I made too much risotto. Way too much. A problematic amount of risotto. I have some regrets. I mean, I don’t regret the delicious garlic risotto with kale, only the quantity that my idiot brain thought would be a good idea. It’s going to be every meal for a week at this point.
I had to open some white wine to make the dish, so I started with a glass of that – no sense in wasting it! After that, I moved onto a beer – this Uinta Gose that I was really excited about. I love gose beers! Sours and other sorts of bright beers really keep my palate interested.
This beer is brewed with salt and coriander and Uinta describes it as compared to a refreshing coastal sea breeze. It pours a hazy, honeycomb gold with no head. It smells wheaty, sort of like white bread from a big name brand smells. There are definite notes of lemon rind, which the can mentions in its description. There’s also a bright, peppery yeast smell to be found.
The first sip is good. It’s a balanced gose with some bright and salty notes. There’s maybe la little spice or peppercorn at the tip of the tongue. It’s complex, but not overwhelming. There’s peppercorn and lemongrass coming through as it warms up – it also gets more sour as this happens. There’s a mildly savory finish with that salt on the back end.
The pucker on this beer grows as it comes up to cellar or room temperature, which is odd but delightful. I love a good sour. I would absolutely buy this again.
DuCaw Brewing Company is another local, area craft brewery – this one based in Baltimore, MD. Founded in 1995, DuClaw has been making a wide range of creative beers for over twenty years. While they have a brew pub not too far from me, I haven’t actually been there in years. I do buy their bottles sometimes at my bottle shop and definitely owe them a visit sometime soon. Some friends even tell me that Tuesday is all day happy hour at the Arundel Mills location. Worth checking out!
At Gilly’s in Rockville, I had a draft pint of their Mysterium brew (and failed to take any pictures). DuClaw calls this beer a light amber Belgian spiced ale, and I’ll buy into that pigeonhole. It’s pretty different and I like that – spiced and herbal beers are hit or miss, but when they hit, I really get into them.
It pours a crystal clear deep golden/copper color. There was no head on this beer for me and no lacing, either. It’s a spiced/herbal beer for sure. The smell is Belgian yeasty, very zingy, with some cinnamon and nutmeg accents. It has a sweet, malty, almost bread-like taste with a very flowery finish. There’s a hint of clove and banana in there, which I’ll assume is due to some Belgian yeast. There’s also apparently chamomile in here, which is likely the floral herbiness that I can’t quite identify.
This was really enjoyable and I would absolutely buy it again. It’s floral, but refreshing.
Otter Creek, based out of Vermont, is a very environmentally-conscious brewery that puts out a solid lineup. They describe Couch Surfer as a “laid-back oatmeal stout,” which I’ll go along with. I was lucky enough to have this as a nitro draft. I opted for a 10oz glass, which Gilly’s generally offers as an alternative to a full pint.
It’s a beautiful pour. Deep, rich chocolate black-brown with a rich tan head. Nitro is a magical thing for this oatmeal stout. There’s coffee, chocolate, and grain aromas, maybe with a hint of burnt sugar (probably from the dark roasted malts).
It has a good mouthfeel – not watery like a lot of stouts can be. Partly the nitro, I’m sure, but this beer felt very velvety and luxurious. The first taste is very mildly coffee, more lactose-sweet than anything else – but not cloyingly sweet at any point. This beer isn’t terribly complex, but it’s also not metallic or acidic at all. Very well-rounded.
Here’s another bar and restaurant, tucked neatly into my back yard. Yes, readers, I am still on a quest to find My Bar. Will Rams Head Tavern in Savage Mill, MD fill that opening? That’s debatable. It has some highlights, but it doesn’t really have the right vibe for me to feel comfortable there all that often. For one, it’s pretty big. It’s a three story restaurant with many tables and a bar on the main floor, more tables upstairs, and then a basement pub all the way downstairs. I’m usually a fan of cozier set ups than that.
The food is decent, though maybe a few dollars more than I generally like to spend. I’ve only been there on weekends, so I haven’t been able to take advantage of any happy hour specials (which include $3 draft beers and some free appetizers on weekdays from 4-7). Their house beers come from Dominion and Fordham Brewing in Delaware.
I grabbed a seat at the bar ahead of some friends (I’m chronically early everywhere) and was taken care of by the bartender, Mike, who I quizzed on their relationship with Fordham. As he explained it, neither Rams Head nor Fordham owns one another, but that they sort of grew up together in the Annapolis location and are now considered partner businesses.
They look like they carry at least six Fordham beers at any given time, plus about a dozen guest taps. The manager, whose name I didn’t catch, told me they have “hundreds” of bottles. Now, I’m a draft girl most of the time, but I may need to explore this in the future. Plus, on the first Thursday of every month, a new beer is released and a promotional pint glass is part of the deal (first beer is $5, you keep the glass, and refills are $2).
My friends and I feasted on crab dip and Old Bay dry rub wings that night and, I have to say, the food was solid.
Fordham Wisteria Wheat
This draft beer pours a clear yellow straw-like gold, so I figure it must be a filtered wheat beer. No head was present when I got this beer, but there was some mild, creamy lacing. The low light may have obscured the color of the lacing (and maybe even the beer a little). Mike said its taste trends toward banana and clove, which I like very much in wheat beers.
There’s a definite bread or grain smell with some light banana notes. There’s also a yeasty zing to the scent. It has a very light and crisp taste that mellows into banana bread and clove, just as promised. I would call it very crushable.
Crash Zone IPL
This beer looks like an amber with a rich, creamy-looking head. There’s not much nose here, maybe a little hoppy, with some sweet grains. It smells like an amber to me. And it tastes a bit like a hoppy amber as well. The aftertaste is a little dry to the point where the finish of this beer makes me want a tall glass of water or something else on my palate. I tried a sample and I wouldn’t order a full pint.
This is perhaps their flagship beer as well as the one I am most familiar with. I also happen to really like it. It’s solid. Pours a light golden brown. It’s clear with minimal head. It’s a very easy drinking beer. It’s mild, crisp, and refreshing when cold. Even after warming up a bit, it’s still really solid. Not impressive or special, but a genuinely good go-to.
Here’s a short review for you (because I didn’t care for it and also because I was enjoying my night with friends and not taking many notes at this point): it’s too dry and bitter for me. There’s a very dry finish. As it warmed (and as I got more inebriated), it became a little less overstated and a little more drinkable.
Back at Frisco’s in Columbia, MD! I’m guilty of stopping here on late nights when I’m in the area. But I’ve been coming here for about four years now; I joined their beer club in January – 2014. I got a little book in which I record all of my beers. I even earned a T-shirt at 50! I’m working – very slowly – toward 100 beers, which will earn me my own fancy mug and the promise of all of my future beers being served in a 19oz mug instead of a pint glass. Worth it!
Push is Frisco’s house brewery and Howard County’s first craft brewery. I’ll drink to that!
This Imperial IPA pours a dark, hazy gold color. There’s no head, but some subtle lacing inside of the glass. It sticks around as I drink the beer down. The smell is a little citrusy, which makes perfect sense because it uses Galaxy hops (a delightful Australian gift to the world), which have a great deal of grapefruit notes as part of their signature.
It’s hoppy and slightly green with a resinous nose all around. It first hits the palate with a little brightness, but, fair warning: it has a very very dry finish. Lots of pine and resin in the back of the throat. Plenty of flavor in this beer! Pretty sure I’d order this one again in spite of the dryness (which I don’t generally go for).
I also took advantage of this fascinating doohickey that they have: a one-off canning device. They can pour and seal any of their beers in a 32oz can, pressed right there behind the bar, and you can take it home. I’ll need to look into this soon!
I wanted to spend my afternoon off having lunch and a beer somewhere while running errands and Yelp suggested to me that Olive on Main might be a good choice. After waiting in line at the post office for almost 30 minutes, I was game.
In the second half of 2016, after my marriage fell apart, I had to uproot my life and move somewhere new. Alone. I picked a city nearer to a lot of my fiends, finally closer than I had been in years, but it was still a new life in a new place that I had to face on my own. This is the first time I’ve ever lived alone. I guess maybe I’m not alone with the birds, but they sure don’t pay rent.
The place only has six taps for craft beer, so I balked a little. I’m a tad spoiled by craft beer bars with huge selections. Will this become my new bar? I treated myself to Burger (it would have been $6 on Tuesday, but I came on a Monday) cooked medium rare, and served with nice, crispy fries. It was a good, solid, flavorful, and presented on a tasty brioche bun. I’ll consider their well-reviewed falafel or a mezze platter next time.
Inevitably, I failed to take many pictures. Please find it in your heart to forgive me!
Manor Hill IPA
Pours a lovely, hazy, dark golden color in a lightly frosty glass. It has a decently strong nose despite being poured very chilly. It smells floral and orange, lightly hoppy. The first sip is sweet, bright, and floral. It finishes with a pleasantly green happiness that’s sort of herbal in nature. It tastes the way that admiring a pretty flower garden feels.
Red Hook Long Hammer IPA
Another frost glass and a golden pour. No head and just a film of foam to be seen. I can’t detect any nose at all, maybe because of the coldness of the glass. I took a second, comically deep sniff (somewhat embarrassing in public) and got a piney hop note that was very faint. The first taste has grains, isn’t too sweet, and is mildly hoppy. It’s refreshing up front, but has a dry finish in the back. It didn’t overwhelm my food, but didn’t quite stand up to it, either. It gets happier as it warms.
In January, some friends encouraged me to check out a fun Baltimore-area event. It’s called Dr. Sketchy’s Anti-Art School and it’s a combination of a burlesque performance and some life drawing time with the performer acting as model. I was lucky enough to come the night that they featured Kiki Allure, who put on several performances (one with a grinder, which was a lot of fun!) and sat for both short and long drawing sessions. There’s a small cover charge and a cash bar to enjoy during the event. I hope I can go again soon!
I grabbed a beer by The Brewer’s Art, a local Baltimore brewery. This was Birdhouse Pale Ale, which I hadn’t had before; I believe I’ve had their Belgian-like Beazly in the past, but this was different. Poured from a can into a pint glass (which I had to ask for because I’m a beer snob at a dive bar), this beer is a pretty gold-amber color with no head and a little lacing. Perhaps the color as I saw and photographed it was a little off due to the dim bar lighting and the warm stage lighting being set up.
The nose is sweet, not really hoppy, and a little Belgian in profile. Sort of… yeasty. There’s no clove or banana smell to me, though. The taste is balanced and has some sweetness from the malts. I really liked it right out of the gate. I detected hops that, to me, tasted like the noble varietals. But after a few sips, there was something off about it. Something almost metallic in the back of my throat. There’s a slight dryness that picks up steam in tandem with the metallic taste. Maybe it’s a batch issue, maybe it’s the recipe, but I don’t know that I’d gamble on spending money on this beer again only to end up disappointed.
I know I’m skipping around a little bit (after all, there are several steps that come before fermentation in the brewing process), but it’s kind of because fermentation is my favorite. After all, it’s responsible for some of the best-tasting things in life: beer, wine, cheese, and chocolate to name a few. It’s a crucial step, chemically, as it creates the alcohol that we all enjoy (presumably you enjoy alcohol – you are on a beer blog).
Fermentation, at its very simplest, is the chemical process by which yeast converts the malts‘ sugar (glucose) into ethyl alcohol and C02 gas – this yields both the alcohol content and the carbonation that make beer, well, beer.
We’ve explained a little bit that temperature is important for this process, depending on the kind of yeast being used and the beer style that is being made – an ale needs to be kept at 68 degrees Fahrenheit for about two weeks and a lager needs to stay at 48 Fahrenheit for about six weeks. This process creates a lot of heat as a byproduct and so the container in which the fermentation happens generally needs to be carefully cooled.
To avoid contamination by stray, wild yeasts, fermentation tanks are generally sealed off from the air with only a small vent for the CO2 buildup to exit the tank.
I’m no chemist, so I’m not going to go into that level of detail! However, there are some interesting things that go on during the fermentation process that need to be addressed. Yeast basically works in two stages during fermentation: the primary stage and the anaerobic phase.
In the primary stage, the yeast consumes all of the oxygen in the cooled and aerated wort mixture. During this stage, sterols (which are a type of cholesterol that make up part of the yeast’s cell wall) are produced. These sterols allow the cell wall to be permeable so sugar and alcohol can move in and out of the yeast cells; they also allow the yeast to survive in an increasingly alcoholic environment
Once that oxygen is gone, the yeast moves into the anaerobic phase, during which most of the sugars in the wort are turned into ethanol and CO2. Additionally, flavor compounds like esters (fruity notes) , diacetyl/ketones (butterscotch notes), fusel alcohols (responsible for a hot or burning sensation), and other chemicals that can make or break the flavor of a final beer.
Other Uses for Fermentation
Cacao seeds must be fermented (often out in the sun, on large tarps) before being dried and then roasted in order to create the chocolate flavor that we know.
In winemaking, fermentation begins naturally when the skin of grapes is broken and the wild yeast on them and in the air begin the primary fermentation stage, turning sugar in to alcohol.
Fermentation happens several times along the journey from milk to cheese, developing flavors and even creating the famous holes in Swiss cheese.
The workhhorse of bread making, yeast-based fermentation creates the textures, flavors, and rise in bread doughs.
Pickles, sauerkraut, kimchee, and more can be fermented during the pickling process, allowing natural bacteria to create acids needed to preserve foods.