WHAT’S BREWING

P.2 Sierra Nevada

P.4 BeerGarten Tart

P.5 Dr ink Beer f rom Here

P.6 Beergar i tas

P.8 Curious Traveler

APRIL/MAY 2016

To sum up Sierra Nevada in one word is almost impossible. Even Sierra Nevada Beer Ambassador Bill Manley, who has been with the company for nearly 10 years, was stumped by the task. To do it in 1,000 words is still a challenge. But I’ll try.

With brewing facilities on two coasts and an annual production upwards of 1 million barrels each year, Sierra Nevada is a big craft brewery. But don’t let the size of their production keep you from considering them “craft”—besides, that thought never crossed your mind, did it? Sierra Nevada, no matter how big they’ve gotten, has always maintained the spirit of craft. “There are probably a lot of ways we can squeeze an awful lot more volume and therefore an awful lot more profit out of both of our breweries,” Manley said. “We’re just not really willing to go down that road and compromise what it’s going to take to make the beers the right way and the way we think is ultimately going to pay off flavor-wise in the long run.”

And that mentality is exactly why, in 35 years of production, Sierra Nevada has grown to be one of the nation’s top craft breweries.

At 20-something years old, an outdoor-loving Ken Grossman founded Sierra Nevada in northern California with hardly anything to work with except the support and generosity of other brewers. “It was really important for him to figure out a way to make it work by reusing other things, taking somebody else’s waste, somebody else’s things that just weren’t going to work out for them and making them fit his needs. That’s been kind of a cornerstone of the brewery—that’s why the brewery exists,” Manley explained. “And Ken has really been mindful of that ever since.” From a facility standpoint, Sierra Nevada is the poster child for sustainability. They have an entire department dedicated to making both breweries more environmentally friendly, from solar panels (the Chico brewery has over 10,000) to capstone microturbines, permeable pavers to

landfill diversion and about a million other initiatives we didn’t even touch on. “I mean, back in the day, ‘reduce, reuse, recycle’ wasn’t a catchphrase, that was our business model,” Manley joked.

But sustainability is just one aspect of what makes Sierra Nevada such an icon in the industry. (For those of you keeping count, we’re at almost 400 words and haven’t even touched on the beer.)

“Beer is one of the coolest

things in the world because

it combines art and science

and engineering and everything

else in this one little package.”

– Bill Manley

MEGHAN GUARINO

abcfws.com

SIER

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EVAD

AOff Tap. is a bimonthly publication of ABC Fine Wine & Spirits. Copyright 2016 ABC Liquors, Inc. All rights reserved. Not all products are available in all stores. If the product you’re looking for isn’t available, ask us to order it for you! Meghan Guarino Editor Allie Smallwood Contributing Editor

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First and foremost, the beer that changed the palate of America: Sierra Nevada Pale Ale. It’s piney with grapefruit aromas, body and complexity. It’s a classic beer. And though it may not be as hoppy as some of the other beers you’ve sipped, this Pale Ale paved the way for the hoppy styles we crave today. It was the first. “At the time, Pale Ale was off-the-charts hoppy,” Manley said. “Now the fact that you can do a double IPA and people aren’t revolted by it, I think a lot of that is due to the fact that Pale Ale kind of taught people to drink hops… It’s not just a beer that’s been around for a long time, it’s a beer that literally helped shape the drinking taste of millions.” It would seem Sierra Nevada is taking steps to do that again.

Recently, the brewery added an unusual style to their core lineup: gose. “This will be the largest release of gose in the history of beer,” Manley said. Otra Vez is a light, tart beer with cactus and grapefruit and salt. It’s mouth-puckering, in the most satisfying way possible. To describe the beer doesn’t do the experience justice. It’s decidedly crushable and refreshing and ultimately, like all other Sierra Nevada beers, very, very well made. Upon its release in January 2016, Otra Vez was only brewed in the company’s Chico, California, facility. By the end of the year, the infrastructure will have been put in place for the North Carolina brewery to start production. This beer is not as simple as taking a small batch and multiplying it for large-scale brewing. Otra Vez required equipment the brewery didn’t have before. And in true Sierra Nevada form, they didn’t cop out.

(By the way, we’re way over 700 words at this point, but we absolutely must discuss Beer Camp.)

How many brewers does it take to make six beers? Apparently, 31.

This year’s release is a collaboration like none other, and you can experience every flavor when it is released in May. The collaborations were based on region—Sweet Sunny South is near

and dear to our Floridian hearts, made alongside brewers based in the Southeast, including Ft. Lauderdale’s very own Funky Buddha. Made with saison yeast, three different hops, corn grits, black tea, honeysuckle, peaches and other fruits, this bright ale sings of the South. In addition to Funky Buddha and Sierra Nevada, Sweet Sunny South’s collaborators were: Austin Beerworks (Austin, TX), Bayou Teche Brewing (Arnaudville, LA), Creature Comforts (Athens, GA) and Wicked Weed Brewing (Asheville, NC). It’s a taste of home nestled in a 12-pack of mind-blowing brews.

And while the other five Beer Camp offerings are just as worth looking forward to, we have to wait until May to try them all. In the meantime, we’ll surely be sipping Sierra Nevada’s other brews in preparation.

Though it may be true that to narrow down Sierra Nevada to a single word is impossible, consider this a glimpse of the coast-to-coast brewery in less than 1,000.

Moxee Moron Imperial Session IPA Collaborators: Bale Breaker Brewing Company, Barley Brown’s Beer, Black Raven Brewing Co., Melvin Brewing, Odell Brewing Co., Sierra Nevada

Family Values Imperial Brown Ale with Cocoa Collaborators: August Schell Brewing Co., Dark Horse Brewing Co., Half Acre Beer Company, Perennial Artisan Ales, Sun King Brewery, Sierra Nevada

West Latitude Session Rye with Hibiscus Collaborators: Bear Republic Brewing Company, Faction Brewing, Mad River Brewing, Magnolia Brewing, Maui Brewing Co., Sierra Nevada

Sweet Sunny South Southern Table Beer Collaborators: Austin

Beerworks, Bayou Teche Brewing, Creature Comforts Brewing Co., Funky Buddha

Brewery, Wicked Weed Brewing, Sierra Nevada

Pat-Rye-Ot Revolutionary Pale Ale

Collaborators: Devil’s Backbone Brewing Company, Dogfish Head Craft Brewery,

Lawson’s Finest Liquids, Stoudts Brewing Co., Trillium

Brewing Company, Sierra Nevada

Stout of the Union Robust Stout

Collaborators: Bagby Beer Company, Beachwood

Brewing, The Lost Abbey Brewing Company, Smog City Brewing Co., Societe

Brewing Company, Sierra Nevada

Images courtesy of Sierra Nevada

MEGHAN GUARINO

BeerGarten Tart

Leinenkugel is not a new name

in the beer community. Known

far and wide for their flavorful

shandies and refreshing brews,

this German-style brewery has

been crafting beer since Jacob

Leinenkugel founded the brew-

ery in Chippewa Falls, Wisconsin,

in 1867. Six generations later,

the Leinenkugel family is still at

it, brewing beers with German

heritage and an American twist.

Now, Leinenkugel is bringing us

a new summer seasonal that is a

balanced, tart and refreshing take

on the classic Berliner Weisse

style. Pick up BeerGarten Tart at

an ABC near you, and compare

your own tasting notes to this

beer’s sensory break down!

SENSORY BREAKDOWN

APPEARANCE: Clear, golden-yellow with pale, straw highlights. A lingering, dense, bright white foam cap with uniform bubbles. Carbonation ascends from the base of the glass.

AROMA: Delicate, slightly toasty malt nose with hints of crackery sweetness. This gives way to faint herbal, peppery notes. A hint of fruitiness comes through as the beer warms.

TASTE: Bright tartness snaps on the tongue, followed by slightly sweet pale malt notes. Mellow pear and lemon peel add complexity. The initial tartness fades after a few sips, but stays surprisingly refreshing.

MOUTHFEEL: Soft but brisk tartness accentuates the impression of dryness. Medium-light body and spritzy carbonation make for a refreshing and drinkable beer.

FINISH: Bright, crisp and dry. A light, yet characterful beer for warm weather.

GRAINS: American wheat, pale malt.

ABV: 4.8%

IBUS: 7.5

FOOD PAIRINGS: Club sandwiches, pasta with shrimp, grilled fish, spring rolls, salads with goat or feta cheese, wings with mild sauces (like garlic, lemon-pepper or teriyaki), and white pizza.

ALLIE SMALLWOOD

Drink Beer From Here.

Idk, bored

Why did you open your beer fridge?

A “friend” just showed up

I’m getting ready to go out!

Are you hungry? My buddy Yikes. Good friend, or… ? Dinner or party?Yikes is right

RavenousNo

Cool, got plans?

Dinner Party

The only question is, which beer? There are five beer styles that everyone should have in their fridge. No excuses. But which will you open tonight?

NetflixWhat are you craving?

Ok… are you up for an

adventure?What’s on the

menu?Wild. What

kind?

What are you watching?

Just a few friendsHouse

Sushi

A giant, smothered burrito with guac (yes,

I know it’s extra)

A burger, 100% Are you sharing?

Yes NoAlways! Nah OITNBHouse of

Cards

GoseIt’s sour, it’s salty and it’s

low in hop flavors. Reach for this essential style when you

need a pick-me-up sip.

HefeweizenRipe with fun flavors of banana and citrus,

a Hefeweizen serves the purpose of being playful

and down to earth.

IPAWhile it blows you away with bold hops, it also

endears with notes of pine, citrus and herbs.

Fruit beerShandies, ciders and flavored beers usually fall under this

must-have category. Fruit beers are sweet, approachable and

pair well with most foods (and activities).

PorterThe dark and moody porter is a classic must-have for

everything from spicy foods to desserts. It always pairs well with heated games of Cards

Against Humanity.

If you’re not dreaming of beach sunsets

and Hootie & the Blowfish induced dancing

sessions, you might not be prepared to

read this.

We’re in the wonderful limbo right before

summer hits, when the evenings are still balmy,

the sun is on full duty and the palm trees are

at just the right height to provide optimum

shade. Drinks that are suitable for this kind of

paradise are few and far between… unless you

happen to have a couple of good recipes

for beergaritas.

Beergaritas popped up on Instagram feeds

a few years ago, usually from mom-and-

pop beach shack bars, yet they still haven’t

hit mass popularity (beergaritas definitely

wouldn’t be a staple on your average bar

menu). But they’re flipping delicious. They’re

everything a tropical vacation should be:

sun-kissed, salty and revitalizing.

Here are a few tips for crafting the perfect

beergarita before diving right into these

summer recipes:

1. For a true beergarita, you can’t just pour

the beer into the margarita; then it’s just a

beer cocktail. The bottle has to be fully visible,

sticking out of the glass, allowing you to watch

the beer drain out of the bottle, up your straw

and into your mouth.

2. Remember, using a Belgian wheat beer (or

any Belgian, wheat or ale, for that matter) is

strongly advised against. It competes with the

sweet fruit flavors and the refreshing saltiness

of these drinks.

3. Have more than enough supplies on hand.

We can almost guarantee your friends will

be asking for their own when they see you

sippingone of these beergaritas.

THE CLASSIC BEERGARITA

3 oz Silver tequila

2 oz Lime juice, freshly squeezed

1 oz Simple syrup

½ oz Grand Marnier

Kosher salt, for rimming the glass

12-oz bottle Cold, light beer

In a tall, large glass, mug or Mason jar rimmed

with salt, add large ice cubes and all the

margarita ingredients: tequila, lime juice,

simple syrup and orange liqueur.

Gently plop the beer into the mug so that the

neck of the beer is submerged in the cocktail.

The liquid will rise all the way to the top, and

it will seem like it’s going to overflow, but it

won’t. Stick a straw in and sip!

THE BIG BATCH BEERGARITA

12 oz Strawberry daiquiri mix

12 oz Lemon-lime soda

12 oz Tequila, like Cuesta Mesa Gold

⅓ cup Lime juice

Kosher salt, for rimming glasses

4 12-oz bottles Cold, light beer, like

Negra Modelo

Fresh strawberries and lime wedges to garnish

Rim four glasses with salt. In a pitcher, mix all

ingredients except for beer. Add ice and pour

margarita mixture into glasses. Dunk in one

bottle of beer per glass. Enjoy!

THE HONEY LIME BEERGARITA

3 oz Silver tequila, like Cuesta Mesa Silver

3 oz Lime juice, freshly squeezed

1 oz Honey

½ oz Grand Marnier

Kosher salt, for rimming the glass

12 oz Orange Blossom Pilsner

Rim glass with salt and fill with ice. Add tequila,

lime juice, honey and Grand Marnier and stir

well. Add beer and start sipping.

Beergaritas!

!

ALLIE SMALLWOOD

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8989 SOUTH ORANGE AVE.

ORLANDO, FLORIDA 32824

Curious Traveler is an American craft wheat ale brewed with fresh lemon and

a touch of lime, delivering a crisp, light-bodied flavor with a juicy citrus aroma.

This refreshing brew is a take on the classic European Shandy. With Hallertau-

Hallertau hops and 2-row malted barley/malted wheat malts, it clocks in at 4.4% ABV,

making it delicious, sessionable and perfect for warm Florida days.

While beer snobs typically shy away from shandies, it does go well in beer cocktails,

beergaritas and cooks beautifully too! Try this shandy paired with fresh sushi, spicy

Asian cuisine, light pastas and lemon-based desserts.

Curious Traveler is available in stores January-July.

Curious Traveler