Our Second Guest Whisperer Entry, Straight Outta SoCal!

Our second Guest Whisperer entry comes to us from Juziel in So-Cal.  Over the past few months, I've had the pleasure of engaging in a number of lengthy conversations about beer with Juziel through which I've learned about a number of truly incredible brews and have gained some great insight into the SoCal beer scene.  What struck me most about Juziel was not simply his immense knowledge about craft beer but his passion for it.  It was this, more than anything else, that inspired me to begin the Guest Whisperer series because, after all, craft beer is a community that seeks to do the same thing that I do: share information about great beer with great people.

Juziel, like me, enjoys IPAs and stouts above all other styles (an interesting dichotomy if ever there were one--the hoppiest and darkest styles seem at odds with one another but somehow make perfect sense to us both!).  For this entry, I asked him to share his five favorite West Coast IPAs with us since the region is renowned for its hops and its impressive, delicious variety of India Pale Ales.  If anyone has favorites that differ from his, feel free to leave a comment and let us know what your preferred West Coast hop bomb is.

Cheers!

All text below credited to Juziel from SoCal

The British are generally credited with inventing the pale ale but perhaps their greatest invention was the IPA, an almost accidental derivative of the pale ale.  British sailors would load up their pale ale and transport it across the sea to a colony known as India to supply troops and colonists alike.  By the time the beer reached their distant colony it would go bad.  They noticed that by adding more alcohol (not a bad idea) and plenty of extra hops (an even better idea), their precious beverage would endure the lengthy voyage and ultimately be preserved.  Little did they know that by adding hops they were also adding alcohol, which is a preservative, and bittering their beer in the process to create the India Pale Ale (IPA).

Although similar in style, these modern day renditions contain more than double the amount of hops and alcohol as compared to their predecessors and consequently are labeled as Double IPAs (DIPAs), Imperial IPAs, and Triple IPAs.  The things in common are the bitterness, high alcohol content, and pungent hop aroma, which are true to the style.  Modern day brewers have followed in these footsteps and continue to add what may seem to be ridiculous amounts of hops in a seemingly endless, insatiable craving for bittering-tongue-bruising-palate-wrecking IPAs.  Massive hop additions, both during brewing and dry hopping, with copious amounts of hops and distinct hop varieties, are some of the methods employed by these modern day brewers to create these tasty beer styles.  However, the California brewers, in particular, have created a small and distinct niche within the IPA brewing realm.

Branching off this group is a sect of California brewers that have unleashed the "West Coast IPA," a type of IPA brimming with multiple kinds of hops, citrus, floral notes and just plain delightful astringency characteristic of this side of the country.  The fact that we have access to these truly noteworthy beers is a true testament to their craft and creativity, for which we craft beer drinkers should be thankful to have this many varieties available to us.  Their techniques and brewing ingenuity have paved the way for high IBU beers that are balanced by the sweet malts used to achieve a harmonious balance between sweet and bitter and thus have helped create the following five remarkable West Coast IPAs (in alphabetical order):

AleSmith IPA (San Diego, California)

As the names implies, AleSmith is just that--an ale crafter, and a fine one too.  Often overlooked for other beers of this style, the AleSmith IPA easily satisfies the yearnings of even the most die-hard hopheads.  This IPA has a floral aroma and nearly-picture perfect straw-like color verging on a hazy orange.  But it is the flavor that makes it an outstanding IPA with a thinner body in comparison to its other West Coast brethren; this beer is all about balance and complexity.  The various hop varieties (Columbus, Simcoe, Amarillo, Cascade, Chinook) come together to produce a citrusy and piney hop juice that is delectable as any.  Here, the citrusy manifestations of the hops, pine, and grapefruit intermingle to make this a complex beer that is all about finesse.  The strong citrusy, resiny flavors are balanced by a complementing malty sweetness that then fades into a typically dry finish.

Alpine Exponential Hoppiness (Alpine, California)

With an impressive array of IPAs, it almost seem impossible to go wrong with Alpine’s offerings.  Standing at the forefront is what is perhaps the best example of their line-up and what wood-aging has to offer to an IPA.  When done correctly, this marriage is a fruitful one and the end result is Exponential Hoppiness.  This West Coast Triple IPA is brewed with a complex hopping method where each hop addition is double the previous amount (hence the well suited name of Exponential Hoppiness).  Hops are then added to the hop back and two dry-hopping sessions consequently follow.  The second dry-hop session is with whole hops and oak chips to subdue the hop bite, which only helps to create a taste profile of tropical fruits (grapefruit, guava, mango, and melon) and subtle notes of vanilla and oak from the wood.  A well-crafted beer that is deceptively mild for its strength and unlike any other IPA on this list; a brew-pub exclusive with very limited regional availability.

Ballast Point Sculpin (San Diego, California)

Originally a recipe inspired by two home brewers and tweaked to perfection by one of Ballast Point’s master brewers, Sculpin IPA is another classic example of a West Coast-style IPA.  The beer shares its name with a fish that has poisonous spikes on its fins while its meat is considered to be some of the tastiest.  The characteristics are fitting to the beer since if you can get past the stinging hoppy aroma, a tasty treat awaits, showcasing bright flavors and aromas of apricot, peach, mango, and lemon zest.  The lighter body also brings out the crispness of the hops. 

Ballast Point makes some great beers, many of which are incredible--a perfect example of the level of top-quality beers being made today by a former Home Brew Mart.  Unlike many of the other beers on this list, the Sculpin IPA is a year-round offering and is quickly becoming a standard.

 

Bootlegger’s Knuckle Sandwich (Fullerton, California)

While the IPA Mecca may seem to be located in San Diego, a small brewery situated in the greater Los Angeles area is gaining attention for its incredible DIPA.  Knuckle Sandwich is a DIPA brimming with flavor and lives up to its name due to the 10% ABV and 88 IBUs.  The aroma is accentuated by floral and citrus notes all balanced by a huge malt backbone.  The astringency is mixed with peaches and overly ripe pineapples with the ubiquitous piney undertones of a West Coast IPA.  The heavy malt profile balances the massive amount of hops on this limited release beer, which is offered when the brewery has the extra capacity. 

This is one of those rare malty IPAs in which the colossal malt bill works and aids to create a subliminal and complementary caramel sweetness to balance out the hops in a well coordinated fashion.  Normally, an excessive malt profile overtakes the subtleties associated with the selected hops used to create the beer but the Knuckle Sandwich is a well-balanced, fine and rewarding beer.

Russian River Pliny the Younger (Santa Rosa, California)

Here is a perfect IPA, which is touted as one of the best beers of any style on the planet with crazy cult-like devotees that line up around the block in the early part of the year to savor this hoppy elixir.  Sure, with a famous sibling like Pliny the Elder (DIPA) and Blind Pig (IPA) it is hard to denounce the fact that Russian River has solidified a place in the IPA pantheon.  Backing-up the bold claim of “best beer in the world” are the numerous World Beer Cup gold medals and GABF gold medals, which only fortify the aforementioned claim.

This triple IPA is brewed with triple the amount of hops as a regular IPA and boasting nearly twice the amount of alcohol.  This beer is very full-bodied with tons of hop character in the nose and throughout the sip.  It is also deceptively well-balanced and smooth and often described as Pliny the Elder with more hops and consequently more alcohol: a concentrated version of the Elder, if you will.  It is a hoppy and caramel-laced onslaught on the palate.  The predominant grapefruit and piney components interlaced with citrusy zest notes provide a backdrop for the malty sweet character.  As it warms up, the smoky, herbal, oil-laced taste from the hops coats the palate.

Adding to the allure and almost mythical status of this beer is the pub draft only availability, which is released on the first Friday of February and is available for just two weeks.  The beer is rationed and cut-off when the daily allotment has been poured to ensure availability for the fourteen days out of the year that it is available.  With Pliny the Elder also boasting a high pedigree in the beer world (and arguably as reputable as the Younger), it is very difficult to overlook this beer.  Having two IPAs that are “world-class” and being deemed staples that others are measured against is no easy feat.  Well done Russian River, well done!

Samuel Adams Porch Rocker Review

I was in my favorite bottle shop last week loading up for the end of spring/beginning of summer when I noticed a bright, unfamiliar Samuel Adams label staring me right in the face.  I've had nearly sixty different offerings from the Boston Beer Company and am usually on top of any new releases before they hit the shelves.  I picked up the bottle and examined it, trying to place where I had seen it before or had heard about it.  After a few moments, I recalled a newsletter that I had read earlier in the year announcing what sounded like an awesome spring/summer beer (which is saying a lot coming from me given that spring and summer are my least favorite beer seasons).

The Porch Rocker is the Boston Beer's Company riff on a German style of beverage called a Radler, which (as noted in the photo above) combines beer and lemonade into a refreshing summer drink.  I was really curious about what the result would taste like because I'm not a tremendously huge fan of hefeweizens, mostly because they are everywhere and they tend to be overdone in terms of their citrus profile (made only worse by the inclusion of a lemon on the glass), and that style is the first thing that came to mind when I read the description on the neck label (pictured above and at right). 

The first whiff out of the bottle was undoubtedly a lemon burst but it was more of an inviting, invigorating scent rather than an off-putting citrus-bomb like I was expecting.  The beer poured a very pale golden hue--the perfect color for a late-spring/summer brew.  Now, with hefeweizens, the traditional flavor profile includes bananas and cloves (only the better ones strike a balance between them and any additional spices that round out the palette).  What I found interesting about the Porch Rocker was that it had neither of these flavors (nor any spices to be spoken of).  Instead, it seemed to have a few different levels of lemon/citrus flavor coalescing with a faint, complementary hop nuance.  The malt didn't really assert itself to any great degree but I feel like it did serve as an anchor for the beer, as a whole.

Ultimately, I couldn't help but think that the beer tasted like Froot Loops (for the record--that's really how it's spelled).  It might just be my palette, so don't call me crazy if you've had it and don't notice that at all but it's the only thing that my mind could think of to associate the specific flavors that were hitting me throughout my sips.  The Porch Rocker bordered on the edge of too lemony for me but I'm not a big fan of such beers in general, which leads me to conclude that it would probably be the perfect amount for the average beer drinker.

On a hot summer's day, I can see this being the perfect quaff to beat the heat (and one that will blow the pants off of a Mike's Hard Lemonade or some sort of liquor-infused lemon concoction).  If you can still find it on the shelves, snag it--it's definitely worth the buy!

Cheers,

Matt

Guinness Believer Event Review

On Tuesday night, I had the pleasure of attending a free Guinness event in Manhattan with two of my buddies.  Over the past year or two, we seem to have made it a tradition of sorts to attend free scotch tastings throughout the city, so it was nice to mix it up this time with a beer-oriented one.  Usually, the scotch events are faux-high class affairs with little in the way of photo-ops (other than the ones that are already set up when you first walk in), and so I decided to leave my camera at home for the Guinness Believer event.  Huge mistake!

The first thing that I noticed upon entering the space on 18th Street at the Altman Building was how chic and inviting the layout was.  Once inside, we were greeted by a woman handing out the medallions for our first free pints of the night.  Right behind her was a bar in the center of the room with more pints of Guinness on its top than I had ever seen in my life.  We ponied up and grabbed our first free suds before making our way around to the rest of the spacious loft-type room that was housing the event.  A large screen was set up to the left with chairs arranged in front of it, presumably for the requisite audio-visual demonstration that takes up most of the evening.  What floored me, though, was the set-up that I saw at the head of the room: a "Pour The Perfect Pint" rig that was identical to the one that I had used in Dublin when I visited the Guinness Brewery in 2009.

Guinness Booklet

Scattered throughout the room were a variety of food tables, each of which offered a bountiful array of snacks that ranged from hot nachos to sweet dessert items.  On each table was a display of booklets (pictured right).  I snagged one, gave it a cursory glance, and threw it into my bag.  I decided to look at it in more detail this morning and I was blown away by how awesome it was.  I had assumed that it was simply a catalogue of Guinness paraphernalia and beer varieties but it was nothing of the sort.  Instead, it is broken up into three sections.  The first portion features tasting notes for all six of the primary Guinness products (Guinness Draught, Harp Premium Lager, Smithwick's Ale, Guinness Black Lager, Guinness Foreign Extra Stout, and Guinness Extra Stout) as well as twelve recipes for food that pairs well with each beer.  The one for the Guinness Glazed New York Strip & Cheddar with Stout Roasted Potatoes & Grilled Asparagus sounds insanely good; as soon as I get my grill next month, I will be making it.

The next section explains how you can layer Guinness on top of another beer.  It offers a variety of suggestions for beer styles that can be mixed with Guinness, each of which has a clever name like the Guinness & American Lager one called the "Irish American."  Some of these--the Half & Half (Guinness & Harp Premium Lager) and the Blacksmith (Guinness & Smithwick's) were advertised at the event with their own informative displays (pictured below).  The final two pages offered brewing and tasting information on all of the beers, including ABV, IBU, and SRM figures, as well as aroma and flavor profiles.

Photo Courtesy of Carlos Moreno

There were a number of awesome information displays, which wound up being the primary reason that I regretted not bringing my camera.  One, in particular, was filled with some awesome Guinness trivia--things I didn't even know that I didn't know.  For one, did you know that Guinness is brewed and sold near Mt. Everest in Nepal (under agreement with the Mt. Everest Brewery)?  Also, the fact that there are two different harp logos that are identical except for their orientations (one faces left, the other right).  Anywhere that you see an eastward-facing harp, it has to do with Guinness; any westward-facing ones deal with the Irish government.  Back in the late-1700s, the Irish government was going to place the harp on their official flag but Arthur Guinness managed to obtain a copyright on the image, thus causing the government to make the directional adjustment.

After fifteen minutes or so, the lights dimmed and the emcee came to the stage.  Usually, the brand representative sets the stage for someone (usually the brand ambassador) who will lead the audience through some history and self-promotion for the product/brewery/distillery.  In this case, the emcee was the speaker and, to his credit, one who was very adept at maintaining a crowd's interest without resorting to classroom management-style techniques.  He was genuinely hilarious and charismatic and, surprisingly, the promotional portions of the night were among the highlights. 

Photo courtesy of Carlos Moreno

After introducing himself, he led us in a toast with our free pints, quipping that, if anyone had already finished their beer, that they were true Guinness Believers (the theme of the event--being a Believer).  The next brief video segment was played and then we were given a smaller sample of the Foreign Extra Stout.  I'm not sure if it had been on draft or poured from bottles but it was awesome.  I had had it for the first time in Ireland and then snagged it once it became available here in the States; I might have to add it to my rotation of regularly enjoyed brews.

The previous sequence was repeated as we watched another brief video before being given our Guinness Black Lager samples.  After the next video, two guests were invited to come to the stage to demonstrate the "Perfect Pour" of a Guinness (trivia fact: it takes 119.5 seconds to complete said Perfect Pour).  The room was nominally divided into Team Mike and Team Gabriel and we were whipped into a frenzy of support for our respective pourers (we had Gabriel, the winner of both the popularity contest and pouring competition).  Both men walked away with a Guinness t-shirt and track jacket, respectively.

After that, the penultimate video was played.  Another guest was then invited to demonstrate how the widget works in a nitro can of Guinness.  She received the poured beer as a parting gift before the final spiel and video were given and played.  At that point, we were invited to visit a number of bars participating in a Perfect Pour social media challenge in which the respective establishments would be graded online based upon how well they poured their pints of Guinness.  The music then came on and I noticed that the bartenders were already pouring pints for the next round of guests.  In total, the entire event clocked in at under an hour.

Having been to a number of great whisky events, it was nice to enjoy a beer one for once.  If I were giving it a grade, it would definitely be an A because we were given almost two free pints of beer, were served some tasty snacks, were able to enjoy an informative and aesthetically pleasing display, and were entertained by a great host who never made us feel like we were having the Guinness brand shoved down our throats.  In truth, the majority if the self-promotional aspects focused more on the legacy of the brand rather than its current efforts at expansion or pimping of products.  I appreciated this a great deal because it is that legacy that has fostered my connection to both the brand and the beer.

You really can't ask for more in an event, so I'd recommend highly that you scope out the Guinness Believer website and sign up for one near you!

https://www.guinnessbeliever.com/

Cheers!

Matt

The John Harvard's Cambridge Brewery & Ale House Review

John Harvard's Cambridge Location by way of
Google Street View

Back in 2010, my wife, son, and I took a road trip to Boston with a bunch of our friends.  It was a very beer-oriented trip for the fellas and I as we first visited the Sam Adams brewery and then enjoyed some pints of Guinness with lunch at The Kinsale (my favorite authentic Irish restaurant/pub this side of the Atlantic).  After walking off our suds at the Common, we headed over to Cambridge to explore the Harvard campus and surrounding area.  Eventually, we made our way over to the flagship John Harvard's location on Dunster Street near Harvard Square.

What struck me first about the building was how simultaneously nondescript and unique it was.  At first glance, it appeared to be nothing more than an ordinary red brick building (pictured at the beginning of this entry).  Upon closer inspection though it became clear that this was not your run-of-the-mill brewpubs.  The windows to the right of the entrance (when you're facing the building) are all stained glass (or have stained glass in them) and they depict various religious figures.  Once inside, the number of these portraits is astounding. 

(Note: I was not fortunate enough to have a camera on me when I went but I found this collection of photos online, some of which show the decor that I am referring to above.  If you're interested, scope it out here:
http://www.virtualtourist.com/travel/North_America/United_States_of_America/Massachusetts/Boston-794476/Restaurants-Boston-John_Harvards_Brew_House-BR-1.html )

Being a huge fan of the John Harvard's Lake Grove location (previously reviewed here), I had high hopes and high expectations for this iteration, especially since it was the first one.  The first thing that I noticed when I entered was the size of the interior: it was huge!  Definitely a place capable of servicing a variety of clientele from the boisterous college crowd to the quiet sit-down-dinner folks (of which category we were a part of on that particular evening).  The second thing that I noticed was the impressive diversity of beer types that were available.  In total, I was able to try a Czech Pilsener, two Belgian Pale Ales, a Rauchbier, and English India Pale Ale, an Irish Dry Stout (a ubiquitous brewpub staple), and a Kriek (the first one I had ever had at a brewpub).

The food menu was equally as eclectic, offering a broad array of food types from the standard pub fare of fish & chips, soups, and salads to the more haute, hot, and hip dishes like a fried shrimp remoulade appetizer and bourbon and ale salmon entree.  Though the prices were slightly on the higher side, particularly for a college town-type of area, the food was very good and was thus worth the mild premium placed upon the dishes.

Though I'm looking forward to trying out some other locations the next time I'm in Boston, I will be making a second trip to John Harvard's while I'm there.

GRADING

Overall, based upon the inventive, multifarious beer and food menus as well as the inviting, aesthetically stimulating environ, I give the John Harvard's Cambridge Brewery & Ale House a grade of A-.  Though I thoroughly enjoyed myself there and plan to go back on my next trip to Beantown, I still give the edge to the Lake Grove location because both the beer and the food are superior there (in my opinion).  Regardless, if you're in Boston or Cambridge, you should definitely stop by John Harvard's; it comes highly recommended.

BEERS SAMPLED

Pilsner Falscher
Le Bleu
St. Florian's Smoked Lager
Minuteman Ale
Black Watch Stout
Oak Aged Kriek
Belgian Pale Ale

For more information on the Cambridge location for the John Harvard's family of brewpubs, please visit their official website here.

Cheers!

--Matt

Preview: Dogfish Head Analog A Go Go 2012

Here we go go again!

Earlier today I purchased my tickets for the upcoming Analog A Go Go 2012 event that will be held at the Dogfish Head brewery in Milton, Delaware.  In honor of the event (and in reminiscent excitement of all that is to come), I'm re-posting links to my reviews of both the 2011 AAGG and 2012 WOCAAW events.  Hopefully, after reading them, you'll be as excited as I am about the upcoming event on Saturday, June 23rd, and you'll want to secure your own tickets here.

Cheers!

--Matt

http://www.thebeerwhisperers.com/2011/06/2011-dogfish-head-analog-go-go.html


http://www.thebeerwhisperers.com/2012/03/dogfish-head-weekend-of-compelling-ales.html

My First Dos Equis or "The Most Interesting Review In The World"

Dos Equis by way of Wikipedia

For reasons I cannot remember, I was skimming through my beer list a few months ago looking for Dos Equis.  It might have been in preparation of our Cinco de Marzo celebration but regardless of the impetus, I did not find an entry.  Frankly, given the prevalence of Dos Equis marketing and its ubiquity at bars throughout the city, I was stunned that I had never even tried one.  I made a mental note to keep an eye out for it should I see a loose bottle floating around since I knew I wouldn't want to try it while I was out sampling craft brews.

The other day, my wife, son, and I were at Trader Joe's on Staten Island and I decided to peruse their interesting collection of beers.  They have a few house brands that piqued my interest and so I snagged a bottle or two of their KBC brews.  Then I saw it--a pair of red x's crying out to me.  I hesitated for a moment before picking it up, knowing that, once I set down this path there would be no turning back.  I haven't had macrobrewed beer outside of a special occasion in years.  I pondered for a moment and then realized that my first Dos Equis was, in itself, indeed a special occasion and so I added it to my basket.

Earlier this evening, I decided finally to end my Dos Equis virginity.  I took the bottle out of the fridge and noticed its classy green glass look.  The only other beer that I can even remember having from such a colored bottle was a Rolling Rock.  I realize that this does not bode well for the Dos Equis.  I admire its flashy cap and try to twist it off; it remains securely in place.

"Touché," I say to the emerald cruet.  "It would appear I have underestimated you."

I reach for the bottle opener and then stop.  My routine for sampling new beers at home is relatively consistent: grab the bottle from the fridge, remove a Sam Adams tulip glass, grab the bottle opener and my quarter, and commence the tasting.  I realize that I have unconsciously neglected the glass-getting step and I find myself in a quandary: am I really going to pour a Dos Equis into a glass that has been used to taste the likes of Dark Lord, Founders' KBS, and Goose Island Bourbon County Stout?  The thought of drinking it straight from the bottle springs to mind but I just can't get myself to do it (there's a time and a place for bottle drinking and that moment wasn't it).

And so I remove the cap and pour the beer into the glass.

Then I laugh.

A golden, fizzy liquid bubbles pleasantly inside of the glass walls in front of me.  It looks too much like urine for me to think of anything else.

"How bad could it be?" I think as I nose the beer.

It smells exactly like what I thought it would: a Corona mixed with a Heineken with a spritz of Bud Light.  I take the first all-important sip and notice how light-bodied it is as it makes its way down the hatch.  The first thing that springs to my palette is corn--lots and lots of corn.  Maybe some rice too.  Basically, an adjunct-laden mess of fizzy yellow liquid.  To its credit, it is cold and it is somewhat refreshing.  In other words, it's the perfect summer swill that adult men and underaged teenagers across the country will drink by the caseload simply because it is cold and it looks kind of like beer.

Ultimately, I was left underwhelmed though not disgusted like I was with most Budweiser beers. (They have always made me sick to my stomach.  It's not beer snobbery though because Coors and Miller products sit fine--it's just something in the Buds that induce illness in me.)  I found myself looking longingly at the other treats sitting in my fridge, waiting for me to call them to the stage.  Having been sick since last week, I haven't wanted to try any of them because my senses of taste and smell have been muted by the cold that has been hampering me.  I couldn't justify opening a bottle of nuances that would be lost in my congested mess of a mouth and nose.

And so on to the conclusion:

I don't always drink Dos Equis...but when I do, I usually wish I'm drinking something else.

The Guinness Storehouse ® Dublin Weathercam On The Beer Whisperers!

Beer Whisperer Matt is absolutely thrilled to announce the inclusion of the Guinness Storehouse ® Dublin Weathercam on The Beer Whisperers' official page!  The feed can be viewed at all times through the official Guinness Storehouse ® Dublin Weathercam widget just above our Twitter feed on the right-hand side of the page (it is also accessible at their official website: http://www.guinness-storehouse.com/WeatherCam.aspx).  The view is from the Gravity Bar located at the top of the Guinness Storehouse in Dublin, Ireland.  Like what you see?  Make sure to make the trip out to the brewery when you're in the birthplace of Guinness.

It truly is a dream come true to be able to host something like this from my first love of beer.  I've tried almost fourteen hundred different beers but nothing can hold a candle to the sentimental connection that I share with Guinness.  It's the one pint that I've returned to time and time again because it's more than just a stout to me: it's my cultural heritage in a glass.  I am at a loss for words to describe what this means to me, so I will close this entry with the only thing that I can think to say:

Thank you, Guinness!

Sláinte!

--Beer Whisperer Matt

The Detroit Beer Company Review

The Detroit Beer Company

The last brewery stop on our Michigan tour back in 2010 was the Detroit Beer Company.  We had just parked the car in a lot across from Comerica and had taken a stroll around the stadium when we decided to go for an early dinner at the DBC.  Fortunately for us, it was (and still is) located barely a block and a half away from the baseball stadium.  Now you might think that this would be a bad thing--that the brewery would have been overrun with rabid Tigers' fans intent on getting soused before the big match up against the Mariners...but you'd be wrong.  Surprisingly, for as busy as it was, we were able to get a seat outside pretty much right away.  The crowd never grew overly rowdy indoors nor did the people waiting to get in.  It definitely left a positive impression on me since I had wrongly assumed that a big city inherently meant rowdy crowds.

Detroit Beer Company Flight

Ironically, the biggest problem that I faced while visiting the acclaimed brewpub was my appetite.  I was still full from lunch when we arrived but everything on the menu (especially the beer) was so tantalizingly delicious (not to mention what I was seeing and smelling on the tables all around me) that I had to partake.  I ordered a sampler and was able to get pretty much everything that they had on tap.  Unfortunately, at this stage of the game, I hadn't yet accepted the possibility of not finishing everything.  It didn't help that the beer was great--arguably the best I had had on the trip.

And so I set about eating another meal (I think I grabbed the pulled pork sliders (seen below) and drinking my way through another flight.  I fell in love with the People Mover Porter, Steam Tunnel Stout, Hop Grenade Double IPA, and the 313 Double Lager.  The lattermost surprised me because I am not usually a fan of lagers but this was just awesome.  I can't recall specifically how large the samples were but I get the sense that these were more than the standard four-ounce pours, which was great because I was able to enjoy more of the beers mentioned above but bad because I just kept getting fuller.  I felt like Augustus Gloop, especially after my wife and I decided to order dessert on top of everything else.  Originally, our waitress had us sold on some kind of fried Twinkie thing but they were all out so my wife decided to get the banana split.  I managed only a few bites before calling it quits but it was definitely among the best splits I've ever had!

The banana split...decadence incarnate!

Though we ate outside, it seemed like the interior was alive and kicking before the game.  I'd imagine that it would be a pretty awesome place to grab a few pints with some pals when the Tigers have a home stand.  I know that, for our purposes, my wife and I were duly impressed with the quality of the food, the awesomeness of the beer, and the inviting, relaxed atmosphere that the outdoor seating provided us.  This is definitely a must-see spot for any beer fan visiting Detroit.

GRADING

I'm giving the Detroit Beer Company brewpub a grade of A based upon how delicious and reasonably priced both its food and its beer was, as well as how comfortable it was to drink and to dine there.  It's in a great location and, to me, it seems like the perfect place to grab something to drink before or after a ballgame, after clocking out of the office on a weeknight, or just if you happen to be in the area.  Definitely a place I would go back to and one that comes very highly recommended.

BEERS SAMPLED

Broadway Light
Detroit Lager
Detroit Red
Local 1529 IPA
People Mover Porter
Steam Tunnel Stout
The Detroit Dwarf
Hop Grenade Double IPA
313 Double Lager

For more information on the Detroit Beer Company, please visit its official website here.

Cheers!

--Beer Whisperer Matt

The Motor City Brewing Works Review

The Motor City Brewing Works, Detroit, Michigan

Our first stop upon arriving in Detroit was the Motor City Brewing Works.  We had started our day visiting the state capitol building in Lansing and would be completing it later that evening at Comerica Park watching the Tigers play the Mariners.  Having read some positive reviews about Motor City, we decided to go for lunch before heading over towards the ballpark.

The first thing that I noticed about the place was its interesting aesthetic blend: the exterior had a certain modernity to it while the interior was reminiscent of a welcoming local Midwestern watering hole.  Initially, we were seated upstairs in the outdoor eating area.  As it was lunch time, there was a considerable wait for interior seating and so we took advantage of the opportunity to sit down right away.  As soon as we reached the upstairs section, we realized why there were tables open.  The weather that day was beautiful but also scorching; by that point, the temperature was hovering around ninety.  The only seats available were those not covered by umbrellas or located in the shade of the building.  Being that we were exceedingly hungry and thirsty, we decided just to suck it up.

The first thing that I looked at was the beer menu (pictured right).  My palette was raised to full attention by the descriptions of the beers and the sight of so many people enjoying brews in their shaded utopias.  I felt like a shipwrecked sailor, stranded on a deserted island--thirsting desperately for some sort of liquid sustenance while watching a cruise ship filled with intoxicated tipplers passing by, the tiny umbrellas in their fruity libations twirling in their fingers.  In short: I wanted a beer.

My six saviors

We ordered our food and awaited the arrival of my flight.  When it came...let's just say it was like heaven on earth.  The beers were cold and so at first they seemed very good.  As the food came and I returned to a less stimulated state, I realized that most of the brews were actually pretty middle-of-the-road.  Truthfully, they were average at best--enhanced more by the ridiculous temperature than any outstanding flavor notes. 

Still, the place was packed and nearly everyone had at least a pint in front of them.  The beer might not have bowled me over but it had obviously generated enough of a buzz to fill the place in the early afternoon, so I'm chalking it up as just something that didn't mesh well with my palette.

GRADE

I'm giving the Motor City Brewing Works a grade of B+ because of its solid food, decent beer, and great drinking environment.  Given the popularity of the beers with locals, I'm convinced that I just didn't enjoy them under the optimal conditions.  Overall, we had a great time and it's definitely a place that I would go back to if I found myself in Detroit.  I would definitely recommend  scoping it out.

BEERS SAMPLED
Bohemian Lager
Pale Ale
Ghettoblaster
Nut Brown Ale
Honey Porter
Summer Ale
Hard Cider (non-beer)

For further information on the Motor City Brewing Works, please visit their official website here

Cheers!

--Beer Whisperer Matt