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I’m Drinking Don Younger’s Beer

This was written by on January 31, 2012

Today marks the 1-year anniversary of Don Younger’s death. For those who don’t know, Don was the owner of the Horse Brass, Portland’s legendary beer bar. And that’s telling it lightly. It’s a mecca, with some of the world’s best, most rarest beers on tap. He collected friends in the brewing community like this guy collects miniature liquor bottles. Brewers would always set a keg of something special aside, and Don would put it on. I wrote a lot more about my recollections of Don over on my failed 999 Beers blog, and guest BS’er Chris Tacy actually bar crawled with him a few years back. Good background reading.

But I’m writing to tell you about a beer I’m drinking right now. It was Don’s. I made it to his estate sale on the second day, and most of the good stuff (if there was good stuff – Don had dissimilar taste in beer to me) was already gone. But there on the shelves, I found something dusty and … curious. A six-pack of Henry Weinhard’s Private Reserve. Bottling number 13.

This is not a beer you’d normally age, so it must have had some significance. Or not. When I die, I suppose people will find lots of things around and wonder why I kept them. That G4 in the basement, for example, circa 1998. Equally dust-covered.

Weinhard's Private Reserve, Batch no. 13

The label says “only premium quality brewing for four generations.” So maybe it’s one of the last brews from Henry’s before Miller’s takeover? That was in 1999. This could be a 13-plus-year-old beer. Or not. Marketers can be … misleading.

I can tell you one thing – there’s no born-on date. Nor is there any carbonation. The cap was a bit tarnished, and the screw-top never was a reliable barrier for gases in or out. No sound at all when I opened it.

It is absolutely clear, though. No sediment in the bottom, either. Guessing this, like its present-day descendants, is not bottle-conditioned.

And the taste? It’s faint. Just a hint of wet malt. Very thin. I doubt I will drink more than a sip or two, but it smells nice. Like Fuller’s Vintage, even. But very little actual flavor. Vintage beer-scented water.

Rest in peace, Don. Maybe someday you’ll tell me what you were saving this for.

Update: one more thought. The bottle doesn’t include a bottle deposit on the label. Oregon’s famous “Bottle Bill,” which added a 5-cent deposit to beer bottles, was enacted in 1971. It’s hard to believe the beer could be that old, though.

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Shapes to Describe Beer

This was written by on January 30, 2012

In November of 2009, I had a wild hair while attending a design gathering here in Portland. Based on some trouble I’d had keeping legible notes at beer festivals, and some inspiration in the form of a custom publishing platform called Scout Books, I came up with 33 Bottles of Beer. You know, the beer-tasting notebook that’s taking over my life?

My main requirement (other than the device being pocket-sized and battery-free) was speed. I wanted to be able to take notes quickly, so I could spend more time drinking, er … sampling. Here’s what I came up with.

Beer Review Page from 33 Beers

So I incorporated some quick graphic devices that made taking notes as quick as I could. Think checkboxes. Doesn’t take but half a second to make a tick.

But flavor threw me for a loop. Flavor is inherently fuzzy. Not binary, as in “checked” or “un-checked.” There are shades of flavor. Gradients. Spectrums. So, my graphic design brain started firing. How could you quickly describe varying levels of flavor, and do so visually?

I ended up with what’s called a “radar chart,” which I call a “flavor wheel.” Some people also call it a spider graph. I think it’s what makes 33 books special (yep, there are wine, cheese, coffee, cigar and whiskey versions, too), and it’s usually the thing people remark on when they look at the books for the first time.

But I wondered the other day (I was drinking some 9.4% abv Black Boss Porter) – if I were creating a new beer review book – what might some other tasting notation options be?

One option might be “Harvey Balls,” which are used by Consumer Reports for comparative data. Equally quick, but “flavor balls” doesn’t exude … well, it sounds gross. Sorry, Mr. Harvey. And frankly, it doesn’t look as cool.

How about a simple bar chart? Elegant, and that might allow for even more gradation. The flavor wheel is kind of limiting, with just five points. This option, which I’ve dubbed “the Flavor Grid,” while a bit longer vertically, allows for quite a bit more nuance – score beers from 1 to 7! That’s … huh … 20% more. Or so.

No, way too much ink to fill that thing up. I got tired after just two of the 16 descriptors! And eco-friendly is important to me. Plus, space is at a premium since the books are designed to be pocket-sized. Maybe if I had a little more space to work with, I could come up with something better. Or not.

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Is this thing on?

This was written by on January 20, 2012

Yeah, yeah, another “I just realized I haven’t posted to this blog in a long time …” post. Thinking about firing BS Brewing back up again, though. It might be a “one night only” thing, since Bruce and I are joining Ezra on what is sure to be a story-filled beer bus adventure in a few weeks, or maybe not.

Anyway, is anyone out there still reading us?

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ReinheitsgeWhat?!

This was written by on July 9, 2010

This year’s annual Independence Day backyard blind beer tasting challenged palates and flaunted the vaunted German beer purity law of 1516. If you’re not familiar with the law, it basically limited 16th Century German brewers to three ingredients: malted barly, hops and water. Turns out they hadn’t figured out what yeast was at that point, so it wasn’t listed.

Here’s the relevant text, translated to English:

… We wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities’ confiscating such barrels of beer, without fail.

I’m guessing the Court authorities never, ever paid for beer. “Yeah, I’m pretty sure I taste some cassis in this doppelbock. I’m going to have to confiscate it. For my belly.

reinheitsgewhat-ballot

I selected beers that all included something funky. Each beer was poured behind closed doors; tasters (aka our party guests) were asked to identify the Reinheitsgebot-violating ingredient from a list. I’ll be honest – I thought this would be the easiest challenge to date. But identifying some of the flavors proved difficult, especially in the berry department. Here’s what I poured:

  • Jasmine: Avatar Jasmine IPA, Elysian Brewing
  • Espresso: Overcast Espresso Stout, Oakshire Brewing
  • Chocolate: Imperial Chokolat, Southern Tier Brewing
  • Blueberry: Bluebeery Ale, Marin Brewing
  • Raspberry: Wild Raspberry Ale, Great Divide Brewing
  • Honey, Basil: Organic Honey Basil, Bison Brewing
  • Chipotle Pepper: Chipotle Ale, Rogue Brewing
  • Apricot: Aprihop: Dogfish Head Brewery

Of the bunch, I’d say the Aprihop (beer review at 999 Beers), Jasmine IPA and Overcast are in the category of “beers I’d definitely drink again.”

The Chokolat was widely imagined as “delicious over ice cream,” and I think that would be a good combo, if infrequent.

The Bluebeery tasted a little too artificial for my liking, but the Wild Raspberry had the real flavor of raspberries in every sip (I compared it to fresh-from-the-bush raspberries between pouring sessions!).

If you’d like to replicate the tasting menu, here’s the ReinheitsgeWhat?! tasting ballot, designed by yours truly.

Previous tastings:

  1. 2009: Us vs. Them (Domestic and Foreign examples of Sours and IPAs)
  2. 2008: Red States vs. Blue States
  3. 2007: Red, White and Blue Beers
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