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Tuesday, April 30, 2013

Dogfish Head Chateau Jiahu: A Tuesday Review

Dogfish Head Chateau Jiahu
By Doug Dorda

Atop the end-cap I hoisted the peculiarly shaped bottles and thought very little of doing so. However, I found myself stricken by the simple, yet beautiful, artwork that adorns the package for Chateau Jiahu, the ancient ale meant to mimic a beverage of yesteryear as presented by Dogfish Head. I twirled the bottle in my hand and reminded myself that it must have been at least three years since this libation has passed my lips, and I thought that I might play into the archaeological theme of the “beer” by digging into my own past and daring myself to compare a fresh taste with the dusty recollections of days gone by.

For those readers that may find themselves unaware of what Dogfish Head has done with their lineup of Arachaeo ales, a primer on the subject can be found here. As with most fermented beverages that pre-date the practiced use of hops, or may be considered merely a cousin to what we now consider beer, honey and fruit are the prominent source of fermentable sugar in the Chateau, and as such the beer pours a brilliant pale golden color that suggests muscat grapes dangling from sun drenched vines on a summer day. High levels of carbonation offer a large, though fleeting, stark white head that is a fragile though beautiful crown atop the ale. A wave of enchanting melon, honey, and caramel flow from the glass and find the nose well, if not begging to be entirely inundated with the intoxicating aroma.

As the golden glass is tilted toward the mouth there is an immediately recognizable presence of honey that haunts the palate before any liquid has even met the tongue, a sensation that I am sure most who regularly consume honey are all too aware of. The prelude does not disappoint, as barely peppered honey mingles with delicate melon and crisp white grapes on the palate. The sensation is in danger of becoming just too sweet when the highly carbonic ale meets the mid palate and completely cuts what may have otherwise been a cloying aperitif. Indulging in Chateau Jiahu is a bit like biting into a marshmallow speckled fruit salad that has been drizzled with honey while a scant amount of finely ground peppercorn provides a welcome contrast to the richly sweet surroundings.

I, and those who helped me to enjoy the ale, were wholeheartedly pleased to discover that though we had most definitely had the beer before, within its depths we were able to unearth entirely new reasons to fall in love with it all over again. Perhaps there is a beer on a shelf somewhere that you have not coerced into the light of day for quite some time? Should that be the case, I’ll wager that regardless of how you find the beer, you will find yourself entirely intrigued by the assessment of it. Should you choose to try Chateau Jiahu again—or for the first time—it is available on our shelves for $14.39.

Monday, April 29, 2013

The Scorpion Six-Manifold Chilling Station, Trial Run

By Steve Siciliano

We have been busy making the final preparations for what is shaping up to be the largest American Homebrewers Association Big Brew in the thirteen-year history of this annual spring celebration. I was recently informed that Grand Rapids mayor George Heartwell will stop by the Calder Plaza this Saturday and will join us in the simultaneous, country-wide toast to the enriching hobby of home brewing.

Yesterday Greg Masck, Boyd Culver and I did an on-site test run for the custom-built, six-manifold chilling station that Boyd, the owner of Coldbreak Brewing, designed and fabricated. We tapped into a fire hydrant on Monroe, ran a fire hose up a twenty foot wall to the plaza and ran the hose another 250 feet to the chilling station. I am happy to report that the Scorpion worked perfectly. See below for pictures of the setup.

Tapping a hydrant on Monroe 

From the hydrant to the wall

Climbing the 20-ft wall

Behold, the Scorpion!

Craft Beer Culture in Michigan

The craft beer culture is thriving in Michigan. But how exactly is that culture defined? Among other things, with pretzel necklaces.

Pretzel bandolier
By Wes Eaton

We often hear allusions to “beer culture,” but what exactly does this mean and why is this important? We all know what beer is: fermented malt beverage. But of course, to different people in many different ways, beer is so much more. In West Michigan, beer is increasingly important to the broader do-it-yourself as well as economic growth agendas, which contributes to heightened visibility through media coverage as well as everyday discussions. We are often asked, ‘have you been to the new brewery?’ to which we now reply, ‘which one?’

The Michigan Brewers Guild Winter Beer Fest is big discussion not just for beer geeks but for everyday people who increasingly find craft beer to provide opportunities for community, livelihoods, and a good time. Here is the link to culture that I want to explore. If beer is more than malt beverage, how can the concept of ‘culture’ help us understand its importance and increasing prominence in everyday life? To answer this, I’ll first discuss why culture is important and provide two ways culture has been conceptualized. I’ll then provide some examples from this past winter’s Winter Beer Festival to illustrate the importance and power of culture.

Why is culture important and what does it mean to say culture is “powerful”? Essentially, culture is important as it provides a way for us to make a link between the realms of symbols/meaning-making and social action. In other words, culture is powerful as it is the bridge between ideas and the things we do. How does this bridge work?

Cultural theorist Ann Swidler tells us that there are two dominant ways people think about the concept of culture. The first she calls culture from the “inside out” in reference to what is imagined to be going on inside people’s heads. In this model, people are constrained by the ideas they find out there in the world. Swidler tells us that, from this perspective, “culture shapes action by defining what people want and how they imagine they can get it.” This perspective comes from the famous social theorist Max Weber who tells us world views and ideas are the “switchmen” on train tracks that determine which paths we will take in life. Swidler argues that this perspective is not very helpful as clearly we do not know what is going on in people’s minds.


Swidler labels the second perspective culture from the “outside in,” which argues culture should not be studied as something that is only inside people’s heads. Rather, culture can be thought of as “publicly available symbols—rituals, aesthetic objects,” and other physical manifestations. From this perspective, culture is not useful for explaining individual actions or ideas, values, dogmas, or other meanings, but instead represents the “symbolic vocabularies, expressive symbols, and emotional repertoire” of everyday life. The essential point Swidler tells us is that culture is not the ends that people seek, but the tools people use to seek out anything that they wish. In other words, culture is a “tool kit” of habits, skills, and styles that people use to construct their strategies of action in life. By thinking about culture as a tool kit, we can better investigate shared collective and public meanings and symbols and how these are meaningful to people.

Let’s give this a try by looking at examples from this past winter’s Michigan Brewers Guild Winter Beer Festival held in Grand Rapids. The event is a spectacular menagerie of experimental beers and experimental people. Culture is on display, from the way brewers and breweries present themselves and their beers to the hats, outfits, and especially pretzel and other edible necklaces of the beer culture elites. Short’s brewery, for instance, is consistently a crowd favorite not only for their beer but for their outrageous, inventive, and provocative displays of beer culture. In years past, Short’s crew built their serving booth from blocks of ice cut from a northern Michigan lake and added marshmallows that were toasted with a handheld torch on site to their S’more Stout. Such acts are deemed provocative as they violate the boundaries purists envision for what constitutes “true” beer, much in the same way that the Campaign for Real Ale (CAMRA) works to “differentiate between the bland processed beers being pushed by the big brewers and the traditional beers whose very existence was under threat.”

For me, the most striking and powerful example of beer culture, however, is the pretzel necklace, or at least what started as a pretzel necklace and has now grown to include snacks not usually strewn around one’s neck. As you can see from the photos, cheese sticks, meats sticks, popcorn, and even chicken legs were not off limits for innovative beer fans. What is important here is the power these necklaces afford their wearers. Much in the same vein as a tribal warrior with a rope of bear or tiger teeth around their neck, the beer fans whose necks are weighted down with meats and sweets are respected and even feared in the sense that they are displaying their experience and intensity. These are fans to be reckoned with. Clearly one who took the time or had the foresight to construct such a badge of courage and tenacity knows why they are there and that they belong. Moreover, seeing such powerful symbolic displays leads one to ask ‘do I belong here? These people are the real thing!’

To pull this all together then, I suggest that we think about beer culture as the collective and symbolic expressions of a group or collective identity. Beer culture is something we display, and the importance of that display is only ever meaningful within this group. Wearing a pretzel necklace in the classroom or the office, for instance, is less likely to imbue one with power as it is to incite suspicion and mild anxiety. Moreover, beer culture does not move us around like pieces on a chess board, it does not determine or even guide the actions of people. Instead, we draw on the shared elements of beer culture—e.g. our knowledge of styles or the history of India Pale Ales, the difference between a stout and a porter, number of batches brewed, the Imperial Stouts or out-of-state beers in our cellar, number of MI beers on tap, being rated as “Beer City USA” and so on—like tools in a tool kit to accomplish what it is we hope to do. And in the realm of craft beer, this often has to do with building a specific collective identity that is opposed to the main mainstream elements of both beer brewing and life in general.


Thursday, April 25, 2013

New Beer Friday, Homebrew Seminar Update Edition (4/26)

This week the bossman kicks off New Beer Friday with a reminder that celebrated beer writer Stan Hieronymus will be the keynote speaker at the May 10 homebrew seminars.

Photo from Stan's Twitter homepage
By Steve Siciliano

According to For the Love of Hops author Stan Hieronymus, there are many more adjectives used to characterize hop aroma and flavor in beers today than there were in the early years of homebrewing.

In a recent email, Hieronymus stated that nowadays, "You might prefer using pine, pineapple, grapefruit, tangerine, melon, mango, lychee, passion fruit, gooseberries, blueberries, stone fruits . . . even Lifesavers and sauvignon blanc. This raises a few questions. Which particular hops do these flavor and aromas come from? What can we expect next? Can these hops be successfully grown in Michigan?”

The intricacies of hop flavors and aromas will be among the subjects that the popular author of three books on homebrewing will be addressing during a presentation at the Siciliano’s Homebrew Seminars on Friday, May 10, at the enclosed pavilion at Johnson Park. Besides his recently published book on hops, Hieronymus has also written Brewing with Wheat and Brew like a Monk. All three of his books can be purchased at Siciliano’s Market. In addition to speaking at the seminars, Hieronymus will be holding a book signing at the store on Friday, May 10 from 3 to 5 p.m.

Also speaking at the seminars is Walter Catton who is in the process of opening a distillery in the Holland, Michigan area. A Belgian beer tasting will follow the speakers’ presentations. The May 10 seminars will run from 6 to 10 pm. The $5 entrance fee is payable at the door.

New (and Returning) Craft Beer at Siciliano's

  • New Belgium Shift Pale Lager, $1.59/12oz - "New Belgium employee-owners work in shifts to brew to life world-class beers. Those efforts are rewarded daily with a shared end-of-shift beer. We’re passing that welcomed occasion onto consumers in this lightly-hopped Shift Pale Lager. From work to play, from bottle to can, from bold and heavy to refreshing and sessionable; Shift salutes the shift in occasion, package and beer. So, go ahead and get your Shift beer, you’ve earned it!" (source)
  • MillKing It Productions Axl Pale Ale, $1.99/16oz - "In this classic style American pale ale the hops grab center stage and carry the flavor with a light, drying, citrusy palate. Although hoppy, this beer is easy drinking and contains mid-range alcohol" (source).
  • Saugatuck Serrano Pepper Amber Ale, $2.59/12oz - "An amber ale spiced with fresh serrano peppers. Spicy but not overwhelming in both the nose and the palate" (source).
  • Point Nude Beach, $1.19/12oz - "Point Nude Beach is the perfect summer pleasure. Available only during the warm months of summer, this lively and unfiltered wheat ale is well balanced using "au naturel" raw and red wheat, then delicately finished with Yakima hops. With a refreshing light flavor, Point Nude Beach is perfect while enjoying summer activities or just hanging out with friends. Clothing optional" (source).
  • Point Cascade Pale Ale, $1.09/12oz - "Point Cascade Pale Ale is handcrafted combining special top-fermenting yeast and a dry hopping process to create this truly classic American Pale Ale. The intriguing character is derived from generous quantities of the choicest Yakima Valley Cascade hops and the finest crystal, 2-row pale, and Munich malts. The result is a delicious American Pale Ale with a signature fragrant hop bouquet and soft malt palate" (source).
  • Bass IPA, $1.59/12oz - "Brewed at Anheuser-Busch’s Baldwinsville plant. Bass brings its rich English brewing heritage to an all new, intensely satisfying India Pale Ale. Bass IPA is a 6% ABV English- style beer. Launched nationally on November 19, 2012. Profile: 6% ABV, 49 IBUs, a full flavored India Pale Ale brewed with a mix of English style hops, including Hallertau, Saaz, Cascade and Fuggle" (source).
  • Thistly Cross 'Whiskey Cask' Cider, $6.69/16oz - "Matured in ex-Glengassaugh whisky casks this is a dry & subtle cider. Infused with mellow, vanilla oak of the cask. A refreshing, complex drink to be savoured" (source).
  • Crown Valley Barrel Select Big Bison Ale, $4.59/22oz - "The Barrel Select Big Bison Ale is 7.2 percent ALC by volume and brewed using two different American hop varieties. This beer is a robust Belgian style Dubbel with intense nutty, spice and dried fruit notes in the aromatic profile. The Big Bison Ale was barrel aged in red wine casks for two months, thus producing a buttery sensation on the palette with a body and consistence thicker than the average Ale" (source).

Epic Glutenator | Featured Beer of the Week



  • Epic Glutenator, $6.69/22oz - "You won’t find any astringent sorghum in this beer. Instead we use light-bodied millet, brown rice, sweet potatoes and molasses along with plenty of American hops. This beer has a golden color, aromas of hops and sweet potatoes with a sweet grain flavor and a clean, sorghum-free finish" (source).

Tuesday, April 23, 2013

Siciliano's '13 Hombrew Competition: Judging Complete!

By Steve Siciliano

The 229 entries in the 2013 edition of the Siciliano’s Homebrew Competition were judged this past Sunday at the Community Cabin in beautiful downtown Rockford by BJCP certified judges, award-winning homebrewers and craft beer professionals. Nine of those entries were deemed worthy of being included in the judging for this year’s Best of Show.

One of the many judges' tables
The announcement of the Best of Show winner and the presentation of the prestigious Siciliano’s Cup will take place at the Tenth Annual Siciliano’s Homebrew Party on Saturday, May 11th at the enclosed pavilion at Johnson Park. Medals and/or feedback forms will also be available for pickup at that time. Those not attending the party may pick up medals and feedback forms at Siciliano’s Market beginning on Sunday, May 12th.

A steward preparing entries for the judges
I would like to thank everyone who participated in this year’s judging. Special thanks to Siciliano’s staffer Greg Johnson for once again organizing and running this annual competition. Special thanks also to Prime Time Brewers member Mike Johnson for helping us to obtain the Rockford location.

Monday, April 22, 2013

Monday Musings: Homebrewers Are a Hardy Bunch

The question is, what will
 this look like 10 days from now?
By Steve Siciliano

Yesterday I watched a pair of mallards happily paddling around on a pond in my backyard that wasn’t there just a week ago. In downtown Grand Rapids over the past few days the river has gotten dangerously close to the top of the flood walls, Riverside Park is now under water and swollen creeks in Kent County have washed roads and two-lane bridges away. We’ve certainly had a lot of rain lately.

I usually don’t take Michigan’s roller coaster weather personally. Normally I stoically cope with the breath-sapping humidity of summer, the grey gloom of late November and early December and the unrelenting, bone-chilling temperatures of winter. But I have been taking the incessant rain this spring personally because, you see, the Big Brew on the Calder is now less than two weeks away.

But so what if these ceaseless April monsoons continue into May? We west Michigan homebrewers are a hardy bunch. If it’s still raining two weeks from now we’ll don the appropriate gear and fire up the burners. We won’t let a little inclement weather deter us from gathering May 4 on the Calder Plaza to be part of the largest AHA Big Brew Day in history. And at one p.m. EST on that day, whether it’s raining or shining, we will join in a simultaneous, country-wide toast to the enriching hobby of homebrewing.

Friday, April 19, 2013

New Beer Friday, Next Generation Edition (April 19)

Staffer Luke Horning admiring new product
This week's NBF preamble is penned by the bossman, Steve Siciliano, who waxes philosophic on an interesting subject: the growing multigenerational-ness of craft beer appreciation.

By Steve Siciliano


Every so often when checking the IDs of customers who place mixed six packs of craft beer on the counter, I discover that it’s their twenty-first birthday. On those occasions I smile, congratulate them on their good taste and welcome them to the craft beer community. While the welcome is always sincere, it’s also delivered with just a touch of playful sarcasm.

It would be naïve to think that young folks who are buying oak-aged imperial stouts, double IPAs and intense robust porters never tasted them before their attainment of the legal drinking age. Obviously they had been previously exposed to the complexities of hand-crafted beer, and a percentage of them undoubtedly received that exposure from homebrewing parents.

One evening Barb and I were at a local brew pub when a group from a party bus came into the tap room. They were celebrating a young man’s twenty-first birthday and I chatted for awhile with his father, one of our long time homebrew customers. The young man was obviously enjoying himself, but after an all day birthday party involving a number of brew pubs he still was remarkably sober.

I have no idea how I celebrated my own twenty-first birthday, but I’m reasonably confident it wasn’t with my father, I'm positive that craft beer was not involved, and I'm one hundred percent certain that I got plastered on way too many watery lagers. My father wasn’t a homebrewer—hardly anyone was back then—but if he had been I’m sure I would have watched him brewing up a batch in the kitchen. I would have been captivated by the aroma of boiling malt and fascinated by gurgling airlocks. I probably would have helped him crimp caps onto bottles. I’m quite sure I would have been allowed to taste what he brewed. Chances are that when suddenly I attained the age that allowed me to legally consume beer, I wouldn’t have done so with such overt foolishness.

Today there are tens of thousands of homebrewers which translates into tens of thousands of children growing up in a culture that has a healthy respect for beer. Perhaps when the children of homebrewing parents attain the legal drinking age, there’s less possibility that they will abuse the privilege.

New & Returning Beers at Siciliano's Market

  • Brewery Vivant Zaison, $3.39/16oz - "Imperial saison ale. Beer brewed with Tellicherry black peppercorns and orange peel" (source).
  • Greenbush Sunspot, $1.79/12oz - "A hot way to cool down Hot. Drenched. Delightfully blinding. Right. We’re not talking about that ball of fire in the sky, but our refreshing hefewiezen. Skip the shade and down a glass or two and be cool" (source).
  • MillKing It Productions BrikRed Ale, $1.99/16oz - "Whereas hops are the star in AXL, the complex harmony of malt dominates this easy drinking Red Ale. Five different malts are skillfully blended to create a medium bodied, crowd-pleasing ale. The nose breathes caramel, malt and complexity. The beer is medium bodied, has the appropriate alcohol of 4.8% and is definitely a beer deserving the title session beer" (source).
  • MillKing It Productions Sno Belgian White Ale, $1.99/16oz - "SNO is a traditional Belgian style white ale. It is a light, yeast-infused beer with orange peel and spices to make this ale thirst quenching and refreshing. The lower alcohol content and light body ensure ultimate drinkability" (source).
  • Dogfish Head Positive Contact, $11.99/750ml - "Positive Contact is a cider-beer-hybrid veeeeeery loosely based on a Belgian-style Wit beer brewed with a bunch of unconventional ingredients for the style. Typically, Wits are brewed using bitter orange peel and coriander, but we went a different route. Inspired by one of Sams trips to Eataly in New York City, Sam and Ben brewed this beer with organic Fuji apple cider, fresh organic cilantro, and dried cayenne pepper. The cider was pressed in house from 200 lbs of apples with our very own fruit press. These wonderful fresh ingredients were delivered to us a couple of days before the brew by Sams friend Zeke of Washingtons Green Grocer. The grain bill for this brew was about 50/50 wheat and barley but a small portion of Anson Mills Slow-Roasted Farro was also added. To make this awesome product, the folks at Anson Millsuse a unique ancient heirloom variety of grain which imparts a delicate aromatic quality (Farrois traditionally used in soups and similar dishes). On top of that, a new hop variety was used, named Calypso, which lends notes of pear and apple that perfectly compliment the other ingredients in the brew. It was then fermented with a Belgian Wit yeast strain, adding both fruity and spicy complexity. This beer was made with a number if ingredients more traditionally used in the culinary world and we designed it to be a dazzling nimble food-pairing brew." (source).
  • Big Sky Brush Trail Saison, $1.69/12oz - "Our take on a classic style" (source).
  • New Belgium Hoppy Bock Lager, $4.99/22oz - "Meet the first in our new Hop Kitchen series: A German-style springtime lager brewed with rye then loaded with Hallertauer, Perle and Fuggle hops for a spicy, earthy aroma. This Hoppy Bock Lager offers a medium body and slightly sweet malt character perfect for your spring hop-fling" (source).
  • Four Horseman Pale Ale, $1.69/12oz - "This Pale Ale is rich and full in character with earthy hop tones and a crisp finish" (source).
  • Four Horseman Irish Red Ale, $1.69/12oz - "This Irish Red Ale offers a fine balance between six types of malt and two types of hops" (source).
  • Four Horseman Hop Rush IPA, $1.99/12oz - "This IPA features American citrus hops on top of a cool refreshing American Pale Ale" (source).

Mittenbrew Beer 101 | Ale vs. Lager with Doug Dorda

Our friends at Mittenbrew produced a Beer 101 video staring our own Doug Dorda.
 Share this with your pals who might be new to the homebrew/craft beer scene.



Cheers!