Belgian beer in "1001 Beers You Must Taste Before You Die"

The book "1001 Beers You Must Taste Before You Die" was

officially released today. I contributed to the book last Spring.

I wrote 30 Belgian beer and brewery reviews for the publication.

I have visited all the breweries I wrote about.

Here they are:

1. 3 Fonteinen Oude Kriek-page 848
2. De Struise Aardmonnik-page 27
3. Abbaye de Aulne Triple Blonde-page 309
4. Dupont Biolegere (Avril in U.S.)-page 325
5. Boon Oude Geuze-page 859
6. Boon Oude Geuze Mariage Parfait-page 860
7. Brunehaut St. Martin Blonde-page 338
8. Cantillon Gueuze 100% Lambic Bio-page 863
9. Duvel-page 365
10. Gouden Carolus Hopsinjoor-page 383
11. Hannsens Artisanal Oude Gueuze-page 888
12. ‘t Hofbrouwerijke Hoftrol-page 154
13. De Glazen Toren Jan de Lichte-page 587
14. De Ranke Kriek de Ranke-page 896
15. La Binchoise Speciale Noel-168
16. De Proefbrouwerij La Grande Blanche-590
17. Liefmans Cuvee Brut-page 902
18. Malheur 10-page 426
19. Malheur 12-page 733
20. Malheur Biere Brut-page 426
21. Dupont Moinette Blonde-page 432
22. Oud Beersel Oude Geuze-page 911
23. Petrus Oud Bruin-page 779
24. De Glazen Toren Saison de Erpe-Mere-page 477
25. Silenrieux Sara-page 797
26. Silly Scotch de Silly-page 256
27. St. Bernardus Abt 12-page 809
28. St. Bernardus Tripel-page 494
29. St. Feuillien Triple-page 496
30. Contreras Tonneke-page 280

The book is 960 pages long and weighs over 4 pounds.

That's about 2 kilos for those of you in Belgium!

"1001 Beers" is beautifully illustrated throughout.

Two of my photos were published in the book. The first,

on page 332, is the entrance to the brewing room at

Brasserie Dupont in Tourpes, Hainaut Province.

The second is an inside view of one of the brewkettles at

Deca Services in Woesten, West Flanders, on page 635.

This brewery has been used by De Struise Brouwers for

some years, though they are transitioning to their own

brewery in Oostvleteren now.

Joris Pattyn wrote about 40 Belgian beer reviews for the

book, and Joe Stange, about 15. A few others contributed

Belgian beer reviews as well.

There are 118 Belgian beers in this encyclopedic publication.

You can purchase the book here:

http://www.amazon.com/1001-Beers-Must-Taste-Before/dp/0789320258/ref=pd_sxp_f_pt

I was at a Barnes and Noble store in the Baltimore area last night,
and they already had copies ready to put on the shelves today.

I hope everyone enjoys "1001 Beers!"

Max's Taphouse article in Beer Connoisseur magazine, issue 2

I'm happy to say the Spring issue of Beer Connoisseur magazine
(issue 2) hit newsstands and bookstores this past week.

I have a 1,200 word article on Max's Taphouse, which is located
just a mile from my home here in Baltimore, Maryland. It's the
"Beer Bar Spotlight" for this issue.

There are a lot of new and interesting facts in the article, as I
interviewed owner Ron Furman about the past, present, and
future of Max's, which has the largest beer selection in this state.

You'll see mentions of Max's Belgian fest, The Brewer's Art,
Stillwater Artisanal Ales, and much more.

This issue looks to be another great one. There is a big feature
article on the Czech Republic by Evan Rail, and another on
Garrett Oliver by Ale Sharpton.

Many Barnes and Noble and Borders stores carry the magazine.
Info on that, and how to subscribe, here: Beer Connoisseur

Westvleteren: the old brewery at De Sint-Sixtusabdij van Westvleteren

Photo, above: Brother Joris, the manager of Brouwerij Westvleteren,
and yours truly at the old mash tun.

I had the pleasure of a second visit to the old brewery at
Westvleteren, at De Sint-Sixtusabdij van Westvleteren, on
December 9.

Michael Jackson, in his "Great Beers of Belgium" states that he was
told by Brother Daniel, who gave him a tour in what must have been
the mid-late 1980's, that this brewhouse was built in 1900, replacing
an earlier one.



Photo, above: the outside of the old brewery at Westvleteren

However, the passage into the inner courtyard, where the brewery
building is located, is dated 1914. See the photo, below. Whatever
the case, the old mash tun is clearly the type used in Belgium during
that period of time. It was used until 1989, when the new brewhouse
was erected.



Clearly, brewing here was a time-consuming, labor-intensive process.
It was also a challenging place to work, with tight spaces and nearly
vertical stairs to the brewkettle and mash tun area on the top floor.



Photo, above: the steps to the top floor are nearly vertical.
I'm guessing no"quality control" tasting was done until after
the day's work was done!



Photo, above: The tops of the brewing kettles, on the left. The mash
tun is on the right.

It looks like bags of grain and hops were hoisted up to the top floor,
through this entrance shown in the photo below.



On the bottom floor of the old brewhouse, you can see the bottoms
of the old brewing kettles, shown in this photo.



Stacks of old Westvleteren crates are stacked in the corner in the below photo.



You can see the open fermenter on the left in the two photos below,
and the stairs leading up to the top floor.





Photo, below: a close up shot of the bottoms of the brewing kettles.



Photo, below: old bottles in the old brewhouse. As you can see, some
old bottles from had labels. Colorful ones!



Photo, below: part of the inner courtyard of the old brewing complex
at De Sint-Sixtusabdij van Westvleteren.



A view of the top of the Abbey buildings at Westvleteren, from the
Inner Courtyard.



Photo, below: one more shot of the old mash tun.

Stillwater Artisanal Ales rollout event a big success

Photo: Brian Strumke, aka Brian Stillwater


Baltimore’s newest brewer has met the beer drinking public, and they have met his beers.

Everyone’s happy.

Max’s Taphouse, located in the Fell’s Point neighborhood of Baltimore, hosted a Press/VIP rollout event for Stillwater Artisanal Ales last Saturday the 13th. Local and regional beer bloggers, beer writers and other VIP’s attended the party, beginning at 10 am-an early hour for many, who had been at Max’s much of the previous day, the first of the Sixth annual Belgian beer fest.

“We felt it was great timing, as well as very appropriate, to hold Stillwater Ales first official event right here in Baltimore, during Max’s Belgian fest” brewer and founder Brian Strumke, aka Brian Stillwater, said during the gathering.



Photo: Brian at the Press/VIP rollout event inside the Mobtown Lounge at Max's Taphouse

Stillwater’s first beer debuted to the public on Friday the 12th: a dry-hopped version of Stateside Saison, served from a firkin on Max’s main bar. Even though samples were limited to wine-glass size, the firkin was gone by around 3 pm, some four hours after the fest opened to an enthusiastic crowd.

“I was very happy by the way the beer turned out” Stillwater remarked.

A firkin of French-oak aged, dry-hopped Stateside Saison was the main libation during the Press event. It was drained within an hour by thirsty attendees. Count me among them!

Stillwater also broke out some other goodies (all in bottles) such as a Magnum of Cabernet Sauvignon Lambic, which rivaled many of the great brews produced in Belgium’s Payottenland. This dry, tart, sour, complex brew had nuances of both Kriek and Framboise.

Also featured was Stillwater Kriek, another fine sour brew made with Maryland cherries.

Stillwater showed off more Saison-ish prowess with two different versions of “Of Love and Regret” a brew spiced with spring botanicals. The base beer was eminently pleasing, and the second, with the addition of Chardonnay grapes and brett, was also a serious crowd-pleaser.

Last, but not even close to least, was "A Saison Darkly" a delicious dark Saison with 8% abv, brewed with rose hips and hibiscus.

Look for Stateside Saison in 750 ml bottles in bars and retail stores by mid-March, as well as on draft in select bars in the mid-Atlantic region.

Belgian fest Director Casey Hard and the rest of the crew at Max’s, including Bob Simko, Jamie Ritter, Jason Mislan, Jessica and many others, did a great job running the event over the long three day weekend.

“It was our best Belgian fest so far” Casey told me after the weekend.

See you there next year!



Photo: Brian Stillwater and Brian Ewing of 12 percent imports.

Max's Belgian Beer Festival is this weekend

Top Photo: Much of the Max's Taphouse crew, including, from left: Jamie Ritter, owner Ron Furman, Casey Hard, Jason Mislan and Jessica.

One of the best Belgian beer events in the country is this weekend, right here in Baltimore, Maryland. The Sixth Annual Max's Belgian beer fest runs Friday to Sunday at Max's Taphouse in Fell's point.

I have been to every edition of this fest and plan to be there all day Saturday and much of Sunday.

Max's General Manager and Festival Director Casey Hard told me this recently: "We will have 120 authentic Belgian beers on draft, and over 175 in bottles over the course of the weekend. It's going to be our biggest and best Belgian fest ever!"

Here's Friday's Tap List, below.

The taps lists for Saturday and Sunday will be announced on those days. Who knows what special brews Casey and the Max's crew have stocked away!

Achilles Serafijn Pale	6.20%	Pale Ale
3	Achouffe Houblon Chouffe	9.00%	IPA
4	Achouffe La Chouffe	8.00%	Golden Ale
5	Achouffe Mc Chouffe	8.50%	Brown Ale
6	Achouffe N' Ice Chouffe	10.00%	Barleywine
7	Alvinne Bathazar	9.00%	Spiced Ale
8	Alvinne Gaspar	8.00%	Bitter Ale
9	Alvinne Melchior	11.00%	Ale w/ Mustard Seeds
10	Alvinne Oak Aged Bathazar	9.00%	Oak Aged Spiced Ale
11	Alvinne Oak Aged Podge	10.50%	Oak Aged Imperial Stout
12	Alvinne Podge	10.50%	Imperial Stout
13	Barbar Winterbok	8.00%	Dark Ale
14	Blaugies La Moneuse Special Winter	8.00%	Winter Saison
15	Blaugies Saison D Epeautre	6.00%	Saison
16	Bockor Cuvee Des Jacobins Rouge	5.50%	Flemish Red
17	Brugse Zot Dubbel	7.50%	Dubbel
18	Cantillon Gueuze	5.00%	Gueuze/Lambic
19	Cantillon Iris	5.00%	Fresh Hop Lambic
20	Cantillon Rose De Grambrinus	5.00%	Raspberry Lambic
21	Cazeau Tournay	7.20%	Blonde
22	Cazeau Tournay Black	7.60%	Stout
23	Cazeau Tournay De Noel	8.20%	Dark Saison
24	Chimay Cinq Cents	8.00%	Trappist Triple
25	Contreras Valier Blonde	6.50%	Blonde
26	Contreras Valier Divers	8.50%	Triple
27	Contreras Valier Extra	6.50%	IPA
28	De Dochter Van De Korenaar Emblasse	9.00%	Strong Dark Ale
29	De Dochter Van De Korenaar Courage	8.00%	Dark Wheat
30	De Dochter Van De Korenaar Noblesse	5.50%	Pale Ale
31	De Glazen Toren Angelique	8.00%	Historic Recipe
32	De Glazen Toren Jan De Lichte	7.00%	Imperial Wit
33	De Glazen Toren Ondineke	8.50%	Triple
34	De Glazen Toren Saison De Epre mere	7.50%	Saison
35	De Proef Van Twee	7.50%	Wild Dubbel w/ Cherries
36	De Ranke Noir De Dottignies	9.00%	Special Dark Ale
37	De Regenboog Catherine the Great	10.00%	Imperial Stout
38	De Regenboog Guido	8.00%	Ale w/ Honey & Raisons
39	De Regenboog T' Smisje Triple	9.00%	Triple
40	De Regenboog T' Smisje Dubbel	9.00%	Dubbel
41	De Regenboog T' Smisje Kerst	11.00%	Winter Ale
42	De Regenboog T' Smisje Speciale	10.50%	Pumpkin Ale
43	De Regenboog T'Smisje Plus	10.00%	IPA
44	Delirium Tremens	8.50%	Strong Golden Ale
45	Dupont Avec Les Bons Voeux	9.00%	Saison
46	Duvel Green	6.80%	Golden Ale
47	Ellezelloise Hercule Stout	9.00%	Stout
48	Ellezelloise Quintine Blonde	8.00%	Blonde
49	Geants Gouyasse	6.00%	Blonde
50	Geants Urchon	7.50%	Brown Ale
51	Gulden Draak Vintage	7.50%	Dark Triple
52	Het Alternatief Piet Agoras	9.00%	Special Ale
53	Kerkom Bink Blonde	5.50%	Blonde
54	Kerkom Bink Bloesem	7.10%	Ale w/ Pears & Honey
55	Kerkom Bink Bruin	5.50%	Bruin
56	Kerkom Bink Triple	9.00%	Triple
57	La Rulles Triple	8.40%	Triple
58	La Trappe Isid 'or	7.50%	Trappist Ale
59	Lefebvre Floreffe Dubbel	6.30%	Dubbel
60	Lefebvre Floreffe Triple	7.50%	Triple
61	Silly Enghien Noel	9.00%	Winter Triple
62	Silly Saison De Silly	5.00%	Saison
63	Sint Canarus Pere Canard	9.00%	Winter Strong Ale
64	Sint Canarus Triple	7.50%	Triple
65	St Bernardus X-Mas	10.00%	Dark Ale
66	St Feuillien Blanche	6.30%	Wit
67	St Feuillien Saison	6.50%	Saison
68	Strubbe Ichtegems Grand Cru	5.00%	Flemish Red
69	Struise Tsjeeses	10.00%	Special Winter Ale
70	Timmermans Bourgogne Des Flanders	5.00%	Flanders Red
71	Van Honsebrouck Bacchus	4.50%	Flemish Red
72	Van Honsebrouck Gueuze Fond Tradition	5.00%	Gueuze
73
74	CASKS
75	Brewers Art Green Peppercorn w/ Peppercorns(Cask)	9.20%	Peppercorn Triple
76	De Regenboog BBBourgondier (Gravity)	12.00%	Barleywine
77	De Regenboog Catherine The Great (Wooden Cask)	10.00%	Imperial Stout
78	De Regenboog T' Smisje Calva Reserve (Gravity)	12.00%	Strong Ale Aged In Calvados
79	De Regenboog T' Smisje Kerst (Gravity)	11.00%	Winter Ale
80	Stillwater Artisanal Ales Stateside Saison in French Oak & dry hopped (Cask)	6.80%	Saison
81	The Bruery Two Turtle Doves (Cask)	12.00%	Belgian Style Dark

De Proefbrouwerij article in Celebrator Beer News

Well, back after just a week this time.

It's been a crazy week, as over 2 feet of snow fell in Baltimore this past Friday and Saturday.

10 to 20 more is on the way tomorrow and Wednesday. I feel like a live in the frozen tundra now!

I am happy to say I have a 1,200 word article on De Proefbrouwerij in the February/March issue of Celebrator Beer News.

As far as I am aware, it's the first interview with brewmaster/owner
Dirk Naudts that has ever been published in the U.S.A.

In fact, it took several years to arrange a tour of this very difficult to
visit brewery, and interview with Dirk.

I delve into Dirk's background, philosophy, and the history of
De Proefbrouwerij, which is often referred to as "The Taste brewery."

I mentioned the visit in this earlier post:

De Proef Van Twee

I hope you enjoy the article!

Stillwater Artisanal Ales to debut at Max’s Belgian Beer Fest in Baltimore

There’s a little bit of Belgium coming to Baltimore.

Stillwater Artisanal Ales, a new brewing venture headed by Charm City native Brian “Stillwater” Strumke, will debut its first beer, Stateside Saison, at Max’s Belgian beer fest on Saturday, February 13.

I sat down with Brian for an informal interview a few days ago. He describes Stateside Saison as “An ‘American Farmhouse Ale.’ It’s a Belgian-inspired brew that uses a combination of European malts, hops from New Zealand and the United States, and a classic farmhouse yeast to achieve a fruity, yet spicy, melange of flavors and aroma.”

Brian took the big step from accomplished homebrewer to professional brewer on January 14, when he brewed 30 barrels of the Saison.

Formerly a renowned techno D.J. and producer, Brian spent years traveling the globe spreading his unique sounds. He remarked: “A lot of my touring was done in Europe, so I had fairly decent exposure to good beer over the years. After my last tour, in 2004, I returned home to delve into a new passion: homebrewing.”

Perhaps an unexpected shift, but one he states was actually inspired more by his time at home in Baltimore: "When I was not traveling, my friends and I spent a lot of time at the Brewer's Art drinking their Belgian-themed house-brewed ales."

He now credits the Brewers Art as not just an inspiration, but also an "invaluable resource" when it came to putting together the Stillwater Artisanal project.

Brian cut his teeth by ranking in some local homebrew competitions, which eventually led to wins in both the Sam Adams Longshot and Holiday Competitions, as well as the AHA (American Homebrewer’s Association) Nationals.

Above photo: Tim Webb, the Internationally renowned Belgian beer expert and author of the “Good Beer Guide to Belgium" shown sampling one of Brian’s wild ales at the 2008 “Weekend of Spontaneous Fermentation” in Buggenhout, Belgium.

About his brewing philosophy, he told me: “I have never been good at staying within guidelines. In fact, I only like to use them as reference points. My tendency has always been to stray off course and pick up bits of inspiration from here and there. This is just as much an artistic endeavor for me as it is a business.”

"Distribution throughout the mid-Atlantic region will begin by mid to late March. Stateside Saison will be available in kegs, casks, and 750ml bottles through Twelve Percent Imports" Brian mentioned.

“I hear you just bought a plane ticket to Belgium” I remarked, as we concluded our talk.

“Indeed” Brian said.


Things could get interesting.

Above photo: Brian Strumke, aka Brian Stillwater.