Dogfish Head / Victory / Stone Saison du BUFF was born out of an ad hoc group formed way back in 2003. Sam Calagione (Dogfish Head), Bill Covaleski (Victory), and Greg Koch (Stone) got together to drum up some press for the little guys in the craft brewing world.

“We called it BUFF, an acronym for Brewers United for Freedom of Flavor,” explains Greg Koch, CEO Stone Brewing Co. “We wanted to protest the flavorless, mass-produced, fizzy yellow lagers that dominated the marketplace, and we thought if these three brewers from different parts of the country banded together, we could really get the media to notice the incredible revolution that was going on in the craft beer world.”

Just like the last time, each brewery will brew variations on the same beer, using the same base recipe with the same herb blend, with slight recipe tweeks distinctive to each brewery. Stone’s will be the last version to be released and will feature herbs organically grown around the brewery and from nearby Stone Farms.

FYI: this refreshing, herbaceous, and peppery meeting of the minds is here just in time for the hot summer, but it won’t last very long — so once you see in on the shelves, make sure to grab it cause who knows how long it will be out there.

For more information on the collaboration, check out the video here:

Black India Pale Ale

India Black Ale

American-style India Black Ale

American-style Black Ale

Cascadian Dark Ale

All names for what is, at its most basic, a really hoppy dark ale with North American origins. And the name is not the only thing being questioned, its exact region of origin is also something hotly debated. Depending on what side of the country you hold allegiance, or your own personal school of thought, the not-going-to-name-it-at-this-point hoppy black ale originated in either Vermont or Cascadia (a bioregion in the Pacific Northwest named for the Cascadian watersheds that define its borders). Both arguments hold weight, in my opinion. But we will go into that later…

Although the style isn’t entirely “new” and dates back to the early 90’s, the rapid rise of these beers in the marketplace and the inability for them to fit into any proper judging style category for competitions created a demand for the Brewer’s Association to name and define them.

The first official BA designated name was American-style India Black Ale, probably one of the most confusing and contradictory names in the history of beer. Criticism quickly surrounded the new name — how could something be both American and Indian? And how could a beer be both Pale and Black?

American-style India Black Ale was quickly replaced with American-style Black Ale, which, despite logical reasoning from the BA, was still widely criticized and rejected. Which is why the argument has not ended, and the style category still lacks a proper name.

And before we go into my opinions on the matter, there are two very well-written articles on CraftBeer.com that I would like to turn your attention to:

Cascadian Dark Ale: A Rose By Any Other Name

By Matt Van Wyk, Oakshire Brewing

In Defense of Language: or How I Learned to Stop Worrying and Love Black IPA

By Greg Koch, Stone Brewing

It was actually Greg’s recent article that inspired this current response to the style debate, which obviously, despite desperate attempts, has not been put to bed. Since both the Black IPA and CDA arguments have been well articulated by the two articles above, I do not feel the need to go into depth about them now.

While both my colleagues/comrades make an excellent case for each name, I cannot help but find myself supporting neither as the official style name. Now, it is important to note that I’m 100% supportive of the name Cascadian Dark Ale, which by its definition is exactly on point. However, I do not necessarily think that the name can be applied to a much more broad category of dark hoppy beers. Essentially, without going too far in depth, the CDA is a dark ale brewed almost entirely with ingredients, hops being primary, that originate in the Pacific Northwest. This style, by definition, excludes dark ales brewed with noble hop varietals and other varietals not originating from Cascadia, i.e.: New Zealand etc. So whereas the name CDA is completely legit, it is entirely too exclusive to cover an entire spectrum of dark hoppy beers.

In the history of beer, most style names were born from the region in which they were developed: Kolsh, from Cologne (Koln). Pilsner from Pilsen. Irish Red from Ireland. Scotch Ale from Scotland. I find nothing wrong with Americans taking pride in the development of a new style of beer, and naming it accordingly. After all, most if not all of these beers use native American hops — which makes the style even more distinctly American.

At its most basic, the still-not-going-to-give-it-a-name hoppy dark ale is an ale brewed with dark roasted malts and the alcohol and bittering units (IBUs) similar to that of an IPA. And although renditions of this style can be dated back to England, it is pretty much agreed upon by most that this style is, in fact, American. Which brings us to my thoughts on the matter.

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Ashley’s Argument AGAINST the American Black IPA: The name has a double contradiction, no real roots to India, and is crazy confusing. As I mention below, confusing consumers is not a smart tactic in the overall plan to convert people to craft beer.

Ashley’s Argument FOR the Black IPA: The IPA is the most brewed style and the name IPA is one that consumers find familiar. Adding the word “Black” to the name implies dark beer that tastes like an IPA — a concept which might be fairly easy for consumers to grasp.

Ashley’s Argument AGAINST the Cascadian Dark Ale: Outside of Cascadia and maybe the beer industry, most consumers do not know what a CDA is and probably don’t even know what/where Cascadia is. Confusion leads to insecurity and it is harder to convert beer drinkers to craft beer when they are confused and insecure.

Ashley’s Argument FOR the Cascadian Dark Ale: By its definition, this is the perfect name for the beer. It is named for the region of origin, which is also the region from which the ingredients are sourced.

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So what do we call it? For starters, the word American is good.  But, for fear that the Canadian Cascadians (try saying that 5 times fast) might feel some sort of insult in using only American, perhaps the name North American would be more appreciated. It is important to note that the Brewer’s Association describes the hop character of this style as “fruity, floral and herbal from hops of all origins.” Which means that designating the style as North American does not necessarily imply that the ingredients are exclusively from the North American continent.

But before we go on, it is important to address the argument that against using the word American to signify “hoppy.” Well, let’s look at other American styles, shall we? Adding the term American in front of Pale Ale, Brown Ale, Red Ale, IPA, Barleywine etc. does in fact mean that these beers have higher IBUs than their English counterparts and that the hop profile of said beers tends to reflect the nature of native American hops. So yes, since past examples illustrate that using the term American does constitute beers that are significantly more hoppy than their European cousins,  I do believe that using the term American is appropriate in this situation.

And then there is the matter of color. The style guidelines, according the the Brewer’s Association, describes the beer as anything above 25 SRM. This means that the beer does not, in fact, have to be black. For comparison, the porter, which  is typically ruby brown in color, falls in between 20-40 SRM.

Now, since the SRM requirements are not exclusively black, and include darker brown shades, using the term black does not seem appropriate. And thus I propose the term dark as a replacement. And since the beer is brewed with ale yeast, we will go ahead and call it an ale.

In summary, I think that the name “North American Dark Ale” would be an appropriate name for the style category. It details the region of origin, without excluding all of Cascadia, speaks correctly to the color of the beer as described in the official style guidelines, and is not contradictory or confusing. And the moniker? NADA? As in niente, nada, nothing, can we please stop talking about this issue and just settle it already? Besides, I have bigger bones to pick… (do not get me started on some of the ludicrous categories judged at the GABF…)

And if NADA doesn’t strike anyone’s fancy, let it be known that my vote is for  returning to the American-style Black Ale category name.

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: 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!

welcome to the main event.

After weeks of nominations and eliminations, the 20 Most Eligible Bachelors of Craft Beer (2011) have been determined.

The basic qualifications were as such:

1. Must work for a craft brewery (all positions considered)
2. Must NOT be married (other relationship statuses accepted)

Many men were evaluated, and only 20 made the final cut.

The judging criteria were as follows:

1. Industry Talent
2. Personality
3. Appearance

20 men were scored and ranked — but only ONE man will take home the crown of “Mr. Craft Beer 2011.”

Without any further ado, let me present the winners of….

THE 20 MOST ELIGIBLE BACHELORS of CRAFT BEER 2011

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# 20 — Mr. James Watts

Founder, BrewDog

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# 19 — Mr. Dylan Lintern

Vice President, NOLA Brewing Company

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#18 — Mr. Chad Melis

Marketing Director, Oskar Blues

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#17 — Mr. Jon Carpenter

Brewer, Dogfish Head

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#16 — Mr. Eric Salazar

Brewer, New Belgium Brewing Company

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#15 — Mr. Colin Ferguson

Beer Jockey, Great Divide Brewing Company

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#14 — Mr. Tyler King

Brewmaster, The Bruery

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#13 — Mr. Jason Yester

President & Brewmaster, Trinity Brewing

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#12 — Mr. Jason Oliver

Brewmaster, Devil’s Backbone Brewing Company

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#11 — Mr. Matt Dauffenbach

Sales Manager & Evangelist, Tallgrass Brewing Company

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And now for the top ten most eligible men in the craft beer industry … drum roll please….

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#10 — Dr. Bill Sysak

FOH Beverage Supervisor, Stone Brewing Company

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#9 — Mr. Adam Avery

Founder & Brewmaster, Avery Brewing Company

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#8 — Mr. Jamie Floyd

Co-founder & Brewmaster, Ninkasi Brewing Company

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#7 — Mr. Greg Koch

CEO & Co-founder, Stone Brewing Company

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#6 — Mr. Garrett Oliver

Founder & Brewmaster, Brooklyn Brewery

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#5 — Mr. Joe Mohrfeld

Brewer, Odell Brewing Company

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#4 — Mr. Shaun “Sully” O’ Sullivan

Brewmaster & Co-Founder, 21st Amendment

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#3 — Mr. Kelly Ryan

Brewer, EPIC Beer

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#2 — Mr. Matt Bryndilson

Brewmaster, Firestone Walker Brewery

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#1

MR. CRAFT BEER 2011

NOAH REGNERY

Head Brewer, Pizza Port Brewing Company

Photo Credit: Facebook

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Well, there you have it. The most eligible bachelors of craft beer in 2011. But before all you ladies start bombarding these fine gentlemen with emails, facebook messages, text, tweets, etc… take heed because, unfortunately, many of them are in committed relationships.

BUT WAIT FOLKS. The fun DOES NOT stop here. As with the Miss America Pageant, we have decided to give some of these boys “special awards”… stay tuned for Mr. Congeniality, Mr. Best Dressed and more!