Tough Topic: How many Chances Do You Need?

Recently I told a bar manager I would come out and review his place.  He told me I should visit more than once before writing a review.  When I asked why he said you never know if the staff might make a bad impression.  Seriously?

The more managers I meet the more I hear this concept echoed.  They keep saying they need a break and it is not their fault if things do not go well.  If you run a bar and you are not sure your staff is up to snuff then you either should not be running a bar or need to fire staff.  Consumers who have a bad experience will likely not come back and you will not get a second chance review from me.

Happy Saint Patrick's Day

I hope all you celebrating have a nice holiday.  I apologize for the drop in blogging and twitter a 102F fever can slow a man down.  I hope to be up to full speed after today.

Last week's trip to Ohio means a review of Ray's in Kent and Winking Lizard in Canton will be getting reviewed.  Also, I will be writing on my homebrew attempt number two which was a beer dedicated to my father.  It turned out just like him...sour.  (Sorry Dad the joke was too easy.)

Hope the luck of the Irish is with you, and be safe!

Support Japanese Breweries

I want to start out by saying this blog has had a consistent Japanese readership, and my thoughts are with all those currently in Japan. You can make a donation here via the American Red Cross to be specifically placed in the Japan Earthquake and Pacific Tsunami Fund

The earthquake and tsunami had considerable impact and slowly the country and the world is taking stock of just what the total damage will be.  Japan will soon begin to transition from emergency response to long term recovery, and my guess is in some areas this process has already begun.  The most difficult phase of any disaster is recovery.  Several Japanese brewers were damaged in the disaster.  Not only were the facilities at Kirin, Sapporo, Asahi, Kiuchi (Hitachio Nest) damaged, but countless staff were impacted.  Kirin seems to be the most severely impacted.

These companies have a number of issues to handle.  First, staff and and facilities need to be cared for.  While this is occurring we will see shortages in Japanese produced beer.  Even those breweries such as Kiuchi which seem to have faired well have ceased production and shifted to potable water production for humanitarian relief. Even once they return to brewery production shipping methods will be impacted for the foreseeable future.  The longterm health of the Japanese brewing industry really needs your help in order to make the smoothest transition.

What can stores do?
When a store has trouble keeping a certain product in stock for long periods of time that beer often looses its allocated shelf space.  I understand why stores do this, and I ask them to please realize for the next several months it is not the breweries fault, and I understand you have a bottom line.  Please when the situation changes  make sure you have these beers back on your shelves and do not banish them.

What can a consumer do?
Continue to purchase Japanese made beer.  A consistent influx of cash will provide jobs and the necessary capital to allow rebuilding.  Secondly, when you notice your favorite Japanese import no longer having a space on your local shelves ask the manager about it.

I do not think any of these brewers will be forced to close, but I would think that some are going to be damaged for the foreseeable future, and some distribution channels will dry up.  I wish everyone the best.

Welcome New Readers

Over the last two weeks I have had an explosion in readership.  I would like to welcome all the new readers.  Comments and suggestions are always appreciated.  I would like to remind you the blog attempts to follow the following schedule:

• Monday- Tough Topics in the industry
• Tuesday- A variety of short series
• Wednesday- Beer Reviews
• Thursday- Event, Bar and Brewery Reviews
• Friday- Entertaining with beer

Glassware: Snifter

The snifter glass is one I commonly associated with nice whisky and brandy until I became interested in beer.  Now the snifter glass is my go to glass for many of the barrel-aged beers I enjoy drinking.  Most stem ware is designed to minimize heat transfer, but not in the case of the snifter.  When drinking from a snifter you should hold the glass with the stem protruding between your fingers and the glass resting in your palm.  The heat transfer will warm the beer and cause the beer to release more aromas.  The inward turn of the glass concentrates the aromas to hit your nose.

Snifters are appropriate for beers over 8% ABV, Imperial IPAs, Barleywines, and Russian Imperial Stout.

Event Review: Day and Night of The Living Ales

Each year the Chicago Beer Society (CBS) holds the Day & Night of The Living Ales: A Celebration of Real Ale.  This event features real ale, also known as cask beer.  Real ale has no carbon dioxide added and the beer naturally carbonates, additionally the yeast in this beer is still active almost up until the time you drink the beer.  The beer also likes to exist around 53F so festivals like this can be a bit chilly.  Normally CBS finds a deli or other caterer to put out a small selection of higher end meat and cheese to munch on.

CBS splits the day into two sessions the Day and the Night.  There is no real difference except time of day.  The organizers try very hard to make sure beer is held in casks for the second session.  Occasionally one will run out, but not usually half way into the second session.  A benefit of the second session is you can call people you know at the first session and know what is worth it and what is not.  Personally I am done for the day after drinking for hours so I typically crawl into bed after an event like this.

Night Session 2011

In 2011 there were 45 beers available and for the most part were very good.  Chicago brewers dominate at this event, but there was a fair sprinkling of brewers from elseware.  Metropolitan had an intriguing ginger infused alt and Piece had smoked chocolate porter that reminded me of cocoa puffs.  The bad side of cask events was evident in Revolution's Village Green Bitter which had some off flavors.  This can happen easily and I would note their Eugen Porter was above average.  With the ale be alive right up to the end it is hard for a brewer to ensure the perfect flavor.  I do not know if this was the situation with Village Green, but many brewers never get to crack open the cask until the event itself making it near impossible to provide the level of quality control we have become used to.

CBS also gives awards at this event and Firestone Walker's Double Jack Double IPA won the Golden Tut Award for being the beer that best exemplified the cask experience.  Attendees also vote for their top beers.  This year first place went to Goose Island's production facility for Scully an oak aged saison with strawberries, honey and Champagne yeast.

Overall, this is one of the better events on the annual beer calender, and does sell out.  I try to attend each year as I never know what I may find.  I have done both the day and night sessions, and I lean towards liking the night better.  CBS holds Living Ale each March and I hope to see you there next year.

Beer Review: Trader Joe's Vintage 2010

Most people believe store brand is probably inferior to the real name brand item, and beer lovers fall to that belief as well.  As I grew up I always thought store brand was not as good, and my mom will tell you I often thought name brands were marks of status.  I learned differently and do not shy away from store brands anymore.  I have commented before on Trader Joe's use of better brewers for their store brands.  Trader Joe's contracted Unibroue to make this year's Vintage Ale.  Unibroue without a doubt is a fine brewer, and Trader Joe's made a wise choice here.

Tasting Notes:
This Belgian Strong Dark Ale poured a  brownish black and had nice head.  The aroma reminds me of Unibroue's other beers.  Which means I was not a fan, but that is a personal taste issue and not a brewery defect.  There were aromas of spice, dark fruits, and of course esters.  Full of flavor this beer coats your tongue in dark fruit, clove and candy sugar.  It was very carbonated which tickled the tongue.  I aged mine for about 3 months, but you could age it for about 3 years.  I would likely try this again next year, but age for a couple years.