Santa Baby

It’s that time of year when kids across this country are actually dragged by their ears to the malls of America so that they can kick and scream on some watered down version of Santa as he listens to “Little Jaunito” tell him about wanting a “Red Rider Uzi with Matching Bandana.”I happen to avoid the mall like the plague. As we all know, they don’t sell Cantillon in the Kiosks so what’s the point of trudging through the aisles looking for something that doesn’t exist. I for one believe in Santa Claus but the older I get, the more I tend to want to believe in Cantillon Claus. You know the one that eats the cookies and leaves a bottle of Lou Pepe Framboise behind!Now that I am a father of a child who “understands” Christmas, it is somewhat more difficult to go shopping. No longer can we go down the aisle at Target and pick up things for her even though she’s sitting in the shopping cart. It sucks. But the upside is it means she’s that much closer to being able to brew her own beer.As you may recall, last year, we got Sydney her very own My First Homebrewers Kitchen. She has literally worn out the mash paddle with each and every batch. She’s a prodigous kitchen brewer that Sydney. She brews 2-3 times a week just like her dear old dad. Now that she’s a year older, I’ve returned to the crossroads of responsible parenting and Christmas. You see, this year, she wants a bicycle of her very own. Maureen and I are all for that. We have a large carport she can safely ride in so why not. She’s already told Santa that it needs to be Pink. Ok that shouldn’t be too hard.Yet, as we all know, if you want to be the coolest kid on the block your bike better have some serious accessories on board. So, I’ll be keeping an eye out this year for the kinds of things that are bound to make hers’ the baddest and most trickest trike on the block. I already have a bid on a vintage license plate to hang off the seat. It was easy finding a Duvel Metal License plate. But, they’re a bit more liberal about these things in Belgium. I looked high and low for one in pink but the best I could do was White, Red and Black. Sorry Sydney! Daddy is good. He can turn Barley into beer but he can’t make Duvel pink! (You’ll learn soon enough that’s a job for even bigger corporations)Now that I have properly decked out the seat of the bike, I’ll be turning my attention to the handle bars. As we all know, no trike would be complete without a beverage holder. So, I found a sweet swivel unit on line (in Chrome no less) that rotates as she rides as to not spill her beverage. As she has graduated from a sippy cup to a real cup this is very important. As we all know, no one likes to cry over spilt milk.From the same online site, I acquired the requisite Frame and Ice Chest combination for the back deck of the trike. This was a tough sell to her mom. She was concerned that perhaps Sydney would end up with too many beverages on board causing her to become “tipsy.” And as we all know, Drinking and Triking is a serious no no.This is why I was able to convince her mother that we should absolutely spring for the “My First Pedal Lock Breathalyzer.” Thing is, I’m having a hard time finding one of these. My conversations last year prepared me for the inevitable “I’m sorry sir we don’t stock breathalyzers that read Vitamin D levels on your child’s breath.” But I thought without a doubt, I would be able to acquire one somehow. So if anyone out there knows of a place where I can purchase one, I would really appreciate it. I can’t let Sydney Milk and Trike. That would be irresponsible parenting to say the least.Oh and speaking of responsible Triking, I have one essential piece that I need to acquire. It seems that Sydney really wants a Pink Princess Helmet. It’s gonna suck when she opens the one on Christmas Day that I got for her. It’s Gray with Flying Pink Elephants (Thank you Delerium Tremens!). Like any great father, I will explain that they were all sold out of the Pink Princess Helmets but had these awesome Pink Dumbo ones in stock. Sydney’s pretty smart so I figure it will take her about a week to figure out those aren’t Dumbo. Flying Elephants yes, Dumbo No.But it won’t matter. Because by then, she’ll be the coolest kid in the carport. Each morning she’ll peddle out the garage with an ice chest loaded with Milk for her friends. Pink Elephants will flap in the breeze on her helmet as she peddles down the drive. I’ll be momentarily disappointed that Dogfishead was out of Cycling Jerseys in 2T. But Sam will make it up with a trailer for the trike with some kind of new fangled orgonoleptic chocolate infusing milk back as an yet to be invented accessory for her trike.And on that Friday December 26, 2008 I will smile from work at my uber slick parenting skills. Sydney’s Tricked out Trike will have a Devil for a license plate and a pedal lock should she ever think about overindulging on Vitamin D before peddling. I can go to work each day safe in the knowledge that I have provided for her and that no way in hell is there going to be a cooler kid in the carport than her! And that my friends is what I call responsible parenting…

2008 GABF wrapup

It’s hard to imagine not wanting to drink a beer. But, that’s exactly how I felt yesterday. AND, it was the first day in a VERY long time that I didn’t “want” a beer. Denver has a way of doing that to you. 6 days of marathon like consumption has a way of beating you down. Yes it was an amazing week of beer and I am thankful that it is over (at least the consumption part).On Saturday afternoon, our Hop 15 earned a bronze medal. That’s it. We were hoping for a few more beers to be awarded medals but it was not to be. Am I bummed? Sure thing. It’s called expectations. We have more than a few. Did I cry about it? Nope. Did I say that it’s just a “crapshoot?” Nope. Why? Because at the end of the day, it remains the best judged competition in the world. AND, if the judges (even the bone headed ones) figure there are better beers on the table (than ours), then that’s the way it works.This year some of the biggest players in the industry got shut out. It happens every year. We HOPE that it doesn’t happen to us but we were one bronze medal away from joining their frustrations. It sucks (being shut out). But it doesn’t mean we go all chicken little and revert to the “sky is falling” speech patterns.One medal is nice. More is always appreciated. Yet, if you stood at our booth during any of the first three sessions, you would know that our beer was certainly appreciated. So much so, that we ran out before the end of the third session. Considering that we shipped extra beer for the event, this came as a surprise. We may not have added numerous new medals to our collection but that’s okay. We continue to find consumers eager to embrace our beers.San Diego wracked up another 13 GABF medals and AleSmith won the Small Brewery of the Year Award. Congratulations to Peter and Company for their acheivement. This means a San Diego based brewery has now won a Small Brewing or Brewpub award at the GABF 4 times since 2003. That says A LOT! Our Pizza Port brothers in Carlsbad won 5 awards which pretty much means they kicked more ass than most states. All told, this is an amazing place to brew and drink beer.Yes, we may have fell short by our standards of excellence. Not everyone can be Firestone Walker. Mad props to Matt, Freckles and the crew. Their Passion for Pale is obvious. Another GABF is in the books. We’ll have to wait until late September of next year to find out who comes out on top. If I was a betting man, I would have to put some money on the breweries of San Diego coming out ahead of the pack. It seems like old hat but it’s true.

It’s Go Time!

It’s Friday morning and the 2008 Great American Beer Festival has finished judging all the beers. I am hearing numbers near 3000 beers this year. It will surpass the 2008 World Beer Cup as the largest commercial beer competition in the world. These my friends are exciting times.Now that my judging duties are done, I can turn my energies to more pressing things (also known as relaxing and getting my drink on) Tonight, I will work the festival floor before heading back to the hotel to consume many of the remaining bottles from the competition. When I finally pass out, it better be for good. You see, I have trouble sleeping the night before the awards. It’s silly but very true.Tomorrow, around 11 AM, I will hopefully wake and make preparations for the Saturday and the awards ceremony. We’ll gather for our annual Chipotle visit and ensure that we do not break from tradition. This dates back to 2003 when Jeff and I won small brewpub brewery of the year. Since then, you can count on seeing us at Chipotle on Saturday before the fest. We’ll inhale a burrito before heading to the hall.It will be an antsy morning and early afternoon as we wait for the ceremony. It’s crazy. But then, Chris Swersey will take that stage and with his first “welcome,” it will be go time. As I mentioned in my previous post, I think the beers we have sent this year are amazing. There are always question marks and beers that didn’t travel well but at the end of the day, I have never been more confident about our beers. And confidence in our beers isn’t something I lack. We’ve sent 11 beers. So let’s break them down for you here.Tomorrow, around 2:00 we’ll find out how we have fared. Let’s just say my expectations are incredibly high. My parents have even traveled to Denver to be a part of the festivities. We’ll open the ceremony like last year with Judgment Day. It took the Gold Medal in Specialty Beers last year and we never looked back. It didn’t win in San Diego but was very well received. The batch we have sent is amazing and really should stand out. However, rumor on the street is that there were “many” beers brewed with raisins entered this year. No surprise there. A raisin beer has won the Gold twice in the last 3 years. If Judgment Day hits the board, it might signal a monster day for us.We won’t have to wait too long as our next beer is Brouwer’s Imagination Saison and its entered in category 14. American-Belgo Style Ale. This beer won a bronze medal at the World Beer Cup so I know it plays well with the judges. What remains to be seen is how this new category shakes out. I have my thoughts but will share them later. Matt Boney wants to crash the stage should this beer win. Look for a smiling publican if it does.Cuvee de Tomme will rocket from the gates next at Category 18 Wood and Barrel Aged Sour. Cuvee is our most decorated beer AND it has won the last two Gold Medals at the 2007 GABF and 2008 World Beer Cup. How do I feel about our chances. Let’s just say that Cuvee rarely misses and leave it at that.The very next category is Aged or Vintage beers. We have 2 beers entered here. The Angel’s Share 2006 and Veritas 003. I think we have two amazing beers in this field of beers. I hate competing with two beers in the same category but this was the best fit. Everyone in our tasting panel picked The 2006 Angel’s Share on their lists. I certainly agree with them. Veritas 003 will most likely get bounced for wood flavors but you just never know…We’ll have to wait for a while as the lager categories will munch up a good portion of the middle rounds. We come back to play at category at Category 47 Imperial IPA. We entered Hop 15 here. Given how many great Double IPA’s are out there, you won’t find me holding my breath on this one. I didn’t even place it in our top 8 beers which count towards the Brewery of the Year Awards. Awesome beers rule this category. I would like to grace the stage again someday for Hop 15 so let’s hope.They’ll march through the rest of the American Styles before heading for Belgium. We have entered several beers here. First up is Ne Goeien Saison. This was the collaborative beer that we brewed with Hildegard from Urthel. It’s pretty spot on and may be the best chance we’ve had at winning this award. I’m hoping it happens. The beer scored very well in our tasting panel. Would’t surprise me in the least.The next category is Belgian and French Style Ales. We dropped Devotion in here to see what would happen. Most of the tasters mentioned too bitter for style. I won’t be ignorant of their scores. However, I still think the softness of this beer makes it a wild card for me.We’ll be watching the board intently as category 62 is Sour Ales. We have entered Red Poppy and Isabelle Proximus here. I just can’t get away from the marvelous depth of flavors that Isabelle puts forth. This was a unanimous pick last weekend at our tasting. For me, it would be very special. All five of the Brett Pack would join me on stage. That is a photo I’m hoping for.Red Poppy won a Silver Medal at the World Beer Cup. It’s an awesome beer. I just think it will get buried at this competition. I would love to be pleasantly surprised but wouldn’t bet the farm on it. This is one burly category filled with amazing beers.Last but certainly not least will be Serpent’s Stout. This is category 72 Imperial Stout. This beer has aged so gracefully, I can’t help but think it has a legitimate shot. This is one mother of a category as well. Even so, this beer tops my list along with Isabelle Proximus.That’s it. Tomorrow at 1:30, Mayor Hickenlooper will exit the stage and it will be go time. It’s ridiculous to think about a monster day at the GABF given our success of late. But, we’ve put in the the time so forgive us for dreaming of riches and glory. My guys have earned it as well. We’ll see you out there…

Rocky Mountain Hi!

Some 21 years ago, Gina Marsaglia and her brother Vince found themselves as owners of a little hole in the wall pizza establishment on the coast in Solana Beach (North County San Diego). This was long before Stone, AleSmith and Ballast Point helped put San Diego on the map as a beer town. Nope, back in 1987, there wasn’t any local craft brewed beer on tap at Pizza Port Solana Beach (although there was Sam Adams and Lowenbrau Dark).Gina and Vince grew up in Colorado. Vince even did a summer work stint at Coors Brewing Company. This was long before a marketing genius figured Coors drinkers weren’t smart enough to know when their beer was cold enough to drink and thus developed the “blue mountains.”Every year since 1993 when the brewery was installed Gina and Vince have headed back to Denver to attend the Great American Beer Festival. And each year, they have had the same conversation… “Wouldn’t it be great if our beer was available in Colorado?” Well Virginia there is a Santa Claus and starting tomorrow September 10, 2008 Port Brewing and Lost Abbey beers will finally be available in Colorado.And to celebrate, we have asked “The King” (Chris Black of Falling Rock) to throw a party in honor of our arrival. The festivities kick off around 5:30 on Blake street and promise to be one hell of a party. We shipped out two fresh kegs of Wipeout IPA and Hop 15 along with Witch’s WIt and Judgment Day. Chris also received a special stash of Isabelle Proximus which he will make available as well. All told it promises to be a fantastic evening of drinking.I will be flying out to Denver mid day on Wednesday and will remain in Colorado until Friday so that I can do a sales meeting with our new distributor Elite- Brands. If you haven’t heard of Elite Brands by now, that’s ok. The only thing you need to know about them is that they also are distributing Russian River which means there hopefully will be an abundance of well hopped California IPA and Double IPA streaming into the state to sit on the shelves.I, for one, am excited to finally cross Colorado off our list of places to get to. It will be so very nice to stand in our booth at the Great American Beer Festival next month and be able to tell consumers where they can get our beers. Colorado is home to some of the best beer drinkers in the world. We hope like hell we will be able to satisfy their taste buds.Post Great American Beer Festival, it looks like we will turn our attention to the Midwest and seek out some distribution in the greater Chicago area. We have been looking at this market long enough and it is time to move some beer towards the Great Lakes. If all goes well, you might even see some Lost Abbey beers on the shelves in time for Christmas. That won’t suck.Lastly for the Northern California peeps, tomorrow our truck will point north towards the Bay Area in order to restock some of the stores in Northern California who have been supporting our brands. Look for a fresh set of Hop 15 bottles to arrive on scene along with numerous draft beers. If all goes well, some of these may even be on tap this weekend.

The Legend of Timmee Edwards

When I was growing up, my family made an annual visit to a small campground known as Limekiln State Beach just south of Big Sur, California. Each and every August, we would hitch my grandparents 5th wheel trailer to the back of my dad’s large pickup truck and go beach camping as our family vacation.It was usually a week long trip punctuated by a short detour to Monterey, California so that my father could watch the historic car races at Laguna Seca. I suppose this yearly indoctrination into motorsports (with an eye on the classics) taught me about passion and a metalic vs fiberglass artform.My father was and always as been an admirer of Ferraris. Many of the automobiles that we would go to watch race had been champion GT racers back in the late 50’s and 1960’s. It was an amazing experience to walk amongst these great cars and their storied legacies. And the Italians taught me a thing or two about passion.I haven’t been back to Laguna Seca in years but to this day, I am still a “fan” of auto racing. I enjoy the speed, the crashes and the fantastic finishes. I don’t travel to watch races but I have been known to get caught up watching them on TV. Best of all, they are excellent companions to beer drinking. I should also point out, that brewing is a lot like racing. You get to drink lots of beer, there’s always danger and flames involved and you have to fix things that are always breaking down at the wrong time.Last night reminded me of this. I spent 3 hours watching Jimmies, Bobbies, Elliot’s and William’s (err Bill’s) turn make left turns for hours on end. And you know what, I did it without a lite or extra cold beer in site. Although, I also dozed off for a bit and found myself in a NASCAR slumber.Stretched out on the couch, and having nodded off, I had this reincarnation of sorts. I was no longer Tomme Arthur. Nope, my marketing gurus had shortened my names to something less Germanic and more marketable. In a flash, I had become Timmee Edwards. Now Timmee sounds and looks like Tomme. I even had a drunken female fan once call me Timmy at a beer fest so it can’t be that far off base. Edward is my middle name so they were keeping it in the “family” I suppose.Now, in my dream, I was actually a brewer. And like NASCAR drivers, I was a figurehead. I was the front man, pitch man and spokesperson for a group of people known as Port Brewing and The Lost Abbey. This meant that I had a team who supported me (not unlike a real brewery) and obligations to the fans and my sponsors…Did I just say sponsors? Brilliant! This is what every brewer needs if we are going to take this Craft Brewing thing to the next level. Sure, I don’t think wearing a boil retardant jump suit is how myself or Brooklyn Oliver (Garret’s new more racing like name) want to go through life. Of course, he already has more patches than I do. But sponsors have their demands. And one of them is product placement. So we’ll have to wear the patches as badges of honor.My new marketing guys drew me into one of their strategic meetings and I found myself being asked to work up a list of potential suitors. I started to imagine all of the possibilities for “financing” our operation here in San Marcos. It started with a title sponsor. Every big time operation needs one of these. You gotta think big when it comes to this. So, I started thinking. Well, on many mornings, I am known to throw back a Dr Pepper or two (leaded and unleaded I like them both) for sponsor sake. That’s pretty big time.I could be the first Professional Brewer to be sponsored by a soda company. What sort of message would that send? Would it help me with MADD? Doubtful. Nothing short of being sponsored by a water company could help me there. A water company? Why of course, I drink water each and every day. But then again, most of them are owned by soda corps.I watched a guy named Ricky smash up his Snicker’s Car last night. Maybe I could get me a Candy manufacturer to sponsor me? Sure thing. I like all kinds of Candy. How about we go after Mentos? They seem to be all the rage on the internet these days. We could use an internet presence.Nope, tried the Mentos thing. They’ve already partnered with Diet Coke so Timmee Edwards is out of luck there. Well, how about a local angle? We could go and get WD-40? They are a local based company with national distribution. Besides, who doesn’t need a good penetrating lubricant? I hear old people even use it on their joints for their arthritis?All of these options left my head spinning so I left the Marketing guys in their meeting and headed out to a brewer’s meeting. I’ve been on the circuit for quite a few years now so I know most of the guys pretty well. I know which way Robby Tod leans at the end of each night. I’ve come to the conclusion that Good Old Dickie Canwell was right in dropping that “T” from his last name. Can’t just isn’t in his vocabulary when it comes to brewing.Some of the Brewers were grumbling as usual.Not everybody was happy when the Brewer’s Association signed that contract. A few felt that they would be slighted. Lord knows our “sport” should focus on everyone and not a select group of media darlings. They cried out.It was a tough transition on some of the old guard. They weren’t ready to be placed in uniforms and drug through the pomp and cirmcunstances required by a move to the big time. A few of these old timers looked like Stay Puff Marshmellow Men in these Brewing Suits. I suppose that’s TV for you. It adds ten lbs too. But, that’s what happens when you sign a multi year deal with the network. They own you.It sucks. Each and every year, we now have commercial breaks during the awards ceremony at the GABF. Didn’t use to be that way. What can I say? That’s the price we pay for dreaming big. Our Annual Craft Brewers Conference is now a Dog and Pony show more about interviews and autographs. Everything it seems is all about the fans. And now that we’ve taken this thing to the next level, we’ll have cool stuff like Timme Edwards 08 for Play Station. From the Marketing materials…“If you’ve ever wanted to be like Timmee, here’s your chance. You’ll be given the same ingredients and budgets as Timmee. See if you can out manuever, outlast and out think a great brewer. Do you have it in you? Can you take down Cuvee de Tomme or The Angel’s Share?There will of course be interactive fan forums. These will be up close and personal meet and greet sessions. Timmee will of course oblige the sensible fans and sign all manner of body parts from the most discerning of female fans. Male fans need not bother.In order to create some interest and drama, we’ll all have to stop getting along. We’ll need a bad boy or two. Somebody who is always crossing over the line, flirting with the rules. “If you ain’t cheating, you ain’t brewing.” That’s what they tell me…We’ll have to develop a chase for the cup system. We’ll need an annual cup system to determine the ”Best” brewer. Of course the network will have a say in this. It will be in our best interest to let an outside organization tell us what we need.And after 20 years of major sponsorships, network deals and in fighting, we’ll all be able to sit around as we enshrine the old guard and indoctrinate the new guard each year at a televised awards show. Someday, I will have a need to retire from this sport. I’ll be too old to Dry Hop Well. I won’t have the vision to create things like Cuvee any more. And each and every day, there will be some hot shot young Turk looking to get up in my grill and disrepect my knowledge of Brewing. It’s inevitable.But when it’s time for me to retire from this sport, I want my plaque to read “This good old boy was a master at mashing left and but let’s not forget he was pretting good at hopping right as well…”That my friends is the Legend of Timmee Edwards. It is neither fact nor fiction. What is true is that when I woke up from my nap last night, some guy named Jimmie had turned left for 500 miles and won the race. Not bad for another guy from San Diego.

Nation

Currently, we are the midst of a brewing revolution in this great nation of ours. Craft Brewed beers(for the purposes of my arguement here- beers brewed by artisans, artists and passionate brewers- think non industrialists) are experiencing phenomenal growth. These are the beers that people like Allagash, Avery, Three Floyds and many other brewers make. These are also the beers of my good friend Vinnie who master brews at Russian River Brewing Company.Vinnie has the amazing series of beers that may or may not be “Belgian Influenced” which all end in the suffix “tion.” We love Vinnie. We love the beers and it’s so much fun sometimes to consider the possibilities in the “tion” sequence. We also recently released a beer called “Devotion” and that sparked a consumer to ask me if I was looking to have a whole line of “tion” beers as well. I mentioned this was not the case but that I have fun with the naming process and have even lobbed a few Vinnie’s way.So, today I thought I would finally blog about all the “tion” beers you may never see. These are the beers of my imagination and as such only based loosely on moderate innebriation. This is a list of beers that won’t be produced by Vinnie and his merry band of elves then.10.) Caramelization- An all caramel malt beer. Vinnie abhors the use of caramel malt above a judicious amount. His notion of Judicioius is about 1/10th that of most brewers. He equates it with the Belgian ideals of spicing. If you can discern which Caramel malt he has used, he simply has used too much.9.) Relaxation- Seriously! There is too much to be done. Vinnie is a tireless worker. I have heard through the grapevine that he works 20 hours a day and has developed a bat like ability to sleep upside hanging from the rafters after he is done dry hopping at night. I am hoping in the not so distant future to acquire this ability. Sort of a Jedi like “I am seeking Yoda” moment.8.) Guestimation- This is another one of those beers you’re just not sure which style of beer it fits into. Therefore, you are left like most with a best case scenario approximation of where it fits. Me, I chose the word Guestimation as sometimes, we as brewers love to keep people guessing about the beers we’re making. Alternate name- See also Procrastination(keep them waiting too)!7.) Profligation- An homage beer designed for the thoughtful and those wishing to bow at the altar of greatness that is Vinnie. Barrel aged and becoming increasingly easier to acquire these days. Most certainly, this will see more widespread distribution next year. This is great news for those making the pillgrimage to Santa Rosa to visit their Deity.6.) Convention- A stronger version of Profligation, this beer brewed once a year will be released at the Winnie Convention. While this Winnie Convention has yet to be santioned by a formal organization, there will no doubt come a day when the faithful “Winnie’s” of the world organize and descend on Santa Rosa each year. You can only earn the Title of being a “Winnie”(wannabe Vinnie) by attempting to clone Pliny the Elder at home. Attempting to brew Pliny the Elder at home gets you bonus points into the club as well.5.) Consternation- Hell hath no fury like the wrath of a Vinnie scorned. I know. I have seen it. Most are unlikely to have witnessed this. A beer the color of boiling red with vituperative laced bite. A bitter beer that makes an appearance only when the time is right.4.) Pontification- Another one of those beers that just makes you go “hmm? How did he do it?” And like a magician, he will talk to you with his right hand all the while spiking your glass with Brettanomyces leaving you in awe of his magical powers. I know… I too have been amazed.3.) Recollection- This is a very heavy beer. It bears the weight of a singular thought- the very thought of recalling a beer based world lacking the infusion of Vinnie. I shudder at the thought each time I recount my world before Vinnie. It’s a very ominous beer to say the least. Thankfully, our world is constantly enriched with Vinnie and as such, we are not force into moments of introspection and recollection of a pre Vinnie Brewing Society.2.) Speculation- With all these amazing small batch beers being released, it is only a matter of time before he releases the greatest one bottle beer of all time known simply as “Speculation.” As only one bottle will ever be released, the owner is simply left wondering…” I wonder what it tastes like? I wonder if I will ever open it? Screw that, I wonder what it’s worth? ” And this goes hand in hand with all the people who are buying the other barrel aged beers in the hopes that they will be able to pay for their childs college tuition in a Post Vinnie society of brewers(OOOH the Horror!!!)Drumroll please….. Here comes the Number 1 Beer from Russian River that you’ll never see released.1.) Vindication- Many years ago, Vinnie gave me well deserved CRAP for naming a beer after myself. He told me he would never do that for one of his beers(name one after himself- not me!) So, if we are ever going to see Vindication, I am guessing that project will fall on my shoulders. The beer will have to be stark yellow lacking any caramel flavor. It will be easily dry hopped in a relaxing manner. We are only left with the best case Guestimation of when this will be. We’re quite certain the label will include a picture of Vinnie seated on the altar. It will most likely be released in conjunction with the First ever Winnie Convention(though not an officially liscensed product) which will force us into some measure of adjudication. He’ll be mad as hell that we used his likeness. The beer will force consumers everywhere to pontificate on whether to buy such a beer. Vinnie will still be one of only a handful of people able to recall a pre Vinnie beer society. There will be mass speculation for this beer. It will initially be offered for $1K per 187ml bottle and the project will crash and burn in Vindication because it’s not like I don’t have enough things going on around here either. I suppose we should get to work on Procrastination Vindication? An homage to our great friend to the north?

1869- You Can Almost Smell the Gunpowder

Have you ever seen the movie “American Pie” where the one girl phrases her whole life by referencing “this one time at band camp.” Well, two weeks ago, I was presented with an amazing opportunity to sample a beer bottled in 1869. With this in mind, I have decided that from now on, all of my stories will be started with this in mind. “Man we brewed a batch of Double IPA last week that almost killed me. Still, it had to be easier than those guys who brewed that beer from 1869. How about last week when I found myself in a conversation. “You know, this one time in 1869…” Hopefully you get the picture. To most historians,1869 is a very important year- include me on that list.So follow me as we go back in time through the pages of history. It’s 1869. A civil war has recently ravaged our country. Think North vs. South. That’s what our history books have always led me and my Manifest Destiny brethren to believe. Yet, lately I become much less American Centric in my views of history. Stepping off planes, trains and buses in Europe has a way of shaking the foundations of importance and the educational system of our country that views our history above all else. I suppose it’s due in part to not having been bombed or marched through as part of a longer running timeline?Out West, we forget that our country, the one we currently occupy, started innocently enough in 1492. That is if you believe that Columbus was the first to land on our shores. So way back in 1492, we were “discovered.” Yet looking towards Europe and England around the same time period, we’re left considering a whole separate world of discovery on the doors of a church.But really you’re thinking. Enough of the history. Let’s talk beer. Well, 1869 is now an incredibly important to the life of Tomme Arthur as it frames the oldest bottle of beer that I have ever had the privilege to taste. And for the record, I would drink water from 1869, if I didn’t think it would kill me. Just so that I could see how miserable it was.Prior to this bottle of beer from 1869, the oldest bottle of beer that I was able to sample was a Thomas Hardy Ale from 1968. Thanks to the generosity of Tom Nickel of O’Briens Pub and Dr. Bill Sysak, I had the opportunity some three years ago to sample not one but three vintages of this epic ale. As a brewer, I considered myself incredibly lucky to have sampled the entire vertical of the Thomas Hardy Ales. It was another once in a lifetime opportunity.But let’s get back to the beer from 1869. Recently, our great friend Mark Dorber of the famed White Horse in London, acquired some incredibly rare vintages of Vintage Bass Ales. The 1869 was rumored to be part of this stash and Mark indeed received 15 bottles. I had heard this to be the case and figured “I need to taste that.”It’s one thing to want, it’s another to need but sometimes, you just have to beg the crack dealer to give you some dope when you need it. And I was in need of some serious 1869 smack.So it was, that when our European adventure was being planned, Mark ask innocently enough if there was something that we might “fancy” in the realm of English Specialty beers. As a publican of one of the best bars known to man, I didn’t doubt his ability to acquire this beer. Also, I didn’t ask for one beer as to seem overly needy so I started with a request for some JHB (Jeffery Hudson Bitter) that I fell in love with many years ago. This was a slam dunk even for white British guys who have no leaping abilities.Next, I lobbed a mid grade request for something cask conditioned and vintage. The White Horse is famous for things in its cellars. To tell you the truth, I don’t even recall what it was. Last time we were there, it was Theakston’s Old Peculiar with Brett that was indeed Peculiar and Awesome!In closing my email, I instructed Mark that he better have not one but TWO bottles of the 1869 Ratcliffe Ale waiting for us. We were important Americans and one bottle wouldn’t suffice. I didn’t actually expect that we would get to taste this beer but I was to be pleasantly surprised.That Thursday night after our mini pub crawl through London, we dined at the White Horse. After dinner, and prior to the stinky cheese platter, we followed Mark downstairs into the infamous White Horse Cellars. Like a proud father, he presented us with a decanter full of a ruby liquid. Immediately, I thought we were sampling some sort of dessert wine.Mark procured a set of glasses and we were left swirling and sniffing history. None of us knew it at the time. He had conveniently left the bottle stashed. None of us correctly guessed what we were drinking nor were we even close on our dates. My best guess was something that was 20-30 years old. Certainly missed by “oh, I don’t know a hundred years!”The beer was dark ruby red with streaks of mahogany racing through its depths. Obvious signs of oxidation were present but then again, they were not destructive in their character. The standard caramelized notes of staling beer were well into a fifth realm that turned the flavors to Sherry. I detected a pervasive smokiness and there was a rawhide quality to the beer as well.The first sip was an explosion of confusion (under my breath thinking the whole time…”no known pathogens can live in beer- I will not die from drinking this beer”)! There was a tremendous amount of acidity but the tartness presented itself before giving way to the huge overbearing caramel notes. I’m not sure how much of something like this you are supposed to drink. But in my world, when someone opens something so scarce, you make like you are baking brownies at home and ask with politeness in your voice and a glisten in your eye “would it be acceptable to lick the bottle clean?”Now, I have met some of the largest certifiably nuts beer enthusiasts in the world. And the thing that always amazes me about them is how magnanimous they can be with their beers. It’s very endearing. I suppose this happens in the wine world as well with oenophiles wishing to display their collections with stunning brilliance?But here’s the rube, Mark is probably (without fail) sitting on thousands of pounds (that’s dollars) of beer. He mentioned that only 15 bottles of this Ratcliffe 1869 Ale were found. There’s no way to predict what these bottles are worth on ebay but, we’re certainly not talking about Stone 02.02.02 either.I’ve got to believe that these bottles would easily fetch north of 5K per bottle if not more. Somebody, would have to have them. And price would follow accordingly. I have to say this was a surreal experience. It’s not that often you can touch the past in such a tangible way.One hundred years from now when I am dead and stiff, I can only hope that the 2 cases of Angel’s Share that I have stashed will be unearthed and in sufficient shape that it will be coveted and written about. History can be pretty cool like that. Especially when it finds you 750ml at a time.

The Duvel Made Me Do It!

It starts simply enough. There is no finer Road Soda in the world then Duvel. As a fan of Belgian Beers, I make it a point to keep at least three beers on my drinking radar at any given time. They are Duvel, Saison Dupont and Rochefort 10. They each serve my taste buds in their own special ways and are readily available.Duvel may be the quintesential Belgian Beer of the three. At the very least, it demands to be held in such regard. Atypical by most conventional understandings of beer(think Homer Simpson and Duff style lagers), Duvel is one of the greatest beers in my estimations. This is found in its ability to belie the senses. It acts like a merry pranqster sent from the Devil himself. It is a pale as the blandest lagers while at the same time presenting itself as a kind wolf in sheep’s clothing. And for all of this, I am thankful.Two weeks ago, I started an incredible journey through London, Belgium and back on the East Coast for a quickie visit to our nations capitol. We left San Diego and arrived in London with a scheduled dinner at the world famous White Horse pub in Parson’s Green. Our good friend Mark Dorber is leaving after many years of serving as head cellarman for Suffolk and his own pub.Mark and his staff were more than gracious in their reception of 6 Americans with Jet Lag but we more than made up for it drinking everything that landed on our table. Sufficient libations always ensures that conversations remain and friendships prosper. As we were well satiated and lubricated as an American in London can be, we made nice and began our journey back to the hotel. The beauty of leaving a bar where you have recently engaged the sympathies of a great publican can be found in the time honored tradition of the “Road Soda.”For those who are unfamiliar with said tradition, it works thusly. At the point that a group of people decides it is time to leave an establishment, invariably one or more of this larger group is not ready to retire. Fighting the urge to rally against the dying light, a round of “Road Sodas” are procurred.In most circles(at least mine), there is but one beer that I request when it is time to walk and talk. My prefered road soda is almost always Duvel. It has amazing drinkability, potency and sensibility to spank me in the morning and not on my way home. Mark being a proper publican(or wanting to get rid of the riff raff) offered our group of 6- four road sodas(I didn’t want to push our luck).I’m not sure what time we actually left the White Horse but we suddenly found ourselves standing on the platform for the tube with Two Duvels and Two Hommel Biers from Poperinge being passed around. Sucking on Duvel after four hours of cask conditioned ales must be somewhat akin to mother’s milk for a nursing child. Incredibly rewarding to say the least. And at the very least it can get you to temporarily shut up.Yet, like a great mother, Duvel also is known to act as a parent punching you silly should you get out of line. The next morning, I was reminded( if only slightly) that Duvel is a fun loving Jester one moment and Jekyl and Hyde the next seeking exacting revenge for indescretions. Or, was it the Jet Lag that made me feel so the next day?Fast forward to Saturday in Brussels, Belgium and our last night in town. Contemplating my good friend Belezebuth and his progeny, I unflichingly ask the waiter for one Duvel, two Duvel’s and why not finish with one more? He’s probably laughing on the inside at the American who’s about to meet his Dark Lord Maker. The joke was on him as I stood confidently from my chair having conquered my fears and the marble floors of our hotel. That’s one point Good Guy and one point Duvel for those keeping score at home.On Tuesday, we collectively decided we should ring up our friend Mr. Hedwig Neven who is the Technical Director for Moortgat- simply known to most as Duvel. We arranged for a 2:00pm visit for the next day. In many ways, this is a scary journey. You are heading directly into the depths of hell to look squarely in the eyes of our midnight maker. Repeat after me, “I am strong, I am young, I must be effin Stoopid.”We are met thusly at Duvel by Mark the QA/QC Director who has been instructed by his boss Hedwig to give the Americans a tour. “Well, any great tour starts and ends with a beer,” Mark decrees. I shoot back, “I didn’t come here to drink pils,” and suddenly we are staring at 5 of the most gloriously fresh Duvel’s imaginable.We also sample our way through the Maredsous line of beers that are produced here. At this point, Mark points out a new building under construction over yonder where they will be installing the 480 Hectoliter brewing system this summer. WOW!!!Mark takes us up to the current brewhouse explaining their brewing process and we make the first of numerous discoveries. On the brewhouse floor are numerous boxes of Warrior Pellet hops… Later, we pass a pallet of Tomahawk Pellets. It’s soon clear to us that Duvel must be working on a new pilot batch of Double IPA to ensure they aren’t left behind when the fad gets really big.Soon, we’re standing outside the lagering hall staring at rows of lagering tanks that look somewhat like giant washing machines at a laundromat. “Hey did anybody else see those tanks of Hennepin slumbering away? Oh that’s right, the sign outside said “Shhh hier ripien Hennepin.” Leaving the lagering area, we are off to the fermentation area. A great conversation about pitching temps, cell counts and bottle refermentation has me scrambling for a pen. It’s too bad the welder wouldn’t part with his sharpie, I could have used it. I find myself mumbling under my breath, “damn this is a great tour…” Perhaps, I am being seduced by the sirens of hell?Mark offers us a chance to taste Duvel from the fermenter and before I can feel all that special, he announces that those on the regular tour get this chance as well. So much for VIP treatment. I’m outta here. It was great to sample the beer in its raw state and we all noted elevated levels of SO2 present.On our way to the bottling hall, we pass a chemical storage area with some very sticky and resinous chemical bins. “They must be doping the employees with black tar heroin around here,” I am left musing. Or, could it be they really are serious about a Double IPA beer? Dunno but there was alot of said resin hanging out. In the bottling hall, we are shown the ridiculous high speed line capable of 55,000 bottles per hour of Duvel. Um, O.K. last time I checked, GOD didn’t have a line that ran that fast. Score one for the thirsty sinners then.Bottles explode around us as they are bottling lager and my head is spinning watching the 176 head filler cycle bottles like a well oiled machine. I am instantly reminded that back at home we fill 4 bottles per cycle and in a good hour, we can make 960 bottles of Sharkbite Red in that time. Technology is everywhere in Hell and the Devil makes his presence felt everywhere.We’ve now seen everything there is to see except the dry storage and warm conditioning areas. As I alluded to earlier, the warehouse visible from the highway says: “Shhh hier ripien Duvel.” NO KIDDING!!! Everywhere we went, there were massive amounts of Duvel waiting to be cellared and sold. We framed up for a few pictures and soon we were back at the new tasting bar area.The Devil Went Down to Georgia suddenly rips off in my head as if Charlie Daniels and the boys were playing fiddles in the corner calling out my soul. I look around and there’s no one in sight. I must be hearing things. Mark offers, ” A beer and conversation then?” To which I firmly reply with My God as my co-pilot, ” I have come to the house of Captain Badass himself. Let’s Dance!” We’re easily through the first round(our second Duvel of the day) when Mark intimates we clearly must have another. Damn his Minions, they can be so convincing.Granted, hell hath no fury like a liver scorned. There’s no time like the present. Pick any Euphemism- “We’re doing God’s work here!” We are angel’s of the lord sent to be tempted by the Duvel himself and God willing, we will be saved(we will won’t we)? Duvel # 3 is easily dismissed and signs of leaving present themself. Mark has a 7:00pm appt. that he must keep. But thankfully, this angel of hell has gone recon on our asses and brought in the closer Fast Freddie who is the Head Brewer who has recently returned from Africa. Apparently Freddie specializes in anchoring the Devils’ Four man drinking team along with Hedwig, Mark and Belezubuth himself. Duvel #4 presents manifests itself with nary a whimper from God’s children.I quickly survey the situation knowing full well, God has armed me and my team with some epic livers and we nod in approval with an air of confidence. It’s not like you go on a pilgramage without expecting some sort of crusade against your health to ensue. If we’re lucky, we’ll only catch shrapnal and we’ll make it out alive with minimal damage.At the end of beeer #4, I am convinced today I will be losing my 6 pack Duvel Virginity in one sitting- all in the name of research. In my short but illustrious drinking career, I have coddled up to Lucifer himself many times but 6 in one setting seems ludricous. My liver trembles in anticipation of the battle we’re waging knowing full well that all battles have winners and losers. Yet, he and I had that conversation this morning and I know too well, he’s a man of his word and we’re marching on like Napoleon himself.Empty and parched(it’s hot in hell), Freddie offers a half round of Duvels which we sensibly oblige. He’s starting to see a weakness in my eyes or my speech is slurring. Either way, I’ll never know. After slogging back Duvel number 5.5, I can honestly say that I have survived. The fiddle playing comes to a soulful ending and we are alive- Numb, but nonetheless, alive.Handshakes ensue. We are worthy of the good fight it seems. There is talk of us reprising the generous hospitality in San Diego during the Craft Brewers Conference in 2008. If Mark or Fast Freddie should be so kind as to accompany Hedwig to our town, we wil break dance our own personal Double IPA styled dance all the while trampling their souls in an opiatic jihad of sorts far away from the lupulin desert that is known simply to many as Belgium. And when this happens and they are running naked through the streets of our town. We will then and only then be able to look at the scoreboard and take note of the score:God’s Children 1Duvel 1.Bring on the grudge match I say.

Stout by the Sea Side

I have been brewing professionally for almost 11 years now. Inevitably I get asked that oh so fun question. “What is your favorite beer.” Like a proud father, I respond…” They are all my children and I like them equally as much.” Of course this is the PC answer but I am also an Uncle in real life and I would be remiss if I didn’t point out that I most certainly have a favorite niece. Does this mean that I am entitled to have a favorite beer? Absolutely although you most likely won’t hear me speak about it publicly.Yet, if you want to know what beer a brewer likes the best, ask them what they drink when they’re not working. On a side note, I can’t believe I just wrote that. Anytime a brewer is at their brewery, they are inevitably working no matter what time of day or week it is. More often than not, when I was brewing in Solana Beach at the Pizza Port, I could be found coaxing the life out of Seaside Stout our homage to the Irish Dry Stout.It started out easy enough. I was sitting at the Santa Barbara Brewing Company one day enjoying a pint of their State Street Stout. In true session beer fashion, it weighed in at a whopping 3.8% ABV. And it was everything delicious that a dry stout should be. At first, it was creamy like a cocoa frosting. It was instantly more acrid with a hint of burnt bitterness that ended in a smooth rounded finish of espresso without heading off into that territory of beers that finish with all the panache of an ashtray at last call. But this beer was a revelation that low alcohol goodness was possible even in Southern California.I spoke with my good friend Eric Rose who was responsible for making this beer. A recipe was developed for the Pizza Port in Solana Beach and we were on our way to low abv riches. We released the beer to coincide with St. Patrick’s day a few years back and the tank lasted less than a month. This is an incredible achievement for Stout beers AND more so for low alcohol beers as well. Apparently, we were on to something?Later that fall, we entered the beer in to the Great American Beer Festival. Seaside Stout was awarded a silver medal in 2003. The next year, it won the Gold and the following year another silver. Last year marked the first time in four years that Seaside Stout did not win a GABF medal. Was I bummed? Absolutely. You see, no matter how many esoteric or exotic styled beers I make, I will always have a soft spot for the everyday dark beer that is Seaside Stout. It may not be talked about in brewing circles but that doesn’t mean it is without merit.Many people call my brewing style innovative, envelope pushing and at the forefront of American Brewing today. While these are certainly great things to be called. I would hope that consumers recognize the value of our range of beers from top to bottom. Seaside Stout was knocked off the GABF podium last fall. We’ll make sure that beer finds its way back to the top. Still, I can still sleep at night knowing full well that another beer we brew around 4.0% called Dawn Patrol Dark is on a great streak as well having won two medals at the GABF in 2005 and 06 as well as another at the World Beer Cup in 06 where it hit the top of the tote board.So next time you want to know what a brewer considers to be their favorite beer. Step back and examine what it is they are drinking. If you’re lucky enough to see them order or pour themselves a second pint, you may have your answer. AND, if that brewer happens to be me and our drinking paths cross in Solana Beach, you won’t even have to squint to make out the heart of darkness that is Seaside Stout which is always by my side.

Something From Nothing?

As you all know by now, we opened Port Brewing with two sets of beers including a whole new package and label called The Lost Abbey. It’s something that we have wanted to do for many years now. Each new beer that we release comes with the challenges of scaling up old recipe favorites AND the ceation of labels and artwork.In my duties as Steward of the Lost Abbey Vision, I am responisble for getting the message about each beer out. Essentially, I work from start to finish on the recipe through the fermentation to the bottling and labeling to ensure each matches my thought process for the beer.These days, it isn’t enought to just make a great beer and sit back as it sells. There is so much marketing and strategy that goes into these beers as well. Lately, I have been paying a lot of attention to wineries and their brands when I am out shopping. Mostly I am watching their labels and positioning to see what is out there. AND for the most part, I am very amused.It appears that wineries can just pop out of thin air in the something from nothing principle. Mostly, it start out with someone having a vision. Typically a name is developed(this is really why I started this thread) because winery names are so damn interesting to me.You need to be romantic. So you start with a natural element- perhaps something like fog. Perhaps your vineyard gets a ton of shade? Or maybe your soil is rocky and terraced. So you start playing around with these terms. And you need to sell the story of the winery.Let’s go back to the Fog. Perhaps there is a coastal fog that creeps in every summer afternoon during harvest. Surely this is what makes the Pinot so soft and supple? Inevitably, you’re going to tell people about this unique microclimate. So your winery needs to be built around this. Maybe your brand will be coastal fog(too generic). It’s possible there is a valley connected with the property. Let’s go with the argument that coastal sage grows in this valley. The next working title becomes Sage Fog Winery conjuring up images of a sweet smelling Fog?(Too Esoteric). Perhaps you were out drinking wine on a Sunday when you saw this parcel of land?You parked the car…walked out into the fields with your sweetheart. A picnic broke out. In the midst of amazing wine and cheese(because they pair so well) you were both suddenly enveloped in this afternoon fog sweeping through the valley? It was then that you decided it best to buy this parcel of land and start up your own winery. But what to call it? How about Sunday Fog? Nah that’s too Romantic. How about Sunday Sage? Coastal Sage, or better yet Sunday Valley?Bingo! Sunday Valley. I mean who doesn’t love Sunday and valleys are amazing places full of discovery right? And so it is that Sunday Valley Winery is launched and a whole set of wines from grapes not grown anywhere near Sunday Valley(a very real place in most peoples minds I might add) is created. Sales of Sunday Valley Pinot Noir ensue and the story of a coastal sage fog creeping through the valley are now fully embedded in the minds of wine drinkers everywhere looking for an escape from this world.People notice and across the valley another winery opens. There’s a little rise in this parcel of land with an oak tree standing like a sentinel on watch. And the new winery opens with a name like Shady Oak or Oak Springs because wineries always have two word names. I think it would most likely be Oak Springs beause the nice people across the way at the Sunday Valley winery have the Fog thing going for them as well. So, they’ve cornered the market on Summer Fog but what about Spring Rains?Oak Springs then sets out to tell the story of April Showers bringing May flowers and the importance of early rain to a great harvest. And then the story of the mighty old oak standing watch over the Oak Springs Winery takes over. Suddenly, land is getting scarce in this area what with all that great Fog rolling in.So the guy at the outskirts of the valley suddenly is stuck with one of the oldest and previously least desirable parcels. It’s full of rock and the land was previously terraced for some sort of fruit trees that will become important later when the story is created.So Johnny come lately with rocky soil is tasked with creating his brand and winery name. He begins mulling his options and starts out knowing he must incorporate those damn rocks somehow. So immediately he starts with Rocky Terraces(too generic). He gets more in touch with his feminine side and thinks about those fruit trees. He closes his eyes and is surrounded by Peach trees. Stoned Fruit winery he thinks to himself. That’s a little too esoteric as well(not to mention Dazed and Confused in a cloud of smoke sort of way. Then he opens his eyes, looks out over the parcel and realizes that he has the best view of the valley and Peachy Orchard Bella Vista winery is born. Sure he’ll have to overcome a four word winery name but most people will just drop the Bella Vista part. He won’t of course because he will need the vista sales pitch to open the most spectacular wine garden patio in the area.His story will be about the old fruit orchards and their importance to the commerce of the valley. Of course he will incorporate a fruity wine into the mix(not even knowing how possible this will be given his steely terrior). Life will be good at Peachy Orchard Bella Vista as people will fill the valley to tour the area famous for its Sagey Coastal Fog which thickens on Sundays but only after the rain soaked Spring Oaks have dried out and thoughts turn to ripening stone fruits and Rocky Terraced Peachy Orchards. Too bad most of the grapes will come from the Central Coast area of California because the land surrounding the Sunday Valley, Oak Springs and Peachy Orhards Bella Vista wineries only gets a blossoming coastal sage infused fog on Sundays.The funny thing is, we all know and were taught on the 7th Day God rested. So how do they do it? The mystery remains. So if you will please excuse me, I have some tannin units to go measure.

The Lost Abbey Beer at The World Gardens

I briefly mentioned in my last post that we would be serving our beers at the new Stone Bistro and World Gardens. For those who are interested, I have posted the menu below. The event is Monday January 22, 2007. The beer and food pairings were developed in a collaborative effort between Chef Carlton of the Bistro and Chef Vince of The Lost Abbey. Anyone wishing to attend this dinner may do so by contacting the Stone Bistro and World Gardens at 760 471-4999.Hope to see you there,TommeTasting MenuVegetable Eggrolls with Ancho Mole SaucePlantains, shredded cabbage, Anaheim chiles, roasted garlic & corn make the filling for this take on a crispy eggroll. Drizzled with an ancho chile mole sauce & sprinkled with toasted almonds. Paired with Lost & Found Abbey Ale.Mixed Baby Greens Salad with Balsamic-Soy Crispy Duck (or Tofu)Organic Fallbrook-grown baby greens tossed in an orange-sage vinaigrette with just a touch of ginger served with Redwood Hill chef’s chèvre and hearts of palm. Accompanied by your choice of either spicy balsamic-soy marinated crispy duck (or tofu if you choose). The red chile gives an unexpected boost to the beer! Paired with Red Barn Ale.Creamy Onion & Garlic Velouté with Swiss Chard & Asiago CheeseLightly caramelized onions & garlic in a creamy, rich soup with braised red chard & Vella Cheese Co.’s asiago cheese crumbled over the top. The yeasty flavors of the beer paired with the cheese will please the palate. Paired with Avant Garde Ale.Pomegranate & Old Viscosity Braised Boneless Beef Short RibsPort Brewing’s Old Viscosity & pomegranate provide the medium in which we slowly cook Brandt boneless beef short ribs until tender and falling apart. They’re then served up with Vince’s special black truffle potato pave and some locally grown multi-colored baby carrots. Earthy & bright cherry flavors combine to create a new experience when tasted with the beer. We’ll leave out the beef and substitute fresh green veggies for all you veggies out there. Paired with Veritas Ale- new Cellar release.Belgian Chocolate Pots au CrèmeBittersweet chocolate custard injected with a shot of maple & butterscotch syrup, then caramelized on top with maple sugar. A dash of coconut milk in the custard draws out the subtleties of the beer. Paired with Angel Share Ale- Barleywine aged in Brandy Barrels