Sunday, February 10, 2008

More on Trends

So my last post: Swallowing Trends, I discussed the idea that due to hops shortages, extreme beers might be on the decline and with that might come a whole new wave of older or experimental beer styles to keep the "interesting-ness" trend flowing.

Well, Friday night, I spent another wonderful evening at The Gate, one of my most favorite beer bars in NYC (Keep a look out for one of my Pub Crawl beer bar reviews). There, I had another blast of beers that have not gotten much play in the past, but I think we are going to see more and more of them in the future.

First up, Maibock. I am having trouble recalling the name of the producer, but I am guessing that it was Ramstein, but I could be totally wrong on that. Maibock is bock that is usually brewed in May. They are dark lagers that are stronger in alcohol (Bock means strong in german) and stronger on the malt side as is typical with most german beers. My Maibock was a darker amber in color, but had an intense honey aftertaste to it. Delicious and still blows me away that German-style beers can get such complex, rich flavors without any adjuncts in the brewing process. Sorry for being a bit light on the details of the beer (Other than it was really good!), but with such a drinkable, but highly alcoholic pint in front of me, I tend to forget the details. Needless to say, really tasty and keep a look put this spring for any and all Maibocks.

Now, one beer that I did have and vividly remember was Brooklyn's Smoked Wezienbock. This style is similar to the Maibock in that both are bocks, which means darker and more alcohol, but that comparison can end right there. This is an AMAZING beer and anyone who has a chance, please order. You will not be disappointed. As I have said in the past, I am not a big breakfast person, but this beer epitomizes breakfast flavors. First up on the palette is the smokiness from the smoked malt. It is really meaty, like smoked bacon, meaty. Tasty! Quickly followed is the sweetness that was similar to the Maibock, but instead of the honey taste, the bananas and cloves that most weise beers are know for, kicks in. To me, this beer reminded me of banana and spiced pancakes, topped with smoked bacon and maple syrup drizzled over everything. I only had a half pint of this, which was the perfect amount. I think the Maibock was definitely more drinkable, but I have to hand it to the Brooklyn Brewery for not going to hog wild with the smokiness. More often than not, the smoke in beers overpowers both the palette and the rest of the flavors in the beer. This was not the case with Brooklyn's Smoked Weizenbock. Again, truly amazing beer.

Lastly, one thing hit me when I ordered my first beer that night. When writing my last post, I didn't take into consideration the wonders of cask ale. Cask ales provide a unique drinking experience and will defiantly attract the beer explorers, such as myself. The downside of this idea, which is rather major, is that more bars and more importantly restaurants will have to learn how to cellar and serve cask ale. As I said, it will be popular with the serious beer drinkers, although, I am curious if it will be as appealing to the more causal drinkers. Drinkers who might have been willing to tempt fate on an Expresso Imperial Stout, but might think otherwise on a flat (I say lightly carbonated), warm (I say more flavorful) beer.

As with most predictions about the future, most will be proven to be bunk and then there are few that get to say "See, told you so!". Which one will I be? Who cares, I am too busy enjoying Brooklyn's Smoked Weizenbock to care.

Friday, February 8, 2008

Swallowing Trends

Everything follows trends. Fashion, music, campaign slogans, and even something as geeky as web design. For any beer geek and even the casual beer explorer, you are probably aware that the hot style of beers have been the imperials. Imperial Russian stouts, Imperial Pilsners, and the mother of all Imperials, the Imperial India Pale Ale.

For those of you who don't really understand what it means for a beer to be imperial, here is the lowdown. Imperial beers are usually high in alcohol, which mean they have been made with more malt. The higher malt creates more sugar in the brewing process, which means more alcohol is produced in the fermenting process. WooHoo! But with that boost in sugar and without anything else, it will be too sweet of a brew. To balance out this sweetness, brewers add massive amounts of hops, beer's bittering element, and in the case of the Imperial IPA, they add an insane amount of hops. These are the qualities of all imperials, regardless of style.

The interesting thing about trends is that one thing can happen and derail it all. For imperials, that bump has happened. The key ingredient to make an imperial beer is hops. Without hops, an imperial becomes an out-of-balance sweet ale. Hops prices have sky rocketed due to poor crop seasons in the U.K. and eastern europe. The United States' crop production was average, but unfortunately there was a massive fire at a large warehouse and a portion of this years hop harvest burnt up. In addition, hop stockpiles usually are turned into extract for large commercial brewery stockpiles. It is believed that those stockpiles are gone. To make matters worse, much of land that once was cultivated for hop production has gone to more valuable and less fragile crops. As a homebrewer and the last in the long line of those requiring hops, I have seen prices on a few ounces of hops almost double and many are not even in stock. All in all, hops are scarce.

Does this mean that your favorite hoppy beer is is on the verge of extinction? Nope. Many brewers have contracts with farmers and will probably keep on brewing without a change in recipe. But I believe that brewers will be less likely to create a whole new line of beer that require massive amounts of hops. They will continue brewing their hoppy beers because they have built an expectation with their customers, but in the next few years don't expect as many newly developed beers that require lots of hops.


With the fall of thick gold chains came the rise of hammer pants. This too will happen with beer. Now, I am not usually the one that enjoys making predictions, but I think I might have an idea where brewers might stray with these low hop reserves. Beer drinkers have gotten used to these interesting beers that challenge their palette and if brewers don't have hops then they are going to have to create something else to grab our taste buds.

There are two possible avenues I see brewers taking. One is barrel conditioning. I have already begun to see an influx of porters, stouts and other ales conditioned in used wine, wiskey, bourbon and even sake casks. They impart oakiness, vanilla, burnt carmeliness and the most interesting, a sharp sour twang. The sourness is usually imparted thru a yeast strain called Brettanomyces. Typically, this strain of yeast is not a good thing to see in your beer, but when used on purpose, the beer can get interesting. The yeast is already living within the barrel as red wine makers like to use it in low levels to help develop complexity and an aged character. All I know is that it can do some funky stuff with beer and I like it.

The other path that I see breweries following is digging deep into their recipe chest and pulling out their oldies, but goodies. There are many styles of beer that do not get much play today. I have already discussed the Berliner-weisse; then there is the Rauchbier, a smoked malt beer; the Alt, german for old and has a big malt taste; Saison, a crisp french farmhouse ale; or maybe Bier De Garde, another french ale but more malty than the Saison. All of these beers play more with grain and yeast rather than with hops.

These older styles are more likely a short term fix while the other stuff is aging in old barrels. Or maybe we will see a mixture of these old styles of beer conditioned in the oak barrels. I could easily see a Gueuze Lambic, a spontaneously fermented wheat ale, conditioned in an old Pinot Noir barrel.

While some may not be as excited about my Pinot Lambic as they are about an imperial coffee stout, one thing for sure is that when ingredients go scarce, the chefs begin to cook with what they have. For me, as long as it keeps my interests peaked and something other than a bud in my hand, I will be happy.

Cheers!