I went to a double tapping parting for Lagunitas Wilco Tango Foxtrot and Sucks tonght.
I also consumed the Lucky Bucket Certified Evil aged in Jameson barrels.
The Lagunitas WTF and Lucky Bucket trumped the Lagunitas Sucks.

Had one more to get to before that. I don't have a picture but further proof that many times, it's as much the atmosphere as anything, FemDerris and I had a pitcher of Bud Light delivered to the beach at Paradise Cove that Sunday, and it was fan-fucking-tastic. Touristy spot but also, unfuckwithable location. I mean, ROCKFORD FILES.



Logsdon Farmhouse Ales - Seizoen Bretta

Per billy rec, I saw this at a random bar called Larry's in Venice Beach on a beautiful Sunday afternoon. $18 for a 750ml bottle for FemDerris and I. It was fucking fabulous. We should've bought another. Wasn't aware of these guys but apparently they do these styles as well as anyone in America. Dry and crisp, champagne-y yet subtle, Belgian yet American. As good as anything Fantome has ever produced.

Thanks again BILGY.

Glad you had some Blind Pig, Derris. And tht Logsdon looks / sounds dreamy. Next time, camera.

Sounds like I need to find this, solely based on the name.

Walker's Reserve usually kicks in around 2AM. I've seen it.

Heh heh.

Also it is a great beer.

Logsdon are the undisputed kings of saison right now. Dethroned Upright.

...wow. I'm watching all this with great interest - my next style to brew is a saison. There's no particular reason I shouldn't be able to make a decent one, so getting it right is a priority.

Speaking of saisons:



Stillwater Brewing - Stateside Saison

Brewed with European malts and US hops and bottle conditioned with farmhouse ale yeast (?). I'd read several blog entries about this guy so I picked it up a couple weeks ago for a pre-dinner drink one Friday when FemDerris and I grilled out at the house. It's not that it's bad. In fact, some palates may find it exceptional but for me, it just missed the mark. Then again, saisons are a funny styel for me. Many consider Saison Dupont one of the best but it may be one of my least favorites. Something about it is just too overpowering and not quite delicate enough. It's like the difference in a St. Bernardus Tripel and ANY American attempt at a Tripel. Just wasn't my bag and the price tag ($12) didn't help.



Bell's - Midwestern Pale Ale

Not sure if I got an old sixer or what but I tried this with a steak a couple weeks ago and couldn't get through half of it. My second big miss from these guys (other being Java stout). I tried with it 3 times and ended up pouring the last 3 out. I'm not sure what I expected but whatever hop profile they're using, I didn't like.




Jailhouse Brewing - Smokey Wheat

From the local guys around here. Basically billed as a wheat beer with smoked malts. Some reviews have called it a dunkelweizen which I guess that's technically what it is but it would be an insult to all the great german dunkels. I just got a watered down beer with a campfire smoke flavor. These guys are running out of chances to impress me.

So on that one, DuPont does something unusual, which is to use ONLY Belgian pilsner malt (THE lightest base malt there is, same foundation as almost all pilsners), no other malts. Pretty much every other Saison has either wheat, some Vienna or Munich malt, or even belgian biscuit or honey malt... something with a tiny bit of color and aroma to make the malt backbone slightly more complex. Historically the saison's job was to be a beer that guys could drink and still swing a scythe, and they were made with whatever grain was around on top of the belgian pilsner malt. Also, DuPont's yeast strain is (to my mouth) especially dry, even though they're supposed to be for that style... still, theirs is dryer than others I think. Maybe the answer is in there somewhere. Dry and plain.





Don't think I've ever had it - was it the hop flavors? The green portion, in other words, that was wrong? Or was it skunky? Because hoppy beers fade quick, and maybe they got an old case.



Dunkels really were just regular wheats with something to darken them - the "something" changed a lot over the centuries, which is why you get a long leash in that style definition, from what I've read. Agree with you, though, really nobody has challenged the german old houses for mastery here. They've got some teutonic black magic with wheats.

I didn't even know that Paradise Cove even existed until about 2 years ago when I saw Zane Lamprey drinking there on tv. Still haven't been yet. Cool that you made it there.

Glad you dug the Logsdon. As I said, that's definitely a top 5 beer for me. They've only been around for 2 years but it's Dave Logsdon's operation. He was a co-founder and the first head brewer at Full Sail back in the early '80's before founding Wyeast Labs in the mid 80's, so he really knows his stuff. They are doing 100% organic brewing with all locally sourced ingredients and proprietary yeast strains on a 20 acre farm on the Hood River. He's got a big nursery where they grow their own fruit and he's apparently got 100 cherry trees imported from Belgium under USDA quarantine that he plans to start making Kriek beers with.

All of their beers are great so far but that one is probably my favorite.

Did you eat at Larry's or just drink? The chef/owner has another gastropub that we love but we haven't made it to Larry's yet.



I agree with you on Saison Dupont. Just don't care for it that much. I haven't had that Stateside Saison, but I do like their "lower dens" spiced saison and I have one of their table beer Saison with Brett at home which I still haven't tried out yet.

People are awesome.

this was great. i don't think they've put out a bad beer yet.

agreed on both points. i'm usually not much of a fan of the black IPA either. really tasty.

http://www.craftbeer.com/news/best-beards-of-craft-beer-finals

My buddy, Sam Riggins from Nebraska Brewing Company, is one of the finalists.
I thought I would share this, since Obner has a proud history of facial hair and craft beer aficionados.

On the Saison note, I have been on a huge Saison and Sour kick lately (particularly Oud Bruns on the sour end, have found Krieks and Flanders Reds just a bit off for me I think). Grabbed a bunch over the last month or so but have yet to try any of them. Have the following in the fridge as of right now; Bruery Sour in the Rye and Saison de Lente, New Belgium Lips of Faith La Folie, Williamsburg Alewerks Springhouse, Brooklyn Sorachi Ace, Funkwerks Trop King, Upright Five, Alameda Blood Orange Saison, Stillwater Cellar Door and River North J Marie Saison.

Where do I start?

I've only had the Sorachi Ace but I fucking love it.

Also, a coworker is going to Hilstead Farm Brewery in northern VT this weekend. I've given him a $50 and instructed him to turn it into as much magical, rare goodness as he can.

Dang, I need to get up there.

Me too.

Applied for a brewery position today in Athens, at Terrapin. That would be a big change.

Damn dude. Real talk, would you move if you got it?

Have we told you that a dude from the PTC crew is the head brewer there now? If not, I'm telling you now.

So, Terrapin Rape Stout coming this Spring?

We can only hope.

Cart Path Date Rape Imperial Porter.