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!

_______________________________

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!

_______________________________

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!

____________________________

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!

_______________________________

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.

_______________________________

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

_______________________________

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!

_______________________________

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!

_______________________________

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!”

________________________________

HAPPY NEW YEAR!!!

YAWN! Who needs boring resolutions this year? Instead of resolving to do something you will stop doing next week,  make a beer resolution! I’ve recruited the help of some of my favorite professionals in the beer industry to help inspire my craft beer loving friends and readers to create their own beer resolutions.

Have a beer resolution? Add it in the comment section below! Cheers!!!

2013 New Year’s Beer Resolutions of the Craft Beer Industry

___________________

Julia Herz

Brewers Association Craft Beer Program Director | Publisher, CraftBeer.com

Twitter: @herzmuses

New Years Resolution(s): In 2013 I plan to continue deeper into my beer studies which will even further expand my craft beer appreciation. 2 big goals:

1) Get better at describing what I taste. I want to share all the juicy details just like a gossip girl wants names and a blow by blow of the entire story! Describing should be less big picture and more specifics. Instead of saying, “This craft beer has lots of caramel, nutty notes and chocolate.” How about, “It busts with butter cream, almonds show through in mid-taste and bitter dark chocolate lingers in the background throughout.” Now that is more specific AND enticing AND what I continue to strive for.

2) Further my ability to describe what is happening during pairing. As a result of my job in preaching pairing via CraftBeer.com and tastings I’ve had to find tools and understandable basics that work for me. If I can identify elements (like the primary colors or sweet/salt/sour/bitter/roast/fruit/etc.) in craft beer and food then I have reference to identify/describe what interactions (sweet calms sweet/acidic calms acidic/ bitter calms sweet) occurred to create new ‘elevated’ elements (like the secondary colors or for example the sugar sweet in that cheese cake was calmed down and lessened by the bold hop bitterness of the IPA so I could then better taste the cream cheese tart of the cake). It’s a lot to digest I know.

For anyone trying to describe pairings, if you’ve never done it before, it’s as hard as trying to describe the primary colors, but being visually impaired or blind. I am fully on this journey. By the way another way to think of food elements or primary colors is like prime numbers in math. They are the most basic and cannot be broken down further. Sweet is a pure element like a prime number. So is salty, sour, bitter, etc.

___________________

Anat Baron

Entreprenuer | Director/Writer/Producer, Beer Wars

Twitter: @beerwars

New Years Resolution: To get over my allergy to alcohol… so I can FINALLY drink craft beer.

___________________

Kirk Coco

President, NOLA Brewing Company

Twitter: @NOLABrewing

New Years Resolution: I resolve to push the envelope and get beyond the basics with our beers, starting a sour beer program and brewing more imperials, doubles and getting lagers onto the market.  Personally, I resolve to vary my drinking to enjoy wine and cocktails as well as beer, to train my palate for varied tastes and to make myself a better brewer.

___________________

Jason Oliver

Brewmaster, Devils Backbone Brewing Company

New Years Resolution: To become a hop master and a master of using hops. To really focus on the finer points and subtleties of using hops above and beyond merely adding more to a brew and have Devils Backbone win both small brewpub & small brewing company of the year at the 2013 GABF.  That’s not too much to ask is it??

___________________

Win Bassett

Social Media & Beer Education, All About Beer Magazine | Executive Director, North Carolina Brewers Guild | Interim Secretary, North American Guild of Beer Writers

Website: http://winbassett.com
Twitter: @winbassett @allaboutbeer

New Years Resolution: Stan Hieronymus’ recent blog post about the “two-ounce culture” (http://appellationbeer.com/heyolllllo-better-copyright-two-ounce-culture/) really resonated with me. For 2013, I plan to do less “tast[ing], rat[ing], mov[ing] on” and more enjoying beer experiences with friends. Cheers to a new year in beer!

___________________

Lucy Saunders

Author / Founder, Great Lakes Water Conservation Conference

• The Best of American Beer and Food: Pairing & Cooking with Craft Beer
• Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades & More Made with Craft Beer
• Cooking With Beer: Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food

Website: beercook.com
Twitter: @lucybeercook and @GLwater

New Years Resolution: My new year’s beer resolution is to read a new book about beer and brewing every month! Top on my list, For the Love of Hops by Stan Hieronymus. I also plan to be a tourist in my home state of Wisconsin, and take more brewery tours, even the ones I’ve already visited….if it’s been more than a year, it’s worth the repeat to see what’s changed.

___________________

Photo: Grapes & Grains NYC

Ron Jeffries

General Mischief Maker, Jolly Pumpkin Artisinal Ales

New Years Resolution: The only thing I can think of is that, while we are almost finished installing our new 50 bbl brewhouse, what I am most happy about is getting to brew again on our old 10 bbl, slow it down to one brew a day, and come out with some super….uhhhh… “interesting” stuff.

___________________

 Mitch Steele

Brewmaster, Stone Brewing Co. | Author

• IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

Twitter: @MitchAtStone

New Years Resolutions: Brew several kick-ass IPAs.

Always look at my glass as half full.

Drink responsibly.

___________________

Garrett W. Marrero

Founder, Maui Brewing Co.

Twitter: @MauiBrewingCo

New Years Resolution: I’d love to spend more time with family and friends enjoying great craft beer from around the world, that and to not lose my mind building the new brewery!

___________________

Dan Del Grande

Chief Hoperations Officer, Bison Organic Beer

Twitter: @bisonbrew

New Years Resolution: I’m inspired (by my friend Natalie) to have a social hour every week day with a different person–a beer after work, a quick lunch or cup of joe mid day.  Too many times I say, “Let’s get together” but we never do.  I’m changing that.

___________________

Angela Arp

Special Events & Social Media Coordinator, Nebraska Brewing Co.

Twitter: @AngelaArp | @NEBrewingCo

News Years Resolution: My 2013 resolution is to spend my energy promoting what I love rather than bashing what I hate.

___________________

Stan Hieronymus

Author/ Journalist

• For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements) 
• Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
• Brewing with Wheat (Brewing Technology)
• The Beer Lover’s Guide to the USA: Brewpubs, Taverns, and Good Beer Bars

Website: www.appellationbeer.com
Twitter: @StanHieronymus

New Years Resolution: Remember the philosophy “Less is more” in all things, including writing, certainly life, and – of course – beer.

___________________

Angelo M. De Ieso II

Founder, Brewpublic.com | Beertender at Beer Revolution

Twitter: @BREWPUBLIC

New Years Resolution: To continue to become a more accepting and well-rounded person; to grow professionally and personally. I want to continue to learn more about beer and to taste more interesting styles. I’d really love to find steady work outside of my blog doing something in the craft beer community. I’d like to embark upon more collaborative projects with my wife. I also want to travel to more breweries in Northern California while I am living here.

___________________

William Sysak – AKA “Dr. Bill”

Craft Beer Ambassador & Certified Cicerone ® at Stone Brewing Co.

Twitter: @BistroBeer @MasterPairings @ExpertDrinking

New Year’s Resolution: To continue spread the word on Craft Beer! To inform & educate the masses about the wonders of a hoppy IPA or a tart Flemish Red. Basically to continue to do what I and many others have done for the past 35 years. You may have seen this before; http://vimeo.com/14803129

___________________

Jared Rouben

Brewmaster of the Goose Island brewpubs

Twitter: @jbrew312

New Years Resolution: To explore more farmer’s markets for better ingredients to use in my beers. And to experience more restaurants that are  focusing on beer and food to challenge my palette.

___________________

Randy Clemens

Freelance food & drink writer / author of The Sriracha Cookbook and co-author of The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance

Website: http://www.randyclemens.com

Twitter Handle: @RandyClemensEsq

New Years Resolution: I’ve long placed a high priority on purchasing organic food, but I need to place the same emphasis on seeking out organic beer, wine, spirits, coffee, tea… you name it. How? Well, besides buying and drinking more of it, I’ll also ask for it… EVERY time.

Even after scanning a menu and seeing no organic beers or wines, I’ll ask the bartender or server or store clerk if they carry any. Why? Because demand creates supply, and I’d love to see organic drinks available in more places.

Sure, there are a good number of reputable establishments carrying them now because they too care about the negative impacts that so-called “conventional” farming has on our health and our environment, but many places simply aren’t aware or haven’t yet been enticed enough to care or worse yet, think their customers don’t care. Well, I care, and I intend to help draw more attention to and create more demand for organic beers and wines. I’m Randy Clemens, and I approve this message.

___________________

Andy Sparhawk

Craft Beer Program Coordinator, Brewers Association

Twitter: @AndySparhawk

New Years Resolution: I look forward to attempting to look at the beer world with a wide lens. Recognizing that there will always be something new to learn about or experience.

___________________

New Years Resolution: Beer? What is thing you call beer? I should probably learn more about this next year!

___________________

Don Chartier

Northern Hemispherical Vice Captain for Supply Vectored Marketing Analysis, Lagunitas Brewing Co.

New Years Resolution: Basically just spending more time with friends and family,try and be a better person to all I encounter and continue on my journey in this wonderful world of craft!

__________________________

Stephen Johnson

Co-Founder, New Brew Thursday

Twitter: @newbrewthursday | @darthweef

New Years Resolution: My new years resolution is to introduce myself to at least 50 craft breweries that I have never tried before.

__________________________

Ashley V Routson

Director of Awesomeness, Bison Organic Beer | Founder, DrinkWithTheWench.com

Twitter: @TheBeerWench

New Years Resolution: In 2013, my beer resolutions are to…

1. Taste, taste, taste. There is really no excuse for my failing the tasting portion of the Certified Cicerone Exam other than pure laziness. This year, I am determined to taste more beers in style categories that I am not particularly fond of so that I can have a more well-rounded palate. And I also vow to dedicate more time to off-flavor tasting.

2. Visit more breweries. I live so close to so many awesome breweries, yet almost never venture out to visit them, taste their beers and get to know the people that work at them. This year, I plan on visiting at least one brewery a month as well as attending more industry events. (I really need to get out of the house).

3. Read more books – beer books, that is. I have both Mitch’s IPA book and Stan’s For the Love of Hops – and I’ve barely read 20 pages of each. If I want to get smarter about beer, I really need to read those books!

4. SPEND MORE TIME IN THE NOW, and less time on social media. I used to be the girl who was so busy tweeting, facebooking and instagramming at events, bars, and parties that I would completely miss out on all human interactions. This year, I vow to be in the now when I’m out with people and save the social media posts for later.

__________________________

Happy New Year!

Note: Most of the photos above are either media photos from breweries or Facebook profile pics, unless stated otherwise. If a photo needs credit, do not hesitate to contact me! Cheers!

Founded by Portland’s beloved beer blog BREWPUBLIC — KillerBeerWeek week-long party celebrating the awesomeness of craft beer in the Pacific Northwest (or Cascadia, as the locals like to call it). Celebrating its 4th year, KillerBeerWeek 2012 is scheduled to take place October 21-28th. Eight days (yes, this year’s event spilled over an extra day) of spectacular Cascadian beer.

Every event in the lineup will feature one-of-a-kind beers developed just for KillerBeerWeek and/or rare vintages of beers dug out of the cellar. Among the great list of events are “Mike Fest” and “Shawn/Sean/Shaun Fest” — two events dedicated to celebrating the local brewers (and industry folk) named, you guessed it, Mike and Sean (however one spells it). And as with his past Ben Fest — these events won’t be short of pun-tastic beer names.

The week kicks off with the KillerBeerWeek Summit & Mike Fest at Roscoe’s Pub — and ends with Yetta’s Recovery Beerunch at The Hop & Vine. A full list of events and details of each can beer found in the event section on BREWPUBLIC or on the official poster below.

It takes a lot of time and energy, sweat and tears, blood and vomit (okay, maybe vomit is an exaggeration), to put together such an awesome craft beer celebration. I know this because I witnessed Angelo De Ieso of BREWPUBLIC — my partner in beer, in crime, and in life — spend hours upon hours developing themes for each event, coordinating bar schedules, heckling breweries to brew special beers, conceptualizing beer styles and beer names, working with his designer on logos and promo materials, and then writing about all of it.

As someone who works in the industry, I have a lot of admiration for the time and effort Angelo has put into this event. I know how hard it is to plan and execute one event at a time, let alone eight epic events in a row.

Angelo’s passion and knowledge for Oregon craft beer is both extensive and contagious. His love for and dedication to the people who make it is even more impressive. All in all, the killer combination for igniting a Killer Beer Week. Hope you can join the party!

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!

Today I would like to introduce to Ben Edmunds, the genius brewer behind Breakside Brewery’s outstanding line-up of aristan beers. Inspired by his passion for the culinary arts, Ben is one of the most creative and innovative brewers in the craft beer industry. As a graduate of both Yale University and the Siebel Institute of Technology, Ben is not only talented, but extremely intelligent. Cheers!

Photo Credit: BREWPUBLIC.com

Inside the Mash Tun: Ben Edmunds

Head Brewer, Breakside Brewery
Portland, OR
Twitter handle: @breaksidebrews

How did you get into the craft beer industry?
I am a long-time craft beer lover and homebrewer. I left my job as a high school teacher in 2008 to move to Portland, where I was amazed by the depth of the craft beer scene. I always had it in the back of my head that I might want to try and become a pro brewer, and moving to Portland confirmed it for me. In 2009, I went to the Siebel Institute to get my training. I returned to Portland in 2010 and have been here in the industry ever since.

How long have you been brewing at Breakside?
I’ve been involved with Breakside since the planning phase–the owners and I first met in early 2010. It wasn’t until November 2010 that we were actually brewing in house. Since then we’ve been going strong!

Photo Credit: BREWPUBLIC.com

Out of all the beers you have brewed, what is your all-time favorite?
We made a lot of different beers–over 85–last year, and we’re on track to do the same this year, so it’s hard to pick just one. We made a spruce beer last summer called “Just the Tip” Spruced Wheat that I really loved. We made a German Pils last fall that I was really proud of as well.

What is your favorite beer and food pairing?
I don’t know that it’s my all time favorite, but recently I was at a beer dinner where we had a Bourbon Barrel-Aged Tripel paired with pork scrapple. That was pretty mind blowing.

What is the best part about working for Breakside?
We’ve got a fantastic staff and wonderful regulars. Everyone in our pub looks forward to trying new beers, and on a small brew system we get to be really creative. Portland is also the greatest beer city on the planet, and one of the direct perks of working for Breakside is that I get to contribute to and learn from the beer community here.

If you were a style of beer, what would you be and why?
I guess I fancy myself as a saison of sorts. Fruity and dry…appropriate in most situations and well suited to food.

Beer Bloggers Conference Panel - Photo Credit: Emily Engdahl

Outside of craft beer, what are some of your other hobbies and interests?
I’m an avid cook–if I weren’t a brewer I would definitely work in a kitchen, and some of my closest friends are cooks and chefs, so we spend a lot of time playing with cooking projects in our spare time. Portland has a lot of great smaller music venues, so I love going to see new music and up-and-coming acts. I do the gym thing a lot these days. Usually I’ll spend a lot of time on a day off in a coffee shop reading the New York Times, The Economist, or one of the books I have checked out from the library.

And lastly, what does craft beer mean to you?
I’m a brewer because I believe that creating a great environment with beer and food creates great community. Making beer is also a labor of love–it requires patience, trial and error, precision, living with your mistakes, technical rigor, imagination. I love that at the end of the day, I have a product of my own making to share with someone. It’s an industry that’s equally committed to quality, artisanship, and fun.

————————————————————-

Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Saturday evening, starting at 6pm, The Guild Pub will experience an invasion of brewers and a three-way tap and cocktail menu takeover. Representing the home team is Commons Brewery, a small craft brewery located in Southeast Portland, Oregon. Joining the threesome from the North is Mt. Tabor Brewing, the newest craft brewery to open in Vancouver, Washington. And completing the love triangle, from the state to the South, is Bison Brewing, a 100% certified organic craft brewery from Berkeley, California.

“The Guild has been interested in doing beer cocktails for some time and is excited to partner with three innovative craft breweries, Portland’s number one source for beer news, and the country’s premier beer mixologist for the first of many beer cocktail events to come.”  – Dan Roy, owner of The Guild Pub.

For four straight hours, The Guild Pub will feature a menu of original beer cocktails designed by each of the breweries with the help of BeerMixology.com’s founder, Ashley “Beer Wench” Routson. In addition to the cocktails designed by each brewery, there will be a special “his & her” beer cocktail collaborated on by beer blogging duo, Angelo De Ieso and Ashley Routson. Sample pours of each beer will be available for the inquisitive minds craving a side by side analysis. Brewmasters from each brewery will also be in house, making the menage-a-trois of beer love an even more intimate experience.

The Beer Mixology Hat Trick
Who: BREWPUBLIC, Commons Brewery, Mt. Tabor Brewing, Bison Brewing
Where: The Guild Pub
1101 East Burnside Street
When: February 25th, 6-10pm
Cost: $8 per cocktail, $4 per pint

Several craft breweries made waves this year – whether it be announcing new projects, collaborations, major expansions, or other extraordinary achievements. In your opinion, what brewery was the most impressive in 2011?

Angelo: I think the whole idea of New Belgium and Sierra Nevada opening up on the East Coast or Stone opening in Europe is big news. When that actually comes to fruition, maybe in the next year or so, those will be huge. But as far as what I’ve been impressed with in 2011 is the exponential growth of craft breweries, especially village and neighborhood breweries. This gives each region within a region its own personality and flavor.

Expansions by Ninkasi, Deschutes, and 10 Barrel Brewing are quite impressive. Speaking of Deschutes and 10 Barrel, the growth of the Bend, Oregon beer scene is mind boggling. GoodLife Brewing is totally kicked ass in their first year in existence. I see many more great things coming from them. Also, Logsdon Farmhouse has been impressing a lot of palates around here. This is understandable since founder Dave Logsdon is no rookie when it comes to beer. He was an original brewmaster for Full Sail and helped start Wy’east Labs. I’m also continually impressed by Breakside Brewery and what they are turning out.

Brewer Ben Edmunds landed a GABF silver for his stout in his first year brewing pro. I am also stoked about a potential expansion from that brewery. Other noteworthy tidbits include Hopworks new Bike Bar opening, Alameda’s new expansion production facility, many new bottle shops and taprooms coming to life, and the soon to be all-star tandem that is Gigantic Brewing. Oh, yeah, and the fact that there are new breweries popping up in Vancouver,WA like that tasty Mt Tabor Brewing and soon Loowit Brewing over there. Too much to mention all around the PNW.Almost even forgot to mention the phenomenal flavors coming out of The Commons Brewery in SE Portland, too

Ashley: I agree with you that Sierra Nevada, New Belgium and Stone’s announcing the development of satellite breweries is monumental, but since they have yet to happen I cannot say they were the most impressive moves in 2011. The brewery that stands out most to me this year was Ninkasi, which experienced the greatest growth in the craft beer industry this year. Ninkasi passed New Belgium as the ‘fastest growing craft brewery’ – which is pretty damn impressive. They very successfully executed three key elements of growth: increased product production, increased sales in existing markets, expanded into new markets and states, and also expanded the product line.

What beer trend excited you the most in 2011?

Angelo: Overall growth of the craft beer industry. So many new and innovative breweries. And the small breweries aren’t the only ones getting inventive. Deschutes and Widmer are investing a lot into their geek niche audience. It’s so pleasant to see this. As far as style trends I think the wild ales are still a big one this year, as is barrel-aged brews, Belgian-style brews, and there has even been a push to highlight more lower abv styles which is great in my book.

Ashley: No time like the present to plug my latest hobby, beer mixology. A relatively new and evolving trend, beer cocktails are popping up on bar menus in most of the big cities and have been quite the buzz amongst the food & beverage writers. As both a beer expert and spirits enthusiast, this trend excites me greatly — so much so that I am launching a site dedicated to it.

I’m right there with you on the lower abv push. As someone who typically does not gravitate towards higher gravity, high alcohol beers, I was also excited to see a swing towards producing more balanced, low alcohol, session beers.

Speaking of session beers, what are 5 of your favorite sessionable beers that you enjoyed in 2011?

Ashley: Moonlight Brewing’s Death and Taxes is quite possibly my favorite “session” beer in the world. Other notable session beers I imbibed this year include Ninkasi’s Helles Belles, Linden Street’s Burning Oak Black Lager, Uncle Billy’s Helen Keller, and The Bruery’s Hottenroth Berliner Weiss.

Angelo: Burnside Gratzer, Russian River It Takes A Lot of Great Beer to Make Great Wine, Upright Todo Modo, Widmer Himbeer, Bend Ching Ching Berliner Weiss.

Of all the new beers released this year that you have tasted, what three stand out the most?

Angelo: Block 15 Golden Canary crushed it big time for me. I was over to Saraveza everyday when that beer was pouring. The perfect wild ale in my opinion. It had soft tart and creamy notes to it up front and finished with a beautiful breadiness that I look for. Similar to this was Elysian’s Mr Yuck, a wild pumpkin ale that poured at the KillerPumpkinFest I organized with the Green Dragon. I really loved Widmers Himbeer Gose when I first tried it at the Fruit Beer Fest in June. A light, tart, fruity, sessionable dandy. I had it again the other night at Roscoe’s Pub and the color and flavor from the raspberries in it are divine. My third pick would have to be Ninkasi Sleigh’r or Fort George 1811, possibly even Upright 5 — these are beers I’ve quaffed tough on, especially the last two, since they are year rounders.

Ashley: Well, naturally I have to plug myself and Bison Brewing on this question. We released some really interesting draft-only beers this year. My three favorite were probably Saison de Wench (a recipe that I helped develop and brew start to finish), Tangerine Trees and Marmalade Skies (a Belgian Tripel brewed with orange marmalade and aged in Bourbon barrels) and the Zeal Island Pale Ale (collaboration beer brewed with New Brew Thursday using only New Zealand hops). Outside of Bison, notable releases this year included Firestone Walker XV, Goose Island’s King Henry Bourbon-Barrel Barleywine, Breakside’s Gin Barrel-aged Double Wit, Cascade’s Sang Noir, Rise of the Fifth Horsemen Saison collaboration beer, and Crooked Stave’s Pure Guava Petite Sour.

What do you think was the most well-organized beer festival this year?

Angelo: I would have to say that overall the GABF is the most well-organized beer fest of them all based on sheer magnitude. Locally, I would have to tip my hat to the Oregon Brewers Festival, the largest Northwest beer fest.

Ashley: I could not agree more. The Oregon Brewers Fest marked my very first trip to Portland, which in itself made the event a stand out experience. As a brewery rep, this was by far one of the most fun events because the organizers really took care of us. For those unfamiliar with OBF, the brewers had a dinner the night before and a brewers breakfast the day of the kickoff, from which they marched us, in a parade fashion, down to the fest. Outside of this event, I have not heard of any other brewer parades. The event itself was extremely well executed. IDs were checked at the gates and there were several token stations setup around the entrance. Beer pours were paid in tokens, so over-consumption was really well controlled. The weather was also amazing, which definitely helped for the outdoor venue. Major props to Chris Crabb and her possy for awesome event execution!

Photo Source: BREWPUBLIC

Speaking of GABF, what were some of your highlights from this year’s Great American Beer Festival?

Ashley: This was my first GABF as a brewer, which is an all together different experience than attending as media (or as a volunteer or normal citizen, I’m certain). Bison Brewing entered Saison de Wench in the competition as well as poured it on the floor. I don’t think I have ever been prouder to pour beer.

Outside of the fest, though, there were some pretty kick-ass events. The best event I was invited to was a beer dinner co-presented by Top Chef winner and owner of Girl and The Goat, Stephanie Izard, and Jared Rouben, CIA graduate and brewmaster at Goose Island’s brewpub in Clyborn. The two collaborated on a beer recipe, which was also released at the event. We were greeted with cocktails and appetizers at the door, followed by, what felt like, a zillion courses of amazing food paired with equally amazing beers.

Lastly, I finally got the chance to meet the Alstrom Brothers, whom up until that point I had no relationship with, unless you count my rather harsh rants against them and Beer Advocate’s forum. Meeting the brothers in person completely changed my perception of the men, and I very humbly retract all unfounded statements I had made against them a few years back.

Angelo: GABF highlights were the following: Catching up with friends from Oregon and afar. It was nice to see our great state so well represented. The satellite events at Colorado breweries and pubs were spectacular. Seeing Oregon and Washington brewers win awards was another big highlight for me. It made me proud to  be from this region.

What was the most memorable beer event that you organized in 2011?

Angelo: KillerBeerWeek was a lot of work to organize and quite rewarding. 8 days of great events at 8 great craft beer spots around town. Others included Division Street BrewPubliCrawl, My Beery Valentine and IIPA Fest at Saraveza, as well as Van Havig Night at the Grain & Gristle.

Ashley: Virtually? Or in real life? Virtually, I had a lot of success and support for International #IPADay — a 24 hour virtual celebration of the India Pale Ale, one of craft beer’s most iconic styles. Locally, I hosted a very successful IPA Day fest, featuring over 10 local IPA’s. We were able to raise nearly 2k for a local LGBTQ charity, which was amazing.

As for exciting and buzz worthy beer events that I organized for Bison Brewing, I think that our most recent Holiday Beer Cocktail event was probably the most fun to organize and execute this year.

What are the top three beer blogs that you regularly read in 2011?

Ashley: You mean, besides BREWPUBLIC?? *wink* Honestly, this is a tough one because I am friends with so many beer bloggers and I would hate to narrow down my list of friends to a mere three. I’m a big fan of Denver Off The Wagon, a collaboration blog focused on the Colorado booze scene. As for my backyard, the Bay Area Beer Bloggers website has an aggregated feed of all the local blogs, which makes it the best comprehensive resource for the SF Bay Area. When it comes to video blogs, New Brew Thursday is my poison of choice. And of course, The Brewing Network is the best audio blog resource for all things craft beer and homebrewing.

Angelo: 2 Beer Guys from North Shore, MA. Those guys keep me updated on all the beer goings on in New England, where I am from. Beervana from Portland, OR. Jeff Alworth is an amazing wordsmith who is a pleasure to read. And number three is the Oakshire Beer Blog. Brewmaster Matt Van Wyk is a talented writer who offers the public insight into the world inside his amazing brewery. Of all brewer bloggers, he’s tops.

And last but not least, what are the three most memorable things that happened to you this year?

Angelo: 1. Connecting with Ashley Routson aka The Beer Wench. 2. The Month of May. Two of my favorite beer events happened in May: Eugene Beer Week and the Boonville Beer Fest. 3. Working at By The Bottle and Upright Brewing, two of my favorite beer places run by people I love.

Ashley: It might sound extremely cheesy to our readers, but since you already went there, I would have to say that meeting you [Angelo] tops the list. A very important second was finally landing a great job in the craft beer industry after years of struggle and kicking and fighting to get in. Lastly, the launch of International #IPADay, quite possibly the largest social media based craft beer movement, was a major personal success and a big feat for the industry in general.

—————————————————

So many awesome memories and experiences from 2011!! Looking forward to having more in 2012!!! Cheers!!!

The Holiday Ale Fest is unlike any other winter beer fest that I’ve been to or even heard of. The organizers of the fest have extremely strict requirements — any beer poured must either be of a rare vintage or it must be brewed exclusively for the Holiday Ale Fest. Essentially, this fest is a heaven for beer geeks, boasting dozens of the rarest beers in the world.

Sadly, my trip to Portland was short and sweet, spanning exactly 48 hours. The only days of the fest that I was able to attend were Friday and Saturday — the two busiest and craziest days of the event. Luckily, I arrived early enough on Friday and was able to make some rounds before the insanity started. Unfortunately, I was unable to taste every single beer at the event. However, I relied heavily on the palate of one of Portland’s most beloved beer bloggers and beer experts, Angelo De Ieso of BREWPUBLIC, to guide me to the best beers in the fest. Here are my top 5 picks of the weekend:

1. Sang Noir 09′

Cascade Brewing Barrel House
Barrel Aged Sour Ale • ABV: 9.3% • IBUs: 9 • O.G.: 20.0° • F.G.: 3.5°
Description: This NW-style sour ale is a blend of red and double red beers that were aged in Pinot Noir and Bourbon barrels for 12-24 months. Look for sharp dark cherry and slight Bourbon notes in the nose and the first sip, where tart cherries and oak will soon take over and take you on a wine-like journey ending with a dry, tart fruit finish.

Wench’s Notes: I was extremely lucky to catch the special release of this vintage barrel-aged sour. Deep ruby brown in color, medium-bodied with excellent carbonation, Sang Noir boasts flavors of dark sour cherries, blackberries, balsamic vinegar and sherry wine with hints of oak and vanilla with a touch of earthy funk. Wine-like with a notable viscosity, Sang Noir finishes tart and dry leaving the palate craving more.

Can’t lie, I’ve never had a bad beer from Cascade. In fact, every beer I’ve had from them has not only been good, but extraordinary, and the Sang Noir is no exception.

2. Sang Noir

Cascade Brewing Barrel House
Barrel Aged Sour Ale • ABV: 9.3% • IBUs: 9 • O.G.: 20.0° • F.G.: 3.5°
Description: This deep, dark double red was aged over a year in Pinot and Whiskey barrels, then blended with a barrel of Bing cherries. This deep and rich NW double red is one of our most complex winter offerings.

Wench’s Notes: The current vintage is considerably more tart than it’s 09′ sibling, but excellent nonetheless. Lots of sour cherry and lactic flavors with a touch of oak and vanilla. Filled up an entire mug twice with it — and probably would have been satisfied drinking it the entire time.

3. 100% Bourbon Barrel Aged Velvet Merkin

Firestone Walker Brewing Co.
Oatmeal Stout • ABV: 8.6% • IBUs: 33 • O.G.: 15.0° • F.G.: 5.5°
This small batch traditional oatmeal stout is brewed with 15% oats, 31% Maris Otter malt and a portion of roasted barley and hopped with US-grown Fuggles. The combination produces a smooth and creamy mouthfeel, accompanied by a mild bitterness and a roasted caramel finish. This batch was aged on 100% Bourbon barrels, most from Heaven Hill.

Wench’s Notes: Not my first time tasting this beer, however it was the first time tasting this vintage. Deep brown in color with a creamy off-white head, Velvet Merkin seduces the senses with rich aromas and flavors of chocolate, espresso, vanilla, oak, and roasted malts. Addition of oats gives it a creamy mouth feel. Notable alcohol warmth from the Bourbon barrel aging, yet still smooth and drinkable. Velvet Merkin is one of the sexiest beers I’ve ever had.

4. Tangerine Trees & Marmalade Skies

Bison Brewing
Bourbon barrel-aged Belgian Tripel brewed with Marmalade
A first in its history, Bison Brewing aged its special draft-only release Belgian Tripel brewed with locally-sourced navel orange marmalade into Evan Williams Bourbon barrels for 5 months. The result is a full-bodied ale boasting rich notes of toasted oak, vanilla, sugar cookie and burnt caramel with hints of orange zest and a slight alcohol warmth.

Wench’s Notes: “Picture yourself in a boat on a river, with tangerine trees and marmalade skies. Somebody calls you, you answer quite slowly, a girl with kaleidoscope eyes.” – That is the state of mind this beer will put you in — a psychedelic state of euphoria. Tangerine Trees & Marmalade Skies reminds me of a classic Sidecar cocktail — boozy with hints of citrus, vanilla, oak and caramel.

Obviously, I’m very partial to this beer since I work for Bison Brewing and I got to name the beer — but that doesn’t mean that it really wasn’t the 4th best beer I tasted at the event. I was extremely impressed by it, and drank my fair share of it.

5. The Nutcracker

Oakshire Brewing
Gingerbread Imperial Porter • ABV: 8.0% • IBUs: 30 • O.G.: 19.7° • F.G.: 4.7°
The Nutcracker is a rich imperial porter with notes of aromatic ginger and cinnamon, perfect sustenance for those chilly damp holiday nights.

Wench’s Notes: Even though I’ve sworn off The Nutcracker forever (my parents danced in it for nearly 15 years and I’ve seen the ballet more times than I’d like to admit), I made an exception for this beer though. Deep brown in color, with solid carbonation and a medium-heavy body, The Nutcracker boasted rich aromas and flavors of roasted malt, chocolate, cinnamon and ginger. It was notably spicy from the use of raw ginger, yet not overwhelmingly so. For an 8% alcohol beer, The Nutcracker was entirely way too smooth and drinkable for its own good and I can see it getting me into some serious trouble.

BEST BEER NAME:

BARRY WHITE’S VOICE IN A BARREL, Bison Brewing

I would love to be modest about this one, but since the majority of festival goers thought it was the best name, I can’t deny it.

“Barry White’s Voice in a Barrel is a dark, slow-pouring aphrodisiac of the smoothest proportions; rich roast, luscious oak, bittersweet and oh so sexy.” – Dan Del Grande, Bison’s Brewmaster & Owner

This is the first time in its 23-year history that Bison Brewing has aged its flagship beer, the iconic Chocolate Stout (often referred to as “Barry White’s Voice in a Bottle”), in Bourbon barrels. Taking into consideration the base beer’s moderately low alcohol content and medium body, Bison’s brewmaster Dan Del Grande decided to age the Chocolate Stout for  8 months in second use Four Roses Bourbon barrels. The result is a delicately balanced, medium-bodied ale boasting notes of toasted oak, vanilla, dark chocolate and espresso with hints of molasses and caramel.

————————————–

Outside of the actual beers at the fest, there were a lot of additional highlights. The top highlight of the entire weekend, for me, was meeting Angelo of BREWPUBLIC, a fellow beer blogger for whom I have tremendous respect and adoration. Angelo was kind enough to help a first timer navigate the fest like a seasoned pro.

Photo Credit: BREWPUBLIC

Portland’s Yelp team was also in the house, with a “Roving Photo Booth” (designed by local artist: Pete Soloway) near the entrance gates. Not exactly being the most camera shy person, I spent quite a good deal of time hanging out with the Yelp boys, striking a few poses and even starting a spontaneous German Sparkle Dance Party.

Photo Source: Portland Yelp

The Oregon Lottery also had a photo booth set up inside the fest, with an ugly sweater theme. Festival goers were promoted to deck themselves out in a selection of ugly xmas sweaters and pose with tacky holiday props. Sadly, I only did it once (pics still aren’t up, though)…

Angelo and his friend Dean

I was delightfully surprised to reunite with my friends Brad and Maeve from the Chicago based video podcast, Hop Cast, at the Holiday Ale fest. The beer industry never ceases to amaze me. It is so awesome that I can be visiting a different city at the same time as friends from another region in the country, and just randomly attend the same beer event. Sooooo cool.

Also had the opportunity to meet many new friends, as well as see some old friends. Was really exciting to meet Preston, one of the fest founders who also works as a blender for Cascade Barrel House. Learned all about a new blackberry blend the brewery just did which, unfortunately, was such a small batch that we won’t see it outside of the brewery.

Moral of the story, the Holiday Ale Fest was a really fun event. Fantastic beers with fantastic people in a fantastic city, how could you go wrong?

Cheers!

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: ANGELO M. DE IESO II

AUTHOR OF: BREWPUBLIC

Beer Blogger Interview

Full name: Angelo M. De Ieso II
Twitter handle: @BREWPUBLIC
Name of blog: Brewpublic
Current location: Portland, Oregon, Cascadia, Beervana

Background “Snapshot”

1. Where did you grow up?

Central Maine, in and around Dover-Foxcroft

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

Played a bit of intramural basketball for our radio station, but that’s about it. Was mostly a bench warmer in high school

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

Beside sipping the head off my dad’s beer as a child, my first full beer was probably when I was a sophomore in high school.

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

It was a warm Busch Light my older friend Don had. It was more of a rebellion thing than a taste thing.

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 school at Emerson in Boston and U-Maine Orono for a brief stint. I wasn’t really serious about my education fresh out of high school. So I took about six years off before getting a BS in Speech Communication at Portland State University in Portland, Oregon. I was heavily involved in the college radio station KPSU where I served mostly as the music director but also as program director and promotions director for a bit. I was also really involved in a few writing groups throughout college where, like at KPSU, I met friends that I still keep in touch with today.

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:

I remember first enjoying beer for the ABV levels, but I did have a Samuel Adams doppelbock that an older homebrewing friend gave me and remember how malty it tasted. After too many years of Mickey’s, I finally fell in love with the now defunct Lagunita’s Dogtown Brown when I lived in San Francisco. I soonafter moved to Portland, Oregon where my knew no one. I was working on graveyard shift and met my friend Shane who was a grocery clerk on the night shift across from my apartment building. He was gungho about beer off the bat and got me drinking Deschutes, Full Sail, BridgePort, Nor’Wester, Saxer, Widmer, and imported stuff like Spaten Optimator. He would make fun of me for drinking swill beer and I finally came around to really loving the complexities that craft beer had to offer.

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

Well, I think that I went through a similar progression of craft drinking that many people go through. I started cutting my first tooth on affordable quasi-craft brands like Henry Weinhards and Blitz. Then I soon moved on to hoppy beers. I’d seek out the biggest hoppiest and often booziest beer I could find, and would often times only concern myself with IPAs and IIPAs. Then, I became burned out on palate wrecking bitter bombs and opted toward ambers, brown ales, stouts, porters, etc. That is until I realized the wonderful world of Belgian beer and wild ales. Even at a point recently I got burned out on sour, sour, sour, and now, I think my palate is at its most eclectic phase. I feel I am much more attuned to recognizing off-flavors and other components of beer through experimentation and education. In many ways I am still quite a novice, so I am excited to continue to realize new “ephipanies” with beer and flavor.

Beer Blog Background

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

I started Brewpublic around September 2008.

2. What inspired you to start writing your blog?

I have always had an affinity for writing about art, music, and culture. My first passion for writing came with music. I did music reviews for a few local papers and zines. I was a music geek. Then, after being a beer enthusiast for a few years and tinkering with homebrewing, I took on a job at Belmont Station in 2006. Here I was writing for their beer blog as well as one called Guest on Tap which was tied to a column of the same name that ran in the Portland Tribune. That was when I know I wanted to be a beer blogger. I made a few half-ass attempts at writing beer and brewery reviews traveling around Oregon. Those, in retrospect, seem pretty novice, but it opened my eyes to the possibilities.

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

I wanted a name that was easy to remember and resonated with people. My college friend Aaron Miles, who is Brewpublic’s graphic and web person sat with me for a few days brainstorming names. “Yeast Meets West”, “Portland Pint”, and many that we discovered were already taken. We almost settled on Brewpublican, but since we are far left leaning liberals, his wife suggested that it sounded to GOP-esque. So, we settled on Brewpublic. We want to be a community and an inclusive site that even novices can appreciate, yet without dumbing ourselves down to appeal to a broader audience. I am happy with Brewpublic as the name today, though I often hear people throwing out misnomers like BrewRepublic or BeerPublic. But, hey, whatever…

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

My ultimate goal is to advocate for the proliferation of craft beer. Moreover, I think it is important for Brewpublic to showcase what we have regionally here. I don’t want the site to be narcissistic or too editorialized, but sometimes that can be the nature of any blog. I want it to be a resource that people use to find out what is going on in our community. Further, it is an expression, on some level, of how much I love beer. I think the popularity of our site is a testament to how superior the Pacific Northwest’s beer culture compared to the rest of the world. I will always at heart be a New Englander, but I honestly believe that no other place can hold a candle to this region, and particularly Portland, Oregon when it comes to craft beer.

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

I think the first time I got a media pass to an event was a milestone event for me. Now I get invited to more beer events than I could possibly attend, but I will never forget when Jamie Floyd of Ninkasi first put me on the media list for Sasquatch Fest in Eugene. It made me feel like, “yeah, this is what I want to do.” Probably the coolest thing of all has been becoming friends with my mentor John Foyston of the Oregonian/The Beer Here. John is a true Renaissance man who I deeply respect and admire. He is an example of what enjoying beer is all about to me.

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

Tough question. I regularly check in with Adam Nason’s BeerNews.org site. He puts forth an amazing amount of content on a national scale that I have to salute. Before him, the late William Brand’s What’s on Tap was probably the first I read and thought “Holy crap, this guy is insanely driven. How does he do it?” He set the mark for the rest of us in the beer blog word, whether people know him or not. The ultimate regional respect goes out to John Foyston of the Oregonian’s The Beer Here. Don’t mean to shine him too hard, but he was the original. He was blogging about beer and getting you all the Hop Tips before anyone else. Now there are several noteworthy voices like Jeff Alworth of Beervana and Ezra Johnson-Greenough of The New School, but all of us in this area owe a little to John.

Beer Talk

1. What are your top 3 favorite beer styles?

Impossible question, but I will entertain it. I’ll say Berliner Weiss, Bavarian Pilsner, and American Pale Ale. It’s nice to have more than a few in a session, so why not go with these three…

2. What are your top 3 favorite breweries?

Again, that’s like asking me what my three favorite bands or films are. I will offer the following three with a brief explanation as to why they were chosen (I am sure once I send this to you, it will change).

• Avery Brewing, Boulder, Colorado – Not in Oregon?! I know, right. Avery gets the nod for doing an array of styles from hoppy IIPAs and barleywines to barrel-aged stouts and wild ale. I find this to be the benchmark of a great brewery. Their repertoire is simply mindblowing. I even named my cat Avery after their fine beer.

• Upright Brewing, Portland, Oregon— Upright gets the nod from me in a many ways because of my connection to the brewery. Founder/brewer Alex Ganum is one of my dearest friends. I think the personal connection is a big thing for me. I think when beer, especially world class beer, is being produced by someone you care about and are close to, it makes it that much better. Beer, after all, is a sort of social glue that binds us. It’s not just that I love Alex, Gerritt, and the rest of the people at Upright, but I think they make the best barrel-aged beers in the region, save for maybe Block 15, Cascade, or Oakshire.

• New Glarus, New Glarus, Wisconsin—Unfortunately, I don’t have easy access to the beers of this fine brewery, but I have had a lot of different brands from them, all exceptional. When I visited the brewery in 2009, it was an incredibly mindblowing experience getting a tour from brewmaster Dan Carey and getting to sample all of his beers in his QA lab. Everything from their Totally Naked lager up to their Black Top CDA and Ice Barleywine are all phenomenal. Plus his Thumbprint Series and the tart fruit ales are some of the most spectacular brews I have ever witnessed New Glarus’ IIPA is the best I’ve ever tasted. Mad respect for these folks!

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

If it were just for the beer, I’d say that I am pretty contented in having worked for Cascade and Upright, but I would have to say I’d probably work for Nogne O, simply so that I could live and work in Norway. Perhaps it would be nice to work at an Italian brewery like Nuovo Birrifico. I’d even consider working at Hallartau or Epic Brewing so I could live near Auckland in New Zealand.

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

I am a homebrewer. Not as prolific as many people I know when it comes to the art, but I do enjoy making beer from time to time. Probably the most interesting beer I made was a Rooibos Red Ale with black tea, oatmeal, and orange peel. I love Rooibos and I think more people should brew with it.

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

None. I have taken the BJCP course but never tested out. I would love to go to Siebel someday. In fact, I plan on it.

7. What is your favorite beer and food pairing?

I guess I would have to say pizza and IPA. Full Sail Wreck the Halls or Double Mountain Fa La La La La with a nice oregano, basil, and garlic heavy pie is top notch.

The Personal Side

1. What is your current day job?

Besides running Brewpublic, I work as a beertender at By The Bottle in Vancouver, Washington. I also work part time at Upright Brewing.

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?

Not sure. I think I am happy right now. I wouldn’t mind involving myself more in helping those less fortunate than myself or in working with animals.

3. Are you married? Children?

No. no.

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

Music, film, exercise, vegetarian cuisine. I don’t know, beer takes up a lot of my time and energy.

Off The Beaten Path

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

Another tough question. I honestly don’t know how to answer this. I guess I would want to be something tasty with a good nose, not too dank or funky.

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 choose and why?

Man, these are hard questions to answer. Maybe a Drie Fonteinen Geueze, Deschutes The Abyss or The Dissident, Sierra Nevada Celebration. I guess I would choose these because they leave a nice lingering taste in my mouth.

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

I guess I would need to know you better to design a beer around you. I suppose I would find out what kind of beer you’d like to drink and perhaps make use of some ingredients from your area or where you grew up, or perhaps something symbolic of who you are and what caters to your palate. Probably not a Fresh Hop CDA.

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

I would want my super powers to be able to make myself and everyone around me happy. Not ignorant bliss, but just peacefulness and joy. Does that sound lame? How about the ability to read minds when I choose.

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

Hmmm. I did a lot of stupid shit when I was younger. Nothing super crazy. I’ll have to think on that one…

6. What are your thoughts on bacon?

I used to be obsessed with bacon when I was in high school. I played drums in a punk band when I was 19 that had a song called “Bloody Bacon Meet” attesting to our love for bacon. However, for the past 14 years or so, I have been living on a mostly vegan diet. I am a lover of animals and chose no longer to eat them. Therefor I do not eat bacon. I know, right.

Was an honor to interview one of Portland’s most beloved beer bloggers and beer geeks. Thanks Angelo! Hope to grab a beer with you soon. Cheers!

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: PETE DUNLOP

AUTHOR OF: BEERVANA BUZZ

Beer Blogger Interview

Full name: Pete Dunlop
Twitter handle: beervanabuzz
Name of blog: beervanabuzz
Current location: Portland, OR

Background “Snapshot”

1. Where did you grow up?
Clarkston, Washington. It’s a small town on the Snake River in the southeastern corner of Washington state.

2. What sports if any did you play growing up, through college and beyond?
Growing up, I enjoyed water skiing, snow skiing. I played high school football, which was maybe not the smartest thing in retrospect. I wasn’t very big. Luckily, most of our opponents weren’t either. After high school, I focused heavily on tennis and got pretty good. I started playing racquetball while I was in grad school and still play today. I also enjoy golf, cycling and skiing.

3. How old were you when you had your first beer?
Oh, definitely not very old. My dad didn’t have a strict policy about kids and beer. I was probably 5 or younger when I tasted my first beer.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?
It was some kind of macro brew…probably Pabst or another Midwestern beer. My parents came from the Chicago area. I was in the backyard in Pleasant Hill, Calif. It was a hot summer day. I’m sure my dad was having a beer and I got part of a glass. I remember thinking, “Hey, this isn’t too bad.”

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 attended Washington State University in Pullman, which is about 30 miles from Clarkson. My undergrad program was mostly unfocused. I took a lot English and history, and earned a BA in Liberal Arts. I worked in record stores during school and for a few years after I graduated. I decided there wasn’t much of a future in it, so quit and I entered graduate school. I eventually earned a Masters in history. I didn’t realize there wasn’t much of a future in that, either. Probably the best experience I ever got was working on the student paper, The Daily Evergreen, for several years. For two years, I wrote and edited opinion stuff and later edited sports. That was great experience.

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:
I knew about craft beer before I moved to Portland in 1989, having been introduced by a farmer friend in Pullman. I wasn’t instantly converted. I drank a lot of Henry’s Blue Boar while in grad school. After I got to Portland, my tastes gradually evolved. Craft beer was everywhere in Portland and you couldn’t miss it. One of my favorite places back then was Bridgeport Brewing. This was back in the days when what we now call the Pearl District was comprised of industrial warehouses. The streets were virtually impassable for much of the year, with gigantic potholes big enough to swallow a Volkswagen. Bridgeport was a rustic, quaint place that served good craft beer and wonderful pizza. I loved going there and we went there often.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:
The most significant epiphany occurred in July 1991, when a friend invited me to the Oregon Brewers Festival. That was an eye opener. They were serving all these terrific beers in the park. You could get a beer and enjoy the sights, whether it was the young ladies or the Willamette River. I missed the 1992 OBF because I was out of town. But I haven’t missed one since. To me, the OBF is the quintessential beer event of the year in Portland…probably in the Northwest, maybe on the West Coast. I can say with complete confidence that the OBF changed my view of craft beer.

Beer Blog Background

1. How long have you been writing your beer blog?
I started writing the blog over the summer, June or July. It’s not very old.

2. What inspired you to start writing your blog?
I’ve been doing a bit of freelance writing, which included stories about Portland beer events and breweries. I noticed that these stories got a lot of hits. I decided to write a book about the craft beer culture here. Once I made that decision, the blog was a logical step. The book, Beervana Rising, was published as an eBook in September. The book and the blog complement each other.

3. Why did you choose the name of your blog?
I wanted Beervana in the title from the start. I messed around with some possible modifiers and eventually landed on Beervana Buzz. I’m not sure it works, but it’s okay.

4. What are you personal goals for your blog? What do you hope to achieve with it?
It’s a good place to showcase my writing. I’ve got a website with work samples and I write another blog dealing with football. But the beer blog is top dog. It’s fun and, like I said, it goes with the book. It gets me noticed. Maybe it will help me get a job in the beer industry at some point. Maybe it just furthers my writing.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?
Meeting other people who care about good beer has been the coolest thing. The Bloggers Conference was an eye-opener. We get a little beer-centric here in Portland because we have so much going. It was so refreshing to meet people from all over the place who are just as passionate about beer as people here. That was a big WOW for me.

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

• Beervana (Jeff Alworth) is probably my go-to site. I read Jeff’s stuff long ago when he wrote for the Willamette Week. He covers are wide range of beer topics.
• Beeradvocate: Most complete beer site around. Ratings, reviews, etc.
• Brewpublic Maybe the most complete blog around.

Beer Talk

1. What are your top 3 favorite beer styles?

• IPA: Firestone Walker, Pliny the Elder, Hop Stoopid, Laurelwood Workhorse, Boneyard RPM, many more
• Red or Amber Ale: Red Nectar, Red Rocket Ale,
• Barleywine: Hair of the Dog Doggie Claws, Full Sail Old Boardhead
• Barrel-aged blends: Hair of the Dog and Cascade Brewing Barrel House make a lot of these

2. What are your top 3 favorite breweries?

• Hair of the Dog (exquisite beers, classy tasting room and restaurant)
• Russian River (I’m visiting Thanksgiving weekend!)
• Deschutes (always thinking about quality)

3. If you could work with or for any one brewery, which one would it be and why?
I’d want to work for a brewery that cares about quality and uniqueness. Hair of the Dog is at the top of my list because Alan Sprints, to my way of thinking, is the Steve Jobs of craft beer in Portland. He started by brewing old world ales and eventually got into barrel-aging. Others are following now, but Alan has been doing this seemingly forever. I have a ton of respect for this guy and what he does. There are a lot of great breweries producing great beers in Portland and elsewhere. What he does is unique.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?
I brewed consistently for 15 years, then quit several years ago due to issues with bad batches. I sold all my stuff. I just recently started again…brewed a red ale at one of our local on-premise brewing supply places. I’ve got a notebook full of recipes. Lots of tweaked IPAs, as well as reds and others. I once made a dopplebock that was pretty good, though it took forever to finish fermentation. The most interesting may have been a red lager fermented in the garage during the winter back in 1998. The weather cooperated exactly once. I tried to make this beer again, unsuccessfully…too much temperature variation.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?
What’s that? Maybe someday.

6. What is your favorite beer and food pairing?
I like a crisp IPA with fish and chips or fish tacos. Yummy.

The Personal Side

1. What is your current day job?
I’ve worked in marketing communications for many years, but I’m currently in between day jobs doing freelance writing.

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?
No question, I would be working in craft beer marketing. That could mean working for a single brewery or doing the kind of thing Chris Crabb does…providing media support to multiple breweries and beer events. Why? I would never get tired of that work.

3. Are you married? Children?
Married, yes. Children: Labradors Blitz (black) and Biscuit (yellow). Yeah, that’s Blitz on my Facebook profile.

4. Outside of beer and writing, what are some of your other hobbies?
I enjoy all kinds of music, playing around with techie gadgets, fast cars, NFL football, Washington State football (sad, I know), golf, trips to Kauai, cycling.

Off The Beaten Path

1. If you were a style of beer, what style would be and why?
Probably a Double IPA. Why? The good ones have lots of body, complex character and are fairly bitter. That’s a good representation of me right there.

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?
Something with a lot of alcohol…Doggie Claws, Pliny the Elder. Why? To help forget about being executed!

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?
Some kind of big red ale, for sure. Lots of different hops…Simcoe, Citra, Amarillo. Dry-hopped, definitely. For extra pizzazz, I might use some cinnamon and peppers in the boil. At the end fermentation, I’d add some lemon zest to give the beer the appropriate tartness. This recipe might need some tweaking.

4. If you could be a superhero, what would you want your superpowers to be?
I like to have the ability to transport myself from place to place without assistance from a car or plane or train. I could visit a lot of breweries then.

5. What is one of the craziest things you have ever done and lived to tell the story?
Having grown up in a rural setting, I have a zillion crazy stories. I have no idea how I lived through some of the crap I/we did. In high school, we would have keggers out boonies. This was a long time ago and the beer was usually Lucky Lager or Heidelberg…Coors or Bud would have been considered delicacies. A lot of times these parties were in the winter, so it was damn cold out there. To stay warm, we would pull up fence posts and start a bonfire. That would eventually attract the attention of the rancher who owned the burning posts. I have no idea how none of us were ever shot over this. I suppose someone probably used beer to talk the rancher down. Sometimes the cops showed up. Not good.

6. What are your thoughts on bacon?
I’m actually not a huge fan…although it has grown on me lately.

SPECIAL THANKS TO PETE FOR AN AWESOME INTERVIEW!

CHEERS!