. The weather was lovely, the food was delicious, the architecture delightful - but what weekend would be complete without beer, or even visiting a brewery? So we decided to check out the <a href="http://www.capemaybrewery.com/">Cape May Brewing Company</a>. </div>
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I had read only good things about this small brewery, but was still pleasantly surprised by it when we got there. <i>Tiny</i> would be a better word to describe it, and the setting was quite unique. Situated in a small strip of stores/garages near the airport, we were greeted by a simple door, opening into a garage/hangar area which turned out to be the entire brewery.<br />
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Upon entering, we were greeted with merchandise to purchase, or the option to sample their four current brews. You could either pay $5 to sample in a plastic cup, or $11 to sample in and keep a lovely pint glass... which of course both the VP and I did (as if either of us need any more pint glasses.) You could also purchase or have growlers filled.</div>
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To sample the beers, we headed to the back of the brewery and got into line, because despite the small low-key environment, it was quite busy. We tasted each of their four current beers - <i>Wheat</i>, <i>Honey Porter</i>, <i>Dunkelweizen</i>, and the <i>Cape May IPA</i>. The porter and the IPA were our favorites, but both the VP and my tastes generally fall that way. The <i>Honey Porter</i> is made with local Cape May honey, and had a great dark color and roasty flavor.<br />
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Off to one side, was the entire current Cape May brewing operation, which is not large or fancy, but obviously gets the job done. However, while there we heard that the operation would soon be expanding, and that was just confirmed on the blog pictured below (click the pic to visit their site).<br />
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<br /><span style="font-size: 11pt;">As discussed previously, it was quite busy. The brewery does have very limited hours - it is only open on Saturdays from noon to 4:00pm. It was so busy in fact, that three dogs were even part of the crowd. Were the dogs partaking of the brews you may ask? No, don't worry; they were just enjoying the good company. And that seemed fine with everyone else there too. This small brewery was very unique, like no other I have visited before, and certainly worth a stop if you are in the area on a Saturday. </span></div>
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<br /></div>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-5366695854662124522012-04-19T18:25:00.000-07:002012-04-20T06:21:46.575-07:00Tasty Seafood and a Tried-and-True IPA (Tastin' the Nation)<div class="separator" style="clear: both; text-align: center;">
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Ah! Yet another tasty edition of "Tastin' the Nation" here at The Ferment Nation. Over Easter Weekend, Citizen Elizabeth and myself had the pleasure of spending some time in Cape May, NJ. Located at the southern tip of New Jersey, it is a scenic destination for anyone who likes white sand beaches, Victorian architecture, and seafood!<br />
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For the first night in Cape May, we had the luck to walk by <a href="http://www.merioninn.com/">The Merion Inn</a> (pictured left in a watercolor painting by <a href="http://www.patriciaraineystudios.com/">Patricia Rainey</a>). Reading over their menu, their unique combination of flavors, a penchant for Asian flair in their cuisine, and seafood selection intrigued us enough to come back and eat there. <br />
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I ordered the flounder in a sauce whose name I forget, but it was delicious. The fish was topped with artichoke hearts and capers. Truly memorable. I also had the one good craft beer on their menu, <b>Dogfish Head</b>'s <i>60 Minute IPA</i>.<br />
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In my mind, the 60 Minute IPA is a true classic. It has just enough hoppiness, just enough body, and plenty of flavor. Dogfish Head's 90 Minute IPA can cause issues as they are very easy drinking and 9.0% abv, and let's not even talk about the 120 Minute. But I thought the 60 Minute IPA had enough bite and body to stand up to the flavors of the fish and sauce, but it didn't overpower the meal. It let the dish speak for itself. </div>
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Citizen Elizabeth enjoyed scallops with really tasty sides of wasabi mashed potatoes and a spicy Asian slaw. You can see the 60 Minute IPA bottle in the shot below. I have to admit that I tasted her food, and it was quite delicious, too. I will let her tell her own version of the story, but maybe I will let Citizen Elizabeth take the lead in an upcoming review of The Cape May Brewery (will be posted soon!)</div>
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The Merion Inn had an "adult" elegance to it. They had a beautiful bar, live piano music, we had great service, and it was lovely looking. The one criticism of the place is that they need to invest in more craft beers for their menu! Your patrons will thank you for it, Merion Inn.</div>
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<a bitly="BITLY_PROCESSED" href="mailto:vp@fermentnation.com"><img alt="Email the VP" border="0" src="http://www.fermentnation.com/pics/posted_pat.jpg" style="cursor: hand; float: left; height: 77px; margin: 0px 10px 10px 0px; width: 400px;" /></a>PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-64959934216922833672012-03-20T06:27:00.001-07:002012-03-20T07:38:21.519-07:00@VictoryBeer to Expand! #CraftBeerNews<br />
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<a href="http://victorybeer.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87zJvN_VsPZCxc52lSMjbTmq7UpwaMd0XzZdPHb1f3mSX4G8fc6NrGV66TKy1zoiwFKXF3XW6YC1L-FiRA6At0sXXM8-A0xKI2GYuUeVwq4mRyRwDScgL1Rnb6gAvWq6gKhJPwNE8rO0/s1600/victory.jpg" /></a></div>
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<b><span style="color: blue; font-size: large;">Victory Brewing Announces Expansion Plans</span></b></div>
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Second brewing facility will create more beer and more jobs.<br />
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<b>DOWNINGTOWN, PA</b> – <a href="http://victorybeer.com/">Victory Brewing Company</a> is opening a second brewery in Chester County, Pa., which will allow the company to continue to create new, innovative beers and additional employment opportunities.<br />
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In 2012, Victory’s current brewery in Downingtown, Pa. will reach capacity. In order to keep up with consumers’ demand for full-flavored, high quality beer, Victory is forging ahead with expansion plans.<br />
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“Our thirsty fans have been asking us for more,” said Bill Covaleski, President and Co- Brewmaster of Victory Brewing Company. “In order to give them what they want, we need more space to make it happen.”<br />
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The new brewery location was chosen because of its similarities to Victory’s home in Downingtown. Just as the home brewery recycled an old Pepperidge Farm factory, the expansion brewery is being built within an existing complex in Parkesburg, Pa. The Downingtown location is situated a mere 14 miles from the headwaters of the east branch of the Brandywine Creek and the Parkesburg brewery will be just 17 miles from the headwaters of the west branch.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://victorybeer.com/expansion/" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWWPwMBGxjwf8l8uIlGs_LE0ur97O8Jj5W0YFJJi-jqdcq0TPo5OzXQ_TeMCpW-QS2_QfKQEH11apofj7yumXu8bF_mqyHO7lN5z6hDw8Dfjoa8C5681turKFAgZM_KN5njko_a0Ckis/s1600/new_victory_map.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the map on Victory's announcement page.</td></tr>
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Environmental impact and water quality were major considerations for this expansion. Nearly eight months of water-quality research found that the mineral composition of the west branch water is nearly identical to the east branch.<br />
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In keeping with Victory’s “locally brewed, locally loved” motto, the choice to expand was not made lightly. The Parkesburg location will allow Victory to produce even more locally brewed and locally loved beer.<br />
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“Growing into a new facility will have some growing pains,” said Ron Barchet, CEO and Co- Brewmaster of Victory Brewing Company. “But once we are up and running, it will allow us endless opportunities to experiment with new flavors and re-create old favorites.”<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://victorybeer.com/expansion/" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwbHPG3SvqNFmdjcza0NNAUiisy7eQkTwY7oZ6TsGrP9cC5Xojv-UXZMbwU7cfUd3nf0ab_OR_KKsEAaAtdwygtBAW224c_1-ReXa5EnEPbAyC8futAoLFhN0ATlmN8qtH0O0hIOM7pA/s1600/new_victory_photo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out Victory's announcement page</td></tr>
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Victory Brewing Company is a privately held craft brewery headquartered in Downingtown,Pennsylvania. Begun by Bill Covaleski and Ron Barchet, childhood friends who met on a school bus in 1973, the brewery formally began operations in February of 1996. Victory, Pennsylvania's widely acclaimed brewery and restaurant, now serves fans of fully flavored beers in 29 states with innovative beers melding European ingredients and technology with American creativity.<br />
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To learn more about Victory Brewing Company visit us on the web at <a href="http://www.victorybeer.com/">www.victorybeer.com</a>.<br />
<span style="color: blue;"><br /></span><br />
<span style="color: blue;">Victory Brewing Company</span><br />
<span style="color: blue;">420 Acorn Lane | Downingtown, PA 19335</span><br />
610-514-7009<br />
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Contact: Karen Noonan<br />
karenn@victorybeer.com<br />
<br />PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-70573819221323219962012-03-10T14:05:00.001-08:002012-03-10T14:05:03.066-08:00Greetings, Citizens! <br />
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Sorry I have been totally derelict in my posting duties lately... I still owe y'all a detailed picture album of our trip to Victory for the Chili Challenge, and I promise I will put it up there soon. But my "other" life has been super crazy and I haven't been able to post a whole lot of stuff. So the following Storify collection will keep you updated on some of the brews I got to taste this week. I was @ThePourHouseNJ this week and had an amazing 3-beer session on Thursday night. Can't wait til next week to celebrate their 3-Year Anniversary with some ultra rare brews on tap. Check out these tasty beverages for yourself, just as soon as you can. They all come highly recommended by yours truly:<br />
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<script src="http://storify.com/fermentnation/some-brews-from-this-week.js">
</script><noscript>[&amp;amp;lt;a href="http://storify.com/fermentnation/some-brews-from-this-week" target="_blank"&amp;amp;gt;View the story "Some Brews From This Week" on Storify&amp;amp;lt;/a&amp;amp;gt;]</noscript>
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Thanks for your patience. More posts to come ASAP, I swear it will be done. Cheers!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-58242266575535053292012-02-28T08:59:00.000-08:002012-02-28T10:49:35.057-08:00<iframe allowfullscreen="" frameborder="0" height="225" src="http://www.youtube.com/embed/hVeXjHEmorg?rel=0" width="400"></iframe><br />
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Hooo-boooy, dat's hot! Victory's Chili Challenge was a blast this past Sunday. Thanks to Karen Noonan for the invitation to be on the panel of "expert" judges. Tasting happened in an undisclosed location, with points awarded for appearance, aroma, consistency, originality, and flavor. The entries were coded by letter on our end, while the people in the brew pub voted by number, so everything was pretty darn fair.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGhHP5swJA_uuplaGGFBv-JheyyH3m71DE09GPl_azv4GjmlBUvBggW-xxV9c0lgECdTR2Dh_7K6l6LN5WIoN8TzncVHl2vWeVl-97xgu5wM1nNSg15oca7wg2pARHmWpA3YN6fUSPnc/s1600/chili_challenge.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGhHP5swJA_uuplaGGFBv-JheyyH3m71DE09GPl_azv4GjmlBUvBggW-xxV9c0lgECdTR2Dh_7K6l6LN5WIoN8TzncVHl2vWeVl-97xgu5wM1nNSg15oca7wg2pARHmWpA3YN6fUSPnc/s1600/chili_challenge.png" /></a></div>
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We at the Ferment Nation have plenty of pictures to share by way of a Picasa web album, which is coming up in the next day or so, but let's catch up with the winners:<br />
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<b>1st place</b>: Ian Jenkins & Megan Maska with their <i>Beast Breath Chili</i><br />
<b>2nd place</b>: Chuck Golder with <i>It's Just Chili</i><br />
<b>3rd place</b>: Meg Davis, Amanda Hoffman, and Dillon Allen with <i>Philly Chili</i><br />
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The people voted as well and named <i>John's Doe Chili</i> the best of the best. That team included Andrew McGarry, Alex Chryst and Ali Leaf.<br />
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Thanks again to everyone at Victory for making the Chili Challenge an amazing event! Be on the lookout for a new post ASAP which will include our own photos and shoutouts to some other fun judges that we met along the way. Cheers!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-45401182983819604502012-02-10T17:42:00.000-08:002012-02-10T17:42:45.122-08:00Beer and Chocolate Pairing at Iron Hill (West Chester, PA)<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.ironhillbrewery.com/westchester/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGg1IixEIByPyaNcI23AkJepGfdz5JL5U-Hog2YubskUODuXGYjJpC5WuFsYcCpc3QdWbauU8fF6ZFFau8wH9oNdua8ubkDSYzYXDkhxsQlF-TmRSaPNMinCD89t5npvn3nDxXO2h7U7w/s1600/iron_hill_west_chester.jpg" /></a></div>
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It was a snowy Wednesday night when Citizen Elizabeth and I ventured forth to the <b>Iron Hill Brewery</b> in West Chester, PA for their beer and chocolate pairing event with the down-the-street neighbors, <a href="http://www.eclatchocolate.com/">Eclat Chocolate</a>. If you haven't had their chocolates yet, you are missing out, and for fans of the <b>Ferment Nation</b>, there is their beer lover's box of chocolates. Quite tasty. Be sure to check them out.<br />
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<a href="http://www.eclatchocolate.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1xMBxQ6FTjqNkQfdF2-22U7a-7ec9nxT2uO0fjgNABpLryO8qCxrrjvd7HggC1CE8ZhAXzUKvWsqvs825L77PT0cgxqAmBV7x4Q6xwn73TAdzg96eJm8dHNIs5kc2qaF9QYLLtCtvek/s1600/eclat.jpg" /></a></div>
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The event started out with a glass of their 10 year anniversary Belgian Quad known as <a href="http://www.ironhillbrewery.com/westchester/bottled-reserves.htm">FE 10</a>. At 10.5% abv, it was a nice starter for the event to get things going. What I liked about this beer was that it was not overwhelming. I don't drink Belgian quads much because they can be too syrupy, and just too much. FE 10 was tasty and smooth and I would definitely drink it again (I can't say that for many Belgian tripels or quads). After that inaugural glass of beer, it was kind of an open house for beer and chocolate. Eclat brought five different kinds of chocolate varying in bitterness and ingredients, and Iron Hill paired them up (of course, other pairing experiments were encouraged!) with five of their beers: Russian Imperial Stout, Cherry Chocolate Stout (just tapped that day), Oompa Loompa Stout, a Bourbon aged stout, and F. Red.<br />
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The beer and chocolate that stood out for me were F. Red Ale and the <a href="http://www.eclatchocolate.com/mendiants/aleppo-pink-peppercorn.html">Aleppo Pink Peppercorn</a> chocolate. I mention the Flemish red ale, because I do not drink sour beers often, and I thought this one was quite nice and refreshing. It also happened to stand out amidst the other four stouts. And at 5% abv, clearly I should have drank more of that during the evening. The peppercorn chocolate had, what else, but peppercorns! It was great. It also had chili peppers as part of its composition, so there was some heat to this chocolate. The other chocolates were good, but this was the most memorable. Citizen Elizabeth and I went back for more several times.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIDHTMSu9yzlV5RRsqEImS1vNJyBonvLHvJB_BZUylACwIfP0qSuKu6E96XOmhlHIPOEfvme79L5W9b5cm35flwhnJ-NR68QuDl5tNB9Iy9wq5JMSdIGXVQSjdNcE5CckVxRHOy8Phv8/s1600/people_at_iron_hill.jpg" /></div>
Overall, the event could have been better attended, but it was unclear as to how much snow was going to fall that night, so I do not blame people for cancelling at the last minute (more beer and chocolate for us!). The friendly and informative staff of Iron Hill and Eclat made the night enjoyable and a success.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnbaLUxuXIVgHEYfvf-cUyA1MJWsgdtXea_jZi6Qoap2efy56vrheQ6vmuWmqyAQKb42K5qT77F15dPrugQ8tPTsNJMRlWTjFE_bY22zsd5HGv5QNElR-up1ktxsFsHK4xm6Pn1BBLfw/s1600/posted_pat.jpg" />PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-25576588646264663492012-02-07T18:21:00.000-08:002012-02-07T18:21:46.060-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafytIWpdQwD6PVCaO5G7VebSSNReLA8KKIlenqL9-dWkMstFHixml3-TwE74aeq-PYBS9GGtYfmaYhJS1KJ18RI0YTx7rORYCnhJIuKVO3o8suxmBc1zlmfjTha09sMMRmmZvpAK5iCQ/s1600/taste_victory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafytIWpdQwD6PVCaO5G7VebSSNReLA8KKIlenqL9-dWkMstFHixml3-TwE74aeq-PYBS9GGtYfmaYhJS1KJ18RI0YTx7rORYCnhJIuKVO3o8suxmBc1zlmfjTha09sMMRmmZvpAK5iCQ/s320/taste_victory.jpg" width="238" /></a></div><br />
We are SUPER PUMPED for the Victory Chili Challenge! When is it? Sunday, February 26th, 2012. I love chili. I love beer. I love Victory... seems like a no-brainer, right?!?<br />
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So check out the <b><a href="http://chilichallenge.eventbrite.com/"><span style="color: blue;">EVENTBRITE INVITATION</span></a></b>.<br />
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Trying to get there from the Philly area? Check out this map:<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://www.mapquest.com/embed?hk=z0OSB6" style="height: 270px; width: 450px;"></iframe><br />
Better yet, check out Victory's website and get directions from every which way. <b><a href="http://victorybeer.com/directions/"><span style="color: blue;">CLICK HERE</span></a></b>.<br />
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Here's a cool tidbit: El Presidente is going to be a special guest judge! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQur3e7iAvRVZVE6AeKuMKPCDx7zZ5gr2_29fBfP6tYEDC05oZz6U52oNkyVkpgTAPkJ6fsrVNdOR5LLK7qaggWlyQUeVUHrsi1Eutn8NKcFkcOpcXM1XSQXCUZyE_M7uYau0iSDfAQS4/s1600/bottlecap+vest+dramatic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQur3e7iAvRVZVE6AeKuMKPCDx7zZ5gr2_29fBfP6tYEDC05oZz6U52oNkyVkpgTAPkJ6fsrVNdOR5LLK7qaggWlyQUeVUHrsi1Eutn8NKcFkcOpcXM1XSQXCUZyE_M7uYau0iSDfAQS4/s320/bottlecap+vest+dramatic.JPG" width="240" /></a></div><br />
Have another graphic!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyDiu0GhJU5k6rOjbAQxxPMUlf0CBB3ihZxvSqizoU2dDYqYF5x65_IHG5anKnpnUWSLIeLjnSsS5BaKDMMl-0TdRSYUX9kpH5K4p_tza0pUF2_njyHZ8HF37hOg_BNYDDIBGMLlSYu0/s1600/chili_challenge.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyDiu0GhJU5k6rOjbAQxxPMUlf0CBB3ihZxvSqizoU2dDYqYF5x65_IHG5anKnpnUWSLIeLjnSsS5BaKDMMl-0TdRSYUX9kpH5K4p_tza0pUF2_njyHZ8HF37hOg_BNYDDIBGMLlSYu0/s1600/chili_challenge.png" /></a></div>That's the People's Pepper, in case you were wondering. So now that we're at the end of this post, we at the Ferment Nation sincerely hope that you join us in awarding the People's Pepper to the bestest chili in the whole wide world. We will drink a few beers, I'm sure, so come say hi on Sunday, February 26th, 2012 from noon til 3pm. Cheers!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQd27MBYcBnvI3hY_-jxLRPXdVqpS73pmh5x5pvB0nT37oLCpP1Mu3k1wQWZGESuXaGZZ8iaohyNSgsaf7mCAJlZzZ_4CU6Z_rZf9W8MNVdoG38tFIDVhacjik55mtP6SE5MTbXcIxgE/s1600/posted_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQd27MBYcBnvI3hY_-jxLRPXdVqpS73pmh5x5pvB0nT37oLCpP1Mu3k1wQWZGESuXaGZZ8iaohyNSgsaf7mCAJlZzZ_4CU6Z_rZf9W8MNVdoG38tFIDVhacjik55mtP6SE5MTbXcIxgE/s1600/posted_o.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-26256738379823628992012-01-27T06:38:00.000-08:002012-01-27T06:38:42.616-08:00Firestone XV<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.firestonebeer.com/beers/products/fifteen-coming-fall-2011-" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwagtQXfC2ezIfu31plsoCp3O2RCW6S_p7B7BVCINmCaatHZzi8XwP9Zx-pKj-MPLhaCTPW46B7-B9Lct_s0v-LDP5TDLL0BiKvI4gIGM8LZENtswNn8-LoNqT_Fj5APEVkncJM8IvfI/s320/Firestone_our_beers_FIFTEEN.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Firestone's website. Visit them!</td></tr>
</tbody></table><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Firestone XV</b></span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>When</i>: New Year's Eve</span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Served in</i>: Wine Glass</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Appearance</i>: Pours a deep ruby red, some haze, tight off white head.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Aroma</i>: big vanilla oak with chocolate and malt.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Taste</i>: Big warming oak with hints of cocolate, finishing with some alcohol heat. No two sips</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">are alike! Picking up orange peel once, sometimes chocolate. As it warms the orange and fruit</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">comes out more. The warmth also brings out a roastier, tannic finish.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Mouthfeel</i>: Low to moderate carb, incredibly drinkable at 12%. Noticable alcohol burn, but</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">but nothing you wouldnt expect. The body is lean enough to keep sipping without thinking</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">its maple syrup.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Overall</i>: A big, drinkable, complicated beer that can probably use a year to develop and let the oak mellow out.</span> <br />
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-33197385764020192632012-01-20T18:26:00.000-08:002012-01-22T19:44:26.925-08:00Chicken Sandwich Paired with Innis & Gunn Rum Cask Aged<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ghiDVsoyRAQa-Oj1fiLAqWUi9UI64NAz-lPsavgxvoHSZDqh_xag8ncOektUYLdsU68UQAISwW5PGn8bOysWz9X0Hb59Pj3QEZosPtoednS2o_yYmlIFg4qg2Zr783ljetpvkyXAisc/s1600/tastin+the+nation.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ghiDVsoyRAQa-Oj1fiLAqWUi9UI64NAz-lPsavgxvoHSZDqh_xag8ncOektUYLdsU68UQAISwW5PGn8bOysWz9X0Hb59Pj3QEZosPtoednS2o_yYmlIFg4qg2Zr783ljetpvkyXAisc/s1600/tastin+the+nation.jpg" /></a></div>
<b>Innis & Gunn</b>'s <i>Rum Cask Oak Aged Ale</i> is a unique and exciting brew. I first encountered it at the <b>Philly Craft Beer Festival</b> in early 2011, where it made my top 3 beers of the day. You can check out that review <b><a href="http://fermentnation.blogspot.com/2011/03/philly-craft-beer-festival-2011.html"><span style="color: blue;">HERE</span></a></b>. The exciting part about the beer is its confluence of flavors: The oak cask imparts an earthy, vanilla essence, with dark and sensual spices of Jamaican rum providing an appropriately playful partner for the sweetness. <br />
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Here's how you replicate my awesome sandwich: First ingredient is a chicken breast. Cut it down fairly small, then beat the crap out of it with a tenderizer. Next, sprinkle kosher salt and fresh-cracked peppercorn on both sides and finally, grill it to perfection. There. <br />
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The roll wasn't the best ever, but here's how you make it sexy-- Cut it open and put some oil-cured olives on one side, and Chimay cheese on the other. Put it under the broiler for a few minutes until the bread is browned and the cheese is melty. Excellent.<br />
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Bacon.<br />
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Now there's a serious sandwich. Very savory. So how does the <b>Innis & Gunn</b> rum cask ale match up with the food? I have to be honest, it didn't work as well as I thought it would. A week or two ago, I had <b>Chimay</b> cheese on a burger made with onions sauteed in <b>Victory</b> <i>Golden Monkey</i>. The onions had taken on an extra sweetness, and the salty cheese was a perfect foil. Here in my chicken sandwich, the salty bitterness of the olives and the savory <b>Chimay</b> Cheese worked together with the bacon to jazz up the chicken. So perhaps a dry pale ale or smooth IPA would have cut the bold flavors, almost mimicking the neutrality of the chicken. <br />
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The rum flavors of the <b>Innis & Gunn</b> are a little too jazzy to cut the cheese (so to speak), and actually compete a little bit with the bold sandwich. Perhaps an imperial stout to complement the bacon and the olives? Or something more Belgian-y to go with the <b>Chimay</b> cheese? Maybe even the original <b>Innis & Gunn</b> oak aged ale... Wanna check out our review of this beer? Read it <b><a href="http://fermentnation.blogspot.com/2010/01/innis-gunn-oak-aged-beer.html"><span style="color: blue;">HERE</span></a></b>. Oddly enough, the original <b>I & G</b> review was posted on January 20th, 2010, exactly one year before the writing of this article. Weird, huh? Anyway, a session IPA may be the right call in the end. <br />
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<b>Innis & Gunn</b> <i>Rum Cask Oak Aged Beer</i> has some food match suggestions on its own site. Check it out <b><a href="http://www.innisandgunn.com/the-range/rum-cask.aspx"><span style="color: blue;">HERE</span></a></b>. Even though a strong, mature cheese is recommended, I wasn't blown away by the pairing with the <b>Chimay</b> cheese. Maybe I should've added some chutney... <b>I & G</b> also suggests game such as venison or duck, which both have a stronger flavor than chicken. I guess that makes sense, considering the dark spiciness of the rum, which would complement the meat rather than compete with the accessories. <br />
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While I enjoyed both the sandwich and the beer, I don't think they were paired perfectly. If you have any serious success stories or epic fails with regards to #craftbeer and food #pairings, please share them with the Ferment Nation. We would love to add YOU to our Citizen Review Cabinet. <br />
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<a href="mailto:president@fermentnation.com"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfF4bOA0bQNCbZsnz8YvVUM3agQZ7Jq6TAMYDtSjap82gO0ytVzHQkvUW29oCpTVIwmc8ye9XLJdUHvOjy0Q5WLrUWZ5ylDRw3AS4k6LbKMK1e4CyhKj-Atd-Iwq2sTTOBXDuBaiDoyzA/s1600/posted_o.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-52589939862162026032012-01-17T16:24:00.000-08:002012-01-17T17:32:04.704-08:00Bell's Java Stout<b>Bell's</b> <i>Java Stout</i>:<br />
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Stouts are somewhat my forte (though I do love a good IPA, too) – and I have been dying to try <b>Bell’s</b> <i>Java Stout</i>. I had heard only good things about it, but was afraid I might be let down by this beer. Luckily, I was not!<br />
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This beer poured into a tulip without much head, but it had a bold nose full of rich coffee and chocolate notes. At first taste, I was overwhelmed by the powerful, black coffee flavor of this beer. It does not have much mouth feel, but with so much flavor, more thickness would almost be overkill. Overall this was a delightful coffee stout, with much more coffee flavor than for example <b>Tröegs</b> <i>Java Head</i> (you can <a href="http://fermentnation.blogspot.com/2010/07/troegs-javahead-stout.html">read the VP's review of Java Head</a>). I would definitely drink this one again.<br />
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I also finally broke out my <a href="http://amzn.to/k5Mp8b">33 Bottles of Beer</a> notebook, this felt like a good beer to christen it. I found this lovely item when looking for a birthday present for The VP. At only $12 for a pack of three, this one-hundred percent recycled, USA-made product is both a steal and a smart purchase. I look forward to using it to help me remember many beers in the coming months!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXfwUisgOOqgJU6PTeELGhY82mFN0BLPgggM8WSv6n8WSuS_WXWuZAYMg-y72vP8bw2ApFTm_9_c-X4R9RDusA6q90-L8Jra1DcruHgUHKkaGkMAwQWBKbGEneBwvW1lY9yY6gjuvbrY/s1600/posted_by_elizabeth.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXfwUisgOOqgJU6PTeELGhY82mFN0BLPgggM8WSv6n8WSuS_WXWuZAYMg-y72vP8bw2ApFTm_9_c-X4R9RDusA6q90-L8Jra1DcruHgUHKkaGkMAwQWBKbGEneBwvW1lY9yY6gjuvbrY/s1600/posted_by_elizabeth.jpg" /></a></div>
<br />PMcChttp://www.blogger.com/profile/11270937779050257090noreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-31007161739235708892012-01-16T10:50:00.000-08:002012-01-16T10:50:25.992-08:00Bruery/Elysian/Stone<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e20_Bj8VnFwxLISeSa5IgPP6EdzSqpoIoHBca6fyG6jPPrYZfUV9kIYFajvRGUqwSvTxcmTor7OetVE6RcD9pOqT40LuJ6NdjtM6LE0z7PLiLK-twOc5_4ovQ_xIiAc_rnwyEy2Pflc/s1600/Andy_Bruery_Elysian_Stone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e20_Bj8VnFwxLISeSa5IgPP6EdzSqpoIoHBca6fyG6jPPrYZfUV9kIYFajvRGUqwSvTxcmTor7OetVE6RcD9pOqT40LuJ6NdjtM6LE0z7PLiLK-twOc5_4ovQ_xIiAc_rnwyEy2Pflc/s320/Andy_Bruery_Elysian_Stone.JPG" width="320" /></a></div>Cheers to Andy, a great and productive citizen reviewer from the left hand side of the Ferment Nation!<br />
<br style="background-color: rgba(255, 255, 255, 0.917969);" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Stone Brewing/Elysian/Bruery</b></span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>La Citrueille Celeste</i></span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Vessel and date</b>: Shaker glass in November 2011</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Appearance</b> : Dark brick brown. Stiff white head from a hard pour into the glass.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Aroma</b>: lemon bordering on cloying, enough spiciness and malty esters to balance it out.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Taste</b>: Lemon and spiciness up front, followed by a touch of hop bitterness. Then the spices drop right off, leaving you with a pleasnt roasty finish. All aspects well balanced, nothing too overpowering.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Mouthfeel</b>: Enough carbonation to make the flavors pop, body isn't so heavy that you can't drink this with a slice of pumpkin pie!</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Overall</b>: An excellent non traditional pumpkin beer. The absence of the standard spices are a relief from the deluge of clove and nutmeg. Amazingly balanced and creative; one of the best stone colllabos ever!</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6u44pSAbmUjleoVWWiV6T8p6AS4zmWLXXx5nv9J43lQW6ykwIx3Y0oJzqSWIof6muxCwsx9TSOXE-G8iDuKVvSD3wbS-5tbINE7jg6yzFEJAtu0XiRcL6ew5PBBxm_C37oay_RAFhyphenhyphenXs/s1600/citizen_rev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6u44pSAbmUjleoVWWiV6T8p6AS4zmWLXXx5nv9J43lQW6ykwIx3Y0oJzqSWIof6muxCwsx9TSOXE-G8iDuKVvSD3wbS-5tbINE7jg6yzFEJAtu0XiRcL6ew5PBBxm_C37oay_RAFhyphenhyphenXs/s1600/citizen_rev.jpg" /></a></div><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb1srlFe9Bfv_P0IdIVFL5vWsDPqVdrc7xO-8wGOZYZzSG2bN80GWZIbKlJtBbo3w6iuNliLoRx04zRmZ2QD5Tsa5E51DG2iCcl9oJ7Q4lZTYCXzy6911ZB3DpseNCdZ5faWfacVQrMU/s1600/citizen_andy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="60" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb1srlFe9Bfv_P0IdIVFL5vWsDPqVdrc7xO-8wGOZYZzSG2bN80GWZIbKlJtBbo3w6iuNliLoRx04zRmZ2QD5Tsa5E51DG2iCcl9oJ7Q4lZTYCXzy6911ZB3DpseNCdZ5faWfacVQrMU/s320/citizen_andy.jpg" width="320" /></a></div><div style="text-align: center;"><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"> Cheers!</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7848340591833162549.post-8007590737864850952012-01-12T07:47:00.000-08:002012-01-12T07:47:27.783-08:00Oversight Corrected: Thunder Hole PhotoBack on October 3, 2011 we published a review of <b><a href="http://fermentnation.blogspot.com/2011/10/bar-harbor-thunder-hole-ale.html"><span style="color: blue;">Bar Harbor Thunder Hole Ale</span></a></b>. The photos of the beer were taken by yours truly, but the awesome picture of Thunder Hole itself was taken by Greg Hartford of <b><a href="http://www.acadiamagic.com/"><span style="color: blue;">www.AcadiaMagic.com</span></a></b>. The photograph has Greg's credits at the bottom, but truth be told: It's pretty small print. I should have exercised more diligence in crediting the picture, and so this is my apology to Greg. The website is very informative, and the photographs are beautiful. I recommend visiting Acadia National park for all of its beauty and majesty, just plan your visit by visiting <a href="http://acadiamagic.com/"><b><span style="color: blue;">AcadiaMagic.com</span></b></a> first.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_789516115"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxFn5zkm9vt22tWmi3N6UUYm5fbbOMwgL80JbI49u2Y1ndqzTVmO6m9OVQC14Uqza1_o4vcOLhOzorGW-nQKkZsNcOBb2HAMKNc8CeCF9OjZcN_N5uV4Htyc7mL3YOhVsuiyE2Qo3GdA/s320/thunder-hole-02.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://acadiamagic.com/welcome.html">Photo by Greg Hartford of AcadiaMagic.com</a></td></tr>
</tbody></table>Without exaggeration, about 99% of the photos published on Ferment Nation are taken by the operators or citizen reviewers of the site. Usually, the "borrowed" photos are credited or linked to the site of origin, but Greg's photo of Thunder Hole slipped through the cracks. I apologize for the oversight, but it has served as a reminder to be more careful. If anyone notices anything that may need to be rectified, please leave a comment or email me: president@fermentnation.com. Thanks and Cheers!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7848340591833162549.post-80044781412891423962012-01-05T08:00:00.000-08:002012-01-05T08:00:15.822-08:00Iron Hill "A Study in Hops"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72dxg9O-O_A6NdkztGfJlu2ojZhAdAM4uEDmZu4M4F6NHizzvx49OmzSzO2A2taRf3iCZE2SmlBPCsYxQjxoilORPeARUzzAMANEAGD229c4dChjKrB5WXpoR4MFnIKy6cY5MNvyIpUk/s1600/iron+hill+exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72dxg9O-O_A6NdkztGfJlu2ojZhAdAM4uEDmZu4M4F6NHizzvx49OmzSzO2A2taRf3iCZE2SmlBPCsYxQjxoilORPeARUzzAMANEAGD229c4dChjKrB5WXpoR4MFnIKy6cY5MNvyIpUk/s320/iron+hill+exterior.jpg" width="320" /></a></div>Here's an oldie but a goodie! Fate had brought the subject up recently as I caught up with my old friend Jesse. And Lo! My note sheet from this Iron Hill experiment shows up in a coat pocket. The date: April 2, 2011. I had sample-sized servings of the following:<br />
<div style="text-align: center;"><i><b>Base Beer: Irish Red Ale</b></i></div><div style="text-align: center;"><i><b>Medium-bodied red ale brewed without finishing hops. We split it into 10 kegs and added one of the following hop varieties to each keg:</b></i></div><br />
<b>Northern Brewer (Germany)</b>. Notes: Mild at first, with a dry punch. Subtle notes. Extremely drinkable.<br />
<b>East Kent Goldings (England)</b>. Notes: Totally British. Kinda mild but permeates the brew, especially at the finish. Passive-aggressive.<br />
<b>Saaz (Czech Republic)</b>. Notes: Light and slightly zippy. I was waiting for this one...not disappointed. Brings that pilsner drinkable dryness to an Irish Red.<br />
<b>Styrian Goldings (Slovenia)</b>. Notes: Mysterious. Well-balanced but hard to describe. I like it. I think.<br />
<b>Nelson Sauvin (New Zealand)</b>. Notes: Bright hops, less citrusy than the Citra. Little milder but very tasty.<br />
<b>Sorachi Ace (Japan)</b>. Notes: Dry and smooth, touch of citrus, reminds me: Saison-ish. Yards? Most intriguing.<br />
<b>Citra (United States)</b>. Notes: Hops are a little brighter, giving a fresh lift to the red ale. Stylish, but I'm looking for a little maltier.<br />
<b>Columbus (United States)</b>. Notes: Bitter on the back end, leaving room for the malt. Reminds me of: Yakima Glory (light).<br />
<b>Centennial (United States)</b>. Notes: Hops are grungier with a darker, milder grapefruit flavor. I was expecting something more like Centennial IPA from Founders, but this is different.<br />
<b>Amarillo (United States)</b>. Notes: Slightly funky, easiest drinking so far, but it's cooling down my Chipotle Wings.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2haeYJypQgro1567kqJPRBDycVBTM48k9NGjxHcxw1SE3EBii4swIrXP0ejVEWHXxBNMdwvoWT9Ci-frQEGPO_1TNY8jo2UIubg15iILGvQA6EbOdlTBfChiqjneHPp1ZJ-cv6v-z2nk/s1600/fermentnationprol%255B1%255D.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2haeYJypQgro1567kqJPRBDycVBTM48k9NGjxHcxw1SE3EBii4swIrXP0ejVEWHXxBNMdwvoWT9Ci-frQEGPO_1TNY8jo2UIubg15iILGvQA6EbOdlTBfChiqjneHPp1ZJ-cv6v-z2nk/s320/fermentnationprol%255B1%255D.gif" width="320" /></a></div><br />
The interesting part of this experiment to my mind is the use of the Irish Red as a base. The malt bill is going to be different from a typical pale ale or IPA, so my assessments of these brews is a bit backwards from my typical tastes in hops. I usually love Citra and Centennial hops,while Sorachi Ace... not so much. But here I found that the foreign hops added the most to the Irish Red. An interesting study indeed...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC05OCM1yxedRsTwR1AWhSe0rn6fOcUE3yoIt2ab3Ntpa1hEQhmejqyQ8wfZAdc8NXoOpHFbFQcTM9tsIT5UNnVGCX76p_UWOT0YyLtt9GTiS6l08pRAmfl74u0WUusxWYQqOqw2caH4/s1600/IH_mug.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC05OCM1yxedRsTwR1AWhSe0rn6fOcUE3yoIt2ab3Ntpa1hEQhmejqyQ8wfZAdc8NXoOpHFbFQcTM9tsIT5UNnVGCX76p_UWOT0YyLtt9GTiS6l08pRAmfl74u0WUusxWYQqOqw2caH4/s320/IH_mug.JPG" width="320" /></a></div><br />
When first introduced to Iron Hill's beers a few years ago, I was in a very experimental stage and really enjoyed by beers over the top. Iron Hill had reminded me of the Triumph (the Princeton location was the only one I had visited at that point) in that they were drinkable, yeah, but not very bold. I found them to be a bit boring back then. But a visit to Iron Hill North Wales changed my mind: I discovered the <span style="color: blue;"><b><a href="http://fermentnation.blogspot.com/2010/04/iron-hill-nine-of-diamonds-scotch-style.html">Nine of Diamonds Scotch Ale</a></b></span>. As you check out this brief, please know that the Iron Hill location was incorrectly identified as Maple Shade, NJ... But never fear! I also reviewed the <span style="color: blue;"><b><a href="http://fermentnation.blogspot.com/2011/04/cask-conditioned-mcmaster-scotch-ale.html">McMaster Scotch Ale on Cask</a></b></span> while I was at Iron Hill, Maple Shade for A Study in Hops on April 2, 2011.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5Ccs1wf2W4rjBFW85OdsiEL0WxOSBemJJ-PT_4z9cjUulWAHnNGLgA6sqFcmFEXQMRh8v4Hj3GyI81sZ5lxnxFGTTjMuKpbV5HNTbYf70URQ-bG56IbuuVS1z3TzAYnJ7hzxguu387g/s1600/IH_mcmaster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5Ccs1wf2W4rjBFW85OdsiEL0WxOSBemJJ-PT_4z9cjUulWAHnNGLgA6sqFcmFEXQMRh8v4Hj3GyI81sZ5lxnxFGTTjMuKpbV5HNTbYf70URQ-bG56IbuuVS1z3TzAYnJ7hzxguu387g/s1600/IH_mcmaster.jpg" /></a></div><br />
The truth is, I am enjoying Iron Hill's brews more and more each time I go. The Pig Iron Porter is a super-solid porter by just about anyone's standards, but their experiments, <b><span style="color: blue;"><a href="http://fermentnation.blogspot.com/2011/10/iron-hill-imperial-pumpkin-release.html">seasonals</a></span></b>, and <b><span style="color: blue;"><a href="http://fermentnation.blogspot.com/2011/01/iron-hill-brewery-and-flying-fish.html">collaborations</a></span></b> have proved to be more and more interesting while maintaining a manageable level of drinkability. I've met the head brewer of Maple Shade a few times now, and Chris LaPierre has been incredibly accessible and gracious whenever I've bumped into him. I look forward to spending a bit more time at Iron Hill now that my lovely wife included a mug club membership as part of my Christmas present this year (thanks, honey!). Please share your Iron Hill experiences as well as other beer-drinking adventures with the Ferment Nation. Include pictures and we'll share them with our readers. Thanks and Cheers!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUcTdj209sR8zvFyuJoOlVnRfzwx4gASqkvhG9FPKLzRJqARMNWnDmtAPIqp20BFq7HMnLykRWiLydyPWxAmFROi1IHQp9XlG2boVeptGarMiyQskQpPQr2YtL6WyXWlAUobn92Q45Ek/s1600/posted_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUcTdj209sR8zvFyuJoOlVnRfzwx4gASqkvhG9FPKLzRJqARMNWnDmtAPIqp20BFq7HMnLykRWiLydyPWxAmFROi1IHQp9XlG2boVeptGarMiyQskQpPQr2YtL6WyXWlAUobn92Q45Ek/s1600/posted_o.jpg" /></a></div>Unknownnoreply@blogger.com0