Belgium: I’m Leuven It!

I would like to offer my apologies to my tens of followers as it has been far too long since my last post. Truth be told there has been little blog worthy beer activity during the long German winter. With daylight hours growing ever longer my desire for new and exciting beer venues is on the rise. My desire became so overwhelming (Still Referring to Beer) I took to the interwebs in search of a new beer adventure. After thousands of nanoseconds “On the Line” my eyes fell on the Zythos Beer Festival in Leuven, Belgium. Eureka! Leuven Belgium is a mere five or so hour trip as the Ford flies. Leuven is also home to largest University in Belgium where a friend of mine is currently studying philosophy. The pieces were falling in place nicely.  I hastily purchased tickets which included obligatory tasting glasses and eight tokens for beer samples. Only eight tokens for a festival with more than 80 booths and 500 beers!?!?!?!?  Challenge accepted

Leuven has a rich beer culture, being the birthplace of several beers such as (Cough) Stella Artois, Leuvense Tripel, Domus, and Keizersberg. Leuven is also home to the worldwide headquarters of Anheuser-Busch InBev…..Enough about them. My Navigator and I arrive in Leuven Friday evening, taking enough time to check into our centrally located hotel before striking off in search of food and of course beer. AB InBev aside Lueven is a magnificent town with picturesque buildings and churches dating back to 1400’s.

Town Hall

We arise at the crack of 1000 am, meeting the “Philosopher” at 1100 to catch the shuttle bus to the fest. It’s painfully obvious that the early worm may catch the worm, but he definitely didn’t catch the first bus as nearly a hundred people fight to board the complimentary city bus. Fortunately the organizers anticipated this and a mere seven minutes later another bus arrived, whisking us away to a date with beer destiny. We enter Brabenthall, barely, as hundreds of “Advanced” ticket holders anxiously await the high noon opening. Well, hundreds minus one. The Philosopher opted to purchase tickets at the door, propelling him to the FRONT of the cash only line with an eye popping three other people! Fortunately he is not only a scholar but a gentleman and quickly secured brewery swag while we slogged our way in. Once inside my Navigator quickly purchased not less than 30 additional beer tokens which she evenly distributed to the rest of us. That’s why she is the Navigator.  Now to the beer!

It goes without saying that ones first beer MUST be a traditional Belgian style. We quickly get a sample of Palm Belgian Amber, a run of the mill Tripel by Steinhaus Brewing. We then opt for a Viven Imperial IPA. I have sampled several European IPA’s and none could hold a candle to an American IPA. Much to my delight Viven is the exception. I could have just easily been drinking an IPA at beer fest in Virginia! For the rest of the afternoon we alternated between traditional Belgian beers and Belgian craft beers until finally both we, and our tokens were exhausted. In total we had sampled 18 beers (I managed two freebies) but could have easily sampled twice that many without scratching the surface. Beer was not the only thing on the menu as there were numerous food trucks serving up pizza, burgers, and of course, don’t call them “French” fries. One of my favorites was what I dubbed “Meat Fries”. Unlike Poutine which I enjoy very much these fries come with what can only be described as beef stew on top! If my calculations are correct, between food and beer, I consumed approximately 48000 calories! I may be exaggerating slightly.

"Meat Fries"

"High Noon"

Suffice to say I am looking forward to next years Zythos fest. Belgium is a beer country, more so than Germany, in my humble opinion. Beer shops abound in most every city we passed through. As of this writing I have more than 40 Belgian beers in my cellar with plans to double that number by the official start of summer. For anyone even remotely considering a trip to Belgium and the awesomeness that is the Zythos beer festival I can only say

DO IT!

Until next time,

Stay Crafty

Stress Brewing (Part 2)

Welcome to part 2 of “Stress Brewing”. As I stated in episode 1, brewing and drinking beer is my outlet. When all seems lost and I feel as if my head may explode I brew beer. Brewing a batch of beer became a QUEST. With the help of my wife I purchased a turkey fryer, which is easily converted to beer brewing, at least that’s what I thought.

Immediately after the purchasing my “New Equipment”, I started the process of securing ingredients. Reaching out to my ever expanding network of European homebrewers I learned that most homebrewers here order ingredients online, as there are few if any brick and mortar brew shops in Germany. After not less than six hours, and thousands of curse words later, I decide that German online shops are out of the question, opting for a UK supplier. In a matter of minutes I order all the ingredients for one of my award winning IPA’s (I only have one award to my credit but it sounds more impressive this way). The website states “Guaranteed Delivery in 48 hours”. YES, that’s for me! Apparently the 48 hour rule only applies to people within a one block radius. Who knew? Nearly two and half “48 hour blocks” (Five Days) later my wife calls me at work to inform that the “Shipment” has arrived, and some of the ingredients have exploded.I yell with joy, jumping in the air, much to the ire of my coworkers. (Apologies to the security folks) I tell my assistant brewer (AKA my Wife) to “Bag” whatever is loose in the box and I will deal with it when I get home. All of the pieces are finally in place. New “Equipment”, AND ingredients. This weekend I BREW!

There are many similarities between a turkey fryer and brewing equipment. Basically an open flame heating a big kettle is where the similarity ends. The packaging on my “Turkey Fryer/Beer Brewing Equipment” stated, some assembly required. “Assembly” is an understatement in any language. Unlike traditional brewing equipment this one comes with a “Safety Timer” because so many people have burned down their neighborhoods trying to cook thanksgiving dinner. Apparently the powers that be have determined that a 15 minute timer would prevent this from happening. Nay nay, where there is a will there is a way.

It’s a gorgeous day in Southern Germany, a rarity for the first week in December with temperatures rapidly approaching the mid-50’s. I hastily assemble my new brew equipment and gather all of the ingredients. Today is the day I relieve my stress!!! At least that’s what I thought. I place my ‘Equipment” on the patio as neighbors scuttle about, in a vain attempt to protect their “Kinder” from the American fool. I turn on the gas and flick my bic lighter near the burner…. Nothing. I flick my bic again and again but to no avail. Son of a !@$()!!!!!  A subtle hissing noise of gas emanates from the burner as the neighbor’s dog whimpers. I turn off the gas and reevaluate the situation, determining that the “Safety” timer is obviously the problem. I reset the timer and try again. KABLOOM! The burner ignites. Now I wait. In a matter of minutes the water in the pot begins to boil as thousands of BTU’S (British thermal unit) work their magic.

I am ecstatic, overcome with a feeling of euphoria as I am one step closer to “Destressing”! I add the malted grains, reduce the heat, open a beer, sit down and wait. My eyes begin to flutter in the warmth of the sun when suddenly, DING! The timer expires and the flame goes out. %#$!!!!!! I grab the lighter and try to light the burner. I hear and smell it before I feel it. “It” being the hair on my arms burning as they make contact with the burner frame. Over the next 90 minutes this process would be repeated several times, until my arms were as bald as my head.

Despite all of my trials and tribulations a magnificent IPA was born. Today, with a feeling of inspiration, and regrown arm hair, I ordered the ingredients for a chocolate Belgian quad. Delivery service and beer gods willing this weekend I will brew my first batch of 2017. There will be little fear for my safety as the temperatures are in the 20’s and more importantly the “Safety” timer will be removed.

Until next time

Safe brewing and prost!

Stress Brewing (Part 1)

Most people need a stress reliever. Some relieve stress through exercise, some through baking, and yet others through drinking. I discourage everyone from simultaneously employing all three of these techniques. (Although I would pay money to see this)Not surprisingly I relieve stress by both drinking and brewing beer. (Hence the name of the blog). Since the inception of my world class blog I have focused on drinking beer. I believe it is now finally time for a post about my brewing exploits.

In late September it finally arrived. I opened the boxes with baited breath, my heart racing as I tore away the packing paper franticly searching for that irreplaceable meaning of life……my brew pot. Moving halfway around the world is uber stressful, and I desperately needed some stress relief.

My Kitchen Stove

The kitchen stove is the key to my homebrewing as I am a partial mash brewer. Partial mash brewers, unlike most craft beer breweries, use approximately 20 percent malted and milled grain. The remainder of the malt comes in the form of liquid or dry malt extract. As many of you probably know traditional German appliances differ from standard U.S. appliances. The stove in my new home is no exception. An older German glass-top electric stove roughly half the size of a standard American stove. I definitely need to test this new tool.

I anxiously fill my brew pot with a gallon of water and place it on the largest of the four burners as I go about unpacking less essential items, clothes, shoes etc. Suddenly, I hear it, subtle at first, then increasing in intensity. Is it a train, or possibly a helicopter? I race down the stairs and in to the kitchen, a pair of underwear in hand, to find something right out of the Exorcist. My brew pot was shaking violently, threatening to leap off of the stove. I quickly remove it from the stove, using the underwear as a pot holder. (Safety first) I am overcome with a feeling of sadness and dismay. As a tear trickles down my cheek I know the worst has happened. My brew pot is too wide for the burners, the uneven heating causing the pot to vibrate uncontrollably. Is this the end of my brewing career?  

Every cloud has a silver lining. In my case it’s a stainless steel silver. It’s obvious the kitchen stove is no longer of use to me and it’s time to upgrade my aging equipment (Brewing Equipment).  Over the next several weeks I search online for an economical solution.  Halloween passes and Thanksgiving is rapidly approaching. My stress level is off the charts. My best friend in the UK is visiting brew shops left and right and sends me a package of fresh UK hops. I start twitching as the urge reaches unbearable levels. I feel like I may explode. I NEED to BREW! Then it happens. While wandering through a local store my wife finds a cheap alternative. A turkey fryer, including a seven gallon pot and a GAS burner! Let the brewing begin!!!!!!!

My New Turkey Fryer

Tune in next time for the continuing saga that is my first homebrewing experience in Germany.

Prost!

It’s Been Such a Long Time

It has been too long since last I posted to my blog. So many things have happened since my arrival. Beer fests, brewery visits…the list goes on. Since my last post I have acquired traditional lederhosen, and worn said hosen in PUBLIC. I have visited a local craft beer brewery and discovered there is in fact a budding local craft beer scene.

Last October I donned my shiny new lederhosen, striking off to the second largest October fest in Germany.

The atmosphere at a German beer fest is electric. Thousands of people come together for one purpose, to drink beer. Visitors fill a multitude of beer tents where bands play everything from traditional polka to Supertramp. Singing is not optional, it’s mandatory while picnic tables are not for sitting, they are for standing!

The later it gets, the more table dancing there is.German fest beer may not be at the top of the quality chart but what it lacks in quality is certainly made up for in QUANTITY! A typical craft beer drinker would scoff at the  at the roughly 5.5% ABV of German fest beer Four beers (liters) of beer and several hours later I came to the conclusion that I’m no longer a young man, and lederhosen are not conducive to emergency   bathroom visits. (#LOTSOFBUTTONS).

Kraftpaule

My fest experience was followed by a visit to Kraftpaule, a German spin on a tap room combined with an interesting selection of bottled craft beer in their cellar. After sampling all six beers on tap (Full Pours) I ventured into the beer cellar where I discovered an eclectic selection of bottled beer. From a marketing perspective Kraftpaule nailed it. Six pints of beer and hundreds of Euro later I staggered away with an extensive array of bottled beer ranging from Californian brewed West Coast IPA’s to traditional Trappist Belgian beers.

CAST Braurei

In November I attended a hop fest at the local CAST Braurei. Located in what can only be described as an alley CAST brewery is what most in the U.S. would consider a nano brewery. Operating on a modest homebrew-like brewing system CAST members franticly poured flights of craft beer amid a fest-like atmosphere of a hundred or so people lining picnic tables. Despite the size limitation CAST is worth a visit. While their IPA is not what the average U.S Craft beer drinker would expect, by German craft beer standards it scratched my itch for hops.

Over the last few months I have gained a new appreciation for the craft beer scene in Germany. Much like the craft beer scene in the U.S. 10 years ago German Craft brewers strive for market share against the entrenched traditional German Beer culture.  It is nothing short of inspiring to witness first-hand the evolving German craft beer scene in the shadows of the big “Fest Tent” that has always been the international trademark of beer in Germany.

Until next time,

Prost!

A Visit With Carl

      

Carls Brauhaus , located in Stuttgarts Schlossplatz  (Palace Square), is named after the founder of  the DInkelacher brewery, Carl Dinkelacher. Founded in 1888 Dinkelacker brewing is an infant by German standards, selling their first bottled beer in 1897. In 1900 Carl Dinkelacher was the first brewer in Stuttgart to brew a beer with the Pilsner brewing method. Fast forward to 1996 when Dinkelacher merges with Stuttgart’s Schwaben Brau making Dinkelacher-Schwaben Brau Stuttgart’s largest beer producer. In 2004 Dinkelacker-Schwaben Brau makes a deal with the devil, becoming part of InBev. Fortunately in 2007 they are able to successfully purchase their independence from the InBev devil, no small feat by any standard.

 

I learned the history Dinkelacher while reading the menu at Carls Brauhaus (Thank You Google Translate) and enjoying a half liter of their Kellerbier (Cellar Beer), which dates back to their original recipe in 1888. According to their menu Carls Brauhaus serves “Fresh Beer Straight from the Barrel” and this beer doesn’t disappoint. Cloudy, as a Kellerbier should be, it tips the scales at a modest 5.6% ABV. Perfectly balanced this beer goes down with ease, leaving me wanting more. Unlike breweries in the states a “Sample” at Carls is a half liter, so I eagerly ordered a half liter of their Privat, a 5.3% ABV Dortmunder Lager. Again I am not disappointed. The beer lineup at Carls Brauhaus consists of 10 traditional German beers. Fearing I may not be capable of returning to my point of origin I cease my “Sampling” but will continue to visit Carls in an effort to sample the remainder of their lineup!

Beer quality aside, Carls location is nothing short of spectacular. Located near the “New Palace” (Original Heavily Damaged in WWII) the area is adorned with sculptures and water fountains, surrounded by shops and eateries. The original Palace was once home to the Kings of Wurttemburg and is currently the home to the ministries of Baden Wurttemburg state government. I can think of no better place to experience historic beer, than in such a historic palatial setting.

"New Palace"

Until next time,
Prost!

Wilkommen in Deutschland

Three weeks since my return to the land of beer and one thing is painfully obvious. Not much has changed in the German beer universe since last I lived here some 25 years ago.. The tried and true brews are still prevalent. Pilsner, Weizen, and Bock abound.  Who would have thought that Germany would ever lag behind the American beer scene. All hope is not lost though as German millennial’s strive to bring Germany, kicking and screaming into the 21^st beer century.

My first introduction to the German craft beer scene came via an unexpected find. While eating dinner at a local bier garden I noticed a chalk board labeled “Craft Beer”. There were only three beers listed and as I would soon discover they are all from the same German Brewery. It Is probably also worth noting that most “Craft Beer “in this part of Germany is in bottle form, not available on tap.

Enter Lucky Hop. Lucky Hop is a German spin, on an American interpretation of a British IPA. Produce by Distelhauser Brewing it tips the scales at a whopping 7.7% ABV and 77 IBU. Maybe they should have called it “Lucky Sevens”. While not as Hoppy as most American IPA’s it still managed to scratch my hop itch. Distelhauser also produces “Black Pearl Classic Porter” and “Loch Ness Classic Stout”, along with several other traditional award winning German beers. While I have only sampled one of their beers you can expect a future post detailing a planned visit to their brewery.

 

Hohenzollern Castle

On the German Pilsner front one beer stands head and shoulders above the others . After a long arduous hike to a local castle on an uncharacteristically hot day (Low 90’s) I was rewarded

with a bier garden. While they only served Pilsner and Weizen there was a diamond in the rough. Furstenberg Pilsner is absolutely delicious on a hot day. The beer is refreshing yet strong

enough to remind one that they are actually drinking alcohol.

In conclusion it is worth mentioning that I have only sampled a small portion of available beer and visited a limited number of beer venues since I have arrived. This post is in no way intended to “poo poo” German beer, or portray myself as the “ignorant American”, but merely a reflection of my observations so far. There are undoubtedly some great German beers and I look forward to sampling as many as I can.

Until next time,

Stay Crafty

Queen City Quaff

On the banks of the Penobscot Rivers’ Eastern shore lays the City of Brewer. Often referred to as the Queen City it’s much smaller than its big brother Bangor just across the river. As I enter Brewer I’m shocked to learn of a new brewery, one of the first in downtown Brewer. My “Navigator” quickly fires up Google and we are on our way. I opt not to change my shirt despite the fact that I remain covered in lobster remnants. No time for wardrobe changes when beer is involved.

We find Masons Brewing Company with little difficulty despite the fact that there are no signs. Google comes through again! The brewery sits at the end of Hardy Street, which dead ends at the river. I’m astonished by the size of the building. The large parking lot is filled with cars. Masons is my kind of place, with room for approximately 150 people and an outdoor seating are overlooking the water. It’s downright gorgeous.

The beer list is somewhat eclectic with wheat beers pilsners, saisons and even a weizen. The vast majority of Mason’s beer is in the sub5% ABV range, unusual in this day and age. I take the safe route and order their IPA. Mild by today’s IPA standards at only 5.6% ABV it’s a well balanced example of what an IPA should be. Equally eclectic is the food menu. Arugula and goat cheese abound throughout the menu.  I unwittingly order a bratwurst and sauerkraut pizza, hold the “Arugula”. The pizza is as good as the beer.

 

 As we are paying our bill the waiter informs us that the owner is in the building, and I rush to try to get a word with him but I’m too late.Never to be dissuaded I return to Masons two days later intent on catching up with the owner. Stalkers are rarely dissuaded. As I creepily scan the crowd I sample their West Coast Pilz, an American spin on traditional German beer using both German and American hops. At 4.3% ABV the beer is crisp and dry which is a refreshing change on such a hot day. Suddenly I see an unshaven man in a baseball cap in the brew house. The owner Chris is in the house and begins busily cleaning around the fermenters. After several minutes of awkward motioning he comes to the bar and I introduce myself.  He pours us each a beer and we retreat to a table. Chris started as homebrewer, like many in the craft beer industry. The brewery was five years in planning and Chris designed the building himself. I’m shocked to learn they have only been open 11 weeks. He tells me “This is my mid-life crisis” to which I reply, “If you are going to have one I can’t think of anything better!” Masons Brewing Company is a must visit for both foodies and beer lovers alike. As part of the Maine Beer Trail one needs only to make reservations on the Maine Brew Bus to visit all the local breweries, including Masons. You will undoubtedly find that one stop at Masons just isn’t enough. During your visit please keep an eye out for a scruffy guy in a baseball cap who will undoubtedly be working behind the bar or in the brew house, enjoying his mid-life crisis.

 

Until next time,

Stay Crafty