Friday, October 2, 2009
Singha is brewed by the Singha Corp., of Bangkok, and labels itself the "original Thai beer, since 1933."
The color is a pretty gold and the head, while fluffy and white at pouring, soon disappears; which does not mean that the beer loses its effervesence. I poured it before I sat down to type and it is still fizzy, with bubbles steadily rising through the column of liquid - and I'm a hunt-and-peck typist! I guess it could be classed as an example of the countless "international"-style lagers out there, but if so, it is a solid one at that.
I have enjoyed Singha, and I must say that it is nice to taste it -really taste it- without having it be merely a cooling agent for a curry-ignited palate.
I would like to be able to say that Singha has captured the essence or terroir of Thailand, that in tasting it I can smell the foliage and exult in the tropical sun, that it takes me to the Far East, but I can't. It is not different-tasting enough for that, the presentation (a standard 22 oz brown longneck bottle with a two-tone label) is unispired, and never having myself been to Asia, let alone Thailand, I have no nostalgic associations to be awoken.
Interestingly, if anywhere, it takes me back to South America with its own set of golden lagers and I would not hesitate to pair it with any Latin American cuisine.
Sunday, September 13, 2009
Green Lakes Organic Ales is a (5% ABV) dark amber beer with an orange tint and an attractive appearance. Upon pouring it presents a low head, with mixed bubble sizes. However, head retention is somewhat low, as 3-4 minutes into the glass (1/3 of the way down) the head was gone.
It does not have a prominent hop aroma, but it does offer a nice, unagressive bitterness and hop flavor. It's not malty in flavor at the outset, but a bit of roasted malt character seems to peek out from behind the hops. The overwhelming impression is one of smoothness. Malt flavor and aromas do emerge later into the glass, once the head has subsided and the beer has started to warm.
The blurb from the brewery on the label of this beer indicates that this beer is made with five types of one-hundred percent organic malt “balanced with Crystal and Salmon-Safe Sterling hops” making it as “easy to drink” as it is “easy on Mother Earth.” While a USDA certification of “Organic” is not one of the first things I look for in a beer, it certainly doesn’t seem to hurt any. Green Lakes Organic Ale is easy to drink. It is a good, solid, tasty amber ale, though in my opinion, other than that USDA certification and the particulars of its ingredients, it doesn’t particularly stand apart nor above other amber or pale ales on the market; but, in the same vein, you’d not go wrong by choosing it for your home bar.
Friday, August 14, 2009
I, of course, was there for the beer.
Other offerings included a dark beer (also brewed with honey), a lime-flavored beer, and a mint-flavored beer, as well a "Premium" beer which included "special malts, honey, and fruit flavors" but which was sadly unavailable at that time.
I suspect that the lightness of the beers and low hop character are probably, more than anything, a measure of the extent to which the availability and prices of malt and hops in Peru are impacted by the sheer size and reach of Backus & Johnston, which holds near-monopoly on beer and brewing in the country.
Backus' monolithic status has been recently challenged by the Brazilian group InBev, and by the Ayacuchano Añaño family with their Aje Group breweries. Hopefully, others -maybe one of the dozen or so small, independent breweries said to be operant in Lima- will follow upon Mr. De Tomás footsteps and open up more brewpubs. For such a beer-drinking nation, it would seem a natural step, and in any case, Mr De Tomás seems committed to making it happen as he offers yearly courses on brewing at the pub.
I think we can all drink to that!
Restaurante y Casa Cervecera "De Tomas"
Av. Agustín La Rosa Toro Nº1151
Lima 41 - Perú
Sunday, June 21, 2009
I just got back late last night from the National Homebrewers Conference in Oakland, three days and nights of beer talks, beer seminars, beer tastings, beer samplings, and beer drinking.
gifts to those attending the conference upon registering on-site
head retention; Bob Hansed (Briess) on specialty malts and color in beer; Michael Ferguson
(BJ's Restaurants) on brewing German lagers; Tomme Arthur (The Lost Abbey) on
"ingredients 5 - 10".
One of the best was the talk given by Tomme Arthur of The Lost Abbey. Not only was he a fun speaker, but he was very gracious and earnest in anwering all manner of questions from the floor. To make matters even better, he had a number of samples of Lost Abbey beers on hand.
Some of those were pretty potent and by the end of the talk we were all a bit loopy, which made it even more amusing that the session was punctuated by corks flying through the air preceded by loud POP!s as the bottles were uncorked!
Clockwise from upper left: More Beer!'s table at the Hospitality Suite; Rogue Brewery's table;
Cellarmaster Mike McDole and Randy enjoying a well-earned break in the HS; the Brewing Network
crew pouring their beers in the HS, on the Maltose Falcons' awesome portable bar.
beer tent; Aaron and I manning the DOZE food table.
The lady who snapped the picture for me somehow managed
to capture the precise instant in which we both blinked!
With the advent of the AHA's National Homebrewers' Conference upon us a group of DOZErs gathered at Black Diamond Brewery to unpack, sort, and record entries from all over the country for the National Homebrew Competition to be held at the Conference.
Tuesday, March 31, 2009
(b) An individual may without being licensed under this chapter manufacture in the 83 individual’s personal residence a fermented alcoholic beverage if:
(i) the individual is 21 years of age or older;
(ii) the individual manufactures no more than:
(A) 100 gallons in a calendar year, if there is one individual that is 21 years of age or 87 older residing in the household; or
(B) 200 gallons in a calendar year, if there are two or more individuals who are 21 years of age or older residing in the household;
(iii) the fermented alcoholic beverage is manufactured and used for personal or family 91 use and consumption, including use at an organized event where fermented alcoholic 92 beverages are judged as to taste and quality; and
(iv) the fermented alcoholic beverage is not for:
(A) sale or offering for sale; or
(B) consumption on a premise licensed by the commission.
In other words, Homebrewing is now Legal in Utah.
- Full text of Utah House Bill 51: http://le.utah.gov/~2009/bills/hbillenr/hb0051.htm
- Brewers’ Association announcement: http://www.beertown.org/ba/media_2009/Utah_legalizes_homebrewing.html