Pure: The Essential 4

The reinheitsgebot purity law has been deemphasized of late because of the expansion of breweries has also expanded experimentation, where unusual ingredients are employed to create unique flavor profiles. Thus, you have beers brewed with all kind of things: from green tea, to Wheaties, to the juice of blood oranges. This is of course, all very interesting, but this does not change the fact that brewing the Bavarian way, can produce some spectacular, time-tested results.

Take for example The Hudepohl Pure Lager Beer. The Hudepohl Brewery’s latest example from their pure beer seriesHUDEPOHL-20150814-PURE-LAGER . This is kind of a local update to the series which began with their Amber LagerHudepohl0511 Which now is being brewed in Cincinnati, rather than contract brewed in Wilkes-Barre, Pa, or La Crosse, Wi. Being brewed locally embraces the rich German brewing heritage of the city. A culture nearly destroyed after World War One, when a nationalistic phobia demonized all things German, including former President Theodore Roosevelt, who called for the banning of the German language, from being taught in schools. Combine this with the intolerance of the Temperance crowd, who demanded prohibition and got it.

It has been a struggle to restore our local brewing heritage which Christian Moerlein, Hudepohl, Samuel Adams, Reingeist, Mad Tree, and Rivertown  among others, are bringing about.

The Hudepohl Pure Lager Beer has dialed back a bit of the amber colour to produce a more golden pour. And what a pour it is! I am sure part of my perception was due to this being a very fresh sample, but after tasting this, I would say that this is a local reinheitsgebot masterpiece. A delicious, beautiful, easy drinking beer.

The opposite of fresh, there is the vintage 2014 Avery Twenty OneTwenty-One-Anniversary-226x300 An anniversary edition, imperial India style brown ale. Even after a year and five months in the bottle, this reinheitsgebot ale is a cascading dark pour that forms a meringue-like head of foam that stays rocky and thick throughout. This brown ale reveals the sustaining power of Amarillo and Simcoe hops in a vintage setting. The dark malts employed give this a profile that I first experienced many years ago, when the now defunct New Amsterdam Brewery introduced what they called IDA, or India Dark Ale. Twenty One is one of those rare American beers, where the essential four ingredients perform their combined alchemy: peppery, spicy, licorice-anise like etc. It is for me, certainly worth seeking out. A peaceful liquid tribute for expanding my global brewing consciousness.

I finally was able to experience Saranac Legacy IPAsaranacelegacyipa A golden pour with obvious quality foam. This is an expertly made American IPA, where emphasis is placed on subtle flavor variations, rather than over-the-top extreme bitterness. A historical recipe that reveals F.X. Matt’s significance as a regional family owned brewery, still going strong in its third century.Their Saranac Octoberfestsaranacoctoberfest Is a bright copper-colored pour, with an inviting malty nose. A solid take of the marzen Munich style, with Saphir and Perle hops proving support for the 2-Row and Crystal malts.
This is Octoberfest is spelled with a c because Francis Xavier Matt wanted only English to be spoken at the brewery. This was a case of assimilation: a new language in a new land.
Their Dark-tober(fest)DarktoberfestGerman style lager appeals to this beer drinker because I favor beer with a malt emphasis. A dark pour that has the rich malt flavors I welcome, with outstanding body. What else needs to be said? Munich, Caramunich, Pilsner, and Dark Munich malts are supported by Magnum, and Hallertau Mittelfrum hops.

Then, finally, there is Weihenstephaner Festbierweihenstephaner-festbier-2 It will come as a bit of a shock to those who think German beer is either amber or dark. This very light golden pour with a botanical nose, comes from the world’s oldest brewery. Here is where the reinheitsgebot quality is in full swing. Especially because the Weihenstephaner house yeast provides a mysterious transformation to the Bavarian malts and hops.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s