Tuesday, June 28, 2011

What’s Brewing with Craft Beers


This year, 2011, the craft brewing market now comprises of nearly 2000 breweries and several hundred more formally announced as ‘in planning'.  The craft brewing industry makes up only a small portion of the $100Billion USA beer industry sales, at 7.6% or $7.6Million.  This equates to slightly less than 10Million barrels. I contrast this to America's #1 selling beer, Bud Lite that this one brand alone market over 40Million barrels!  However, the craft beer brewer’s sales by both volume and dollars are growing.  Last year, the craft segment made up the fastest growing group, with sales dollars up 12%.  I note the entire USA beer market was actually down 1%.
The craft beer brewers continue to be innovating, with full-bodied, full tasting brews.  Not one to be complacent, they continue to experiment and market unique beers.  Big brewers are well aware of these trends, which is why they are seeking to carve out their own craft space: MillerCoors with its Tenth and Blake division, which markets brands such as Blue Moon, Leinenkugel’s, Pilsner Urquell, Peroni, Killian’s, Henry Weinhard’s, Grolsch, Tyskie, Lech, Cristal, Cusquena, Aguila, Batch 19, Kasteel Cru, and AC Golden brands.   

Meanwhile, newly created giant Anheuser-Bush/InBev is not one to stand still with ownership in several craft breweries such as Goose Island, Redhook, Widmer, and Kona…. and to name a few more …
Stella Artois, Becks, Hoegaarden, Leffe, Alexander Keith’s, Antarctica, Aqua Fratelli, Vita, Astika Fine Quality Lager, Baisha, BagBier, Bass, Belle-Vue, Boddingtons, Bohemia, Boomerang, Caracu, Castlemaine XXXX, Chernigivske, Diebels, Diekirch Dimix, Dommelsch, Double Deer, Franziskaner, Gilde Ratskeller, Guaraná Antarctica Guaraná Brahma, Haake-Beck, Harbin, Hasserõder, Hertog Jan, Jinling, Jinlongquan
Julius, Jupiler, KK, Klinskoye, Kokanee, La Bécasse, Lakeport Pilsener
Liber , Löwenbräu , Mousel , Murphy's , Oranjeboom , Paceña , Permskoye , Gubernskoye , Piedboeuf , Phoenix
Quilmes Cristal , Red Shilliang , Rifey , Rogan , Safir , Santai, Sedrin , Sibirskaya Korona , Skol , Spaten, , St. Pauli Girl , Sukita , Tolstiak , Vieux Temps , Yali , Yantar
Zizhulin , and Zhujiang.     Honestly, there's more .....


A few fun facts I found from Nielsen Research include
- The average mainstream light or regular (mass produced) beer drinker had 11.8 beers per week, compared with 8.5 for the average mainstream craft beer drinker.
- The craft beer drinkers insists his beers are more interesting and unique
than the regular mass produced beers, as well as fuller flavor, and yes…. more expensive
- The average craft drinker spends $60.16 per bar and restaurant check on food and drinks, compared with $44.18 for the average premium light-beer drinker.
-The average craft beer drinker is 24-35 and is a male with ‘higher education’.

Keep checking back to the Nor’easter Blog, we’re trying to update often.  We’d enjoy hearing your comments as well.  Feel free to follow us on Twitter by clicking on @Nor'easter.  This is updated daily with fun beer facts.

Monday, June 27, 2011

Alcohol is Alcohol. A Drink is a Drink … WRONG


The Beer Institute recently generated a report comparing beer and hard liquor to make a point that the alcohol in beer and the alcohol in a cocktail with hard liquor are very different.
According to BI, the fact is, beer, wine, and hard liquor ARE different.  One alcohol beverage can have significantly more or less alcohol content than another.  Even liquors themselves can have dramatically different levels of pure alcohol.   As a result, two different drinks can have dramatically different effects on a person's sobriety, and hence ability to operate a car or piece of equipment.

Many brewers in the industry were upset because a campaign to convince policymakers at both a state and a federal level had been launched in recent years by the hard liquor lobby. It's time to put a stop to the propaganda and look at the facts.
Alcohol for a regular drink-
Regular beer  .60 ounces
Light Beer .45ounces
Martini has over 1.5 ounces
Mohito 2 ounces
Note: regular domestic beer contains about 14 grams of alcohol; compare that to some Cocktails with more than 40 grams of alcohol per drink! 

One should never drink and drive, and we are not supporting the opposite is true.  Consumption and intoxication also depends on several factors, such as weight; however, clearly, having two beers or two cocktails or two glasses of wine result in a very different mindset.  I hope this release is obvious, and that the lobbyists for the spirits industry agree. All drinks are NOT created equal!

Thursday, June 23, 2011

Oregon Loves Craft Beer!

Did you know, Oregon is the second-largest producer of craft beer in the USA, (the city of Portland itself has 36 breweries),  the second largest producer  of Hops in the country, and the fourth largest craft beer market in the country despite having only the 27th largest population?

Tuesday, June 21, 2011

How to ‘Taste’ Beer


Did you know there are well over 200 ‘official’ styles of beer as outlined by BJCP – Beer Judge Certification Program?  It is becoming increasingly more and more of a challenge to the novice to differentiate and confirm which style of beer one is drinking.   It has been said that over 85% of what we describe as "flavor" is actually aroma. Hence, the smell of a beer plays a very big part in your overall experience.

Although most of us will never spend the time to become beer aficionados, I thought I’d grab a few pointers from the well-respected Ray Daniels, a former Chicago home-brewer expert who runs Cicerone, one of the country's only beer sommelier certification programs.  One large challenge for us mere mortals is the basic complexity of malt, hops, yeast and even the water used. Unfortunately, our mouths can handle just five basic tastes: sour, sweet, salty, and bitter  …. and most of us have a problem telling one from the other!

Beer aficionados are taught to swirl, sniff, sip and swish the brews around their mouths, breathing back in as they swallow. That's to get what Daniels call retro nasal smelling, the technical term for the aromas that you can only pick up at the back of your nose and throat.  Surely, you and I can swirl and sniff (I know I can sip) so we too can look the part!  However, here comes the challenge - pay attention to what you're smelling and tasting and feeling. Also, characteristics from beer color ("is it brick or tawny brown?"); to flavor ("is it tart and crisp?"); to characteristics of malt (toasty, caramels) and hops (pine, citrus/grapefruit, oregano) to mouth feel (silky, oily, airy, hollow).  These are all important attributes when one must describe a beer (much less identify a style!).

One of the biggest sins we common beer drinkers are accused of is drinking out of the can or bottle. Ray Daniels may ask (and rightfully so) would you drink wine from the bottle?   All beer drinkers need to pour your beer into glass, and not just any glass (more on this subject on another blog – for now refer to list of proper glassware at BeerAdvocate.com and a discussion of  the proper beer temperatures on RateBeer.com.)

The beer geeks might tell you that the beer not poured correctly into a proper glass could be too cold and absolutely all the aroma is trapped inside a bottle, and therefore, most of what you perceive as taste is not free to float into your nose!   SO, if you wish to ‘look the part’ always pour your beer into a glass! Also, swirl, sniff, sip and swish.

The final advice we offer here on this Nor’easter Brewing Blog is to attempt to isolate one flavor characteristic at a time.  Many craft beers are ‘complex’ which means there is a lot going on – from a variety of malted barleys, to a combination of hops, to an unique strain of yeast, to elements and different tastes found in the water.  

Clearly the important part is to enjoy your beer, but with all the hard efforts a micro craft brewer spent of hand crafting your beer, it is nice to spend the time evaluating it. 



Monday, June 20, 2011

US Legislation still Reviewing Excise Tax for Brewers


Two bills, which were recently under review by Congress, include redefining what a small craft beer brewery is and the reduction of the federal beer excise tax.   Currently, a small USA brewery is required to pay $18/barrel (31 gallons) in federal exercise tax for each barrel produced beyond 2Million barrels.  Small breweries now pay only $7 per barrel on the first 60,000 barrels brewed and the regional breweries pay $18/barrel above the 60,000 to $million.  Much like our country's income tax system, the more you make, the more you pay …..

The new bill would redefine a small brewery from those that produce less than 2Million barrels, and increase this level to 6Million barrels.  The bill would also reduce the excise tax from $7 to $3.50/barrel on production up to 60,000 barrels, and also from $18 to $16/barrel over the 60,000 to 2million.

Beyond allowing breweries to reduce the price of beer to the consumer, this bill would also allow additional revenue to the brewery for expansion and hiring additional employees.  This would serve as one more initiative to improve the economy. 

Wednesday, June 15, 2011

Nor'easter Team Hard at Work

The Nor'easter Brewing staff is in discussions with the State of Connecticut and the Federal Government to confirm all the various forms and licenses which are required for a new brewery as well as labels for new beers.  The laws are reams thick, and if our application is not completed with 100% accuracy - we start all over again!  We were told the process could take 'months'. Please follow our site by bookmarking the Happenings tab on our main Nor'easter Brewing Company LLC ( NEBC ) website

Monday, June 13, 2011

Craft Beer Sours and Black IPA are the new Trends


The Craft Brewers are always trying to be unique.  Although most stick to the basic ingredients of beer (and as defined by the German purity law - Reinheitsgebot) as Barley, Hops, Yeast and Water – now many are varying off with both materials and process.  The two newest trends are Black IPA (sometimes called Cascadian IPA) and the Sours (which have actually been around since the early 2000).

The Sours are a traditional Belgian tradition, and might include Lambics, Gueuzes, and Flemish Sour Ales.   The perception is off flavor or tart, but this is not necessarily the case.  These beers are brewed with wild yeasts, and in some cases, bacteria is introduced.  In America, these beers are generally aged for many months, or even years in wooden barrels.  If you have not had a sour, you should.  They are absolutely different than a traditional Lager or Ale, but very good.

Brewers have also been adjusting the IPA style to the ‘dark side’.  This new style, sometimes referred to as Cascadian Dark Ale, or simply Black IPA is a cross between a Port or Stout and an IPA.  It has plenty of Citrus and Floral hops, yet notes of Coffee and Caramel or Cocoa.  While it is a chore for the brewer to maintain balance, the hops and malt does generate a nice bitter beer.

These two styles, for the most part, are brewed with traditional ingredients and not adjuncts.  I’ve had both and I find them very good.  Try them at your next beer festival – I’m sure someone is offering both!

Friday, June 10, 2011

Nor'easter Brewing adds more details on Beers to be Marketed


The Nor'easter Brewery team has been extremely busy in an effort to create truly unique recipes for their flagship beers.  We offer a sneak peak at the year round beers and hope fellow beer drinkers will enjoy them. 

-Nor’easter Pale Ale – A light and refreshing classic beer, golden yellow beer with light floral aroma from choice hops.  This will be an easy to drink light bodied beer.
-Nor’easter IPA – Our IPA beer (India Pale Ale) will be a crisp, medium bodied, beer with a dark copper shade.  Plenty of choice, high Alpha hops, yet well balanced and not too intense for the best IPA from our select malted barley.
-Nor’easter Brown Ale – This will be a medium body, brown beer brewed with the finest two row barley with soft but serious aromas of hops.
-Nor’easter ESB – Extra Special Bitter  - A darker copper colored yet full bodied Ale, with high bitterness and mild carbonation. Not overly hopped, but rather well balanced.


Thursday, June 9, 2011

Nor'easter Brewery Announces Styles to be Brewed


Nor'easter Brewing Company LLC (NEBC) will offer four year round flagship beers which are Ales and will be easy drinking, session beers. NEBC will also market four seasonal beers which will enjoy a more complex, robust body,  and higher alcohol content.  All our styles will be Hand Crafted Beers and will be the freshest, most delicious beers available.
The brewery and our brews are currently in the planning stages for our Southwestern Connecticut beer brewery.  Our initial plan is to offer four year round flagship brands, IPA (India Pale Ale), Pale Ale, Brown Ale, and an ESB (Extra Special Bitter) as well as four more complex and robust seasonal brews – one for each season of the year.  All our hand crafted beers will only use the freshest barley, choice hops, and brew with only the purest of water.  

Wednesday, June 8, 2011

SAVOR Craft Beer 2011 Event

Last Saturday, June 4, the Brewers Association hosted the second annual SAVOR: an American Craft Beer and Food Experience at the National Building Museum in Washington, DC. We can report that the 2011 SAVOR event was a real high light for the Nor’easter Brewing Company team members that attended. We walked the floor and tasting many of the craft beers and chef prepared paired foods (and hope to be pouring our beers at a future SAVOR beer/food pairing) . The event had fantastic food, great craft beers, and 'real' beer connoisseurs! After walking the floor, in an attempt to taste all the craft beers, we found it difficult to pick 'the very best’ beer or brewery!

Another terrific attribute of this event was most of the tables had either the owner, head brewer, or both pouring beers and entertaining all the fellow beer drinkers. This should be an event whereby anyone that truly appreciates craft beer should attend at some point in their lives.

The evening was complete with educational salons and private tastings for those that wanted this; virtually every style of beer was represented on the main floor from some of the top brewers in the country, sharing some of their rarest beers

The Brewer’s Association did a wonderful job selecting a unique list of breweries and a few brewpubs – all with stellar craft beers to please the vast array of beer and food enthusiasts in attendance.

All in all, the organizers at the Brewer’s Association did a fine job assuring that this year’s SAVOR offered unique craft beers and fine food pairings, educational sessions, and private tasting salons. After just the second anniversary, it’s become a must-attend for lovers of fine food and quality microbrews, and a standard-setting affair. The event has sold out quickly this year, so keep your eyes on promotions for dates for 2012 SAVOR.

Statistics from BA
Craft breweries: 72 Beer Styles / Offerings: 144
Menu items prepared (not including cheese, oysters or sushi): 82,000 pieces
Craft beer at the event: Over 1,705 gallons (that’s ½ gallon each!)
Ice required to cool the beer: 20,000 lbs
Attendance each night: 2,000 smiling faces
Artisan cheese for sampling: 250 lbs
Sushi rolls: Nearly 2,000
Artisan chocolate truffles: 2,200
Oysters: 2,600

Tuesday, June 7, 2011

Pouring the Perfect Beer

-Hold the glass at an angle slightly over 45 degrees under the bottle, pouring the beer slowly and allowing it to roll on the bottom of the glass. This provides a nice aeration and lots of head. As the glass fills, pour the beer faster and slowly bring the glass to an upright position.

-Allow the foam/head to slightly 'fall' down the glass and while the foam is cascading over the glass (hopefully you are doing this near a sink) use a head cutter (straight edge) to take the top layer of foam off the glass. This seals the beer.

-Clean the sides of the glass before serving and inspect the head of foam. The perfect pour yields approximately a 'two finger' head.

-Present the beer to your fellow micro craft beer drinkers. NOTE: I like to bring the bottle with me to show the label.

TIP: Be sure the glass is clean. A chilled glass is a bonus!

Have you ever been with a group of folks or to a beer festival and everyone appears to be a beer expert? Well, here’s a few easy tips on tasting beers-

TIP: It is normally best to evaluate more than just one beer at a time, so you can compare.