Review: Against The Grain Citra Ass Down IPA

Maybe it’s a little odd that I went to Oregon, seeking local beers, and ended up buying one from Louisville, KY. But hey, weird things happen… and my beer selections during this Portland trip continue to get weird.

against-the-grain-citra-ass-down-001

Ciara Ass Down by Against the Grain brewery is a double IPA that comes in a can. When I saw the name of it as I browsed the beer selection at Belmont Station, I giggled to myself and moved on. But then I doubled back to that beer and decided to give it a go. I’ve learned from some experimental, small-batch, single-hopped beers that I really like the flavor profile of Citra hops.

against-the-grain-citra-ass-down-007

Ciara hops are a relatively new varietal on the market. Introduced in 2008, they are a hybrid of a number of different hops. They’re very strongly citrusy and tropical in taste.

Poured from the can to a pint glass, Citra Ass Down was a beautiful medium golden yellow color with a delicate light tan head that dissipate quickly, leaving some lacing behind. It had no strong nose that I could detect, maybe because it was quite cold when I poured it. It was floral and sweet, with the Citra hops standing front and center, as they should be.

against-the-grain-citra-ass-down-004

It’s a Double IPA, so it had a higher ABV than a lot of the other beers I’d been drinking. At 8.2%, it was very easy to drink, which is maybe its great danger. The Citra hops keep the taste light and never too sweet and heavy like some DIPAs. I have to say, though, from experience: this beer does not pair well with candy corn.

against-the-grain-citra-ass-down-006

But then, what does? I spent Halloween night sipping on Citra Ass Down and watching old episodes of Nickelodeon’s Are You Afraid of the Dark? together with my friends – a really perfect way to spend some time.

Review: BTU Brewery and Brasserie in Portland, OR

I’ll admit that I, personally, wouldn’t have thought to pair Chinese food with a brewery, but BTU proved to me that this is a concept that really works. Located in the Rose City Park area of Portland, BTU Brasserie and Brewery is next to a Thai restaurant by a fairly residential neighborhood. Its interior is set up, seating-wise, more like a bar that happens to serve food than it is like a restaurant, and so I couldn’t help but worry that the food would be mediocre fare, sacrificed to make the beer shine. Myself and two friends, S and J, grabbed a corner booth and got cozy with the menu.

btu-exterior
Photo by Rafael G via Yelp

There were eight beers on the menu at the time: the Brumanator (a strong, dark ale brewed with rye and blood orange), the Jade Tiger IPA (an American-style IPA), the BTU Lager, the Horned Hand (a dopplebock), the Imperial Red, the Wet Tiger IPA (their Jade Tiger, brewed with mosaic hops), the Ghostman White Lager, and the Buttah-Nut Gose (a tart ale made with butternut squash and sea salt).

As a team, the three of us ordered 5 of these selections and I stole a sip from each of them to taste. We also ordered a selection of food (not as much as we would have liked, which would have been all of the food on the entire menu). As a table, we shared Sichuan chicken (delightfully spicy at medium level heat), Copper Well Noodles with chicken (tofu was another option), Pork Bao Buns (like make-your-own little tacos!), and Garlic Chive Dumplings (amazing, savory, meaty, with a great dipping sauce). Most of the dishes are or could be made vegan, which is definitely a must in Portland.

btu-bao-buns
Bao Buns with Pork

The Wet Tiger IPA was my first beer of the night. An IPA brewed with mosaic hops (one of my favorite varietals), it was very refreshing and leaned toward sweet and lightly citrusy. It was maybe a little dry on the back end of the taste. A green-tasting, fresh sort of beer. I also had the Horned Hand myself, which was their higher ABV Dopplebock (8.5%, I think), and stood up well to the spicy Sichuan Chicken that we had tucked into by that point. It maybe grew a little sweet to for my palate once the food was done.

My friends ordered the Brumanator dark ale (a hint sweet, didn’t think I’d like it but I did, very dark/roasty/malty), the Buttah-Nut Gose (not overly sour, crisp, well-balanced saltiness), and the Imperial Red (smooth, slightly hoppy, not bitter, great mouthfeel and enough flavor to stand up to the spicy food).

btu-wet-tiger-ipa
Photo by Chris B. via Yelp

We went on a Tuesday, which turned out to be all-day happy hour, meaning $5 dim sum dishes and $3 brews. Overall, everything was priced well, even before that discount. Perhaps more expensive than a traditional cart dim sum place, but not by very much. We stayed for two rounds of beer and talked about everything from football to writing to sewing. The restaurant grew busy around us with plenty of families with children filling it up; it grew noisy but never so loud that we couldn’t talk easily.

If I lived in the area (and wasn’t just visiting), I’d probably make BTU Brasserie and Brewery a pretty regular stop for small plates and beer. Especially with the happy hour prices, and all-day happy hour Tuesdays, it’s a wonderful local spot.

 

Review: Grupo Modelo Negra Modelo Lager

Go on, laugh if you’d like, but this particular beer was offered to me by a friend while she was building her annual Dia De Los Metros shrine to honor her grandfather and other friends who have left us. I can’t think of a better reason to accept the gift of beer, especially when it’s one that I’d never tried before in my life.

grupo-modelo-negra-modelo-001

As a middle-class white girl of dubious European heritage, I had almost no knowledge about Dia De Los Muertos, other than the translation to “Day of the Dead” and a vague understanding that it was to honor those who had passed on. There’s a lot more to it than that, or than just sugar skulls, flower crowns, and pretty skeleton face paint (we can talk about racism and cultural appropriation more another time – that’s a mighty big idea to conquer in a beer review post).

grupo-modelo-negra-modelo-004

Dia De Los Muertos, as it is today, has come from a mix of indigenous Aztec beliefs like the month-long festival of Mictecacihuatl, the tradition of The Lady of the Dead (which corresponds to the modern La Calavera Catrina), and Spanish Conquistadors Catholic traditions of All Souls/All Saints Days. One of the very common ways to observe the Day of the Dead is with an altar that combines both traditional and Catholic imagery, honoring those who have passed through the veil to the other side. It has nothing to do with American/European Halloween traditions.

grupo-modelo-negra-modelo-006

 

Perhaps the most popularized image of Dia De Los Metros is the fancy, painted “sugar skull” image. This originates from the the Calavera Catrina, which, in itself, was actually based in a piece of art by José Guadalupe Posada, a Mexican Artist. Posada created the image of a beautiful skeleton woman as a sort of dig at the Europhile Mexican elite class during an era of dictatorship. It became a symbol of the Mexican Revolution in the early twentieth century.

The Calavera Catrina – the beautiful skeleton – is now a highly commodified and generally misunderstood image that makes companies quite a bit of money at this time of year. Even Starbucks is getting in on the profit-train. It’s not wrong to buy these things, exactly, but it is important to understand their cultural significance.

grupo-modelo-negra-modelo-007

Right. So. Beer.

Negra Modelo is technically a Vienna Lager style beer, but it is a darker red-brown color thanks to the roasted malts used to flavor it. It is, as the color suggests, malty and roasty. It’s a well-balanced beer that isn’t sweet and isn’t dry. It falls well into the category of easy-to-drink.

grupo-modelo-negra-modelo-002

I drank this one straight from the bottle, forgoing a glass completely. Maybe it was the gold foil over the cap, but the bottle felt sufficiently luxurious to drink from this time. It’s different from what Americans call a cerveza-style beer, even though the Mexican-Spanish word for beer is just straight-up “cerveza.” I enjoyed this beer with friends and a feast of fajita burrito fixings that myself and my friend prepared.

grupo-modelo-negra-modelo-003

As for me, I’ll take beer, a cultural lesson, and some burritos any day of the week.

 

Beginnings

It’s all James’ fault. He convinced me (admittedly, it didn’t take much convincing) to start a beer blog and, so, here we are. Honestly, I’d thought about having one before. I love trying new beers and making notes on them, and have for some time – turning this into An Official Thing really only made sense.

know-what-you-drink-by-drywell
“Know What You Drink” by drywell

We were out for lunch yesterday and, over a pint, we got to talking about writing and beer and art. I’m presently in Portland, OR, visiting James and a few other friends and I always enjoy the thriving craft beer culture out here. It’s different from the beer scene back in D.C. (which is fine, no judgment here) and feels somehow warm and personable. Maybe that’s just the Oregon way, though; I could swear that people here are just more friendly and polite than they are back home.

Anyway, our conversation turned to the intersection of art and writing and alcohol. Could I somehow hit all of these topics on a writing/beer blog, he asked. Well, I was sure willing to try. And so, a day later, here we are, writing our first post. This is the royal “we,” kids – Beerily Thus is a solo project. James can go get his own (still his) idea if he wants one!

My plan for this blog is straight forward (but plans often change, as we all know): beer reviews, discussions of art/alcohol cultures intersecting, art about beer, brewery reviews, etc. But if I’ve learned anything from my years of writing (and drinking) it is that things so very rarely go according to plan. Let’s just see, shall we?