What do these beers have in common?

• Sierra Nevada Pale Ale 
• Samuel Adams Boston Lager 
• Anchor Steam Beer
• Celis White (Witbier) 
• Anchor Liberty Ale 

Answer: these beers make up the inaugural class of Landmark Craft Beers. This recognition by the American Craft Beer Hall of Fame sets out to recognize "beers that didn’t just become popular—but actually shaped brewing practices, pushed boundaries, or paved the way for entire styles or movements."

While Celis Brewery went bankrupt in 2019 the new owner of Anchor Brewing, Hamdi Ulukaya, founder and CEO of the yogurt company Chobani, has promised to revive Anchor Steam and Liberty Ale. However, no such thing has happened in the year since he acquired the brewery in 2024. Only Sierra Nevada Pale Ale and Sam Adams Boston Lager are still in production and widely available.

What does this mean for you? It means that wherever you go, you have the opportunity to drink a glass of history. If your latest, greatest, favorite local craft beer isn't available on tap, there's a good chance you can still get a legend in a glass. (If not on tap, then look for it in a bottle.)

It's easy to forget the beers that came before, the trailblazers that sit on the cooler shelves in the background, faded with familiarity. But it's important to remember, from time to time, and to honor the pioneers who brought us the craft beer movement. These are beers that deserve a place your home refrigerator.

Get a cold one and raise your glass. Cheers to the Landmark Beers! 

Would you bathe in beer?

The Washington Post:Soaking in beer while drinking beer? Now that’s a spa day

"...visitors treat themselves to the alleged wellness benefits of soaking in brewing inputs. That does not mean dunking in a tub full of Budweiser. Spas combine brewer’s yeast, hops, barley malt, hot water — and sometimes a little beer — to promote relaxation and healthier skin. Proponents of beer soaks say this mixture is great for your skin, improving damage and elasticity, exfoliating, hydrating and softening, and clearing acne. Allegedly the hops, barley and brewer’s yeast have antioxidant properties."

The above link is behind a paywall but you can find out more about how to take a spa day with beer, here.

Indio Brewing is here!

Check it out: Indio Brewing is now open (although their grand opening - whatever that is - isn't until later this month). We went yesterday and the place was packed nearly to capacity which was great. 

But here's the real surprise: good beer! While that, of course, is always the intention, new breweries often struggle their first year. Recipes don't always scale up to larger batches as easily as one thinks. The lines are new and can sometimes make the beers taste funky (like plastic). And, new breweries often offer only a small handful of beers which makes sense; it's hard to make a full menu of beers and have them all ready on opening day. Or any day, for that matter. 

They are open today (July 6) from 2 pm until 9 pm. Sunday Funday! My suggestion: order a flight. I had the Milkshake IPA while Hubby had the Mexican Lager. Both were solid which makes me think the rest of the menu is worth exploring (which I definitely plan to do). My expectations were low and I am happy to say they were exceeded. I wish they were closer to where I live but they are close to where a lot of other people live judging by how full they were yesterday afternoon.

Indio Brewing (not to be confused with Indio Brewing) is located near the intersection of Jackson and Avenue 42 in Indio, California. It's just north of and across the street from Dave's Hot Chicken, if you know where that is. (The other Indio Brewing is in Sugar Hill, Georgia.)

The foam really does matter.

Earlier, I posted about when it's desirable to have a thick foamy head on your beer. I researched how this is achieved, where it's usually found, and what it looks like when the glass has varying amounts of beer foam and how those different amounts of foam affect the beer drinking experience. But, I hadn't actually seen it or experienced it in person.

Until now.

On a recent trip to Las Vegas, we visited a brewery called Crafthaus Brewery. They have two locations: the brewery, which is in the nearby city of Henderson, and a taproom in the Las Vegas Arts District. We stopped at both.

We went to the brewery first. When I saw they were serving a Czech-style Pilsner with a side-pull handle, I have to say I geeked out a little. This is how it's actually listed on the menu:

Czech Plz- LUKR Handle | *Slow Pour

Not only do they identify the beer but they name the manufacturer of the handle that will pull the beer! LUKR not only makes tap handles, they also offer classes on how to properly pour a beer under a program known as the Perfect Pour Academy. These people are serious about their beer.

I knew I was in for a treat and Crafthaus did not disappoint. It was more than a perfect beer; it was an experience. The beertender didn't mind answering all of our questions and explained that the Czech Plz Milk Crate, also on their menu, is a crate of six small bottles filled with just the pilsner's foam. He also explained that pouring just the foam into the bottles takes time to do properly. We opted to have just the pints but I remain curious and will try the milk crate next time.

We also visited their tap house location in the Las Vegas Arts District and ordered pints of the Czeck Plz. It was good but not as good as at the Henderson location. That could be due to any number of reasons but I remain a fan of the brewery, the Czech Plz, and the craft that goes into pouring a Czech Pilsner with a side-pull faucet. Keep an eye out for the side-pour handle and if you see one, consider ordering whatever comes out of it.

As a side note, foam is important for other beers poured from traditional pull handles as well. The foam isn't just something that takes the place of more beer in the glass. It's meant to be part of the experience and therefore a well poured beer will always have a small amount of foam.

While foam is a byproduct of fermentation, it isn't just the burps and farts of the yeast doing all that work. There are many different kids of yeast strains which contribute to the aroma and overall taste of beer. So, while the side-pull handle produces a specific kind of foam, traditionally on a specific style of beer, all beers should have some foam to enhance the consumer's experience.

Conclusion: Don't be afraid of the foam! And when you have the opportunity to try a Czech-style Pilsner drawn with a side-pull handle, dive in enthusiastically!

Sad news for local craft beer enthusiasts

If you're a resident of the Coachella Valley (in California), you may already be aware that La Quinta Brewing is closing its tap house in La Quinta. Certainly, if you're a regular there, you've been lamenting this news since it was reported in The Desert Sun two weeks ago.

Let that sink in: There will no longer be a La Quinta Brewing in La Quinta. There is no Palm Desert Brewing in Palm Desert but La Quinta Brewing will have their main brewing facilities there. Likewise, there is no Palm Springs Brewing in Palm Springs but La Quinta Brewing has a tap house there.

Pop quiz: Where will La Quinta Brewing not be? Answer: La Quinta.

It doesn't make sense unless you're La Quinta Brewing who was hit with a rent increase that made it unsustainable for them to remain in their namesake city. Or does it have to do with the brewery's leadership restructuring that took place in 2024? Maybe both.

We remember when LQB brewed in Palm Desert in a little warehouse space off Washington just north of I-10. (Why it was located there and not in La Quinta, I don't know. The space is now occupied by Canyon Creek Mushrooms). Mychal was behind the bar then, serving up a smile  as he poured our favorite beers upon seeing us walk through the door. He also knew how to throw a party! In the parking lot, old-school style, with lights, tents, folding chairs, and a band. There was less of a touristy vibe and was more of a community hangout where everyone was welcome.

There was a yellow barrel where people would put stickers from other breweries, like this one from Trusty Brewing in Vancouver WA that we added in 2018. (While Trusty was one of our favorite hangs, it is no longer in business.) When the Palm Desert location moved to a larger facility, the barrel moved with it and the stickers we added are still there for all to see and to remind us of the many places we've been to over the years.

It wasn't until two years after LQB was founded that they opened a tap house in La Quinta (in 2015). It was a small venue with outdoor seating, games stacked in the corner, friendly beertenders, and the same local vibe as the original Palm Desert location. There was no food there, but you could bring in food from a neighboring restaurant and enjoy it with your favorite friends and brews. (Talking about you, J&L!)

In 2021, the La Quinta tap house expanded to include more seating and food service with a move across the street to its current location. There, we contributed more stickers like these from Ghost Runners Brewery (Vancouver, WA) and Barrel Mountain Brewing (Washougal and Vancouver, WA).

The Palm Springs location opened in 2018. It's a great place to sit outside and people watch but it's decidedly touristy as is the Palm Desert location to a large extent. The second iteration of the La Quinta location had a good balance of both tourists and locals, and being as it was the closest location for us, it was our favorite and most frequented LQB location of the three.

And now we say goodbye to Carlos, Kenna, Sara, Alyssa, and Sage - names that come quickly to mind. There are others whose names are out of reach but who always recognized us as one of the regulars and treated us well. There are the regular customers - Harriet comes to mind. A real character. There's the guy who always sits in the corner under the TV at the end of the bar and the woman who is usually on the next barstool with her dog tucked under her feet. We always greeted each other, sometimes we'd strike up a conversation. It was a community with good craft beer and good people at its center.

Where will we all go now?

I'm sad to say that for us it probably won't be to another La Quinta Brewing location. Instead, we'll find a watering hole that's closer and hope a new brewery moves in either to their old space or another nearby.

Thanks for the good times, La Quinta Brewing. We will miss you. All of you.

When is beer foam a good thing?

According to Kegworks, the answer might be "all the time," particularly when considering Czech-style pilsners. 

In discussing the side pull beer faucet, Kegworks describes its features and uses:

"This combination of features allows you to create thick, dense heads of foam with the side pull faucet that is part of the ritual for consuming Czech pilsners, including Pilsner Urquell. This foam, however, is not the dreaded beer foam you get from a typical draft faucet. It is a wet foam with a smooth and creamy texture packed with flavor and aroma from the hops. It lasts longer than dry foam and is meant to be savored along with the liquid beer in your mug." 

[Emphasis mine.]

Wet foam is made by submerging the side pull faucet into the beer while pouring - usually verboten - and is especially desirable when pouring Pilsner Urquell. The amount of foam varies from zero foam to 100% foam. Again, from Kegworks: 

A Čochtan pour is just a mug filled with beer and no foam. Without the foam, you lose the balanced flavor, and thus, you get a very bitter beer.

Mlíko, or a milk pour, is a mug full of sweet and creamy wet foam that really shows off the Saaz hops and aromatics in a Czech Pilsner. This is traditionally enjoyed as a dessert beer that you sip quickly.

Check out this video to see examples:

The idea of an entirely foamy beer runs contrary to my entire beer upbringing. Once I discovered craft beer, I learned a foam head on top of a glass of beer was a good thing. Now, I'm learning that it's a dreaded thing! Which is it?

I guess it depends on what kind of beer you're drinking but I'll be curious to try a "correctly" poured Pilsner Urquell sometime, especially if I can try it side-by-side with a improperly poured one.

Not to knock Pilsner Urquell, but I wonder if a wet foam would improve the taste of a Michelob Ultra or Bud Light. Back in my college days, beer foam was indeed dreaded. It simply meant you had less beer in your Red Solo Cup. Could it be that it would have been a flavor enhancer for all that cheap beer?

Worth trying? Maybe. But here's another thing I'm thinking about trying: the Beertini (olives or pickles added to beer).

Whoa!

#BeerCareful

What does it take to master beer?

A lot of beer, you might say but that would only tell part of the story. It also takes a lot of study and tuition.

There is, in fact, a certification program akin to the Sommelier certification for the wine industry. 

" The Cicerone Certification Program empowers beer professionals around the world through the development and recognition of beer skill and knowledge. "

The program consists of four levels culminating in the Master Cicerone certification. The exam for Master Cicerone is a two-day affair at a cost of nearly $1,100. It is given only once or twice per year and obtaining the first three certifications is a prerequisite.

Certified Beer Server is the first level. The exam consists of 60 multiple choice questions that must be completed in 30 minutes. The cost to take the exam is $79.

The exam for the second-level certification, Certified Cicerone, is $450 and consists of a written part (3 hours, online) plus a tasting part (45 minutes, in person) and a demonstration portion (3 minutes, video recorded).

The Advanced Cicerone (third level) exam is given multiple times per year in various cities at a cost of $850.

That's almost $2,500, days of testing, and countless hours of study. Plus the cost for various study materials based on a student's mode of learning and previous experience in the industry.

And, that's not all. The syllabus to the Master Cicerone course explains:

" At the Advanced and Master Cicerone levels, candidates are expected to have a broad knowledge of culinary terms from around the globe, spanning ingredients, methods of preparation, and finished dishes. "

According to this Wall Street Journal article, there are only 28 Master Cicerones in the world. Not surprising, considering everything a Master Cicerone needs to master.

" Cicerones describe their jobs as different from sommeliers swanning around Michelin-starred restaurants. They often work inside beer companies, developing brews and assessing when they are ready, and assisting with design and operations. They are frequently tapped for beer-education events and to judge competitions. "

Don't get me started on the Beer Judge Certification program. That's a whole other thing!

The point is, enjoy your beer. If you want to know more, you can find a lot of resources online or at the library. But, if you want to really get serious about beer, check out the resources available on the Cicerone Certification Program website. A lot of the information there is free or at low cost.

Who knows? You might just learn something interesting about the beverage you love to drink.

#Cheers, #BeerFreak, #BeerHere, #BeerCareful

Riders on the Dust Storm

A terrible dust storm blew through town over the weekend. To get out of the house and breathe clean air, we drove an hour to Beaumont, CA. It was only after we got on the interstate that we wondered if this had been a good idea. Vehicles were driving with their hazard lights on as visibility dropped to near zero. One accident could create a huge pileup.

The destination of Beaumont was selected as being the shortest distance to travel to find better air quality based on maps provided by AirNow.gov where there was also a brewery.

Within 60 minutes, Beaumont gave us clean air, a full 20 degrees cooler than at home but they had no brewery. Instead, we found refreshment at The Craft Lounge Tap Room and Bottle Shop. Hubby had a Rain Pilsner from Pure Project, a reliably good beer. I had the Nachtkrapp Schwarzbier from Ogopogo Brewing. The beertender described it as similar to Deschutes Black Butte Porter. I was impressed he even knew that beer seeing as that brewery is located in Bend, Oregon - 900 miles away from Beaumont! Aware that Black Butte Porter was an excellent beer, I was in for trying Ogopogo's Schwarzbier.

That beertender knew his stuff. The Nachtkrapp was out of this world. Only today, I discovered that the Nachtkrapp was awarded the Gold medal at the 2024 World Beer Cup. Deschutes took home four medals in 2024, three of them Gold. Ogopogo was in very good company.

We only had one and then we drove back to the Coachella Valley finding conditions were much improved. Closer to home, we stopped for a beer at La Quinta Brewing and it turned out they had another beer on tap from Ogopogo Brewing! It was their Sharlie Hazy IPA but I didn't try it because 1) I'm generally not a fan of that style of beer, and 2) I wanted to stay within the dark roast style of the Schwarzbier I had previously.

Kenna at LQB suggested their Tanline Brown which was a great followup to the Schwarzbier. But it got me to thinking, what are the chances that I would run into two beers from Ogopogo Brewing - a brewery I had previously never heard of - in the same day?

Ogopogo is located in San Gabriel, CA, a little bit east of Los Angeles. They only brew four core beers but as I learned from their website, one is a Silver medal winner at the Great American Beer Festival two years in a row (2019 and 2020): Boeman Belgian White. The Sharlie Hazy is another of their core beers available year round. After the win at the World Beer Cup, Ogopogo brewed their Nachtkrapp again and made it available on tap for, I suspect, a limited time. 

I happened to have been in the right place at the right time.

Lessons learned: The next time I go back to LQB, I need to try the Sharlie Hazy IPA. And, the next time there's a dust storm in the Coachella Valley, I need to head to San Gabriel.

H/T to the Craft Lounge Tap Room's beertender who turned me onto Ogopogo Brewery and to Kenna for recommending the Tanline Brown. Don't forget to tip your knowledgable servers!

If you've been following along...

 ... Pliny the Younger was on tap at La Quinta Brewing in Palm Desert yesterday (1/18/25). They were not limiting customers to one glass (which is surprising since the ABV is 10.25%) which means they weren't overly concerned about running out. It's very likely, imo, that there is more to be had today if you weren't able to get to the brewery yesterday.

Pliny the Younger at La Quinta Brewing, Palm Desert

I also have it, from a reliable source, that The Younger will not be made available at the brewery's Old Town location. If you're interested on getting your hands - or tastebuds, in this case - on this seasonal release from Russian River Brewing, right now is your chance.

Is it an overrated IPA or a cult thing? Probably both but I, for one, am all in.

Pliny the Younger is on draft now at…

La Quinta Brewing, Palm Desert.

Limit me glass per customer until the keg runs out.

Screenshot 2025-02-17 at 9.53.02 AM

Coming Soon . . .

 

Beer Here!

With imports on aluminum, the price on your favorite packaged beer may go up.

All the more reason to drink local.

Visit a brewery today and show your support. 

Environmental and economic bonus: bring a washable, reusable growler for fresh brew at home.

Pliny the Younger

Distribution of Pliny the Younger could be as early as today! This is a rare and highly coveted beer from Russian River Brewing Company. La Quinta Brewing in Old Town La Quinta often gets an allocation but I have seen nothing yet on social media. I've checked other locations as well but don't see any announcements for keg tappings of Pliny the Younger anywhere yet.

Because distribution of this beer is so limited, it is not likely to be broadly advertised. You have to keep an eye on social media daily or be signed up on a mailing list to get advance notice of its arrival. And, then, you might be subject to a lottery for drink tickets.

You could, of course, drive to Santa Rosa to drink up to three 10 oz. glasses of the brew plus buy up to three bottles to go. Be prepared to wait a long time, however. From their website: 

"In year’s past, a line generally starts forming in the early morning hours (5-6AM) particularly on weekends. We are almost always busier on Friday, Saturday and Sunday, sometimes seeing twice as many people as we would on a weekday. Pro-tip: come Monday -Thursday to minimize your wait to get in. Evenings, especially in Windsor, tend to taper off. Be prepared to wait 6 hours or more on a very busy day, especially on weekends." 

[Emphasis mine.]

Keep an eye out. I will, too, and if I see anything don't count on me to tell you! I want it all for myself. (Although at 10.25% ABV, I won't be drinking much!)

Have a glass if you can get your hands on it. Call an Uber if you have more than one! It's delicious.

UPDATE 2/11/95: Pliny the Younger was sighted at Pizza Port at Imperial Beach. No news yet on its arrival to the Imperial Valley.

Get canned today!

Beer Can Appreciation Day (National Today)

" On January 24, we celebrate Beer Can Appreciation Day in remembrance of the historic, monumental, and thirst-quenching day beer was first sold in cans. Now canned beer just makes sense. Beer cans are easier to pack in a box or cooler. Advanced thermodynamics and quantum physics tells us beer cans are more efficient to pick up. But remember, fellow history buffs, it wasn’t always that way. If we don’t remember where we’re from, how will we know where we’re going? And wouldn’t we still be thirsty when we got there? Take a minute to think that one over while downing a cold one. Happy National Beer Can Appreciation Day! "

The World's Best Stout

Forbes : The World’s Best Stout—According To European Beer Star Competition

At this competition, a panel of expert judges blind-taste tested 2360 beers from 50 countries in 75 categories at the Nuremberg Exhibition Center in Germany.

A blind-taste test of 2360 beers would probably end in falling-down-blind-drunk. But that's not the point.

The point is that the United States won a medal in each of the three Stout categories in the European Beer Star Competition, an international beer event: Forty-Ninth State Brewing (Anchorage, AK) took a Bronze in the general category of Stout. River North Brewery (Denver, CO) took Gold in the category of Flavored or Pastry Stout. And No-Li Brewhouse (Spokane, WA) took Silver in the category of Imperial Stout. 

That's very stout indeed.

In fact, the USA took home 32 medals in 29 categories. The whole list is here. There are probably some breweries on that list you will recognize.

Congratulations to all and Próst.

Rumor has it ...

 Yesterday we had to fetch some Grin-itch spinach and while we were out, we gathered a little more beer intel.

First, Coachella Valley Brewing has already broken ground on their third location in Palm Desert. (Their original location is Thousand Palms and their second is in Palm Springs.) They are feeling good about a target opening sometime in 2025 having learned a lot with their second location in Palm Springs. However, now they're dealing with a different municipality so who knows?

The rumor is that the Laugh Factory has purchased the property next to CVB's Palm Desert location which the brewery is excited about because they feature comedy nights at both of their existing locations and have hosted a annual comedy festivals so they look forward to the Laugh Factory as possible neighbors. It's also rumored that Michal Longfellow (now of Saturday Night Live) once performed at a Coachella Valley Brewery comedy fest.

Desert Beer continues to be optimistic about opening in Indio as early as February of 2025 despite a series of setbacks. (Their original location is Palm Desert.) The latest hurdle has been overcome and it appears the only thing left is a sign-off on the work (which entailed rerouting a gas line, if I understand things correctly).

That's the up-to-the-minute update. We'll keep you posted....

Just a quick update:

 Yesterday, we had to go out. We had to do an errand and pick a peck of Snide... actually, we just grabbed a sandwich. But while we were out, we drove by local breweries promising to open in 2025:

January is the timeframe promised by Babe's Smokehouse and Tavern. Their website still says January but  their last post on Facebook was October 2024 with no further updates. While I have no experience in these kinds of things other than waiting for more than a year for Desert Beer to open despite all their expectations to be open sooner. Based on a driveway inspection of Babe's, I'd say January is out of the question. 

Speaking of questions, will Babe's be brewing at their new location? The place doesn't look large enough. Either they will be brewing offsite or they've given up their brewing endeavors altogether. Their name no longer includes the word "Brewery"but they do incorporate "Tavern" so while I can expect there will be beer, I can't say whether Babe's will continue to be a brewery.

Indio Brewing doesn't have a website and their FB page doesn't offer a target opening date. Google Maps is suggesting February 2025. Again, I don't have any experience in these things (such as waiting for permits and inspections) but based on what I saw yesterday, February might be wishful thinking. There were tanks inside but not a whole lot more.

Lastly, Desert Beer has been mum for a long time about their aspirations to open in Indio and for good reason. They have been working on their new location for over a year encountering one problem after another. This was the only location we didn't drive by yesterday because we tend to go by it often enough to know they still aren't ready. I think the last time we were by, the tanks were still being stored outside. This is the one I'm most excited about because I think it will be a good addition to the downtown area of Indio so I've got my fingers crossed that whatever is going on there gets resolved soon.

Not much of an update except that you can expect to wait a little longer.