Last year, I partnered with my now-husband, Angelo De Ieso of BREWPUBLIC.com, on a year end blog post recapping our favorite craft beer moments of 2011. It was so much fun, we decided to do it again! Here is the 2012 recap of our year in beer!

His and Hers: Best Craft Beer Moments of 2012

2012 was a year filled with a lot of ups and downs, and punctuated with a lot of great craft beer. What are some of the best craft beer related moments or otherwise that stand out in your mind?

Ashley: One the best craft beer moments for me, this year, was being the beer sponsor at the SF-based Food Revolution event. Led by celebrity chef Jamie Oliver, the Food Revolution is dedicated to saving America’s health by changing the way people eat – something that both I as a person and Bison as a company can get behind 100%.

We poured our organic beers alongside delicious boutique wines, locally-sourced cheeses, meats and dishes prepared by local chefs. Jamie Oliver also joined out celebration via Google+ hangout – a super cool bonus. The event was great because it really showed just how progressive and sustainably-focused the San Francisco Bay Area is!

This year I had the honor of attending my first KillerBeerFest, organized by none other than my loving and talented husband, Angelo De Ieso of this very website. It’s the only event, ouside of large festivals, where I’ve witnessed so many rare beers and one-offs on tap AT THE SAME TIME. I was truly blown away not just at the amazingness of the beers, but how well-organized and excuted it was. Big props Ang!

Lastly, I got to mix up beer cocktails at the Firestone Walker From the Barrel event using Firestone Walker’s beer. They positioned me at the table with Firestone Walker, so I got to spend the night rubbing elbows with some of the best brewers in the country. Seriously, an awesome event. And, David Walker approved of my cocktail – which made the night even better!

Angelo: For me, 2012 was a year of change. Great change. I moved to the Bay Area, leaving behind my comfort zone of a world class craft beer community in Portland. But on the flipside, I discovered another thriving region for artisan brew where I landed. My wife introduced me to a lot of great people down here making some top notch offerings. Some moments that stand out for me this year included catching some games at AT&T Park in San Francisco to take in some World Championship SF Giants baseball. The Public House at the stadium features some of the best brews from the Bay Area including an amazing bottle selection. Love grabbing a Russian River Blind Pig or a Highwater Retribution Imperial IPA to take back to my seat. Ever seat in the house offers a great view and there’s nothing like taking the ferry across the bay from Oakland’s Jack London Square for front row service to the stadium. Loved it.

I also loved attending the 1st Firestone Walker Invitational in Paso Robles that featured handpicked breweries from all over the country – many of which are not regularly available to us on the West Coast, like Founders, Bells, 3 Floyds, Cigar City, etc. It was an amazing display of beer with killer live music by one of my favorite bands, The Mother Hips. It was a great opportunity to network and make new friends.

Regular trips back to Portland for some of my favorite events like the Oregon Brewers Fest in July, the Holiday Ale Fest in late fall, and my favorite because I put so much work into it, was KillerBeerWeek in October.

Lastly, I should include my experience at Beer Revolution where I began beertending in June. Beer Rev is the best beer bar in the East Bay and features 47 rotating taps. Lots of regional as well as national and international specialty beers. Spectacular opportunity and a great way to make new friends!

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You and I drink so much damn beer all year long – is it really possible to choose a favorite? What three beers top your list for 2012?

Angelo: Wow. That’s a challenge for sure. When I think of bests of, I think of criteria in which to choose such a triumvirate of great brews. Drinkability and sessionability? Cellar beers and big vintage sippers? Well, I offer this: my three go-to beers of 2012 – the brews that I could most often be found imbibing upon: Trumer Pils – brewed right here in Berkeley, and in my humble opinion, the best crafted German-style Pilsner in the United States that I’ve tastes thus far. Crisp, refreshing, and simply fun to drink and always consistent. Moonlight Brewing Death & Taxes – a well-rounded schwarzbier, black lager, what have you, this brew by Santa Rosa’s small brewing outfit that makes a wide range of dynamic offerings, is full bodied with a touch of chewy chocolate notes yet stamped with a distinct crisp satiating character that only a classy lager beer can provide. For my third choice, I will say Cascade Blueberry. This beer is not cheap by any stretch. I think the beers at Cascade are a bit on the spendy side for me, keeping me from enjoying them more, but I really love this rich tart Lactobacillus treat with a beautiful violet hue and lots of juicy blueberry flavor. I was stoked to find this beer on the shelf at my local Berkeley Bowl food store and snagged the last two bottles on the shelf despite the hefty price tag.  I am such a fan of Blueberry beer when it is done right, as an honorable mention, I’ll throw in Marin Brewing’s Blueberry Ale, a  superbly light wheaten summer brew from one of my favorite breweries in the region, hailing from Larkspur, CA….in Marin County.

Ashley: Thanks to you, I’ve gotten to try awesome beers from a lot of great Oregon breweries. The beers that top my list are: Black Cap Raspberry from Cascade, Killer Weiss from Commons Brewery and….. German Sparkle Party from 10 Barrel. Yep, I love my sours!

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New breweries are opening left and right across the country. What are some of your favorite new breweries that opened in 2012?

Ashley: At the top of my list is probably the some-what-local Berryessa Brewing Company in Winters, CA. We went up there for the opening celebration and each and every one of the beers I tasted were spectacular! Other than that, the launch of Societe in San Diego was much anticipated and ever exciting. Sadly, I haven’t visited the brewery yet – but I did get to try the beers at GABF.

Angelo: For me I have to tip my hat to a few standouts that came out the gate making great beer with no apologies. Base Camp Brewing in Portland is making some lagers and lighter, drier Belgos that are right up my alley. Their first packaged product, the “In-Tents” IPL in aluminum bottles is a real treat and perfect for hiking and camping. I really love their wide open artfully done tasting room in the heart of Portland’s East Side. Here in the Bay Area, I’ve taken a shine to Beltane Brewing in Novato. On a  3-barrel brew system, accomplished homebrewer Alan Atha has made the switch to pro in a big way. His Luminesce Tripel, Saison, and Golden Ale are all excellent brews. Lastly, I am anxious to see what comes of 101 North Brewing in Petaluma, CA. Their Oregon-style IPA known as “Heroine” is a great pizza beer, and their second release Naughty Aud Imperial Stout, a big 10% ABV beast is getting dialed in. Brewmaster Joel Johnson, formerly of Bear Republic, is sure to be killing it soon!

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Sometimes you have to take the bad with the good – what were some of your biggest craft beer disappointments this year?

Angelo: Disappointments, eh? Hmmm… haven’t thought about that one much… Thinking… thinking… I suppose a disappointment for me in craft beer include mediocrity of some brands, overpriced beers by some breweries, and the trend of everyone making “sours” and Belgian-style beers that just don’t hit the mark. Overall, though, I would say I have not been very disappointed with this year’s craft beer turnout, because even if there have been some lackluster openings and releases, with this boom has come a LOT of great new choices, and the overall increase in options makes me a happy man.

Ashley: Biggest disappointment for me was, by far, getting sick during GABF. My allergies got so bad I could barely keep my eyes open. I went to bed early every night and missed all of the cool after parties. SUPER BUMMER. Another disappointment for me was having to miss the 1st Firestone Walker Invitational. Everyone that went raved about it and I feel like I missed out on tasting some really great beers as well as hanging out with a lot of awesome people. Sad face!

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Are there any new beer festivals or craft beer events that you have not yet attended that you would most like to attend in 2013. Also, what other must attend beer events are you planning on revisiting?

Ashley: One event that I wish I could attend in 2013, but doubt I will be able to, is the Sour Beer Fest that Avery hosts in Boulder every year. As a lover of sours, that fest has my name written all over it. As always, I will be going to GABF and most likely the Holiday Ale Fest – my two favorite beer events. I hope to get out to Portland, OR for NAOBF and OBF again – but we shall see if I can swing it. Lastly, I cannot wait for you and me to have our first Boonville Fest together!

Angelo: I hope I can make it to the Great Taste of the Midwest in Madison, WI. Not sure that will happen for me this year, but it’s one that is for sure on my bucket list. I’d also like to take advantage of hitting up a bunch of Bay Area festivities while I am still living here. SF Beer Week is one I’ve been meaning to attend and I am happy to say I am working on organizing and event for the first weekend (Saturday February 9, 2013 at Beer Revolution, Wine Barrel-aged Beer Tastival). As for ones I’ve done in the past that I look forward to, NABA/Mountain Brewers Beer Fest in Idaho Falls, ID, and the Boonville Beer Fest are high on my list, as is another fun-filled KillerBeerWeek in Portland, OR.

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Did any beer and food pairings this year completely blow your mind?

Angelo: I know a lot of beer geek foodies are going to hate hearing this, but I am not a huge beer and food pairer. Maybe it is because I am vegan and most craft beer events and literature don’t cater to the vegetarian diet. Or maybe it is that I see beer itself as a food suitable to consume on its own. This isn’t to say I don’t enjoy a great meal with a great beer. I guess for me the best pairing would be what I often mention in this situation: Tofurky Pizza with a nice IPA like a Bison Organic IPA or a Laurelwood Workhorse IPA.

Ashley: I’m a huge advocate for beer and food pairings. Even the most simplest of foods can pair with beer. And conversely, even the most complex of dishes can also pair with beer – often times better than with wine!! This year, I found myself exploring more junk food & beer pairings. I’ve been working closely with Kettle Brand Chips to develop beer pairings for many of their chips flavors as well as have been dabbling in beer & candy pairings. Tough life, I know

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What are some of the most prevalent trends in craft beer that you witnessed in 2012?

Ashley: One trend that I’ve watched get bigger and bigger each year is nanobrewing. More and more homebrewers are taking the next step – brewing slightly bigger batches, getting alcohol licenses, and selling to local bars. Nanobreweries have really put a new definition to the term drink local. Other than that, I’ve noticed that almost every brewery in the country has experimented with barrel-aged and wild yeast/ sour beers. There are about 5 times as many barrel-aged and sour beers in the market today than I remember there being about 5 years ago. Which is good for me, since I absolutely adore my sours!!!

Angelo: Growth, growth, and more growth. Expansion by some, and simply opening for others. Canning beer seemed like a big one this past year. Even the breweries that bottle are going to cans to supplement their bottled brews. Mobile canning companies and added canning lines make this possible. A few other trends that stick out, good or bad, include sour beers, more sessionable brews, more Belgian-style offerings, and new experimentation with new hop varietals. Trying for new styles like the smoked IPA is a mixed bag, but kudos to the brewers for always staying imaginative. One trend I am a big fan of and hope to see more down the road is the emergence of the IPL (India Pale Lager). I love lager beers and am happy to see this hoppy new style forge new ground!

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What brewer or brewery surprised or impressed you the most this year?

Angelo: I think the most impressive brewery in 2012, for me, was The Commons. Taking home two medals on the big stage at World Beer Cup and GABF in their first year of entrees. Everything I’ve tasted from them has been outstanding and their attitude is what I like to see in a brewery. They are humble yet unafraid to push boundaries and take chances. I am also very impressed with Berryessa Brewing of Winters, CA. To come out of the gate as strong as he did after uprooting himself from Washington, proves that Chris Miller is one of the best in the biz. Tip of the hat to these folks who are not just great brewers but people I consider friends.

Ashley: SO many breweries impressed and surprised me this year. Although I had high expectations going in, I was really impressed by Crooked Stave’s line of artisanal sours and barrel-aged beers. Chad truly is a master of Brettanomyces. Speaking of sour beers, I’m really excited that Berryessa Brewing has officially opened. Chris Miller is a great brewer and I’m really excited to watch his sour program develop. Last but not least, I am blown away by the growth that many craft breweries are experiencing in the U.S. It is definitely a great day and age to be a craft beer lover!

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What do you most look forward to in 2013?

Ashley: I most definitely look forward most to celebrating my first anniversary with my amazing, talented and extremely loving husband, Angelo De Ieso (you!) Beer wise, I’m excited about touring new breweries this year with you! Although we drink a lot of beer together, we rarely leave the home. So I’m looking forward to going on more beer adventures! I’m also excited about SF Beer Week this year. Bison is trying something new for beer week. Instead of hosting our own events, we are teaming up with 7 other bay area breweries to co-host a series of “Band of Gypsy” tap takeovers as well as brew a special collaboration beer to be released during beer week. I’m also REALLY excited to present a seminar with 3 colleagues during the 2013 Craft Brewers Conference. And then, of course, I’m stoked about attending all the awesome beer events throughout the year!

Angelo: 2012 had it’s ups and downs. For 2013 I am looking forward to making way for more ups. This means continuing to learn and love with my partner. Personally, I am looking forward to growing personally and professionally. I am excited to sink my teeth into the Bay Area craft beer community. I’ve met a lot of cool people and I expect to meet many more in 2013. Beer wise, I am anticipating the opening of the Old Depot Taphouse next to Beer Revolution (same owners, too). They will have a vegan kitchen and 42 taps! I am excited about working together with my wife more and to make more friends. SF Beer Week, Boonville, more camping, more getting out and moving around. I am also excited about new beers from Bison now that they’ve locked in some great new organic hops. Man, like Tom Petty says “the future is wide open!”

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HAPPY NEW YEAR!!!

“The worst scientist is he who is not an artist; the worst artist is he who is no scientist.” — Armand Trousseau

There is no denying that every brewer is both a scientist and an artist. Whereas engineering, biology and chemistry are all essential to brewing, so are imagination, vision and creativity.

After all, craft brewers are not robots. Many brewers, whether they know it or not, express themselves artistically through brewing. Each beer, like a paint stroke, is a personal reflection of the brewer.

“Painting is self-discovery. Every good artist paints what he is.” — Jackson Pollock

Painting of Stout and Cigars by Cara and Louie. More information: http://beerpaintings.blogspot.com/

Great beers, like great artwork, can visually, emotionally and psychologically stimulate the brain and the senses. Beer, much like art, can lead to inspiration, insight and self-reflection. One could argue that the greatest differentiation between craft beer and its macro counterpart is the intimacy and artistry of its creation.

When you think about it, beer and art belong together – in one place, at one time. And this is precisely what the brilliant minds at Victory and Dogfish Head have teamed up to do. Aptly named Amber Waves, the nation’s first art & beer pairing exhibit will premiere during the 2013 Craft Brewers Conference in Washington D.C.

“Amber Waves is an art exhibit pairing “art” in its standard forms (painting, sculptures, etc.) with art as we brewers know it — in the form of craft beer. But that’s not all!,” exclaims Karen Noonan, Communications Manager at Victory. “As attendees are being visually stimulated by commissioned artwork, their palates will be wowed by the flavor spectrum that can be achieved by beers that all look the same. That’s right, every beer in the exhibit will be amber in color. “

To give credit where credit is due, the Amber Waves exhibit is the brainchild of Bill Covaleski, Brewmaster & President of Victory Brewing Company.  Whereas many brewers have a background in engineering, biology, or something to do with science – Bill is an artist, specifically a graphic designer, by trade. And don’t let the word “President” fool you, Bill wears many hats at Victory, including the title of Creative Director.

Painting by Karen Eland using only beer & water. More information: http://www.beerpainter.com

Bill’s passion for art, design and well-crafted beer led him to develop the concept of Amber Waves. It took little to no convincing to get the like-minded, art-loving friends at Dogfish Head to jump on board with idea!

The Amber Waves art and beer show will take place on March 28^th at the District Architecture Center during the 2013 Craft Brewers Conference. The exhibit will feature 25 original amber-colored beer recipes paired with 25 pieces of art. All of the art will be auctioned off for charity during the exhibit (the beer is, of course, for consumption).

The only requirement for entry is that each beer must be amber in color and strike between 16 and 24 SRM. Other than that, there are no restrictions. Any yeast, malt combination, hop blend and other additives can be used – as long as it’s an amber hued beer! Old recipes, new recipes – it doesn’t make a difference.

Painting of Michael Jackson by Cara & Louie. More information: http://beerpaintings.blogspot.com/

Instead of hand selecting the “best” recipes themselves, Victory and Dogfish Head have commissioned the help of seven esteemed beer writers, who will assume the role of jurors for the art exhibit. In a juried art exhibit, art curators consider and evaluate works of art before accepting them in to the exhibit.

Karen explains, “For the purposes of Amber Waves, we are asking breweries to submit written beer recipes to be juried by a group of beer writers. The beer writers will evaluate piles of recipes and ultimately choose 25 recipes that will get the honor of exhibiting at Amber Waves.”

The brave panel of jurors includes Greg Kitsock, Todd Alstrom, Jason Alstrom, Chris Furnari, John Holl, Lew Bryson and, wait for it, myself. Like you, I’m quite surprised and very honored to see my name alongside all of these well-known and prestigious members of the beer press. If anything, my presence will break up the monotony of a virtually all-male panel of judges (chromosome Y, represent!).

The aforementioned jurors will vote on the recipes based solely on descriptions provided by the breweries – not on a physical tasting. Essentially, the jurors will be challenged to use their imagination to chose the best beers based upon concept, rather than final execution. This odd judging process should make the final unveiling of the beers that more interesting.

Painting of PBR Break During the Tour de France by Karen Eland. More information: http://www.beerpainter.com/

Judging stops after the beers have been selected, and the focus turns to the art show and auction. The art itself is not a part of the judging process – it comes after the fact. Each of the 25 breweries that make the “cut” will be required to bring some sort of artwork to the exhibit. The type of artwork (sculpture, photograph, painting etc.) does not matter, but it is suggested that each brewery provide something enticing enough to auction off for charity.

The deadline for recipe submission is December 20^th. If you are interested in submitting a recipe, check out the submission form on the event website: http://amberwavesevent.com/.

Stay tuned for more news on this exciting concept, including the list of finalists and ticket information for the art show.

Lastly, please don’t approach me for advice on recipe development. I’m easy to bribe in most situations, but this is an exception. I prefer to remain untainted. Thanks in advance. Cheers and Good Luck to those that enter!

As many of you might know by now, I’ve been extremely distracted these days working on my side project BeerMixology.com. And it seems to be “paying off” as more and more food & beverage publications have been catching onto the beer cocktail movement.

I’m excited and honored to share with you a recipe designed for DRAFT Magazine, who published the recipe in the May issue of the magazine and is currently featuring it in the recipe section of their website.

Before revealing the recipe, I’m going to include a brief intro to the cocktail, which was not actually published in the magazine. Cheers!

Move over April showers, spring is in full bloom and the Saison season is upon us! Saisons were traditionally made as a safe, low alcohol, source of hydration for farm workers during the hot harvest months in a time when water dangerous because it was riddled with bacteria. Characterized mostly by the farmhouse strains of yeast used in fermentation, Saisons are typically pale in color, very well carbonated, and boast fruity and spicy aromas and flavors, with little to no hop presence, expect in some American versions.

Sometimes slightly tart, characteristically dry and refreshing, Saisons are perfect for the hot Spring and Summer months. This style of beer also works well in a variety of beer cocktails. The following garden-inspired beer cocktail recipe features the Saison, fresh strawberries, mint, and a hibiscus- infused vodka. The cocktails is pleasantly floral, fruity and refreshing, making it perfect for the Spring and Summer months.

Strawberry Fields

Ingredients:

• 1 fresh strawberry, quartered
• 5 mint leaves, plus more for garnish
• 1/2 ounce fresh lemon juice
• 1/2 ounce agave nectar
• 11/2 ounces hibiscus vodka (see below)
• 4 ounces saison

Photo: Kevin Robie

Instructions: Muddle the strawberry and mint with the lemon juice and agave nectar until strawberry is completely macerated. Add vodka and ice, shake 5 times (not enough to crush the ice). Add beer and shake 5 times. Pour, with the ice, into a tulip glass and garnish with a sprig of mint.

DIY Hibiscus-infused vodka: Pour 2 cups vodka over 1 ounce dried hibiscus flowers in an airtight jar; seal tightly and store in a cool place for 24 hours. Pour through a fine strainer into a sterilized bottle or jar.

If I had a dollar for every person that asked me to re-post an infographic or post a link to an article on my site, let’s just say I’d have a lot of dollars. But, from time to time, I find that some of the infographics are worth sharing. When done right, info graphics can be educational, colorful and rather entertaining — especially for those who might be unfamiliar with or new to a subject, such as craft beer.

Stumbled across this one from FrugalDad.com, and found it playful and interesting. Cheers!

Source: FrugalDad.com

According to one of its founders, Jay Brooks of Brookston Beer Bulletin: “The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry.” (Some of you might remember that I had the honor of hosting The Session in October of 2010)

Today’s topic was chosen by none other than my new husband (sorry if this is news to any of you, more details to come), Angelo De Ieso of BREWPUBLIC.com — arguably Portland’s most beloved beer blogger and beer blog. The topic of today’s discussion is: What Drives Beer Bloggers?

As with most beer bloggers, my original reasons for starting this blog are drastically different from my current goals  and direction.

I make absolutely no claims at being a beer expert but, in my defense, I am no beer novice either. Instead, I prefer to think of myself as a student of the art of crafting beers. In his post, Angelo sites About.com’s 10 Reasons to Start a Blog. Using this list as a reference, I originally started this blog to:

#5 Connect with People Like Me (aka beer lovers): When I started my blog, I was a regular member of The Columbus Underground, a large social media based community focused on all things Columbus (food, beverage, politics, sports, etc). At the time, my passion for beer was growing and I noticed that the city didn’t have a beer blog or anyone organizing beer events. So, I took a stab at it.

#7 Stay Active or Knowledgeable in a Field or Topic (aka beer): In my very first blog post I wrote, “My personal goal is to become more educated on the world of beer. The goal of the blog is to take my readers along on my adventure and train ride through beerland. I intend on learning through a plethora of experiences including beer tasting, home-brewing, traveling to breweries, taking courses, and so on and so forth.” I had left the restaurant industry for a career in marketing, and I saw my blog as an opportunity to stay connected to the world of food & beverage — specifically, beer.

#10 Have Fun and Be Creative: I’m a writer by trade, true story. As a kid, I spent hours and hours reading science fiction — and then more hours attempting to write my own sci-fi short stories. Throughout my years in school, I won several essay writing competitions. (Ironically, I won the opportunity to speak at my 5th grade “DARE” graduation ceremony — ha! And look where that got me…) When I graduated college, I took the GRE with the intention of getting a Master’s in Journalism. That dream shortly ended when I landed a gig as a restaurant manager — which ultimately put me on the path to where I am today. Moral of all this: I needed a creative outlet for my writing, and starting a blog turned out to be the perfect solution.

What originally started as a fun project and virtual notebook, has since turned into a platform for advocating and advancing the craft beer industry. Craft beer is my life, it is my raison d’etre. It is my hobby, it is my career. It is what I wake up for every morning, and the reason I can’t sleep at night.

Here is the part where many of you might want to stop reading, as I am about to get philosophical and deep.

9/11 happened two days after I moved into the dorms my freshman year of college. As with many people, that day completely altered the course of my life. I grew up in a historical town named for a Revolutionary War general in NY, just 60 miles north of Manhattan. American history was extremely important to my town, my family and myself. As a kid, my parents and teachers taught me to always fight for what I believe in, and to always seek and believe in justice.

When I left for college, my sights were set on the FBI. After 9/11, everything I thought I knew about the world completely changed. My extremely liberal teachers unveiled a world that I had never seen before — a world of injustice, broken promises, lies and deceit. I felt betrayed and broken-hearted, and started to search for a new purpose in life. 2nd quarter, I found it….

International Studies 201: Introduction to Peace Studies – The meanings of peace and peacelessness in today’s world, varied approaches to peace, contributions of many disciplines and professionals, and the significance of peoples’ movements.

Learning Objective #3: Students develop abilities to comprehend and assess individual and social values, and recognize their importance in social problem solving and policy making.

My professor’s name was Dr. B. Kardaras. I would linger after every class just to listen to him talk with other students and, on occasion, bombard him with philosophical questions that had no concrete answers. On the last day of class, I approached him with tears in my eyes, fear in my heart, and the question that haunts and drives us all….”What should I do with my life?”

His response, in its simple yet inspirational glory, has never left me. “Ashley, it has been a long time since a Ghandi-like figure has been in this world.” He went on to say that people should never underestimate the impact they can make on this world, no matter how small the contribution or trivial the subject. And so, this brings us to the purpose of this blog and my answer for the question: “What Drives Beer Bloggers?”

“Be the change you wish to see in the world.”

Although the origins of this quote are widely disputed, but it doesn’t stop the words from being true. “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him.” — Ghandi.

I have always wanted to make a significant difference in this world. But until I found craft beer, I didn’t know what I would do and how I would do it.

Over the years, Drink With The Wench has metamorphosed into more than just a blog. I am more than just a blogger. I don’t want to just be a part of the craft beer movement, I want to be a leader in it. Although my actions appear selfish at times, my focus has and always will be on promoting craft beer and the people who make it. My goal is to create and inspire change in the beer and beverage culture. I want to be the change.

I am proud to say that I am no longer the novice enthusiast that first set out to write this blog.

I am a craft beer evangelist on a mission to revolutionize the beer industry through education, innovation & advocacy.

I blog, therefore I am…. or should I say: I am, therefore, I blog.

Cheers!

After months of research & development, a team of craft beer and mixology experts across the U.S. has finally unveiled its new and exciting project, BeerMixology.com — the Internet’s most comprehensive and collaborative resource for beer cocktails.

In its most basic definition, beer mixology is defined as the art or skill of crafting and mixing cocktails that use beer as an ingredient. One of the newest and most innovative trends in both the spirits and beer industries, beer cocktails have begun to appear on the most prestigious of bar menus, and some unexpected places, in many of the major metropolises — especially in the cities boasting the largest craft beer cultures (San Francisco, Portland, Seattle, Denver, etc.).

“Beer Cocktails are taking the country by storm! Whether you’re into craft beer or your simply a fan of a good mixed drink, I think this trend touches people from all over the board. I’m excited to see where this takes us!” Tatiana Peavey, founder of FugglyBrew.com

Although mixing cocktails with beer is an emerging trend, it is slow to grow. Most mixologists and bartenders are hesitant to experiment with beer as an ingredient. Beer Mixology’s cross-drinking founder, Ashley Routson, attributes this problem to lack of resources on the subject, “Most traditional cocktail books and classes train people how to manipulate spirits with the use of bitters, syrups, juice, herbs, spices and even other spirits. Virtually none of them talk about using beer as an ingredient.”

It is also possible that the large spectrum of beer styles is also intimidating to the non-expert. Perhaps the real issue is not the lack of talent, but the lack of education. Routson notes, “Expecting a mixologist to know everything about beer would be like expecting a beer expert to know everything about wine. Not all alcohol is created equal, and it is extremely hard to be an expert at them all. This is why I think it is crucial for beer experts and professional mixologists to work together in crafting beer cocktails. A confluence of the minds, if you will. Beer mixology is what I consider to be a beautiful hybrid of both beverages and their cultures.”

With the goal of answering the need for a beer mixology resource, Routson sought the help of friends who were already successfully developing and executing beer cocktail recipes and events. She roped in some of the most talented mixologists and beer connoisseurs, all from major food & beverage capitals in the U.S. The founding team, all whose bios can be found on the BeerMixology.com website, includes Ryan Conklin, Jess Hunter, Tatiana Peavey, Rocky Yeh, Angelo De Ieso, Bradford Knutson, Justin Lloyd, Nat Harry, and Routson.

The team of beverage misfits expects to hit some road bumps with the launch of its innovative website. Many beer purists argue that beer is already, in itself, a perfectly crafted cocktail of barley, hops, yeast, and water. And why would anyone want to upset that balance?

Although already loaded with talent, BeerMixology.com is still seeking additional talent to join the team. BeerMixology.com will post and credit any bar or spirits brand that wants to feature their own beer cocktails on the site, and will gladly promote all beer cocktail events. Send all contributor requests and media inquiries to beermixologist@gmail.com.

About Beer Mixology
Beer Mixology was founded by a group of craft beer and cocktail experts from all over the United States, all with different backgrounds in the wonderful world of booze. Some are renowned and experienced mixologists, others brewers and craft beer aficionados, some come from both worlds, but all share a common passion for the art and science of beer mixology.

(originally posted December 29, 2009)

True story: The Wench has a tendency to get star struck. But the “celebrities” in my world are the typical “celebrities” for the rest of our society. Forget Brad Pitt, I am completely enamored with amazing chefs, fabulous winemakers, crazy brewers and the biggest beer geeks in the industry. If I was a 13 year old, my room would be full of posters of people like Dr. Bill, Sam Calagione, Michael Jackson and Ray Daniels.

Speaking of Ray Daniels …

I first learned about the Cicerone Program in the Spring of 2008 while I was visiting Chicago. At that time, my blog was relatively new and my overall beer knowledge was beginner at best. Nonetheless, the program was intriguing and I always kept it in the back of my mind.

Fast forward a year. Being the awesome stalker that I am, I was one of the first beer to discover Ray Daniel’s presence on Twitter — @Cicerone_Org. Naturally, I bombarded him full force with all of my wenchness. I can only assume that Ray was extremely apprehensive at first. But, as with all my Twitter stalking victims, he realized that it is easier to concede to the cunning and forceful ways of The Wench than try to ignore her.

This past September, I had an awesome opportunity to take the Midwest by storm and play “guest of honor” at The Great Lakes Brew Fest. The trip brought me to the city of Chicago for a few days. And after countless emails requesting to meet for a beer (or two … or five), Ray finally succumbed to my bewitching — errrr aggressively persistent ways and agreed to meet me at Hop Leaf for dinner.

Although the conversation that night was relatively light, I was completely blown away by Ray’s level of beer knowledge. To this day, I think that Ray Daniels is the foremost knowledgeable person on beer that I have had the honor of meeting. In fact, I’ve been rather enamored by him — on a strictly professional level, of course. (wink wink).

My old goal used to become the “female version” of Michael Jackson. Now, I think my goal has been slightly altered. I want to be the “female version” of a Michael Jackson/Ray Daniels hybrid. Maybe one day you will see The Wench teaching at Siebel. Hey, you never know!

I’m proud to say that I recently passed the first level of the Cicerone Certification Program — aka Certified Beer Server. My goal is to reach Master Cicerone Level by the time I reach 30, which is coming up sooner than I’d like.

Well enough about me, right? I’m very proud to introduce you all to THE ONE, THE ONLY … RAY DANIELS!!! …

(photo credit: Matt Taplinger © 2008)

RAY DANIELS INTERVIEW

Full name: No one knows that! Ray Daniels will do, although I will say that my given name is Ray and not Raymond.
Twitter handle: @Cicerone_Org
Current location: My desk, Chicago, IL

Background “Snapshot”

1. Where did you grow up?

I started 9th grade at my eighth school due to the fact that my father was in the US Army. I came to consciousness in the small town of Alamagordo, NM and when I went to college and lived in the same dorm for four years, that was the longest I’d ever lived anywhere. Along with way, we spent time in Fort Irwin, CA (near Barstow); San Antonio, TX; Enid, OK; Indianapolis, IN; El Paso, TX and finally Montgomery County, MD—near Washington DC.

2. What sports if any did you play growing up, through college and beyond?

I made one attempt each at baseball and football during my grade-school years and sat on the bench during basketball season for two years in junior high before finding distance running to be more in line with my aptitudes. In high school I ran cross-country and track for two years with fair success, but I didn’t stick with it. In college I did a bit of intercollegiate fencing (saber). After 20 years of country club sports (golf & tennis) as an adult, I returned to endurance sports in my 40s and I completed several marathons and a number of triathlons including the 2003 Wisconsin Ironman. I did a bit of outdoor adventure racing during this period as well.

3. How old were you when you had your first beer?

Not quite 12 years old.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

The very first beer I can remember drinking was given to me by my father in a hot parking lot shortly after the 1969 Indy 500. I suspect it was a Schlitz (his regular brand at the time) and that it was dispensed in hopes of knocking me out to staunch my complaining.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I matriculated at what was once known as the agricultural and mechanical college of Texas, better known these days as Texas A&M University. I began as a biochemistry major and in fact got my BS in that field. But the many activities and opportunities of a major university were too much for me to resist.

I began writing for the campus newspaper during my first semester and running programs for the student union (the MSC for you Aggies out there) by my sophomore year. Soon I had declared a second major in Journalism so that I could take their courses in writing and reporting and by the time I graduated, I had as many hours in English and Journalism as I did in Chemistry and Biology. I flirted with politics, both campus and real-life but never really connected there.

The “business” of running events and activities was my forte and by my senior year, I was president of the MSC overseeing a wide range of campus entertainment and cultural activities. This experience inspired me to pursue an MBA which I later completed at Harvard Business School.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

My first Samuel Adams Boston Lager. Mind you this was about 1987 and green bottle beers like Beck’s and St. Pauli Girl were still high-brow fare for regular beer drinkers, especially in the East and Midwest. I was in Washington DC on business for the Chicago-based pharmaceutical company I worked for and checked into a small hotel. With nothing else on my agenda, I headed to the bar for a beer and saw table tents for Sam Adams.

I was surprised that there was an American beer brand I hadn’t heard of; more surprised that it was from a recently started brewery. Being the type who wanted to know all I can about things that interest me, I ordered one without hesitation. I don’t know that I can honestly tell you _what_ I tasted in that first glass, but I do recall being amazed at the flavor—that it had flavor, for starters—and that it tasted really good and distinctly different from anything else I had had before. I was impressed.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

I’m still having revelatory moments related to beer. They may be small, but they still register. Little surprises sometimes come from a new brewer or just a new beer, but nearly every month I have something that I count as a taste discovery. Some have settings and even sometimes plots; others come as soft explosions at my kitchen counter with no one present but those in my Twitterverse. Often I can’t recall them when prompted (like right now), but they come back to me when they are useful like while I’m teaching, brewing or judging.

Beer Talk

1. What are your top 3 favorite beer styles?

IPA is without question #1. Saison and Dubbel are probably 2 & 3 today. A lot of factors influence that, including what is currently being made well and available fresh. That changes over time.

2. What are your top 3 favorite breweries?

Bells, Lost Abbey and all the others.

3. If you could work with or for any one brewery, which one would it be and why?

The one brewery that I’ve ever visited and came away feeling that I would gladly chuck my life and go to work for doing anything they had available was New Belgium. Most of all, I feel they are an incredibly well-managed company. When there’s a problem, they solve it rather than learning to live with it or overlooking it because it would be inconvenient or uncomfortable to deal with. They have values as part of their corporate goals and they put time, money and risk behind implementing those values in their business. They seem to value and respect the people who work for them. And of course I love Colorado, so that’s a bonus.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Yes. I’ve made some weird stuff, not all of it drinkable. Sake—the Japanese rice wine. I made some once but it turned out with a sort of green tinge. I was too afraid to drink it. A Ryeizen or Roggenbier—with 67% rye malt that took 6 hours to lauter. I don’t recall that it was worth the effort! Kvass—a 2% abv refresher from the Slavic lands—actually tasted pretty good when consumed about 48 hours after pitching. Probably the best beers I’ve made have been a Kolsch, a pilsner and some orange mead. These were all made in the early 90s when I was doing a lot of brewing. I think frequency plus mastery are the conditions that allow anyone to make good beer consistently.

5. What is your favorite beer and food pairing?

Every pairing is an adventure to enjoy. And in a sense it is a constant journey as the truly fantastic ones have a way of passing from my memory within a week or two, like punch lines to good jokes. (I can never remember the really funny ones.) I just visited my parents in southern New Mexico for Christmas and we enjoyed tamales with mole sauce for lunch both days I was there. I would have loved to have tried some Dogfish Head Indian Brown Ale with that—or maybe some Chimay dubbel.

6. In your opinion, what are some of the best resources for people learning about beer? Books? Websites? Programs?

Of course, I’m partial to certain books I’ve written and classes at the Siebel Institute and through the Cicerone program. Probably the two books I recommend most are Randy Mosher’s “Tasting Beer” and anything by Michael Jackson (soft spot for Great Beers of Belgium, sixth edition which I published for the Brewers Association after Michael’s death).

7. What are your top 3 favorite beer blogs/beer websites?

Stan Hieronymus’ AppellationBeer.com is top of my list and I also like Jay Brooks’ BrookstonBeerBulletin.com and Tom Cizauskas yoursforgoodfermentables.com. All three are people I’ve known for a long time and respect and I enjoy what they have to say. That said, I’m open to new voices but don’t have a lot of time to troll for them. And of course I tend to hit blogs via Twitter links posted either by the author or someone who reTweets it.

(photo credit: Matt Taplinger © 2008)

The Professional Side

1. How long have you been working in the beer industry?

I’ve been self-employed since 1990 and did a lot of volunteer stuff in the beer world when I was still running a PR agency and getting started with beer. In 1996 I made the shift to beer as my business and my motto that year was “all beer; all the time.” I haven’t done much of anything else since then.

2. What was your first “real” job in the beer industry?

Kind of hard to say since I was self-employed. Creating and running the Real Ale Festival starting in 1996 might count. Writing regularly for publications from All About Beer to Zymurgy was happening at about the same time. But the first time I had a job description and got a regular check every month wasn’t until December 1999 when I was hired by the Brewers Association to edit Zymurgy and The New Brewer.

3. What beer certifications and credentials do you have?

BJCP National Judge (1993?)
Siebel Diploma Course in Brewing, Winter 1995
Herriot-Watt Graduate Program in Brewing & Distilling (I took key courses, but didn’t complete the diploma program.)

4. How many years have you been teaching at Siebel?

That started about five years ago when Randy Mosher and I created the Master of Beer Styles program. Since then, I’ve created additional courses and been asked to teach portions of nearly every course they offer under Siebel and World Brewing Academy.

5. What courses, if applicable, do you specialize in at Siebel?

The three big ones for me are:

• Master of Beer Styles (& Evaluation)
• Start Your Own Brewery
• Siebel Advanced Homebrewing Course

6. Outside of Siebel and Cicerone, do you teach about beer anywhere else? If so, where and what do you teach?

I do some custom training for distributors and retailers occasionally.

7. How many books have you published? What are the titles of said books?

My bio currently says that I have “written, edited or published more than a dozen books on beer.” That’s a lot easier than giving all the gory details of what I did for every book that lists me in the credits or on the cover. Here are some of those details:

Author (or co-author) of:

• Designing Great Beers
• 101 Ideas for Home Brew Fun
• Brown Ale (with Jim Parker)
• Smoked Beers (with Geoff Larson)
• The Perfect Pint

Editor of The Brewers Association’s Guide to Starting Your Own Brewery

As the publisher for Brewers Publications from 2001 to 2008, I was the “acquisition editor” and overall publisher on all of the following:

• Standards of Brewing, By Charles Bamforth
• The Compleat Meadmaker, by Ken Schramm
• Radical Brewing, by Randy Mosher
• Farmhouse Ales, by Phil Markowski
• Wild Brews, by Jeff Sparrow
• Brew Like a Monk, by Stan Hieronymus
• How To Brew, by John Palmer
• The Best of American Beer and Food, by Lucy Saunders
• Brewing Classic Styles, Jamil Zainasheff & John Palmer
• Michael Jackson’s Great Beers of Belgium (6th Edition), by Michael Jackson (posthumous)

8. How long have you been a BJCP beer judge?

I first took the exam in the fall of 1990 and had accumulated enough points to become a National judge by 1992 or 1993. (I did a lot of organizing and judging at national events.)

9. What is one of the most disastrous experiences you’ve had as a beer judge?

I can’t recall anything really awful. Although if you over do it the night before, it can certainly be challenging. These days I don’t hesitate to use a spit cup anytime I feel I need to reduce my alcohol consumption during judging.

There were years at GABF when I was training for the Chicago Marathon (which is run in October) and I would get up at 5 am to go run 8 or 10 miles before hitting a big breakfast and then judging all day. I don’t think I’d try that now!

10. What is one of the coolest, landmark experiences you’ve had as a beer judge?

Probably the most fun was a casual judging I did with Michael Jackson at a competition in Minneapolis (at the old Sherlock’s Home). Michael and I and another judge (Steve Hamburg maybe?) stood in front of a dining room full of homebrewers with microphones and tasted the best of show beers, commented on them and selected the winner. I remember it in part because Michael recommended my book to the assembled homebrewers—a very big deal for a first-time author!

CICERONE

1. How long have you been running the Cicerone Certification program?

Since its inception! We began administering exams on January 1, 2008, but I’d been developing the idea for nearly a year before that.

2. What was your inspiration for starting the Cicerone program?

Bad beer. Or rather bad beer service. I had had enough of servers—and often times managers—who didn’t know the first thing about the products they were serving or the draft systems they were using.

3. Why did you choose the name Cicerone?

First of all, I needed a unique word in order to be able to create a certification trademark. People can’t earn the exclusive right to use some title if the title is common and unprotectable. Second a lot of people in the beer business had told me they didn’t want to play second fiddle to the wine world and that I should stay away from any use of the word “sommelier”—which was something I agreed with.

So I started looking for a word and several things coalesced when I found “cicerone.” I had been looking, making things up and creating some really awful labored constructions (how about being a “Marquis de Cereviseae”?) before I found it. I knew what I wanted, but couldn’t get a grip on it with a single word.

Then when I saw “cicerone” in a thesaurus, I knew, literally right away, that was my word. What I saw immediately was the literal meaning: a cicerone is a “knowledgeable guide to arts and antiquities.” What better name for someone who is to be a knowledgeable guide to the ancient art of brewing? I was hooked on that alone. But there was a subliminal effect that I didn’t figure out until much later that I’m sure played a big role in my immediate and visceral reaction to the word.

“Cicerone” and “sommelier” have some linguistic similarities in that they both start with a sibilant “s” sound and take three syllables to pronounce (at least the way I say them). Finally, they are both words of foreign origin. I liked the faintly exotic feel of “cicerone,” but I loved that it was not French and also that it was not German because I didn’t want to be closely associated with either of those given their positions in wine and beer respectively. The Italians are known for their love of great food and great beverages and there’s even a craft beer movement in Italy, so I loved the fact that the word came from Latinate roots.

Finally: the word has a history in English. The Brits have used it for 400 years and you can find it in English dictionaries, but it is pretty unknown among anyone who doesn’t do crossword puzzles.

4. How is the Cicerone program different from all the other beer certification programs?

Well, there’s a judge certification program called BJCP here in the US. They focus on giving homebrewers feedback about their beers: stylistic adherence, brewing faults, etc. They assume a homebrew setting and focus on what the brewer CAN control. Our program looks at commercial brewing and for the most part, at what the brewer CAN’T control—like how the beer is stored and displayed and poured and paired. Mind you, there is some substantial overlap between BJCP and Cicerone with regard to styles, flavor and brewing process and ingredients. But the Cicerone program also gets into draft systems, bottle pouring, beer handling and storage and of course beer and food pairing.

As you know, I’m a veteran of the BJCP and still accumulate points every year in their program so that I’ve been an active judge for nearly 20 years. It is a great program, but we have different goals. What Cicerone does is to focus on people who sell and serve beer for a living: bartenders, wait staff, sales reps for distributors and breweries. Basic servers don’t need to write essay questions to be able to present a beer at tableside so we give them a multiple choice exam. At the same time, there’s a ton that an expert on beer could—and should—know that goes beyond off-flavors, style knowledge and judging skills so we have exams that cover those topics in progressively challenging forms for the second and third levels of the Cicerone program.

5. What does it mean to be a Certified Cicerone?

That’s easy: it means that the individual has demonstrated mastery of a specific syllabus of knowledge related to beer. That knowledge-base is published on our website in the “Master Syllabus” and the full criteria are given in our description of the three levels. The Master Syllabus runs about 19 pages in outline format and we make it available to anyone who wants to view it without restriction and we constantly solicit feedback on it from people in the beer and retail service industries. That syllabus is our “holy grail”—the starting point of everything we do and all that we are trying to do in terms of improving beer service.

6. What are you goals for the Cicerone — what do you hope to see it become in the coming years?

First is to improve the quality of beer service nationwide. Everyone who touches beer from the packaging line to the customer’s mouth needs to understand the ways that they can ruin beer and be motivated to keep it tasting great. The further you get away from the brewery, the more real abuse you see for beer. The Cicerone Certification Program seeks to improve beer handling & serving knowledge in all those places where it is lacking today.

Second is to improve the actual quality of the interaction between customer and server. That means giving servers the tools they need to inform consumers about beer in useful ways—whether that consumer is just discovering beer or has 20 years of experience exploring it.

Finally—and in some ways, most importantly—we want to avoid creating a snobbish atmosphere around beer. I hope that everyone who participates in the program will understand that there is a lot to know about beer and that no matter what level they have achieved as a Cicerone, there is still more to learn, more to explore, more experience to gather. Indeed, one of the greatest things about Andrew Van Til, our first Master Cicerone, is that exact attitude—the fact that he knows that there is still more to learn even for him and that he is open to those experiences.

The Personal Side

1. What is your current day job?

Director, Cicerone Certification Program.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

I’d make Certified Beer Server certification mandatory for all servers in all bars in America—scratch that, the world! (And Certified Cicerone would be mandated for all distributor and brewery sales people as well as retail beverage managers.)

3. Are you married? Children?

No & Yes. I have two great kids, one in high school and one in college. Both are doing great things with their lives and I really enjoy spending time with them and their friends.

4. Outside of beer and writing, what are some of your other hobbies?

I like to make things from dinner to furniture. In recent years I’ve done some welding. Output included a coffee table, a tandem bike and a wrought-iron cross. I’m involved with some electronics currently (Arduino anyone?)—although that may turn out to have beer applications. Photography comes and goes. When I’m not working so darn hard, I like to kayak, orienteer and otherwise be active outdoors. Lately, I’ve been riding a unicycle from time to time around my neighborhood, just because I can. I have done some flying and hold a private pilot’s license in gliders but I haven’t done much with that now that I’m not spending time in Colorado.

5. Who are some of your greatest mentors in the industry?

That’s an interesting question. At this point, the people who I may have considered mentors at one time I now consider to be colleagues. John Hall from Goose Island has certainly always been a good source of thinking and advice, but we’ve worked together on so many things over the years and had so many different relationships as a result that the flashes of avuncular mentoring that went on were always mixed with a need for him to take care of his own business. And that’s kind of the way it is when you are self employed—and maybe when you are in the beer business. People are friendly, supportive, colleagial—but they have to look out for their own interests, do their own work as well. Others I’ve had rewarding relationships with include Charlie Papazian, Michael Jackson and Fred Eckhardt.

6. If you could meet anyone, dead or alive, you would it be and why?

Ben Franklin would be high on the list. I think he’d be fascinated with the technology and politics of today—and after a short period of adjustment, he’d take it all in stride and have some insightful things to tell us about how to do things better.

And I’d bring Michael Jackson back if I could. In addition to his great writing and incredible work ethic, he had a wonderful ability to speak truth to power in the beer industry that I don’t think anyone else possesses today.

Off The Beaten Path

1. If you were a style of beer, what style would be and why?

Maybe an American Brown Ale—and I mean a really hoppy one, too! Rich malt base with a depth of flavor that reveals something new as you try it in different situations and with different foods. Citrus and piney hop notes that demand attention but leave you wanting more. (!)

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Right this minute, I’d pick Brewdog’s Tactical Nuclear Penguin. Mainly because it is the most talked about beer that I haven’t had. There’s the collateral benefit that facing the executioner would be far easier after consumption and the fact that I might use such a brew in a successful escape attempt.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

I think a blonde saison or a spiced hefeweizen. Rich, spicy, highly carbonated, luxurious blond head, irresistible, intoxicating …

4. If you could be a superhero, what would you want your superpowers to be?

I’ve long said that I would love to have the gift of universal fluency. I would love to be able to talk to anyone, anywhere at any time. And while that may seem pedestrian, I think fluency in every tongue would far more interesting that being able to bounce bullets off your chest or burn things with your eyes. It would probably also prevent you ever needing either one of those talents.

5. What is one of the craziest things you have ever done and lived to tell the story?

Flown a glider through Colorado mountain wave where pockets of both lift and sink were driving the plane either up or down at rates in excess of 1000 feet per minute. While the ups took me an altitude of 18,000 feet, the inconsistent mixing bowl of eddies nearer the ground made for some very sweaty-palmed landings!

6. What are your thoughts on bacon?

Generally in favor, but it’s currently just an occasional guest star in my diet.

SPECIAL THANKS TO RAY DANIELS FOR BEING SUCH A ROCKSTAR MENTOR AND ALL AROUND AWESOME DUDE!

(PS: Will you marry me?)

CHEERS!

DRINK WITH THE WENCH PRESENTS:
The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: WALKER DAVIS

AUTHOR OF: MILK IS FOR BABIES

Beer Blogger Interview

Full name: Walker Davis
Twitter handle: @milkisforbabies
Name of blog: Milk Is For Babies
Current location: Marina del Rey, CA

Background “Snapshot”

1. Where did you grow up?

Houston, Texas

2. What sports if any did you play growing up, through college and beyond?

High School, baseball year round. Post College, softball and bowling, which I love because I can drink beer during games and can play till I’m old.

3. How old were you when you had your first beer?

19

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

I was at college my freshman year and it was a Coors Light during a flip cup game at a Water Polo party. Needless to say those athletes drank me under the table and my night quickly de-escalated from there.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to Pepperdine University and graduated with a degree in International Business. I joined Sigma Chi fraternity. I studied abroad to Florence, Italy my sophomore year, went to 18 countries and it was one of the best years of my life. My traveling companion for many trips is my current roommate and the other half of beereveryday, David, who has become a silent partner on the blog but not the beer-a-day drinking. My true single regret, is that I wasn’t very aware of beer then because I would have pilgrimaged to so many places and become a sponge for knowledge. The only breweries I visited were Carlsberg in Copenhagen and Heineken in Amsterdam, both cool but very commercial.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

It was late at night in the dirty kitchen of my David’s old college apartment a month after we returned from Europe. He was far more knowledgeable about beer at the time. He had bought an Affligem Tripel and demanded that I try it. He poured the full bottle through a strainer to collect the sediment and I thought he was nuts. I remember thinking, what the hell is wrong with this beer?! I thought he was playing a trick on me and that he’d actually filled the bottle up with toxic sludge, which would turn me into a Teenage Mutant Ninja Turtle or something…But remember that moment in the film Garden State where Natalie Portman tells Zach Braff to listen to The Shins “New Slang” because it will ‘change his life?’ He turned out to be my Natalie Portman. Did I mention we’re two heterosexual males? Anywho, I thought with the Affligem Tripel I’d hit the motherload of all beers. Ah, I was so young and naïve once…

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

There are four that stick out in my mind –

1. We did a 14 day straight tasting of Stone beers in October, which was truly amazing. We included a three year vertical flight of Old Guardian Barley Wines and I was fascinated at the influence aging had in each beer’s complexity. I’m currently storing a 2008 OG in my beer closet.

2. Our first brewery trip was a surprise birthday getaway for David in November to The Bruery and by pure chance they had their last year’s Christmas Ale on draft, 2 Turtle Doves. Up until that point I’d never had such a startling rich beer. My love affair with The Bruery began in earnest after this. At my current purchasing rate of Bruery beers, there’s a decent chance I’m putting one of Patrick Rue’s kids through private school.

3. Hair of the Dog Adam Old Ale – the label says the beer tastes like chocolate, smoke, leather and figs. It actually freaking did. Amazing. Each time I have one it’s like I’m testing something from Willy Wonka’s Factory.

4. My first Rochefort 10 – need I say anymore? Its richness and complexity is mind-bottling.

Beer Blog Background

1. How long have you been writing your beer blog?

August 5th, 2010.

2. What inspired you to start writing your blog?

I was in a ‘life rut’ last summer (one of those, I don’t know what I’m doing with my life moods) and I took a spontaneous road trip to Arizona to visit my old college roommate and his wife. There I met a couple who were trying a different beer everyday – only they weren’t writing about it. I didn’t have a creative outlet at the time and desperately needed one. I quickly realized that doing something different each day and chronicling my experience might just be what I needed to jumpstart my life. And my roommate David loved beer. I returned home that Sunday, told him about my idea and he immediately agreed. That week I set up the website and Friday, August 5th we had our first beer, Allagash Tripel.

3. Why did you choose the name of your blog?

Growing up, my brother had the best Arnold Schwarzenegger impression and he gave me the “Pumping Iron” documentary for my birthday a few months before. At one point – I can’t remember if it’s during training or when he wins Mr. Olympia for the seven consecutive time – he says, “Milk is for babies. Real mean drink beer.” It was hilarious. When it came time to give bestow the blog a name, it was one of the first out of my mouth.

4. What are your personal goals for your blog? What do you hope to achieve with it?

At the beginning, the goals were simple: Drink a different beer every day before midnight and write about every beer. I perceived my role to be an explorer of sorts, because most my friends were like me when I first started – unaware of craft beer. So I wanted to write entries that were simple, entertaining and that would connect people to beer they probably wouldn’t have tried without having seen my blog.

My rating system might be my proudest device of the blog. It’s a beer rating system based on the films of Michael Bay films (equates to 1-7 stars). Michael Bay’s films, I love and hate at the same time. They’re so entertaining but they’re also so ridiculous. With a blog name that referenced pop culture, I thought this rating system fit the bill. The blog has been very controversy free except for the ranking system, which places Transformers above Armageddon. That draws a lot of ire, which is hilarious. People have really emotional reactions watching Armageddon and apparently not to robots. Pff, humans. But I stand my ground, as Armageddon being more illogical and crazier than Transformers – who brings a mini-gun to space? Come on!

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

The support and the enthusiasm by friends and especially my family has been really special. What I especially think is cool, and it was unexpected, is how it defined me as a person. I went to a wedding for a family friend in Houston over Memorial Day weekend, someone I’ve known since I was 4. During the reception, she came up to me and thanked me for being an flying down and being an usher, and then promptly apologized for not serving ‘good enough’ beer. Like, really apologized. And I started laughing hysterically. At her own wedding she was apologizing to me? That was so absurd to me (and coming from her, very sweet). The same thing happened during a recent trip to Chicago; apparently friends get nervous when serving me beer. Beer has become forever intertwined with my identity and I love it. I’m in no way a beer snob, but I suppose the year has simply defined me as a man of fine taste. HA, jokes on them.

6. What are you top 3 favorite beer blogs/beer websites?

Excluding present company (Ms. Wench, who I follow regularly) –

• The Greatest Beers of All Time
• The Barley Blog
• Beers In Paradise (an LA local blog that works really hard to give us the latest and greatest tap updates from bars and beer event news)

Beer Talk

1. What are your top 3 favorite beer styles?

Imperial IPA, Barleywine, Old Ale. I love really bold, rich and complex beers that assault my tongue with flavor.

2. What are your top 3 favorite breweries?

The Bruery, Russian River, Stone Brewery

3. If you could work with or for any one brewery, which one would it be and why?

I would usually say The Bruery but they’re moving towards making a lot of Sour Ales and I just can’t fully get behind that. So my answer is Stone, because not only is their culture and passion amazing, but they’re expanding in incredible ways. Their continued desire to make collaboration beers embodies the ‘community’ theme of the craft world, and they plan on opening a brewery in Belgium soon. Marketing and selling American beers to European customers would be an incredible experience! Plus, since European beer has been so dominant throughout history, it would be like the reverse of the 60’s British Rock Invasion. Stone’s Gargoyles would just take Europe by storm.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

I’ve become a very avid homebrewer and have brewed 6 different beers in the last six months. My first beer was a Christmas Ale spiced with cloves and Tahitian Vanilla and it was called King Moonracer’s Revenge (KM was the king of the Misfit Toys in the Rudolph Christmas Story). My wildest recipe is I just bottled, a Sea Salt Caramel specialty ale that I designed to mimic the taste of caramel candy with sea salt on top. I want the sea salt to make the caramel flavor pop in your mouth. Un-carbonated, it’s very rich and is looking extremely promising.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Nope, but I’ve certainly looked into it.

6. What is your favorite beer and food pairing?

Thai Food and IPA’s. The Thai Spice gives way to the bitter hoppiness of the IPA, providing for a unique back and forth.

The Personal Side

1. What is your current day job?

Film and TV Development Assistant at a large production company.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

I would do marketing for a beer company. I’m becoming more and more attracted to the marketing and advertising worlds and this year has lit my hair on fire for beer. The greatest character trait of the craft beer industry is the passion people have for their beer. It’s infectious and inspiring. Being a part of that would be special.

3. Are you married? Children?

Nooooooope. I’m 28 and still a long way off from either. Fermenting a beer a month and maintaining that temperature is responsibility enough for this guy.

4. Outside of beer and writing, what are some of your other hobbies?

1. I love building furniture and have built a bar, coffee table, media/dvd stack, winecork table. I plan on turning my patio table top into a giant chalkboard.
2. I also do Krav Maga, which Israeli form of martial arts. Helps tame beer’s caloric side effect.
3. Just drinking out of cups, being bitch.

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

An ESB because they are drinkable pub beers that make easy company but can also be a bit nutty. Plus, you know, sometimes I smell like biscuits.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

AleSmith Speedway Stout – it’s so rich and complex that I would not only still be savoring it as I was walking up the gallows, but its dankness would still be with me as I greeted sweet, sweet death. Plus it’s 12% so maybe I’d go out buzzed; isn’t that how we should all go?

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

I would use Bourbon Barrels and make a sweet Belgian Dark Strong Ale with a healthy salt dose. I’d also include salt because I know how the Wench feels about bacon and the combination of beer sweetness and savory bacon would simply be combustible.

4. If you could be a superhero, what would you want your superpowers to be?

Nostalgia Man, who has the ability to take people back to a certain time in their life which changed them for the better. Hopefully the experience would rejuvenate their current life.

5. What is one of the craziest things you have ever done and lived to tell the story?

When I studied abroad, someone who had lived in France the year before returned with horror stories and a hatred of the French. He told me when I visited Paris, to punch a French man – which I wasn’t about to do. But what I did instead, in a very classy move on my part, was urinate over 4 French landmarks; in between the 1st and 2nd observation deck of the Eiffel Tower, in the bottom of the Louvre where the foundations of a previous castle are, Disneyland Paris and in the Gardens of Versailles. One could say, that I dispensed my own personal brand of justice. My parents will be proud to hear that one.

6. What are your thoughts on bacon?

It’s good for you…and everyone should own a bacon air freshener.

SPECIAL THANKS TO WALKER FOR AN AWESOME INTERVIEW!!!

CHEERS!

Today marks the first ever International #IPADay — the world’s largest collective celebration of craft beer. And in honor of one of our most iconic styles, I am re-releasing my “Drunken Shrimp Scampi” recipe that uses Dogfish Head 60 Minute IPA as the “main ingredient”…

ENJOY!

The greatest part about cooking is that there is no science to making food taste good.

As long as you have quality ingredients and treat them with the respect they deserve – the end result is almost always pleasant. BUT then again, I take for granted the fact that I am very knowledgeable about food, ingredients, herbs, classic pairings and culinary techniques. Despite that, though, I still believe that anyone can be a wizard in the kitchen.

So on to my recipe, eh? Oh but wait. I need a disclaimer.

WARNING: This is not your mother’s shrimp scampi. In fact, it is probably unlike any shrimp scampi you have ever had in your life. Many chefs will probably “spit in my general direction” (note: Monty Python reference). This recipe is not for the faint of heart … or the faint of palate. No sir. The Wench’s Drunken Shrimp Scampi is for hopheads … and those who do not like hops should stay far, far away. The recipe is bold, bitter and insulting … yet adventurous and deliciously satisfying.

Have no fear, if you are not a hophead this recipe is PERFECT with Belgian wit beers or even a Bavarian Pils.

THE WENCH’S DRUNKEN SHRIMP SCAMPI
Featuring Dogfish Head 60 min IPA

INGREDIENTS

• 1 lb. large fresh shrimp – whatever kind you want – shelled, gutted & deveined
• 1/2 stick of unsalted BUTTER (real butter you sissies)
• 1/4 c. Extra Virgin Olive Oil
• 4 cloves garlic – minced, sliced, or chopped to preference
• 1/4 yellow onion – diced
• 3 (firm) Roma tomatoes
• Juice of one lemon
• Flat leaf parsley – finely chopped
• 2 12 oz. bottles of Dogfish Head 60 Minute IPA
• Salt and pepper to taste
• Crushed red pepper (if you are like me and need to kick EVERYTHING up a notch)
• A loaf of FRESH baked bread

INSTRUCTIONS

The first instruction is vital. It must be followed EXACTLY as written or the whole recipe is a big FAIL.

1. Open the first bottle of Dogfish Head 60 min IPA. Pour into a brandy snifer, tulip glass … oh hell … pour it into a freaking glass and take a big long sip. Ahhhh. Isn’t that nice? Thought so … but don’t get soft on me now. There is still work to do here.

1. Fill a super big pot – the bigger the better – with water. Salt the water. Put it on the stove and bring it to a boil. While you are waiting you can either:
   1. Shell, gutt and de-vein the shrimp
   2. Mince the garlic, chop the onion and dice the tomatoes
   3. Continue drinking the 60 Minute IPA as you watch family members and/or friends complete the previous tasks.
2. When the water reaches a boil – add the pasta. Cook until is is “al dente” – aka slightly undercooked, with a bit of a “bite.” Strain pasta at the point and set aside.

1. At the same time the pasta is cooking … Heat the EVOO in a large skillet heavy skillet over moderately high heat until hot but not smoking. Sauté the shrimp, until just cooked through. Takes approximately 2 minutes. This is a good time to open another beer. Once the shrimp is cooked (ie: turns PINK) … transfer those bad boys over to an adequate sized bowl with a slotted spoon (we want to retain as much oil as we can in the pan so a regular spoon esta no bueno)

1. Add the garlic to the oil remaining in skillet. Heat for a hot minute (i.e: just long enough to release some juices, yet not burn). Add the Dogfish Head 60 Minute IPA, salt, pepper, lemon juice and (optional, yet HIGHLY suggested) red pepper flakes. Cook over high heat, stirring occasionally until the mixture is reduced down to desired thickness. According to The Wench, this will take around 10ish minutes. Add butter to skillet, stirring until melted.THIS IS A CRUCIAL STEP. The fat in the butter helps to cut the intense flavor of the IPA. Stir in the shrimp. Remove skillet from heat.

Somewhere in this process, either you or your sous chef (aka – child, friend, random guy off the street) will have chopped the flat leaf parsely. This, my friend, is the opportune time to add the parsley to the garlic butter beer shrimp mixture. Toss the pasta into the skillet with all of the other ingredients and ….

VIOLA! There you have it … The Wench’s Drunken Shrimp Scampi. Don’t forget to slop it up with some fresh baked bread (garlic bread if you feel ambitious). And I would be utterly insulted if you did not pair this dish with a beer – preferablely the Dogfish Head 60 Minute IPA. But I would not be insulted if you paired it with and equally delicious IPA … or craft brew of some sort.

NOTE: If you do NOT like to drink IPAs, you will not like cooking with them either. This dish definitely has a BITE. I do not suggest using the DFH 60 minute IPA unless you love the flavor of the beer, otherwise the meal will be a disaster. Feel free to substitute the IPA with your favorite beer – I suggest a Hefeweizen or Belgian-style white ale.

Any questions? EMAIL me at – drinkwiththewench@gmail.com

Otherwise, enjoy! And, as always … CHEERS!

DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

INTRODUCING: CHRIS FLEISHER

AUTHOR OF: BREWS REPORTER

Beer Blogger Interview

Full name: Chris Fleisher
Twitter handle: @brewsreporter
Name of blog: BrewsReporter.com
Current location: Canaan, NH

Background “Snapshot”

1. Where did you grow up?
Radford, Va.

2. What sports if any did you play growing up, through college and beyond?
As a kid, pretty much every rec league sport. In high school, it was football, track and soccer. I’m now a proud member of team “Blue Steel” in an adult soccer league.

3. How old were you when you had your first beer?
12.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?
A can of Coors Light my friend, Adam, and I stole from my step-father’s stash. We went into my neighbor’s backyard and drank it while hiding in the bushes.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?
Undergrad — James Madison University where I studied English and Anthropology. Grad School at Columbia University’s Graduate School of Journalism. At JMU, I did a lot of stuff outside of class — coached youth soccer, played pickup soccer, president of Sigma Tau Delta (English honors society) and worked with a non-profit that helped Mexican immigrants transition to the community. At Columbia, I didn’t do a lot outside of school except smoke a lot of Bali Shag and drink beer.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:
It was an oatmeal stout at Two Rows, a now closed brewpub in Houston, TX., in August 1999. I’d just graduated college and was three days away from teaching my first class as part of the Teach For America program. It’d been a rough summer and I was scared to face a room full of middle schoolers. I’d been developing a taste for craft beer, but hadn’t had anything truly revelatory until that beer. Probably more about the moment than anything — context matters so much when tasting food — but there are few beers I’ve enjoyed more.

2. Have you had additional craft beer epiphanies since the first? Detail as many of them as you wish:
Attending the Saturday tours at St. Arnold were pretty great. The brewer, Brock, would conduct them and he had such a passion for what he was doing. Many more epiphanies have come while homebrewing — getting to know the ingredients that cause flavors like caramel, toffee, melon, grapefruit, pine, etc.

Beer Blog Background

1. How long have you been writing your beer blog?
Since November 2007.

2. What inspired you to start writing your blog?
I’d been homebrewing for several years and finally felt competent enough to write about it. Plus, I’m a journalist, which means when I’m not reporting and writing something, I’m thinking about reporting and writing something.

3. Why did you choose the name of your blog?
It was a nice play on words and hinted at my background.

4. What are you personal goals for your blog? What do you hope to achieve with it?
I’m actually setting benchmarks for traffic now, and would eventually like to monetize it, but am treating it now as a creative outlet. I love doing journalism. I learn so much about things I’d ordinarily never consider. Doing this blog has given me a deeper appreciation of the craft. I’m also using the reviews to prepare for the BJCP exam.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?
Nothing really. The owner of my local beer store recognizes me. But then, I’m a good customer.

6. What are you top 3 favorite beer blogs/beer websites?

• Craftbeer.com (So much great information on this site)
• PintsandPanels.com (a fun blog, and Emily Sauter is cool to drink with)
• vthomebrewguru.com (Another friend’s site. He runs a homebrew store and knew Greg Noonan. He also lectures on beer and homebrewing.)

Beer Talk

1. What are your top 3 favorite beer styles?
Changes week to week, but right now, I’d say Czech pilsner, Doppelbock and Belgian dubbel.

2. What are your top 3 favorite breweries?
Impossible, so I’ll just give you the top three that I’ve actually visited — The Alchemist (Waterbury, Vt.), Brooklyn Brewery and Saint Arnold. All three make outstanding beer, but that’s not why they’re my favorite. I fully believe that context matters. Where you are tasting a beer, your mood and the company you keep affects your perception of a beer. Saint Arnold was my first “favorite” brewery, my local go-to-happytown place when I was living in Houston. Brooklyn is where my wife and I went on some of our first dates and really got to know each other. The Alchemist has a great laid-back vibe and is my favorite place to visit since we moved to New England.

3. If you could work with or for any one brewery, which one would it be and why?
Full Sail. It’s employee-owned, environmentally and socially conscious and located in a beautiful part of the country. Plus, they brew great beer.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?
Yes. Most unique recipe would probably be a 9.5% Saison that had been spiced with white pepper, seeds of paradise and cardamom. Not all that radical, but the cardamom was interesting. (I wouldn’t advise it, though.)

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?
Nope, though I’m scheduled to take the BJCP test in November.

6. What is your favorite beer and food pairing?
I just had a Belgian Dubbel with Flemish Style Carbonade, based on a recipe I found in Zymurgy. Incredible.

The Personal Side

1. What is your current day job?
I cover the business beat for a daily newspaper in New Hampshire.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?
If pay and benefits also were no obstacle, I’d like to be an assistant brewer at a nano. Never the head brewer — there’s always somebody smarter to learn from.

3. Are you married? Children?
Yes on both. I have a lovely beer-geek wife and 11 month old son.

4. Outside of beer and writing, what are some of your other hobbies?
I play soccer in an indoor league, run the occasional 5K, make embarrassing movies of my kid using iMovie.

Off The Beaten Path

1. If you were a style of beer, what style would be an why?
Definitely a lager, and more specifically, a doppelbock. I’m pretty slow and deliberate with things. Understated and usually try to keep a level head, but I don’t mess around when it’s game time.

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?
My own “Lights Out Barleywine.” It’s been aging a year now and tastes damn good, probably even more so because I know how hard I worked to brew it.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?
A double IPA, dry-hopped with West Coast hops and tarted up with Brett.

4. If you could be a superhero, what would you want your superpowers to be?
Being able to heal fast, like Wolverine. I’ve been hurt a lot playing sports. It’s no fun.

5. What is one of the craziest things you have ever done and lived to tell the story?
Taught 6th grade.

6. What are your thoughts on bacon?
I don’t think on bacon. I consume.

SPECIAL THANKS TO CHRIS FOR AN AWESOME INTERVIEW!

CHEERS!