Canning Expands Reach of Craft

Moving away from bottles and toward cans will open up new markets for craft beer. More on exactly how that will happen momentarily. First, the explanation.

I was over at Belmont Station one day a while ago. It's always fun listening to what shoppers are talking about. One guy was telling his buddy he wouldn't buy a particular beer because it came in a can. This wasn't Rainier or Pabst, by the way. This was a craft beer...Caldera or 21st Amendment, I think.

The anti-canned beer opinion is uninformed. We aren't living in the bad old days when people thought crap beer tasted the way it did because of the can. That beer tasted like crap because that's what it was. Budweiser may have tasted slightly better in a bottle, but it was still crap.

Crap is crap, no matter how you package it

The thing is, cans are convenient. They don't break when dropped or jostled around. Cans are light.You can take canned beer hiking, fishing, skiing or golfing. Convenience is a big consideration, sometimes the most important or only consideration.

Yet bottles maintained a clear edge in the craft market. Many brewers assumed bottled product was the only thing that would sell. For years, that's the only way you could find craft beer on retail shelves.

The bottle bias is starting to breakdown. Bottles are, quite frankly, inconvenient. They break, they're heavy and they cost a lot to ship. Bottled beer takes a long time to chill. Beer in a bottle is also susceptible to light damage.

Some craft brewers are turning the corner and moving away from the bottle bias and in the direction of cans. This change is opening up new markets previously owned by the crap macros. You can get good beer in a can while you're golfing these days. You can get it and take it hiking or fishing. You can get a good canned beer at some sporting events, venues that can't sell bottles for safety reasons.

Just a few craft beers available by the can

Beyond the convenience offered by cans, there are environmental benefits to consider, as well. Aluminum is the most recycled form of packaging worldwide. About 44 percent of an average aluminum can comes from recycled material. Obviously, cans are lighter and less costly to ship. Breakage is a non-issue. Less energy is used in the aluminum can loop than with glass.

Besides the bottle bias, another reason cans have been somewhat slow to catch on is initial cost. A small brewery can fill and distribute 22 oz. bottles fairly cheaply. Cans are another story, involving a large upfront investment.

That's changing. We've all heard about mobile bottling. Now there's mobile canning. Instead of spending several hundred thousand bucks on a canning line, small breweries can now spend between a few hundred and a few thousand dollars to get started canning, depending on the amount of beer to can and other factors.

The future of canned craft beer is now. Contrary to what some may think, it's a good thing.

Lompoc Shows Off Holiday Beers

The folks over at Lompoc Brewing have been toiling away preparing for the holiday season. Lucky for beer fans. Beer geek media types got a chance to sample this years holiday collection on Tuesday night at the Sidebar on North Williams. (If you haven't been to the Sidebar, plan to get over there!)

The tasting adventure begins!

Most of the beers we tasted will be featured at release party on Nov. 29 at the Sidebar. More about the beers shortly. First, a special thanks to owner Jerry Fechter and his crew for making the preview happen. The Lompoc brew crew is Dave Fleming, Bryan Keilty, Zach Beckwith and Irena Bierzynski (read my profile piece on Irena here). A great bunch of folks.

For the unknowing, it's important to note that Lompoc is not a large brewing operation. They actually have trouble supplying their regular beers to their five locations, and expanding bottle distribution. Yet they somehow found a way to produce the 10 holiday beers we previewed on Tuesday. Sometimes you wonder.

The first beer we tasted was Blitzen, a spiced golden ale originally brewed for the Holiday Ale Festival a few years back. Blitzen is a low alcohol beer (4.6% ABV), with a light malt character, a hefty cinnamon aroma and hints of lemon and ginger on the pallet. It offers are rare combination of character and drinkability. Blitzen will be Available at Lompoc pubs only, according to Fechter.

Filling tasters kept the Lompoc folks busy

Next up was Cherry Christmas, which is a blend of four different beers. The elves at Lompoc make great standard beers, but the experimental stuff is truly grand. This beer is slightly sour and reminded me of some of the beers they're producing at Cascade Brewing Barrel House. But it's fairly light at 5.6% ABV. Cherry Christmas may undergo some additional tweaks, they said, but I found it to be excellent, as is. This is Lompoc's offering at the 2011 Holiday Ale Festival, coming up in a couple of weeks.

Brewdolph is a Belgian-style red ale brewed with Ardennes yeast. It's mildly sour and fruity, with hints of clove on the pallet. This beer does of nice job of hiding its 7.7% punch. We quickly moved on to Holiday Cheer, almost certainly the darkest of the beers tasted on the evening. It's a full-bodied vanilla porter that combines a terrific chocolate bar flavor with robust vanilla notes. The elves at Lompoc tossed vanilla beans in the conditioning tank to fashion Holiday Cheer, with great success. Cheers!

The Lompoc elves, Bryan, Irena, Dave, Jerry and Zach

Jolly Bock is another of the beers that was originally made for the Holiday Ale Festival. This is a lager, deep amber in color with a rich malt flavor and spicy hop finish. Jolly Bock doesn't have the depth of character present in most of these beers, but it's a style thing.

One of Lompoc's most popular beers is C-Note Imperial Pale Ale made with the seven "C" hops (Crystal, Cluster, Cascade, Chinoook, Centennial, Columbus and Challenger). The holiday version of that beer, C-Sons Greetings, is tweaked with more malt and hops. All seven hop varieties are used in dry-hopping this beer, with magnificent results. Bourbon Barrel Aged C-Sons Greetings, aged for seven months and cellared for another month, is slightly over the top. A heavy bourbon character is present in the nose and taste. I preferred the standard C-Sons Greetings. Both of these beers come in at 8% ABV.

Old Tavern Rat is a dark barley wine, aged for nearly a year. It's named after late Don Younger, the legendary Portland publican who was a partner in the Lompoc operation for many years. Old Tavern Rat is a nicely balanced barley wine, featuring sweet caramel and hints toffee, along with a hop punch. Younger would hate this beer, Fechter admits. At 9.4%, you can't drink a lot of it and the Old Tavern Rat liked to have his paying customers drink several beers. Cheers to Don!

Foyston signs Old Tavern Rat labels

As good as the standard version is, Bourbon Barrel Aged Old Tavern Rat is another click up. Brewed nearly two years ago (December 2009), this beer was aged in barrels for 10 months and cellared for another 13 months. I wasn't sure about this beer at first, fearing bourbon overload. I turned the corner quickly. The barrel aging and cellaring has given this beer a full, yet mellow character. This stuff won't be available for long, and it will only be sold at Lompoc locations and a few bottle shops. Get some if you can. And when you do, let it quietly age for a year or two in your beer cellar. It's great now, but I think it will be even better down the road. Trust me.

A quick note on the Foyston photo above: If you go to the Sidebar, you will see a picture of Don Younger above the fireplace. John Foyston painted that picture, which was done secretly and first shown to Younger about a year ago. Younger was reportedly blown away. Sadly, he died a few months later. Anyway, the painting is the basis for the label on Old Tavern Rat in bottles. John signed labels and bottles during Tuesday night's event.

Holiday cheers!

Winter Beer Adventures: A Tasting Trio

I don't have a lot of faith in beer reviews. Palates are all over the place when it comes to good beer. One man's trash is another man's treasure. The same goes for the many female beer fans out there. Indeed, there is a rumor in beer geek circles that women have more acute tasting skills than men. It's quite possibly true.

While my interest in reviews is slim, I am very interested in comparative tastings. Here's why: Back in my college days, stereo buffs would go to the stereo store and compare the sound of speakers. You could listen to several kinds of speakers and pick the ones that suited your personal tastes. You sometimes realized speakers you thought sounded great in an apartment or room, sounded quite bad next to others of the same price.

Likewise with beer. Most of us know what we like. We assume we have finely tuned pallets that allow us to intelligently pick what we like. That's a little like taking a set of speakers home and deciding they sound great. In my experience, comparative beer tasting has sometimes made me realize beers I thought were great aren't when compared with others in the same category.

The Trio: Brrr, Wassail and Jubelale

With those thoughts in mind, I thought it might be fun to taste several Oregon winter beers. I wanted to stick with beers that are well-known and readily available in stores. I chose Widmer Brrrr, Full Sail Wassail and Deschutes Jubelale. There are certainly bigger winter beers out there, but these met my specs. (Disclaimer: Some of my blogging friends receive beer samples from breweries. Not me...not yet. I paid for these beers.)

Widmer Brrr
ABV 7.2%; 50 IBU
The color is a dark copper. Of the three beers, Brrr has the lightest color. It has a limited aroma, with vague hints of chocolate mixed with hops. The aroma becomes more evident as it warms up. Like Wassail and Jubelale, Brrr contains none of the spices people generally associate with winter beers.

I was fairly impressed with Brrr. The color forecasts a lighter body than the other two beers and that's exactly what you get. This is not a bitter beer, although a decent hop character is present. Brrr has a slightly sweet finish, which I liked. I perceived the alcohol punch early on, and it became more pronounced as the beer warmed up. Still this is a well-balanced winter beer and very drinkable.

Full Sail Wassail
ABV 7.0%; 56 IBU
Deep amber, tied with Jubelale for the darkest of the three. The aroma is milder than I expected. There are chocolate and caramel malts in there, mixed with a strong hop character. I recall earlier vintages of Wassail being particularly hoppy. The 2011 vintage seems a bit less so. The beer has a more pronounced body than the others, which disguises the alcohol nicely.

Wassail is an intense beer, with strong chocolate overtones and bold hopping. Despite the intense flavors, I found it to be quite smooth and full of flavor. These flavors will likely get better with a bit of aging. Wassail does not have the sweet finish of the Brrr. Northwest beer fans will like the hoppy character, I think.

Deschutes Jubelale
ABV 6.7%; 60 IBU
Dark amber in color, arguably the darkest of the three beers. The aroma is not particularly intense. Hints of chocolate malt and brown sugar mixed with a blast of hops. Again, there are no seasonal spices in this beer. If you detect nutmeg or cinnamon, it's in your nose. Jubelale has a medium body, about on par with Wassail.

Jubelale has been one of my favorites for many years, but the 2011 vintage seems a little off. This is a bold beer with great body and character. But it possesses an astringent, tannic quality that overwhelms the pallet. There are various reasons this could have happened, intentional or not. I'm not going to speculate. Nonetheless, it creates a serious distraction.

There is a chance the tannic element may be reduced with time. That's the case with good red wine. We have a flight of big Cabs in the wine cellar simmering, some needing many years to finish. It's possible 2011 Jubelale will be better with a bit of aging. I plan to cellar a few bottles and find out. Check back in a year or two.

Order of finish
For those keeping track at home, these are my rankings. Opinions will differ.
Wassail
Brrrr
Jubelale

Cheers!

There they go Again

As I've mentioned in previous posts here, the big boys in the brewing industry are desperately searching for ways to halt imploding sales of their goo. While craft beer sales are expanding at around 10-15 percent a year, the macro-brew chunk of the pie is tanking. See my earlier post on dwindling big boy segments here.

Please understand, the large brands (Anheuser-Busch and MillerCoors) still own the bulk of the beer market in the US. But they are increasingly alarmed at their inability to sell anything but light beer. That's the only segment in their portfolios that isn't in free fall.

So it is that the brainiacs at InBev, the parent of Anheuser-Busch, has come up with a new marketing ploy. They will soon launch Bud Light Platinum, with hopes that it will somehow compete with craft brands by appealing to craft beer drinkers. This is truly comical.

Coming soon to a strip club near you

Bud Light Platinum weighs in at 6% ABV and 137 calories. That's almost 2% more alcohol than Bud Light (4.2%, 110 calories) and 1% more than regular Bud (5%, 145 calories). How they are squeezing only 137 calories out of a beer that delivers 6 percent alcohol is an interesting question, a taste test best left for after BLP hits the shelves.

You want to know what they're thinking, right? Sure you do. Well, here it is: The InBev marketing gurus are thinking craft beer enthusiasts are going to be attracted by more alcohol. Yep. With 137 calories, BLP is sure to have the same fizzy character as Bud and Bud Light. Just more alcohol! They think we drink craft beers because we like the higher alcohol content. Talk about delusional.

I hate to go out on a limb, but I suspect this isn't going to work out. In-Bev is going to pour millions into the ad campaign that promotes Bud Light Platinum. The result, in the short-run, will likely be more drunks at sporting events, bars and strip clubs. Which means more stupid behavior. And more accidents and traffic stops on the drive home. You get the idea.

What will these people think of next?

Fire on the Mountain Opens Third PDX Location

Fire on the Mountain's newest location has opened on NE 57th Avenue and Fremont St. This is the company's third restaurant/pub, to go with locations on E. Burnside and N. Interstate. Significantly, the Fremont location is the first Fire on the Mountain location to include a brewery.

The brewing operation was put together with assistance from Craig Nicholls, who is providing consulting services to breweries in planning. Nicholls, beer fans will recall, once worked down the street at Alameda Brewing and also operated Roots Brewing in Southeast Portland for many years.

Amenities include a large patio adjacent the west entry

Ben Nehrling, previously an award-winning brewer at McMenamin's Kennedy School, will head the brewing program. In-house beers will reportedly be available by the end of November. Management expects to offer five in-house beers and the same number of rotating guest taps. The brewery will also supply other Fire on the Mountain restaurants.

On opening day (Monday, Nov. 7), the draft beer list included offerings from Fort George, Upright, Migration, Amnesia, Rogue, Double Mountain, Oakshire, Mt. Hood and Cascade Brewing. Good stuff.

The menu at the new location will be similar to the other restaurants, although owners Jordan Busch and Sara Sawicki will add New York-style pizza by the slice at the Fremont location. Typical Fire on the Mountain fare includes salads, sandwiches and hot wings served with custom sauces.

Fire on the Mountain III is located in the old R&R Market space on the corner of Fremont and 57th. The space was once occupied by a neighborhood Safeway store dating back to the 1950s. Extensive remodeling of the space and parking lot improvements pushed the opening date of FOTM III to November. Owners had hoped to open in September.

Craft Beer Pairings with Upside

One of the really cool things happening in today's beer scene is the trend toward pairing beers with food. This is the sort of thing that was once confined to the wine community. But craft beer is the new wine, with tours, events and food pairings galore.

I regularly see social media posts for brewers dinners where beers are paired with multi-course meals. Laurelwood has one coming up soon and it will feature beers from several breweries. That's a terrific idea. Instead of being exposed to the wares of a single brewery, several breweries are on display.

Beer and cheese...a great combination.

In some respects, pairings aren't new. Fred Eckhardt, the dean of American beer writers and a local icon, has been doing beer and cheese tastings for 20 years. I believe he also has events that pair beers with chocolate, although that might just be something he does in the background so he can write-off chocolate purchases.

These are great ideas. They effectively encourage beer fans to think about what kinds of beer to serve with different dishes at home. Instead of blindly serving up a hoppy IPA with everything. we're learning that other styles may be more appropriate. That's terrific.

Thinking about the power of pairings, I conjured up images of macro-pairings I'd like to see. When we think about promoting craft beer, we often think about beer-driven events. I'm talking about events large and small, from the Oregon Brewers Festival to an Oktoberfest event held in pub parking lot of a nearby pub.

A macro-pairing I'd like to see

What about more complete pairings of craft beer with non-beer events? Look at the tailgating that goes on at large sporting events. People eat and drink outside stadiums at least partially because they don't want to pay exorbitant prices for low quality stuff inside.

I recently heard about a brewery that was doing a tasting before a college game. I believe it was in Seattle prior to the Oregon/Washington game. I don't know about the licensing and liquor control issues related to doing something like this, but it seems like a great way to expose the masses to craft beer.

Here's the thing: Anheuser-Busch and MillerCoors spend millions every year to maintain their connection to big-time sports in this country. Their advertising is in your face when you enter any stadium. The beer choices inside these venues are, in most cases, controlled by the big guys. Care for a Bud Light? Outrageous.

How do you fight this? In my mind, craft breweries need to pair themselves with high profile sporting events. The way to do this in the short run is by having beer gardens where fans can experience quality beers prior to the games. I know a lot of places, including Moshofsky Center next to Autzen, already serve some craft beer alongside crappy macro-stuff. That's not enough.

This kind of thing is certainly happening on a small scale now. It would be great if it grew. That's not to say it would be easy. I can only imagine the red tape connected to setting up events like this. But the potential upside is huge.

Maximizing the Power of Social Media

I'm not sure who reads this blog. Maybe no one outside immediate friends and family. But I suspect a few fellow bloggers, media types and brewery people click in here from time to time. My guess is there aren't a lot of casual beer fans reading this or any other blog.

Most of us who write about beer, paid or unpaid, have Google alerts that provide a constant flow of information related to craft beer...grist for the mill, as it were. It's easy to set one of these alerts up and an efficient way to get regular updates on what's happening in beer land. But I digress.

Yesterday, my Google alert delivered a link to a story confirming what I already knew or suspected about craft breweries and social media: craft breweries lean heavily on social media for promotion and advertising. There's a big reason for this, which I'll get to, but there's a general point I want to make first.

Almost all businesses are trying to figure out how to use social media (Facebook, Twitter, YouTube, Yelp, blogs like this, etc.) to build their brands and increase revenue. This is happening at a time when the power and reach of traditional media (TV, radio and print) appears to be diminishing in relation to its cost.

Of course, some businesses aren't great fits for social media promotion...likely because they have a product that has zero appeal on the open market. A company that makes smart bombs, for instance, may be a poor fit for social media. You get the idea.

Craft beer is on the flip side of the coin. It's a product that is sold to the public and, more importantly, there is a growing segment of the customer base that is quite rabid about the product. This is an ideal setup for social media because rabid customers can be used to draw in additional fans via word-of-mouth advertising. In a nutshell, this is the heart of social media advertising.

Which brings me back to craft breweries. And why they are leaning on social media. They're doing it partly because they see the value; more importantly, they're doing it because they can't afford to promote and advertise in traditional ways. Budweiser and MillerCoors spend close to $1 billion a year to promote beer that is essentially undrinkable. Craft brewers have a quality product, but shallow pockets.

Why am I bringing this up? Because many craft breweries do not do social media well. They aren't alone in doing social media poorly, admittedly. One of the mistaken assumptions with respect to the social media concept is that anyone can do it. Someone who works in a small brewery and knows something about the web and computers is likely involved in running the social media program.

What's wrong with that? The problem, contrary to prevailing opinion, is that running a successful social media program requires communications skills, knowledge of the medium and planning. Back when traditional media was king, advertising messages were filtered. There's no such thing with social media. Everyone is a prospective expert.

Some of the results: disjointed posts, spelling and grammatical errors, lousy (usually dark or blurry) photos, poor quality video, too many frivolous posts or too few posts to be relevant. In short, bad social media presence. I see it every day on Facebook and Twitter, arguably the most powerful sites.

Look, I know social media is evolving and businesses, including breweries and pubs, will adapt. One of the adjustments they need to make to maximize their social media presence is go pro. They need people who can write effectively, take decent photos and think strategically when it comes to creating a coherent, branded, social media presence.

Sure there's going to be a cost. But this work is too important to be farmed out to an employee, whether it's the owner or a dishwasher, just because that person thinks he or she is an expert. It just ain't so.

Beer Wars: Protect the Integrity of Independent Beer

I'm a little late to the game here, I admit. The documentary film, Beer Wars, appeared more than two years ago. I just watched it on Netflix last week. I can't say why it took so long. Sometimes these things happen.

The point of the film is quite clear. Director Anat Baron, a former bigshot with Mike's Hard Lemonade, intends to reveal how the beer industry is structured to maintain the power of the large breweries, represented primarily by Anheuser-Busch and MillerCoors (Miller and Coors in 2009), to the detriment of small breweries.

If you toss out a few ridiculously stupid and campy cartoon graphics, Baron does an admirable job. Some of the more important points:

• Shows how the "three tier" beer laws (which make it illegal to brew and sell beer directly to consumers) make it difficult for craft brewers to enter the marketplace. These laws, established long ago to guard against monopolized beer markets, have been turned upside down by the large companies
• Shows how the large companies use political influence to keep the laws as they are, very much to the benefit of the major brands.
• Shows how the large companies have used advertising dollars (more than $800 million a year) to con consumers into thinking they are getting a well-made, tasty and refreshing product, despite the fact that macro-brews are made using inferior ingredients and automated processes. Image is everything.

Why bring this up now, two years after the fact? I mean, craft beer is continuing to gain a foothold in the marketplace, despite the stacked deck. Why should we be concerned about the message of the film?

Here's why. The continued growth of the craft industry means the big guys are increasingly trying to find ways to either squeeze or co-opt craft brands. Making distribution difficult is their first line of defense. They are also buying up small brands, closing down the breweries, firing employees and producing the beer at gigantic, automated factories. Another strategy is creating shill brands, like Green Valley Brewing of Fairfield, Calif., brewed at a huge Anheuser-Busch facility, but marketed as a small brand.

I need to digress for a moment. There's been some argument on various blogs about the meaning of craft. My opinion is the term has little meaning today. To me, craft suggests small and perhaps handmade. But great beers are being produced by breweries that are not small. Deschutes and Widmer come to mind. There are many others. What these large craft brewers share is independence and an attention to quality ingredients and processes.

Which brings me back to the call to action of Beer Wars? To me it's this: If we want to protect the integrity and longevity of true craft brands, we need to buy the products of typically small, always independent brewers whenever and wherever possible. That usually means buying locally-produced beer because most of these brands have regional distribution at best.

Secondly, it means staying away from beer produced by the major brands, even if they are decent (Blue Moon, a Coors brand, comes to mind). Why? Because the big guys use those dollars to undermine the integrity of the true craft industry. End of story.

Women in Oregon Beer Expanded: Irena Bierzynski

Over the summer, a lot of us beer geek types saw For the Love of Beer, a movie highlighting some of Oregon's most awesome women in beer. Sarah Pederson (Saraveza) and Tonya Cornett (Bend Brewing) kind of dominated the film, although we heard from Lisa Morrison (author), Veronica Vega (Deschutes Brewing) and a few others along the way.

The field of beer and brewing, long dominated by men, is opening up to women. Nonetheless, women are still a vast minority in the industry. Of something like 50,000 craft beer employees in the United States, fewer than 600 currently belong to the Pink Boots Society, an organization of women in the industry. The fact that things are changing is good, however slow.

Another potential member of the Pink Boots Society is Irena Bierzynski, the latest addition to the group of brewers at Lompoc Brewing. Irena joined Lompoc after graduating from Lewis and Clark last spring and is immersed in learning the trade. She came to brewing in an roundabout way.

On the brewery floor...a great place to be.

"My interest in beer and brewing perked when I was 18 and on a vineyard tour," Irena said. "I had plans to become a chemist. Then and there I realized there was chemistry involved in wine making. That evolved to beer and brewing when I came to Portland to attend Lewis and Clark for obvious reasons."

Bierzynski (yeah, that's her real name) hails from Detroit. She spent her high school years in Shanghai. Her dad, an engineer who works for General Motors, was sent to China to help set up auto plants. The international school she attended had kids from around the world. It was a unique experience, she says.

Coming to Portland to attend Lewis and Clark, Irena became interested in the beer festival culture that has taken off in recent years. That led her to an increased interest in brewing. But not homebrewing.

"I had decided I wanted to brew professionally before I started homebrewing. I didn't have any formal brewing education, but I understood the chemistry of brewing thanks to my science background. It helps a lot."

Most of what Irena is doing at Lompoc is pretty basic. She's mastering the work of transferring and racking beer into kegs, cleaning tanks, working on the bottling line, taking gravities and keeping the Fifth Quadrant bar stocked. Her responsibilities will grow with time.

A batch of Bierz Brown in the tank.

"Irena volunteered to help on the bottling line last spring," said, Bryan Keilty, Lompoc Production Manager. "Based on that experience, we thought she would be an asset to the company and we asked her to join the group. She's smart, a hard worker and driven to succeed. She'll get more in-depth training on brewing as we move along."

Part of the brewing training involved coming up with a recipe for the recently released Bierz Brown. Irena developed the recipe with input from other brewers at Lompoc.

"Bierz Brown is my first," Irena said, "I think it's been fairly well-received. What's next? I'm not sure. I like the idea of making beers for particular times of year. The next beer could be a winter beer. I actually want to go light if I do a winter beer. Everybody makes dark beers in the winter. I wouldn't make a super light beer, just not a dark beer like everyone else."

Like all brewers, Irena has an ultimate goal that is similar to that of most brewers.

"I think most brewers ultimately want to run their own brewery or brewpub. That could happen someday. It's down the road. What I’m doing now is great and I'm enjoying it. Lompoc has a great team. If you ever need help with something, you get it.I'm learning so much."

Sometimes, you just need to kick back and have a beer.

What does the fledgling brewer do for fun? When she isn't enjoying one of the countless festivals around town, Irena is a hardcore hockey fan who loves the Red Wings and Winterhawks. She also enjoys live music in small venues.

"As a hockey fan, I'm a little nuts," she said. "I'm from Detroit. What do you expect? I also like concerts at the Aladdin and Roseland…small places, new music, electronic music. Arena shows don't excite me."

If you want to meet Irena, plan to attend a Lompoc release party at the Sidebar. They are always low key and friendly. Highly recommended.

Fresh Hop Shot in the Foot

Back when I was a regular  home brewer and also grew my own hops, I often used homegrown hops in my beers. I even used fresh hops a few times, typically in beers made in September or October. I don't remember the results being particularly spectacular, but it was a fun thing to do and I liked the creative concept.

While I was experimenting, so were the real brewers. I don't know which brewery produced the first fresh hop beer of note, but it seems like these beers started appearing about a decade ago. It was a trickle at first, but fresh hop beers are everywhere now.

Spendy $8 glassware

Fresh hop beers are a seasonal affair. It's not so hard to figure out why. The hops needed to make these beers are only available in the fall...and that's the way it will stay until we come up with a way to replicate hops (ala Star Trek). That makes fresh hop beers arguably special, and presents brewers with a marketing opportunity. Which they are running with.

Enter the plethora of fresh hop festivals popping up. There was one in Hood River on Oct. 1st and one in Portland this past Saturday. Those are not the only ones, I'm sure. Plus, numerous breweries are rolling out fresh hop brews with special release parties, events and fanfare. Fresh hop beers have become part of the festival scene. For better or worse.

The biggest problem with fresh hop beers: The vast majority of them aren't that great. I was beginning to form that opinion prior to visiting the Fresh Hop Festival at Oaks Park, based on prior tasting experiences around town. That opinion was confirmed at the festival, where I tasted a collection of beers I hadn't tasted before.

I'm not even going to get into the beers I tasted and thought less than stellar. They were made by breweries large and small. The common theme was a lack of depth and character. These beers had very little hop aroma or flavor. IBUs were all over the place, but most tasted obnoxiously bright...or perhaps some would say, green.

The line-up...character not included.

Look, I understand fresh hop beers are not going to taste like beers made with dried hops. The question is, can you make great beers with fresh hops? Based on recent experiences, I'm not convinced you can. I'm a fan of hoppy beers. But the fresh hop beers are mostly disappointing. Just my opinion, of course.

Festival Comments
To enter this festival, you had to buy a tasting package. They were charging $1 per ticket, with each ticket good for a 4 oz. taste. Oh, I should note that a few beers required more than one ticket. Still, that's good value, consistent with what other festivals do.

On the flip-side, you had to pay $8 for a shaker pint glass that cost them a fraction of that. Sure, I'll add the glass to my collection at home. But I didn't need to pay an exorbitant price for the privilege. It has become stylish to overcharge patrons for a tasting glass or mug as a way of making money. I wish this annoying practice would stop, but I'm not going to hold my breath.

I met Nutmeg, who was getting lots of attention

The overall setup at Oaks Park was pretty good, with plenty of room under the tent and lots of tables. It was not crowded during my mid-afternoon stint and most of the numerous tables were empty. Up front, there were lines for some beers, caused mostly by the fact that they seemed to have one person pouring 6-8 beers. It wasn't much of an issue, but that arrangement would not have worked very well with a large crowd.

Next up: the pumpkin beers

Planned Brewery Growth, Part 2

Anyone who follows this blog will recall my Sept. 22nd post on planned new breweries. The premise of that post was that the bulk of craft beer brewery growth (craft is the only segment of beer that is growing) is occurring in areas that are currently and historically under-served. Here's a link back to that post, if you haven't read it.

I intended to get back to that topic sooner than this, but events intervened. The original post contained only a general accounting of where the new planned breweries are located. It's worth taking another look at the data, which reveals some interesting things.

First, take a look at map below. This is the baseline, showing areas with high and low concentrations of existing craft breweries. This map isn't the easiest to read, but my re-creation isn't any better. So this is it.

The main points are clear enough: All of the deep South is woefully under-served  There is a lot of population there and not that many breweries. Then you've got the Midwest and Atlantic Coast, including New York and New Jersey. Again, lots of people and not all that many breweries, per million folks

Then you have the flip side of the coin, which is the concentration of craft breweries in the Northwest, Colorado, Wyoming, Vermont, Maine and New Hampshire. Most of these states aren't very populated. Wyoming has less than 600,000 people; Vermont just over 600,000; Montana less than 1 million; Maine,1.3 million. These states look good on the baseline graph because they have a few breweries and not many people. Oregon and Colorado are off the hook because both have populations and many breweries.

Now dial in the map below, which shows where the high and low growth areas are for 2011. A few things jump out:

Texas and Florida, both in the lowest category on the first map, show dramatic growth. Texas is the second largest state by population, Florida is fourth. The high number of planned breweries is good news for deprived beer lovers in these states, although it likely won't change the states' positions much on the first map due to their huge populations.

California, the largest state in population, already has a fair number of breweries (282). The 97 planned breweries there may seem like a lot, but really isn't given the enormous population. I'm going to guess that even with 97 additional breweries, California still won't catch up with Oregon, Montana, Wyoming or Colorado in breweries per million people.

The same holds true for the relatively high growth in New York, New Jersey, Massachusetts, Pennsylvania, Michigan, Virginia and Illinois. All of these states have large populations and have been late to join the craft beer revolution. You have to believe demand will support continued growth in these areas for quite a few years.

Finally, you have Colorado, ranked 22nd in population and already possessing a fairly high concentration of breweries. They are set to add 51 more. What? That's right, 51 more. Which seems a little wacky to me. If all those breweries open, Colorado will have 181 according to the numbers. Oregon, with roughly a million fewer people than Colorado, has 112 breweries and 16 planned. I'm not sure what to make of this. It seems crazy. Maybe it's just that Colorado is beer crazy.

Nonetheless, the areas of high growth seem well-positioned. Looking at the map, you would hope to see big growth in the South, the upper Midwest and the Northeast, particularly New York, New Jersey and Pennsylvania. For the most part, that's exactly what you see. The numbers for Texas and Florida are huge, obscuring to some extent the lack of progress in other southern states.

Clearly, there are some states where the revolution has not caught on. Mississippi, with 2 current breweries, has plans for 3 more; Arkansas, with 4 current breweries, has plans for 4 more; Oklahoma, with 11 current, has plans for 3 more. You can't help thinking some of these states are lagging behind due to wacky alcohol laws leftover from Prohibition and, perhaps, earlier.