Savoring Saturday #2, Jolly Pumpkin "Madrugada Obscura"

One of the largest misconceptions of beer is its color. The darker a beer becomes, the more a person is to assume they will not care for it, that it may be to filling, high in calories, or to strong. Darker beer, can in fact be the opposite of the points just listed. Comparatively Guinness is a mildly flavored ale with 170 calories per serving, 5.7 grams of carbohydrates, and has an ABV of 4%. Budweiser has 145 calories per serving, 10.6 grams of carbohydrates, and an ABV of 5%. I use these two brands as they are mainstream, highly recognized beers. They stack up relatively similar in these profiles, but the tastes of these two beer are worlds apart.

Let's get back to Michigan. All breweries produce a large gamut of styles, from light to dark which are easily palatable and substantially complex. Today, we refer to a hybrid of sorts that is extremely exceptional.

Jolly Pumpkin is known for their barrel aged Belgian influenced beers. These beers have introductions of wild yeasts, which in turn impart notes of controlled sourness. Madrugada Obscura or "Dark Dawn" is listed by the brewery as "A Belgian inspired stout that is as dark as a moonless midnight, brimming of roasted malts and bitter hops. It will keep you good company in all places, be thay light or dark." The beer pours a rich black with aromas of rich malt and sourness. To get the most of this tasting experience, it is suggested to use a wine or brandy glass and allow all senses to be invited. The beginning of your taste with have sour notes, reminiscent of cranberry, raisins, chocolate and prunes. The finish will be roasty, with tones of alcohol, and slightly dense. Together all of these flavors leave the drinker curious for more, balanced between profiles, and warm.

At 8.1% ABV, it is only available in 22 ounce bottles, so have a couple friends and sample a handful of ounces a piece. You may want to buy two bottles, as your palate may wish for more.

The area surronding 22 ounce vs. 4 pack distribution

It seems there is on going battle about the advantages and disadvantages in the ways craft breweries package their beer. The most accepted package is the traditional 6 pack. The exception (and the argument) is 22 ounce bottles and specialty 4-packs. Often I hear opinionated arguments and preferences to these "speciality" packages. Some are stubborn enough to swear them off because they are not conventional packaging. Others swarm because X amount of Y is only available in Z frame of time. Bear with me a moment while I personally lay out some examples.

In Michigan we see breweries using all methods, but never really exploring more than two. The primary home base for many is 6 pack. Bell's Brewery only distributes in 6 packs and nothing else at this time. they had distributed in 22's at one point, particularly Oberon. Some breweries explore 6 pack and 22 ounce distribution, such as New Holland. Then we have Founder's, who distributes in 6 and 4 packs. Arcadia Ales is currently in a transition, eliminating the 22 ounce, and embracing the 4 pack (why?). Dragonmead Brewery uses 4 pack and 22* ounce methods. And, finally, Jolly Pumpkin and Leelanau only embraces their beer in single 22 ounce (and smaller) bottles.

Whether you are new or not to the Michigan craft beer scene, one question is sure to come to mind when seeing new debuts. What is the point? Most of it I believe will boil down to marketing. Specialty and higher gravity beers make their way into a niche style, thus niche marketing tactics. The argument could further be distilled to cost and quantity. Breweries spend more time and money to produce these unique styles, and produce less of them, possibly to off set costs, create a buzz market, and more importantly experiment. I for one love my Sky High Rye by Arcadia, and am happy to learn this special release beer is making its way into full rotation after overwhelming reviews from people like you and me.

The argument still remains though, what is the difference and preference to 22 ounce bottles or 4 pack? Do you prefer one to the other? Is one irrelevant to the other? I invite you to submit your opinion below and share any personal opinions, arguments, or compliments.


*verification needed for specific quantity of their single 22 ounce Armageddon Grand Cru

Savoring Saturday #1, Short's Brewery "The Magician"

Welcome to the first addition of Savoring Saturday. In these weekly posts, we will highlight a specially selected Craft brew to showcase. Inaugurating we have Short's Brewery's Magician. Debuting this week from the Bellaire brewery, The Magician is a dark red London style ale named after "the eloquent, swift and skillful master who makes things happen."

Its mouth feel is described as “A lustrous dark red London ale. Rich malt complexities lending notes of toasted caramel, raisins, toffee, and slight roast chocolate. Very light hop additions let the true malt characters promenade throughout the tasting enjoyment this beer offers."

This beer is a great segue for someone who isn't shy about flavor, but necessarily isn't accustomed to hop flavor or bitterness. It is also a lowly carbonated, making it easier for those who dislike "fizziness" in beer.

There is a new color coming to your beer: green!

Going green is going everywhere, and in the kitchens of breweries, it has certainly taken root. In this months Michigan Beer Guide (found at nearly all micro breweries in the state) is a great article written by Brenda Cooke titled "Drink Local (and choose your container carefully). In it, Brenda points out the benefits of drinking local, recycling, the impact of cans vs. bottles, shipping, and more. Ultimately, she points out, the best eco-friendly way to enjoy your favorite brew is from the tap, at a local brewery or brew pub that is, of course, closer to home. Outside of those means, there is an environmental impact caused by energy used in packaging and distribution. It is exciting to know that in the south eastern Detroit area, one can sample 100+ varieties of beer, on tap, all within an estimated 30 mile radius of the heart of Detroit.

Outside of Brenda's article, there are many initiatives being set forth by breweries throughout the United States, that are taking green into their own hands. Sierra Nevada, just this year released their Harvest series, with all beers being made with hops grown on their property. This experience allowed Sierra Nevada to control environmental impacts immediately as needed and eliminate packaging and shipping. Locally, Bells brewery has been experimenting with growing their own hops and malts. Keweenaw Brewery and Rochester Mill Brewery distribute their brands in cans, which has a strong argument in weight and space.

What could creating the most noise in all of these initiatives is the effort Goose Island is putting forth in their responsibility to eliminate their carbon footprint when producing and distributing products. The Green Line Project is a world class effort to learn about the impact the brewery puts on the environment, how to identify and shed wasteful resources, improve efficiencies and share their observations. Ta boot, Goose Island has created an Ale in support of these efforts. Titled Green Line Pale Ale, it is only available on draft at many locations within Chicago. Proceeds from this Ale will help benefit the efforts Goose Island is taking, and, some proceeds will be donated to help the preservation of Rain Forests in Costa Rica. The tap handles specially made for this ale were constructed out of wood reclaimed from Emerald Ash trees that were devastated by the Emerald Ash Borer.

It goes without saying that we can make huge impacts everyday in our life styles that help the environment. I, for one, recycle everything. From hockey blades to bottle caps. Nearly everything that is questionable goes into my recycling bin. I have noticed the collector frustrated at times, having to sift through my two containers, but so be it. I take back all of my cans, because as my Grandfather would say, it is "free money" even though it is actually a reimbursement. When it comes to beer, I have brew my own now and again, which could be the single most cheapest and environmentally friendly consuming actions. I almost always drink Michigan made beer. Even if the ingredients to produce my pint came across many borders, the transportation to get to me isn't as much as other out of state or country imports.

So while were out there today celebrating all that is green, try to get to a local brewery or select a beer that is produced right here in Michigan. Go green (and eliminate the food coloring)!

Craft Beer Business Thrives in Michigan

LANSING — While many Michigan industries are in decline, the craft beer industry is flourishing, with breweries expanding and bringing tourists to local communities.

Craft beer has been expanding nationally, and even more so in Michigan, said Scott Graham, the executive director of the Michigan Brewers Guild in Lansing.

“Michigan every year outpaces the national growth trend,” he said.

A craft or microbrewery is a smaller, regional producer of beers, often with a distinctive flavor.

Beers produced by the 70 in-state breweries represented 1.8 percent of the 6.6 million barrels sold in Michigan in 2008, according to the most recent statistics, said Rex Halfpenny of the Michigan Beer Guide. Each barrel represents 31.5 gallons or 336 12-ounce bottles.

“Given that things are bad and people are out of jobs, people are still drinking beer and they’re also seeking a better glass of beer,” Halfpenny said.

Founders Brewing Co. President Mike Stevens said his Grand Rapids company is going strong.

“We went from around 10,000 barrels to 18,500. My 2010 forecast is to take it up to about 28,000 barrels,” he said.

With that increase comes the need for more employees. Founders moved to a new facility about two years ago and increased its workforce from 19 to 73.

“We’re constantly hiring just to accommodate our growth and needs there,” he said. Another expansion is expected later this year, which should bring an additional dozen jobs.

Larry Channel, co-owner of Dragonmead Microbrewery in Warren, said that his company sold around 1,500 barrels of beer in 2009, about 200 barrels more than the previous year.

“In the midst of a recession, we’re not at all upset about what we sold,” Channel said. “We couldn’t increase our capacity without some more capital investment.”

To increase its production, Dragonmead would need more fermenters, an investment that depends on how well it does this year.

Channel said that although his business is doing well, he’s still concerned about the economy. “At some point in time, people just have to go elsewhere for work.”

Graham of the Brewer’s Guild said that one reason for the increased popularity of Michigan micro-beers is that other states have been far ahead since the craft beer trend began in the 1970s in California.

“Michigan is lagging behind in terms of volume and share, and just increasing awareness is going to last for quite a while,” he said, expressing optimism about the future.

“I’m sure it would be better if economic times were better, but I think we’re going to see growth for years to come. When the economy bounces back, it’ll pick up and be even faster,” he said.

Travel Michigan, the state’s official tourism promotion agency, doesn’t track the number of tourists coming into the state for beer-related visits.

Even so, industry experts have a number of anecdotal accounts.

For example Larry Bell, the president of Bell’s Brewery Inc. in Galesburg, said visitors from Indiana, Illinois and Ohio. They often make day trips either for an event at Bell’s Eccentric Cafe in Kalamazoo or as a part of a larger tour of Michigan breweries, such as a recent bus trip of 50 Shepard residents.

“We don’t formally give tours. That being said, we give an awful lot of tours,” said Bell.

In contrast, Mike Stevens of Founders said most out-of-town visitors to his brewery are business travelers making a side trip. Many leisure tourists come specifically to see the brewery, such the 30 passengers on a chartered bus from Indiana who recently came through.

“There’s a whole beer community out there that’s very intrigued and interested in seeing other breweries,” he said. “Mostly they’re from around the Midwest. It’s still a relatively inexpensive weekend for these folks. They charter bus, pay 50 bucks, get to come to the brewery, see the place and enjoy a day here.”

Dick Gray, an owner of Keweenaw Brewing Co. in Houghton said most of the tourists he sees come in the summer months. Other times of the year the university attracts more university affiliated visitors, such as families coming to Michigan Technological University

“Since I’m a Tech grad, they bring a group of parents and students up to tour the brewery,” Gray said.

Gray said few out-ofstate groups visit since Houghton is so far from other states.

The Beer Guide’s Halfpenny said that most fans of microbrews are beer tourists of some sort.

“I’ve been chasing beer since the early 80s all across this country,” he said. “The beer guide belongs in the car, so as you drive around you can find these places.”

Stevens said part of the reason why Michigan’s beer industry is doing so well is the quality of the products.

“Michigan really does have some of the best breweries in the whole country,” he said.