MaltBlog

Anheuser-Busch Workers Get New Contract

In local mega-brewing news, the 700 employees of Anheuser-Busch's Lysander plant who are represented by Teamster's Local 1149 have a new five-year contract. It comes with assurances from the brewing behemoth that there will be no A-B plant closures for the duration of the contract. Here's the Syracuse Post-Standard story:

http://www.syracuse.com/business/poststandard/index.ssf?/base/business-4/1066985962275590.xml

Mmm, Ardbeg!

For the first time ever, I'm tasting Ardbeg, an Islay malt whisky made not far from my two favorites, Laphroaig and Lagavulin.

It's got the peaty, salty character of those others but with a lighter color, nose, and palate. What a marvelous whisky, perfect for introducing the more challenging Islay flavor to those whisky lovers who have stuck to the lowland and Speyside malts!

For what it's worth, the Ardbeg was purchased at Pascale's Liquor Square on Erie Boulevard in Dewitt. Their Scotch selection is solid but not overwhelming, with a good variety in the 10-12 year range but not much outside of that. Their Irish selection is quite good, and includes Knappogue Castle whiskey.

Critz Farms' Hop House

Critz Farms' amazing business was the place for the October meeting of the Greater Cazenovia Area Chamber of Commerce. Hosts Matthew and Juanita Critz provided a fascinating glimpse of life on their farm and in their business.

Among the amazing things we learned were the many businesses in which Critz Farms is involved, the full-time and part-time staffs they employ, and the record-setting weekend they just had (over 4,000 visitors Saturday and 2,500 on Sunday!).

But -- we are here to talk beer. Critz Farms has a new hop house, modeled after the historic hop barns and kilns found throughout Madison County. Host Matthew Critz explained us that the structure is a faithful recreation of a pyramidal hop kiln used for drying and packaging picked hops. (For more information about hop farming in New York and elsewhere, check out http://www.upstatechunk.com/beer/photos/index.htm).

The building features two sections. The main building is the kiln area, a two-story structure. The square first story is finished with drywall and hardwood floors; a classic kiln would have plaster walls and a fire would be lit to dry the hops, which were laid on the slatted floor of the second story. The pyramidal second story has just a portion with slats open to the first floor (a real kiln would have the entire floor exposed). Matthew Critz explained that hop flowers were laid out on giant linen cloths and dried by the fire below. After about two days the fire would be replaced with burning brimstone to bleach and preserve the hops.

The other part of the structure is the area where the hops were moved to cool before being bagged in linen bags. The second floor of this area is open to the pyramidal second floor of the kiln, so that the dried hops could simply be pushed from one side to the other. Here the hops would be pressed and dropped through a trap door into waiting transportation.

Matthew explained that Cazenovia was an ideal location for hops production because of its location on rail lines and the proximity of the Chenango and Erie Canals. In the 20 years that the region was known for hops production, the area between Cooperstown and Cazenovia produced about 80% of domestically-grown hops, and even exported hops to Europe when there were crop problems there.

Critz Farms now uses the Hop House as a snack bar, and will allow use for private functions. It is also the final destination on Madison County's historic hop barns tour. The Critzes intend to grow hops on the property as well.

The Critzes have built an incredible business here. Like so many other small business owners I have met in Cazenovia, they are down-to-earth, hardworking, and friendly. The Hop House is a terrific complement to their "agritainment" business and I hope they have continued success.

Saturday Night in Armory Square

Pat and I headed to Armory Square Saturday to attend the Blue Tusk Oktoberfest. The place had a decent crowd of about 75 people by 8:30 PM. Pat had the Samuel Adams Oktoberfest because they were serving it in 23 ounce take-home glass mugs, and refills were available at the pint price. I had a Middle Ages Wailing Wench, colder and more carbonated (i.e., less delicious) than before because they were out of the hand-pulled barrels.

Fritz's Polka band was good; otherwise it seemed like a normal night there. We headed over to Kitty Hoyne's and caught the CD release party for Seanache, a Buffalo-based band. They had brought about 40 fans with them from Buffalo by bus. The fans were all having a great time, and we did too. Pints of Middle Ages Kilt Tilter were just $3.00, though as I was driving I stuck to a single pint of Guinness.

Armory Square - WiFi Hotspot!

The 100 block of Walton St. in Syracuse is now a WiFi hotspot, thanks to USA Datanet. This good news came to me via a sign in Freedom of Espresso's Armory Square location. Hm, I wonder if I can get away with moving from Freedom of Espresso to the Blue Tusk and back again (and again, and again)! What a way to work!

Here's an Armory Square Map; the site is also a good resource for business links in that area.

Kitty Hoyne's for Lunch

The weather has taken a turn for the better - much better. Today we had a full day of clear skies, bright sun, and temperatures in the upper seventies. I took advantage; the day's excursion was to Kitty Hoyne's Irish Pub in Armory Square. This is a four-year-old pub that is one of the best bars and casual restaurants downtown.

Kitty Hoyne's is a favorite stop for many reasons. Family dinners can be had in the dining room, or enjoy a quick pint (or two) from the bar with a friend. Their draft and whiskey (Scotch and Irish) selections are excellent, with a perfect pint of Guinness every time. Irish and Irish-influenced bands such as The Town Pants and Hadrian's Wall play there several nights a week. And Lunchtime meals are quick, with a diverse menu ranging from traditional favorites like fish and chips to delicious homemade soups and wraps.

I was fortunate to be accompanied by my friend Pat; he and I have often been to Kitty Hoyne's for the bands and the beer. Pat had the fish and chips; I had bangers, beans, and mash. We each washed down our lunch with the always-satisfying Highlander Scotch Ale, produced right here in Syracuse by Middle Ages Brewing Company. The Highlander is an 80/- (eighty shilling) ale that's sweet and medium-bodied with a deep reddish-brown color and rich malt-and-cherry flavor. That sweetness and body were a great balance for the grilled sausages

After lunch, Pat and I headed to the Blue Tusk to find out more about their Oktoberfest celebration. It's happening October 11 (this Saturday) and will feature Fritz's Polka Band and of course all of the great beers served up at the Tusk. I'm hoping to go and perhaps drag Pat and Brother Al along.

After some great coffee at Freedom of Espresso (Syracuse's best coffee, bar none), Pat and I went our separate ways. I picked up my daughter at school and we went to visit her great-grandfather in Rome, about 45 minutes away. Our road home from Rome took us through Oneida, where we passed a neat-looking beverage center, the Central Distributing Co. I loved the side of the building and had to take a photo. Inside, we found Saranac Black Forest for $4.79 a six-pack - a decent price. Their selection was limited mostly to mass-marketed domestic beers. The man that checked us out had a great attitude and sense of humor, adding yet another positive element to a gorgeous day.

"Notch" (not Scotch) Whiskey

An acquaintance in Cazenovia told me about a Scotch-style whiskey being distilled on Nantucket and available only be pre-ordering a personal barrel. They are calling it "Notch whiskey" since it is "not Scotch". This whiskey is from the Triple Eight Distillery on Nantucket; it sure sounds interesting and I would love to try a dram someday.

WhiskyFest 2003

WhiskyFest 2003 is almost here. This event is taking place in New York City on October 21. I attended the 2000 version of this event and it was phenomenal. Dozens of distilleries describe and provide samples of their whiskies. There is an open buffet of good food, and there are programs with speakers describing everything from making to marketing whiskies. I won't be able to go, unfortunately.

The Malt Advocate's Whisk(e)y Pages are a good resource for Whisky events and information. I recommend a subscription for the whisky lover in your life, or a gift of a book, game, flask, or glass from their Marketplace section.

Local Hops Information

I wrote this in response to a question on the Cazenovia Discussion Forum regarding local brewers using local hops; I thought it would be relevant here.

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I would love to know if anyone's brewing with local hops. I went to the Cooperstown Brewing Company in Milford and they mentioned that they finish their Nine Man Ale with hops they grow on-site. I saw the vines; they looked healthy but there were only about 20-25 vines there.

The Madison County Historical Society has an annual Hops Festival at their HQ in Oneida; I've gone every year for the last five years (including their excursion to Madison Hall at SUNY Morrisville). They cover local hops history and have beer and food. They've expanded to have a tour of hop barns in the area.

The Farmer's Museum in Cooperstown has a hop barn that was built as a recent addition to the farm part of their historic village area.

Critz Farms in Cazenovia has just finished its own replica hop barn; they are using it to host the October membership meeting of the Greater Cazenovia Area Chamber of Commerce, and I was reading on the Critz Farms web site that they will rent it out for events. So it sounds like they aren't planning to actually brew there!

I wonder if the proprietor of The Brew Haus in Cazenovia would know more... I'll write and see if they can tell us!

Even the weather was Belgian!

On Saturday, October 4, brother Al and I endured a hard rain, steady wind, and 45 degree temperatures to attend Brewery Ommegang's sixth birthday party. The trip to the brewery took just under 90 minutes, and we were very chilly when we stepped out of the car. The gentleman directing cars said, "The weather may not be perfect, but it's just like this in Belgium, so it's authentic!" There were less than 100 vehicles there when we arrived (about 1:30 PM) and still fewer as the day went on. Those in attendance seemed to be having a good time, and we intended to join them.

Brewery Ommegang is housed in a large barn built just for the brewery. One wing of the barn houses the shop and the brewing operation; the other side houses the bottling and aging rooms. A driveway runs between the wings, and an arch over the driveway houses the brewery's offices. Tents were set up outside and provided adequate shelter from the rain. We headed straight for the tent where tickets for beer purchases were being sold. Once we had the tickets, we shivered our way to the tent where Ommegang's beers were being poured. They were providing:

• Ommegang, their signature beer. This brew is a strong (8.5% ABV) and malty brew with spicy accents of caraway and star anise.
• Rare Vos, the mildest and lowest-alcohol beer made by the brewery; the name means "Sly Fox" in Flemish
• Hennepin, a yeasty, strong, light-colored "farm house" beer named for the a Belgian monk and explorer of Quebec and "Nouvelle France" in the late 1600's, Louis Hennepin.
• Piet van Dyck white, a white beer released in limited quantities at the Belgium Comes to Cooperstown festival earlier this year
• Duvel, a strong Belgian ale poured from bottles (everything else was on draft).
• Three Philosophers, a very strong (9.7% ABV) "quadrupel" ale. It's very malty and has fruity -- especially cherry -- notes.

After we each had had a Three Philosophers, Al and I felt a bit warmer. We ventured to the barn to check out the brewing operation. I've had the good fortune of visiting the brewery several times over the years and was able to explain the operation to Al, since it seemed we kept missing the tour guide. The shop was crowded with beer lovers buying beer, merchandise such as t-shirts and hats, and Belgian treats like chocolate and fruit spreads. The doors for the barn were open and we glimpsed the subtle colors of the just-changing trees.

Now we were warm and ready for another draft. As we headed outside, we noticed that the band, Feu de Joie, had begun playing inside the main tent. A three-piece group playing traditional music from France, Ireland, Scotland, Canada, and America, they were a perfect fit for the event and its atmosphere. Their name means "fire of joy", and they are based in Richfield Springs, about 25 minutes from Cooperstown.

Our next draft was Hennepin, just tart and yeasty enough to pack a punch against the damp chill in the air. We enjoyed it as we watched the band and the people. One group was there from Binghamton, NY representing various car enthusiast organizations. They drove their classic cars to the event and they all had jackets identifying their crew. We also noticed many cars with New Jersey and Pennsylvania plates.

Food was also available. Belgian waffles were the highlight of our food day: Made with Pearl Sugar and cooked fresh and hot as we waited, they were fabulously hot, sweet, and chewy, with no need for any toppings. Also available were roasted corn on the cob (excellent - I had mine with Tabasco sauce) and roast pig. We missed the pig roast but got to see a friendly Siberian Husky chow down on a large piece of leftover pork - he even ate the bones!

It is a shame that the weather was so poor, as a nicer day would certainly have resulted in a better-attended event and spread the word further about the great beers and activities emanating from Brewery Ommegang. Nonetheless, everyone seemed to have a great time and we will be back next year. Ommegang is a great place to base -- or extend -- a family trip to Cooperstown.

After Ommegang, we decided to take the four-minute drive to the Cooperstown Brewing Company in nearby Milford. Their beer selection was wonderful, though I prefer the stronger, intense beers we'd just had. The Benchwarmer Porter is my personal favorite -- it's got a roasted, chocolate flavor with a black color and a strong dose of hops. The brewery grows its own hops and uses them to finish its Nine Man Ale (a pale ale).

We closed out our trip with a quick stop in Cooperstown for souvenirs for our kids (our wives were getting Belgian chocolate purchased at Ommegang), then we set out for home. We are fortunate to live in an area where world-class beers, unusual events, and kids' activities are all so close.

Spaten and Weber's

I enjoyed a dark Spaten today while lunching at Weber's with brother Al. The dark, cool, malty beer went well with my Turkey Reuben sandwich (a/k/a "Puter"). Al had a Guinness with his Juergenschnitzel. While Weber's isn't a beer Mecca like the Blue Tusk, they have eleven beers on tap and an extensive German menu. It was my first time there and I'll definitely be back.

Wailing Wench

I had the good fortune of meeting my brother Al for lunch today at the Blue Tusk in Syracuse's Armory Square neighborhood. If you like beer and find yourself in Syracuse, make it a point to get to the Tusk. Their selection, beer knowledge, and atmosphere are the best in town.

They always have at least one hand-pulled draft, and today's selection is the brand-new Wailing Wench from Middle Ages. It's a relatively new, hybrid beer style called Imperial IPA.

The Wench is 7.7 percent alcohol by volume, and according to a recent Syracuse Post-Standard story was made with 20 separate additions of hops (that's a lot of hops).

It was very low in carbonation (thanks to the hand tap) and more balanced and smooth than I would have expected from such a hoppy beer. It made a terrific complement for my roast beef and Stilton sandwich.

It was a great beer and a great lunch, hurt only by the knowledge that the excellent Empire Brewing Company, just across the street, has closed permanently.

Ommegang!

I was just about to post a list of favorite beers when I looked at my local brewery's website and what did I see? WAFFLES & PUPPETS festival at BREWERY OMMEGANG near Cooperstown.

At least now I know what I'm doing this weekend! I strongly recommend that you check out the full line of beers from this company. They are an independent brewery started by importers of Belgian beers, and they make three distinct styles of Belgian-style ales: Ommegang, Hennepin, and Rare Vos. Though the brewery was recently purchased by the Duvel company (a Belgian brewer) plans are to expand their facilities in Cooperstown. Hooray!

I was just reading the Ommegang site, and this Saturday's event will mark the permanent addition of a new beer to their lineup: Three Philosophers!. Three Philosophers is one of the heartiest, lip-smackingest beers I've ever tasted; it's perfect for gnawing on a leg of some roasted animal while sitting next to a roaring fire on a bitter cold evening.

Anyway, I'm excited about that bit of news and I'm looking forward to my diversion this weekend!

Celebrating Malt Beverages

This blog is my humble attempt to relate my experiences with beverages made from malted grains - primarily malted barley. I am a big fan of malt whiskies (particularly single malts) and of beer (particularly Belgian trappist ales). With the weather turning cooler here in the northeast USA, the time is right to start enjoying these beverages.

Here are a few of my favorite whiskies, in no particular order.:

• Laphroaig, from Islay in Scotland


• Highland Park, from Orkney in Scotland


• Springbank, from Campeltown -- in Scotland of course