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City & State or ZIP Tonight, this weekend, May 5th...
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City & State or ZIP Tonight, this weekend, May 5th...
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Archive for October, 2012

Beer Town: Stone Brewer Mitch Steele on IPA

In the intro to his new book, “IPA: Brewing Techniques, Recipes, and the Evolution of India Pale Ale” (Brewers Publications, $24.95), Mitch Steele writes, “India pale ale (IPA) has been my favorite beer style since I first tried one back in the 1980s.”

Brewers Publications

Brewers Publications

Steele is the brewmaster at San Diego’s Stone Brewing, a company known for delighting serious hop heads with big, bold, bitter ales like Stone Ruination IPA.

In “IPA” he explores the history of India pale ale from its birth in 1700s England, and it’s near extinction during World War II and Prohibition, to its American renaissance as one of craft beer’s most popular styles.

During a recent phone call, Steele talked about some of the things he learned during three years of IPA research.

Q. Why is IPA your favorite style?

A. For me it’s all about the hop flavor. IPA is all about hops. Hops are what’s driving American craft brewing. The hop varieties from the United States have a very …

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Kulers Uncorked: Paolo Bea Sanvalentino

Gil Kulers, CWE

Gil Kulers, CWE

2007 Paolo Bea, Sanvalentino, IGT, Umbria, Italy

2007 Paolo Bea, Sanvalentino, IGT, Umbria, Italy

  • $32
  • Two Thumbs Up
  • Intense aromas of dark licorice, eucalyptus, holly bush with notes of dark chocolate, brown spices and cherry brandy. It has a complex array of plum-prune, leather, dark chocolate, dry cherry flavors that evolve dramatically over time. Decant a minimum of two hours.

I believe it was Frank Sinatra who once sang: “Tannins are a many-splendored thing.” Of course, this was re-titled replacing “tannins” with “love” to suit more popular tastes. But from my view, tannins give love a run for its money in the splendor department.

Joel Kostka, professor of microbial ecology at Georgia Tech, describes the wonders of tannins like this: “Tannins are thought to be mostly polyphenolic compounds that can form large macromolecules….In the northern wetlands or peatlands that I study, tannin-like compounds have been observed in peats. These tannins are believed to be responsible for the almost …

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Beer Town: Atlanta Beer Week Oct. 20-27

In its third year, Atlanta Beer Week promises to be bigger, more organized and better funded.

Wrecking Bar’s Bob Sandage and Neil Engleman and The Porter’s Nick Rutherford working on Beer Week coolaboration beer.

Wrecking Bar’s Bob Sandage and Neil Engleman and Porter’s Nick Rutherford are brewing a Baltic Porter for Beer Week

The metro-wide event Oct. 20-27, is designed to showcase local breweries, beer bars, restaurants and craft beer stores, plus craft beers and breweries from around the U.S. and the world.

Reid Ramsay of Taco Mac, Molly Gunn of the Porter Beer Bar and Wes Anderson of Savannah Distributing Co. are the core of the Atlanta Beer Week committee this year. The trio has been working to entice more sponsors and rally more participants while advocating for the vitality of the Atlanta beer scene.

“Atlanta is a massively growing and attractive beer market,” said Ramsay, “By the end of 2012, more than 15 breweries from across the U.S. will have launched in Atlanta for the first time, which is more than any other market in the U.S. this year. Sweetwater and Terrapin are …

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Kulers Uncorked: Henri Bourgeois Sancerre

Gil Kulers, CWE

Gil Kulers, CWE

2011 Henri Bourgeois, Les Baronnes, Sancerre, France

2011 Henri Bourgeois, Les Baronnes, Sancerre, France

  • $18
  • Two Thumbs Up
  • Clean, refreshing aromas of white flowers, tart citrus fruit and lime zest with a kiss of apricot. Crisp acidity brightens the flavors of tangerine, lime, green apple and white pepper. It has a strong mineral characteristic that adds to its complexity.

There are few terms in the Grand Lexicon of Wine Geeks that perplexes regular wine-loving people more than the word: minerality. It is word I avoid in most discussions, just to avoid the difficult task of defining it. The closest suggestion my spell-check can come up with for minerality is “immorality.” (I’ll let readers make the connection between these two words.)

Let me testify that minerality exists in wine, but, unfortunately, in the same way that the Higgs-Boson particle exists—it’s a concept that’s hard to get your mind around. Once you know it’s there, however, it changes things forever.

“So are there rocks in my …

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