Measurements: The Pints and Quarts Wrap Up | Borderlands Brewing Co

This week on Pints and Quarts we spend some time with Mike Mallozzi of Borderlands Brewing Company. They are located in Tuscon, AZ, and if you are in their distribution area, I suggest you seek them out. A vanilla porter? A soured ale? What, what?


Don’t forget to schedule your Thursday evening around us this week. We will have Kim Jordan from New Belgium joining us at 9:30pm EST….live!!





Measurements: The Pints & Quarts Wrap Up | Alaskan Brewing

Up north, in Alaska, they are making some delicious beer. Everyone west of the Mississippi can get it, and this week on Pints and Quarts, so do some of us Easterners. Watch our conversation with Andy Kline of Alaskan Brewing Company, and see how things are going with their co-gen project, what their seasonals for 2015 are, and what Andy thinks about the Sierra Nevada-Lagunitas brouhaha this past week.

Don’t forget to tune in next week as we interview the fine crafters at Spring House Brewing!




The Boston Beer Company – Samuel Adams Utopias


From Sam Adams’ Website


Reviewer/Writer: Ricky Potts
Beer Name: Samuel Adams Utopias
Brewery: The Boston Beer Company
Style: Barley Wine
Availability: Limited
Hop Varieties: Hallertau Mittelfruh, Spalt Spalter and Tettnang Tettnager
Yeast Strains: Two proprietary types.
ABV: 29%
IBUs: 25
Glassware: Snifter

Trying this beer was special. The beer comes around every couple of years, and is fairly easy to find. But this year we were invited to share this beer with friends and did so on Christmas Day. My good friend Mickey runs Cellars Fine Wine & Spirits here in Phoenix, Arizona, and was open on Christmas Day. He was also open on New Year’s Eve and New Year’s Day, but Christmas means a little more, in my opinion. When he invited us to share this bottle with him, I couldn’t tell him no. I mean… it’s Sam Adams Utopias. This is a bucket list beer, for sure.

If you do happen to find a bottle, look at spending $200+. Total Wine & More gets a case every two years, and charges $249 for it. At least the last time I saw a bottle sold at Total Wine, that is what it sold for. Plus, this is a beer you don’t want to drink all at once. The beer will age for many years to come, and more than a few ounces is plenty. It’s nearly 30% ABV, after all.

We didn’t finish the bottle on Christmas Day, and Mickey was gracious enough to gift me the remaining few ounces and the impressive bottle it came in. Oh, and he gave me the glassware, too. Just a great experience from start to finish.

Appearance: In the glass, it is seemingly thick with zero head, and a nice thick sticky lace. Oh, and Mickey served this in the appropriate glassware that The Boston Beer Company will provide when you buy a bottle of this beer. The glasses don’t come with the beer, but rather with a certificate you can mail in to claim your glasses.

Not sure if that will make the beer taste better… but it is a nice presentation.

Aroma: That is straight bourbon. I mean… wow. All I am smelling here is whiskey.

I also had the pleasure of sharing this beer with Sheryl. When we were smelling this beer, she said, “It kind of looks like maple syrup in the glass.” She’s right. It does. I didn’t realize they actually used maple syrup in the glass until after the fact.

Drinking this beer has been on my bucket list for a LONG time, and I’m honored that Mickey was willing to share with us. Cheers doesn’t even begin to explain it.

Taste: Holy. Crap. I’ve heard people say this beer isn’t good, that it is too boozy, but they are wrong. This shouldn’t be beer, but it is. So good. Almost puts me beyond words. Oh, and I got a second pour… so I shared it with friends.

Mouthfeel: For as much hype as this beer has, and as thick as it appears in the glass, the mouthfeel is thin, but so hot you can’t leave it in your mouth for long. I just want to swallow so I can enjoy the aftertaste. The finish just lingers for days.

Overall Impression: I only had a few ounces, but the flavor just blows me away. This is a sipping beer. Oh, it’s a sipping beer. I bet this would go well with a nice cigar. I wonder if Samuel Adams would be able to recommend a cigar to pair with this.

“This is the most complicated, complex liquid I have ever put in my mouth.” That’s the quote of the day. Mickey, I owe you big time, my friend. Wow. That is all. Is this the best beer I’ve ever had?

Cheers to you, Jim Koch!



The Old Ale

by Allen Huerta

Old Ale…what is it? A beer? Old beer? Old IPA? English Barleywine? Small Stouts? A beer at all? Dark & malty? Sweet & sour? The basis of the IPA we know today?

Some home brewers that are out there brewing this style don’t even know. The BJCP, in 2008, defined the style as:

“An ale of significant alcohol strength, bigger than strong bitters and brown porters, though usually not as strong or rich as a barleywine. Usually tilted toward a sweeter, maltier balance.”

In the 2014 BJCP Draft Guidelines, the text is cleaned up a bit, but reads essentially the same. There has been a better definition as to what characteristics are acceptable, even if they may normally be considered faults. Some of the commercial examples that are on the market today taste amazing, but they miss out on key characteristics of the style.

The Old Ale is a somewhat historic style. Ales of this magnitude were typically brewed for special occasions and used the best ingredients that brewers could get their hands on. At this time strong ales were a direct representation of the best beer a brewery could make. They were often preserved for special occasions: weddings, anniversaries, and even coronations. Some of these beers were put into casks and cellared for quite a long time. These beers came to be known as “Old”, “Stale”, “Stock”, or “Keeping” ales. Some versions were just aged Mild Ales from a time when a Mild was of considerably higher alcoholic strength. These versions of Stock Ales were often blended with young mild ale at the bar to suit individual consumer taste.

Some of these beers would pick up the character of spontaneously fermented ales; notes that are associated with other well-known styles that were wood-aged and “Lambic-like.” A way some brewers would distinguish their Old Ale from other strong ales was by the introduction of adjuncts. Higher proportions of sugars, molasses, treacle, or invert sugar would be added along with ingredients such as flaked barley, wheat, or maize to enhance the body of the beer.

There are a few out there that say you can’t make an Old Ale without treacle. Others think that it only lends a distinct flavor profile in the finished beer and it is not required for a great example of the style. The 2014 Draft Guidelines make no specific mention of treacle as a required element. However, what they do point out is that an impression of age is a key factor, regardless of how the brewer decides to interpret that.

Common characteristics of age, as listed, are: complexity, lactic, Brett, oxidation, leather, vinous quality, etc. It is also noted that, “Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkable beer as somehow in style.”

Between the two versions of the guidelines, the Old Ale has just been better defined, not changed. The only notable difference is the OG has been adjusted a few points, and the ABV as well to stay in line. Hopefully the clarification of the style will lead everyone to further enjoy Old Ales and lead both brewers and drinkers to branch out and try something new. In the words of the late Michael Jackson, “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night.” Consider that the next time you are looking at bottles on the shelf or deciding what style you want to brew.




Measurements: The Pints & Quarts Wrap Up | Michael Tonsmeire

What a great conversation. This guy knows his stuff when it comes to brewing beer. We thoroughly enjoyed talking with Michael Tonsmeire, and I think you will enjoy watching, too.

You can find Michael’s book, American Sour Beers, on all the good booksellers’ sites and in stores. It is so full of information, you definitely get your money’s worth. Also, you can visit his blog, The Mad Fermentationist, to keep up with all his goings-on.

As a little treat for our loyal followers, we are going to mail a signed copy of his awesome book to one lucky winner. All you have to do to win is drop a comment on the bottom of THIS POST. If you have a question, ask it. If you have a story about brewing your own sour, give it. If you just want the damn book, write “Me please!” (or, whatever). We will pick a winner from everyone who comments before noon (EST) on Thursday, January 15th. Get your comment in now!

If you missed the event, here is the YouTube version:

Don’t forget to watch for our event for next week’s interview with Alaskan Brewing. They are making some great beers, and they are an absolute HOOT to hangout with!



Pints and Quarts – Michael Tonsmeire

Photo credit: Home Brewers Association

Yes…that Michael Tonsmeire. He wrote the book on American Sour Beers (literally), and he has been blogging at Mad Fermentationist for…well, ever. He is taking time out of his busy schedule and joining our Hangout On Air, this Thursday night at 9:30pm. You can visit our Google+ Event to comment or suggest questions/topics for our interview, or you can come right back here at show time to watch. Either way, see you Thursday night!



Pints and Quarts – Brew / Drink / Run

This episode is about running! We are being joined by +Lee Heidel and +Raymond Gaddy. They are part of the crew that produces the podcast, Brew / Drink / Run.

They are Georgia residents that are dedicated to brewing and drinking the good stuff, and then running off the calories (I always miss that last step….2 out of 3 ain’t bad, right?).

Tune in to hear what they have to say about the beer and running scene in Savannah, GA.

#CraftBeer   #HoA   #HangoutsOnAir   #BrewDrinkRun  #CraftBeerNation



Pints and Quarts – Hardywood Park Craft Brewery


We will be joined this episode by +Patrick Murtaugh and +Eric McKay. They are the co-founders of Hardywood Park Craft Brewery in Richmond, VA.

Hardywood has a rich lineup of great beers, but the one that garners them national attention every fall is their Gingerbread Stout. The 2014 rendition was released in November, and this Saturday, December 6th, they will hold a release party for the bourbon barrel-aged version of the delicious liquid.

Watch as we talk to them about their beer and their business.




Pints and Quarts – Ep.024

Founders_Logo_color (800x590)Live on Thursday night at 9:30pm EST (and available anytime afterwards right here too), we will spend some time with Dave Engbers of Founders Brewing Company. Dave is one of the co-founders and is currently the Vice President of Brand & Education. We will be talking about their history, their beers, and their plans for the future. Watch here:

Or, participate in the conversation at our Google Plus Event here: