My new book, “Christmas Beer: The Cheeriest, Tastiest and Most Unusual Holiday Brews,” is now on the shelf in bookstores across America. It’s the first ever book devoted to Christmas beer - the history, traditions and flavors of your favorite seasonal brew.
If you haven’t found it, yet, you can get it through my Web site, too.
And here’s a special offer: Order both books and shipping is free!
For reasons that are too boring to explain, I’m a member of the British Guild of Beer Writers (America doesn’t have one), and as a result I get all kinds of great newsletters and info from England. Something called “The Intelligent Choice: The definitive guide to the cask ale market” just arrived. It’s a fairly in-depth brochure with lots of ideas on promoting the sale of real ale.
I like this one, from Nigel Barker, who runs a place called The Wellington in Birmingham, where cask ale accounts for 75 percent of all sales (including spirits and food). The place moves so much beer, the blackboard beer list over the bar had to be constantly updated; it looked a mess. So, Barker reports, “I got a mate who works in IT to create this system for me. We’ve got a 42-inch plasma screen now that’s linked to our stock-taker and constantly updates the selection. It’s also linked to our website. There are people who have it as their screensaver, and when they see an ale they want to try, they’re straight in here at lunch time.”
I know at least a half-dozen local beer freaks (myself included) who’ve tried to organize updated tap lists at local bars - and all of them ultimately gave up because bar owners don’t want to deal with the hassle. I understand that, but if a bar is going to go to the trouble of updating its list on a chalkboard, why not take a minute to input the info online?
And imagine the database that Philly would have if, say, 50 different bars agreed to update and share their tap lists.
Meanwhile, take another look the ABVs on that Wellington beer list. Not one over 6 percent.
Lots of nagging stuff has been backing up in my inbox. I understand CVS has something for that condition. In the meantime, here goes:
Saturday (11/15) at Iron Hill/Wilmington, head brewer Justin Sproul hosts a Brewers’ Reserve Black and Tan Cask Event. The event will feature kegs of cask conditioned dark and pale ales from all seven of Iron Hill’s award-winning locations, plus additional beers from some of the region’s top craft breweries. Guests will be encouraged to create their own “Black and Tan” combinations.
Also Saturday, it’s the Roxy Brewfest at the Roxborough Y. Details here. This is the first beer festival ever held within a short walk from my home, so I’ll definitely be there with copies of both of my books.
Must-have heads-up: Iron Hill will release its much-anticipated Triple Bock on Nov. 28th (day after T-giving). This is a big beer (13 percent ABV) in a small bottle (375ml) with a very cool 3-D label. It’ll be available at all 7 Iron Hill locations.
Here’s an interesting, new local beer Web site: BeerValley.com. It’s described as social network created for the advancement of beer culture in the Delaware Valley. Among other things, it looks like it’s going to try to keep track of what’s pouring from local hand pumps.
The Institute (12th & Green) continues to carve a presence in its edgy Brandywine neighborhood with a monthly crime prevention meeting. Next Wednesday (11/19), they’ll have reps from WOAR and the police department on hand to talk about sexual assault.
The next Full Mooner from Beerheads.com is Thursday (11/13) from 6-9 p.m. at the Gen. Lafayette Inn & Brewery (646 Germantown Pike, Lafayette Hill). Featured breweries are the General, Troegs, He’Brew and New Holland. $15.
The Associated Press interviewed me for a report on seasonal beers. I’m linking to it here because it’s a good story about Christmas beer. And, yeah, because it quotes me.
I’m totally addicted to “True Blood,” the HBO vampire series - just great, fun, insane, weird TV. (I mean, Sam’s a dog??) Much of the show takes place in two bars - Merlotte’s, which is basically a good ol’ boy joint with food, and Fangtasia, the vampire bar (vampires consider puns the highest form of humor; sounds like a bunch of copy editors I know).
As with any movie, I’m always keeping an eye on tap handles. Merlotte’s has a pretty basic selection - Budweiser, etc., and - because the show takes place in Louisiana - Abita.
The tap selection at Fangtasia, though, has me impressed with the beer chops of vampires. Understand that many of the characters are more than 100 years old; they kind of pre-date the microbrew trend. Their primary beverage, obviously, is blood. Supposedly they don’t have a taste for much of anything else. So you wonder how it is that this bar in the middle of the bayou is pouring what appears to be something from Brooklyn Brewing and - astonishingly - Fuller’s Old Winter Ale. Vampire beer geeks!
I dunno. If I had my choice, I’d be drinking with the vampires. Though I’d draw the line at that heated Tru Blood.
Yeah, yeah - I know, the beers I wrote about in today’s column can be hard to find. Distributors don’t like to carry big bottles, mainly because they’re expensive. You have to track them down at takeout shops (an easier task in Jersey, by the way).
Look here:
Philadelphia:
Burbs:
Jersey, Delaware, Maryland
*Primo selection of big bottles.
**I mentioned in the column that St. Somewhere Saison Athene is one of the three best saisons brewed in America. Of course, that’s my opinion. You can decide for yourself tomorrow night at State Line, when they’ll be matching up Belgians vs. Americans. One of my readers just dropped me a line about the event with the heads up that they’ll be comparing St. Somewhere with the benchmark Saison Dupont. Click here for details.
Dark Horizon from Nogne-O. It’s dark and full-bodied, not too bitter, full of promise - a serious beer for serious times. Here’s to you, Mr. President.
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