Dogfish Head, Sojourn or So What?

Dogfish Head Brewery, in Milton Delaware, is the sort of place that inspires slavish devotion in its customers.  The good folks there not only produce a broad range of stunningly good beers, they do so with a palpable sense of delight and an impish sense of humor.  (They bill themselves as makers of, “Off-centered stuff for off-centered people”.)

The brewery and its amiable owner, Sam Calagione, were the subject of “Brew Masters”, a recent series on the Discovery Channel as well as being key players in a documentary film about the beer industry called, “Beer Wars”. Watching the episodes of Brew Masters while consuming Dogfish beers became a routine for myself and (customers and good friends) Robert, the recently-ousted Mayor of Wine Gourmet (according to social-networking site FourSquare), and his lovely girlfriend Vanessa ( . . . or is it Verushka?) who, in all honesty, is a bigger fan of Sam than she is of the beer.

Every week the three of us would gather, pour, and get involved in the stories and personalities on the screen.  Every week as well, we’d speculate on how much fun it’d be to go to the brewery and see it for ourselves. Eventually, we committed to a plan of driving up early on a Friday and staying in the area through Sunday and visiting both the brewery in Milton and the Alehouse in nearby Rehoboth Beach.  We set a date and pinky-swore on it.

The appointed Friday morning came early. The night before I had tapped the face of the digital alarm until it read, “UnGodly”, toggled it to “on” and then went to bed. The alarm began banging away at 5am, demanding, as is the way of alarms, that I drag my tired behind from the comfort of the sheets and tend to its silence.

I just want go on-record here.  5am is an hour made for those whose honest toil produces sweat.  It’s an hour familiar to farmhands, fishermen, and the day-laborers that congregate at big-box handyman stores. It’s not for the soft and foggy-headed, like me.  So, why so early?  Vanessa ( . . . or is it Valerie?) had secured for us a 2pm appointment for a tour of the brewery and we had calculated with the cruel algebra of travel, that, if we were to make that time, we’d need to be wheels-rolling by 6am.  So, sleepily I made sandwiches, coffee, and hard-boiled eggs and threw in some cookies and small boxes of orange juice to sustain us.  As the GPS indicated, the trip was in excess of 300 miles and we were not expecting to stop, except as nature may occasionally demand.

We were now a party of four, as I had invited along a woman of new and devoted acquaintance and we gathered, pre-dawn, bleary-eyed and with far more baggage than a 2-day trip should warrant but confident that most any contingency, short of apocalypse, had been accounted for.  In the days leading up to our happy journey, I had contacted Josh, a Dogfish mucky-muck whom I’d once met in a beerily official capacity.  I told him of our upcoming pilgrimage and asked if there were any arrangements that could be made to, perhaps, “enhance” the experience of the tour and pub visit.  I was hoping for some kind of code word or secret handshake, but the magic words turned out to be simply, “Kristin” and “John”.  Our ducks, if not our stars, were aligned.

As mentioned earlier, the ex-mayor and I had been waxing rhapsodic about Dogfish Head products for many months.  Though neither of us would admit it, we each harbored a Wonka-esque fantasy of the Dogfish Brewery, imagining ourselves frolicking between the vats, stopping occasionally to tilt our mouths under open valves of free-running beer and diving into overflowing piles of sticky hops flowers.  As we knew it certainly must be, the reality turned out to be a bit more pedestrian but still well worth the trip. We ran through three states and, because of a small argument with the co-pilot, also through the heart of Washington DC.

We arrived in Milton, a little after 1pm, with creaking knees and crumbs in our laps. The parking lot was filled with the cars of the faithful.  We passed several folks, on their way back to their cars, hushed and aglow with their experience, toting cases of freshly-brewed beer and gift-shop t-shirts.

The building was just as we’d seen in the episodes of Brew Masters, low, clean of line, functional, and relatively indistinct.  Just outside, however, standing sentinel-like and with great distinction is the “Steampunk Tree House”.  This 40 ft. tall metal sculpture takes the form of a tree-house perched on a steel-plate trunk and cradled by open-frame branches.  It is at once, organic and industrial.  It is beautiful, terrible and wholly compelling. It looks like something HG Wells might have designed, had he been taking LSD.

The Steampunk Tree House outside Dogfish Head Brewery

Designed and created by artist Sean Orlando and the 5-Ton Crane Arts Group of Oakland, California, the tree house debuted at the 2007 Burning Man Festival and went on to be re-constructed at several other gatherings.  In 2009, Sam Calagione convinced those with custody of the monster that it ought to have a permanent home and that he had just the spot for it right outside the front door of the brewery. They agreed.  There may have been Dogfish products involved.

We paused on the way inside to “ooohh” and ogle the tree house because, well, there’s no way not to.  It really demands some reaction. After a few minutes, the gravity of the brewery overcame the spell of the tree house and in we went.  The gift shop, where the congregation gathers prior to the scheduled tour, is chock-a-block with beer and Dogfish doodads in the form of T-shirts, frisbees, glassware, and many other items up to, and including, a 12” vinyl LP of Sam Calagione and his brewmaster, calling themselves “Pain Relievaz” and, attacking your ears with beer-related Gangsta-rap. I can only believe that to embrace this item, one must count one’s self among the hardest core of fans.

While the others milled about taking in the Dogfish extravagance of it all, I made my way to the counter.  A nice young lady stood behind the counter and smiled helpfully at me.
“I’m supposed to see Kristin.”, I said.
“I’m Kristin.” she replied enthusiastically.
I told her who I was and she told me that she wasn’t expecting me till tomorrow but that it didn’t matter.  I was both perplexed and relieved. Simultaneously.

We had been cautioned by e-mail before arriving that open-toed shoes were verboten as we would be in an industrial space.  We arrived appropriately shod.  We were then issued protective eyewear.  I assume to prevent drunken eyes in the event of a splash.  Soon the tour started and we were ushered into the heart of the brewery. It was an explosion of pipes and vats.  Everywhere silver pipes carried water and wort and goodness knows what else to and fro.  My Wonka fantasy didn’t seem so far off.  Though I could see that there’d be no frolicking, I did half expect creepy little orange men to walk by, pushing wheelbarrows of hops.

The tour was a shortened version due to ongoing construction at the brewery but Kristin was excellent and the group was properly agog.  We were shown not just the current operation but artifacts of its crude, though clever, beginnings.  (Apparently Sam sorted out a system for “continuous hopping” that involved a 5-gallon plastic bucket with holes cut at the bottom and one of those magnetic/electronic football games, fondly remembered by those of us who grew up in the sixties.)

We finished the tour, returned the protective and queued up to get what we’d really all come for, free samples.  We were limited to one 3 oz. pour from each of the four beers they had tapped for the thirst and amusement of the pilgrims but they were spectacular. We started off with a rich, full-bodied Raison d’Etre with a distinct character of raisins and figs and then moved on to Hellhound On My Ale, a tribute beer to bluesman Robert Johnson – very hoppy and kissed with lemon.  Next in line was Black & Blue, an ale brewed with black raspberries and blueberries and we finished with their stunning brown ale, Palo Santo Marron, a beer that packs copious flavor, and a 12% alcohol-by-volume wallop.

The tote board of available brews at Dogfish Head

Fortunately, or perhaps unfortunately for me, my traveling companion (she of the new and devoted acquaintance) does not drink beer.  Though it is a shocking deficit in her character, she is amply compensated by other charms. Still, she had beer samples which she would not consume and so, I felt obliged.  Thus began my descent into blissful inebriation.  The rest of the day would be spent as if I had wandered out of some Hellish desert of sobriety and stumbled into an oasis of beer.

Before we left, Kristin found us and treated us to a set of t-shirts for the gals and ball caps for the guys, a small perk of my position as a retailer of Dogfish products.  (Thank you Dogfish.)  My head now protected from the drizzle, we returned to the car, a warm and persistent fog beginning to settle around my brain. (Relax, I wasn’t driving.)

We drove the seven or eight miles to Rehoboth Beach and found the house we’d rented for the weekend. It was small but comfortable and just a block from the sand and sea. We agreed that we would go to the Dogfish Head Brewpub for dinner (and more beer) and then left to explore the nearby ocean boardwalk.

It was just the kind of beach experience I love: breezy, drizzly and chilly. (My friends have taken to referring to me as Lestat for my well-known aversion to sunshine.)  But I was alone in my enjoyment and the weather drove us off the boardwalk and into a bar.  Seated inside, we could sit and look directly out to sea and, of course, enjoy the local brew (Dogfish!) on tap.

By a generous application of beer, I brought a quick reversal to the oncoming state of irksome sobriety brought perilously close by the chill.  I probably should have paused my consumption after the point at which I got into a friendly argument with a local about whether or not the silhouette on the horizon was a barge, as he explained, or an island, as my brain insisted it must be.  His longtime residency and, therefore, certain awareness about whether or not there was an island where we were looking didn’t faze me in the least.  Only as the “island” was observed to move a considerable distance over time did I relent and grudgingly accept it as a barge.

Dinner time came and, still pleasantly floating, we taxied over to the Brewpub.  It was crowded and there was a waiting list for tables.  I gave her the new code word, “John”.  She assured me she would let him know we were here and that we would be called for a table as soon as one was ready.  Robert and I pushed our way to the bar hoping that among the offerings would be “Johnny Cask”, an oak-aged IPA whose quality was the stuff of whispered legend and which was only available occasionally at the Brewpub.  To our disappointment, it was not on tap.  They did however have Randall-the-Enamel-Animal set up.  Randall is not a beer but rather a device that is fitted to a tap and filled with a flavoring agent such as hops or fruit and then the beer is drawn through the agent and delivered, flavored, into your glass.  Today it was attached to their 90-minute IPA and filled with hops.  We ordered.  We quaffed.  We ordered again.

The buzz in my brain was now quite loud.  We were called for our table and we sat and ordered delicious pub fare.  John, my secret contact, found us and was solicitous of our good time.  I assured him, with a bit of slur for emphasis, that we were having a wonderful time.  Our food arrived soon after and so did complimentary beers.  Robert and I were served tall glasses of World Wide Stout, a heavily alcoholic brew at approximately 20%.  I am told that I downed it as though it were iced tea.

I vaguely remember having something in the hamburger line to eat.  My world, which had this night been all bright lights and party noises, began to seem distant and disconnected, like I was observing it from the bottom of a pipe.  Though my brain was stomping hard on the brakes, it was too late – like Thelma and Louise I was headed for the edge of the abyss and there was too much momentum to keep me from getting there.  I looked at my companion, fixed her with a steely, though somehow unfocused, look and said, “I have to go back to the house.   . . . Right now.”   She raised her eyebrows, looked at me more carefully – and then called me a taxi.  We left our friends and went home.  It was 9pm.

The next morning my tongue was thick and fuzzy and my throbbing brain, which I was sure would look like a bowl of clam chowder should anyone bother to remove the top of my skull and peer in, stubbornly refused to fire synapses.  Perhaps it was just otherwise engaged in re-establishing routes that would bypass the masses of cells I had killed off the previous evening.

“Did I pay the bill?” I asked, squinting.  To my combined irritation and relief, they assured me that I had.  I enjoyed a breakfast of coffee, Excedrin, and regret.  I swore to myself that morning that I would begin a new life, one of temperance.

By five that afternoon, I had jettisoned temperance and substituted the word, “moderation”.  By eight, I had scratched out moderation and toasted my new credo,  – excess.

What’s the Sexiest Wine in Roanoke?

Let the wine be your guide tonight

What’s everybody drinking with their sweethearts for Valentine’s Day?  A quick look at the TOP WINES at Wine Gourmet for the last week reveal:

#5  Italian Reds –  What says “Cara mia, ti amo molto (My darling, I love you deeply) better than a spicy Italian red and a big pan of lasagna?   After all, the most direct route to the heart, is through the stomach.  si o non?

#4  Champagne – Pricey but impressive, a true Champagne is a sensual delight that is the stuff of seduction.

#3  Sparkling wine – Champagne a bit too dear?, then opt for a frugal cousin.  We have sensational sparklers for as little as $8.99  🙂

#2  Napa Cabernets – Grilling a heart-shaped steak tonight?  Many have purchased the cadillac of Cabernets – Napa Cab!

#1  Red Bordeaux – We have five different labels of the spectatcular 2009 vintage.

 

So, there you are. Five different wine directions you may take with the object of your affection and ardor. But you don’t want to just plop the bottle down in the middle of the table and then tuck the napkin in your shirt.  You want to do this right.  So, in the interest of your love and edification, we boldly suggest the following:

  • Find the person you love.
  • Say his or her name.
  • Say je t’aime:
    • j in je is pronounced [zh] like the g in mirage
    • e is pronounced like the oo in good
    • t’aime is pronounced [tem] to rhyme with them.
  1. Optional: Follow with “my darling”:
    • To a woman = ma chérie, pronounced [ma shay ree].
    • To a man = mon chéri, pronounced [mo(n) shay ree]. The (n) is nasal.
    • You can also choose a different French term of endearment
  2. Optional: To respond to someone who says “I love you,” say Moi aussi, je t’aime (I love you too).
    • moi is pronounced “mwa.”
    • aussi is pronounced “oh see.”

What you need

  • A few minutes of practice
  • A romantic location
  • Your beloved
  • (optional) wine, candles, flowers, trimmed nails, bonbons, a drawn bath, soft music, an engagement ring perhaps …

[One last tip, for the guys:  Silly String is not appropriate and will not be received with an appreciation of your impish sense of humor.]

 

Published in: on February 14, 2011 at 7:05 pm  Leave a Comment  

Join Wine of the Month Club? Reason #1

Wine Gourmet’s Wine Club is made of a hundreds of people just like you – looking for a value, craving a tasting adventure and seeking a little knowledge about the beverage we all love. Each week for the next six weeks, we’ll give you another great reason to join SW Virginia’s largest Wine Club and start enjoying your selections today.

Reason #1
Enjoy $2 discount on each bottle chosen as Wine Club selection. So Club members save $4/month on wine right off the top.

Free membership.

Click here to join online.
Call to join at 540.400.8466.
Visit us to join at 2219 Franklin Road, SW, Roanoke VA 24014.

Published in: on February 4, 2011 at 6:26 pm  Leave a Comment  

The Perfect Gift

Find Gift Baskets filled with high quality wines, thoughtfully selected foods such as Vermont aged cheddar, Rowena’s baby bundt cakes, The Peanut Shop peanuts, fresh-baked biscotti at Wine Gourmet.

See Kimberly present all the baskets on Channel 10’s Our Blue Ridge, December 2010.

The Perfect Gift

The entire basket is assembled right here in the shop.

Perfect gifts for many people in your life.

Neighbors
Newlyweds
Fathers
BFFs
Referrals
Clients

Watch Mechelle put together the most popular gift basket of the season – the 2-bottle basket.

To order please call us at 540.400.8466 or email info@winegourmet.biz

Click Here for all Baskets

 

 

Of Beer & Ball with Greg Roberts

Award-winning Sports Talk Host, Greg Roberts and Wine Gourmet’s Beer Buyer, Aaron Layman talk Football & Beer at Wine Gourmet, Roanoke’s Keg Headquarters.

Visit Wine Gourmet for List of KEGS.

 

Our Glorious Trip to Town House

We love our Wine Gourmet wine dinners.  They’re a great chance to enjoy a nice meal, promote our passion and hobnob with our favorite folks, our customers.  We have experienced delightful wine dinners at Stephen’s restaurant, Pomegranate, and Table 50 but, as high as the bar has been set, this last Saturday, we hunkered down for our most ambitious wine dinner yet.  We traveled to Chilhowie, a town so small the “Entering” and “Just Leaving” signs are back to back.  There, almost inexplicably, sits Town House, a restaurant whose executive chef was hailed just 3 months ago by Food and Wine magazine as one of the ten best new chefs in the country.

I had spent some time reading about John and Karen Shields and how they were enticed into coming to Chilhowie from the somewhat larger Chicago.  I knew that these two had been on the verge of accepting the roles of Executive Chef and Executive Pastry Chef at Charlie Trotter’s new restaurant in Las Vegas.  However, the lure of full kitchen control, proximity to their food source, and a break from the relentless spotlight common with star chefs in large cities brought them, instead, to Southwest Virginia.  Here was an opportunity for the chefs to hone their craft and an opportunity for diners, not living in a big city, to experience food prepared with substantial skill.

We piled a group of 25 diners into a bus (OK, “luxury motor coach”) that we’d hired for the evening.  Somehow, 25 separate diners making their way to Chilhowie and then facing a two-hour drive back after a full meal with wine didn’t seem like a great idea – and so, enter the bus.  We brought with us for the ride some nibbly foods, along with wine, and enjoyed a game of wine trivia.  We arrived in Chilhowie in a state of jovial camaraderie and were greeted warmly by the staff of Town House.
We were ready to let the culinary games begin.

I’ll have to confess that, though I began by taking notes as the courses came to the table, I stopped early on and decided I should just enjoy the experience. It would have been fun to have the opportunity to do a forensic analysis of the plates.  In some ways I wanted to take the dish to a place out-of-the-way, in the light and in the quiet, and study it – or better yet, ask the chef about it.  It’s the same impulse that makes a clever child want to disassemble a watch.  I wanted to fully understand, in order to fully appreciate, each of the components in the dish and how they were combined and organized for plating. Each dish contained items I couldn’t readily identify, even with the menu descriptions right at hand.  But because that kind of analysis wasn’t practical, I had to let the notion go and ponder it in hindsight – after having had time to digest it, if you will.

As each course arrived, I couldn’t help but notice the consistency of appearance.  Each plate could be admired on its own merit as a thing of beauty.  All had a deceptive “casualness” to their construction. They appeared naturalistic but were, in actuality, highly organized. Each bit of leaf and blossom, each delicate component was placed carefully with tweezers or tongs or chopsticks, there was nothing accidental in it.

Before discussing the meal, I should also take a moment to note that the service was, by any standard, exceptional.  Kyra Bishop (co-owner of the restaurant) and her staff, including Sommelier Charlie Berg, could not have been any more welcoming, gracious and attentive to our needs. No aspect of service was found wanting.

Service started with an “amuse bouche”  – a “cookie” whose sandwich was made from a flour of black olive paste and a creamy filling of olive oil and meyer lemon.

Though its appearance gave it a convincing picture of sweetness, it was anything but. The cookie was soft in texture and richly savory, earthy really. Girlfriend Beth, among others, didn’t care for it.  She so wanted a chocolaty, sugary experience because that was the visual cue but, bite after bite, it failed to deliver for her on that level.  Others, myself among them, relished these flavors and wished for more.

For our first course, a “Soup of Watermelon & Slow Cooked Tomato”.  This cold soup was a deconstructed, inspired-by-gazpacho beauty – with raw beet juice, quenelles of watermelon, a smoky slow-cooked tomato, and oysters.  Layered over the top, along with leaves of geranium and shiso, a Japanese mint, were sheets of watermelon rind as thin as a political promise.  It was the type of dish that shattered any slim hope you may have had that this would be a casual meal.  It fairly demanded your attention.

I might even call this, “discomfort” food.  It made you squirm a bit.  You had to accept a profusion of flavors, each rising and falling in their intensity like a gale-tossed sea surface.  First it was the sweet of the beet juice, then the brininess of the oyster, the herbal delicacy of the geraniums, the earthiness of the tomato, on and on.  The textures of the dish, a cascade of squishy densities, were variations on a single, soft theme.
It was also the dish about which the diners were most divided.  Some prized it as something exotic and ephemeral. Others felt that it lacked harmony, that the flavors were too disparate to manage any cohesiveness.  To me, it was much like tasting a complex wine.
In wine, I often find flavors that would, in themselves, be off-putting.  A cabernet, for example, might, in addition to its fruit, have notes of tobacco, leather, cedar, or earth. Disparate certainly but somehow these items still find harmonious expression in the glass.  To me, that’s what this dish was about, a spectrum of flavors and textures and visuals that built a sensory experience.  Whether or not you liked the experience, you had to admire the art of its construction.
With this course, Sommelier Charlie served a rosé of Malbec (Marguery Rosé).  Its deep extraction gives it more body than most rosé’s ,which the wine needed to avoid getting lost in the cavalcade of flavors associated with the soup. And its rich fruit married very nicely to the beet juice that was the “broth” of the soup.

Our next course was Corn & Crispy Pork Tail.  This plating even included strands of corn silk.


It was a delicate affair of corn-several-ways ringed by a pool of basil-infused toffee sauce. It was delightfully sweet without a hint of the cloying. The piece of cracklin’, from the pork tail, was crispy and earthy and stood in appropriate counterpoint to the sweetness of the corn.  We enjoyed Chateau Lahuc Les Tour with this course, a lovely Sauterne whose pairing with this dish was synergistic in that it too was both sweet and complex.

For a main course, we were presented with Lamb Shank Cooked in Ash.  This dish is mind boggling in the extent of its preparation. It would be nearly impossible to make at home as many items needed the support of specialized kitchen equipment and ingredients (see the link at the bottom).  It’s unlikely that your neighbor will have a cup of xantham gum or pickled green garlic or sheets of acetate available for you to borrow.  But that matters little.  What’s important is that the kitchen has done all this for you and it’s now plated and sitting between your silverware as a thing of beauty with a frilled top-piece of impossibly thin, crispy eggplant.


The lamb was rich, earthy and tender as a mother’s kiss.  It was absolutely one of those most delicious things I’ve ever eaten.  – Should I ever be facing the electric chair, I know there’s a significant chance I’ll be requesting this from the warden as my last meal.
With this course Charlie served us a Les Paillieres Gigondas.  This dense, smoky, earthy, spicy wine from the southern Rhone easily matched the bold flavors of the lamb.  If the entire meal had consisted of just this course, I would still have left the restaurant a happy man.

We finished with a dessert, prepared by Karen, – Parsnip Candy.  The “candy” consisting of strips of parsnip poached in syrup and then dried. Several strips of the candy topped a dish of parsnip ice cream, “yeast sponge”, banana and “aerated” coconut (try making that at home).

Heavenly.   Delicate, complimentary flavors pervaded this sweet-as-a-puppy final course. It wasn’t merely good, it left you wishing you could have a moment alone with the serving dish to assault it with a good licking.
With this dish, Charlie produced Phileo, a fragrant and delicate dessert wine from Barboursville Vineyards in Orange County Virginia whose flavors of peach and roses made for an exquisite pairing.

It was an evening of enormous pleasure enjoying fairy-tale foods and knocking shoulders with the folks for whom we get out of bed in the morning.  Thanks to all who went and keep your eyes peeled for our upcoming wine events.  We have plans for additional dinners locally . . .
– and we all want to get back to Chilhowie

A happy table - soon to be happier.

A restaurant full of good folks.

Check out this link for a look at the recipe for Lamb Shank Cooked in Ash.
Warning: not for the faint of culinary heart.
http://www.starchefs.com/chefs/rising_stars/2010/washington-dc/recipe-australia-lamb-eggplant-john-shields.shtml

Take Comfort – Comfort Cuisine has Dinner Ready for You

You are going to love it!  Pick up your freshly-prepared meal and a bottle of wine anytime.  Just visit Comfort Cuisine or call 540.427.1244, order your meal and pick it up at Wine Gourmet.

As for Comfort Cuisine, you’ll fall in love with their foods made with fresh, whole foods.  Everything Chef Jon makes is plain deliciousness.

Check out the video and get a sneak peek of how your meal will be prepared.

Wine Gourmet Tailgating Tips | WSLS 10

We are in the midst of football frenzy in SW Virginia.  With that, our manager, Mike Harper,  goes on the record as to what wines, beers, hot sauces and gadgets go with pigskin.

Wine Gourmet Tailgating Tips | WSLS 10.

Published in: on September 20, 2010 at 2:09 pm  Leave a Comment  

Sum, Sum, Summertime Ale

 
 
Truth be told, the term “Summer Ale” is not an official beer style.  It can be used, however, as a sort of catch-all descriptive term for true beer styles that seem to emerge, gain popularity, or due to their flavor characteristics, achieve a new life – or all of the above – during the three months that follow June 21st.  That Sam Adams Summer?  Technically, an American Pale Wheat Beer.  Wheat beers such as this, along with others like the German Hefeweizen and Belgian Witbier seem nearly synonymous with summer.  Then come a handful of lesser known styles, like the German Kolsch, American Blonde Ale, and many fruit beers that always seem to be clinging to summer’s golden threads, like the little dog hanging on to the girl’s bathing suit in the classic Coppertone ads.

So what makes them go so well with summer? Maybe it’s a simple matter of taste. Consider that more often than not, “summer ales” are wheat based beers. The German Hefeweizen and its American approximation, the American Pale Wheat, are perhaps the most well known styles associated with the warmer months, and with the Summer Ale label.  The wheat in a Hefeweizen, according to German law, must make up at least 50% of the beer’s total grain, and along with certain strains of German ale yeast, contributes to a host of very specific, classic flavors. Among these are banana and clove notes, and sometimes even a bubble gum like taste. Hefeweizens are also left unfiltered and are bottle conditioned, meaning an additional amount of fresh beer is added to the unfiltered beer, which still has enough live yeast to produce a secondary fermentation in the bottle. The leftover, unfiltered yeast produces not only a hazy, glowing, gorgeous looking beer, but the secondary fermentation produces a higher level of carbonation that gives the beer the characteristic crispness Hefeweizens are known for. These flavors, along with the effervescence and the light to medium body, makes for a very refreshing brew, and one that many think fits perfectly when you’re melting in the summer heat. American Pale Wheat beers are an American version of the Hefeweizen, with often a lesser amount of wheat malt and more neutral yeast strains, which produce much less of the classic banana or clove like flavors.

The Belgian Witbier is another summer loving beer. Often confused with the Hefeweizen, since both predominantly use wheat in the recipe, Witbiers differ in a couple basic ways. They are always spiced, with typical ingredients such as coriander or orange peel, while Hefeweizens are not. Witbiers feature raw, or unmalted wheat, while in a Hefeweizen, the wheat is malted, or, heat is put to the grain. Witbiers still have a high level of carbonation, and along with the fruity, spiced flavors, again make for a refreshing summer beer. Think the name “Witbier” sounds odd, and you’ve never had one? Take a look at those taps at the bar again. See the Blue Moon tap? Oh, you’ve even had one before? Guess what – you’ve had a Witbier.

No discussion about summer beer would be complete without the Belgian Saison. The name literally means “season”, and here’s where history again sneaks back into our conversation. According to most versions of the story, Saisons were originally produced prior to harvesting season to serve the farmhands who were out working in the summer heat. Apparently, this particular area of Belgium may have had a particular kind of airborne yeast which produced the complex list of characteristic Saison flavors. They are described as quite fruity, can be somewhat spicy, and are often fairly tart.

There are the others, such as the German Kolsch and American Blonde Ale, which sometimes are pushed under the “Summer Ale” banner. Those two are somewhat similar, featuring a light body, and are often works of subtlety and balance, retaining both a light malt character and slight ale fruityness. Either way, the overall taste is generally sublime. This lightness in flavor and body again makes for a good, refreshing hot day brew.

The “Summer Ale” – a descriptive term really, not an official beer style. Many of the beers that end up with the Summer Ale label applied to them certainly are more than worthy standing alone without it. So what do we make of it, the next time you see those two words printed on a bottle or tap handle? Perhaps it’s best to think of the label as simply a quick way to summarize the probable flavors or body a beer may have. Somehow, the lightness, the crispness, and the fruity ale flavors just seem to go hand in hand with summer. But most of all, the label may give you one vital characteristic. From hazy looking, golden Hefeweizens that look like a lazy summer day put in a bottle, to complex beers like the Saison, to subtle tasting beers such as the Kolsch, they all do one thing well – satisfy and quench a serious thirst the next time you’re on the beach, mowing the lawn, or otherwise sizzling in the summer heat.

Written by guest blogger, Jeff Dean.  His blog was recently recognized by The Roanoke Times as one of the best local blogs.  He kindly took time out of his busy schedule to write this blog post for you.  Thank you, Jeff.  We love you, man!

See what Jeff Dean is up to on The Beer Road – one person’s travels through the world of good beer.

Published in: on July 30, 2010 at 10:43 pm  Comments (1)  
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Sangria. You’re welcome.

Sangria Tasting at Wine Gourmet, Thursday, Sept 10, 5-8 pm

Sangria is the perfect summer sipper.

Sangria is a host’s best friend.  Made properly, Sangria is tasty, food-friendly and a perfect quaffer for guests “not into wine.”

Sangria originated in Spain. The word Sangria comes from the Spanish word, sangre meaning blood. The drink gets its name from the red color of the wine used in a traditional sangria recipe. The drink is also made with white wine which is called sangria blanco.

Sangria is basically a mix of wine, juices, soda water and fruit. Any young red wine can be used in a traditional recipe.

Tried and True Tips for Making the Best Sangria:

1.         Good, quality ingredients are important in this drink. Wine is the dominant ingredient, so take care to use a good wine.

2.         It’s important to allow time for the wine to blend with the fruit.  A few hours or even overnight in the refrigerator will enhance the flavor.

3.         Add soda and ice just before serving.

4.         Use a Spanish Rioja to get the authentic flavor of red Sangria.  We have a few wines that are perfect- Protocolo Tinto $8.99 and Montebueno Rioja $9.99

Published in: on June 30, 2010 at 8:36 pm  Leave a Comment  
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