Volume 5 | Issue 4 - Origlio Beverage


Volume 5 | Issue 4 - Origlio Beverage

D.L. How have you chosen which beer styles to offer?Do you brew what you want to drink or more what youthink your customers want?T.M. Again, it’s that long-form symphony thing. If you’relucky, and we have been so far, then the composition takeson a life of its own and the page talks back and tells thecomposer what to write down. We certainly do things thatare interesting to us, but we are also very much in the world,so we listen to it as well. In more ways than not, I’d say thatour customers have been driving the bus and writing therecipes from the very beginning and we also seem to likewhat they seem to want. Was that as confusing for you as itwas for me?D.L. What’s the story behind the dog “mascot” thatappears on your company logo, beer labels, bottle caps,glassware and now book cover?D.L. Your new book, Lagunitas Brewing Company, TheStory; So You Want To Start A Brewery..? is hysterical.What made you decide to write a book and will therebe others?T.M. I’m glad you liked the story. It is as true as theday is long. All of the stories are ones that we have tolda thousand times and I just wanted to write them down.When you’re living your life, you cannot connect the dotslooking forward, but looking back, the path seems obvious.By writing it down and seeing how even the hard stuffwas all so logical and even inevitable, I think it gives usmore confidence in our decisions going forward intothe murky future. I also thought that beer lovers mightenjoy a peek behind the curtain into the fear andrage that sometimes give birth to something better thanitself. Will there be others? I suppose the next chapters arebeing written right this very moment.T.M. The dog logo was foundbefore there was a bottledproduct at all. Our first twobeers were ‘DogTown Pale’and ‘BugTown Stout’, twoextinct railroad stops nearLagunitas where I startedthe brewery. The bugwas a yellow-green roachand the dog was the samedog it is now. Like I said,our customers are drivingthe bus and they seemed tolike the dog better than the bug. If they’d have liked thebug better, there’d be a bug on every label now!D.L. How did the idea to open a brewery in Chicagocome about and what made the area appealingto you, aside from it being your hometown?T.M. My wife, Carissa handles all of the breweryscheduling and trucking logistics. One morning, shewas bemoaning the price of shipping beer east duringCalifornia harvest times and I asked her howmany trucks were now eastbound each week. Shesaid ten. I asked how much we paid for a reefertruckto NYC and she said six grand. Chicago is alittle less and Florida is a lot more. I started thinking,“Our East Coast markets are mostly growing at 80%to 150%. Ten trucks now will be 20 next year. Sixthousand times 20 trucks is $120,000... Whoa. SoI looked on my iPhone for a mortgage calculatorthat would let me enter a $120k payment and sawthat I could borrow more than enough to build abrewery with that amount. My palms were sweatingas I raced in to show my CFO, sketching it onthe back of a proverbial envelope. He looked at itblankly, then his eyes rolled back in his head andhe choked on his tongue. After we revived him,we called the bank and they said, “uh, sure.”Chicago was the obvious choice since I knew thelandscape there. It is also the trucking rail centerof North America and not exactly in the centerof the country, it’s really pretty far to the eastof center, so to speak. It’s also a beautiful citywith a great 100-year-old, beer-loving culture.It seemed obvious. A week later I went andfound the perfect building and signed a leaseright then and there. Now you know the restof the story.6

What do you do when that big bowl of Halloween candy is taunting you from across the room?Grab a beer and indulge in one (or more) of these spooktacular pairings.Candy CornA Halloween staple, these sugarysweets are best with a beer thatwon’t overpower their creamy vanillaand honey flavors. The fruity yeastcharacteristics and subtle hints ofbanana and honey in AllagashTripel, pair well with the honeyand marshmallow flavors of thesetri-colored confections.Butterfinger ®The only downside to this flaky,peanut buttery bar is that it sticksto your teeth. Wash it down withSmithwick’s Irish Ale which sharesthe same sweet, buttery flavors. Thesoft, subtle sweetness of Smithwick’sends with a hint of toffee dryness,making it the perfect companion tothis “crispety, crunchety” treat.Reese’s Peanut Butter Cups ®Just like the candy, chocolate andpeanut butter are better together.Try a double dose of yummy andpair the nutty cups with Young’sDouble Chocolate Stout. The fullflavored,dark chocolate stout is satisfyinglyindulgent, but not overlysweet, making it ideal with the meltin-your-mouthReese’s cups.Kit Kat ®Forget the trick and enjoy the treatof pairing the flaky wafers, envelopedin chocolate, with FirestoneWalker DBA. The unique hints ofsmokiness and vanilla in this beerwork wonderfully with the vanillaflavoring of the wafer.Snickers ®The round, nutty flavors from thedark malts and Yorshire squarefermentation used to make SamuelSmith’s Nut Brown Ale, are a perfectcomplement to this satisfyinglydelicious chocolate bar filled withcaramel-covered nougat and peanuts.Sour Patch Kids ®Hoppy pale ales will hold up to theintense flavors of this chewy candy.Lagunitas IPA has loads of grapefruithop flavor, which is even morepronounced when paired with thesefirst sour, then sweet, treats. Fora more intense pairing try a handfulwith a Flemish sour likeRodenbach Grand Cru. The soursensation will have your tonguerejoicing as the effervescent tartnessgives way to a juicy sweetness.Skittles ®Homer Simpson had the right idea...-“I’m feelin’ low, Apu. You got any of that beer thathas candy floating in it, you know, Skittlebrau?”-“Such a product does not exist, sir! You musthave dreamed it.”-“Oh. Well then just gimme a six-pack and acouple of bags of Skittles.”Although a brewer has yet to createSkittlebrau, the bitter flavors inDogfish Head 60 Minute IPA contrastthe sweetness of these bitesizedcandies, while the tartnesspairs really well with the citrusquality of the hops in this wellbalanced,East Coast IPA.7

"Wet Hop" Beers...Harvested through hard work and a true passion for brewingBy Steve HawkThis time of year, you expect to seepumpkin and Oktoberfest beers takingcenter stage. But now, there’s anothertradition brewing and it’s tied directlyto this season. It’s called “wethop” beer and it’s special inmany ways.First and foremost, wet hop beeris a real challenge to make. It refersto using hops directly off the vine,which is extremely difficult, ashops don’t survive long afterbeing cut. It takes perfecttiming, lots of labor and thekindness of Mother Nature tomake it all happen. Still, there are severalAmerican breweries committed to theprocess, because it adds a vibrancy andfineness to the taste that you don’t get instandard kiln-dried hopped beers. There canalso be a community element to making wethop beers, which adds to the appeal. These brewsrequire coordination with farmers and the hopsused are often harvested by volunteers. Wet hopbeers are almost always locally produced becausethe process must unfold so quickly. All of these factors makewet hop an exceptionally unique style of beer.In regard to the “community” element of wet hop beers, Iwas fortunate enough to experience the wet-hopping processfirsthand. A few years ago, I was invited to join a dozen or sobeer lovers at a harvesting event hosted by the WeyerbacherBrewing Company in Easton, PA. We were involved inpicking and preparing the hops for their now-retired HarvestAle, which was produced from an acre-wide hop field thatthey planted and maintained themselves. Working in fiveseparate stations, our group of volunteers cut down thevines, stripped off the cones, removed the leaves and otherdebris and piled the hops into inflated baby pools. They werethen immediately bagged and used in brewing the followingday. It was an awesome experience and several weeks later,when I tasted this beer at my local bar, I couldn’t help butfeel emotionally connected to it.Brewpub in Rehoboth Beach, DE and this is what he toldme. “You have to use five to six times the amount of hops youtypically use, due to the water weight in green hops. And thehops must be used quickly and concentrated on the back end ofthe boil to preserve as much flavor and aroma as possible. But,using wet hops produces the freshest, dankest aroma and flavorone can possibly get, and that’s why we love a fresh, wet hop beer!”One of the most popular wet hop beers available today isSierra Nevada’s Northern Hemisphere Harvest Ale, whichis credited with launching the wet hop craze. It involvesshipping freshly-picked Cascade and Centennial hops fromthe Yakima Valley in Eastern Washington to waiting brewkettles in Chico, California. Processed with their oils andresins still at their peak, these hops produce a beer with theunmatched aroma of pine and citrus, along with layers ofsweet and spicy notes.Another wet hop beer being released this fall is thereformulated Autumnation from Sixpoint Brewery inBrooklyn, NY. For this year’s version, the brewers setaside the addition of pumpkin to focus uniquely on the bright,juicy hop flavors of the harvest season. To reflect this update,they’ve also unveiled a new Autumnation logo that embodiesthe spirit of a harvest ale. This fresh-hop brew features wethops of a single strain. The choice of that strain, as it waslast year, was up to the public who voted at sixpoint.com.Deciding among four possibilities, voters selected Mosaic,a hop that produces strong blueberry, mango and tangerineflavors, with notes of rose and earthy sweetness.There are many events associatedwith the fall, and nowbeer lovers can add anothertradition to that mix. Wet hopbeers both embody the spiritof the harvest and exemplifythe passion that Americanbrewers have for their work.It doesn’t get better thanthat.This made me wonder how professional brewers feel aboutwet-hopping. Do they really think it is worth all of the effort?I directed that question to Ben Potts of the Dogfish Head8

The BookshelfSOCIOLOGYDRINKING&Drinking games have been a part of many different culturesfor thousands of years. The earliest reference to the alcoholfueledgames dates back to ancient Greece. Plato mentionsa drinking game in his famous philosophical text, TheSymposium (The Drinking Party) in which partygoers filleda bowl with wine, drank it, slapped it and passed it to the next person.It has also been said that the ancient Chinese took drinking games so seriouslythat they designated referees to monitor their parties.Expand your knowledge for fun and repertoire of modern day drinkinggames with these entertaining guidebooks.SUGGESTED READINGSDrinking Games: One Book, 25 Games, Just Add Booze by DominicBliss, includes over 25 booze-filled games. Bliss’ collection bringstogether classics like Beer Pong with some more challenging gamesyou’ve probably never heard of like Buzz Fizz, played with a circle ofparticipants who, one at a time, count upwards from 1. Sounds prettylame, that is until things get tricky. The rules state that the word “buzz”must be used in place of any number divisible by or containing “5”. Whilethe same rules apply for the number seven, the word “fizz” is used in itsplace. Divisible by 5 and 7? You got it, “Buzz Fizz.” Miss a buzz or afizz and you drink. Those who want to sit out a round can entertainthemselves with the “liquid legends” (humorous, alcohol-related historicalnarratives) that Bliss shares throughout the book.Author and drinking game enthusiast, John Boyer has tried over 450different beers. His book, Fantastic Drinking Games: Kings! Beer Pong!Quarters! The Official Rules To All Your Favorite Games And More, notonly demonstrates how to play each game, but also shares key rules,variations and strategies. Boyer even slips in a few personal memories ofplaying the games himself. With over 80 different dice, card, quarter andcup games, this is the ultimate book for party people! Have fun, but becareful; always drink responsibly.Editor’s Note: These books are recommended for adults 21 years orolder for their entertainment value. Draught Lines does not endorsethe irresponsible or excessive consumption of alcohol.As beer culture continues to thrivethroughout Philadelphia, so too areclubs that focus on beer. Each clubhas their own niche and focus; somebrew beer, others tour local breweriesand one club loves beer so much,the members run for it! These clubsare great opportunities to furtheryour beer education and meet likemindedpeople with a sharedpassion.ALEiens Homebrew ClubAleiens.comThe ALEiens meet once a month at The HulmevilleInn and are dedicated to exchanging “out of-thisworld”homebrewing information and techniques.Eastern Coast Breweriana AssociationEastcoastbrew.comThe ECBA is a group of individuals dedicated topreserving the history of the American brewingindustry through breweriana collectibles.Fishtown Beer RunnersFishtownbeerrunners.comThis unique club combines the love of beerwith running. Members participate in a weekly,three-to-five mile run to a local bar where theyenjoy a beer…or two.In Pursuit of AleBeerlass.comSuzanne Woods, Mid-Atlantic Sales Managerfor Allagash Brewing Co., founded I.P.A. in 2006as a club for women who have a passion forenjoying, analyzing, brewing and learning aboutbeer and beer culture. The club has since beenopened to men as well.Media Beer LadiesMediabeerladies.wix.com/mblThe Media Beer Ladies take advantage of the area’sremarkable beer scene, meeting at regionalbreweries, bars and beer-centric restaurants todiscuss food and beer pairings, learn about thebrewing process and hold beer tastings.Philosophers on TapMeetup.com/Philosophers-on-TapThis is a smaller club for people who enjoyreading and discussing philosophy as muchas they enjoy drinking beer.West Chester Beer LadiesBeerlady.wix.com/wcbeerladiesThis club brings women together to try new beers,explore food and beer pairings and socialize withother women interested in beer and brewing.For a complete list of clubs and more in depth descriptions visitFacebook.com/OriglioBeverage11

Dogfish Head Punkin AleSam’s StoryTHE TALEIn 1995 before there was a Dogfish HeadBrewery, Punkin Ale received the blueribbon for “best recipe using pumpkin” atDelaware’s annual Punkin’ Chunkin’festival. Punkin’ Chunkin’ is exactly whatit sounds like. Teams get together and buildmechanical contraptions (like catapults) thathurl pumpkins amazing distances. The eventraises money for different charities, so everyonehas a blast while doing some good forthe community.Punkin Ale is our best-selling seasonal andit’s made with tons of real pumpkin. Hardyand stronger than most pumpkin ales, itsABV is 7%. Only organic brown sugar andthe freshest nutmeg, cinnamon and allspiceare added to the kettle. It’s great withThanksgiving Day fare. We start selling itaround the first of September, so if you wantto drink it in November, buy some now andput it aside. It sells out pretty quickly.That DogfiBEESounds DTHE TASTEDrink with your eyes and observe the brightcopper and golden, amber-brown hues.The spice-forward aroma yields an initialtaste of cinnamon and nutmeg that at midpalatebecomes malty and rich with just ahint of sweetness. You’ll notice a fleetingtaste of ginger which is cool because thereis no ginger in the recipe. In the finish thereis an ethereal flash of squash.THE TEMPTATIONI dare you not to love it with gingersnapcookies. It’s also great with savory meats,roasted vegetables, any bread or side disheswith a touch of spice. And it rocks withIndian cuisine like cardamom chutney onnan bread. When in Philadelphia, I indulgein a pint of Punkin Ale and all the softpretzels I can eat. If not here, where?raft brewers wearmany hats. Theyare artisans toiling in anindustry that respectsboth creativity andbusiness savvy. WhenSam Calagione, founderof Dogfish HeadBrewery in nearbyDelaware, was askedabout the many hats hewears on any given dayhe responded, “I’m abrewer first, but thenI am obligated to bea compelling storyteller.I use words, but the best stories I tell aboutthe beers we brew involve the interplay of beer andfood.”A storytelling brewer sounds a bit strange… at first.If you look at the entire Dogfish Head portfolio anddelve into the inspiration that led to the creationof beers such as Chateau Jiahu, a recipe based onthe analysis of food residue found on 9,000-yearoldChinese pottery or Theobroma, the brewer’sinterpretation of the chocolate beverages drank bypre-Columbian Native Americans, Calagione soundsmore like a continent-hopping historian in the13

sh HeadEReliciousDogfish Head Sixty-OneSam’s StoryTHE TALESitting at a table with friends who were alldrinking our 60 Minute IPA, I ordered a glassof red wine and put a few drops into everyone’sglass. I love experimentation. It’s howI learn. In this case, I loved the color the beertook on and how the wine’s fruity complexityworked with 60 Minute’s pungent hoppiness.Mixing the beer and wine became a traditionwith me and my friends so I thought it wouldbe cool to share that experience with othercraft beer drinkers. When it was time to createthe label for Sixty-One, I wanted to create awatercolor myself using the beer’s ingredients.It’s not a true watercolor because insteadof water, I mixed the paints’ pigments withbeer and wine. This beer tastes so good withchocolate that I used some of that in thedesign as well. Anything brown on the labelthat you see was created with melted chocolate.That’ssomething Andy Warhol did withHershey’s chocolate.Indiana Jones tradition rather than a mere storyteller.But the best historians, who really arestorytellers for that matter, weave what theyknow and what they have discovered into a talethat resonates with the people living in the present.And for Calagione, nothing resonates withpeople today more than beer and food.Calagione, who is also a musician, is keenly attunedto the vast diversity of foods and flavors availableacross the world’s culinary landscape. He is knownfor using slightly “off-centered” ingredients whichadd unexpected flavors to his beers. For example,his Belgian-style wit beer, Namaste, is madewith fresh-cut lemongrass and coriander. Butmost of all, he knows how well these kinds ofcraft beer complement the bolder food flavorsAmericans crave today. So there you have it; anexplanation for how a brewer can tell a compellingstory about beer and food.Draught Lines asked Calagione to tell the storyof just two Dogfish Head beers – the fall seasonalPunkin Ale and his latest creation, Sixty-One, inwhich syrah grapes are added to his 60 MinuteIPA. After reading his stories, you will probablyagree that storytelling brewers make pretty goodteachers, which means we can add one more hatto his collection.THE TASTEThe first time you drink a new beer, pour itin a glass so you can appreciate the color.Sixty-One has a rosy, light brown color. Thereare shades of deep garnet and ruby too. Whenyou swirl the beer in the glass, you push allthe aromatics up to your nose. The aromafrom the syrah grapes is fruity, like a reallygood jam would smell. If you know whatpie crust smells like, you get a whiff of thatfrom the beer’s maltiness. As for the taste, theupfront fruit in the aroma meets the bracinghop finish which is earthy with leathery notesfrom the Northwest hops. Despite the fruit,Sixty-One is a dry beer.THE TEMPTATIONThis dry IPA is great with food. I love it withsoft cheeses like brie with toasted almondsand some cherry chutney or Humboldt Fog(a blue cheese) drizzled with honey and someThai spices. You can eat it with brats and don’tforget to try it with anything chocolate. It’salso amazing with peanut butter and jellysandwiches!14

BEER R E D I S C O V E R E DT h e B r e w e r ’ s A rt R e s u r r e c t i o nSean Benge“Doctor Fermentation”S T Y L E I C O NO r g a n i c B e e r sSeptember is National Organic Harvest Month, a celebrationof organic food, beverage and agriculture. Moreand more people are shopping for organic items thesedays… everything from coffee and vegetables to candlesand clothing. There are a growing number of great-tastingorganic beers available, but they don’t seem to bereceiving the same attention. It may simply be that drinkersdon’t know much about them.The USDA standards for organic beer are the same asthose for organic foods. For a beer to be labeled “organic,”it must contain at least 95% organic ingredients, or itsingredients must be grown without any toxic fertilizers,drying agents or chemical treatments. Beers like thosefrom the Pinkus-Muller brewery in Germany, labeled100% Organic, must contain 100% organically producedingredients, not including added water or salt.It’s no secret that the organic version of many productscosts more. Organic farming is more labor and managementintensive and organic farms tend to be smaller.The good news is that prices of organic ingredients havegone down as demand has gone up, so brewing organicbeer is not as expensive or as difficult as it once was.The first all-organic beer was brewed in 1979 at BrauereiPinkus-Muller in Munster, Germany. The brewerwas dissatisfied with the quality of conventional malt; hefound organic malt to be a superior substitute. PinkusBrewery’s line of specialty beers, brewed with organicallygrown barley malt and whole hop blossoms includes the100% Certified Organic Pinkus Munster Alt, Ur Pils andWeizen.Sean Benge, Craft and Specialty Import Manager forOriglio Beverage takes an annual trip to Baltimore. It isnever complete without stopping at The Brewer’s Art, aninnovative brewpub situated inside a historic Mt. Vernontownhouse. Built in 1906, it’s more like a mansion. Thebrewery enjoys critical acclaim for its Belgian-inspiredales, led by Resurrection, a beer that Dr. Fermentationhas a lot to say about.“I loved it when, about ten years ago I could find thebeers of The Brewer’s Art here in Philly, but then theydisappeared. I’ve been a fan for years, so it was a realpleasure to have a part in ‘resurrecting’ their brands inour area last year when they were re-introduced. It’s becomea tradition for my wife and I to take a long weekendtrip to Baltimore for my birthday and The Brewer’sArt is always one of my favorite spots for dinner. Theirtap list is quite intriguing, but I usually find myself circlingback to Resurrection.“American craft beer enthusiasts, please stop treating organic beers as the uglystep children of the movement. Help them get the success they deserve.”- Vanberg & DeWulfThe beautifully complex, elegant beers of the SamuelSmith brewery became benchmark brews for the emergingcraft beer movement. To this day, they remain amongthe most awarded. In addition to four organic fruit ales,the brewery offers an organic cider, pale ale, lager andchocolate stout.Vanberg & DeWulf imports organic beers from the Belgianbrewery, Brasserie Dupont, that have been crownedworld champions in their style categories. Dupont’s organicofferings include Avril, Biere de Miel, Foret andForet Blanche, which constitute 25% of their sales inBelgium.There are also several breweries utilizing organic ingredientsin brewing. Dogfish Head’s new limited release,American Beauty, a pale ale inspired bythe Grateful Dead, is made using organicgranola. Their occasional rarity, Namasteis brewed with dried organic orange slices.Blue Moon’s summer seasonal, AgaveNectar Ale, is crafted with 100% organicagave nectar extracted from blue agave,while Sierra Nevada Estate HomegrownAle is made with organic wet hops andbarley, grown at their brewery in Chico,CA. Locally, let’s not forget Dock Streetbrewery’s Satellite Espresso Stout, abold roasty stout brewed with organic, fairtrade espresso beans. Look for it this fall.Samuel Smith Organic Pale Ale won a GoldMedal (93 points) in the British-style pale alecategory at the 2013 World Beer ChampionshipsThe beers remind me that these guys brew some of thebest American versions of classic Belgian and Abbeystyles. Resurrection, in particular, has a beautiful mahoganyhue to it, coupled with that unmistakable Belgianyeast aroma. It has a lot of fruity esters upfront with a bitof spice to finish things out; really nice and dry. I thinkit’s an incredibly accurate and delicious interpretation ofan Abbey dubbel. It’s one of those beers that helps easeyou into the colder months and burlier beers of fall, especiallyafter the blistering summer we just had.When I do visit The Brewer’s Art, I love sitting in theirbasement bar. It’s a cool, cavernous space where youdrink by candlelight and really take in the atmosphere.It actually reminds me of being in Prague. Whenever Ihave a can of Resurrection at home, each sip remindsme of Baltimore and all of the good times I’ve had there.But most importantly, it reminds me that I’m not a Ravensfan. Cheers for now!”SeasonalSelectionsPaulaner Oktoberfest MarzenHacker-Pschorr OktoberfestAyinger Oktoberfest-MarzenDinkelacker Oktoberfest MarzenSierra Nevada Tumbler Autumn Brown AleSly Fox Oktoberfest LagerGreat Lakes OktoberfestElysian Night Owl Pumpkin AleHeavy Seas AARGHtoberfest!Weyerbacher Imperial Pumpkin AleDogfish Head Punkin AleYuengling OktoberfestHarpoon OctoberfestUFO PumpkinSamuel Adams Harvest Pumpkin AleAbita Pecan Harvest AleNarragansett Fest LagerSaranac Pumpkin AleLagunitas Little Sumpin’ Wild AleTwin Lakes OktoberfestManayunk Yunkin’ Punkin’Dock Street The Great PumpkinSixpoint AutumnationShipyard Pumpkinhead AleTraveler Beer Co. Jack-O Traveler ShandySpring House Braaaiins!Port Brewing Hop 15Blue Moon Harvest Pumpkin AleGuinness Red Harvest StoutWoodchuck Hard Cider Private Reserve PumpkinNewcastle WerewolfShiner OktoberfestAngry Orchard Cinnful Apple

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