In this edition of Publicanista!:
I. 2006 LAMBIC BY THE GLASS: ONE EVENING ONLY, SATURDAY, JUNE 24 AT RICH O'S.
II. LAST TWO DAVEFEST BEERS ARE TAPPED!
III. CURMUDGEON AND CAFFE CLASSICO BEER TASTING UPDATE.
IV. NABC BREWERY NEWS: THREE GRUIT ALES IN THE FERMENTERS.
V. RECENT NEWS AND ARTICLES AT THE POTABLE CURMUDGEON’S BEER BLOG.
VI. DRAFT BEERS: OUR LIQUID, DAILY BREAD, ON TAP AT RICH O’S AND SPORTSTIME.
VII. EVENTS, HOURS AND RELATED FACTS.
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I. 2006 LAMBIC BY THE GLASS: ONE EVENING ONLY, SATURDAY, JUNE 24 AT RICH O'S.
Our third Lambic by the Glass tasting will be held this Saturday, June 24, in the Prost annex (enter at the Rich O’s door, and turn right). I plan on starting the event at 3:00 p.m., and juggling samples until 11:00 p.m.
While this particular paean to Belgian brewing tradition isn’t everyone’s favorite time, those who are hip to lambic definitely will want to be in attendance.
The object remains as before: Comparing and contrasting spontaneously-fermented lambics from Belgium by means of multiple bottles and small (4-oz) pours from Drie Fonteinen, Cantillon, Hanssens and Lindemans.
In 2006, there’ll actually be one draft lambic: Cantillon Gueuze.
In addition, Belgian-themed food will be a part of the tasting this year, and the menu items are coming together as I write. Amy's working on it, and Carbonade Flamande is projected, among other items. As soon as it's settled, I'll post it.
After much thought, I’ve decided not to release an advance list of selections to be tasted on Saturday. The list is largely as it's been in the past, although there’ll be a surprise, and maybe two. I’d rather wing it, pull out a dozen or so representative bottles to start, and see where the attendees and their taste buds take it.
Yes: I’ll definitely be there the entire time to pour and disseminate information. Last year, I scheduled myself to be four places in two days, and this year the calendar was consulted first.
Here’s the text of the preview that appeared last year at the Potable Curmudgeon beer blog.
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For too many of my customers, Lindemans Framboise is the only Belgian lambic they’ve ever tasted. We keep it on tap year-round and sell 20 liters a week like clockwork.
The Curmudgeon grimaces, but never fails to deposit the filthy lucre.
To be sure, there’s a place in the cosmos of beer styles for sweetened raspberry concoctions that manage to appease the spouse while you savor something, well, a bit more challenging, but in ideal terms this isn’t at all what lambic should be about, as it functions as a classic beer style on a number of worthy levels.
Lambic is joyfully archaic, brewed from a mash of barley and unmalted wheat, hopped with (intentionally) stale hops as preservatives, then transferred after boiling to large, flat, rectangular pans (“cool ships”) for overnight exposure to all the wild yeast the Belgian breeze can muster.
Aging takes place in oak barrels previously used for wine, sherry or port. Unblended lambics are rare, but occasionally found within Belgium, and sometimes exported. Generally, batches of young and old lambic are blended to achieve individual house character, yielding Gueuze.
If fruit is added, as in the cases of local cherries (kriek) or raspberries (framboise or frambozen), a second fermentation occurs. Ideally, no sugar is added. The flavor characteristics of lambic, even with fruit added in the traditional manner, are dry and musty, and often with the tell-tale wild yeast aroma charmingly referred to as “horsehair blanket.” Bottle-conditioning provides effervescence.
In 2004, I became possessed of the notion that my Lindemans drinkers needed to be exposed to the flavors, textures and sheer olfactory jolt to be derived from other lambics, and gently guided beyond their fruity comfort level.
The major obstacle to this intended enlightenment was the price asked for a bottle of Cantillon, Hanssens or Drie Fonteinen, so for the first time ever, we veered away from the usual “festival of draft beer” approach and devoted two evenings to pouring lambic by the glass.
Along with the usual Lindemans flavored lambics, we rounded up a case of Lindemans Cuvee Rene, ten Cantillon styles, three vintages of Drie Fonteinen and three or four Hanssens, with the total coming to 22, and procured rubber wine stopper caps from Old Mill Liquors. Prices were calculated and pricing tiers established. The tasting began ... and after quality control was finished, a few ounces remained for the paying customers.
Now, if we could just lay our hands on a truckload of mussels ...
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Here's a page of fine photos that amply summarize the lambic experience as displayed at the Cantillon brewery in Brussels: Lambic Brewery Day (source of the above photo).
II. LAST TWO DAVEFEST BEERS ARE TAPPED!
The Rogue distribution rights have transitioned back to North Vernon Beverage Co., the pallet was delivered on Wednesday afternoon, and Dave's two faves are ON TAP now:
Rogue Chocolate Stout and Rogue Smoke
III. CURMUDGEON AND CAFFE CLASSICO BEER TASTING UPDATE.
Be reminded that on Thursday, June 29th, at 7:00 p.m., I’ll be emceeing a beer and food pairing at Caffe Classico, Louisville’s bastion of continental-style coffee. It’s located at 2144 Frankfort Avenue in Louisville.
Owner Tommie Mudd offers elegant Italian-roast espresso, solid café food menu of soups, salads and paninis, short lists of beer (including Duvel and often Chimay) and wine, eclectic evening entertainment on weekends.
The price for 3- to 4-ounce samples of six different beers and accompanying appetizers is only $20. For further information:
June 29 Caffe Classico food & beer tasting and a digression about amber ale.
IV. NABC BREWERY NEWS: THREE GRUIT ALES IN THE FERMENTERS.
All three of NABC's summertime "gruit" ale series have been brewed:
Artemisia Ale ... brewed with mugwort, which is related to sagebrush and is a cousin of wormwood.
Strathpeffer Heather ... heather and honey ale, named for the town in Scotland where a Pictish eagle is carved into a large stone.
Juniper and Rye ... cleverness eludes me at the moment; there'll be a name at some point.
The most recent batch of Hoptimus should be ready tomorrow. Cask season is finished for all intents and purposes, but there's a bit more cask-conditioned NABC St. Radegund Bitter to be poured (ETA unknown).
Remember to visit the events section below for updates on summer fests and coming attractions.
V. RECENT NEWS AND ARTICLES AT THE POTABLE CURMUDGEON’S BEER BLOG.
Here are recently posted articles:
Foolish pride and wasted beer.
Looks like I picked a bad weekend to quit losing my temper.
REWIND: The World According to Spike, and What to Do About It.
Bard's Tale returning to the Public House next Wednesday.
Rich O's medals in Rate Beer's "Best Beer Bars in the United States."
Rich O's Public House cracks the Top 20 in Beer Advocate rankings.
VI. DRAFT BEERS: OUR LIQUID, DAILY BREAD, ON TAP AT RICH O’S AND SPORTSTIME.
Our NABC beers.
Brewed in New Albany by NABC’s Jesse Williams, with assistance from Jared Williamson.
Bob's Old 15-B ... We're calling it a robust, brown Porter precisely because style definitions were meant to be bent.
ConeSmoker ... Elegant Franconian smoked malt, an above average “noble” German hops presence and warm fermentation -- new twists on an old style.
Croupier IPA ... Jesse's homage to our casino employee clientele is modeled on the English interpretation, with a few American flourishes.
Community Dark ... Based on English Mild, and our light-bodied dark quaffer. 5% abv.
Elector ... Making Democracy pointless since 2002; English malt, American hops. 7.2% abv. Double Red?
St. Radegund Bitter ... From the tap or the hand pump, classic English bitter.
Guests from near and far.
Market pricing.
Staples:
Sprecher Root Beer (non-alcoholic)
DaveFest beers
Rogue Chocolate Stout (ETA Thursday, June 22)
Rogue Smoke (ETA Thursday, June 22)
Houblon Chouffe Dobbelen IPA Tripel
Sierra Nevada Bigfoot Barley Wine
Weihenstephaner Weissbier Dunkel
Bullpen:
VII. EVENTS, HOURS AND RELATED FACTS.
General business hours:
Sportstime Pizza opens at 11:00 a.m. Monday through Saturday. Rich O’s opens at 3:00 p.m. Monday through Thursday, and at 1:00 p.m. on Friday and Saturday. We are not open on Sunday except during special events. The same food and beer is available at all times in both rooms, so you may have lunch and a beer in the Sportstime Pizza dining area during those hours when Rich O’s isn’t open. The brewery is available for a look-see if one of us is around and we’re not busy.
Rich O's: The front dining rooms at Rich O's are designated as non-smoking areas. The bar area and Red Room are open for smoking (cigarettes, cigars, pipes). We strongly discourage clove cigarettes, which are divisive even among smokers.
Sportstime: Smoking is permitted in the entirety of Sportstime Pizza.
2006 events: 
Weekly on Wednesday evening @ 7:00 p.m.
Drinking Liberally (New Albany & Southern Indiana) meets in the Red Room each Wednesday. Contact organizer Lacy Davis for details.
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Saturday, June 24
Lambic by the Glass
See above.
Also:
Brew-Ha-Ha in Indianapolis
Brew-Ha-Ha in Indianapolis on Saturday, June 24.
Proceeds from Brew-Ha-Ha go to the Phoenix Theatre’s Annual Fund Drive and support the theatre’s year-round artistic, educational, and outreach programs.
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Thursday, June 29
Caffe Classico food and beer tasting
Advance notice: Beer and food pairing with the Curmudgeon at Caffe Classico, June 29.
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Sunday, July 16
Bastille Day Biere de Garde Dinner & Bike Ride
This event currently is being planned in conjunction with the Bistro New Albany, and it will take place at bNA and include a reservation-only multi-course French-themed meal with a fixed price that includes ample portions of Northern French ale: St. Sylvestre Gavroche, Thiriez Blonde, Amber and Extra, Jenlain, Cuvee des Jonquilles (Biere de Garde de L’avesnois), La Choullette de Noel and Les Sans Culottes.
On July 16 prior to the dinner and tasting, there'll be a bicycle ride for those willing. We're calling it the Tour de Garde, or something equally ridiculous.
Coming in July: Bastille Day, French cuisine and Bieres de Garde -- all at Bistro New Albany.
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Saturday, July 29
Brewers of Indiana Guild (BIG) Festival in Indianapolis
For details, visit the Guild's website.
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Saturday, August 12
Great Taste of the Midwest in Madison, Wisconsin.
It’s one the top three beer fests in the nation, a perennial box-office sell-out, and certainly the big event with the most relevance to NABC. Web site information is dated, but will be revised later in 2006.
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Saturday, August 19
SWIRCA Craft Brewer's Festival in Evansville, Indiana
The event is at the Casino Aztar, and NABC's participation is tentative owing to the already busy August festival.
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Saturday, August 26
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Friday, October 13
Lupulin Land Harvest Hop Festival
We’ll be exceeding OSHA’s legal limits on IBU’s per square foot of floor space when Lupulin Land 2005 begins on Friday, October 7. It is our fifth harvest hop celebration, and a good occasion for Kentuckiana’s hopheads to unite over a pint or two of America’s most bitter beer.
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Friday, December 15
Saturnalia MMVI
NABC, Rich O’s Public House and Sportstime Pizza pay tribute to the ancient pagan origins of Christmas with Saturnalia, a draft beer festival showcasing seasonal specialties and festive ales.
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Friday, March 9, 2007
Gravity Head 2007
The ninth edition of our annual festival celebrating the brewing world’s biggest and best will kick off from its customary March starting time.
Credits:
Thanks to Jim Bell for his photographic prowess, which we share with you from time to time.
Readers who aren’t as familiar with our business should go to http://www.newalbanian.com/ and http://www.richos.com/ for more information.
NABC is a member of the Brewers Association and Brewers of Indiana Guild.
Questions or comments about editorial content should be directed to Roger A. Baylor, who also writes The Potable Curmudgeon and NA Confidential blogs.
THE END.
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