I am giving you a twofer this week reviewing two offerings found only at Trader Joe’s: Mission Street Pale Ale and Mission Street India Pale Ale.  What makes these beers local?  Well, two things make these beers local in my book. First, there are umpteen TJ’s in Ventura County. I know that is a stretch especially since you can find TJ’s all around the country but since you can probably find one within a 30 or 40 minute drive I classify that as local.  Secondly and most valid reason is that these beers are contract brewed by Firestone Walker’s breweries just up the 101 in Buellton and Paso Robles.   

All of the Trader Joe’s branded beers are contract brewed and I haven’t found one that wasn’t a solid well brewed beer.  With brewers like Firestone Walker, Gordan Biersch and Montreal’s Unibroue routinely contributing to TJ’s beer line it isn’t hard understand why that is.

On to the reviews:

Mission St. Pale Ale is a wonderful session beer.  A session beer is a beer that is light both in body and ABV and can be enjoyed in moderation with little worry of becoming inebriated. Mission St. Pale Ale poured a golden straw color with a head filled with tight white bubbles that lasted throughout the pint.  The first whiff was full of hops and as that dissipated the aroma settled into a mouth watering mix of hops and malt.  The beer has a moderate hop bite though not as pronounced as a Sierra Nevada Pale Ale.  The hops are tamped back by a firm malt backbone but finishes dry.  The dry finish and a lingering hop taste do nothing to quench your thirst but don’t worry at 4.6% ABV you can enjoy a few of these before its time to go home.

Back in October I raved about Firestone Walker’s Union Jack as my go to beer (one that I stock and drink when my homebrew is gone) but it has been replaced by Mission Street IPA.  The good news for Firestone Walker is that it was replaced by another one of THEIR beers. 

Mission St. IPA poured a crystal clear dark straw with an off-white head.  The aroma was full of citrus hops though not as pronounced as Union Jack.  The beer has a great citrus hop flavor (a mix of grapefruit and tangerine) and the sharp piney bitterness that is rounded off by a solid malt backbone.  This is a really good example of an American IPA and while I don’t have the specific IBU for this IPA it is well within the hop guidelines.  At 6.1% ABV Mission Street IPA is right in the middle of the ABV range but take care not to enjoy this one too much because it will sneak up on you.  All in all this is a great everyday beer and at $5.99 a sixer you can’t afford to miss this beer. 

The weekend is almost here and there is no better way to celebrate it than with a tasty beer.  If you are going to be in Ventura this weekend be sure to stop in at Anacapa Brewing Company (472 E. Main) and try one of their new beers called English Dry Stout.

The beer poured opaque black with a dark tan head.  The cascading carbonation down the side of the glass was so mesmerizing that I almost forgot what I was doing and I nearly skipped the second step in my tasting procedure.  Don’t shortchange yourself here; take the time to smell the beer before you taste it.  If I had jumped to the tasting step I would have missed the mouth-watering aromas of cola, licorice, molasses and smoke that were wafting out of this beer.

This beer had the palate-consuming quality that marks a great craft beer.  It covered all my taste receptors from the front to the back of my mouth starting with sweet malt up front that gave way to bitter chocolate.  The bitter chocolate then gave way to subtle coffee notes. Then just before I swallowed, the lively carbonation gathered up all those flavors, before any one of them could dominate, and washed them down. This carbonation also cleanses your palate and leaves your mouth refreshed and ready for another drink. Be careful though, this medium bodied, dry beer is easy drinking and at 5.9% it is certain to catch up with you.

There was a fair amount of lacing (lace pattern on the sides of the glass) left by the beer’s head as the beer was consumed. Think of lacing on the glass the same way you do about anything lacey, it does little to conceal or cover-up, but it looks pretty and lacing on the glass is no different.  Lacing has little impact on the overall taste of the beer but it adds another layer to your visual enjoyment. The amount of lacing left on the glass can be impacted by the style and cleanliness of the glass in which it was served.  If you want to see some good lacing use a tulip shaped glass.*

I gave this beer my top ranking (Stock This One!) which will be pretty easy to do since you can get a growler filled with this delicious goodness right there at the bar. If this review prompted you to visit Anacapa Brewing Company so you could taste their English Dry Stout be sure to let them know you read this review.

Tip: Growlers are great if you want to bring craft beer to a party or keep on hand for the big game but here are a few things you will want to keep in mind.

1. Double check the cap to make sure it is tight.  Can you think of anything worse than pulling your growler out of the fridge only to find out that there was a slow leak and you now have a half-gallon of flat beer?   Flip top style caps are the best but most growlers come with screw on caps.
2. Growlers will keep your beer fresh for quite a wile IF the growler was clean and it was kept at serving temp or below.
3. Initially, they may seem like an expensive addition to your bill but many pubs offer discounted beer prices on growler refills.
4. Once you open the growler you will want to consume the beer as soon as possible.  It will go flat the same way a half filled two-liter bottle of soda will.
5. Last but certainly not least. There is no other feeling like walking out of the pub with a half-gallon bottle of beerJ

* I am certain there would have been more lacing if this beer had been served in a tulip shaped glass instead of the nonic tumbler style pint glass. This is probably the most common criticism I have of brewpubs in general.  I want to see higher quality and/or style appropriate glasses used in all pubs. Traditionally a stout would have been poured into a nonic tumbler, but is that the best vessel for this lively American version?  I think not! I know there are good reasons the nonic tumbler style pint glasses are so common.  They hold a lot of beer, they are easy to clean stack and store, they are sturdy and cheap to replace.

However, if I had to pick a glass style (and I did) I would choose a short-stemmed tulip shaped glass commonly used for Belgian beers.  For me this glass does it all.  The shape creates a small opening at the top, which helps to hold a thick head.  The thick head prevents the aromas from escaping too quickly and provides another level of complexity throughout the beer.  The small opening also channels the aromas directly to your nose as you are drinking the beer. As the beer is consumed the shape of the glass also promotes a lacing of the thick head on the sides of the glass. Often there is a small etching in the bottom of the glass.  The etching causes a cascade of bubbles to rise up the middle of the beer adding to the beauty of straw or amber colored beers. For darker beers, the tulip glass gives you the opportunity to view (the same way a wine taster would) the visible spectrum of colors that can range from garnet to black.

Cheers!

Last week I came across a bad beer, which happens every once in a while. So, I did what I think every brewery would want us to do, I e-mailed the brewers and told them about my experience.   I included all the important info: production date of the beer, store where I purchased the beer, and conditions in the store. I did this for two reasons.  Probably the most important reason was that I really wanted them to know that this particular beer wasn’t being treated well at that store. Also, I wanted them to know that I hadn’t been discouraged by the experience and that I was looking forward to tasting a fresh sample soon.

The brewery responded the very next day apologizing for my experience and wanted me to understand (as well as I want you to understand) that they have little control over their beers once it is delivered to the stores. After delivery, it is then up to the storeowner to take care of his/her inventory. Certainly, some do it better than others and this can have an unfair impact on a brewery especially if you decide not to buy their beer again.

The brewer also invited me to stop by their brewery and told me they would be happy to replace my bottle with a fresh one. However, before you go and start complaining to breweries about their beer in hopes of a replacement, you need to keep a few things in mind:

• Do you know the beer style you are drinking?  Maybe it IS supposed to taste like that.
• Give a detailed description of your tasting experience to explain the flavors you did taste.  This will help the brewers identify any problem.
• Tell the brewer where you bought the beer.  They may consider changing vendors if enough people complain about the conditions.
• Don’t judge the brewery by that one beer.
• Don’t rant if want to be taken seriously.

I decided to use this recent experience as an excuse to explain three common off-flavors found in beers. Also, at the end of each description I indicate who you should contact if you do encounter any of them.

Oxidation happens when oxygen is introduced into the beer sometime after fermentation and before it is consumed. The resulting taste is something like wet cardboard or paper (don’t ask me how I know what that tastes like).  Generally bottles or cans are flushed with CO2 before filling to avoid oxidation. This is also why beertenders will overflow your growler when they fill it up.  This purges any O2 out of the bottle so your beer won’t oxidize before you drink it.  Unfortunately there isn’t anyway to tell if the beer you have in your hand is oxidized until you open it. The good news is that this off-flavor is very rare.  Contact the brewery if you encounter this off-flavor.

Light struck is a term used to describe a beer that has been exposed to ultra-violet (UV) light. UV light causes a chemical break down, which in turn releases previously hidden sulfur compounds out of the beer. The resulting taste and aroma is reminiscent of skunk (again, don’t ask me how I know what that tastes like).  This is especially problematic for beers in clear or green bottles because they filter out very little UV light. Unprotected beer can be “skunked” in a matter of minutes and can easily happen to the beer that is in your glass especially if you are outside enjoying the warm SoCal sun.  Unfortunately there is no way to tell if a beer is skunked before you buy it but you can reduces the chances if you avoid bottled beer that is sitting out in the sunlight or under florescent lighting.  Reach for the bottles packaged in boxes or the ones toward the back of the shelf in the dark. Oh yeah, and keep your beer in the shade.  Contact the storeowner and notify brewery if you encounter this off-flavor.

Bacterial infections happen when sanitation breaks down during the brewing or the bottling phase and bacteria is introduced into the beer. Bacteria will eat any sugar left over from fermentation, which will destroy the malty flavors and body of a beer causing it to become “thin” and almost watery. If the contaminated beer is stored for an extended period of time it can also cause the beer to over carbonate and create a “gusher”.  A gusher is a beer that erupts like a volcano and continues to spew out the long top after it has been opened.  Another side affect from a bacterial infection is a sour beer.  You will probably know about the infection long before you drink the beer because it can have a vinegary aroma.  If the aroma didn’t grab your attention the puckering effect will, when you drink it.  Don’t be alarmed if you drink a beer with a bacterial infection.  You won’t to get sick from it.  I drink ‘em all the time; in fact one of my all time favorite beers is a sour beer.  However, the brewers of sour beers KNOW how to brew them and understand how to use the bacteria to create a delicious flavor profile.  Unfortunately there is no way to tell if a beer is infected before you open it.  The good news is that brewers take sanitation very seriously and unintentional infections are rare.  Contact the brewery if you encounter this off flavor.


Cheers!

This is one of my TOP 10 favorite beers.  This is a huge beer in every way. The aroma punches you in the face, the taste punches you in the mouth and the alcohol will punch you in the head.  Try this beer AS dessert or pair it with a big dense piece of German chocolate cake or cherry tart.

If your travels take you to the Minnesota or the any of the Mid-West states be sure to try this beer.  Its mild hop aroma, balancing sweetness and medium body make it an easy drinking beer. This IPA is a wonderful combination of the English and American styles.

Ladyface Ale Companie, located in Agoura Hills, is a Belgian-centric restaurant that features a wide range of their own handcrafted beers.  At the time of this post Ladyface Ale Companie had no less than eleven of their beers on tap. Click here to see their current tap selection, which includes several guest taps.

Picture City Porter comes in two different versions: regular and bourbon-fied. It is my understanding that this is a limited edition (available in small quantities and/or for special occasions) beer so be sure to ask if the bourbon barrel version is available if you want to experience the beer in this review.

When you order a beer that comes from a bourbon barrel it is hard not to have any preconceived notions about the aromas and tastes you will encounter.  Try to put any of those notions aside and dig a little deeper, you won’t be disappointed. Picture City Porter is a treat and a challenge to taste; and with a little digging you will discover a wonderful, complex beer.

Served in a pint glass, the traditional drinking vessel, Picture City Porter poured an opaque brown with a diminishing off-white head. I think it would have had better head retention if served in a less traditional tulip shaped glass.  However, what it lacked in head retention it made up for in the wonderful lacing pattern it left on the inside of the glass. 

Generally I don’t care for pint glasses as they tend to let the aromas dissipate too quickly (as well as the head) which can eliminate a layer of complexity that could be enjoyed throughout the session.   However, this beer held its own against the mighty mouth of the pint glass.  The bourbon aroma is a thick and unmistakable layer that floats on the beer’s surface and will greet your nose just a tick before each drink. While it does dissipate a bit, the bourbon aroma hangs around for the whole session.  I love the bourbon aroma but the real pleasure in this beer is finding its hidden layers. If you “squint” just a bit you will discover an all but hidden layer of subtle earthy notes wafting just behind the bourbon. For me it was reminiscent of freshly turned soil with a mix of herbs sprinkled about. 

My first thought as I tasted the beer was “Where is the bourbon?” The bourbon aroma was so powerful that I was certain that each drink would be overrun with bourbon flavor.  Instead, roasty malts dominated the palate with a subtle burnt toast flavor that was mixed with a chocolaty sweetness. The dark malts and hops provide a moderate bitterness that keeps the sweetness in check. 

As the tasting progressed I started to discover two more hidden layers.  The earthy notes showed up again but this time in the flavor.  My guess is that these earthy notes are a result of the beer being aged in oak barrels.  Then from under the earthy notes a new layer emerged, almost as an afterthought. Spice. This layer can be easily missed if you aren’t paying attention because you won’t experience it until you exhale. After you swallow take a moment (your frites won’t cool down that much) and enjoy this final stage of tasting a beer that is so often overlooked. Exhale. Feel the spicy esters float to the roof of your mouth and then up and out of your sinuses. Was this spice caused by the hops or the oak or was it a magical combination of the two?  I’m not sure but I AM glad it was there.  

The beauty of this beer is in its layers.  Its tough guy persona (the bourbon aroma) is just a façade that is protecting its more delicate almost hidden layers. Picture City Porter rewards those who stick around to get to know it.  Do yourself a favor, pull up a chair and introduce yourself to this beer. 

“This doesn’t taste like beer!” is probably the most common comment I hear when I introduce this beer to people.  Effervescent and sweet with no bitterness (that I can taste) this beer is more reminiscent of a tart raspberry soda than anything else. You can expect the same tart soda like flavorings from the other Lindemans’ products. They produce a variety of fruit (apple, peach and cherry just to name a few) flavored beers.

However, don’t expect that sweetness from any other fruit Lambic style beers  you might find on the shelves,  Lindemans are by far the sweetest beers I have tasted. Most other Lambic style beers are quite tart and some are down right sour.

The Duchesse is a delicious beer and in my opinion is the epitome of the Flanders Red style.  The “sourness” and acidity is balanced by a sweet maltieness before it can become overwhelming.   Because of this balance, the Duchesse is a good starter beer for those who are looking to venture into “sour” beers.  Its wine-like flavor and acidity also makes this a good beer for those “non-beer drinking friends”.

As you can see from the card there is very little bitterness (10 IBU) in this beer which is common for many sour beers.  Instead of hops the brewers balance the malty sweetness by using special yeast and bacteria strains that will sour the beer just enough to balance the sweetness.

In my opinion, this beer is sweet enough to be enjoyed AS desert but could also be paired with earthy flavored cheeses such a camembert and brie or sharp cheeses like blue and cheddar.  The elevated carbonation level and acidity of this beer will cleanse and refresh your palate between each cheese sample.

I am back to my roots today doing what I love to do the most.  Reviewing beer.  This week’s entry is a classic and one of the best and readilly available Trappist ales around.  Before I get started with this week’s review, I want to briefly explain what Trappist actually means.

In order for a beer to be called a Trappist ale, the beer must meet the following standards:

• The beer must be brewed within the walls of a Trappist abbey, by or under control of Trappist monks.
• Brewery and commercial operations must be run by the monastic community.
• The economic purpose of the brewery must be directed toward assistance (monastic or community) and not toward financial profit.

Today there are seven brewing Trappist abbeys—six from Belgium (Orval, Chimay, Westvleteren, Rochefort, Westmalle and Achel), one from the Netherlands (Koningshoeven). They all belong to an association of monastic breweries.  This association has legal standing and its logo gives to the consumer some information and guarantees about the product. However, any brewery can brew a Trappist or Abbey style, not to mention a Dubble or Triple but if you are looking for an authentic Trappist product you only need to see if it carries the logo below.

Somewhere near the bottom of Two Tree Hill you will find a residential neighborhood like many in Ventura with shady, tree lined streets casting dappled shadows across front lawns and cars parked in driveways.  Nothing looks out of the ordinary and you certainly wouldn’t expect to find a brewery hidden on this street.  But that is exactly what you will find if you walk up Al Trevisan’s driveway and into his garage.

My interview with Trevisan was more like two old friends getting together over a couple of beers more than anything else. We spent two hours talking about his brew system, fermentation procedures and anything else in-between all while tasting a couple of his homebrews and enjoying the warm SoCal sun. Oh yeah, the life of a beer reporter can be pretty tough.

Trevisan has been homebrewing for four years and like most homebrewers he started out brewing small batches on the kitchen stove.  As many of us homebrewers remember, that is a foot in the door start to our homebrewing obsession.  However, we soon realize, as Trevisan did that we can’t keep up with demand brewing small batches in the house. So, after purchasing a larger system he moved his “operations” to the garage.

It wasn’t until he read an article about nanobrewing in All About Beer that Trevisan started to seriously consider turning his hobby into a profession. With support from acquaintances, loyal friends and most importantly his family, he started the process of turning his home brewery into Two Trees nanobrewery.

Operating a nano-brewery out of his garage is quite appealing for Trevisan for a few of reasons.  First, he would be able to use his current homebrew system so he wouldn’t need to rent or purchase any more storage space or equipment.  Second, the brewery’s size and location means he wouldn’t be brewing anymore than he is right and since it is in his backyard he wouldn’t miss out any additional family time.

State and federal requirements deal mostly with tax issues but they do specify that the brewery need to be located in a detached permanent structure. The catch is a Ventura city ordinance that prohibits residents from operating a business out of their garage. Until the city ordinance changes, Trevisan’s professional aspirations are on hold and for now he is content to hone his brewing skills by brewing as often as he can.  Last and possibly the most convenient, Two Trees beer is kegged in five gallon soda kegs and Trevisan can easily self distribute his beers to local bars and/or pubs.

Currently, Trevisan is brewing as often as he can, about ten gallons every two weeks.  He enjoys sharing his brews so much that he brews beer for friends and colleagues whenever there is a request. Don’t worry if you don’t know Trevisan personally because you will have the opportunity to taste Two Trees beer in September at the California Beer Festival.

One of the most exciting things happening in the craft beer world is the explosion of local breweries in the U.S. and Ventura county is no different.  We have finally topped pre-prohibition brewery numbers and the market doesn’t show any sign of slowing down.  Two Trees could be the next brewery providing fresh local beer but not until an exception is made to the current city ordinance.  Show you support for Two Trees by visiting it’s Facebook pageand ask what you can do to help change the ordinance.

Learrn more about brewery sizes @ http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/market-segments

Or

http://www.craftbeer.com/pages/beerology/small-independent-traditional