The Best of 2013

Now that 2014 is here, we reflect on all the delightful events and/or memories this past year brought us. For me, all the great moments from 2013 revolved around beer. I co-hosted a beer dinner, converted a few non-beer-drinkers or helped kick-start a love for the craft, explored the German state of Bavaria and its many breweries, and it has even brought my father and I closer together. Beer has an awesome power in my life and I’m lucky enough to have had some remarkable beers with some of the best people in the world that I’m proud to call friends and family. If you’re reading this, you are one of them.

Now that the mushy stuff is out I the way, I have made a list of my top 10 beers from this past year. These beers are not necessarily top-rated or highly sought after, rather beers that impressed and/or had a moving effect on me this year in one form or another. Enjoy!

10. Stone Brewing Co. – Dayman Coffee IPA

*In collaboration with Aleman and Two Brothers, Stone created a remarkable beer where hops and coffee had a tug-o-war on your tastebuds.


9. Russian River – Pliny the Younger

*I had Younger for the first time at Russian River and the experience alone was awesome. It’s not the best beer in the world, nor the best IPA style. It was the experience alone that put this beer on my list.

8. Southern Tier Brewing - Crème Brûlée

*Wow! A high ABV sweet stout that actually has flavor notes similar to a Crème Brûlée. I don’t even want to know the calories in one glass of this potent brew...


7. Tustin Brewing Co./Stone Brewing Co. – The Mothership Connection DIPA

*Tustin and Stone collaboration!? Yes, and it was incredible. Mosaic hops took center stage on this clean, crisp, fruity DIPA.


6. Bootlegger’s Brewery – Sour #3

*This Wild Ale was available during the Bootlegger’s 5th Anniversary celebration. I love sours and this one is one of the most puckering beverages I've ever had and I absolutely loved it!


5. Brauerei Spezial - Spezial Rauchbier Märzen

*A hidden gem while visiting the Germany earlier this year. Walking down a common looking street in Bamberg, I stumbled upon the Brauerei Spezial Bierstube. I loved all the Rauchbiers they offered but the Spezial Rauchbier Märzen stood out as one of my favorites of the entire trip!

4. Bottle Logic – Leche M’olé

*A milk stout with cocoa nibs, vanilla beans, coffee, and Ancho/Anaheim chilies. What a medley of flavors!! And they all worked so well together.


3. The Bruery – Melange #1

*A blend of Black Tuesday and Oude Tart. The strong, assertive flavors of the bourbon barrel-aged Imperial Russian Stout (Black Tuesday) are in flawless harmony with the funky, sour, fruity flavors of Oude Tart. The blend sounds strange, but it works. The perfect marriage of strength and finesse.


2. Brouwerij Verhaeghe – Echt Kriekenbire

*Coming from the same producer of Duchesse de Bourgogne (the best Flanders Red, in my opinion), this tart, tangy, funky brew is forever imbedded in my mind as a one of the best I’ve ever had!! Duchesse de Bourgogne is easily interchangeable with this Echt.

1. Noble Ale Works - Naughty Sauce (includes the casked variations such as Naughty Island and White Russian)

*If you have not had this yet, you need to! This beer is almost indescribable and the masses that turn out for each release is quite impressive. Naughty Sauce takes creativity to a new level by creating a coffee milk stout that is golden in color (What?!) that is sweet and flavorful. Arguably, Naughty Sauce was the best beer in Orange County this year.

I'd love to hear what you beers made the most impact on you. Feel free to comment and share. Cheers to all and happy New Year!




-Gilbert "Charlie" Perez, Certified Cicerone®

Why I Love Beer... My Father.

We all have our reasons to enjoy a beer every now and then. We all have our preferences on styles, tastes, locations to drink, time of day, etc... The list could go on and on. For me, I love the fact that I am able to teach those that want to learn about beer and watch their eyes light up. However, there is one more reason that tops the aforementioned. The one thing I always hold dear to my heart when I drink a beer is the great times I've had with my father while doing so.

Ever since I've began to explore the beer culture, my father was always confused as to why the heck I was purchasing so many expensive beers that tasted terrible (he once said those exact words to me). Nevertheless, as I was trying all these new beers, my father never refused to take a sip and make the same “Holy-hell, what is that!?!” face every time. I still remember the time I had him try the Hallertau Imperial Pilsner from Samuel Adams; he almost lost his lunch and nearly passed out! I laughed so hard that I almost passed out, too. Yet, he still encouraged me to keep learning and exploring.

The best of these times was spent at the Stone Brewing Company Word Bistro and Gardens in Escondido, California. This was the first visit for him and the look on his face was priceless. Sure, I've taken him to breweries before, but none where of this scale or beauty. We ate lunch, took the tour, and enjoyed beers outside in the garden. The conversations we had that day ranged from the all areas in the emotion spectrum. My father was happy, and so was I. What more could I ask for at that instant?

Perhaps that’s why I love Stone Brewing Co. so much and why I hold such strong emotional connection to that place. It wouldn't be out of reach of any of you said that I will be bias towards Stone Brewing Co. because of my experience with it. You know what? I don’t care.

Now that time has passed by from those early days of beer discovery, my father has since become more accepting of the beers I drink. In fact, he has actually acquired a taste for almost any German-style Hefe’s, Bootlegger’s Palomino, Noble Ale Work’s Pistol Whip’d, and even Pliny the Elder to mention a few.

There are many other reasons why I love the beer industry so much. A couple of reasons I have yet to mention because they are not as bright and uplifting as this one, but that’s something I like to keep to myself (only one individual actually knows). Being able to enjoy a beer with him every-so-often is one of the best gifts this industry has ever given me.

Recently, I took my father out on a mini-brew tour. One of out stops was The Bruery. It was an amazing moment when we both had the same vision materialize in our minds the second we took a sip of Salty Weisse: A special moment in time from my childhood. We both said what we were thinking ("¡Yo pimero, Pa!")... Needless to say, we shared a few tears in the tasting room. That's what it's all about, right there!!

I am lucky enough to still have these opportunities to spend time with my father. I need to... Scratch that... I WILL make more time to take my father out to a bar or even in the patio of my home, sit there, enjoy a beer, and just...Talk. I can say with the up-most honesty of my tainted soul that some of the best memories I have of my father have been over a couple of beers.

I cherish these moments. I will miss them when they are gone. Spend time with your friends. Spend time with your family. Enjoy a beer with them. Don’t miss the opportunity while it’s available. It might just bring you closer together, as well.

I don’t say it enough, but I love my “Pops” and I know that he knows that. With watery eyes, I give thanks to the craft beer industry for bringing us even closer together.

My "Pops" and I at the end of his first brewery tour
at Stone Brewing Co. (2011)

Cheers!

-Gilbert “Charlie” Perez, Certified Cicerone®

I've been meaning to post this since Father’s Day, yet I was not able to let it be; I am my own worst critic and changes kept coming. Sometimes, you just need to let go and let the world critique...

Read, Like, Comment, Share.

Piña Colada in Beer Form!

“Robert Masterson & Ryan Reschan/Rip Current/Stone R&R Coconut IPA”

*R&R Coconut IPA

*Note: The review found below is based off the daught version of R&R Coconut IPA*

Home brewers Robert Masterson and Ryan Reschan should be feeling pretty damn good about themselves right about now. They took top honors at an American Homebrewers Association (AHA) contest with a Coconut IPA. On top of earning recognition by the AHA, the top honor spoils included the wining homebrew was to be produced at Stone Brewing Company as a special brew. Thus, R&R Coconut IPA was born.

*R&R Coconut IPA

Now, it is nearly impossible to review this beer without comparing it to a collaboration beer brewed by Stone, Aleman and Two Brothers. Yes, the coveted and incredible Dayman Coffee IPA. We all remember Dayman and how the coffee flavors and aromas were not shy at all. In fact, the intense sweet and bitter coffee is holding the hop flavors and aromatics in a headlock as if “Two Brothers” were wrestling in the yard, with the younger of the brother breaking loose every so often to make his hoppy presence known. The moment you put your nose to Dayman, you knew it was a Coffee IPA.

Unlike Dayman, R&R does not have a profound coconut aroma or flavor for that matter. In R&R, we are first greeted with a flurry of tropical fruit-like aromas from the hops. Unless you are aware of the coconut in the beer, the presence of it in the perfume is low at best. No doubt it is a well made IPA with clean hoppy scents tickling your nose. Then, you take a sip…

The initial taste is that of a “Stone” IPA with firm hops, yet not as embracing as the more assertive Stone IPA’s. But wait, there’s something more. Is that the…? Is that…? There it is!! A lovely, soft taste of coconut creeps in ever-so elegantly in the back-palate (aftertaste). It’s as if the coconut sneaked up on the hops and gave them a gentle, coconut-milky kiss before blushing away. Add in a smooth, medium mouthfeel (texture of the actual liquid in your mouth) and you have a solid IPA that embodies what tropical breeze should taste like.

Overall, this is yet another quality collaboration put on by Stone. Robert Masterson and Ryan Reschan deserve a standing ovation for dreaming up such a unique and interesting take on an IPA. Contrasting the previous IPA Stone collaboration, here the special flavor takes a back-seat and only adds yet another layer of complexity to an already impressive flavor profile. Who needs a Piña Coloda when you have R&R Coconut IPA? I suggest grabbing a pint (or two) and enjoy the breeze.

Author's Note:
Contrary to the tasting article above, the bottled version of this beer is quite puzzling. The coconut flavor is hit or miss out of a bottled R&R. Personally, I have had a few bottles from my collection, as well as from other sources, and the end result is actually disappointing. The coconut flavors are subtle at best and are not as "milky" as when I first encountered from the tap; the coconut notes out of the bottle are up-front rather than on the tail-end of the palate. And this is also inconsistent because some bottles of R&R are stingy with the coconut. I've had a couple thus far (also from my collection and from other sources) that have a very little, barely detectable coconut notes. To make things even more confusing, my collection was obtained from the same box, directly from the Stone Company Store in Pasadena, California. Not only were my bottles from the same store, they were obtained from the same box (I watched them open a new box directly taken from the storage cooler and placed into my hands, one by one)! Even though all of my bottles have undergone the exact same treatment, from store to home, there are still inconsistencies in the same batch of bottles. This is a perfect example of unforeseen reactions of a volatile ingredient and the unfortunate differences of a beer "on-tap" compared to its bottled equal. ToE's suggestion is to seek out the draught version while it's available. Otherwise, purchase bottles at your own risk and enjoy as fresh as possible!

Cheers!

-Gilbert “Charlie” Perez-



*These images are property of Stone Brewing Company and can be found in the following locations:
http://www.stonebrewing.com/media/homepage_slideshow/slides/beers/collab/rr/homepage_slide_v1.png
http://www.stonebrewing.com/collab/rr/img/rrcoconut.png

Visit the official Stone Brewing Company R&R Coconut IPA page for this brew for official tasting notes, food parings, and even more information. Enjoy!

Food & Beer: A Gastronomica/Terms of Enbeerment Collaboration

Food Theme

Mexican-inspired gastropub dishes with Alta California Cuisine Flair

Accompanying Beer Pairing Theme

Readily available Southern California Craft Beers that can be obtained by the average consumer with ease

Presenting the food & beer parings between Gastronomica by Chef Andrea Machuca and Terms of Enbeerment. Below you will find the descriptions of each course, how it was prepared, the beer pairing choice, and the overall impact of the two.

Beer is just as versatile and complementary to a meal as wine is when the affinities are paired up (arguably, beer can be even better!). With the heat of summer, a crisp beer is an obvious choice to pair a wonderful meal with. Terms of Enbeerment and Gastronomica embarked on make this unmistakable combination an unforgettable one.

“A summer dinner party is something quite special. The air is warmer, the grass is brisk and beer just tastes better. Planning this dinner party was a treat. I love cooking! Whether it be in a hot, crowded kitchen or cooking for my family or friends -- It’s my passion! Enjoy this culinary and craft beer collaboration. Cheers!” -Chef Andrea Machuca

**Before Dinner**

Let the fun begin! Here, a table was set up with meats, cheese, and other tasty edibles for the guest to enjoy while mingling. The beers selected to start the evening are simple, flavorful, floral, and crisp. The hop-aromatics of these Czech-style pils add an extra layer of appetizing indulgence.

Various cheeses: Fat Bottom Girl, Saint Agur Bleu and Strawberry Peak Brie.
Meats: Proscuitto di San Danielle and Ghost Pepper Salami.
Beer pairings: Noble Ale Works “Pistol Whip'd” and Firestone-Walker “Pivo Pils.”


Fat Bottom Girl: Raw sheep milk, gently washed rind, traditional rennet, aged at least 2-3 months. Named after the famous song by Queen, “Fat Bottom Girl” is an aged raw sheep milk cheese with a natural rind that is encouraged by regular washings during the two to three month aging process. Each wheel of "Fat Bottom Girl" cheese is lovingly hand crafted with the raw milk from a small flock of sheep that graze hillsides and roam free.

Tasting Notes - Firm ivory paste with subtle flavors of almonds, butter and tangy sweetness.

Strawberry Peak Brie: Wash rind cheese made from cow’s milk. Orange, yellow, and beige rind

Tasting Notes - A sticky and “stinky” rind with a pungent, spirited aroma. The texture can vary from firm to soft and creamy depending on the season.

Saint Agur: Soft, blue-veined cheese made from cow's milk, by Bongrain Cheese Company from the Auvergne region of France.

Tasting Notes - Double-cream blue cheese, decadent and buttery with a hint of spice.

Cheese Accompaniments: Homemade blueberry chocolate soufflé jam, summer berries, dried mulberries, chocolates, and rosemary bread.


Proscuitto di San Danielle: Sweet and succulent Prosciutto from San Daniele del Friuli in Italy. This is one of the finest meats in the Italian culinary tradition. The area of San Daniele has the ideal micro-climatic conditions for producing this Prosciutto. It has a pronounced aroma, and a charming, delicate flavor.

Ghost Pepper Salami: All there is to say is... Heat that lingers! Delicious heat!

**Appetizers**

Local Strawberries
 port, basil, fresh mozzarella + balsamic bourbon reduction

Ritual's Wit's End

Port soaked Local Strawberry stuffed with fresh mozzarella, wrapped in Prosciutto di San Danielle and topped with basil & balsamic reduction drizzle. Along with the various cheeses, this small plate was tangy and sweet with a bit of freshness. The beer pairing served provided a flavor-hook that combined the balsamic bourbon reduction drizzle with the natural tartness and tanginess of a Witbier. Additionally, the refreshing and spice character of a Belgian-style Wit combined with the fresh basil completed the pairing. An incredible combination!

Beer paring: Ritual Brewing Co. “Wit’s End”

**Dinner**

Pork Belly

Pork belly confit: 36 hour rub consistent of piri piri, pasilla negro, guajillo, rosemary, mayan love, and a medley of other spices. Additionally, a 10 hour chocolate porter bath finished of the flavor infusion. Served with broccolini fried in duck fat and smothered in blackberry chipotle sauce.

Beer pairing: Bootlegger's Brewery “Black Phoenix” and Ballast Point “Sculpin”

For this course, two distanced pairings provide two separate experiences. One beer serves to complement the dish and the other provides the contrast. A Chipotle-Stout with its roasted malts provided a perfect harmony with the caramelized and umami flavors of the pork belly. Add the affinity of the stout beer and sauce containing Chipotle and you have a magical combination! On the contrast, an American IPA displayed its cutting and pallet cleansing power after every bit.

**Dessert**

Horchata Vanilla Bean Panna Cotta, Strawberry Bourbon Coulis, Saint Angel Triple Cream Cloud and Strawberry Pearls.

Beer pairing: Stone Brewing Co. “Espresso Imperial Russian Stout”

Desert is a challenging course to pair wine with. That’s fine because beer will take on the task with ease. Here, the Horchata Panna Cotta had plenty of cinnamon, milky, and vanilla-like flavors, yet it was not cloying. The combination of an Imperial Russian Stout’s strong chocolate flavors brings out the cinnamon and vanilla in the Panna Cotta to the front of the palate. The tangy Strwberry Peals and twangy Cream Cloud proved to be no match as the bitterness in the dark roasted coffee flavors in the stout contrasted them both with ease. The flavor dance was a thing of beauty.

**After Dinner**

Alesmith's 2012 Decadence

Time to settle down and relax. Alesmith’s 2012 Decadence is a Belgium-style Quad with lots of dark fruit and spice character. At 12% ABV and intensely impressive flavors, Decadence made for a perfect end-of-dinner beer. Sip, enjoy, and reminisce.

Thank you all for allowing us to share this wonderful experience with you. This was a fun and pleasurable evening where food & beer held center-stage together. We hope you enjoyed reading about our adventure as much as we enjoying writing it.

Bon Appétit and Cheers!

Chef Andrea Machuca, Gastronomica
&
Gilbert "Charlie" Perez, Terms of Enbeerment

Beer Snob, I Am (Not?)

Who considers themselves a snob? Perhaps the better question is: Who is willing to admit it they are a "snob" AND actually understands what that word is associated with?

Anyone? OK, I will start the trend.

I am a snob. I am a "beer snob" to be exact. However...

I did not ask for this title, nor do I want it!

It has become increasingly apparent that I am being labeled a "beer snob” unfairly. Not only am I being labeled as such to my face, but indirectly and even behind my back! Please allow me to clarify what I am, what I am not, and why I have such a hatred towards this word.

I am NOT a beer snob. I’d much rather be labeled as a beer “geek,” “expert,” “enthusiast,” “anthropologist,” "nerd," or “aficionado” (Personally, I prefer “geek” or "nerd"). I may live by the notion of “Life Is Too Short for Bad Beer,” however that doesn't mean that I am a so-called “snob.” I will make an effort to bring some beers to whatever event I may attend, if at all possible, AND ONLY if it is appropriate. When I do take my own beers to an event or gathering, it is only with the full intention of sharing. I'll educating only those individuals that are willing to learn and ask me questions. But, only if they are willing to learn. If not, that's perfectly fine too. It's just beer.

I am not above anything or anyone to refuse a beer at a party, knowing all too well that it is most likely going to be a rendition of the same American Light Lager that everyone insults. So what? I do not usually prefer this style, but I’ll drink it. Is it a hot day and I'm outside with some friends or family? Bring on the BudMillerCoors (I'll even proudly admit: I love Pabst Blue Ribbon on a hot summer day).

If I’m having a good time at a party, who am I to refuse an offering as a guest?  Last time I checked, my parents raised me to have manners; being a Cicerone® doesn't give me the right to be rude. It's just beer and beer is supposed to be fun.

Beer "snobbery" has its place, although I prefer to call it "classiness." Thanksgiving or other holiday dinners, formal parties, and special occasions are obvious examples. Organized judging competitions also come to mind. When I am experiencing a beer for the first time, I will look at it in a different light than most. After that, I’m back to enjoying my beer for what it is: Beer.

I’m not a beer judge all the time; I do not have to treat each sip as if a gold medal depends on it. Appropriate glassware, correct temperature, proper lighting, and soothing ambiance: appropriate for competition, not necessarily needed for everyday enjoyment (although, I tend to use appropriate glassware, for visual and personal preference). Even though it may look like I am evaluating each and every sip, I can assure you I am not. That is simply how I enjoy my beer. Period.

I have been known to show-off my knowledge from time to time. I need to work on that. My apologies. I merely enjoy talking about something I am so passionate about. The “pinkies-up” mentality will show itself from time to time, but it is usually only when it appropriate. A beer and cheese pairing event: Pinkies-up. Cigar and beer pairing event: Pinkies-up. I enjoy those types of classy things, too. Forgive me?

“I judge, sure. We ALL judge. We judge the way other people drive, the clothes they wear, their politics and the beers they drink. My judging doesn't make me a snob, but the WAY I judge certainly could be. And people judge me all the time (you’re doing it right now aren't you!). It’s human nature. I don’t feel the need to try and quell it. How about we celebrate our humanness! We judge. We’re flawed. We’re generally fun to drink beer with.”

Greg Koch, Stone Brewing Co. CEO and Co-Founder

(From http://brewpublic.com/beer-me/beer-snobbery-be-gone/, comments)

In case you can't tell by now, I do not like the word "snob."

Sometimes you just want to relax with a beer, perhaps with good company in a friendly bar, brewpub, or tasting room. Nothing fancy or prestige will feel comfortable if you only want a well-crafted, flavorful beer. Doing what the brewer intended all along: enjoying his/her creation, not fighting over it and certainly not labeling people for not drinking it.

So, let us rise our glass of golden or amber, or pale, or light, or dark, or black, or cider for that matter and take a sip. It demands to be appreciated and enjoyed to the fullest however you see fit. Be it on a hot day drinking that light lager straight from the can, or a cold winter night with a snifter of barleywine. In either situation it is still a wonderful drink, isn't it?

I thought so.

Cheers!

-Gilbert "Charlie" Perez, Certified Cicerone®