Kirin Brewery is located in Tokyo, Japan.  From a numbers aspect the brewery’s history dates back to 1888 and it is the 13^th largest brewery in the world.  In 1997 Kirin joined forces with Anheuser-Busch in Los Angeles to create the freshest Kirin Beer for the North American market.  To make sure that it maintains the true style, Kirin’s Brewmaster is still at the helm to ensure everything is done the Kirin way.

2011 marks 21 years since Kirin Ichiban was launched into the marketplace.  The name ‘Ichiban’ means ‘number one’ or ‘the best’ in Japanese.  It is one of the best known Japanese beers in the world. Although it is considered a ‘super premium beer’, it doesn’t have the ‘snooty’ attitude to go along with it.

Aside from using top grade barely and hops, what really makes this such a special beer?  Kirin uses a ‘First Press Process’ to extract the most flavour from the ingredients.  Here is how they describe the process:  “Kirin Ichiban’s premium quality begins with our unique First Press brewing process, which extracts only the purest, most flavorful portion of the finest ingredients. The result is a distinctively crisp, smooth, and full-bodied beer from start to finish. Experience the refreshing, refined taste of Kirin Ichiban.”

Some things in life can be all about the flash and there is nothing of substance behind it.  Not so with the Kirin Ichiban.  Yes it has fabulous packaging the the black and gold.  The ‘beast’ on the label is something else, but the product speaks for itself.  That is the way it should be.  Talking about the beast.  It has a story as well.   “The Kirin Beast is a mythical creature that’s half dragon and half deer with the tail of an ox. Known throughout various East Asian cultures, the beast is considered a good omen bringing serenity and prosperity wherever it goes. It is often depicted covered in flames.”

CSPC:     714446
Price:

$14.25

Producer: Dr. Loosen
Location: Mosel, Germany
Blend: 100% Riesling
Tasting: Wednesday, July 27, 2011 - 4:00 - 7:00 p.m

Almost six months ago, we sampled the Dr. ‘L’ Riseling and gave a full diatribe on the background of the winery and the man.  This week, we get to try the newest Dr. Loosen in the market and it is all about the bubbles.  This product was launched in Alberta late spring this year and it has been taking the sparkling market by storm.  It is a recognizable name, which lends credence, but it is not resting on its laurels for sure.

Let’s talk a little about German Sparkling wine.  It Germany it has been called ‘Sekt’ for over 200 years.  Now we must admit, Richard and I enjoy our bubbles.  There used to be a time when I was a little more keen than Richard, but now I have to share.  Oh well.  The Germans love their Sekt.  Worldwide, they are the largest consumers of sparkling wine.  The vast majority of what they produce, they consume in their own country.  Who can blame them!  You have heard me say more than once, I am sure, sparkling wine and Champagne should not be saved for one special occasion, because every day is a special occasion.

The winery says:  “Dr. L Sparkling Riesling is 100% pure Riesling - the crisp, fruity grape that has made German wine famous for centuries.  It is made using the Charmat method, where the second fermentation is done in a pressurized tank to keep the bubbles in the wine. This method produces bright, clean sparkling wines in a more affordable way, which makes it possible to offer this charming bubbler at a very nice everyday price.”

This cool climate sparkling Riesling has some sweetness, but most importantly it is nicely balanced with some good acidity.  This is how they describe it:  “What you end up with is a refreshing, fruit-driven sparkler that’s a pleasure to drink any time. It’s a great choice for summer parties on the lawn, a Wednesday evening at home, or any time you need a little sparkle in your life.”  There is only one part of that quote you don’t pay attention to… spending “Wednesday evening at home”.  Come visit us on Wednesdays so you can try lots of fun wines and other delights.  When it comes to pairing this wine… you will have a lot of fun enjoying this with your friends.  Invite some pals overs and tip a glass in their favour.

CSPC:     743222
Price:

$16.25 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

Now when we say Italy, I bet you are thinking we are going to have some Italian wines.  Well not next week.  Join us for some liqueurs and cocktails on August 3^rd (Regatta Day in St. John’s, Newfoundland).

Style: Hefeweizen
ABV: 5.4%
Presentation: Single 500 ml brown bottle
Brewery: Bayerische Staatsbrauerei Weihenstephan
Country: Freising, Germany

KANPAI! w/ Jeff Werstiuk

Authentic German Wheat Ales can offer a bit of a challenge at first for people who aren’t familiar with them and don’t know what to expect. Predating the mild and rather neutral North American variety by hundreds and hundreds of years, there is no question which holds the true pedigree between them. The general North American Wheat Ale tends to be made from half wheat and barley malt (give or take) and is fermented with typical ale yeast. In contrast German Wheat Ales, especially the unfiltered Hefeweizens, gain the majority of their flavour and aroma from a unique strain of brewing yeast that the Bavarians have been specifically cultivating for almost a thousand years.

Generally offering an aroma and flavour with varying degrees of banana and clove present, Hefeweizens can also have mild notes of vanilla, bubblegum, and sometimes nuts within the overall character. By working with the malted wheat present the yeast also develops a mild tart citrus aspect on its own, adding to the subtle complexity already in play. No need to add a lemon wedge upon serving whatsoever.

After taking all of that in mind, it can be quite a shock to the system when you take a sip and encounter an unexpected member of the fruit bowl and another unexpected member from the spice rack blending across your palate. Once upon a time when I unwittingly tried my first German Hefeweizen, unaware that such a thing even existed, I thought my beer had gone bad! I wasn’t wholly ignorant, as I’d at least been drinking British Ales from the start, but this is already foreign territory in comparison, and not just geographical. So then, at least you know what you’re getting yourself into here.

I can’t think of a better place to start either. We are truly blessed to have Weihenstephaner available here in the province. It’s one of the most lauded and sought out Hefeweizens in the world, and one of the most popular. I think what puts it in that position is the fact that it’s balanced and not too intense.

The only truly bold thing about this beer is the claim that is made of the brewery that produces it, declaring to be the oldest continuously operating brewery in the world. The Weihenstephen Abbey was once a Benedictine monastery that was founded 725 A.D., and brewing started on this site in 768. However it wasn’t until that brewing facility was licensed to the city of Freising in 1040 that a founding date for the modern brewery is applied. Even still, what does the dispute of 272 years really matter between friends when you are dealing with a timeline that stems that far back? The date of 1040 A.D. is still incredibly impressive, and quite an achievement.

I honestly couldn’t fathom not drinking this from an authentic Weizen glass (you know, the super-sized version of a Pilsener glass, only a foot high), however I understand they can be a bit difficult to come by. It’s not called a trusty pint glass for nothing, so if that’s only what you have on hand, then it’ll do if necessary. After all, this Weizen is tasty enough that it’d still taste good out of a mason jar or a dog bowl (granted that you washed them first). Allowing this Hefeweizen to warm at least 10 minutes is also recommended.

Weihenstephaner will pour out a cloudy marmalade hue, capped by a tall chunky frothy white head. The aroma makes good with sweet bready malt, along with equally mild doses of spicy cloves, vanilla, and candied banana. The flavour is also very clean for this style, starting with soft light bready malt, then light vanilla in the middle, while the duo of banana and clove rise up on the finish as well, although the banana tens to linger on into the aftertaste. This is all transported by a quenching medium-light mouthfeel with soft carbonation.

The brewery suggests pairing their Wheat Ale with veal sausage if you’re feeling a bit decadent. Goat cheese goes exceptionally well with this beer, as does Brie. Grilled fish, smoked meats and cured ham are also fine options to consider when planning a meal to accompany the Weihenstephaner. Or if you don’t feel like cooking some Chinese take-out with dishes involving lemon or sesame based sauces will help demonstrate the finer advantages of East meets West.

The next steps in the cooler:

In-Style:
Paulaner Hefe-Weissbier
Ayinger Bräu Weisse
Schneider Weisse Original
Hacker-Pschorr Hefe Weisse
König Ludwig Weiss
Erdinger Weissbier

Other Hefes:
Brooklyner Weisse
Hitachino Nest Weizen
Tree Hefeweizen

American Pale Wheat Ales:
Rogue Somer Orange Honey Wheat
Wild Rose Velvet Fog
Grizzly Paw Grumpy Bear Honey Wheat

Lateral Steps:
Hoegaarden Wit
Delirium Tremens
Unibroue Don de Dieu
Erdinger Weissbier Dunkel

Style: German Pilsner
ABV: 4.8%
Presentation: Single 500 ml can
Brewery: Radeberger Exportbierbrauerei
Country: Radeberg, Germany

KANPAI! w/ Jeff Werstiuk

Of all the German Lagers available here on the shelves these days, I can’t think of any that have a more interesting pedigree than that of Radeberger. For starters it’s within the top 10 best selling German breweries, and back in the day was the first German Pilsner to be exported to North America.

That’s just the tip of the iceberg though. Originating in the Dresden suburb of Radberg, the Aktienbrauerei Zum Bierkeller (now known as the Radeberger Brewery) was the first in Germany to exclusively brew the Pilsner style, back in 1872. That’s not to say they were the first in the country to brew that style, but the first to wholly commit to making nothing but it.

This sort of dedication must have paid off, as it garnered the attention of influential politicians and royalty alike. In 1887 Chancellor Otto von Bismarck himself promoted this German Pils to the status of Chancellor Brew (Kanzler-Bräu) from his esteem for it. Then in 1905 it was brewed under honourary decree for the King of Saxony, Friedrich August III because he had taken such a liking to it and served it at his court every chance he had. This was the same year the brewery chose to start exporting to North America. The beer remained under royal favour until Friedrich was forced to abdicate his position at the end of World War I in 1918.

As with most domestic products the war years tended to disrupt production, and the year after the end of World War II the Socialist East German government took control of the brewery. It wasn’t until 1954 that Radeberger began to be exported worldwide once again. After the fall of the Berlin Wall in 1990 it was purchased by the Binding Brauerei company, who had all of the equipment upgraded to modern standards. However since 2004 it’s been owned by the parent company of the Oetker Group. Yes, that Dr. Oetker of frozen pizza fame. It sort of binds the modern concept of pizza and beer…..

A tall fluted Pilsner glass would be your best pick to serve this in, however since it’s only currently available in 500 ml cans, a pint glass would be fully understandable for a one pour delivery. A tall mug will pinch hit as well. This is a beer you can pull from the fridge and start the pour, while ice cold isn’t desirable, well-chilled is the way to go.

Radeberger presents itself with a bright clear straw colour, topped with a frothy white head. The aroma releases sweet bready grains balanced by light dry grassy hops. This is pretty much mirrored in the flavour with clean metallic grains up front, a dry crisp finish, with some mild spicy hops lingering in the aftertaste. All delivered by a smooth medium-light mouthfeel, granted with some brisk carbonation on the finish.

This is a beer that will pair very well with cheese, cutting through the fats and scrubbing the tongue and palate for more of that fermented milky goodness. Consider some Munster or Monterey Jack, or some aged sharp white Cheddar. Sticking with the cultural connection some pan-fried light sausages or wurst will offer a savoury combination. As always, this style pairs well with shellfish, such as crab, clams or oysters, whether prepared with a butter or white wine base. For more ethnic options consider a nice bowl of Pad Thai, or a thick helping of Lamb Bhuna over saffron rice. Rather than Japanese options, this German Pils is a great option for sushi. Or as mentioned further above, be it take out or frozen, here’s a beer that will cut through whatever pizza toppings you choose, and reset your palate for as much as you wish to throw at it.

The next steps in the cooler:

In-Style:
Warsteiner Premium Verum
Bitburger Premium Pils
Pinkus Organic Ur Pils
Krombacher Pils

Other Pilsners:
Czechvar
Pilsner Urquell
Lagunitas PILS
Paddock Wood Czech Mate

Lateral Steps:
Fullers ESB
La Vache Folle ESB
Wild Rose SOB

For The Adventurous:
Alley Kat Full Moon Pale Ale
Red Racer IPA
Duvel
Anchor Liberty Ale

Style: Dortmunder Export
ABV: 5%
Presentation: 6 packs of 330 ml green bottles; Single 500 ml cans; 5L mini kegs
Brewery: Dortmunder Actien-Brauerei AG
Country: Dortmund, Germany

KANPAI! w/ Jeff Werstiuk

The beer style of the Dortmunder Export seems to be something of a dying breed these days. In fact within the city of its birthplace and namesake there are only two breweries still currently producing it, while during its heyday there were well over two dozen facilities frantically trying to keep up with the demand for this single variety of beer. DAB Original (DAB is an abbreviation of the actual brewery itself, Dortmunder Actien-Brauerei) happens to be the only one of those two actually available here in Alberta, turning this into quite an exclusive beer based on circumstance alone.

Here’s a style that originated in the booming coal and steel industrial region of the Ruhr district of Germany (the eponymous city of Dortmund to be exact) towards the end of the 1800’s, with a large population of miners and factory workers demanding a rewarding beverage to quench their thirst after a long day of hard physical work. What arose to fill that need was a golden lager that seemed to incorporate the best of all worlds when it came what was available at the time.

Probably the most balanced of the pale German lager styles, the Dortmunder has the sweet bready malty goodness of a Munich Helles, balanced out with the crisp spicy hoppiness of a Bohemian Pilsener, with a slightly higher alcohol kick as well. However the term “Export” added onto any German style of beer denotes a higher alcohol strength category under traditional German beer tax laws. A term that applies even to local sales of the same beer of a higher strength.

A thinner tall lager or pilsner glass would be the best way to serve this Dortmunder Export, however consider a pint glass an acceptable substitute (especially if you’re sampling this from the 500 ml can, as you’ll be able to empty it with one pour). While consuming any decent beer ice cold won’t do anyone a favour, you’ll still want to drink this lager while still fairly chilled.

Dab Original presents itself in the manner of a clear pale golden appearance, offering some sweet malt contrasted with crisp, spicy grains in the aroma. A light-bodied mouthfeel with moderate carbonation helps deliver a flavour that matches the smell. Expect some bready malt and crisp grains up front, balanced out with sharp grassy hops. Not a complex beer, but on par for what you should be expecting from a palatable lager, especially from Germany. Considering this is the only one of two versions of this style still being produced in Dortmund, its place of origin, you can almost view it as drinking a living liquid fossil of the past.

Due to the balance between the malt and the hops, along with the carbonation level, there are many options to pair this Dortmunder with food. You can always start with some traditional German fare focusing around cured hams, sausages or wursts. For contrast that is lighter on the stomach but heavier on the wallet consider some shellfish, from boiled lobster to grilled shrimp, or even pancetta wrapped scallops that have been pan fried. Some spice is also nice, whether served alongside your favourite Tex-Mex dish, Thai meal, or curry bowl of preference.

The next steps in the cooler:

German Export-style Beers:
Ayinger Jahrhundert Bier
Kulmbacher Export

Other German Lagers:
Hacker-Pschorr Edelhell
Warsteiner Premium Verum
Bitburger Premium Pils
Radeberger Pilsner
Pinkus Organic Ur Pils

Czech Pilseners:
Pilsner Urquell
Czechvar
Krušovice Imperial
Žatec

Lateral Steps:
St-Ambroise Pale Ale
Fuller’s London Pride
Wild Rose SOB
Yukon Ice Fog

In honour of Chinese New Year (2011 is the year of the Rabbit), we are sampling a couple of fun wines that go great with Chinese food (Thai food and Indian Food work well too!)

`People born in the Year of the Rabbit are articulate, talented, and ambitious. They are virtuous, reserved, and have excellent taste. Rabbit people are admired, trusted, and are often financially lucky. They are fond of gossip but are tactful and generally kind. Rabbit people seldom lose their temper. They are clever at business and being conscientious, never back out of a contract. They would make good gamblers for they have the uncanny gift of choosing the right thing. However, they seldom gamble, as they are conservative and wise. They are most compatible with those born in the years of the Sheep, Pig, and Dog.`

“The Dr. Loosen estate has been in the same family for over 200 years. When Ernst Loosen (pronounced loh-zen) assumed ownership in 1988, he realized that with ungrafted vines averaging 60 years old in some of Germany’s best-rated vineyards, he had the raw materials to create stunningly intense, world-class wines.”[2] Ernst halted the use of chemical fertilizers and instead used, on a very limited basis, organic fertilizers.  He wanted to see the wines develop to be the best they could be without a lot of technical or manual interference, so the cellars practices were changed to reflect the gentle approach that he believed would bring out the best in the wines.

He obviously found the secret, because his full cast of wines has been rated between 88 and 97 points in excess of 200 times by Wine Spectator Magazine.  The 2009 Riesling that we are sampling today received 88 points.  As we have said many times before, the geeky side of us enjoys reading what the ‘who’s who’ in the wine industry is saying about a particular wine.  The consumer side of us looks at it and thinks ‘consistency’.  Here are just a few of Ernst’s noted accomplishments:  European Winery of the Year nominee, 2007 & 2008,Wine Enthusiast; Man of the Year 2005, Decanter; White Wine Maker of the Year 2005, Wine International; World’s 50 Most Influential Winemakers, Wine & Spirits.

Ernst Loosen has taken his knowledge and philosophy to the new world, as well.  In 1999 a relationship was developed with Chateau Ste. Michelle in Washington state.  Old world meets new world, if you will.  In 2006 Ernst took his love of Pinot Noir from the Pfalz region in Germany to another relationship with Jay Sommers of J. Christopher Wines in Oregon.  Ernst has also worked in a collaborative effort with Jay at J. L. Wolf winery.  We digress, as usual.  Let’s just get started on our first wine.

Winery: Dr. Loosen
Location: Mosel, Germany
Blend: Riesling
Tasting: Wednesday, February 2, 2011 - 4:00 - 7:00 p.m

We have done a number of tastings with this wine and we cannot tell you how many times we have heard ‘No thanks.  I am not much of a German wine fan.’  However, once they have tried this wine, the vast majority change their minds.

Yes, most of what we see in this part of the world are sweet German wines and yes again, this Dr. L has some lovely sweetness to it.  The difference is this wine has loads of flavour and nice acidity.  That is what makes this a very nice wine.  Now what difference does acidity make?  Well good acidity has a big influence on the taste of a wine.  Together with alcohol, sugar, minerals and the good acidity you will get a nicely balanced wine that just makes you want more.  There is nothing as bad as tasting a sweeter style wine and all you get is syrup.  When you have the acidity, yes you get the sweetness, but it isn’t all about the sugar.  It should be about flavour and balance.

This is one of the best descriptions for a wine written by the winery.  It is in my Top 10.  If this doesn’t make your mouth water, well, I don’t know what to say:  “The 2009 Dr. L Rieslingevokes a walk throughan orchard in the latesummer: luscious pear,peach and apple aromasretain the crisp sweettartof ripeningfruit just before harvest.On the palate, the medium-bodied wine is refreshing and juicy,with zippy acidity balancing bright flavors of pear, apricot,mango and lime. The lush attack is followed by a long finishthat is simultaneously sweet and tart, dry and mouth-watering.”

Food Pairing:

Braised Chicken with Smoked Ham, Chestnuts, and Ginger; Spicy Lemongrass Tofu;Peach-Glazed Baked Ham;

CSPC:     599274
Price:

$16.25 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

Our second family winery comes from the Alsace region in France. The vineyards in this region date back to the Romans.  During the middle ages the Alsatian wines were so prized that they were some of the most expensive in Europe.[3]

The region of Alsace is located on the lower eastern slopes of the Vosges Mountains between Strasbourg and Mulhouse.  The wines in Alsace are completely different than any other wine in France.  Because it is right on the border of Germany, there is a very strong Germanic influence not only with wine, but also with food and other traditions.  You see because of its location, sometimes it was part of France other times it was part of Germany… depending who won a particular conflict.  But those cultural differences are a part of what makes this region so very special.

DomainePierre Sparr has been in the wine industry since 1680.  Through that period of times there have been many family members (9 generations so far) and many changes in the wine industry.  What has not changed is their desire to make wonderful wines no matter what happened.  In December 1944 the allied forces fought for the liberation of Sigolsheim (the home of Domain Sparr).  The town and surrounding vineyards were damaged severely.  By the spring of 1945 the whole of the Rhine-Haut area was liberated.  After the end of WWII, it took years of dedication to bring this region back to its glory.

While the rest of France name their wines mostly by region or terroir, in Alsace you generally see the grape variety on the label.  The wine law states that if you put the grape variety on the label, 100% of that grape must be in the wine.  Now there are other types of wine in the region as well, but this is what you see most often.  The most common grape varieties that you see in this part of France are:  Riesling, Sylvaner, Pinot Gris, Pinot Blanc, Klevener de Heiligenstein, Muscat, Gewürztraminer, and Pinot Noir.

When Richard and I went on our trip last year I positively wanted to go to Alsace.  I have loved their wines for so many years, and I could not see visiting France without spending time in this region.  After some moving around of dates and the like, we travelled to Alsace.  Although Richard could not see how we were going to do it, he was so very happy that we went to this beautiful part of France.  We know that we will return.

This part of France is so gorgeous that it is hard to put into words.  These beautiful smaller villages are surrounded by vineyards too numerous to count.  Some of the villages that we visited were so incredibly picturesque and charming.  I tell people that it is like walking into a children`s storybook.  If you have the chance to visit Alsace, do not turn it down.  It will be well worth it.

Today we are going to try a blended wine from this region.  It is a great wine that you will find will pair with many types of food.

Winery: DomainePierre Sparr
Location: Sigolsheim, Alsace, France
Blend: Pinot Blanc, Pinot Gris, Riesling, Muscat and Gewürztraminer
Tasting: Wednesday, February 2, 2010 - 4:00 - 7:00 p.m.

Now many of you may say that you have tried Pinot Gris, or Gewürztraminer or Riesling.  However, if you have not tried these grape varieties from Alsace, you don`t know what you are missing!On top of that when you blend those grapes into one wine, plus add Pinot Blanc and Muscat, well you can only come up with a very enjoyable wine.  Those grape varieties make up the proprietary blend from Domain Pierre Sparr.

The winery puts it best: Alsace One is the expression of a harmonious assembling the best grape varieties. Explosive aromas of exotic fruits,and very floral One will amaze you by its richness, its intensity and its balance.

Food Pairing:

Spicy Thai Shrimp Salad; Szechuan Pork Tenderloin;

CSPC:     604413
Price:

$17.99 (Minus Winesday 10% discount.)

*Price correct at time of printing.  Price subject to change without notice

Next week we are going to stay in the country of France… after all February 14^th is Valentines Day!

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[1]www.c-c-c.org/chineseculture/zodiac/Rabbit.html

[2] www.drloosen.com

[3]www.vins-sparr.com

Style: Munich Dunkel Lager
ABV: 4.9%
Presentation: 6 packs of 330 ml brown bottles / Single 500 ml cans
Brewery: Warsteiner Brauerei
Country: Warstein, Germany

KANPAI! w/ Jeff Werstiuk

When most people think of lagers the first thing that comes to mind is the clear pale fizzy stuff that has practically become ubiquitous with the word beer itself. To some it boggles the mind to learn that there are dark versions of this style of beer, and the fact that all lagers were initially dark.

Lagers became a separate distinct type of beer in relation to ales when the yeast in the beer casks that the Bavarians stored in mountain caves over 500 years ago evolved to ferment on the bottom of the vessel at cold temperatures. The beer was stored in this manner in order to prevent it from spoiling during the hot summer months in a time before the luxury of modern refrigeration, and over the years resulted in a new final product that was cleaner in flavour and clearer in appearance. However “clearer” in this context meant a translucent brown, since all malted barley at this time was brown and had to wait a few more centuries until improvements in kilning technology were able to produce lighter and paler malt.

So then, the Dunkel (which means “dark” in German) was the first of the lagers for quite some time. These days the tables have turned and Dunkels seem to be more of an anomaly than anything else, at least here in North America. Yet one thing to keep in mind is that when dark malt is lagered it produces a refreshingly dry, almost wafer-like quality, quite different from its dark ale cousins on the other branch of the family tree. Along with that the body remains light and crisp just like its golden hued replacements.

As this is a lager, a tall fluted glass such as a Pilsner glass would be the best route to go to serve it in; this would ideally promote the carbonation and accentuate the subtle characteristics. However a pint glass will work as a pinch hitter for extra options. This will also taste best chilled, so around 5 minutes after pulling it out of the fridge will be the best time to serve it. As always more elements will present themselves as it warms, but you don’t want to drink this one too warm.

Your choice of glass will reveal a lager that is a clear nut brown, one that is capped with a spongy off-white head. A few passes under your nose will disclose some nutty sweet malt, a little bit of raisin sweetness, along with some toasty chocolate. The first sip is clean, and could be mistaken for a German Pils if you had your eyes closed, however further investigation will mirror what was present in the aroma: light toasty malt with a nutty character, finishing with a mingling of chocolaty wafer and noticeable grassy hops. The texture has a clean metallic feel, with a light mouthfeel and crisp carbonation.

Forget your former light standby beer the next time you plan on enjoying a good burger, the clean dark malt of this Dunkel will compliment it much better. The same goes for ribs, whether they’re barbecued or dry spare ribs, this dark lager will supplement the flavour while the crisp carbonation will cut through the sauce or the salt of either choice. For a healthier option consider pairing with a meal of roast chicken, and if you’re feeling more ambitious, a chicken stir-fry with black bean sauce and cashews (or your favourite nut) will provide a medley of corresponding flavours.

The next steps in the cooler:

From This Brewery:
Warsteiner Premium Verum
Warsteiner Premium Fresh

In-Style:
Negra Modelo
Efes Dark
Ayinger Altbairisch Dunkel
Lobkowicz Baron

Other Dark Lagers:
Alley Kat Alligator Blackened Lager
Raasted Vinter
Asahi Black
Obolon Oksamytove
Paddock Wood Black Cat Lager
BrewDog Zeitgeist

For The Adventurous:
Ayinger Celebrator Doppelbock
LTM Doppelbock Grande Cuvée Printemps
LTM Série Signature Rauchbier
Samichlaus Bier

Style: Weizenbock
ABV: 8.2%
Presentation: Single 500 ml brown bottle
Brewery: Private Weissbierbrauerei G. Schneider & Sohn GmbH
Country: Kelheim, Germany

KANPAI! w/ Jeff Werstiuk

If you’re looking for a special beer, then look no further, Aventinus is an ale of legendary status.  For starters it is named in honour of Johannes Aventinus, a Bavarian philologist and historian of the 15^th and 16^th centuries whose body of work turned out to be an important record of early Germanic history and linguistics.  Yet it must be noted that Aventinus is actually the Latin name for Abensberg, the town of his birth.  To get a bit closer to the present we then turn to the story behind the beer itself.

Developed in Munich in 1907 by Mathilde Schneider, Aventinus exists as the world’s oldest top-fermented Wheat Doppelbock (often referred to now as a Weizenbock).  In non-geeky terms, that means it’s a high strength, dark wheat beer that’s been brewed with ale yeast.  It’s also bottle conditioned too for extra goodness.  Because of this extra tasty yeast it’s generally a custom to either swirl the bottle or gently roll it on its side to blend it back in with the rest of the ale.  Gentle that is, as you don’t want to agitate it too much and cause a sticky geyser when you uncap the bottle, there’s going to be more than enough of a tall head on the initial pour to already.

Traditionally served in a weizen glass, any tall fluted glass will do, or your handy pint glass when all else fails.  Like I mentioned above, extra room in the glass is desired since there will be a healthy amount of head to anticipate.  That usually tends to be the occupational hazard with either bottled conditioned beers, or traditional German Wheat beers, and in this case both of them apply.  Aventinus is robust enough to be consumed chilled straight out of the fridge, but you’ll be missing half the excitement that way.  If you’re patient enough let it sit a good 20-30 minutes before opening, and even room temperature is a palatable option with this stuff.

There’ll be a tall, creamy, slightly off-white head with excellent retention from the pour.  This dark wheat ale presents itself as a cloudy opaque brown, while it becomes a hazed yet translucent amber mahogany when held to direct light.  Your nose should pick up a sweet, almost banana-like aroma at first, with some mild spicy clove and nutmeg resting in the background.  The warmer it gets some toasted chocolate malt, raisin and plum may become more apparent.  By focusing more on the aroma, you should be able to discover even more complexities and hidden gems, similar to port with its richness.  For such a big beer the mouthfeel is still fairly medium-bodied, with a low carbonation and dry, almost sherry-like finish the warmer it is.  If all this wasn’t enticement enough, prepare your lips to be greeted with sweet and toasted malt, followed by candied banana sweetness in the middle, then mild spice along with a dry nutty finish.  A dry spicy aftertaste lingers too.  Just as with the aroma, the more you focus on the flavour, the more black gold you can uncover for yourself.  Oh my, life is rough when you are exploring quality beer…..

Roast pork or smoked ham could not be a better match for Aventinus.  Or German cuisine in general if you wish to branch out, as much of it still centres around pork dishes.  Mushrooms will be complimented by the dry, earthiness of it, and the same goes with aged, earthy cheeses.  Wild game and fowl will also pair up very well, from venison and wild boar to duck and pheasant.  Let’s not forget the potential challenge of preparing lamb well either, it will be right at home when served with Aventinus.

Discover for yourself what makes Aventinus such a legendary beer.  Then again as with any legend, make sure you’re ready for the bold reception you’re bound to encounter.

The next steps in the cooler:

From This Brewery:
Schneider Weisse

In-Style:
Brooklyner-Schneider Hopfen-Weisse
Tree Weizen Bock
Impériale Weizen Grande Cuvée - Les Trois Mousquetaires

Lateral Steps:
Ayinger Celebrator Doppelbock
Doppelbock Grande Cuvée Printemps 2009 - Les Trois Mousquetaires
Coopers Vintage Ale

For The Adventurous:
St. Bernardus Abt 12
La Trappe Quadrupel - Koningshoeven
Thomas Hardy’s Ale

Style: Hefeweizen
ABV: 5.3%
Presentation: Single 500 ml brown bottle
also available in 12-packs
Brewery: Erdinger Weissbräu
Country: Germany

KANPAI! w/ Jeff Werstiuk

The tradition of what we now know as modern wheat beers dates back to the 15^th century in Germany.  One misconception is that it is brewed completely with wheat malt, which in reality would produce a beer a bit too tart and acidic for most people’s palates.  Usually there’s at least 50% wheat used in the malt bill, the remainder of which is rounded out by good ‘ol barley.  This provides the best of both worlds:  the wheat offering a quenching citrus acidity, also more body and a tall, full head, whereas the remaining barley acts to soften up the potentially harsh edges.  On its own this combination serves up a quaint, inoffensive brew, yet what in reality it’s doing is functioning as a fairly neutral backdrop for the real superstar of this style….the yeast!  This specially developed top fermenting yeast has its own special flavour and aroma signature, each brewery eventually cultivating their own version of it, yet for the most to varying degrees expect notes of banana and clove, and at times some nuttiness and even bubblegum (old school style bubblegum that is).

With the unfiltered addition of this yeast it brings us to the topic of appearances.  And some linguistics.  In German “hefe” means yeast, while “weiss” is white and “weizen” is the word for wheat.  Any wheat ale with the word hefe on the label means it’ll be at least somewhat cloudy in appearance.  Weizen is a given, while weiss denotes that it’ll be a lighter variety, as opposed to a dunkel (”dark” in German”) which will have sweeter, caramelized and toasty flavours too.

Regarding Erdinger specifically, it’s been brewed in the town of Erding, Germany since 1886, and is disputed to be the largest producer of Weissbier in that country, and arguably on a global scale as well.

Now when it comes to hefeweizens, they actually do have their own specific glassware.  Similar to a lager glass yet larger in proportion, these glasses stand nearly a foot tall in height, narrow and skinny from the base up, and mushrooming at the top in a rounded, fluted finish.  This way it accentuates the quenching aspects in the flavour while leaving enough room around the lip to accommodate the trademark tall billowing head and highlight the aromatics from the yeast all at the same time.  In a pinch a pint glass will suffice.  You also don’t want to serve this Erdinger Weissbier ice cold, however slightly chilled is getting on the right track.  As it warms all that goodness from the special yeast will bouquet out in the aroma, adding to the overall experience.

Be prepared for a fairly vigorous pour, that extra yeast in the bottle means there’s a healthy amount of carbonation, and chances are you won’t be able to empty the whole bottle in one pour.  This isn’t a bad thing either, I’ll explain shortly.  There should be a tall billowing fluffy white head on the pour that may get a bit out of control.  This is normal.  Let it settle and pour again.  Once you’re down to the final inch or two of beer left in the bottle give it a gentle swirl before pouring the remainder into the glass, thus blending in the last of the yeast to add to the flavour.  Not only that but this yeast is also loaded with vitamins, especially B-Complex.  The appearance of this wheat beer itself is a cloudy pale gold in appearance, which turns to a cloudy straw when held to light.  On to the good stuff, the aroma should offer up some sweet grains and tart wheat, light spice and citrus, along with some clove warmth.  A few sips will reveal a flavour that starts out clean, builds with a bready and slightly tart malt, with a light quenching zip of citrus on the finish, and subtle candied banana throughout.  The texture of the mouthfeel is on the lighter side of medium-bodied with enough carbonation to keep it quenching and clean on the finish.

This is a wheat beer that can multi-task.  Great on its own for patio sessions in hot weather, or accompanying a meal.  Of course German cuisine comes up first to serve this with, after all they’ve been cultivated side by side for centuries.  If you’ve been searching for something that will actually go along with Chinese food, then look no further.  Plus this wheat beer is a knock-out with the subtle, earthy flavours of Mediterranean dishes.  If you decide that this is a style to your liking a good idea would be to invest in the proper weizen glasses, Erdinger even has a gift pack that comes with one.

The next steps in the cooler:

Also From This Brewery:
Erdinger Dunkel
Erdinger Alkoholfrei

In-Style:
Paulaner Hefe-Weissbier
Hacker-Pschorr Hefe Weisse
König Ludwig Weiss
Ayinger Bräu Weisse

Lateral Steps:
Duvel
Affligem Blond
Hoegaarden
Blanche De Chambly - Unibroue

For The Adventurous:
Aventinus
Chimay Blue
Orval

Style:  Dortmunder Export Lager
ABV:  5.5%
Presentation:  500 ml brown bottle
Brewery:  Ankerbrau Nordlingen
Country:  Germany

KANPAI! w/ Jeff Werstiuk

This brewery is located in the historic town of Nordlingen found in the Bavarian Ries, a geological region within a crater formed by a large meteor strike around 15 million years ago. The modern town itself is still ensconced by a medieval stone wall. This brewery sits on a beer producing site dating back from 1608, although the modern brewery is the last operating one in town since 1990. The golden anchor symbol stems from over 200 years ago, denoting for travelers in the region a safe guesthouse incorporating brewery, inn and stables. Presently they sell their beer predominantly within a 20 km. radius, while Edel Tropfen is their only export.

This is best enjoyed still chilled, ideally served in a fluted lager glass, although a tall 12-16 oz. glass will do, and a pint glass or mug will do in a pinch. It pours out a clear transparent gold with lots of carbonation. Expect a loose, frothy white head that settles at a meandering rate. A few good sniffs will discover a biscuity, bready malt aroma, accompanied by metallic grains and mild grassy and leafy hops. The mouthfeel is round and smooth, medium-bodied with light carbonation. Finally, the malt is rounded in the flavour, sweet and bread-like, mild metallic grains follow, while a mellow grassy hop finishes with a clean aftertaste.

This is a good start for those interested in trying imported European lagers. Would be paired well with chicken, pasta with herbed or white sauces, shellfish, Mexican and Thai dishes.

The next steps in the cooler:

In-Style Recommendations:
DAB Original (also available in 5L mini kegs!)
Kulmbacher Export
Lowenbrau

Domestic Fare:
Okanagan Springs 1516
Okanagan Springs Helles
Headstrong Munich Lager - Wellington Brewery

Lateral Steps:
Czechvar
Mt. Begbie Kolsch
Boddingtons Pub Ale

For The Adventurous:
Dead Guy Ale - Rogue
Fuller’s London Pride
Sherbrooke’s Aaiieeeeeeeeee Caramba!