Posts ByJordan Palmer, Author at PorchDrinking.com
Not to get too deep emotionally here, but craft beer can and has become much more than just something to drink. The beer, and the art of making it, has gotten into the habit of meaning something pretty important to people. For me personally, it made me want to write.
Beer photography is actually a huge “thing” right now. Instagram provided the platform for millions of beer lovers, allowing drinkers around the world to become beer photographers. But for some, professional beer photography is a real and growing pursuit. So, in honor of World Photography Day today (August 19), we’re paying tribute to the art of the beer photo with a conversation with one up and coming photographer, Nathan Griggs.
We all could use a dose of fall to remind us that these dog-days of summer will end, and we won’t melt. So, thank goodness for Old Bakery Brewing Company. Sensing our need for cooler thoughts Old Bakery is “speeding” up their release of their popular Oktoberfest Märzen, releasing it on July 28, (a few days earlier than most of the nation’s breweries) in conjunction with St. Louis Craft Beer Week.
I’ve declared that my Summer of Beer 2019 will include a return to some styles that have sort of fallen off my beer list, namely Hefeweizens and Witbier. Witbiers are Belgian-style ales that are usually unfiltered which gives them a pale and cloudy hue on the pour. They are usually spiced with a fruit such as coriander or orange peel, and are both crisp and wheaty on the tongue.
I find them to be refreshing with an orange slice, but some people don’t care for the extra fruit.
Lager, the beer that made St. Louis famous, is quickly making its return to my beer of summer. And being that this is my 50th summer on earth, I’m thrilled that Schlafly has decided to honor it as well as …
The legend of the radler dates back nearly a century to post World War I Germany, when an innkeeper named Franz Xaver Kugler, opened a tavern and tried to capitalize on the newest craze of bicycling by working to have a bike path built right to his establishment.
On the day that thousands of bicyclists showed up demanding a beer, Kugler realized he would not have enough. He quickly remembered a stash of lemon soda he had, cut it 50/50 with his beer supply, and ultimately saved the day and gave birth to a legend.
One of the more refreshing aspects of the craft beer world is the sheer number of breweries that use their knowledge, time and product to better their own local communities.
Last year, one such brewery took it upon themselves to begin the conversation of sustainability by hosting a conference at their brewery. There, they discussed sustainable brewing practices and the increasing impact of climate change on the quality and availability of ingredients needed to brew beer.
At the end of the conference, a “Declaration of Sustainability” was signed by all participating breweries and the St. Louis Brewers Guild. They also called upon many local communities, businesses and policymakers to take action in both promoting sustainability and reducing climate change.
“Sustainability may sound like a buzzword, but it really is a critical element for those of us involved in brewing beer,” says Alvan Caby, Sustainability Coordinator at Urban Chestnut. “We work with farmers and utilize natural ingredients, so we feel that doing whatever we can to employ sustainable practices is important to the existence of our industry.”
Two hours northeast of St. Louis, in central Illinois, lies a brewery that’s been impressing since its first visit to Great American Beer Fest® (GABF) n 2011. Although the brewery’s Wild Sour series is usually the first thing that comes to mind, Destihl brews a wide variety of styles including its spring seasonal selections.
One of the first things you’ll notice about this beer is the sleek jet black bottle. One of the first things you’ll wonder about is the name: Bonanza Theater. So, let’s cover that first. Wellspent Brewing Company, which opened on March 2, 2018, is located in a beautiful, century-old building that was home to a movie theater a hundred years ago. There is still some evidence of the old movie theater at this new brewery. As you walk in, you’ll still find the marquees, fully restored to their former glory.
“It opened in 1907 and was called the Bonanza Theatre,” said Kyle Kohlmorgen, owner of Wellspent Brewing.
The latest brew from St. Louis’ 4 Hands Brewing Company comes just in time for a palate switch up. After getting my fill of bourbon barrel stouts the past few weeks, I’m ready for the switch to big coffee stouts. In the case of St. Louis beer lovers, we have two biggies coming out, both with a common link: St. Louis’ own Sump Coffee Company. One of which being 4 Hands’ Single Origin.
Katy was the beer that introduced me to 2nd Shift Brewing Company, back in late 2013, when they were based in New Haven, Missouri. Their reputation proceeded them, as I had been looking to try their beers in St. Louis, but had no luck until I found Katy at a house beer tasting event for Pedal The Cause.
Schlafly is releasing a Barrel Aged Barleywine, the last “From The Ibex Cellar” series of 2018. The Schlafly Ibex Cellar series is one for which I’ve grown antiquated since my first visit to the Ibex Cellar in 2017, located beneath the historic Schlafly taproom in downtown St. Louis with friend and local brewing legend, Stephen Hale.
Beer fans routinely face a learning curve when presented with new beer styles, including variations on IPAs, such as New England, Milkshake and the latest trend—Brut IPA. So, to be better understand “Bruts,” Rob Abel, head brewer at Ferguson Brewing (St. Louis area) offers insight into the increasingly popular style of IPA.
The saddest day of my entire beer-loving life arrived last spring when I opened the door of my old college dorm room beer fridge, and out came my only remaining bottle of 4 Hands Brewing Absence Of Light ’17. In slow motion, the bottle teetered out of the fridge, falling to its death just six inches below. I moved as fast as possible, but I could not catch the neck from slamming into the concrete floor, causing the glass to shatter, ejecting the brown, frothy goodness directly into laundry drain. The scent of Peanut Butter Stout wafted into the air as I stared down at the brown liquid disappearing into the abyss. It was a sad day. Needless to say, I replaced that fridge. But, I was afraid I could never replace that beer — until now.
Ah, ’tis season of winter beers. As the days and nights turn colder in the northern parts of the nation, the bite in the air invites us to turn from the lighter beers of summer to the bigger, bolder and richer beers designed to be sipped by the fire, enjoyed with hearty menus or served at warmer temperatures.
The three most popular winter styles, outside the realm of barrel-aging, involve stouts, porters and brown ales. While most can adequately describe stouts, the differences between porters and brown ales are often misunderstood. To better understand the styles, I asked some breweries in the St. Louis region to provide clarity on the topic.
First, a piece of advice. Do not speed as you travel the picturesque country roads of southern Illinois. The first reason is, of course, the cops. The speed limits drop quickly from 55 to 35 as you near and enter the small farming towns along Highway 158. The second reason is the simple beauty of the drive. Country roads should be cherished and with the debut of Lieferbräu Brewery as a reward for heading in this direction, you’ll be driving with a smile the whole time.
Some call it a trend, some call it a craze. But for me, it’s the style that has added a new layer of fun to beer.
The style I speak of goes by many names. New England style IPAs, Hazy or Juicy beers, and now, I’m even starting to see “Juicy or Hazy Pale Ales” and even “Juicy or Hazy Imperials and Double India Pale Ales.” The more the merrier.
Urban Chestnut Brewing Company’s annual Oktoberfest St. Louis returns for its eighth year on Friday, September 28 through Sunday, September 30 at its Midtown Brewery & Biergarten. The festival will span three full days, but with a brand new theme “Biergarten to Big Top” and other new surprises.
New beer styles don’t come along every day, so when I first stumbled upon the new, increasingly popular Brut IPA, I wanted to know more. So, I reached out to Rob Abel, head brewer at Ferguson Brewing: “The Brut IPA is a new IPA, the rationale for that name is that much like Brut champagne is extremely dry, the IPA is extremely dry, having zero residual sugar left.”
Maybe it’s me, but it feels like there is so much new beer coming into St. Louis that I’m not sure where to begin. Just last week, we got word from our friends at Craft Republic that Off Color Brewing, based in Chicago, would now be released in St. Louis.
It’s August. Most of the country is still experiencing summertime heat. But, I’m writing tonight to talk about fall beer. Yep, fall beers. In this case, it’s Urban Chestnut‘s two-year-old Oktoberfest Lager with a funny name — Oachkatzlschwoaf.
This malty yet well-balanced Märzen may be tough to pronounce, but it’s easy to drink. Its full name is pronounced “oh-khut-zel-schvoaf,” which translates to “tail of a squirrel”… I hear it’s a just a little Bavarian humor. But, you can simply refer to it as “O-Katz,”