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Mystic Brewery Wigglesworth Lord Falconer Oatmeal Stout [Beer Review]

Author // Devon

When I think of Mystic Brewery one word comes to mind, saison. Mystic has built a cult following over the last year or so based on their exceptional line of saisons. As a brewery they actually challenged my idea of what a saison was, and really opened my eyes to the unlimited possibilities out there. While perusing the shelves on my local beer store I saw a new bottle on the shelf. On first glance you might actually miss the fact that it's from Mystic. As it turns out this series was spurred by one of Mystic's original employees, Alastair Hewitt, who is originally from the UK. Let me just say right now that I'm really glad they hired him.

I really like the way they've branded this series. If you try this beer expecting traditional Mystic funk then you'll be disappointed. If, however, you go into this beer looking for an amazing English inspired Oatmeal stout then you'll be in heaven. This is one of the best oatmeal stouts I've had in recent memory, perhaps ever. The aroma is laced with a subtle sweetness with hints of roasted malt. The first sip just pulled me in, though, in reality I can't call it a sip so much as a gulp, it was just so good as soon as I tasted it that I had to have more (cue Will Ferrell jokes). Seriously though, it's incredibly smooth, the oatmeal provides a fantastically good round mouth feel that just begs you to keep drinking more of it. The roasted malt is fairly subtle and the balance between malt bitterness and sweetness is sublime. I don't normally gush over beers like this but it's that good. One of the things that makes me happiest is a single line of text on the bottle "traditional ale series." That one line means there's more to come, and if the rest are anything like this then we're in for some seriously good beer.

Smith Commons' Miles Gray [5 Questions]

Author // John Roche

The Boston area should be proud of the proliferation of new breweries and craft beer friendly bars that have sprung up in the past two years – but they aren't alone. Washington, D.C. has nearly the same population as Boston, and the craft beer industry within the district boundary has grown exponentially since 2011. Three new breweries have opened, alongside countless restaurants and bars – and nearly six new breweries are in various stages of development.

One of these bars is Smith Commons, which opened in my soon-to-be neighborhood in January 2011, only a few weeks before I finalized my move. The bar is located in the rapidly changing H Street NE corridor, and they strive to provide an atmosphere where everyone can feel comfortable and try something new. Between hosting summertime homebrewing demonstrations, fundraising parties for local organizations and a visit by President Barack Obama for dinner the Smith Commons team has been busy working towards that vision! We recently asked Miles Gray, Managing Partner at Smith Commons, to share his story, his favorite beers, and his opinions on the future of the craft beer scene in DC.

Smith Commons Bar H Street Washington, DC

Drink Craft Beer: How did you get into craft beer?

Miles Gray: I got into craft beer about ten years ago after a night of drinking on the "old" U St. corridor. I found myself in this bar called The Saloon, where I had my first experience with Delirium Tremens. That led me to research and try the Belgians, which quickly led me back to the domestic crafts. As I'm sure many people have experienced, there is no coming back once you have great beer. 

DCB: What inspired you to open Smith Commons, and how does that inspiration shape Smith Commons’ operations?

MG: My business partner, Jerome Bailey and I are long time friends and fraternity brothers, so that friendship sparked the conversations about an approachable, unique venue and that became Smith Commons. Our friendship has had a direct impact on the way we manage our team and interact with patrons, as we strive to always put people (all people) first. The best example is our beer program. We consciously chose to only place 12 taps, to avoid intimidating and confusing people, especially those new to beer, with an overwhelming number of choices. We also aim to educate and introduce people to craft beer by comparing our all American draught lines with the Belgian standards (Duvel, Chimay, Delirium etc.) which we carry in bottles.

Smith Commons Bar H Street Washington, DC

DCB: Where do you see the DC area craft beer industry heading in the next year? And, in that vein, can we get a sneak peak at what new to expect from you in the coming year?

MG: The DC area craft beer industry will have to error correct and readjust the market strategy over the next year. We will see more breweries enter the area, which is a great thing, but the consumer education is not growing at the rate of craft beer distribution and expansion. What will happen is, the beer community will start to realize that the base consumer in the market has been left behind and not educated fully in regards to making craft beer and better food a lifestyle choice. 

I would draw an analogy between where craft beer is at and the early days of the recycling/ sustainability movement before things like the "An Inconvenient Truth" movie gave large numbers of people a different view of a longstanding movement. By that I mean, there is little being done currently to explain the value of craft beer to the 80% of the population who will carry the movement beyond us beer snobs. The beer community does not do much in the sense of diversity, and the sole approach of beer dinners and tap takeovers is not a true platform for growth. Of the 2000+ bars in our area, there are maybe less than 50 that take craft beer seriously. To me, that is one of many signs that not all of the breweries in our area will thrive without creation of new consumers, inbound marketing, and analyzing market thresholds for price point, distribution etc.

DCB: I’m curious What types of activities do you think the industry can do to promote the value of craft beer to a broader audience?

MG: To promote the value of craft beer to a broader audience the craft beer industry needs to study the achievements and pitfalls of big beer, and the big spirits industry. I hear people saying they hate big beer without really studying the history of how big beer kept brewing alive during and post prohibition. I think Ommegang out of Cooperstown, NY has taken a huge leap in the right direction by partnering with Game of Thrones/ HBO for a beer series. On a more local level, what Brian Strumke of Stillwater did with Lower Dens is another great example of creating "beer venn diagrams" of overlapping cultures, music, tech etc. 

Our "Masters of the #CraftBeer Universe" event for #CBC13 [ed. Craft Brewers Conference] was put together in that same vein.

DCB: You walk into a magical beer shop with every beer currently available. You can put together one six-pack. What do you walk out with? Only one beer can be from your brewery.

MG: Great Lakes Christmas Ale, Ommegang Rare Vos, 3 Stars Southern Belle, The Wedge Brewery (Asheville) Hemp IPA, Stillwater Cellar Door, Allagash Curieux

DCB: You have one night in your favorite beer city with your staff. What city are you in and where do you go (it doesn’t all have to be beer)?

MG: My knee jerk reaction is Asheville, NC and their lovely local breweries, restaurants, music and scenery, but globally my favorite beer city is Ghent, Belgium. I would suggest that everyone take a trip there during Gentse Feesten (Festival of Ghent). The festival is a ten day party made up of about a dozen smaller festivals, and beer literally flows in the streets. They have incredible little things like this pop up meatball spot called Balls & Glory, and large events like Polé Polé music festival, spread out all around Ghent. It's a great experience to eat and drink beer, amongst the architecture of 1500 year old towns, and I would love to chill in Ghent with our team at Smith Commons.

DCB: Miles, thank you for sharing your thoughts with us! Best of luck with the #MOTCBU event, we’ll be sure to stop by!

Smith Commons is located at 1245 H Street NE, Washington, D.C. 20002


Mayflower Brewing Spring Hop [Beer Review]

Author // Devon

I love Spring, not just because the snow is thawing, the days are getting longer and the salt and grime washes away with each passing rainstorm (though I do love it for all of those reasons) but, rather, because Spring seasonals comprise some of my favorite beers. Big stouts get lots of love in Winter and the pumpkin beer craze gets bigger every year in Autumn. Spring on the other hand is open to a lot of interpretation; in general though I see a theme of something fresh, something new and something exciting.

Mayflower Spring Hop is one of those beers that signals the start of Spring to me. OK, sure, hops are not a seasonal ingredient in the strictest sense. But Spring is when our dormant hop plants begin sprouting, hinting at a new crop to come, and for that reason this is a perfect Spring beer. Normally I prefer beers that are late hopped, which tends to lead to stronger citrus or spice notes, but this beer has a serious in-your-face bitterness. Mayflower calls this a red ale, and it does have an awesome deep copper hue to it and a killer malt backbone, but as the name might hint at the real star is the hops. Citrusy, floral and definitely bitter this beer packs a serious punch, though at only 5.3% ABV you can have a few. In fact, I think I'm going to go open another right now.

I'd encourage you to go out an pick some up, but you can also try it at Drink Craft Beer Springfest: A Celebration of Hops this April. 

Downeast Cider's Ross Brockman [5 Questions]

Author // Jeff Wharton

Every once in a while that one thing comes along that changes your idea about a product category. To be honest, Downeast Cider did that to me. I like normal cider, but I'd never found a hard cider that really did it for me. As we saw cider as a category growing, we decided that we wanted to write about it as 1) Devon is a big fan and 2) it seemed to fit in with the ethos of craft beer. Furthermore, we had a willing and ready writer in Sarah, our cider writer. I was fine with it but wasn't super enthused until Sarah brought us back a test batch from a soon-to-open cidery. It tasted just like apple cider you buy at the farm stand! It was juicy and full without being too sweet. This was cider I could get behind! That company was Downeast Cider and Sarah had met up with founders Ross Brockman and Tyler Mosher to discuss their new project.

Ross from Downeast Cider

As the last time we spoke with them on the record, they had just started operations, I thought it'd be fun to take some time with Ross and put him through our 5 Questions segment...especially being as his company is the one that helped change my mind about looking at cider again.

Drink Craft Beer: How did you get into craft cider?

Ros Brockman: I have absolutely no idea. One day I was studying to be a lawyer, and the next thing I knew I was checking fermentation cycles and cleaning kegs. It was like Will Ferrell in the debate scene from Old School, I blacked out, don't know what happened, but I think I kinda killed it...

DCB: What was the turning point (a cider or moment) that made you love craft cider?

RB: It was definitely a beer that made me turn the corner in my beverage selection. During our freshman year of college, I had a...not-so-honest...ID that I used to use to go to Wal-Mart Thursday through Saturday to buy 5 30-racks of Beast Ice (Milwaukees Best Ice). We would put them in a ski bag to drag across campus and then unpack that into our mini-fridge, which conveniently held 150 cans of beer. One day Keystone Light (seriously) went on sale and turning point number 1 clicked: "Beer doesn't have to suck, it can taste exactly like water!" Skip forward a couple years and I think it was Dogfish Head 60-Minute that was turning point number 2, the real one: "Beer can be...good?!" Soon after that I had the same realizations with hard cider.

DCB: You walk into a magical beer shop with every beer currently available. You can put together one six-pack. What do you walk out with? Only one beer can be from your brewery.

RB:

  1. Un-named Downeast grapefruit cider/mead (soon enough...)
  2. Savannah Dry Cider (more of a nostalgia thing)
  3. Ballast Point Sculpin IPA
  4. Westvleteren 12 (uhh...monks)
  5. Stone IPA
  6. Bud Heavy (because this isn't Russia)

DCB: You’re going out for one big night in Boston. Where do you go (it doesn’t all have to be beer).

RB: I'd probably get pretty liquored up with some Downeast in my apartment beforehand because I can't afford to buy our cider in an actual bar. Then I'd meet my friends at some overrated, creepy place in Faneuil Hall at which point my memory would duck out and I'll wake up with my head splitting open and, what is that, whiskey on my breath? Where the hell is my cell phone...Sorry, that didn't go as planned, I'll head over to the Salty Pig tomorrow night...

DCB: What would you be doing for a career if you weren’t in beer?

RB: I'd be pursing my childhood dream of pitching for the Red Sox, playing QB for the Patriots and PG for the Celtics, all at the same time.

DCB: What do you drink when you’re not drinking craft beer (or beer at all)?

RB: Bud heavy, fresh grapefruit juice, or cheap whiskey with a splash of club soda.

DCB: Where do you see cider industry going in the next year? And, in that vein, can we get a sneak peak at what new to expect from you in the coming year?

RB: I think cider is going to continue to skyrocket. I can also see a lot of experimental ciders blossoming, just as you see craft beers getting wackier and wackier. In that regard, we've got a few tricks up our sleeve that we can't reveal. As far as a more conservative offering, we hope to be done with our dry cider pretty soon here.

DCB: You can make any cider you like, no matter the cost and consumer demand, what would you make and what dream ingredients would you use?

RB: I'd make Downeast Original Blend, because why would we have started this thing and not made our dream drink? And if you twisted my arm, I'd serve it over ice from another planet, because that would be pretty neat...Downeast Over Space Ice!

DCB: Thanks so much for your time, Ross. What can we do to get you make that Downeast Original Blend over space ice?!