Monthly Archives: November 2010

Sierra Nevada Stout

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In the span of two or three weeks, we went from temperatures in the high eighties and low nineties to overnight freeze warnings. What happened to autumn?

In any event, this colder weather has had me thinking of richer, “meatier” beers. I thought I’d had just about all of Sierra Nevada’s lineup, but apparently not their stout. This must be rectified!

They say:

Creamy, malty, and full-bodied, the Sierra Nevada Stout is satisfyingly rich. Caramel and Black malts give the Stout its deep, dark color and pronounced roasted flavor.

Inky-dark with a pale tan head. Lots of caramel in the aroma; a bit of roastiness. Mouthfeel is fairly smooth with a bit of carbonation bite and some good hops bitterness. (It is 50 IBUs after all.) Still plenty malty, though. I like it, and I will have it again.

Sierra Nevada Stout

What if your bar didn’t have your beer? What would you do?

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Market analyst Stephen Jannise is conducting a survey to find out what beer fans do when their favorite microbrew is sold out at their local watering hole.

It’s no secret that most bars stay well-stocked with the popular macrobrews. As Anheuser-Busch InBev and MillerCoors acquire and merge their way to an oligopoly, their low-cost, mass-produced beer will continue to dominate the average bar’s inventory list. Meanwhile, microbrews fight for shelf space because they draw less attention and often cost more money. There’s a reason you pay more for microbrews than Miller Lites: retailers and distributors pay more for them, too.

Because of these high costs, retailers can’t afford to keep large stocks of microbrews coming in at all times. Instead, they usually wait for regularly scheduled deliveries. In the same way that retailers like Best Buy get new DVD shipments every Tuesday, your local bar may receive new arrivals every Friday.

But beers are not Blu-rays. Is this the best way for a bar to do business? In this article, we take a look at the traditional model for beer distribution, which can leave you with the unfortunate choice between going with a macrobrew or just going without. What do you usually do in this situation?

In addition to the survey, Stephen delves into the three-tier distribution system that we’ve been saddled with since Prohibition. And, of course, some software solutions to solve this problem. But, still, if I can help my bar ensure that it has the beer I like when I want it, it’s worth a few minutes.

Where’s My !*#@$% Beer?

Garden State Stout

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I spent the first thirty-eight years of my life in New Jersey. While there are plenty of things about the place I don’t miss since I moved away, I’ll still always be a Jersey boy at heart.

[Note: The "cast" of Jersey Shore has about as much to do with the real New Jersey as The Sopranos.]

Anyway, I was more than happy to take the opportunity to try a new (to me) beer from my old stomping grounds.

Opaque, chocolatey brown, with minimal head. Rich mocha aroma. Flavor follows. That is some tasty stout, and a just reward. I would gladly have that again.

Garden State Stout