Category Archives: Beer Industry Commentary

Stop Trying to Create National IPA Brands

As craft breweries become larger, there is a temptation to grow their brands and distribute beers into all 50 states. The problem is that at a certain scale quality drops off and beers deteriorate in shipping or on the shelf. Even if the quality is still there, because the batches are so huge, it is rare to taste a beer at peak freshness.

The best example for people in the West Coast is Dogfish Head. They brew some amazing IPAs and 60 minute IPA is delightful when fresh at the source. By the time it reaches San Diego it tastes like a malty mess. The difference is night and day. Not only is it disappointing to those who know what it can taste like but it may give people the wrong impression of what the beer tastes like. I had assumed the talk of it being amazing was all hype until I visited the brewery directly.

Or consider Maui Brewing. Their West Coast style IPA is crisp and delicious at the source but once it is shipped across the ocean it loses its kick. I didn’t expect much during my recent visit but at the source their IPA was excellent.  The same thing can be said for Lagunitas, Green Flash, New Belgium, Stone, and Sierra Nevada. Now that Lagunitas is owned by Heinekin, you find it on tap in bars across the country. But it is hard to keep the quality when you are brewing massive batches of IPA. The difference is also quite noticeable with Alpine beers that are now brewed in large batches at Green Flash. While they are fantastic when fresh and on tap they are brewed in such large quantities that it may sit in kegs or bottles for months after brewing.

Admittedly, some of the larger breweries are attempting to improve the quality and freshness of their beers in areas far from their home town by opening new breweries in other parts of the country. Stone, Sierra Nevada, Green Flash, New Belgium, and Ballast Point have all either opened or are in the process of opening new locations. Green Flash, Stone, and Ballast Point have opened spots in Virginia. Sierra Nevada and New Belgium have opened in North Carolina. Stone also opened a brewery in Berlin, Germany. Green Flash is also opening a brewery in Nebraska. Some could say that this makes them more regional but they are still making beers in massive batches.

For a while Alpine kept things small and quantities were limited. I lamented the difficulty of finding the beers at the time and the lack of six-packs. I wondered why people regularly drove to the source to buy the beers by the case. You can now buy Alpine beer in the grocery store in six-packs but it often lacks that explosive hop kick that made it worth seeking out. A similar thing can be said for Toppling Goliath where in an effort to meet demand they started contract-brewing with a Florida brewery to distribute outside of their local Iowa market. Fans agree that it isn’t close to the stuff brewed out of the brewery in Iowa. I have yet to taste the beers myself but I will be visiting the brewery in November.

Together, these breweries teach us a lesson about the importance of focusing on your region and growing within reason while keeping the quality the same. As the craft-brew explosion continues, there is room for a lot of regional leaders in beer. But do we really need IPAs from Founders and Bells distributed to the West Coast? Does the East Coast need Green Flash, Ballast Point, and other West Coast brands? They may draw interest initially but then that interest wanes and they get lost in the sea of local options. As big breweries focus more on growth and less on quality they lose the quality that brought visitors to seek the beer out at the source.

Independence is important in many ways but ultimately large craft breweries abandon quality in their search for ever-growing profits and lose some of the spark that made craft beer exciting. As more and more breweries are bought out things will only get worse. Up-and-coming breweries should focus on serving a region and not allow the search for expanding profits to leave behind the quality beer that brought them a following in the first place. The trend of limited-release cans direct from the brewery is a good response to this, but larger breweries are so big the limited releases are just peanuts to them.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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Budweiser Superbowl Commercial Makes fun of Craft Beer in an Ironic Way

It is no surprise to see a Budweiser Commercial be a huge part of the Superbowl. They have been one of the big spenders for years. But what is surprising is their choice to shift away from the ads focused on the masses that don’t show you a single thing about beer to something that proudly trumpets their Macro beer status and mocks craft beer at the same time.

There are many things wrong with this ad, but most of all is the suggestion that craft beer drinkers only care about sipping and dissecting their beers and not about actually drinking and enjoying their beers. There are many different styles of beers, from the easy-drinking session IPAs, brown ales, and pale ales, to the more sipping-friendly double IPAs, barley wines, and imperial stouts. Though tasters are a common part of craft breweries, they exist not to promote sipping but to give beer drinkers a way to try the different types of beers available at a brewery without having to order a pint of each.

What the craft beer movement shows is not that craft beer is meant to be sipped but that there are many different types of beers available for all kinds of fans. If you want something lighter, and equivalent to Budweiser, there are plenty of delicious local Blondes, Session IPAs, and Ambers that are meant to be enjoyed all day long. If you are looking for something with a little more punch, there are plenty of West Coast style IPAs that are a bit stronger but still can be enjoyed over time.

Finally, there are the barley wines, imperial stouts, double IPAs, imperial reds, and other sorts of beers that are best enjoyed slowly either because of the rarity or the high alcohol. These beers are not fussed over, though. Instead, they are enjoyed for all the flavors they present.

The ad is also ridiculously ironic considering AB In Bev is currently on a buying spree, picking up craft breweries. Most recently this includes 10 Barrel out of Oregon and Elysian out of Seattle, Washington. For a company to simultaneously make fun of craft beers while buying up new breweries to promote it is hard to tell what the focus is. Either way, it is a sad attempt to attack the craft breweries that have been winning over the public’s appreciation lately.

UPDATE: Craft Beer response to the Budwesier ad is below. Totally nailed it.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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Hop Industry Predictions from the Source

During the Hop Grower’s Convention that was hosted by Stone Brewing Company I got to meet with the owners of 47 Hops, a mid-sized hop grower and distributor that helps bring some of the much-sought-after hops to the market. The evening was a lot of talk about the hop industry as it exists right now and some of the challenges ahead that will end up ultimately affecting the type of beer available and what the smaller breweries can make.

The guys at 47 Hops were kind enough to treat a few other bloggers and me to beers, cigars, and pizza, though anyone present could tell you we were there mostly for the opportunity to chat about hops with someone in the industry. As many enthusiasts already figured out, one of the big problems facing the industry going forward is the massive increase in demand for certain varieties of hops. This means that citra and mosaic hops are becoming so much in demand that it is impossible for smaller breweries to get them.

Consumers can demand beers made with these delicious hops (that among other things deliver some delicious citrus flavors that San Diego beer fans have grown to love) but there simply isn’t enough of either hop being grown to keep up with demand. Part of this comes from a sad reality of hop growing. In order to increase production to keep up with demand there needs to be some serious increase in funding, and the money just isn’t there.

And as the amount of money involved becomes much larger, the length of contracts required before someone can buy hops becomes that much longer. Though five years ago the thought of a five year contract for hops seemed unthinkable, it is now a requirement especially if a brewery wants to keep some consistency and the hop growers want to know that they are going to be able to get the return on investment that makes expansion possible.

Aside from funding, another thing keeping hop capacity from growing as fast as the hop heads might like comes down to certain requirements before a piece of land can be good for growing. Aside from finding the right place to grow as far as climate and quality of soil, growers have to worry about being within an hour’s drive of some cold storage facility. Just as heat can harm a hoppy beer and take away that bite, so too heat can harm the hop oils while they are still present in the buds, leaving the grower with a product that is much harder to move. And of course building a cold storage facility large enough to keep everything and keeping that running is not cheap.

It is also not as easy to get those hops out to brewers in the form of wet hops or whole cone hops. This is because while that form of hops provides some fantastic intense flavors, they also are not able to survive long voyages. Thus, when hops are going to be transported from Washington State, where many of the hops are grown, to east coast cities like New York City the most practical way of doing that is by processing the hops into pellets. The same thing is true for hops shipped overseas. When hops are transported in large boats across the water, the best way to make sure they survive the voyage is to process the hops into pellets. This if why pellets still remain the most common way of purchasing hops.

So with demand growing for certain varieties of hops, what is a likely prediction for the future? Most of the small breweries are not going to be able to get their hands on some of the more popular varieties. Hopefully this will lead to some experimentation in the sorts of flavors present in the beers as brewers try to make West Coast Style beers without some of the now common and expected hops. I expect some of the brewers will do just fine and will find ways to make interesting styles of IPAs with common varieties hops that hop-heads have otherwise gotten tired of. Maybe this will lead to some experimentation with the type of malts used such that things don’t all taste like Sierra Nevada Pale Ale.

I also expect that it will be hard for smaller breweries to get their hands on large quantities of certain hops over the long term. The longer contracts are expensive and there is only so much to go around. So once they brew a fantastic beer with certain varieties of hops, without a contract in place that beer won’t taste exactly the same the next time. I am already seeing this around San Diego with smaller breweries IPAs varying from batch to batch due to supply. This makes it hard to consistently order the same beer from a smaller brewery if the small variations in hop variety change your enjoyment.

I’ve realized recently that while I love hoppy beers, I don’t love every single variety. There are a lot of flavors of hops that I love, the citrus, tropical fruit, and occasionally the floral, and other flavors that I like sometimes and other times can’t stand. Though in some ways that is part of the fun of exploring beers and IPAs in particular. It is fun to learn to talk specifically about flavors you like so you can ask the bartender how a specific batch is and make a decision based on that without having to try a sample.

And for the beer drinkers who can’t stand hoppy beers, don’t expect that they are going to disappear at any time but you might appreciate the experimentation in flavors other than hops that we may see out of this. It is always great when a small brewery makes a beer that showcases the unique flavors of rye in just the right balance. Others are waiting for an explosion of wild yeast flavors that have yet to become mainstream in San Diego but that enthusiasts have been enjoying for years. Scarcity of certain varieties and increase in cost may help push those trends to the mainstream more quickly as well.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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San Diego Hop Addict on Craft City Listing Radio Show

This past Thursday, January 15, 2015, I appeared on a local radio show called Craft City listing to discuss craft beer and other business things, including my family law practice. The show can be listened to in full below. Be sure to check out the segment with Candace Moon the Craft Beer Attorney (she beat me to it!) discussing various legal issues in the news lately relating to beer. If you really just want to hear me, go to the beginning of the second half of the show.

CCL-1-15-Paul-Alex

If anyone else is interested in having me take part in a podcast or video feel free to hit me up and I will be glad to join. If you like this show, find Craft City Listings on Facebook to hear about upcoming shows.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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What the Hop Shortage Means for Craft Beers

Ipas are the latest big craze in the craft beer world. Reports on large increases in the costs of hops suggest that hops aren’t being grown as fast as would keep up with demand. But how does this affect ordinary consumers?

According to an article on Slate, the hops that provide fancy aromas and delicious flavors have been growing in the demand. This is as opposed to the hops used to simply add some bitterness to a brew. I tend to primarily drink IPAs for these flavors and it is the most popular varieties of hops that are becoming harder and harder to get. This means that the mozaic, cascade, columbus, citra, and nelson hops are becoming especially difficult to come by.

First off we might see the cost of hoppy beers increase, especially the extreme ones. Just as thick coffee and chocolate beers are priced higher we might see the double and triple ipas costing a lot more. This is expected because breweries have to make a profit. Beers like Green Bullet and Stone Enjoy By rely on these popular hops for the distinct flavors.

Second we are likely to see more breweries changing their recipes and experimenting with different varieties of hops. Though this will likely mean some of your favorite beers are going to taste a little different, it should also mean that new and exciting flavors will be explored by some of the smaller breweries. Don’t be too hard on a brewery when they tell you that they delayed your favorite beer or modified the recipe because they couldn’t get the right hops. They are likely telling the truth.

I am excited to see what new varieties of hops become popular in this new hop shortage because it could lead to some flavor combinations that are even better than the beers I already love. The next time you are enjoying a big hoppy beer remember that getting those specific hops you demand is not easy. It might make you appreciate that beer a little more.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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Why Freshness Matters with IPAs and what Breweries Can Do

I make a big deal about freshness when it comes to enjoying my beers. This is mostly because the hop flavors I enjoy most are the most fleeting. Beers don’t exactly go bad but there is a certain window in which those delicious citrus, floral, pine, and tropical fruit flavors dominate a good hoppy beer. In some ways, this is why small breweries have been so successful. They rarely have the capacity to brew giant batches of beer that are going to sit on the shelves for 3 months before anyone drinks them. At some of the smallest breweries, they are lucky if an IPA sticks around for a month before that batch is depleted.

In this post I am going to explain why fresh beer is important for those who have a refined palate and some ways breweries could sell more beer to those like myself seeking freshness.

I named this blog “San Diego Hop Addict” because I am addicted to hops when it comes to my beers. At first I thought it was a simple enough task to look on a menu at the restaurant for those three letters, IPA, and I would be satisfied. Then over time I started to drink certain varieties of beer I thought were great originally but for some reason didn’t taste like the same great beer I had before. What had once been a beer dominated by flavors of floral and citrus was now largely a syrupy drink with the sweetness of malts. But wasn’t this the same beer I had when I first opened the 24-pk? It took me swearing off some of the most popular IPAs before I realized it was not a lack of quality control but a lack of freshness.

Stone Brewing admittedly has had enjoy by dates on their cases of beer for some time but I ignored them at first thinking that beer is beer and there is no way it could go bad.

Enjoy By 02 2014

To many people this won’t even register as a problem. If you are already a fan of IPAs that tend towards the darker side, and thus focus on malt flavors, a Stone IPA that has lost its hop bite will still taste great to you. I take one taste of those malts and sigh. Though the beer is not horrible, I could be enjoying something closer to the style that got me excited about beer in the first place. If your ideal beer is Societe’s Apprentice or Ballast Point’s Sculpin, freshness is hugely important in shaping the flavor of each beer you pour at home.

There are a few reasons why it is in the interest of a brewery to make a big deal about freshness. Fresh IPA is much more likely to impress someone with some intense flavors that leave a lasting impression. When an IPA is not very fresh, consumers may write it off as a poor IPA rather than recognizing that it is not as fresh. In short, making a clear indicator of freshness helps ensure that consumers recognize all the quality control put into a product.

There are a few ways that brewers can ensure that consumers taste fresh beer more often than not. 1) Brewers can produce smaller batches of the big hoppy beers. This can be a way to make sure that a year-round product consistently tastes fresh. 2) If smaller batches are not used, bottled-on dates or clearly-explained enjoy-by dates should be used. 3) Seasonal releases can be used to give consumers a clear idea when the beer was released.

1) The strategic use of small batches
This is one way a smaller brewery has an advantage over a bigger brewery. They are not brewing a ton of beer to distribute nationwide so it is more likely that each batch will be fairly small. I know when Intergalactic Brewing puts out an IPA that it is going to be around for a few months tops before that batch is sold out. This means that the beer I drink at the brewery is more likely to be fresh. With breweries that don’t sell bottles, this helps to bring consumers back to the tasting room to either enjoy beer there or buy a growler to take home and share. I make a note to visit Intergalactic Brewing as soon as they put out a new batch of the Perseus IPA because it is amazing when it is fresh.

2) The need for clear enjoy-by dates
Enjoy-by dates are an interesting beast because there doesn’t seem to be a clear agreement as to how far out the date should be from the release of the beer. Thus, a bottle of Palate Wrecker from Green Flash that says “Enjoy By July 2014” doesn’t tell me if it was bottled just this past month or back in January. A simple explanation on the bottle indicating how this date is calculated would be able to tell me through inference when the beer was brewed. It could for example say “our enjoy-by dates are set 5 months out from bottling.” Though even better would be if beers had a clear bottled-on date printed on the bottle. Then when I am in the store looking at a 6-pk of Sierra Nevada Pale Ale I can tell how fresh it is much easier.

I suspect that breweries don’t use enjoy-by dates to avoid scaring off the general consumer who might avoid a beer that was bottled five months ago without that date. I would certainly always reach for the beer that was most recently bottled in a market where there are so many quality IPAs to choose from. I think if breweries included an explanation with the bottled-on date so that the consumer knows what to expect from reading it, this wouldn’t result in a significant drop in sales.

I also don’t expect the average consumer would notice the date or care without some explanation on the packaging of what a difference freshness makes. Thus, breweries could also educate consumers better by putting some explanation on the bottles or an infographic on their social media pages.

3) The importance of seasonal brews 
Seasonal brews are useful in many of the same ways that small batches are useful. The benefit of a seasonal from the perspective of the consumer is there is typically a big announcement of the beer’s release on the breweries’ Facebook page, giving you a clear idea when it was released. Alesmith, for example, has two seasonal beers called Yulesmith. One is released in the summer and the other is released in the winter. Fans familiar with this release schedule will know that when a Summer Yulesmith shows up in the store it is going to be very fresh. This push to enjoy these beers fresh helps the brewery sell that small batch of beers quickly so that everyone who drinks it has the same experience of flavors.

Russian River does essentially the same thing by ensuring that Pliny the Younger, the legendary Triple IPA, is shipped fresh and served quickly. This means that the only time someone will drink a Pliny the Younger is fresh and on tap, giving it a delicious flavor every time. Though brilliant, I prefer the approach of Stone with the Enjoy By because this means I can enjoy it at home and don’t have to wait in line for an hour or more to try it.

Keep in mind that this whole discussion is largely limited to a small portion of the beer industry, beers with intense hop flavors up front. Different styles of beers age much nicer and still taste great six months after bottling, if not longer. I will even enjoy an older IPA if the malts are of a variety I enjoy. This is why in general moving towards an enjoy-by date system more similar to what Stone uses would be best. Stone started to put enjoy-by dates much closer to bottling so that the enjoy-by date of a Go To IPA is 2 months after bottling. 

The important thing at the end of the day is enjoying the beers that you drink. Drinking for the experience of the unique flavors of a beer is more likely to satisfy you with a few beers. This can also avoid drinking heavily for the sake of getting wasted, which is disrespectful to yourself and to the quality of the beer.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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Why I Love IPAs, Response to David Infante

We all love to hate click-bait articles with inflammatory headlines. Even more so when there is no place to comment in reply. These are best responded to with longer blog posts to adequately address the issues. David Infante on Thrillist posted recently an article called “Why I Hate IPAs.” My first response to that is that he should learn to recognize that beers are created in many different styles precisely because people have different tastes. It is because of the recent craft beer explosion that people who don’t appreciate PBR and other similar beers David seems to love have other options.

Before I get deeper into this response, let’s look at a few of his major complaints. 1) IPAs are quite filling and lead to bloating, 2) IPAs are musky and grassy and taste like spoiled beer 3) IPAs are overpriced, 4) IPAs can’t be chugged.

1) IPAs are quite filling and lead to bloating

This point I can concede but I would add for most people IPAs are also problematic because they are high calories. The same is true for most beers with a high ABV so it could equally apply to imperial porters, imperial stouts, and all of the other stronger beers. My response to this is simple, fans of IPAs are more concerned with the taste of the beer. If a little bloating is problematic by all means drink something else. It is precisely because of this aspect of IPAs that they are not an everyday enjoyment for me.

2) IPAs are musky and grassy and taste like spoiled beer

I would say David needs to learn about the different types of hops before he starts to lump all IPAs together as having the same flavor. There are two main types of IPAs, darker malt-heavy brews and lighter PBR colored hop-forward brews. Within each of these two styles are a number of different flavors that you can find in mass-produced beers. The flavors change drastically depending on the types of malts used and the types of hops used. Some hops provide a grassy flavor. Others provide a floral flavor, others citrus, others grapefruit, others pine. The list goes on.

I personally don’t really like the darker malt-heavy IPAs but that just means I tend to find IPAs that present the flavor profiles I enjoy out of a good IPA. I tend to prefer the grapefruit, floral, and citrus flavors of hops and so I typically buy IPAs that lean in that direction. This brings me to something that led me to create this blog in the first place. I believe brewers have failed because they think it is enough to simply label their beer as IPA and hope it will sell. This leads consumers to assume that IPAs all taste the same when in fact there are multiple varieties.

I will rarely buy a six pack of an IPA I am unfamiliar with now because I know there is a 50% chance that it will feature flavors I don’t really care for. Breweries that take the time to list the hops and flavors present in the beer (like San Diego’s Modern Times) are going to end up ahead of the competition because they describe their beers in a way that someone who knows what flavors they like can understand. This means less dissatisfied customers.

3) IPAs are overpriced

This is a bit silly, especially with the example given that some six-packs are $22.50. Most fans of IPAs know what they like and can find a six-pack for around $10, maybe $13 or $14 with certain brews that cost more to make. Cost-conscious IPA fans learn quickly how to find what they want at a price that makes sense. Many breweries are starting to charge $9.99 for a six-pack or sometimes $9.99 for a four-pack of 16oz cans. I would never spend $22.50 for a six-pack because at that price I am better off spending $5 on a 22oz bomber or filling a growler at a local brewery.

Either way, craft beer is going to be slightly more expensive because it tends to have more quality ingredients. It costs more to brew a good IPA than it does to brew PBR, especially when you don’t have the capacity for brewing on such a large scale as the big beer companies.

4) IPAs can’t be chugged

I would hope that anyone serious about beer enough to complain about certain tastes would respect themselves and the beer enough to recognize that it is not worthwhile to chug any beers. Craft beer, whether it is a pale ale or an IPA, is meant to be enjoyed for all the flavors not downed quickly to get drunk faster.

Rather than complaining that IPAs can’t be chugged, if beer under 5% ABV is desired there are plenty of quality craft beer options out there to choose from. There are plenty of local breweries in most cities that sell six-packs of well-crafted pale ales, blondes, and ambers. The best way to find out what to buy is to visit those breweries and order a couple of tasters. Recently Craft Breweries have started brewing session IPAs as a way of providing the flavors one expects from an IPA in a lighter beer that can be enjoyed all day long and doesn’t have the bitterness of a 7% IPA. I doubt David would appreciate these beers though because he says clearly that flavors are not important to him.

If David wants craft beer fans to respect his opinion, he should start by learning to respect the beer he drinks. If flavor truly doesn’t matter to him then he is wasting his money even when he buys a six-pack for $9.99. The craft beer movement was led by people who demand more from their beers than simply watered down lagers. Lately I have been searching for the best local pale ales under 5% that are light in color and have the citrus and tropical fruit flavors I like in an IPA.

What are some local examples of lighter beers with good flavors? 

One example of a San Diego brewery that does this really well is Modern Times, with their Fortunate Islands. This is a wheat beer that had hops added to it to give it the tropical fruit flavors I love in an IPA while being a low 4.8% so that it is great for those days when you want to down a six-pack (or in this case a four-pack).

Another beer, though sadly not available in six-packs yet is Rough Draft Weekday IPA, a session IPA. This is also a 4.8% beer that has a lot of the citrus flavors I’ve come to expect from IPA along with a light pine flavor. Still at $5 a 22oz bottle it is not too expensive. I hope one day the brewery will start to sell this delicious beer in six-packs.

Finally, Karl Strauss makes a delicious Pintail pale ale. At 5.3% this is a little bit above the threshold for some but it has a lot of the same citrus and tropical fruit flavors that I enjoy from a good IPA. This beer is typically available in reasonably priced six-packs at $8.99 each.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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Are you ready for Double Bastard 2013?

Somehow I didn’t notice Double Bastard until the 2012 batch was released. Of the specialty beers released by Stone Brewing, I found Double Bastard to be one of my favorites. This year Stone is going for the gold with multiple different versions of Double Bastard. Beerpulse reports that we should see two spicy versions and a barrel aged version along with a new batch of Double Bastard. It is unclear what peppers will be used in these beers but the article claims one is ultra-hot and another is even hotter. Will we finally have a widely available beer that will satisfy fans of strong beer and fans of spicy?

EDIT Nov 4, 2013: Through the official press release from Stone, we finally have an idea of what sorts of peppers were used in the making of this beer. The list of scorching edibles includes red and green jalapeño, Fatali, Caribbean Red Hot, habanero, Ghost, Black Naga, Super, Moruga Scorpion, 7 Pot, Aji Amarillo, Scorpion, Giant White Habanero, 7 Pot Douglah and Douglah peppers. To put this into perspective, consider that to the average person some of the hottest Jalapenos can be considered spicy. To the burgeoning pepper addicts, habaneros are pretty hot. Ghost peppers used to be considered the hottest peppers in the world until people discovered the Moruga and the Naga. These are some seriously insane peppers and will mean that the average person will not want to try this beer if they are not interested in a mouth of fire. More for me!

Stone Double Bastard
Stone Double Bastard

Stone recently posted this image on their facebook to get everyone excited about the upcoming release of Double Bastard. It looks like they should be in stores next week (November 4). Did you try any previous versions of Double Bastard? Are you a fan of this crazy beer?

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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Budweiser’s Ironic ad Resurfacing

I don’t usually watch sports but I happened to catch a World Series game while visiting El Segundo Brewing. I typically go to breweries to get away from sports but the beer was good enough that I didn’t mind. What I thought was absolutely hilarious was the Budweiser ad they showed. An article on Business Insider describes some of the branding issues currently faced by Budweiser and shows two of the ads (originally aired in April of 2013). Though it is a huge step up from the type of advertising they usually use, suggesting that drinking cheap beer will make you popular, it still won’t make you want to buy it if you have already experienced craft beers.

What I found most ironic about the ad was how they ask people if they know where their beer is brewed. This was even more ironic because I was drinking beer in the building where it was brewed at the time. Not only do craft beer fans usually know where their beer is brewed but when we support local breweries, we know the brewers. Most IPA fans know Greg Koch from Stone Brewing Company even though he is not usually out there greeting fans. When you stop by a microbrewery such as Wet N Reckless the brewer is usually the one pouring your beer as well.

I realize that Budweiser’s new beer ad might be useful to introduce the masses to the process of brewing beer. Simply brewing beer the right way doesn’t insure taste. I’ve had my share of tasteless pale ales from big craft beer names. Sometimes I can’t tell the difference between the big name pale ale and Budweiser. If anything, I hope that baseball fans will be intrigued enough by the new Budweiser ad to search out local craft breweries. Stop by the nearest craft brewery and ask them if they do tours. It might give you a renewed excitement for your beer. Or just stop in for a taster flight and explore the variety of different styles available.

Keep an eye on this blog as I explore over time the many breweries that San Diego has to offer. I don’t take the name hop addict lightly. Thankfully, I have friends who live for porters and stouts so I will share their thoughts on the beer I taste as well.

What did you think about the new Budweiser commercial? Do you think it is good marketing?

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney focusing on serving the San Diego LGBT community.

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