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 Sell Out  BEER

OF THE MONTH Karl Strauss

Mouette à Trois Trois

THE NEWSSTAND’S NEWSSTAND’S MOST DESIRABLE BEER MAGAZINE!

TOP

30

BEERS

OF 2012

JAN/FEB 2013 / ISSUE 29

www.thebeermag www. thebeermag.com .com

WE TALK TALK BEER   SKA LEGENDS  w  i t t h 

THE INGREDIENTS THE REGULARS

6

Cheers Sell Out

8

Buzz What's happening

JAN / JAN / FEB 201 2013 ISS ISSUE UE 29

17 Calendar Drink on These Dates

18  Ask Beer Go Ahead, Ask 

20 Here’s to You  .    s    e     l    t    a    e     B    o    r    a    z    z     i     b    e     h    t    e     b     d     l    u    o    w    t     i    e    t     i     h    w     d    n    a     k    c    a     l     b    s    a    w    t    a     h    t     f     I

And You, and You and You

22 Beer Kitchen Coq Au Bière

26 Beer Anatomy   

Lambic

32 Home Brew Parti-Gyle Brewing

35 The Brewery Comic Central

37 Beer Recipes Honey Red Ale, Brown Ale

66 Taste Tests New Year, New Beer 

80 Beer of the Month

56

Karl Strauss Mouette à Trois

Reel Big Fish Beer to Beer 

FEATURES

38 Great American Beer Fest 2012 3 Days in Denver 

46 Top 30 Beers Of 2012

52 BrewCakes Cupcakes Made Better 

74 Brux  Collaboration

[ 04] :

38

46 Top 30 Beers Of 2012

Editorial Executive Editor: Derek Buono Editor-At-Large: Brad Ruppert Copy Chief: Z. M. Zwerling Contributing Writers Rob Sterkel, Jay R. Brooks, Matt Simpson, Seth Martin, Jason Castonguay, Todd McElwee, Jacob McKean, Jennifer Litz, Don Osborn, Brandon Hernandez, Luke McKinney  Art & Photography  Art Director: Joanna Buono Cover Photographer:  Marc Piron  Advertising Circulation Manager: Tom Ferruggia Advertising Account Exec: Is it YOU?  A Beer30 Media Publication Publisher: Derek Buono Subscriptions & Change of Address Phone: 1.866.456.0410 Phone (International): 1.818.487.2045 Back Issues, Beer Gear, Sales Info Phone: 1.888.200.8299 www.thebeermag.com Carry Beer  in Your Store or Brew Pub Phone: 1.800.381.1288  Advertising Rates Available upon request. Contact: Advertising Department: Beer Magazine  4327 Highland Place Riverside CA 92506 ph: 909.702.7994

W h    a  t   i     s   y   o   u  r  t    o   p   b    e   e  r   o  f   2    0   1   2   ?  

National/International Newsstand Distribution The Curtis Circulation Company DRINK RESPONSIBLY!

On the Cover:

52 BrewCakes

Reel Big Fish I Twitter @ReelBigFish I www.reel-big-fish.com Photo by: Marc Piron I www.marcpiron.com Location: Riverside, CA  I www.reel-big-fish.com

Beer Magazine  (ISSN 1941-1804) is a publication

of Beer30 Media LLC, 4327 Highland Place Riverside, CA 92506; Phone: 909.702.7994; E-mail: [email protected]. Subscription rates are $19.99 for 6 issues (one year), $39.99 per year for foreign airmail, $29.99 for Canada and Mexico. All rights reserved. The entire contents are copyright 2013 Beer30 Media LLC, and may not be reproduced in any manner in whole or in part without written permission from the publisher. The views and opinions of the writers and advertisers are their own and do not necessarily reflect those of Beer30 Media LLC, the publisher, or the editorial staff. The publisher assumes no responsibilities for advertising claims, errors, and omissions.  Beer Magazine   is created, printed and produced in the United States of America. We occasionally use material that we believe has been placed in the public domain. Sometimes it is not possible to identify and contact the copyright holder. If you claim ownership of something we have published, we will be pleased to make the correct acknowledgement.

100% recyclable. Save the planet. Drink Beer Frequently. Read Beer. Printed in the U.S.A

: [05]

CHEERS

THE RANTS PUBLISHER/EDITOR/JANITOR [Was not 5 in 1986!]

DEREK BUONO WHEN I WAS 5 I WANTED TO BE A... Fighter Pilot. FIVE YEARS AGO I THOUGH I’D BE DOING... Owning

a steel mill and building America…wait that was a TV series. FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

Sitting and thinking about where the hell 5 years went.

ART DIRECTOR [Very logical at 5, killer whales can be trained so why not?]

JOANNA BUONO WHEN I WAS 5 I WANTED TO BE A... Shark trainer. FIVE YEARS AGO I THOUGH I’D BE DOING... Pretty

much what I am doing. FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

    ?    m    a    e    t     i    n     i     k     i     B     h    s     i     d    e    w     S    e     h    t    w    o    n     k    y     d    o     b    y    n     A

More of the same and thinking just how right my parents were when they told me “the older you get the faster time passes”. Ugh.

  Ou  t   e ll   S  

CONTRIBUTING EDITOR [Always appropriate.]

BRAD RUPPERT WHEN I WAS 5 I WANTED TO BE A... A bootlegger

despite booze being legal. FIVE YEARS AGO I THOUGH I’D BE DOING... The beer

guy on a porn set. Like the key grip only better. FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

Teaching my kids to be beer mules to transport daddy’s elixir across the border.

HEY, THE COVER DOESN’T LOOK THE SAME?

W

hen I started this magazine, there was

CONTRIBUTING EDITOR [Or a Lego Cowboy.]

JASON CASTONGUAY

no mainstream beer magazine. So we

WHEN I WAS 5 I WANTED TO BE A... Cowboy with

tried several things to try and trick

Legos.

people into reading about beer.1 The

for more.

first and most notable place where we

More for less.

FIVE YEARS AGO I THOUGH I’D BE DOING... Less FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

try to attract your attention is the cover. We occasionally get emails asking whether the women who grace our covers are brewers, if they like sours, or even if they drink

CONTRIBUTING EDITOR [Not a bad 5 year plan.]

DON OSBORN

beer. I can honestly say that part isn’t important to me,

WHEN I WAS 5 I WANTED TO BE A... Cool skate-

boarder like the big kids.

but surprisingly, some do, and most who do our cover

FIVE YEARS AGO I THOUGH I’D BE DOING... Hookers

and blow.

shoots with us end up trying beers they would never have

FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

Kegstands in the middle of a mid-life crisis.

tried before.2

I’ve broken my rule a few times about who is on the cover. The first rule break was two years ago, and recently, it was having Gene Simmons on it, and now that issue has officially sold out. This one is the first “male model” cover we’ve ever done, and I have mixed feelings. It’s sort of like if Reel Big Fish decided to play some country music. 3 The good news about being a small company is that I’m not afraid to try things. This is one of those covers that breaks away from our formula, and we’ll find out what it does in terms of sales, which is ultimately what the cover is designed to stimulate. 4 With a total of six people on the cover, all of them male, I figure this one will satisfy the few people who ask “Why don’t you ever put guys on the cover?” So here it is, ladies, six professional models who drink beer, home brew, and play music. I think we’re good for the next six years? Or who knows, right?5

CONTRIBUTING EDITOR [Actual photo]

JAY BROOKS WHEN I WAS 5 I WANTED TO BE A... An astronaut. FIVE YEARS AGO I THOUGH I’D BE DOING... Exactly

what I’m doing, just less of it. FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

I’ll still be trying to finish my beer book that’s now six-months overdue!

CONTRIBUTING EDITOR [Not an actual photo.]

ROB STERKEL WHEN I WAS 5 I WANTED TO BE A... Five year old

astronaut. FIVE YEARS AGO I THOUGH I’D BE DOING... What I

Godspeed,

wanted to be doing five years before that. FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

What I should have been doing five years ago.

Derek Buono

Publisher/Editor/Janitor [email protected]

CONTRIBUTING EDITOR [Days are numbered.]

PEPE WHEN I WAS 5 I WANTED TO BE A... Pinnochio

1. Yes;

we try to trick people into learning about beer. If you buy it

for two pictures of a girl or three pages of drinking games, odds are you’re going to read about craft beer, too, since the rest of the magazine is about that. 2. We’ve created beer drinkers at every photo shoot. Isn’t that what

we want?

[ 06] :

3.Or maybe like Reel Big Fish being cover models?

FIVE YEARS AGO I THOUGH I’D BE DOING... Summer

4. Yes,

FIVE YEARS FROM NOW I’LL PROBABLY BE DOING...

I said stimulate. <Beavis and Butthead laugh>

5. We’ve had men, women, dogs,

what’s next?

and off-road race trucks ...

block buster movies. Nothing, sitting folded on a shelf, or packed in a box.

THE BUZZ

NEW RECORD: World’s Strongest Beer?

P

eople often ask what the strongest beer in the world is, but the answer isn’t always cut and dried. Recently, a beer called “Armageddon” was released by the Brewmeister Brewery in Scotland. Weighing in at a whopping 65% ABV, the 130-proof beer is more like a spirit than a beer. The previous record setter was the 55% ABV “End of History” beer  brewed by Scottish brewery, BrewDog. The question of whether these are actually beers remains a bit debatable. They start off as any normal beer, with Armageddon  being brewed with crystal malt, wheat, faked oats, and spring

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 water, and fermented as usual. The next step involves a form of concentration in a process called fractional freezing. Fractional freezing is the act of separating two different liquids with different melting points. With beer, that means water and alcohol. Since the freezing/melting point for water is lower than for alcohol, it freezes and thereby leaves most of the alcohol unfrozen. The iced water is then removed, and a concentrated beer of sorts is left behind. Fractional freezing is used to make “ice” beers like Eisbocks from Germany. The process is also used to ma ke applejack from apple cider. Fractional freezing differs from distillation, which is the process of purifying a liquid by boiling and condensing the different volatiles. A  beer that is distilled is called Bierscnaps. Regardless, fractional freezing is a form of concentration, and a beer produced in this fashion should technically be considered a spirit. Utopias from Samuel Adams is an example of a naturally fermented beer that has not been concentrated by fractional freezing or distillation and is around 27% ABV. Samuel Adams is able to achieve these levels of alcohol by feeding the yeast with sugar as it continues to ferment. The alcohol concentration then kills the yeast, making around 27-29% the highest possible naturally fermented beer. Utopias will set you back around $190, and Armageddon costs about $95 plus shipping for a 330ml bottle. You’re better off getting a nice bottle of Scotch or Bourbon to drink and share with friends for that price. www.brewmeister.co.uk www.samueladams.com www.brewdog.com 

[ 08] :

THE SCIENCE OF

GREAT HEAD

W  Breweries and Charity  2012

was a big year for charity in many forms from several different breweries. From the small craft breweries to the gigantic, they’ve

managed to contribute a great deal to some great causes. New Belgium raised more than $500,000 for a local non-profit organization. The money came from beer and merchandise purchases and the cars donated in each city during the Tour De Fat via the car-for-bike swap. Volunteers swapped out their cars for a bike, and the car was then auctioned off for the charity. Stone Brewing Co. also donated over $400,000 to local charities in 2012. In the wake of Hurricane Sandy, Anheuser Busch donated about 44,000 cases of water to victims in New York and New Jersey. Though some would joke they are already canning water, Anheuser-Busch has donated 71 million cans of water to various relief efforts since 1988. Iron Hill Brewery and Restaurants in Delaware, New Jersey, and Pennsylvania set up a “Give 20 Fundraiser” to support the American Red Cross during their cleanup and recovery efforts in the aftermath of Sandy. They raised the money by taking 20% of patrons’ food bill and donating it to the Red Cross. Beer charity rocks! www.newbelgium.com, www.ironhillbrewery.com , www.stonebrew.com, www.anheuser-busch.com 

ALL HAIL THE NEW ALPHA KING! Since 1999, Hopunion has hosted a competition during the GABF called the Alpha King Challenge.  The competition is open to commercially licensed breweries in the U.S., and submissions must have a minimum of 60 IBUs. Every year, some of the hoppiest beers on the planet get  judged in hopes of winning the coveted Alpha King Challenge. The competition’s name was inspired by Three Floyds Alpha King Pale Ale. This year, Kirk McHale of Thai Me Up Brewery ended Pizza Port’s old brewer Jeff Bagby’s two-year winning streak with their double IPA called 2X4. Thai Me Up calls their 2X4 a Quadruple Pale Ale, which doesn’t make much sense, but the light-colored,

ho doesn’t love great head? Some may argue that the head on a beer is not desirable, but the truth is that beer foam is extremely important to experience a beer properly. There are, in fact, many studies that focus on the science of foam, from how it forms to how it affects our perception of the beer. Foam is formed when proteins in the beer wrap around CO2 gas bubbles, which leads to an increased surface tension and stable foam. While most of these proteins come from the malt used to brew beer, a new study suggests that the yeast plays an active role in its stability. The new discovery involves the actual genes in beer yeast that produce proteins that contribute to the creation of a beer’s head. The findings came from the University of Santiago de Compostela in Spain and were published in the Journal of Agriculture and Food Chemistry. Essentially, during fermentation, beer yeast produces a protein that when introduced to CO2, bubbles quickly bind to them to form trapped bubbles of CO2 foam. The gene responsible is dubbed CFG1 and not only helps to produce great head but also adds to the longevity. This discovery is important to the breweries that pasteurize their beers. Pasteurization can actually denature proteins in beer and lead to poor head retention. Brewers that do this often add foam stabilizers to their beer. From a non-craft beer drinker’s point of view, beer foam is normally looked at negatively. But visually, the foam on top tells the drinker that the beer is carbonated and is not flat. Many flavors and aromas are also trapped in the foam, which in addition smooths out the burning sensation that carbonation can produce on the tongue. The proper amount of foam hanging around in the glass is actually a sign of good brewing techniques. The strain of yeast that the scientists used was from the 972-year-old Weihenstephan Abbey brewery. You can get the Weihenstephan 34/70 yeast strain and brew with it yourself. It comes in a dry form from Safale as Saflager W-34/70, or in liquid form from Wyeast number 2124 Bohemian lager or White Labs as WLP820 Oktoberfest lager.

W h    e  n  w  e   d   i     e  w  e  w i    l    l     p  r   o   b    a   b   l     y  l     o   o  k   l    i    k    e  t   h    a  t    s   q   u  i    r  r   e  l    .

http://pubs.acs.org/journal/jafcau www.whitelabs.com 

unfiltered 10% hop bomb is still delicious by any other name. Kirk stated that his hoppy beer was inspired by the Wu Tang Clan. It beat out 128 entries from 98 different breweries with Stone’s “Enjoy By” 11.09.12 coming in second, and Alpine’s Bad Boy IPA taking third. www.hopunion.com

: [09]

THE BUZZ

 S   S   I     M   DO N ’T  A D RO P 

BEER APP OF THE MONTH

Brew Masters



ots of beer apps are available in the virtual world. Some beer apps help  you with homebrew recipes, while others provide glossaries for beer and brewing terms. Social beer apps help track and rate commercially available beers while connecting you with fellow beer drinkers. There are even several drinking game apps, but there is one that combines the concept of brewing with a simulated experience.

Subscribe Online Today     ?    s    p    p    a    e    s    u     l     l     i    t    s    e     l    p    o    e     P

WWW.THEBEERMAG.COM

Brewmasters by Red Katana gives users the opportunity to design and build a brewery from the ground up. First you name your brewery and design a customized logo for it. Next, you grow and harvest your grains and hops. Further down the road, you can grow different grains to change up the recipe. The grain is then malted and brewed into wort, then fermented into beer. You then transfer the beer to different packaging options and send it to distribution, at which point the money starts to roll in. Just keep on top of it, or your grain will go rancid! If you are into simulated games, have time to kill, and like the idea of brewing beer, then check out Brewmasters and get your brew on. It’s free! https://itunes.apple.com/us/app/ brew-masters/id475883088?mt=8 

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