Blue Moon Paints the Town Orange

Even though we can’t see each other, let me see a show of hands….How many of you were introduced to “craft beer” via a pint of Blue Moon with a slice of orange perched on the rim?  I would guess that half of you have your hand in the air right now because Blue Moon Belgian White seems to be the leading “gateway beer” in the country.  Remember when you first saw that tall, shapely glass moving about the bar with an orange cleverly calling out to you “order me next round. Wink.”  The wink might be from the waitress not the orange, but you had so many that night, you can’t remember all the details.  Anyway, the orange works in grabbing attention and it also gives you the ability to offer Blue Moon to people that claim not to like beer.  The fruit allows you to present them with a wit bier disguised as a tropical cocktail.

Is There a Beer Doctor in the House?

If Keith Villa would have continued with his original plan to become a pediatrician we may have never seen those oranges taking over pubs around the country.  Villa is the founder and brewmaster at Blue Moon Brewing Company in Denver, Colorado and he was kind enough to fly in for Cicero’s Beer School to share stories and beer with the crowd.   He really was very close to becoming a pediatrician, but luckily he saw a sign.  No, literally a sign.  Coors was looking for someone to work in their beer research department and Keith was intrigued enough to try it out.  After a year, Coors gave him a ticket to Belgium so he could pursue his PhD in brewing.  The Beer Doctor returned to Denver with the direction to create a new craft beer division and out sprang a Belgian white beer which now serves as the flagship beer for Blue Moon Brewing. (click the photos and logos for interviews with Keith and Blue Moon videos)

So when did the oranges become part of the beer?  Orange peels have always been a part of the recipe for the beer, but in 1997, two years after the launch,  Keith and his team decided that placing a slice of orange on the glass would highlight the flavor and add a little interest to the beer.  Problem: bars in 1997 didn’t have oranges on hand.  Solution: Blue Moon delivered a bag of oranges each week with the beer.  Now the bars provide their own oranges, but you can thank Keith and Blue Moon for putting oranges on equal footing with lemons and limes.

When a Blue Moon isn’t a Blue Moon…

As we walked into class we were immersed in Blue Moon shirts, signage and schwag.  The marketing group had arrived early and branded everything that would stand still and then some.  I thought it was a good effort, but honestly was not that excited to drink the same beer four times while adding a few more squeezes of orange each round.  Let me be the first to say it, I was wrong.  While the main line of beers does not fall too far from the orange tree, the good doctor showed that he has not forgotten his inner beer geek as he talked about Peanut Butter Ale and Chocolate Bacon Porter which uses 28 pounds of bacon.  Both beers have represented Blue Moon at the Great American Beer Fest.  And you thought Blue Moon was boring…shame on you.

Vintage Blonde Ale

This was the most talked about beer of the night and for good reason.  Keith uses 100% wheat in the grain bill and adds chardonnay grape juice just before fermenting with lager yeast.  The result is a hybrid of 51% beer and 49% wine bottled at 8.5% ABV that can be aged for 3-4 years.  Cutting edge?  Actually he made it first in 1995 and put the recipe on a shelf until 2006. 

He says–  I get the grape juice right away and also an apple cider flavor.  I would put if more in the wine world for me, but would be a great way to convert a white wine drinker to beer.  I’m not sure if hops are even waived across the beer, but for good reason as they would get in the way. 

She says– Tart, like apple cider or a sparkling wine.  Since I’m not a big fan of white wine, this one didn’t resonate with me.  I understand why some people would love it, and I will definitely tell my white-wine-loving friends to seek it out.

Blue Moon Belgian White

He says– We sampled sans orange which is my preference anyway.  A little creamy on the tongue, but overall a thin mouthfeel.  Spicy nose with hints of citrus.  Tart and sweet at the same time with a dry finish.  While I first think of summer, it works in all seasons because of the dash of coriander in the beer.

She says– I think my first experience with this beer was at Churchill Downs during the 2006 Breeder’s Cup races.  Eric was excited to see something different at the track and I actually tried something other than Bud that day.  Funny how times have changed.  What was once overpowering and strong now seems smooth and almost too easy for my palate.

Spring Blonde Wheat Ale

He says– This time lemon drives and the orange takes a backseat.  The look is clearer than the flagship, but the same orange hue.  It has a slight syrupy feel for some reason and a sticky finish for me.  Not my favorite seasonal from Blue Moon, but well intended.

She says– Since I’m not a huge fan of anything tart, these beers were difficult for me to embrace.  I do think many white wine drinking women will like them, especially on a hot summer night eating pool side.  I did note the Belgian influence and some of the beers reminded me of a hefeweizen or a farmhouse ale, which is not my first choice in style preference.

Valencia Amber Ale

He says– This was the heaviest beer of the night, but was still in the session beer category for most beer geeks.  This is a secondary spring seasonal for Blue Moon, who knew that even existed.  You won’t find it around here, but I will tell you that it uses Valencia orange peels and tastes very similar to the Belgian White.  I enjoyed it more than the Spring Blonde and would vote for it to move to an autumn release as a sidekick to the pumpkin laced Harvest Moon.

She says– Looks more amber in color than the other beers and is much clearer.  This would be my favorite of the night as it has more body and more flavor.  The sweetness finally gave me a break from the tart citrus notes all night.

The Last Sip

Thank you to Keith Villa for taking the time to speak with us and help put a face and a story with the beer.  His passion was on display all night and we left the class with a deeper appreciation for Blue Moon.  On the horizon you should see a Farmhouse Red Ale under the Blue Moon banner along with a few other interesting styles.  Let us know about your introduction to craft beer in the comment section.  What was your gateway beer?  Do you remember your first Blue Moon?    Cheers!

 

 

 

 

About the Authors: Husband and wife Eric and Mimi have been attending beer school for about 3 years now and love every minute of it. Mimi was born and raised in St. Louis. Besides sitting down with a fabulous pint of beer, she enjoys gardening and spending time with her horse. Eric was born and raised in Texas. He enjoys sports, homebrewing and searching for the next great beer. A search he says he has been on for nearly a decade and one that will certainly never end. Mimi, on the other hand, has more recently discovered flavorful beer and is now proud to be called a hop-head. After having moved away for a few years, in 2007, this happy couple moved back to St. Louis and is enjoying all the St. Louis beer scene has to offer, especially Cicero’s Beer School. Cicero’s is lucky to have such an enthusiastic couple writing the beer school blog!

Six Row Brewing: History in a Bottle

Can you think of a better way to celebrate St. Louis’  birthday than drinking a beer brewed in St. Louis?  How about 4 different beers brewed in St. Louis by a new brewery with an eye on the past?  Sounds good to me too.

Often you are told to study the past so you don’t repeat the same mistakes, but sometimes you need to study the past because frankly some things were better back then.  For example, in 1860 the St. Louis brewery scene was thriving with 40+ breweries.  That number tumbled to 1 about 30 years ago, but history is repeating itself in a good way and we are now once again approaching 25 breweries in the St. Louis area.  One of the newcomers did such at good job at repeating history they actually opened in a former brewery.

 The Brewery

Six Row Brewing Company was founded in 2009 by 6 partners with a passion for craft beer.  It took them 6 months to overhaul the Falstaff Building No. 1 (circa 1911) and the first beer was served on December 5, 2009.  The brewery name also refers to six row barley which is used in the majority of their beers.  Mimi and I had the pleasure of visiting Six Row last February during the beer school field trip.  Mimi’s uncle was a brewer for Falstaff so it was extra special to take a trip down memory lane.  We even found that the Falstaff stained-glass sign was still above the front door.  Nice touch, and thanks for the preservation effort.

Evan Hiatt, Partner and Head Brewer, was kind enough to step away from his fermentation tanks and share his suds with the beer school crowd.  He even brought along his wife for support and to help with trivia at the end of class.

The Beers

Pre-Prohibition Pilsner – 7% ABV; 37 IBU

Last year Ken Burns released his latest documentary called “Prohibition,” and coincidentally it was about the Prohibition Era in the United States.  If you haven’t seen the series I highly suggest looking for it on PBS or finding it on DVD.  Anyway Evan knew of the project early on and found out that Burns would be premiering the show here in St. Louis.  Wheels started turning and the result was Pre-Prohibition Pilsner.  After reading “Last Call” by Daniel Okrent, Evan came up with a turn of the century beer recipe.  Imagine sitting down with your great grandfather and enjoying his favorite beer.

Falstaff had the first brewing permit after prohibition ended in St. Louis, so I find it highly appropriate to find this beer at Six Row.  Formulated as it would have been prior to prohibition this pils uses high protein 6 row barley, corn for a base, and noble hops.

He says- Nice golden color with strong carbonation.  I get bread notes throughout with a taste of corn.  Heavier than the pilsners of today and also a little chewy grain feel.  The ABV is well hidden, but it does linger with a very wet feeling on the finish.

She says- It appears golden yellow with clarity throughout the sample.  The mouthfeel is crisp and has a slightly bitter finish.  I love the addition of Noble Hops to give it a traditional flavor.  

Whale Ale – 6% ABV; 32 IBU

This “American Wheat Pale Ale” is the top earner for Six Row, and it was the first beer they brewed on their new equipment.  When the brewery was first installed they needed to run a test batch so the home brewers in the partnership put together a recipe using leftover ingredients and the result was Whale.  The most difficult step was reproducing it once they found out how tasty it was.  After 2 years, they have it down and you can find Whale in bottles and on draft in the St. Louis area.

 He says- Cloudy in appearance with a faint nose of fruit and wheat. This beer is basic and complex at the same time which makes it very drinkable, but interesting enough to keep you from getting bored.  It is a little gritty on the tongue and has a nice dry finish.  The fruit notes start to sing as it warms up.

She says- I can understand why this is their biggest seller.  Golden in color with a hint of wheat in the nose.  Using 10 malts and 3 hops creates a nice balance.  Slightly acidic on the back end.  Dry finish.

Vanilla Porter — 6.5% ABV;  38 IBU

Over a half pound of whole fresh vanilla beans are added during fermentation. UK malt and English hops work together in creating an authentic porter for the base beer.  

He says- Vanilla leaps from the glass to meet your nose.  Let this one warm up to get the maximum experience. Looks extremely appealing with a short, cream colored head topping a dark beer with brown tinges.  The original sweet flavor is wiped away with a bitter dry finish.  Take a deep breath as you sip to get the full intention of this brew.

She says- For a porter I thought this was light on the tongue yet robust in flavor.  It had a very roasty, malty, and chocolate/coffee finish.  You can taste the vanilla on the finish.  This is a wonderful after dinner beer to sip by the fire or with dessert.  I want to try it with a good crème brule.

Double IPA — 8.5 ABV; 70 IBU

How do you embarrass a brewer during beer class?  Yell out “dry-humped” while he is reaching for the term “dry-hopped.”  Evan turned three shades of Irish red ale and nearly hopped off the stage before shaking it off and introducing his DIPA.  Nothing to be embarrassed about with this brew, it will punch you in the face with hops until you cry “uncle.”

He says- The alcohol is well hidden and the hop burp is excellent.  My nose had an accident today so it is not receiving the hop aromas as I expected, but with the list of hops in this baby it has to smell good.  Very sweet and full of resin notes.  Thin body and tart finish.  I lean more toward balanced IPA’s so this one gets a little too hop-sided for me.

 She says- Brewed with 2 pounds of hops per barrel and left unfiltered to save as much flavor as possible.  Columbus, Centennial, Cascade and Chinook hops…all my favorites.  Being the hophead that I am, the next time I’m at Six Row the DIPA is my first choice.

The Last Sip

No more excuses!  We don’t want to hear any more lousy reasons why you haven’t tried a beer from Six Row.  They are popping up on taps around the city and county.  They have bottles in all your favorite bottle shops.  And we just told you about their historic digs on Forest Park Avenue so we expect many comments and reviews of their beers below.  Cheers!

 

 

About the Authors: Husband and wife Eric and Mimi have been attending beer school for about 2 years now and love every minute of it. Mimi was born and raised in St. Louis. Besides sitting down with a fabulous pint of beer, she enjoys gardening and spending time with her horse. Eric was born and raised in Texas. He enjoys sports, homebrewing and searching for the next great beer. A search he says he has been on for nearly a decade and one that will certainly never end. Mimi, on the other hand, has more recently discovered flavorful beer and is now proud to be called a hop-head. After having moved away for a few years, in 2007, this happy couple moved back to St. Louis and is enjoying all the St. Louis beer scene has to offer, especially Cicero’s Beer School. Cicero’s is lucky to have such an enthusiastic couple writing the beer school blog!

Left Hand Brewing: No Stranger to Beer School

Have you ever seen the “Moo-mobile” parked in front of Cicero’s?  Not sure what the Moo-mobile is?  Well, it is a purple PT Cruiser with the Left Hand Milk Stout label applied thoroughly around the entire vehicle.  Not sure you would call it a “chick magnet,” but it definitely attracts beer fans.  And for good reason…the driver is Mike Walters and he is the Midwest Regional Sales Rep for Left Hand Brewing Company.  Mike is a mellow guy that has made several appearances at beer school and he always manages to entertain the crowd with humor, knowledge and great beer.  Tonight he brought the class to their feet by pouring a beer.  Sounds fascinating right?  You would think that beer drinkers have seen thousands of beers poured and would actually yawn if someone tried to demonstrate the art of the pour, but this was more of a magic trick and he had every beer geek in the place craning their necks to get a better view.  When it was over I wanted to yell out “Do it again!”  Check out The Last Sip section below to learn more.

The Brewery

Left Hand was started in 1994 by Dick Doore and Eric Wallace after home brewing took over their lives.  Since that time the brewery has grown to over 30,000 barrels per year and distribution to over 25 states.  They have taken home numerous medals at the Great American Beer Festival including a gold for Sawtooth Ale during their first year of operation.  You may recognize their logo as the simple red hand that appears on the bottle caps.  It turns out that this iconic image was an attempt at humor by the artist who was hired to create a logo for the company.  After many failed submissions he finally became frustrated and simply put his hand down and traced it.  He tossed it at the owners and turned to leave when they both said “Hey, that’s perfect.”

The Beers

Sawtooth Ale

Named for the Sawtooth Mountains in Idaho, Sawtooth Ale was the first commercially produced beer for Left Hand and the style is Extra Special Bitter or ESB for people in the know.  They still use the original homebrew recipe and in 2008 it was named the best ESB in the world by the New York Times.  (ABV 5.30%, IBU 27) 

He says- Copper color with the smell of honey and sweet caramel.  Tastes more like homebrew than the other beers.  Very easy to drink, but not as hoppy as other ESBs.  Super smooth finish.  Easy drinker, but not boring. 

She says- This is a very mild and sessionable beer that would pair well with any food type.  It had somewhat of a creamy mouth feel.  It was well balanced and not overwhelming on any particular profile.

Stranger American Pale Ale

This is a newer offering from Left Hand and I was happy to see it on the menu tonight.  Of course the name got a good chuckle out of the crowd and the brewery
shows their sense of humor by showcasing a guy with his left hand in his pocket on the label.  Brewed with Rye Malt and hopped with Centennial,Willamette and Cascade. (ABV 5.0%, IBU 36) 

He says- An orange tint to the color. I find a nice citrus hop aroma with hints of honey and flowers. I feel that the creaminess makes it lean toward the English style even though the label says American.  Strong malt backbone to balance it out.  

She says- Light amber in color, clean and crisp on the finish.  It had a very slight hop profile.  This stranger is not one to be afraid of – it has little bite.  Another one to add to the list of possibilities for the timid new craft beer drinker.  Mike told us that rye was added to incorporate spice.  I have yet to be able to identify rye notes specifically, but I did enjoy it.

Milk Stout (Draft on Nitro)

Not many breweries list a stout as their flagship beer, but Left Hand flies the Milk Stout flag proudly as their numero uno.  The idea for this beer came from watching people put sugar in their stouts to sweeten them up.  Left Hand wanted to replicate that idea and finally decided that adding lactose to the beer would allow them to control the ABV while upping the sweetness of the beer.  The result is amazing.  There is no milk involved although they did march cows through the brewery once just to make people think about the big cow on the label.  (ABV 6.0%, 25 IBU)

 He says- Approaching black on the color wheel with a dark tan head.  I smell chocolate and coffee.  So creamy and smooth with notes of dark chocolate and espresso.  Almost feels like melted ice cream on your tongue.  If you like cream in your coffee you will love the sweet addition of lactose to the beer.  Fantastic!

 She says- It has a lovely cola color with a creamy cappuccino colored head.  My dysfunctional nose was able to pick up distinct coffee and chocolate notes.   It had a good amount of stout flavor without being too syrupy on the tongue.  Most other stouts are a one drink sipper, but you could easily enjoy more than one of these in a sitting.  Milk Stout would make a good introduction to the stout category, especially for a coffee lover.

The Last Sip

“If only you could bottle it” is an expression I have heard throughout my life.  Most often it is in reference to something that can’t be bottled like a feeling of happiness or a great idea or maybe even fresh mountain air, but our friends at Left Hand have actually managed to bottle a magical moment, and a fantastic idea all at once. (and I’m almost positive that fresh mountain air is somehow involved too)  You know that moment at the bar when your Milk Stout on nitro is poured into your glass and you put your face right up to the pint and watch the tiny bubble cascade down?  That’s the moment that Left Hand just bottled!  Fortunately Mike brought a couple of bottles and demonstrated the widget-free pour for each class.  The room was filled with oohs and aahs as he emptied the bottle without hesitation. St. Louis should see these bottles soon and you will be able to recreate this magic trick at home.  I’m not the only one geeking out on this revolution…there are tons of Nitro Milk Stout pouring videos online.  It hasn’t reached “planking” or “Tebowing” status yet, but I see “nitro pouring” sweeping the nation very soon.  Cheers to Left Hand for creating magic in a bottle!

About the Authors: Husband and wife Eric and Mimi have been attending beer school for about 2 years now and love every minute of it. Mimi was born and raised in St. Louis. Besides sitting down with a fabulous pint of beer, she enjoys gardening and spending time with her horse. Eric was born and raised in Texas. He enjoys sports, homebrewing and searching for the next great beer. A search he says he has been on for nearly a decade and one that will certainly never end. Mimi, on the other hand, has more recently discovered flavorful beer and is now proud to be called a hop-head. After having moved away for a few years, in 2007, this happy couple moved back to St. Louis and is enjoying all the St. Louis beer scene has to offer, especially Cicero’s Beer School. Cicero’s is lucky to have such an enthusiastic couple writing the beer school blog!

Hop Slam! Another Awesome Firkin Beer School

They say “you never forget your first time.”  I am not exactly sure who “they” are, but I do agree with them…especially in regards to your first firkin experience.  My first time was on March 3^rd,2010 with Jim O’Connor, what a magical night.  From the moment he tapped that cask I knew I was in for something special.

Before your mind wanders too far down the gutter let me explain a few things.  Jim O’Connor is the Midwest Sales Representative for Bell’s Brewery and over the past few years he has managed to thrill the beer school crowd with special samples of tasty brews.  And just to be clear, a firkin (or cask) is defined as a small wooden vessel usually for liquids.  In our case the liquid in question is actually beer and while they are no longer made of wood, they do retain the shape of a small barrel.

Over the past several years firkins have become all the rage with craft beer fans.  The beer is conditioned in the firkin instead of force carbonation and once it is tapped, the beer must be consumed in a day or two.  Usually that is no problem because breweries and bars tweet out the location of the firkins and people are lined up to get that “old world” experience of conditioned cask ale.

The Brewery

Bell’s Brewery was founded by Larry Bell in Kalamazoo, Michigan.  Bell’s was actually a homebrew store in 1983 before adding a brewery in 1985.

The growth has been incredible for Bell’s and in 2002 they opened an additional 50 barrel brewhouse in Comstock, Michigan just down the road from Kalamazoo.  Michigan has become an incredible destination for beer enthusiasts and I would highly recommend a beer-cation to the state.  Mimi and I found our way to Bell’s Eccentric Café and General Store back in October and had a wonderful experience meeting the local beer fanatics and the friendly staff at Bell’s.

The beer menu for Bell’s Brewery has become quite lengthy and diverse, but one particular label has every hophead panting with anticipation…Hopslam Ale.  February marks the release of a limited number of Hopslam bottles and kegs, but talk of the famous ale begins in December with rumors about delivery dates and locations you can find the most desired nectar in the land. Students at beer school had the unique opportunity to try the 2012 edition before anyone else inSt. Louis.  Not only did Jim(left) and PJ Fisher (right) bring Hopslam, they brought the holy grail…a firkin of Hopslam!  Dreams do come true, but only at Cicero’s Beer School.  First let’s talk about the year round offerings that we sampled, then the Hopslam talk can continue.

Oarsman Ale  (ABV 4%)

She says- Jim described it as an “Old school German Wheat Ale”.
The label graphic is the image of a man rowing a boat in a yellow rain slicker which gave me the impression this was going to be something of a moody beer.  It really surprised me.  It was light golden in color, with a slightly tart and crisp finish.  It was very dry with a clean mouth feel.  My first thought was how it would be great for a hot summer day.  Jim described it as a pallet cleanser.  There were subtle notes of green apple, lemon and citrus.  Very refreshing and highly sessionable.  Oarsman Ale is available year round, but it went on my personal summer beer list.

He says- This beer is better than I remembered.  Lots of citrus and lemon with a quick dry finish.  The lactobacillus yeast adds a nice acidity to the beer and provides a nice zingy charge on the tongue.  Glad we had a chance to sample this one and it reminds me to always go back and revisit beers because your palette is always changing.  I would pair Oarsman with fish and keep it handy for sessions by the pool as well.

Bells Amber  (ABV 5.8%)

She says- Medium amber in color, it was a well balanced easy drinking beer.  I found it to have a crisp and slightly sweet finish.  This year round beer is very sessionable and would compliment many different kinds of foods.  It struck me as a solid, “steady Eddie” beer – nothing bold or fancy, just a good old reliable brew.

He says- Larry Bell opened his brewery with $200 and this beer represents one of the original recipes that helped propel the brewery forward.  Amber to brown in color with 3 malts and 3 hops.  It has a nice balance with a slight bitterness, but nothing crazy.  Just enough layers to make it interesting.  I can see why this beer has lasted for 25 years in theBell’s lineup.

Hopslam – Draft  (ABV 10%)

She says- If you love bold hoppy beers, you probably look forward to Hopslam’s release each winter.  Jim categorized it as an Imperial IPA.  One look at the label tells you what you’re in for – big powerful knock you on your tail hops!  It doesn’t disappoint.  The bold grapefruit and pine scent was heaven!  Six different hops go into this beer along with honey.  I find Hopslam to have a slightly thicker and syrupy mouth feel and a lingering piney finish.

He says- First up is the draft variety of Hopslam which sports a mango and grapefruit nose with a dash of cattiness.  It starts out zingy and sweet, but smoothes out with a syrupy consistency.  The heat on the swallow lets you know there is alcohol in this beer, but the linger on the tongue is all hops and honey.  Sweeter than you would expect from an imperial IPA, but that is why everyone loves this beer.

Hopslam – Cask 

She says- We compared the draft and cask versions of Hopslam, which was quite a treat.  I found the draft to have a more intense flavor, whereas the cask had a smooth and creamy mouth feel.  I also thought the cask version was a slightly mellow version of the draft.  Both were fabulous.

He says-  Now the cask version…much creamier and lighter on the tongue.  The hop linger doesn’t last as long and the nose is not as intense as the draft, but I prefer this version of Hopslam.  It’s as if someone sanded away any hard edges from the beer and you are left with the a less harsh version that allows the true flavors to shine.  The honey addition to Hopslam is the real key and even my friends that are scared of hops enjoy this beer.

The Last Sip

Do yourself a favor and come down to beer school on Wednesday nights.  Along with these 4 samples, Jim and PJ also brought a limited release beer called Black Note Stout.  I won’t spend time reviewing it because the only keg in the state was consumed that night, but I want to remind you that attending beer school allows you to experience something new every week and often these beers are only available at beer school.  Plus you can take home cool gear just by listening and answering questions at the end of class like the example below.  Check out the podcast and see what else you missed.  Cheers!

About the Authors: Husband and wife Eric and Mimi have been attending beer school for about 2 years now and love every minute of it. Mimi was born and raised in St. Louis. Besides sitting down with a fabulous pint of beer, she enjoys gardening and spending time with her horse. Eric was born and raised in Texas. He enjoys sports, homebrewing and searching for the next great beer. A search he says he has been on for nearly a decade and one that will certainly never end. Mimi, on the other hand, has more recently discovered flavorful beer and is now proud to be called a hop-head. After having moved away for a few years, in 2007, this happy couple moved back to St. Louis and is enjoying all the St. Louis beer scene has to offer, especially Cicero’s Beer School. Cicero’s is lucky to have such an enthusiastic couple writing the beer school blog!

Deschutes Brew Parachutes into the Lou

I try not to make a habit of rhyming, especially in headlines, but the opportunity to rhyme “parachutes” doesn’t come around very often so I had to take a shot.  Besides, it is actually relevant to our recap this week just stick with us to find out how.  And the parachute reference also gives me an excuse to post a photo of Mimi at the National Free Fall Convention.

This was the first class of the winter semester of Cicero’s Beer School and both sessions were standing room only.  Is it time to add a third?  If the semester continues with these numbers I would suggest arriving early each week to get checked in and find a seat. And you could always order some apps while you wait for your first sample.  Tonight’s guest brewery was announced in advance so many people were looking to taste Deschutes for the first time.

The Brewery

There have been tweets, and blogs, and discussions, and rumors, and notes on napkins, and finally the day is here…this time I promise, no crossed-fingers or take-backs…Deschutes Brewery is now available in St. Louis!  The 24 year-old brewery from Bend, Oregon has continued its eastward expansion and is now sold in 19 states plus parts of Canada.  If I studied geography more I could tell you the exact territory, but that map on the website doesn’t have any words on it.

Deschutes sent Brewmaster Brian Faivre to introduce their beers to the class and he came prepared with all the vital stats for each beer as well as a story about how he became involved with Deschutes.  Do you remember that book “What Color is Your Parachute?”  Your guidance counselor or grandmother might have told you to read it because inside those chapters you would discover what you are supposed to do in life.  Well it turns out that Brian actually read it, and it worked.  (See I told you I would get back to the parachute theme)

Brian has a degree in computer science and worked next door to Pets.com (if you don’t remember their sock puppet commercials I have included a medley at the end of the blog) back in the internet bubble era, but beer turned out to be his true calling (once he read the parachute book) and after studying at UC-Davis it was time to get a job at a brewery.  So he packed up the moving truck with his girlfriend and moved back to her home town, St. Louis.  But before they unpacked he heard Oregon calling, and his parents calling, so the young couple turned around and drove to Bend.  I left out a few details that you can find on the podcast because we need to tell you about the fruits of Brian’s labor.

 Mirror Pond Pale Ale  (5% ABV, 40 IBUs)

She says- Mirror Pond is the biggest seller for Deschutes.  It’s made with 100% Cascade hops.  I found it to be a light, very easy drinking ale.  It had a slight bitter finish but not offensive.  Mirror Pond would compliment a variety of foods.

He says- I was shocked to hear that this was 100% Cascade hops because I felt the hop notes were toned down and subtle.  This beer shows you that Cascade can play nice and not smack you in the face.  Wonderful session beer and a great introduction to the brewery.

 Black Butte Porter  (5.2% ABV, 30 IBUs)

She says- Brian uses 2 types of chocolate malts in this beer, which gives it a nice roasty scent and flavor.  This was a very drinkable porter that wasn’t too heavy.  In fact, I thought it could even be sessionable.  This would be a good one to offer to someone starting to explore darker craft beers.  It wasn’t overpowering or filling, and had really nice chocolate notes.   Brian suggested drinking it with BBQ and smoked meats.  It would go well with chocolate desserts too.  Well worth trying if you want a mild porter.

He says- Porter is not my favorite style, but I have heard so much about this beer I was truly looking forward to a sample.  The nose is enjoyable with notes of coffee, but not overwhelming.  The mouthfeel is my favorite aspect of this beer…it is smooth like a brown ale, but has just enough body to remind me of a milk stout.  Very impressive, now I know what all the hype is about.

The Stoic  (11 % ABV, 20 IBUs)

She says- This beer had a lot of different flavor profiles for a low IBU beer.  It is brewed with 100% pilsner malts, beet sugar and Pomegranate Molasses.  To add a further twist, they use a French Saison yeast and it is barrel aged using Rye & Pinot Noir barrels.  It had a lovely light golden color and a slightly sweet aftertaste.  If you like Quads, be sure to try this one.

He says- This is not a quad in the typical fashion.  It appears much lighter in color than most quads and the aroma bounces from floral to funky.  I love the use of French Saison yeast as it adds an extra dimension of flavors and helps balance the sweetness of the sugar additions.  It drinks easy for 11% ABV so be careful with this one.  Also it came across more like an imperial farmhouse ale than a quadrupel.

Hop Henge Experimental IPA (8.5% ABV, 95 IBUs)

She says– If you like bold IPA’s, you’ll love this one!  This was a good “stand up and take notice” hoppy beer!  It’s made with several forms of hops, including pellet and whole flower, and is dry hopped.  I found it to have a nice blend and balance of pine and grapefruit tones.  I know I’m going to try Hop Henge at home to see if it might rival my “go-to” IPA favorites.

He says- Wow!  The dry-hopping on this beer is amazing.  It was as if I stuck my nose in a freshly opened bag of hop pellets.  I almost don’t want to drink it because I want to just hover over the glass and absorb the aroma.  Five different hop varieties create an award winning beer that hop lovers will salute.

The Last Sip 

Deschutes is certainly a welcome addition to the St. Louis beer market and we look forward to seeing many of their beers on tap at Cicero’s and a few in our fridge throughout the year.  Right now most of the beers come in 22 ounce bombers, but six-packs are on the way in the spring.  Also look for their special edition beers such as The Abyss Russian Imperial Stout.  Cheers!

About the Authors: Mimi and Eric Griffith have been attending beer school for about 2 years now and love every minute of it. Mimi was born and raised in St. Louis. Besides sitting down with a fabulous pint of beer, she enjoys gardening and spending time with her horse. Eric was born and raised in Texas. He enjoys sports, homebrewing and searching for the next great beer. A search he says he has been on for nearly a decade and one that will certainly never end. Mimi, on the other hand, has more recently discovered flavorful beer, but is now proud to be called a hop-head. After having moved away for a few years, in 2007, this happy couple moved back to St. Louis and is enjoying all the St. Louis beer scene has to offer, especially Cicero’s Beer School. Cicero’s is lucky to have such an enthusiastic couple writing the beer school blog!

Kenny’s Window Journal

Check back for regular updates and breaking news from our man in the window.

DAY ONE

6:50 AM
Tim Ezell (Fox 2 News) dropped by to do an interview and cover what we are doing.
You can watch the video at the link below.
http://www.fox2now.com/news/morningshow/timezell/ktvi-tims-travels-lift-for-life-fundraiser-20111003,0,4837690.story

11:06 AM
Happy 47th Birthday, Buffalo Wings! I think I will celebrate by eating a pound or two this afternoon.

1:35 PM
Just took my “toilet” on it’s maiden voyage. It works.

2:42 PM
http://youtu.be/iEt7AMCC0Vg

5:37 PM
Today’s Beer School was all class: Schlitz. The beer that made Milwaukee famous.

7:58 PM
Joe Edwards stopped by for a drink and an interview.
I’ll post a video soon.

9:41 PM
I am the master of Mario Kart.

2:02 AM
Goodnight!

DAY TWO

10:26 AM
I just had a conversation with Kiernan Maletsky at The RFT. I’m looking forward to our Dinner-view tomorrow.

10:42 AM
Where is my toothbrush?

1:37 PM
Beer School/Band Practice at 4 PM today.
BUSSSSSSCCCCCCHHHH

2:53 PM
Just wrapped up lunch. Now it’s time for a little exercise.

3:56 PM
Getting ready for band practice. I don’t think U City is ready for this.

4:19 PM
Just got shut down in under 2 songs. “Do you have any idea how slow you were going?” Noise complaint central. Video here: http://www.youtube.com/watch?v=s2eZ1l2BOh0

5:31 PM
Beer School. Busch beer with Fister, BC, Liz Baldes, Stantron, and some enthusiastic new scholars.

8:16 PM
Just finished up a great interview with Loren from The Point. Reverend Peyton’s Big Damn Band is up next!

12:21 AM
Some drunk weirdo decided it would be a good idea to flip a table, and then damage one of our cook’s scooters. Captain Ken caught the offender on video. Have fun in City Jail.

DAY THREE

10:05 AM
Still going strong. We’ve received countless donations for http://liftforlife.org Help us reach our goal by donating on their website, or come down and join us here at Cicero’s.

12:13 PM
Editing yesterday’s beer school footage. Head for the mountains.

1:14 PM
Just got done with a little father and son time, playing Mario Kart with my 4 year old. He won.

3:39 PM
Busch Beer School! http://www.youtube.com/watch?v=iMt-WxpSNTk

4:26 PM
Stag Beer School starts at 5 PM today with guests: The Jungle Fire

7:55 PM
My interview with the Oklahoma Alcoholic, Kiernan Maletsky was great, despite his lack of geographical knowledge.

10:16 PM
Holy mackerel! We just hit $600.00 and Lift For Life has a new music program (now I also have to wear adult diapers for the entire day tomorrow). Let’s keep those donations coming

11:38 PM
Daddy hammered.

3:38 AM
Just had a romantic candle lit dinner with Bobby Jensen.

DAY FOUR

11:22 AM
My mind is going. I can feel it.

1:12 PM
Brownies. Good.

1:38 PM
Importing a lot of golden quality footage from yesterday’s Beer School with The Jungle fire.

2:01 PM
“What if he fuckin’ died in there? That’d be awesome”.  Not as awesome as your Notre Dame Fighting Irish hat and blue jean shorts, big guy.

3:32 PM
I’m so hungry I could eat a buffalo chicken wrap. Yesterday’s beer school video here: http://youtu.be/Z4bRahBJTs4

5:23 PM
Tonight’s Beer School is brought to ME by Depends.

6:02 PM
What a terrible time to be wearing a diaper. Channel 5 just arrived. Airing at 10 PM. My guest at Beer School tonight is Mike Jones of I Hate Punk Rock Records.

8:05 PM
These things really are absorbent. Mike Jones was a terrific guest. And Dan makes a wonderful co-host.

9:42 PM
JUNGLE FIRE!

1:25 AM
I overheard a woman tell her husband:
“I don’t have a job, and have money. You have a job, but you don’t have money.”

DAY FIVE

11:24 AM
These things can be weird.

1:11 PM
I’m being serenaded.

2:49 PM
Leigh Jacobson and Justin Rau brought me a wonderful lunch and picnicked  outside my window. Both delicious and thoughtful. Thanks guys!

4:01 PM

All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.
All work and no play makes Ken a dull boy.

4:17 PM
I’m getting pretty good at mirrored writing.
6:33 PM
Great beer school with Chris Denton, Erik Ramsier, Travis Lawrence, and Marcus Newstead.

9:51 PM
Something about some baseball…

11:34 PM
You can donate more than just money. If you have any old instruments that you aren’t using sitting around in the basement, or combo amps, or even a fresh pack of guitar strings would help tremendously. Contact Kenny@ciceros-stl.com any time to make a donation. Thanks!

DAY SIX

10:32 AM
What part of NO EARLY BIRDS don’t you understand?
Charity sidewalk sale at 11 AM.

1:35 PM
Some young kids with weird hair are here to play music in front of my window. I feel like a 40 year old father in the 80s that has a child that listens to Poison.

5:05 PM
I need a shower.

8:20 PM
STL Punk History 101 with Tim Jamison. Grab a pencil, Kids.

9:46 PM
Just got my ass beat in Wii Punchout by my brother. He will always be better at video games.

10:11 PM
We’ve been receiving lots of instruments from local musicians to donate. Thanks guys! I don’t think they truly realize how generous they are being.

12:35 AM
Thank you for tapping. Everybody loves a drunk.

DAY SEVEN

8:03 AM
I’ve been awake for over an hour listening to a couple old guys talk about how nice the weather is. I bet indoor plumbing is nice too.

10:14 AM
Tom Quach (of Harkonin) and his lovely family just made a huge contribution. They donated tons of music equipment. Who says metal is all evil and darkness?

12:01 PM
OOOOOOH THAT SMELL

4:50 PM
I don’t care if you like baseball or not, I’m listening to the game on the radio and I’m on the edge of my seat.

6:26 PM
Man… I gotta get out of here. I’m pulling my hair out.

8:32 PM
Sine Nomine just dropped by to donate an entire drum kit, cymbals, a guitar, and various other instruments.

8:56 PM
Thank you for all of your contributions. None of us expected it to be nearly this successful.

9:02 PM
I’m getting out of here. Shower bound. I’m going to use a fresh bar of soap and throw it away when I’m done with it.

Kenny’s week in the window

Cicero’s is teaming up with Lift For Life, an amazing local charity keeping kids off the street. From October 3rd through the 9th we will be hosting a benefit fundraiser to raise money for their children’s music program in St. Louis. Throughout the entire week Cicero’s new publicist, Kenny Snarzyk, will be locked in the display window. Kenny will be interviewing guest celebrities and artists, giving his own unique music and fitness instructions and “teaching” his very own special beer school every day he is living in the window. Kenny will also be hosting contests and giveaways throughout the week. You can follow Kenny’s day by visiting Cicero’s facebook and twitter pages or by simply coming down to witness a ridiculous original event all in the name of supporting the wonderful work Lift for Life does for their own community. In addition to the lock in, every night Cicero’s will be hosting live entertainment in the venue by artists The Gorge, Reverend Peyton’s Big Damn Band, Futurebirds, Jake’s Leg, and a very special benefit show showcasing Number 6 Media and I Hate Punk Rock Records bands: Black for a Second, Ensain James, and Boom Tops. Kenny’s weekly itinerary can be seen by visiting https://ciceroschatter.wordpress.com/kenny

SCHEDULE:

Media= Kenny’s starting the day sharing the internet with you. It’s more fun than that friend who comes over to your house and makes you watch every thing he/she’s ever seen on youtube. He’ll be reaching out to radio and television as well.

Exercise= Well, exercise, but for a cause greater than six minute abs. Kenny will take on difficult (for him) aerobic challenges in exchange for donations by any and all. Donate a quarter a push-up, a buck a minute on the shake weight, or whatever you want.

All proceeds collected will go to Lift For Life http://liftforlife.org

Band Prac= Band Practice.  Of course this guys in a band, look at him. They normally practice on Tuesdays, he can’t miss practice.

D.Y.J.= Do Your Job. Kenny will be working on various projects to advertise Cicero’s and Cicero’s Live’s brand. He will most likely be fielding help from passers-by and folks online.

B.S.= Beer School. We have a free Beer School on Wednesdays mirroring the academic calendar where beginners and connoisseurs can both learn from those with the closest ties to your favorite or soon to be favorite beers. This is Kenny’s take on that. It will be informative, though mainly not factual.

Fan Mail. Not what you think. He will be answering your online messages through the week, but fan mail is Kenny writing his favorite and not so favorite people, services, product manufactures, etc. to voice his opinions.

D.V.= Dinnerview! It’s a combination of dinner (Kenny’s dinner) and an interview. Kenny will be interviewing musicians, comedians, local celebs, people leaving the restaurant, you get where this goes, all while dressed in his finest and enjoying his dinner. Kenny believes you can ask people anything when there’s an inch of glass between you.

T.G.= Ticket Give-a-ways! You’ll have to earn them. That’s all I can say.

G.W.K.= Games with Kenny. Entertaining…competitive…no quarters necessary.

P-Time= Kenny’s personal time. He can choose to be social, but bears gotta sleep too.

The First Pour: Stone IPA

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. We have a really great enthusiastic beer drinker and Beer School graduate, Mike Vecchio, writing these posts for us. If you see him around, make sure and thank him for his hard work.

By Mike Vecchio

Stone IPA (India Pale Ale)
ABV: 6.9%
Hops: Columbus, Chinook, & Centennial
IBUs: 77
Released: August 1997

I figured what better a way to start a blog post about Stone’s IPA than with their recent love letter to St. Louis. The following is what you’ll be able to find on the back of soon-to-be-released 750’s of Stone’s IPA hitting your neighborhood beer stores:

Hey St. Louis. It’s us. At Stone. What’s up? We’re here now. yes, self-evident of course, considering you’re holding this in your hand and that you’re here in St. Louis too. What might not be so self-evident (although it is to us) is that we’re stoked to be here! VERY stoked. It feels like it’s been a long time coming (as some of our STL fans have been gently, and sometimes not-quite-so-gently, reminding us for a while). Last year Greg (our CEO) was invited out by the St. Louis chapter of the Master Brewers Association of America to give a talk. His reputation might have preceded him a little however, as he got a number of phone calls and emails from folks in advance saying essentially “We should let you know that there’s some sensitivity around here… things aren’t like what they used to be, and it’s a tough time for some folks with all the changes.” No prob. Understood. While we’ve certainly poked some fun at the beer industry for time to time, we have no intention to make it personal. Well, as long as nobody tries to get us to drink anything other than a true craft beer… there’s no negotiation on that front. In fact, that’s how we approach our brewing art. No negotiation. It’s our way… or you’re free to choose something else if it’s not your thing. There’s more choice than ever before, and it’s a beautiful thing. Choice, variety & character. It’s what makes this country truly great, and no one knows that better than the great folks in St. Louis. We’re stoked to be among your choice in the wonderful state of MO. Where you are now, holding this bottle. We hope you enjoy our beers. We’re really happy to be here!

Well that gives you an idea of the fact that you (as a St. Louis craft beer drinker) are a  highly respected and sought after demographic. Take a minute to savor that thought, it’s powerful. Bet the moment would be even sweeter if you had a Stone IPA in your hand. I assure you it would (I’m nursing a Stone while writing this). Well now that you’re feeling all self-indulgent, take a peak at what’s in store for you if you’ve never had Stone’s IPA before.True to the West Coast (American) India Pale Ale style, Stone’s IPA packs a notable hop, bitterness, and ABV punch. The beer pours out a clear yellow in color with a light head on top. The aroma off the beer is decadent, floral, and really showcases those traditional West Coast hop varieties. The dry hopping allows for more prominent tones of citrus, pine, and maybe some light woody characteristics as well. The taste of the beer is similar to that showcased in the aroma, it’s a homage to hops and easily overpowers the malt profile of the beer. Mostly the beer tastes of citrus and piney hops and swallows with a dry finish with lingering hop resin on the tongue. Overall the drink of this beer is great for those hop heads/IPA lovers who are more taken by the West Coast (compared to East Coast or English style) variety of the beer style. It has a low enough ABV to allow this beer to be enjoyed with a spicy dinner (I’m thinking of Cicero’s buffalo chicken strips) or your session beer for a night on the town. Either way, enjoy this beer off the tap and make sure to look for those St. Louis specific 750 bottles over the coming months.

About the Author – Mike moved to St Louis from Ohio in 2008 and got interested in craft beer thanks to local staples like Schlafly and O’Fallon. He credits Cicero’s Beer School for the evolution of his tastes from highly hopped IPAs to a range of stouts and traditional hefeweizens. When he’s not drinking a beer, Mike enjoys trying to teach his dog not to bark at everything that moves, reading about crime, and home brewing with his co-workers (whoops that involves drinking a beer).

The First Pour: O’Fallon Wheach

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. We have a really great enthusiastic beer drinker and Beer School graduate, Mike Vecchio, writing these posts for us. If you see him around, make sure and thank him for his hard work.

By Mike Vecchio

O’Fallon Wheach
Style: American Wheat/Fruit Beer
Alcohol: 5.1% ABV
Bitterness: 7 IBUs
Grain: Pilsner, White Wheat, Bonlander
Hops: Glacier

It used to be that the annual March release of O’Fallon Brewing Company’s (O’Fallon, Missouri) Wheach was the cue that spring was finally here after another long winter. Well spring has long since past, but good news thirsty readers! Not only does O’Fallon have kegs of Wheach flowing again, but they have decided that this year will be the pilot run of Wheach YEAR ROUND!! So if you don’t already foam at the mouth for this beer (like a co-worker of mine), then strap in for the King of all peach wheat beers (honored as the Riverfront Times ‘2007 Best Beer in St. Louis’).

Wheach pours out a hazy golden yellow with a fluffy white head perched on top. The aroma off this beer is as if you were to stick you head into a bushel barrel full of perfectly ripe peaches. You can almost feel the soft peach fuzz on the inside of you nose each time you take a sniff. The taste this beer is smooth, peachy, and lightly sweet. The beer is slightly dry on the swallow and it has a pop of peach tartness and bready wheat flavors that creep in at the end. The drink of this beer is refreshing and truly sessionable. I can think of nothing other to survive those St Louis days where the heat index goes well into the triple digits. Overall the nose of the beer is bold, but the drink of Wheach makes it an all-star beer to enjoy all throughout the year.

FYI – Wheach is now only available at Cicero’s in cans. They have a pretty good six pack price too!

About the Author – Mike moved to St Louis from Ohio in 2008 and got interested in craft beer thanks to local staples like Schlafly and O’Fallon. He credits Cicero’s Beer School for the evolution of his tastes from highly hopped IPAs to a range of stouts and traditional hefeweizens. When he’s not drinking a beer, Mike enjoys trying to teach his dog not to bark at everything that moves, reading about crime, and home brewing with his co-workers (whoops that involves drinking a beer).

The First Pour: Stone Arrogant Bastard

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. We have a really great enthusiastic beer drinker and Beer School graduate, Mike Vecchio, writing these posts for us. If you see him around, make sure and thank him for his hard work.

By Mike Vecchio

Stone Arrogant Bastard Ale (American strong ale)
ABV: 7.2%
Hops: Classified
IBUs: Classified
Released: November 1997

To drink Stone’s Arrogant Bastard Ale, or read a review of it, you must agree to the following:

1.  I am aware that the following beer review may contain images/descriptions of full frontal arrogance.
2.  I am not a fizzy yellow beer drinker here under false pretenses.
3.  I indemnify Stone Brewing Co. and all its affiliates from any damages to my ego I may incur from viewing/reading this material.
4.  I am 21 or older and legally entitled to read about great beer.

I have read the above statements and I certify that I:
Accept | Do Not Accept

There’s something about reading about Stone’s most popular, egomaniacal, and aggressive ale that really does put you in an arrogant mood. But being in an arrogant mood isn’t just acceptable at this moment – it’s celebrated. The fine people at Stone Brewing Company from San Diego county California brew this fine beer and I heard that they’re currently doubting your ability to appreciate and enjoy the sophistication of this beer. In fact, they may likely be doubting your ability to even read a beer review or form a coherent and intelligible sentence. So they instead invite you to go ahead to keep drinking beer that’s closer to the classic mantra: “Tastes great! Less filling!” On that note, if you don’t like this beer – Stone honestly prints on their bottles of Arrogant Bastard that you should “keep it to yourself – we don’t want to hear from any sniveling yellow-swill-drinkin’ wimps, ’cause Arrogant Bastard wasn’t made for you.” So proceed with caution reading the review and with saddling up to the bar and ordering this flagship beer.

Arrogant Bastard Ale is an American strong ale by style and is Stone’s attempt to help the beer drinking population to break away from mass-produced style of American Adjunct Light Lager. The beer pours out brownish-red in color with a thick and heavy off-white head on top. On a good draft pour from Cicero’s, you’ll find that the head may not dissipate throughout the duration of the drink. The smell of this bastard (I’m clearly getting a kick out of being able to use this in a technical fashion) is slightly sweet – with tones of caramel malts and a slight pop of citrus hops underneath. You may ask yourself, what does liquid arrogance taste like? Well, it’s arrogance we’re talking about….so powerful and strong, but surprisingly well balanced and sneaky with regards to playfully hiding it’s higher ABV. At first taste the beer smacks you upfront with a strong citrus hop bite. Then you get pleasant sweet caramel and roasty – almost nutty – tones throughout the drink with a clean-dry finish on the swallow. There’s a notable amount of hop oil which lingers on the tongue after the swallow, but it’s not overpowering and balances the malt tones gracefully. Overall, the drink of Arrogant Bastard ale is outstanding. Because of the beer’s boldness and complexity, you’ll find yourself finding new enjoyable features all throughout your pint (and maybe a second pint – if you’re worthy).

While the review has bought into and contributed to the arrogant mythos surrounding Stone’s Arrogant Bastard Ale, I want to stress to beer drinkers of all sorts that this beer really is a well balanced and approachable beer for any craft beer drinker. Remember that the beer launched in 1997, so while it was arrogant for it’s time…but most craft drinkers have been exposed to much more unbalanced and seemingly aggressive beers. So don’t hesitate to try a sample of this beer at Cicero’s and maybe even have a pint. But drinker beware, have too much of this beer and you may find yourself the arrogant bastard at the bar mocking fizzy yellow beer drinkers and this may land you in a predicament that even a multi-million dollar marketing campaign couldn’t get you out of. Prost!

About the Author – Mike moved to St Louis from Ohio in 2008 and got interested in craft beer thanks to local staples like Schlafly and O’Fallon. He credits Cicero’s Beer School for the evolution of his tastes from highly hopped IPAs to a range of stouts and traditional hefeweizens. When he’s not drinking a beer, Mike enjoys trying to teach his dog not to bark at everything that moves, reading about crime, and home brewing with his co-workers (whoops that involves drinking a beer).