Beer

Photo by PoPville flickr user random lady

Sam Fitz is a Certified Cicerone® and the Beer Director at Meridian Pint and Smoke & Barrel.

The meaning of the term “craft beer”seems to vary from person to person. To some it implies a higher quality, to others a higher price, and for a few it has even come to denote hoppy beers. The Brewer’s Association of America defines ”craft brewers” as producers of all-malt beers, owned less than 25% by a non-craft alcoholic beverage industry member, and showing annual production of 6 million barrels or less. But “craft brewers” are so much more than any generalization or narrow definition. They are artisans making beer that is innovative and experimental but often refined and perfected, and their product is not designed out of a need for mass distribution, but rather from a desire to achieve a taste that the brewer and like-minded consumers can cherish.

Giving consumers a real choice as to what they drink is perhaps the greatest attribute of craft beer, which varies so greatly it is hard to believe there isn’t at least one beer for everybody. One of my favorite games is finding a brew for the person who “doesn’t like beer”. More often than not, this individual simply suffers from a lack of exposure to what is available to them every day. Beer doesn’t have to be light and fizzy. Dark Belgian ales, or perhaps a sour kriek, are often welcomed by red wine drinkers. Wheat beers can be a great beginning for those adjusting their palates to the array of flavorful brews now available. Chocolate, coffee, fruit and spices are commonly introduced into craft beers to create fascinating results. Bourbon barrel-aging is adding a new kick to the marketplace. The point is, in order to evaluate and even appreciate craft beer, you need to go out and try its many incarnations. It’s unlikely you’ll enjoy everything you drink but, if you can’t find anything that pleases, you’re not trying hard enough.

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Photo by PoPville flickr user Mr. T in DC

From a press release:

On Saturday, January 21, Rustico, located at 4075 Wilson Blvd. in Arlington, will officially become home to The Beer Academy a.ka. Brew U. Guided by Neighborhood Restaurant Group’s Beer Director Greg Engert, The Beer Academy will offer a comprehensive curriculum for beer enthusiasts with two-hour tutorials, once a month for the entire year. Each class will be held from 1 PM to 3 PM on Saturdays at Rustico in Arlington, and is priced at $24 per person. With a Food & Wine “Sommelier of the Year” as their guide, students will receive a first-class education, as well as tastes of at least six beers, hand selected by Greg to exemplify the featured theme of each class.

Those who attend the inaugural class on Saturday, January 21 will get schooled on Tasting Craft Beer: Examining the Flavor Spectrum across the History of Beer. During this course, students will be led on a journey through Greg’s flavor profiles (Crisp, Hop, Malt, Roast, Smoke, Fruit & Spice, Tart & Funky), while sipping and studying six different beers. Future classes will focus on topics such as casks ales, sour ales, farmhouse ales of the world, and brewing locally vs. locally sourced brewing. To heighten the experience, Rustico will offer their full brunch menu a la carte with standouts such as buttermilk biscuit sliders, sweet potato skins and crispy deviled eggs to the attendees.

The Beer Academy will commence on January 21 and run every four weeks, with subsequent classes scheduled for February 18, March 17, April 14, May 12 and June 9. Dedicated students, who wish to enroll in the full year will receive a discount of $6 off each class (additional discounts for packages of three, six and nine classes are also offered). To reserve a spot for The Beer Academy please call Rustico at (571) 384-1820.

Tim Prendergast is a Certified Cicerone® and the Assistant Beer Director and Cellarman at Meridian Pint. Read Tim’s previous column on session beer here.

“(Rye) is a very poor food and only serves to avert starvation”

-Pliny The Elder

      Pliny the Elder was a 1st century Roman historian who is sometimes credited with the first written mention of hops. His name also graces the label of one of the most highly sought after IPA’s in all of the world. His name has gravitas in the beer world. Unfortunately, I will have to disagree with him about rye and I’ll take the majority of this space to do so. But before I get to rye and beer, I’d like to steer this weeks’ column towards bread, specifically the king of breads, rye bread.

As far as I’m concerned, nothing comes close to rye bread.  Where white bread or wheat bread is simply a vehicle to keep your hands from getting mayo on them, rye bread becomes a memorable part of the sandwich. When it comes to the best sandwiches on the face of the earth nothing beats a corned beef or pastrami on rye. In fact, there is no such thing as a corned beef or pastrami sandwich if they aren’t followed by the words “on rye”. Don’t believe me? Go watch Annie Hall. A pastrami on white can help end a relationship.

Why all the rye love? I’m espousing my love for rye because I recently realized that it’s not just the bread that I love. It’s the grain itself. My most recent affection for rye has manifested itself as love for rye whiskey. Rye whiskey, once the dominant whiskey of the colonies, has enjoyed a huge resurgence in recent years. I recently enjoyed a Rendezvous Rye from High West Distillery that floored me. It had a pronounced citrus and lemon character that made me rethink the flavors that I thought possible in whiskey.

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