Capt Keith's Beer Blog

This is our 4th year in a row to host the Fort Worth Beer Festival. Each year the crowd has grown in size and last year was the biggest yet. If you have not attended this annual event, let me explain how it will work.

You do not have to pay to get in the event.

You pay for a Tasting Card so that you can sample 10 of the 25 beers we are featuring. The cards identify which beers are in the various tents. Each time you try a beer, we will pour 4 oz and then punch your card. For a $5 bump in price, you can sample from the UR Not Worthy Tent. That was Marc’s idea – to include a grouping of beers that are very rare on draft and that he has been saving for all of you! In this tent, you’ll find beers like Stone Sublimely Self-Righteous Ale, Avery Beast Grand Cru and some Vintage North Coast Old Stock.

If you find a beer you like, you can buy a full pour with tickets or 4 punches of your tasting card.

A big tent will be set up with tables and chairs to take a load off or just sit and eat some killer beer food. We’ll fire up the Brat and Pretzel tent just before 2 PM. Expect beer brats and German pretzels with spicy mustard and seasoned kraut. Perfect fall beer food for an outdoor event.

As the doors open, we will tap the bung on some Real Ale Oktoberfest. We have a limited supply so get there early. Also, I will be on hand to tap the first keg of Sierra Nevada Edge of Darkness from my beer camp. Come see us and let’s raise a glass to some great weather with friends and the best beer selection ever presented at an outdoor venue in the history of Fort Worth, Texas.

Tap Night or Rare Beer Night begins Thursday – October 8th at 7 PM at the Flying Saucer in Charlotte.

Each week we will release a rare, very limited, hard-to-find beer at 7 pm. For the very first release, Erik has chosen a cask of Foothills Double IPA aged in Pappy Van Winkle barrels. These are 23 year old Kentucky Bourbon barrels. This will be an interesting release and you’ll have a chance to get your chalice next Thursday. Beerknurds unite!

Founders Brewing Company is one of our favorite breweries and we are please to offer you this tasting opportunity.

If you have not purchased your ticket, you’d better do it soon, because this tasting is sure to be a crowd pleaser. The tasting will be held on Monday, Sept 28 at 7 p.m.

Michael Bell is coming down to pair beer and food.

His line up will include Red’s Rye PA, Centennial IPA, Cerise Cherry Fermented Ale, Curmudgeon Old Ale, Dirty Bastard Scotch-Style Ale and one of my favorite beers – their Breakfast Stout. Tickets are on sale now for $30 to UFO Club Members and $35 to non-members.

Don’t forget – every Monday is Pint Night with most draught beers (over 60) for only $2.75

Cheers

Keith

Here’s a review of the event: Click Here

Houston is home of the ever popular Saint Arnold Brewing Company owned by Brock Wagner. Their beers have grown in popularity over the years and we’ve found many that we just cannot live without. One of my personal favorites is the Elissa IPA, which is a common find at most grocery stores that are in the know. Whole Foods, HEB and Central Market will have most of their line-up on any given day.

When it comes to their Divine series, it can be more of a challenge to get your hands on the juice. This year’s style is a Scotch Ale that comes in just above 9% abv. To read more about it, check out this link sent in by Jake Rainey of our Houston Saucer – Divine Reserve No. 8.

He’ll be tapping the keg at 4 pm this Sunday, which of course is appropriate since that his our day of tribute to the Local Breweries. The weather is supposed to be fine and the big screen will be down for some NFL. Hussle down and get some fresh draught while it lasts.

For years, I have been reading this magazine and find it a helpful resource to learn about new beers in the market place. Every issue offers up some material that helps strengthen my knowledge of beer and brewing.

It’s helpful for me to learn about new breweries on the scene and rare beers that have cult followings – even if we cannot get them in our markets. I just like to make a mental note so that when I travel, I know what to look for in the beer joints.

We have been working with Daniel Bradford’s gang at the World Beer Festival in Raleigh and Durham since ‘99 and recently in SC last year. I think they have done much to promote this beer movement and educate us. It’s a magazine that I usually read cover to cover.

All About Beer staffers are beerknurds and to show the love, they’ve offered all of our members a special rate. Check out their website if you are interested - All About Beer.

I was invited to BEER CAMP by Steve Grossman of Sierra Nevada Brewery. Steve is the ambassador of Sierra Nevada. Sounds like a great job and guess what – he looks pretty damn happy.

As I have mentioned before, getting to Chico from Dallas is not that easy. But once we get settled, its nice to be there. Six of us were there to brew beer with Scott Jennings, the director of their Pilot Brewery.

Beer from the fermenters

Scott has been with Sierra for 9 years now. He seemed genuinely happy to see us and to show us how his brewery within Sierra Nevada worked. I must say, it is state of the art & he has some great beers fermenting, which he allowed us to try. The Pilot Brewery that he runs is where they tweak ideas for new recipes.

Fish bowl with Steve and Scott

In the “Fish Bowl”, we all met up to discuss our project. Steve tells us about the history behind Sierra Nevada.

It is a cool story and I will share some tidbits with you, other than what you may find on your own History of Sierra Nevada.

From 1980 – 1989 they had only a 10 Barrel Brewing System. The original kettle is an odd looking fabricated piece of used dairy equipment that Ken made himself. That kettle is still used to this day by the boys at Mad River Brewing Co. At first, the beer was sold in bottles only.The three original beers were Pale, Stout and Porter, which are still around today and excellent examples of each style. The first kegs were used in 1983 and were the old style Golden Gate kegs. They bought them from AB for about $15 each – a fraction of the cost of new kegs. The head brewer is Steve Dressler and he has been on their team for 27 years.

Early days at Sierra

In 1981: New Albion was producing 450 barrels annually, Sierra – 1500 barrels, Anchor Brewing – 25,000 and Yuengling 200,000. Today Anchor does around 100k barrels and SN is doing around 1M barrels. In 1989 SN moved into a new building and bought a 100 Barrel system. In 1998 they bought a 200 barrel system and expanded creating an east side and a west side. Today, they have 800 barrel fermenters, 50 of them. The daily brewing schedule requires the use of over 100,000 pounds of grain.

Sierra has a 9 acre organic hop field next door – for their Chico Estate Harvest Ale. They grow two row barley on 30 acres near their rail station. The brewery  uses about 4 rail cars of grain per week. At any time they have almost 1M pounds of grain on hand.

Grain Hauler

Let’s talk about Green living for a moment. I learned that 99.6% of all solid waste is recycled at SN. That their hop field is watered with their treated water from brewery production. The trucks are biodeisel. Their rooftops have 10,000 solar panel systems to feed the energy to their fuel cells. They have a farm that the local university uses to train their students on animal care and land management. The cattle on the farm are fed the spent grain from the brewery and the beef is used at the SN pub. All in all, SN is about 92% self sufficient and definitley setting a good example for sustainability. We don’t learn this from their marketing plan – it’s just how they think the brewery should be run. They’ve created a pretty incredible work environment. The group seems pretty darn humble and every person I encountered seemed genuinely happy to be there.

The Beer that is coming to Texas very soon will be called The Edge of Darkness. The campers decided to do a robust brown ale that was 6.5% abv – using Pale Two Row malt, Caramel Malt 60 and 120 L and some chocolate malt for color and flavors.

Rusty adds the grain

Mashing the grain

Testing the PH levels of our wort

The hop bill was HUGE – this is something Sierra is known for and they encouraged us to dig through their hop storage and use whatever we wanted. Scott was careful to keep us in the right direction and not let us pick anything too far out there.