by | May 22, 2013 · 9:40 am

If 6 was 9: Magic Hat and West Sixth Brewing look ready to go to court [Updated]

Updated with West Sixth’s response to Magic Hat at bottom.

The beer world on the internet has been a buzz since yesterday morning. Around 11 am on May 21st West Sixth Brewing, a small craft brewery out of Lexington, posted the following link on their Facebook page and Twitter account: “No More Magic Hat“. Please take a few minutes to go read that, we’ll wait. Ok, everyone back? Great. I’m going forward assuming you’ve read that so if you haven’t, then do so now. That post started off this mini-firestorm of Retweets, Likes, and shares, plus individuals and other craft breweries urging everyone to sign a petition which would be sent to Magic Hat headquarters. In summary, West Sixth is claiming Magic Hat wants them to change their logo, which will put them out of business. There is some merit there; a brand means A LOT. Once you have that recognition built, having to rebuild it could lose you a lot of business. West Sixth also claims multiple times that they “reached out” to Magic Hat and  never heard back.

Magic Hat was initially very quiet, then began deleting negative Facebook comments off their Facebok page, which is always a bad move. Around 10 pm on May 21st Magic Hat posted this link on their Facebook page: Claims Made by West Sixth Brewing Co.: Simply Not True. Please go read that and click on all the various gray-highlighted boxes. They are links to letters between Magic Hat and West Sixth.

Here are the two logos; I flipped West Sixth’s so you can better see what the whole deal is about:

magichat9 westsixth

Personally I can see what the stink is about and feel that Magic Hat does have some very, very small claim. Remember that many of the logos in question don’t have the “West Sixth Brewing Company Lexington, Kentucky” words around it. While the compass/star/dingbat thing and # are very different, they’re in a similar place. And damn do those numbers look identical, especially with the ball on the tail. Looking closely at these two logos I now see that Magic Hat’s 9 has a star/dingbat thing in the middle of the number. Do I think these are identical? No. Do I think they’re damned close and would “cause consumer confusion as to the source of those goods or as to the sponsorship or approval of such goods”† if said consumer had an upside down can of West Sixth? Possibly. But that’s what the jury will be tasked with now.

I want to take a look at some of the things said in each company’s statements. First off Magic Hat claims it was “blindsided” by the social media forces West Sixth gathered. Magic Hat also claims, and proves (something West Sixth does not do) that they attempted to make contact with West Sixth and, in fact, did receive responses from them. So we can see West Sixth’s claims of never hearing back are bull crap, which to me is disappointing.

A claim made by West Sixth is that Magic Hat wants “all their profits up until this point”. By looking at the letters provided by Magic Hat we can see that it’s not the case. Magic Hat wanted “an accounting of all sales made … so an appropriate royalty could be determined.” West Sixth also say that their logo includes “West Sixth Brewing Company”, which as Magic Hat points out, is not always the case.

Magic Hat offers to allow West Sixth to continue using the number 6 if they remove the star (which they call a “dingbat”) and always include the words “West Sixth Brewing”. Personally this seems like a good option to me as everyone would be happy and West Sixth would be reinforcing it’s brand name via the logo and the words. See below picture from Magic Hat’s provided letters

5-22-2013 8-15-11 AM

West Sixth then responds, agreeing to most of those terms and trying to get clarity on a few of them. Magic Hat responds saying they can’t provide clarity until they see West Sixth’s new logo that will replace the dingbat with a compass. More legal banter follows and the agreement basically falls apart due to the cost to West Sixth to replace all the logos and the two sides being unable to agree on what exactly to change.

That last letter was February 27th; no further contact between the two parties is provided so we are left to assume none occurred. Or to assume that one party is with holding it to make themselves appear better. Then on May 16th Magic Hat filed a lawsuit (linkage). I really can’t make too much sense of this through all the legal mumbo jumbo. Those letters sent back and forth were hard enough. But, it’s clear Magic Hat wasn’t happy with the proposed settlements and sued West Sixth over the logo.

However, I can read and do LOVE this: “Plaintiff Magic Hat is one of the largest and most well-recognized craft brewers in the United States.” That’s some funny stuff. You want me to believe Magic Hat is more well known then Stone, Dogfish Head, or Sam Adams?? HAH!

My opinion on all this is that it’s damned fracking nonsense. I really view the issue as the U.S. Patent Office being stupid for allowing a patent trademark on “#9″. I mean shit, seriously? They patented  trademarked #9? And It was approved!

Really to me, in the end, what matters here is beer! I tried Magic Hat’s variety pack last year (my review) and was very unimpressed and didn’t like most of it. I have not yet had any West Sixth, but from what I’m told their IPA should be widely available in the Cincinnati area. I will not be able to try any this week but getting some and reviewing it will be my top priority.

Now, after having read far too much legal-ease it’s time for some music. As soon as I thought to write this post, Jimi Hendrix’s song “If 6 was 9″ popped into my head as the perfect title for this post. Turns out the lyrics fit my view point on this lawsuit pretty damn well too.

Now, if 6 turned up to be 9,
I don’t mind, I don’t mind.
If all the hippies cut off their hair,
I don’t care, I don’t care.
Dig, ‘cos I got my own world to live through
And I ain’t gonna come near you.

Another song also kept running through my brain and if you haven’t read the number 9 enough times already then digg this masterpiece of craziness

Correction: As many people have pointed out I misspoke and this is not a patent issue, it is a trademark issue. I have corrected the mistakes, my apologies for this and my thanks for pointing it out.

Update: West Sixth has posted a response to Magic Hat’s post from last night. West Sixth’s new post can be read here. In short they accuse Magic Hat of ignoring them via letter, phone, and email and accuse Magic Hat of preferring to communicate over Facebook. West Sixth calls Magic Hat out on various claims they made and proposes to settle based on the terms I mentioned before (that is using “West Sixth Brewing” in all logos and changing the compass). West Sixth then goes on to show some of the proposed changes to the logo.

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by | May 20, 2013 · 2:01 pm

Review: Quaff Bros Big Kahuna

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Coconut beers always seem to be a disappointment to me. It always just seems to be a hint of coconut, leaving me wanting more. After drinking Big Kahuna from our buddies Quaff Bros across the river (though brewed on this side at Listermann), I can safely say that this is no longer the case. Utilizing coconut flakes, toasted coconut, and coconut oil, this beer essentially tastes like it has been aged inside of a giant coconut that previously housed bourbon.

It starts off looking like every other stout, porter, etc. in the world. The only differentiating figure looks-wise is the Coca Cola head on it; big brown bubbles. It gave me pause for a moment because I was under the impression that fatty coconut kills head retention. I guess not always. From the smell alone, you know that you’re going to be in for a treat if you’re a fan of coconut. For just about the first time I’ve experienced with a Quaff Bros beer, the barrel takes the back seat here. In the driver’s seat (and probably the passenger’s, as well) is COCONUT. Bourbon is in the child seat in the back and the base beer (an imperial porter for those who care), is bound and gagged in the trunk.

The taste, following this trend, is dominated by coconut, with a slight butterscotch flavor either from barrel or base beer. It’s tough to tell. The bourbon is even more muted in the flavor, though to be fair, barrel characteristics often include coconut notes, so it’s entirely possible this is getting lost. Also strange is a slight lactic twang on the finish. I have not the slightest idea what would lend this, but I don’t care for it.

The coconut here is obnoxious and somewhat reduces drinkability (in my modest opinion, of course), but that’s the whole point. It’s supposed to be obnoxious. This is a good, not great, beer, but I am happy that I have another bottle. If I’m going to buy a unique beer, I’d much rather make it a local one than one Sam has recreated from some terracotta pot in a third world country. I know there are a handful of people whose palates I respect who really enjoyed this, but I’m having a tough time putting it on the same level as Sour Grapes, Joseph, and a few other top tier Quaff beers. Maybe it’s just that I don’t appreciate coconut enough. Who knows.

There are still more than fifty bottles of this at Party Source, and if you and a buddy go in on it together, at $9.99 a bottle it won’t cost you more than buying a drink at the bar. Needless to say, if you’re a fan of coconut, you owe it to yourself to get over there and pick up the maximum of four bottles you’re allowed to buy.

P.S. In other cool Quaff Bros news, their “Corn on the Knob” will be on draft at Great American Ballpark on June 14 when the Reds take on the Milwaukee Brewers.

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by | May 19, 2013 · 4:49 pm

Osborn Brewing Home Brew Store Grand Opening

Being a resident of Monroe I was very excited a few months ago when I saw a posting show up on a Monroe forum. Another resident of Monroe, long time home brewer, and employee at Brewtensils home brew supplies in Dayton, was going to open up a home brew store in Monroe! Now I’m not (currently) a home brewer but I’m always happy to see more business come to Monroe and I know how few home brew stores there are in the area. Basically you’ve got Listermann’s, Brew Monkeys, and Paradise in Cincinnati then Brewtensils up in Dayton. I don’t know but I have to imagine there are a significant number of home brewers in  between the more central areas of Cincinnati and Dayton. So they’re going to have a great location.

As soon as I saw that forum posting I got in touch with Brent Osborn and kept up with his progress along the way. Well his hard work has finally paid off and his home brew store, Osborn Brewing, is having their grand opening this Saturday, May 25th. You may also know the Osborn Brewing name from the successful kickstarter campaign to bring hop farms back to Ohio. If you aren’t familiar with Osborn Brewing then I’d suggest you head out to the store for the grand opening and get some home brew supplies. Beyond just selling home brew supplies the store will be hosting the local home brewing clubs and arranging classes. I was lucky enough to get invited to the stores soft opening and took the following pictures to show everyone what they can expect.

Hops, yeast, and a few end results of the brewing process (not for sale)

Lots of grain!

Some important information you will need to get there for the grand opening or for any other time would be the address! 820 Lebanon St Ste A, Monroe Ohio 45050. Just take 75 to exit 29, the state route 63 exit (aka outlet malls, Jesus statue, and Hustler). Then head west off the exit (towards McDonalds) and take a left at the second light. Follow it around and take a right at the next road then turn right into the parking lot and the door is on the right!

Oh, and that soft opening also ended up being a bottle share with quite a few excellent beers including the full lineup of Rivertown’s Apocalypse series from last year. Remember to stop by for the grand opening on Saturday May 25th or otherwise head out there as soon as you can for all your home brewing needs.

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by | May 18, 2013 · 5:00 pm

Queen City Drinks One Year Anniversary Party

Reserved for Queen City Drinks.

Reserved for Queen City Drinks.

I just wanted to post a few pictures that Charlie and I took at the Queen City Drinks one-year anniversary party. I don’t know how the other writers feel, but for me it’s been a great experience writing occasionally for this site. My writing has improved as I have tried to make my posts more descriptive and useful to all types of readers, and I have learned so much both through researching stories and from reading everyone else’s posts. Especially about beer and beer related events in Cincinnati. Thanks so much to Josh for getting this website started and for his continued leadership and to Tom for keeping it updated and relevant on a day-to-day basis. And a huge thank you to Fifty West Brewing for hosting this party and for allowing us to bring in our own beer to share. There aren’t many places in Cincinnati that would let you do something like that.  And of course the biggest thank you of all goes to all you readers and brewers reading this who make up the community. It was great getting to finally meet many of you in person Thursday. Now that we know each other in real life and not just on twitter I hope to be seeing a lot more of you. So here are just a few pictures of the night. It was a great time and I had my fair share of beer so they might not all be the best quality but I think that is a sign of a really great evening. Cheers everyone and here is to another great year ahead for Queen City Drinks.

madtree kenny and tom

Looks like an intense discussion

The Brew Professor schools us.

The Brew Professor schools us.

Ginny and Beach bum

Finally meeting the Cincy Beach Bum

2013-05-16 19.37.02

Really nice C.A.B. sliders. So good we ordered them twice.

This was the most sour beer I've ever had.

This was the most sour beer I’ve ever had.

"In the Name of Suffering" sounds more like a hot sauce than a beer.

“In the Name of Suffering” sounds more like a hot sauce than a beer.

Josh at the head of the table. Sort of.

Josh at the head of the table. Sort of.

Triple digit was well represented.

Triple digit was well represented.

Josh and one of the brewer's from Rhinegeist.

Josh and one of the brewer’s from Rhinegeist.

Doesn't have anything to do with beer but on the way home we drove by Horseshoe and stopped to get half of The Killers concert for free by standing outside the gates. Better seats than I've ever had at Riverbend.

Doesn’t have anything to do with beer but on the way home we drove by Horseshoe and stopped to see part of The Killers concert for free by standing outside the gates. Better seats than I’ve ever had at Riverbend.

 

 

 

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by | May 17, 2013 · 5:26 pm

Beer Review: Rivertown Lambic (2012 + 2011)

Lambics are some what of an interesting style, mostly because of the funk taste but also the nature of the open air fermentation. Back in Belgium, back in the the old days, brewers would leave their vats of beer open and whatever floated by would settle into the beer. The region in Belgium famous for lambics was lucky enough to have some very special yeast floating through the air that gave it this distinctive funk. Of course they didn’t know about yeast and all that back then. Today those special stains of yeast are added in instead of letting them float on by, at least I hope they are. The other qualification for a lambic is a 30% wheat grain bill. Then they are often aged in barrels before bottling once in the bottle they receive a secondary fermentation to keep them going for years to come!

In fact the owners of Rivertown, Jason Roeper and Randy Schiltz, were home brewing lambic style beers for many years before starting RTB. One of Jason’s home brewed Lambic style beers won the Sam Adams Long Shot competition in 2009 (Boston Beer Company now owns that specific recipe) but the current one is very close. Once the brewery got up and running they made it a priority to keep the lambics rolling and have been releasing a yearly batch ever since. On top of that they’ve expanded their sours to include an old sour cherry porter, Ojos negros (a wild ale), and a gueuze (a blending of 2 vintages of lambic).

Beer: Lambic (2012)
Style: Lambic
ABV: 6.3%
Calories: ~189

Nice hazy amber brown color that revels a hint of gold when held up to light, actually quite a pretty brew. I didn’t get any head even off of a more aggressive pour. There were initially quite a few bubbles but they popped away quickly.

The wild, barn yard-esk, smell pairs well with this lipizzaner stallion thing that happens to be on PBS tonight. There are quite a few other small things I’m picking up like some kind of wood, I think it’s oak that they age it in, and of course some sourness.

The first sip of any sour always reminds me of Vincent Price’s line from Thriller “the funk of 40,000 years” which is, in my opinion, an almost perfect way to describe many sours. Though in this case it’s just the funk of 1 year, because that’s how long it was aged. Plenty of tart sourness that throws your tongue for a loop and makes your head shutter a bit. There is more of that oak wood flavor as well as some bread action and lemon zest.

The body is on the light side of medium and there is light carbonation.

One quick note on the label, if you notice it says 2012 on there, but wait… this just came out and it’s 2013, what’s the deal?? Well this beer was brewed in 2012, stashed in oak barrels to age, then bottled and distributed in 2013. I don’t love sours but I do really enjoy shaking up my palate with one of these every once in a while and I can fully appreciate the styles. Sadly many can’t and I hope that changes, it certainly seems to be changing across the craft beer scene. Sours are becoming more popular and produced more often across the country. The sweet thing about having Rivertown make so many nice sours is that they’re easy to get for us, this is currently available at the brewery and is, or will be soon, at stores around town. Another great thing with Rivertown in town is that sours age fantastically, so without further delay I present today’s review of last year’s lambic!

Beer: Lambic (2011)
Style, ABV, and Calories are the same

Pours a curious combo of orange brown and a bit of yellow, kind of like dark honey. Again very hazy but this time around it started with a nice white head but that quickly faded into a ring of tiny bubbles around the edge of the glass.

Picking up more citrus along with that barnyard, funk, and bread. Like eating a fresh biscuit while riding a horse in an orange grove.

Far less of that tart sour kick it to the palate like before. The year in the bottle has really mellowed this out. Still plenty of funky sour flavor along with some lemon citrus, and malt biscuit action.

Plenty of carbonation tickles my tongue while the medium body slides across it.

This is a much more preferable brew to me. Plenty of that funk but none of that initial shock as it hits your lip. Aging is really very beneficial to this beer and I strongly encourage folks to pick up at least 2 bottles, 1 for now and 1 for the cellar. Also may want to pick up 1 to trade. Now you may be saying “dang, I didn’t think ahead last year and didn’t buy 1 to agree. Woe is me!” luckily for you Belmont Party Supply in the Dayton planned ahead for just such an event last year and still have plenty of the 2011 left, hence the ugly vintage 2011 sticker on the bottle shown.

And if you want to go back even farther here is Josh’s review of Rivertown’s 2010 Lambic. I’d like to try one of those today to see what 3 years has done to it!

Many thanks to Randy Schiltz for helping me out with some facts, oh and for brewing this beer!

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by | May 16, 2013 · 4:58 pm

Listermann/Triple Digit dinner at Parker’s Blue Ash Tavern

I was lucky enough to get invited to this beer dinner at Parker’s Blue Ash Tavern featuring the brews of Listermann and Triple Digit. Before we go any farther a bit of background on Listermann and Triple Digit. Listermanns has been a home brew store for a long time now then 5 years ago they started a small brewery aptly named Listermann Brewing Company. Wanting to experiment more they then created a separate brewery know as Triple Digit Brewing company, so named for all their beers having a original gravity in the triple digits. So they’re both brewed at the same place and on the same equipment but are “different” breweries.

I’ve said it before and I’ll again repeat that I’m no food blogger but I’ll do what I can on that front. I will, however, be focusing on the brews and how well they pair with the courses. As for the restaurant I’d never been to Parker’s Blue Ash Tavern before but have seen how they’ve been improving their craft beer selection lately. I quickly checked on the way in and saw at least 8 taps of craft plus a standard sized color case full of craft bottles.

First Course:
Tuna Tacos (Cucumber Salsa, Jalapeno Crema, Cilantro) 
paired with a Serpentine Wheat.
Beer: Listermann Serpentine Wheat
Style: Wheat Ale
ABV: 5.5%
IBU: 18
Ingredients: 2 row pale, wheat malt, oats; sterling and sorachi ace hops; American ale yeast

Little bit darker than most wheats with much more orange color. Nice light aroma of wheat that reminds me of summer days. Very crisp taste with light citrus flavors, but not really the typical IPA type of citrus more lemony than that. Very light body and smooth mouth feel with plenty of carbonation bubbling across your tongue and almost no sense of alcohol. Super refreshing on a hot day.

The heat from the Jalapeno meets up well with the cool soothing wheat but it’s was still a pretty hot dish… Or I’m getting old and losing my joy/tolerance of spicy food.

Second Course:
Fish & Chips (Battered Pacific Cod, Crispy Plantain, Napa Cabbage) 
Beer: Listermann Leopold.
Stye: Belgian blonde
ABV: 6.2%
IBU: 26
Ingredients: Pilsner malt, wheat, flaked corn; Sterling hops; Belgian yeast
Availability: draft only

Extremely light pale yellow, could be mistaken for a Bud Light. Strong flavors from the Belgian yeast strand brings out aromas of fruit. The flavor profile matches the aroma strongly of fruit and lots of grapes specifically. Uber light body and mild carbonation. Really flavorful beer showing off loads of fruit.

The meal was infused with Leopold in multiple ways and tasted great with it.

Third Course:
Beer Belly & Pork Rinds (Smoked Pork Belly, Spicy Pork Rinds, Avocado) 
Beer: Listermann Jungle Honey
Style: American Pale Ale
ABV: 5.7%
IBU: 40
Ingredients: 2-row, crystal, and honey malt; perle and zythos hops; American Ale yeast
Availability: Draft only :(

Orange brown color topped with slight head. Complex aroma mixing the bitter and sweet. Flavor hits you with a touch of bitterness then a wave of sweetness. Medium body and finish. I really enjoyed the flavor of this brew.

Really awesome combo with the beer and food here. Fatty pork flavors of the meat were washed away by the IPA cleansing the palate for another bite.

Entree Course:
Ohio Steak & Potatoes (Ribeye Two Ways, Asparagus, Roasted Beef Jus)
Beer: Triple Digit Aftermath
Style: Scottish Wee Heavy
ABV: 10.5%
IBU: 25
Ingredients: 2 row, crystal, victory, and chocolate malts; brewers gold hops; ale yeast
Availability: 22 oz bottles and limited release draft

Dark brown mahogany color. Strong caramel and toasted bread aromas. Matching flavor with loads of alcohol, but not aggressive or in your face. Fuller body with a creamy mouth feel. Very enjoyable, but you should only do so with caution!

Sorry, this food looked to delicious to wait to take a picture. Super awesome Ribeye, Asparagus, and fried Potatoes which goes great with this strong beer.

Dessert Course:
Nutty Bars (Fresh Peanut Butter, Wafers, Chocolate)
Beer: Listermann Nutcase
Style: Peanut butter porter
ABV: 6.7%
IBU: 28
Ingredients: 2 row pale, aromatic, crystal, Chocolate, flaked oat malts; brewers gold hops; American ale yeast.

Very dark brown color. Nuts are all over the place here strong in the aroma and flavor. If you don’t like peanut butter you might want to stay away. I on the other hand love peanut butter and always say the world needs more porters, resulting in this beer being a great combo for me.

Super delicious but almost a little too rich. Think about those vanilla wafer sandwiches, just in a peanut butter flavored and ultra gourmet version.

Not getting down to Norwood (where the Listermann/Triple Digit brewery is) very often I have few chances to try these Listermann brews. Since Triple Digit is bottled and distributed more widely I’m much more familiar with their line up and have had Aftermath quite a few times. This is something that will have to change. I was seriously wowed by the Jungle Honey and need to get around to giving it a full review and making sure to get it more often.

If you’ve been looking for an excuse to do the same then this Saturday is that excuse, especially if you like hazelnuts! From 10 am – 10 pm it’s officially Chickow! Day at the brewery, featuring a release of Bourbon Barrel Chickow! as well as many different variations on tap and cask. I also hear it’ll be easier to acquire a variety of Triple Digit in the future as they’re getting a bottling line (they’ve been hand bottling everything) and will be releasing 4 and 6-packs as well as the 22 oz bombers they currently carry!

FULL DISCLOSURE: I was invited to this event by a PR firm and my meal was comped, so all food and beer were free. To our readers, and any breweries interested in inviting me to events, giving me free beer impacts the review in only 2 ways. That way is that I WILL review the beer and I WILL write a blog post about it. Giving me free beer does not guarantee you a favorable review or that I will tell everyone to go buy it or anything like that.

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by | May 10, 2013 · 5:23 pm

St Germain Liqueur

pack_stgermain_ph01-918x485

This week for the Bottoms Up podcast I decided to combine the domestic and the foreign to make a summer cocktail that actually perfect for Mother’s Day. First we taste and discuss St. Germain, a French elderflower liqueur that also happens to be one of the most beautiful and romantic bottles I’ve ever seen. St. Germain has a delicate floral taste that is really unlike any other flavor but lychee crossed with a grapefruit comes close. It is light and less sweet than most liqueurs so it mixes well with just about everything. The price is expensive, about $40 a bottle, but you only use an ounce or less for most recipes and the flavor is so unique that I do recommend having a bottle in your liquor cabinet. And if you don’t think it is worth the price, just read their website:

FOR A FEW fleeting spring weeks, we gather exclusively fresh, wild blossoms for your cocktail. The blossoms in question are elderflowers, and the cocktail a stylishly simple creation made with St-Germain, the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms. Our story, however, does not end there.

AFTER gently ushering the wild blossoms into sacks, and descending the hillside, a few of the men who gather blossoms for your cocktail, will then mount a bicycle a carefully ride the umbrells of starry white flower to a collection depot. Vraiment. In a matter of weeks, we will have gathered what will become St-Germain for that year.

TO PUT THIS IN CONTEXT, we can safely say that no men will be wandering the hillsides of Poland this spring gathering wild potatoes for your vodka. Likewise, we know of no Bavarians planning to scour the German countryside in search of exotic native hops and barley for your beer. Yes, in this day and age St-Germain is exceedingly special and rare. Consequently, we are able to hand make only very limited quantities.

AND WHAT OF THE TASTE of St-Germain? It has been said that Paris is a mélange curieux, a curious mixture of flavors, styles and influences. So it is with St-Germain. Neither passionfruit nor pear, grapefruit nor lemon, the sublime taste of  St-Germain hints at each of these and yet none of them exactly. It is a flavor as subtle and delicate as it is captivating. A little like asking a hummingbird to describe the flavor of its favorite nectar. Très curieux indeed, n’est-ce pas?

And on top of all that, it tastes great. The cocktail I made for the show using St. Germain, dubbed the “Elder Whimsy” by Charlie, is made with a strawberry infused vodka that I made a few weeks ago but you could make it with a strawberry flavored vodka off the shelf just as easily. The result was a lovely summertime drink that would be perfect for Mother’s Day.  Give it a try and tell me what you think.

The Elder Whimsy 

2 oz Strawberry Infused Vodka
1 oz St. Germain

Shake over ice and pour into a cocktail glass.
Top with a splash of club soda. Garnish with a twist of lemon.

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by | · 11:42 am

Beer Review: Victory Silverback

After my recent post on Victory’s Storm King imperial stout the comments on reddit brought to my attention a delicious idea I’d never heard before. Turns out that at the Victory brewery you can order a beer called a Silverback, now you won’t find this on any store shelves, it’s a mixture of half Victory Golden Monkey and half Victory Storm King. The white head from the Monkey on top of the black body from the Storm King give this brew it’s Silverback name. I’ve had a black and tan before, Guinness stout & Bass pale ale, and quite enjoyed them. However I have no idea what to expect from a stout and a Belgian tripel except for one thing; both of these beers are over 9%,so I will be drunk!

I poured the Golden Monkey first and ended up using a bit more then half of that before I got to the Storm King. I’d read that this didn’t separate this well like Black & Tans so I tried a trick and poured the Storm King on a spoon over the Monkey, as you’ll see it didn’t layer well either.

Very interesting appearance for sure. Kind of a dark brown or purple color beverage with a milky white head with streams of brown from the Storm King.

Woah, pungent aroma with plenty of roasty malt action as well as some flowery hops. Oh and a strong dose of alcohol.

Taste is curious as well definitely picking more of the stout here then the tripel. Strong malt body and taste with citrus and pineapple hops not found in any other stout I’ve encountered. Hints of chocolate, caramel, orange peel, and lots of “zest”.

Holy carbonation Batman! I’ve had fresh soda flatter than this, man those are some tingly bubbles, all riding atop a smooth medium body.

This has to be one of the most interesting beers I’ve tried. Not nearly my favorite by any means but most interesting for sure, no style has ever come close to this menagerie of taste and flavors. They’re good and all but not great, and that carbonation is a little over powering. This is certainly worth a try just bring a friend to split it with. Remember what’s interesting isn’t always the same as what’s good.

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by | May 9, 2013 · 12:40 pm

Listermann Beer Dinner, May 15 during National Craft Beer Week at Parkers Blue Ash

I just received information on a beer dinner featuring Listermann beers at Parkers Blue Ash. I really hope to make this one, as Listermann/Triple Digit have been cranking out some solid beers and the food pairings sound fantastic.

[Note: I just got an email stating that this dinner will take place at 7:00PM.]

Parkers Blue Ash Tavern Executive Chef Josh House is hosting a Craft Beer Dinner in partnership with Listermann and Triple Digit Breweries on May 15, 2013. The dinner will take place during National Craft Beer Week, which runs May 13-19, 2013. This celebration, coordinated by the Craft Beer Program, is an opportunity for craft brewers to commemorate their art and tradition with enthusiasts across the country.

Courses will include First Course: Tuna Tacos (Cucumber Salsa, Jalapeno Crema, Cilantro) with Serpentine Wheat; Second Course: Fish and Chips (Battered Pacific Cod, Crispy Plantain, Napa Cabbage) with Leopold; Third Course: Beer Belly and Pork Rinds (Smoked Pork Belly, Spicy Pork Rinds, Avocado) with Jungle Honey; Entrée Course: Ohio Steak and Potatoes (Ribeye Two Ways, Asparagus, Roasted Beef Jus) with Aftermath; Dessert Course: “Nutty Bars” (Fresh Peanut Butter, Wafers, Chocolate) with Nutcase.

Reservations can be secured by calling Parkers at (513) 891-8300; limited space with capacity at 40. Tickets are $40 apiece. Additionally, Parkers is currently featuring one newly offered craft beer per week as the “Brew of the Week,” intended to encourage new and returning guests to broaden their horizons and try something different. Parkers Head Chef Josh House plans to keep each “Brew of the Week” in mind as he crafts specials each week to be paired with the wide range in craft beers available. The first “Brew of the Week” was the Triple Digit Chickow Hazelnut Double Brown Ale, only available locally by the Triple Digit Brewing Company on Dana Avenue.

About Parkers Blue Ash Tavern’s Chef Josh House: Chef House hails from Miamisburg, Ohio where he began his culinary journey making pizza and washing dishes. He brings with him an extensive background of fine dining, banquet, and hotel experience from Louisville, Phoenix, and Cincinnati. Prior to joining the Parkers team, House was the Executive Chef at the Cincinnati Marriott Northeast where he helped design and implement new menus for the hotels’ restaurant and banquet departments. Before leading the culinary department at the Marriott, House worked at The Oakroom at The Seelbach Hilton Hotel in Louisville, Kentucky’s only AAA 5 Diamond Award winning restaurant, helping design a seasonal menu reflecting the desire of the team to push the boundaries of the local dining scene. While at Kai Restaurant at The Sheraton Wild Horse Pass Resort and Spa in Phoenix, AAA 5 Diamond and Forbes 5 Star Award winning restaurant, House began his education in southwestern cuisine with a focus on Native American ingredients indigenous to the area. House also spent time during culinary school working at The Seelbach Hilton Hotel as a banquet cook learning how to execute high volume banquets and writing the weekly brunch menu for The Oakroom before heading off to Arizona to help broaden his culinary knowledge. House looks to seasonal and locally sourced products when creating menu items or specials for Parkers and its award winning brunch, wine and beer dinners, and holiday menu offerings.

About Parkers Blue Ash Tavern: Parkers Blue Ash Tavern is located at 4200 Cooper Road in Blue Ash. They specialize in All-American Fare with a wide selection of beef and seafood dishes, as well as a critically-acclaimed Best of Cincinnati Sunday brunch. Additionally, they recently remodeled their Tap Room and patio and also offer a main dining room or private dining. The restaurant is known for its wood-burning fireplaces and charming equestrian theme.

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by | May 6, 2013 · 11:30 am

A Tale of Two Ciders

Hard ciders have been growing in popularity along with craft beer during this recent boom, though at a much smaller percentage. Years ago your selection was limited to old English brands then Woodchuck came on the scene and started to dominate. Now there are a plethora of companies making cider and 2 “local” ones that I’ll be trying tonight. My wife has been a cider lover for a long time now and I’ve been meaning to steal one of hers to review and that day has finally come.

The main difference between beer and cider is the source of the alcohol. Beer uses the sugar from malted barley while hard ciders rely on the sugar in apple juice. Don’t think this means hard ciders are light, or low alcohol, in fact the Oliver Original cider I’ll be trying tonight is 8%!

I have come to believe that there is a general perception that hard ciders are for women or something like that. Please note, I am not saying this is my perception nor am I trying to start any kind of sexist war, just stating something I’ve observed. Honestly, I think it’s nonsense and according to some facts from Angry Orchard it is equally consumed by men and women. Anything can be for anyone it’s just all about what their personal preference is. My hope is that this post will bring info about hard cider to our readers and encourage them to give it a go. That said, on to the reviews!

Brewery: Oliver Winery
Beer Cider: Beanblossom Hard Cider Original
Style: Cider
ABV: 8%
Calories: ~250

Fantastically clear and very pale yellow/gold color that honestly looks a lot like Bud Light. No head what so ever, though I’m not super sure if cider’s should have a head on them. It does look a lot like apple juice though.

Very fruity aroma with lots of sugary action and a noticeable amount of alcohol.

Pleasantly sweet taste that screams apple. I was concerned that this was going to be sickening sweet, like Georgia sweet tea, but am glad to find that’s not the case though It is certainly sweeter than most beers.

Very light body with an extremely crisp and refreshing mouth feel. This is probably my favorite part of this drink.

I digg this and can see myself drinking more of them after mowing the lawn on hot summer days, a spot usually reserved for a Rivertown Helles. Though the 8% this thing packs could make for an interesting afternoon, I’m about half way through and definitely feeling it.A few words on packaging before moving on to Angry Orchard. This is a very interesting can, bottle, canottle, cabottle? bottan? It’s a tall aluminum can, I dig the convergence of cans and bottles in this format and would like to see some beers packaged this way as well.

Brewery: Angry Orchard (Boston Beer Company)
Cider: Crisp Apple
Style: Cider
ABV: 5%
Calories: 280

Much richer golden yellow hue then the Oliver had. Also packs noticeably more “head” then Oliver did, it’s not really a normal head as much as just a ring of bubbles around the top rim.

Very strong apple smell with loads of sweet apples, but not much else.

Overly sweet apple flavor that is over done in my opinion. Like the aroma there is nothing else happening here except for the apples.

Nicely crisp, smooth, and light body feel.

Between these two the Oliver is the clear winner in my opinion. It’s got a much better overall experience and more alcohol, on the upside for this beer is that it’s cheaper, session-worthy, and massively available wherever any beer is sold.

I mentioned earlier how both of these ciders were “local”. I’m using “local” because Bloomington, Indiana isn’t in the greater Cincinnati area but is only 2 1/2 hours off. Angry Orchard claims to be from Cincinnati, Ohio. This threw me for a great loop when my wife first spotted it in Asheville, North Carolina of all places. I knew that no place making cider in Cincinnati could have popped up completely under my nose without me knowing at all. After doing a little digging online I quickly discovered that Angry Orchard is a Sam Adam’s product. So yes, it is “local” as it is brewed at Sam Adam’s facility in Over-The-Rhine.

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