NEWS
It’s been a big week for us at the national level! First, the American Homebrewers Association and Zymurgy magazine released their annual Best Beers in America list. We are thrilled to find out we have come in at #19 on the Top Breweries list, while our Edmund Fitzgerald Porter came in at #38 for the Top-Ranked Beers list!
But that’s not all. One of our newest brewpub exclusives is bringing back a medal in America’s oldest annual international beer competition! The Beverage Testing Institute has awarded our Gose a silver medal in their Best Sour and Fruit Beer category! Check out what they had to say about the beer here. Earlier this year, the Beverage Testing Institute awarded medals to our Chillwave Double IPA, Commodore Perry IPA, Burning River Pale Ale, Hop By Numbers IPA, and Oats MacDonald Pale Ale, as well as medals to our Eliot Ness Lager, Dortmunder Gold Lager, and Turntable Pils.
Cheers to the American Homebrewers Association, Zymurgy, Beverage Testing Institute, and all of the craft drinkers we proudly brew for!
By Adam Ritterspach
It’s a humid day in July and two pints, already glistening with condensation, have just been placed at my table. Mike Buckley picks his glass up. “Beer is a living thing,” he says before taking a sip of his Commodore Perry IPA. “It changes if it isn’t properly taken care of”. Buckley would know. Serving as Field Quality Specialist, he helps ensure GLBC is enjoyed fresh by executing quality control and educating retailers and beer fans across the entire GLBC distribution footprint. But how much does beer change, really? Does drinking a beer a few days beyond its freshness date really make that big of a difference? I chatted with Mike to find out.
What do you mean ‘beer is a living thing’?
Well, it doesn’t have a heartbeat or anything, but there are constant, ongoing chemical reactions happening in a beer that can change flavor, aroma, and appearance. These changes become more apparent as the beer gets older.
Why is that?
It all comes down to chemistry. The older a beer gets, the more susceptible it is to oxidization. As a beer oxidizes, the flavors intended give way to less pleasant tastes. Papery, skunky, and vegetal flavors can start to appear. An unpleasant sweetness can be present, too. Hops oxidize quickly and can lead to some real funky, cheesy flavors which is why IPAs and Pale Ales tend to have a short shelf life. Interestingly enough, darker beers tend to hold up better because of higher levels of antioxidants found in roasted barley.
Why is it important to drink my beer fresh?
Because it’s the only way to know how the brewer intended that beer to taste. Fresh beer tastes bright, crisp, and clean. Drinking old beer will not be the same experience as drinking one fresh, and the reaction someone may have to that out of date beer can lead them to unfairly judging the brewer, brewery, or retailer.
How can I ensure my beer stays as fresh as possible?
Keep it cold, keep it dark, and try to store it at a constant temperature. Light and heat both speed up the oxidization process. We think 38°F is the sweet spot for storage. A beer will age 2-3 times faster for every 10 degrees above 38°, but problems can arise if your beer is getting warm and cold and warm again. If there’s no space in your refrigerator, a dark, cool space like a basement can be an okay alternative.
But what if I go to a grocery store that is selling beer in an unrefrigerated space?
That’s the nature of the market right now, but so long as the beer has been kept out of sunlight and at a constant temperature, it will hold up OK. Just make sure you keep it cool and dark when you get it home.
What does GLBC do to ensure freshness?
Our lab monitors our beer during the entire brewing process to assist in limiting certain factors that can speed up aging. They monitor oxygen levels in each batch and determine an appropriate freshness date which is printed on the side of every bottle. Always, always check the freshness date before purchasing. We use dark bottles, wide labels, and high walls on our packaging to help protect the beer from sunlight. We’re also continuously working with our staff, retailers, and accounts to ensure they’re properly storing and serving our beer.
Is drinking beer beyond its freshness date safe?
Yes. Drinking old beer isn’t dangerous, but it may not be as pleasant. The changes in flavors and aromas are nothing more than just that: changes in flavors and aromas. It should be noted that some specialty beers, like our Rackhouse or Barrel-Aged Blackout Stout, get better with age, but I recommend drinking most beer offerings as fresh as possible.
To filter, or not to filter: that is the question. With so many beer styles showing up on shelves today, it can be confusing as to why some beers appear cloudier than others. Mark Hunger, GLBC Brewmaster, sat down to shed some light on this murky subject.
Why filter a beer?
The decision to filter is left up to the brewer, but some of it is done because of tradition. Lagers are traditionally filtered to be bright and clear. Ales, on the other hand, are not always filtered, but can be. We try to have the best of both worlds by brewing a number of different styles.
Are there different ways to filter beer? How does GLBC filter?
There are a lot of ways to filter and many breweries go about it in differently. Many of our beers, but not at all, go through a two-step filtration process. We send our beer through a centrifuge which is our coarse filtration system. The centrifuge filters out the majority of yeast and larger particulates. If we want our beer to be especially clear, the beer will go through a second round of filtering in our plate and frame filter. This filter works by pushing the beer through a series of plate filters which remove fine particulates and haze left over from the centrifuge.
How does filtering affect the flavor of the beer?
That depends on the style of the beer. Our Holy Moses White Ale, for example, is a style of beer that is meant to be unfiltered. Holy Moses is a very cloudy beer, but that’s because the yeast plays a critical role in the flavor profile. Skipping the filtering process is common for White Ales, Wheat beers, Hefeweizens, and other similar styles.
While yeast plays an important role in the flavor profile of lagers, it doesn’t typically contribute enough desired flavor once the fermentation process is complete. This is why we filter our Eliot Ness Amber Lager and Dortmunder Gold completely. Since the yeast doesn’t add much flavor after fermentation, we stick to the tradition and style guidelines of filtering the beer completely.
The amount of filtering done to hoppier beers can vary depending on the brewer’s preference. Our Steady Rollin’ Session IPA is filtered completely, but that’s because it’s a great beer for the summer months and we wanted everything about it to be clean and refreshing. Our hoppier offerings, like Chillwave Double IPA or Lake Erie Monster Imperial IPA are only partially filtered because we want as much of the aromas and flavors from the hops to remain.
If I notice sediment on the bottom of my bottle, is it still safe to drink?
Absolutely. More likely than not, the sediment you are seeing is the yeast that has settled to the bottom. Yeast can hold big flavor, so I’d recommend pouring the entire bottle into a glass so that it can be mixed back into the beer. Sediment or not, we recommend serving all of our beer from the glass for the best flavor.
But what if I know my beer is filtered and I still notice sediment or haze?
Sediment, haze, or “floaties” are not uncommon in filtered beer. As beer ages, protein and other natural compounds found in the beer can solidify and coagulate together. Some styles can even take on a haze as time passes. This is totally normal and does not affect the flavor of the beer. The tendency for sediment to develop can vary widely depending on the style and how old it is. As always, I encourage people to treat their beer like milk. Drink it as fresh as possible, keep it cold, and avoid direct light exposure as failing to do so can compromise the beer quickly.
Words by Adam Ritterspach
With Barrel Aged Christmas Ale set to be released in 22oz bottles on November 26th, we sat down with GLBC Production Supervisor Justin Michalovic to find out more about the newly expanded Great Lakes Brewing Co. barrel aging program.
How do you manage the GLBC barrel aging program?
My job is to choose the barrels, fill the barrels, and test the brew as it ages. I’ll check the beer about once month and see how everything is going. Aroma, appearance, PH levels, and taste are all tested each time.
Taste testing barrel aged beers! That must be a pretty sweet perk to your job.
It’s not a bad gig.
What kind of barrels does GLBC use?
We’re experimenting aging beers with multiple kinds of barrels, but we primarily use Kentucky bourbon barrels that we’ve sourced from Louisville, Kentucky. I love bourbon, so I make sure whatever type of barrel we use was filled with bourbon worth drinking.
What is the process of barrel aging?
Once we have the barrels selected, I fill the barrels and let them age in a room set at a constant temperature of 38° Fahrenheit. I check the beers every month and take notes on how they’re doing. We let the beer age as long as it takes to achieve the flavors we’re looking for. Usually, the beer is aged anywhere from six to nine months.
Why barrel age a beer?
Because it’s awesome! Barrel aging can really kick up the flavor profile and make it a more dynamic beer.
How much more dynamic? When it comes to taste, GLBC brewer Luke Purcell has the answers.
What sort of flavors can I expect from a barrel aged beer?
It really depends on the beer and the barrel being used. While we are currently experimenting with different types of barrels, we primarily use bourbon barrels. Obviously, there is some residual bourbon in these barrels and some of those flavors are picked up by the beer. The charred oak itself introduces quite a few flavors into the base beer, including vanilla, coconut, and a nice toasty profile. Tannins from the oak can be picked up by the beer, causing an astringent mouthfeel. This can be a welcome addition, especially in a sweet beer like Rackhouse Ale. Think of it as adding balance. One thing to keep in mind is that some of the flavor of the beer will come from the natural aging and oxidation that occurs in the barrel. This makes it important to choose a beer that is known to age well outside of the barrel.
Should I enjoy my barrel aged beer now or let it age?
This is a personal preference. Most barrel aged beers will be styles that will age well even if not in a barrel, so aging longer seems to make sense. Talking to the brewer is recommended, as they have most likely had the opportunity to taste the beer at different stages of aging. I would also check with the brewer to find out how long it has been out of the barrel. It is my personal opinion that most barrel aged beers are pretty harsh when they are first out of the barrel and mellow out significantly over time. I would say most of them need at least 3 months out of the barrel before one can expect to start tasting a more cohesive flavor with less harshness.
How long should I age my barrel aged brew?
That’ll be up to you. We have tasted Barrel Aged Blackout Stout that has been in the bottle from 1 year to 8 years and everything in between. In my personal opinion, 1-2 years is a safe bet for peak flavor.
Bottles of Barrel Aged Christmas will be available in our gift shop November 26th at 10:00 AM.
THE RELEASE:
– Date: Saturday, November 26th, 2016
– Time: Gift shop opens at 10:00AM. Bar opens at 10:00AM. Kitchen opens at 11:00AM
– Bottle cost: $17.95
– Bottle limit: One case per person (12 bottles per case)
– No holds or reservations
Details subject to change without notice.
Words by Adam Ritterspach
Apr. 22, 2016 – Cleveland, OH – Great Lakes Brewing Company (GLBC) announces an exciting beer-infused venture: the release of two new signature BBQ sauces. Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will be released this May, just in time for grill season.
Both all natural products made in Ohio, GLBC’s BBQ sauces are proprietary recipes inspired by the beer-infused sauces and dressings created daily at GLBC’s Cleveland brewpub.
Edmund Fitzgerald Porter BBQ Sauce, a signature at the GLBC brewpub, is spicy with roasted pepper flavors and a hot and sweet finish. The newly developed Dortmunder Gold Lager BBQ Sauce is mild and sweet with tangy tomato and subtle hickory smoke flavors.
GLBC Retail Operations Manager Jeff West says, “As part of our commitment to zero waste, we’ve used low-fill beers to create sauces and dressings for decades. We’re excited to bring a part of our pub’s tradition to even more of our customers.” The product launch will be celebrated at the Great Lakes brewpub with a special BBQ-themed menu featuring both of the signature sauces, and highlighting vendors from the historic West Side Market.
Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will be available for purchase in 20 oz. bottles at the GLBC gift shop and at select Ohio retailers beginning May 4.
THE GLBC BBQ RELEASE PARTY
To celebrate our new line of BBQ sauces, we’re throwing an all day BBQ celebration at our brewpub. Stop in as our grill masters fire up our brewpub menu with all-day BBQ specials like grilled BBQ chicken wings, ribs, pulled pork sandwiches, and other BBQ favorites worthy of more than just one wet nap.
Throw your name into our month long raffle for BBQ summer prize packages including one grand prize GLBC grill!
Our gift shop will be open so you can be one of the first to bring home these tasty sauces to your own backyard celebration.
THE DETAILS
Date: May 4th, 2016
Time: 11:30 AM – 10:30 PM (bar open until 12:00 AM)
Where: The GLBC Brewpub, 2516 Market Ave, Cleveland, OH 44113
With Chillwave Double IPA on tap and Steady Rollin’ Session IPA and Lake Erie Monster Imperial IPA on the way, we thought it would be the perfect time to talk hops with Brewmaster Mark Hunger. Check out Mark’s insight on our favorite flowers, then cast an educated ballot at Hop the Vote to help pick the featured hop in our next batch of Independence Ale.
Where do we get our hops, and what goes into selecting the hops we use?
We get most of our hops from around the Yakima area of Washington State. We have bought small amounts from Europe in the past, but most are from Washington. When we go to Yakima, Washington for hop selection we first look at the lab reports for the hops. This will provide the chemistry of each lot of hops based on alpha acids, oils, etc. It will also give a percentage of any impurities in the hops such as stems and leaves. We then physically look at the condition of the sample of hops. We look at the color and any foreign material that might be present. Next, we rub the hops and analyze the aroma. We make our selections based on those criteria and our needs at the time.
How are different hops used? Can you break down why certain hops are used for aroma and others for flavor?
Generally, there are three different types of hops. They are bittering, aroma, and dual purpose. This is not to say that a traditional bittering hop is never used for aroma and an aroma hop is never used for bittering. Dual-purpose hops, by definition, have both qualities. A bittering hop will generally have a higher alpha acid content, which will make the hop efficient in providing bitterness. There are also different components of the bitterness that are taken into account. Some bittering hops will have a “softer” bitterness and others a more aggressive bitterness. Aroma hops will generally have a pleasant aroma and a characteristic ratio of several essential oils.
If we use hops that give off big aromas and flavors, how do you balance that with the other ingredients?
If we want to showcase the malt, then we will be lighter on the hops or use more mild hops. If we want to showcase the hops, we can lighten up on the malt or make the beer drier and the hops stand out. A session IPA is a good example of this. If we are really aggressive with the hops, we will use more malt to balance the hops out and make it more drinkable—like we do in our Lake Erie Monster Imperial IPA and Chillwave Double IPA.
What are some misconceptions people have about hops? Can you shed some light on those?
I have heard several people drink a heavily hopped beer and think it’s very strong in terms of alcohol. This is not necessarily the case. A Session IPA can have big hop character, but will be on the lighter side in terms of alcohol.
Now that “hoppy” is a household word, what are some things Great Lakes has done to innovate and use hops in different ways?
We are in constant contact and make yearly trips to hop country in Washington to see which hops are being developed (these experimental hops were the inspiration for our Hop by Numbers IPA). This is a constant process, and hops with different aromas and flavors are always being developed in different breeding programs. Our 7 bbl system in our pub has been our “innovation center” from day one to use these different hops and try different techniques to make great beer.
Thanks to our new partnership with Blue Ridge Beverage Company, Inc., we’re excited to expand our VA distribution footprint to Central and Southwest Virginia! On August 17, we’ll begin introducing our new Virginia friends to our lineup of year-round beers, current seasonals, and even a few draft-only releases.
Keep up with our launch events and upcoming beer announcements by following @GLBCinDCandVA on Twitter, and visiting our Area Events page. Get even closer to the action by tagging your posts with #MoreGLBCinVA.
Visit our Find our Beer page or contact Blue Ridge Beverage to find out where you can pick up your favorite Great Lakes beer.
About Blue Ridge Beverage Company, Inc.
Blue Ridge Beverage Company, Inc. was founded in 1938 and has been owned and operated by the Archer family since 1959. Blue Ridge Beverage is one of the largest, full-service wholesale beverage distributors in Virginia. Headquartered in Salem, Virginia, the company distributes beer, wine, cider and non-alcoholic beverages throughout a 49-county, 17-city region with facilities located in Salem, Waynesboro, Lynchburg, South Boston and Abingdon, VA. Blue Ridge Beverage and its 435 employees service more than 4,000 retail customers including supermarkets, convenience stores and restaurants. The company’s objective is to provide beverage suppliers with the most efficient and sophisticated full-service sales and distribution system in central and southwest Virginia. Blue Ridge Beverage is proud to represent many of the finest beverage suppliers from the United States and around the world.
We’re excited to announce that our brewpub will be featured in the August 7 episode of Michael Symon’s new Food Network series, Burgers, Brew & ‘Que! To celebrate, we’re hosting a live public watch party in our Beer Cellar, and we want you to join us!
About the Episode:
Bring on the Bratwurst
Mario Batali shows Michael his favorite late-night indulgence at New York City’s most classic burger joint, while in Nashville, Michael learns all about what make Dry Rubs the classic Tennessee take on smoked meat. And then, he visits his favorite hometown haunt where they pair Cleveland classics like bratwurst and pierogi with refreshing house-made brews.
About the Party:
The episode will premiere on Friday, August 7 at 10:30 p.m. ET. We’ll have complimentary themed appetizers like bratwurst and pierogi for our guests, starting around 10 p.m. At 10:30 we’ll turn the volume up and raise a toast to our beloved hometown chef! Arrive any time to join in the fun. The party is free and open to the public.