Each week, WTOP's Brennan Haselton is joined by Neighborhood Restaurant Group Beer Director and Food and Wine Sommelier of the Year Greg Engert to talk about a different brew.
Beer of the Week: Brasserie Caracole Troublette Wheat Ale
Quick facts …
Brewery: Brasserie Caracole, Dinant, Belgium
ABV: 5.5 percent
Description: A Belgian wheat ale with spicy, lemony notes and a tangy aromatic
Greg’s pairing suggestions: Fish like sole and cod (fish and chips); Maryland crabs, clams and oysters (that aren’t too briny); omelettes; Caesar salad and fruit salad; veggies of all kinds
Beer of the Week: Brasserie des Rocs Blonde Ale
Quick facts on the Brasserie des Rocs Blonde Ale
Brewery: Brasserie des Rocs, Montignies-sur-Roc, Belgium
ABV: 7.5 percent
Description: A Belgian strong blonde ale.
Greg’s pairing suggestions: Roast chicken; spicy food, like Szechuan, Chinese, Thai; spicy wings and tacos; creamy cheeses like Brie and Camembert.
(WTOP/Brennan Haselton) Beer of the Week: Grimm Blueberry Pop! Berliner Weisse
Quick facts on the Grimm Blueberry Pop! Berliner Weisse
Brewery: Grimm Artisan Ales; various locations
ABV: 4.8 percent
Description from the brewery: Blueberry Pop! is the newest in the series of Creamsicle-inspired dessert Berliners. This time, we’ve paired the creamy sweetness of vanilla and milk sugar with blueberries
Greg’s pairing suggestions: Bagels with cream cheese, waffles with whip cream, grilled cheese sandwiches, chicken salad with mixed berries, salads of all kinds, desserts (cobblers, cheesecake, pies)
(WTOP/Brennan Haselton) Beer of the Week: Founders DKML Imperial Malt Liquor
Quick facts on the Founders DKML Imperial Malt Liquor
Brewery: Founders Brewing Co., Grand Rapids, Michigan
ABV: 14.2 percent
Description from the brewery: “Here you have what could be the first malt liquor worthy of a glass. Typically a slighted style, we thought we would class it up with a stay in the wood and a healthy dose of dry-hopping. A huge hit of corn gives this one a smooth sweetness while its time spent aging in bourbon barrels will give you reason to share.”
Greg’s pairing suggestions:
When the beer is fresh/young, pair it with desserts, big and bold cheeses (bleu, stilton, gorgonzola, Grayson from Virginia’s Meadow Creek Dairy) and nutty cheeses such as manchego. After the beer has been aged, pair it with meats.
(WTOP/Brennan Haselton) Beer of the Week: Allagash Uncommon Crow
Quick facts on the Allagash Uncommon Crow
Brewery: Allagash Brewing Company, Portland, Maine
ABV: 7.1 percent
Description from the brewery: “We brew this beer with two-row barley, midnight wheat, raw wheat and rye malt, before adding a blend of Perle, Glacier and Simcoe hops. The beer is fermented exclusively with our house strain of local Brettanomyces yeast. After six months in a stainless tank, we add local blackberries.”
Greg’s pairing suggestions: Simply prepared meats of all kinds; seared duck, salmon and tuna; grilled steaks; pork chops; herbed tenderloin
Beer of the Week: Oskar Blues Ten FIDY Imperial Stout
Quick facts on the Oskar Blues Ten FIDY Imperial Stout
Brewery: Oskar Blues Brewery, Longmont, Colorado
ABV: 10.5 percent
Description: Ten FIDY is made with “enormous amounts” of two-row malt, chocolate malt, roasted barley, flaked oats and hops — all of which give the stout flavors of coffee and chocolate-covered caramel.
Greg’s pairing suggestions: Cigars by the fire, chilis and stews, brisket and ribs, Tex-Mex (beef enchiladas)
Beer of the Week: Cascade Tangerine Dream
Quick facts on the Cascade Tangerine Dream
Brewery: Cascade Brewing, Portland, Oregon
ABV: 10.3 percent
Brewery’s description of the beer: A blend of quad and blond ales aged in bourbon and wine barrels for up to 18 months with tangerine zest, mandarin zest, apricots and vanilla beans. Rich and complex, Tangerine Dream captures flavors of fresh tangerines, bourbon, vanilla and toasted malts.
Greg’s pairing suggestions: Hearty grilled meats such as steaks and lamb chops; grilled salmon and charred octopus; Cubano sandwiches, barbecued chicken
(WTOP/Brennan Haselton) Beer of the Week: LIC Beer Project Higher Burnin’ IPA
Quick facts on the LIC Beer Project Higher Burnin’ IPA
Brewery: LIC Beer Project, Queens, New York
ABV: 7.0 percent
Brewery’s description of the beer: Brewed with late additions of Belma, Azacca, and Amarillo resulting in a medium bodied IPA with juicy fruit, strawberry, earthy and piney notes finishing resinous and dry.
Greg’s pairing suggestions: Avocado/guacamole, green veggies (asparagus and broccoli), simple grilled ham and cheese, pork tenderloin on the grill, pizza.
(WTOP/Brennan Haselton) Beer of the Week: Pen Druid Laertes Wild Blonde Sour
Quick facts on the Pen Druid Laertes Wild Blonde Sour
Brewery: Pen Druid Brewing, Sperryville, Virginia
ABV: 6.8 percent
Brewery’s description of the beer: This beer is made from a barrel-fermented Wild Blonde Sour with viognier juice from Rappahannock Cellars. It’s aged for one year and soured with the brewery’s “Critter” culture.
Greg’s pairing suggestions: Fresh seafood of all kinds; oysters, clams, shrimp and crab cakes; simply grilled fish; ceviche; Vietnamese, Thai, sushi
(WTOP/Brennan Haselton) Beer of the Week: Alesong Saison Du Vin ’16 Farmhouse Ale
Quick facts on the Alesong Saison Du Vin ’16 Farmhouse Ale
Brewery: Alesong Brewing & Blending, Eugene, Oregon
ABV: 8.4 percent
Brewery’s description of the beer: “The first in a series of wine grape-conditioned farmhouse ales, Saison du Vin celebrates the grape harvest in the Southern Willamette Valley. 2016 Muscat grapes from Sarver Winery were pressed and added to this Brett-fermented farmhouse ale to add underlying notes of tropical fruit and citrus.”
Greg’s pairing suggestions: Fried or rosemary chicken, pepperoni pizza, linguine with clam sauce, simply seared scallops
(WTOP/Brennan Haselton) Beer of the Week: Firestone Walker Krieky Bones Wild Ale
Quick facts on the Firestone Walker Krieky Bones Wild Ale
Brewery: Firestone Walker Brewing Co., Paso Robles, California
ABV: 5.7 percent
Brewery’s description of the beer: “This beer begins its life as a Flanders Red style beer aged 24 months in a 2,200-gallon French oak foeder. Sour Montmorency cherries are added and allowed a secondary fermentation. The aroma is of cherry pie complete with flavors of pie crust and spicy notes. Vienna malt notes give way to an assertive acidity, and a bright carbonation.”
Greg’s pairing suggestions: Duck, lamb, steak, herbed pork tenderloin, green salads, tomato dishes of all kinds (even the fried green ones), fruit cobbler
(WTOP/Brennan Haselton) Beer of the Week: Founders Doom 2017 Barrel-Aged Imperial IPA
Quick facts on the Founders Doom 2017 Barrel-Aged Imperial IPA
Brewery: Founders Brewing Co., Grand Rapids, Michigan
ABV: 12.4 percent
Brewery’s description of the beer: The intense hop character of our imperial IPA mingles with the warm vanilla and oak notes imparted from time spent in our favorite bourbon barrels.
Greg’s pairing suggestions: Cheese of all kinds, bacon, ham, barbecue, Southern food like fresh cornbread, chocolate
Beer of the Week: Bluejacket Bone Machine Triple IPA
Quick facts on the Bluejacket Bone Machine Triple IPA
Brewery: Bluejacket Brewery, Washington, D.C.
ABV: 10.1 percent
Description: This triple IPA is intense. It’s hopped with Simcoe, Amarillo, Cascade, Centennial, Southern Cross and experimental hop HBC 682. Bluejacket describes it as an aromatic, dank beer that’s a bit bitter and fruity.
Greg’s pairing suggestions: Meats, ham, sausage and peppers, Italian subs, barbecue
(WTOP/Alicia Lozano) Beer of the Week: Arizona Wilderness Picacho Pecan Pie Brown Ale
Quick facts on the Arizona Wilderness Picacho Pecan Pie Brown Ale
Brewery: Arizona Wilderness Brewing Co., Gilbert, Arizona
Description: Dessert in a glass! This week’s pick is a brown ale brewed with whole pecan pies and dry-hopped with local Arizona (Picacho) pecans and vanilla beans.
ABV: 7 percent
Greg’s pairing suggestions: Desserts and breakfast items (French toast, pancake, doughnuts), pepper-encrusted bacon, gooey grilled cheese, chicken salad (with nuts) sandwiches, simply-grilled fish.
Beer of the Week: Casey Family Preserves Plum
Quick facts on the Casey Family Preserves Plum
Brewery: Casey Brewing & Blending, Glenwood Springs, Colorado
Description from brewery’s website: “This beer is a double version of Fruit Stand. Where as Fruit Stand is designed to be a harmonious blend of Saison and Fruit, Casey Family Preserves are meant to be a fruit delivery vessel.”
ABV: 6.0 percent
Greg’s pairing suggestions: Salads of all kinds, roast pork tenderloin or roast chicken, stews
(WTOP/Brennan Haselton)
(WTOP/Brennan Haselton) Beer of the Week: Westbrook Gose
Quick facts on the Westbrook Gose
Brewery: Westbrook Brewing Co., Mount Pleasant, South Carolina
ABV: 4 percent
Description from the brewery’s website: “This is our interpretation of Gose (pronounced “Gose-uh”), a traditional German-style sour wheat beer brewed with coriander and salt. Once nearly extinct, this very refreshing style is making a comeback.”
Greg’s pairing suggestions: Thai food, anything that comes from the sea, German food (smoked meats, sausages, wienerschnitzel)
Beer of the Week: Bluejacket Corcovado
Quick facts on the Bluejacket Corcovado
Brewery: Bluejacket Brewery, Washington D.C.
ABV: 10.5 percent
Brewery Description: A rich, Belgian Quad-style beer.
Greg’s pairing suggestions: Anything you would wrap around figs (bacon, prosciutto, pancetta); peppery greens (kale, arugula, rocket salads); French toast, pancakes and syrupy stuff; hard, rich cheeses (blue, gorgonzola, cheddar)
Beer of the Week: Singlecut Billy Full-Stack IIPA
Quick facts on the Singlecut Billy Full-Stack IIPA
Brewery: Singlecut Beersmiths, Astoria, New York
ABV: 8.2 percent
Brewery Description: “When your taste buds beg for a pounding, this IIPA sneaks up with soft malt smoothness, and then: BAM! Tropical, bright tangerine/citrus uppercut! BIFF! Dank pine shot to the mid-palette! WHAM! Tropical, dank pine mild herbal aromas.”
Greg’s pairing suggestions: Indian food, spicy Mexican, Buffalo wings
(WTOP/Brennan Haselton) Beer of the Week: Modern Times Black House
Quick facts on the Modern Times Black House
Brewery: Modern Times Beer, San Diego, California
ABV: 5.8 percent
Description: A roasty, coffee stout.
Greg’s pairing suggestions: Dessert such as tiramisu (or a vanilla ice cream beer float), barbecue, bacon cheeseburger (anything grilled, including lamb), chili.
Beer of the Week: Alewerks Berlinerweisse
Quick facts on the Alewerks Berlinerweiss
Brewery: Alewerks Brewing Company, Williamsburg, Virginia
ABV: 4.0 percent
Description: With tropical character and tart citric punch, this Berliner Weissbier is best served chilled in a glass for an invigoratingly refreshing libation when you need to keep it cool.
Greg’s pairing suggestions: All types of seafood, anything fried (hush puppies, fish and chips and fried chicken), eggs of all kinds.
(WTOP/Brennan Haselton) Beer of the Week: Rothaus Pils Tannenzäpfle
Quick facts on the Rothaus Pils Tannenzäpfle:
Brewery: Rothaus Brewery, Grafenhausen, Germany
ABV: 5.1 percent
Description: The Rothaus Pils Tannenzäpfle is a German-style pilsner.
Greg’s pairing suggestions: Sauerkraut, sausages, wienerschnitzel, pizza (basil), spicy food (Indian or Vietnamese)
(WTOP/Brennan Haselton) Beer of the Week: Wicked Weed Garçon de Ferme
Quick facts on the Wicked Weed Garçon de Ferme
Brewery: Wicked Weed Brewing Co., Asheville, North Carolina
ABV: 6.2 percent
Description, according to Wicked Weed Brewing Co.: Garçon de Ferme is a tart farmhouse ale brewed in the rustic spirit of Old World Belgian-style farm beers. Primarily fermented with Brett culture and aged Noble hops, this beer is blended with golden sour ale and laid to rest in a foeder with a pound per barrel of Styrian, Celia, and Saaz hops until it reaches perfection.
Greg’s pairing suggestions: Meat, such as hanger steak from the grill, barbecued ribs and brisket
(WTOP/Brennan Haselton) Beer of the Week: 4 Hands Guava King Wheat Ale
Quick facts on the 4 Hands Guava King Wheat Ale:
Brewery: 4 Hands Brewing Co., St. Louis, Missouri
ABV: 4.5 percent
Description: Guava King is a slightly tart wheat ale fermented with guava. It has aromas of tropical fruit that are balanced by a touch of acidity, resulting in a crisp, crushable beer. Guava King pours hazy blonde with a firm white head.
Greg’s pairing suggestions: Cuban/Caribbean food, salmon (raw or grilled), roasted chicken thighs, pork ribs.
(WTOP/Brennan Haselton) Beer of the Week: Bluejacket Open Window Double IPA
Quick facts on the Open Window Double IPA:
Brewery: Bluejacket Brewery, Washington, D.C.
ABV: 8.5 percent
Description: A Double IPA brewed and triple dry-hopped with Citra and Mosaic hops plus powder. Juicy tropical fruits, tangerine and pine notes dominate this delicious brew.
Greg’s pairing suggestions: Rich meats like barbecue, sausages, burgers; seafood such as grilled shrimp or salmon; spicy Asian food.
(WTOP/Brennan Haselton) Beer of the Week: Firestone Walker 2017 Bravo Imperial Brown Ale
Quick facts on the Imperial Brown Ale
Brewery: Firestone Walker Brewing Company, Paso Robles, California
ABV: 13.2 percent
Description: Balancing rich toasty and chocolate malt flavors with a gentle balance of noble hops, Bravo is brewed to showcase barrel flavors with massive bourbon barrel notes that morph as the beer warms in the glass.
Greg’s pairing suggestions: Big, savory sandwiches, double-decker burgers with bacon, grilled ham and cheese (such as Gouda), red-sauce pastas (homemade lasagna).
(WTOP/Brennan Haselton) Beer of the Week: Fantôme Vertignasse
Quick facts on the Fantôme Vertignasse
Brewery:Brasserie Fantôme, Soy, Wallonia, Belgium
ABV: 4.5 percent
Description: A saison farmhouse-style ale that stands out from the rest — for its color.
Greg’s pairing suggestions: Corned beef and cabbage, lamb chili, guacamole (and other Mexican foods), baba ganoush and falafel
(WTOP/Brennan Haselton) Beer of the Week: Omnipollo Bianca Gose
Quick facts on the Omnipollo Bianca Gose
Brewery: Omnipollo Brewing, imagined in Stockholm, Sweden, and brewed at locations around the globe
ABV: 6.0 percent
Description: The Omnipollo Bianca Gose is an ale with natural flavors and lactose added.
Greg’s pairing suggestions: Seafood of all kinds, cheeses (goat’s milk and sharp), Thai food (Tom Yum and Tom Ka Gai soups)
Beer of the Week: Oxbow Sasuga Rice Saison
Quick facts on the Oxbow Sasuga Rice Saison
Brewery: Oxbow Brewery, Newcastle, Maine
ABV: 5.5 percent
Description: This beer is a rice saison, fermented with brettanomyces.
Greg’s pairing suggestions: Oysters, lobster, Japanese cuisine (raw fish of any kind), salmon (raw or cooked), salted meats (charcuterie)
Beer of the Week: RaR Lecter Nectar IPA
Quick facts on the RaR Lecter Nectar IPA:
Brewery: RaR Brewing, Cambridge, Maryland
ABV: 6.6 percent
Description: A golden-colored IPA made with blood oranges and lactose milk sugar.
Greg’s pairing suggestions: Salads of all kinds (with almonds and goat cheese), roast chicken, pork tacos and beets.
(WTOP/Brennan Haselton) Beer of the Week: Blackberry Farm Brett Fruit Blend
Quick facts on the Blackberry Farm Brett Fruit Blend
Brewery: Blackberry Farm Brewery; Walland, Tennessee
ABV: 6.3 percent
Description: A golden farmhouse ale fermented with brettanomyces and blackberries, aged for in French oak red wine barrels.
Greg’s pairing suggestions: Fried oysters, barbecue (pulled pork and baked beans), sausages, steaks and ribs, grilled ham and cheese sandwiches.
(WTOP/Brennan Haselton) Beer of the Week: Marz Jungle Boogie Pale Wheat Ale
Quick facts on the Marz Jungle Boogie Pale Wheat Ale
Brewery: März Brewing Community, Chicago, Illinois
ABV: 5.4 percent
Description: Here’s how März describes this beer: “Jungle Boogie is an American Wheat beer with just enough complex malt character to balance the Mosaic hops and fruity Rooibos tea flavors.” Watch the video on the next slide for Brennan Haselton and Greg Engert’s description.
Greg’s pairing suggestions: Jewish deli foods, pastrami on rye sandwiches, reubens, knishes, bagels and lox.
(WTOP/Brennan Haselton) Beer of the Week: Ballast Point Coconut Victory At Sea Imperial Porter
Quick facts on the Ballast Point Coconut Victory At Sea Imperial Porter
Brewery: Ballast Point Brewing Company, San Diego, California
ABV: 10 percent
Description: Here’s how Ballast describes this beer: “This Coconut Victory at Sea takes our popular Imperial Porter to another place. We added sweet roasted coconut to our robust porter brewed with Caffe Calabria coffee and vanilla, the perfect complement to this beer’s subtly roasty intensity.”
Greg’s pairing suggestions: Desserts such as brownie sundaes and chocolate cake; Thai/Vietnamese curries; Tom Kha Gai soup; grilled shrimp or mahi-mahi.
(WTOP/Brennan Haselton) Beer of the Week: Bell’s Hopslam Imperial IPA
Quick facts on the Bell’s Hopslam Imperial IPA
Brewery: Bell’s Brewery, Kalamazoo, Michigan
ABV: 10 percent
Description: Hopslam is made with six different hop varietals, followed by “a massive dry-hop addition of Simcoe hops.” The result is a pungent blend of grapefruit, stone fruit and floral notes.
Greg’s pairing suggestions: Rich “stick to your ribs” Mexican food, such as carne asada steak and pork enchiladas, and blackened fish tacos.
(WTOP/Brennan Haselton) Beer of the Week: Union Craft Snow Pants Oatmeal Stout
Quick facts on the Union Craft Snow Pants Oatmeal Stout
Brewery: Union Craft Brewing, Baltimore, Maryland
ABV: 8 percent
Description: Union Craft describes it as a full-bodied ale packed with flavors of roasted chocolate and rich, dark malt, with a “creamy body from a hefty dose of oats.” There’s also some piney flavor from a “generous addition” of hops.
Greg’s pairing suggestions: British pub fare like fish and chips; rare roast beef sandwiches; pastrami on rye; bacon cheeseburgers; shepherd’s pie; and fried oysters.
(WTOP/Brennan Haselton) Beer of the Week: The Bruery 9 Ladies Dancing
Quick facts on the Bruery 9 Ladies Dancing
Brewery: The Bruery, Placentia, California
ABV: 11.3 percent
Description: This beer is inspired by flavors and ingredients found in the Italian dessert tiramisu. It includes notes of vanilla, chocolate and coffee.
Greg’s pairing suggestions: Richer stews and chili and ribs, barbecued chicken, waffles, cider donuts, coffee cake, beignets, fried egg and bacon sandwiches.
(WTOP/Brennan Haselton) Beer of the Week: St. Bernardus Christmas Ale
Quick facts on the St. Bernardus Christmas Ale
Brewery: Brewery Sint Bernardus, Watou, Belgium
ABV: 10 percent
Description: This beer is described as “a dark seasonal brewed in the classic Quadrupel style of Belgium’s best Abbey Ales.” It offers a spicy, mint-like flavor profile of fermented molasses, apricots, licorice, marzipan and brown sugar.
Greg’s pairing suggestions: Richer meats like duck or lamb, and things that love soy sauce, such as Chinese takeout (dumplings and pork fried rice).
(WTOP/Brennan Haselton) Beer of the Week: Oskar Blues Ten FIDY Imperial Stout
Quick facts on the Oskar Blues Ten FIDY Imperial Stout
Brewery: Oskar Blues Brewery, Longmont, Colorado
ABV: 10.5 percent
Description: Ten FIDY is made with “enormous amounts” of two-row malt, chocolate malt, roasted barley, flaked oats and hops — all of which give the stout flavors of coffee and chocolate-covered caramel.
Greg’s pairing suggestions: Cigars by the fire, chilis and stews, brisket and ribs, Tex-Mex (beef enchiladas)
(WTOP/Brennan Haselton) Beer of the Week: Bluejacket Bone Machine Triple IPA
Quick facts on the Bluejacket Bone Machine Triple IPA
Brewery: Bluejacket Brewery, Washington, D.C.
ABV: 10.1 percent
Description: This triple IPA is intense. It’s hopped with Simcoe, Amarillo, Cascade, Centennial, Southern Cross and experimental hop HBC 682. Bluejacket describes it as an aromatic, dank beer that’s a bit bitter and fruity.
Greg’s pairing suggestions: Meats, ham, sausage and peppers, Italian subs, barbecue
Beer of the Week: Captain Lawrence Barrel Select Gold Sour Ale
Quick facts on the Captain Lawrence Barrel Select Gold Sour Ale
Brewery: Captain Lawrence Brewing, Elmsford, New York
ABV: 6.5 percent
Description: This sour beer is more like a wine, having been made in aged oak barrels.
Greg’s pairing suggestions: Leftover turkey, stuffing, richer meats, grilled fish, mussels, clams, oysters, fish and chips, fried chicken.
(WTOP/Brennan Haselton)
Beer of the Week: Manor Hill Grisette Farmhouse Ale
Quick facts on the Manor Hill Grisette Farmhouse Ale
Brewery: Manor Hill Brewing, Ellicott City, Maryland
ABV: 4.7 percent
Description: This Belgian Farmhouse-style beer has a subtle hop flavor and aromas of tropical fruit and lemongrass.
Greg’s pairing suggestions: Asian cuisine, such as pad Thai, Thai curries, tom yum soup, bahn mi sandwiches, pho and things heavy in basil and cilantro.
(WTOP/Brennan Haselton) Beer of the Week: Jailbreak Dusk till Dusk Imperial Stout
Quick facts on the Jailbreak Dusk till Dusk Imperial Stout
Brewery: Jailbreak Brewing Company, Laurel, Maryland
ABV: 13.8 percent
Description: This beer is a blend of eight barrels of Jailbreak’s imperial stout, aged in a variety of rum and bourbon barrels for six to 18 months. Aromas include plum, dried fig, cedar box and dark cocoa; flavor notes hint brown sugar, maple syrup, molasses and dark chocolate.
Greg’s pairing suggestions: Desserts, big cheeses, grilled ham and cheesed, bacon, French toast, and grilled meats like lamb, rib-eyes and duck.
(WTOP/Brennan Haselton) Beer of the Week: Denizens Southside Rye IPA
Quick facts on the Denizens Southside Rye IPA
Brewery: Denizens, Silver Spring, Maryland
ABV: 7.2 percent
Description: This hoppy beer, made with 15 percent rye, is hop-forward, with notes of grapefruit, orange marmalade and pine.
Greg’s pairing suggestions: All things fired or grilled, like wings, chicken, fish and chips, Mexican food, Indian food, pastrami and corned beef sandwiches.
(WTOP/Brennan Haselton) Beer of the Week: Union Craft Foxy Red IPA
Quick facts on the Union Craft Foxy Red IPA
Brewery: Union Craft Brewing, Baltimore, Maryland
ABV: 6.5 percent
Description: This rich red ale is bursting with Centennial and Columbus hops. According to the brewery it creates “a perfect balance of juicy hops and bready malt to usher you gently into the colder months.”
Greg’s pairing suggestions: All things grilled, including shrimp, steak, asparagus, grilled cheese with tomato and/or bacon.
(WTOP/Brennan Haselton) Beer of the Week: Otter Creek 25th 25th Anniversary Double IPL
Quick facts on the Otter Creek 25th Anniversary Double IPL
Brewery: Otter Creek Brewing, Middlebury, Vermont
ABV: 8.5 percent
Description: If you’re a fan of hoppy beers, this one’s for you. The anniversary double India Pale Lager is made using a lot of hops and is fermented with a lager yeast.
Greg’s pairing suggestions: Spicy food! Thai curry, dandan noodles, chicken vindaloo and wings
(WTOP/Brennan Haselton) Beer of the Week: Modern Times City of the Dead Stout
Quick facts on the Modern Times City of the Dead Stout
Brewery: Modern Time Beer, San Diego, California
ABV: 7.5 percent
Description: This full-bodied stout has notes of chocolate, and as it warms bourbon and coffee shine through. According to the brewery, this beer is the first commercially bottled barrel-aged coffee beer in the world.
Greg’s pairing suggestions: Barbecue, braised meats, hearty chili and desserts, like tiramisu and brownie sundaes.
(WTOP/Brennan Haselton) Beer of the Week: Bluejacket The Darling Buds IPA
Description: This beer is an American pale ale brewed with over 10 pounds/barrel of locally grown, wet Cascade hops from Whipple Creek Farms in Rockbridge County, Virginia. It is balanced with soft yet supple aromas of grapefruit, grass and fresh-cut flowers.
ABV: 6.2 percent
Brewery: Bluejacket Brewery, Washington, D.C.
Greg’s pairing suggestions: Tailgate beer, backyard barbecue, potato salad, macaroni salad, burgers and steaks, roasted vegetables on the grill
Beer of the Week: Avery Certatio Equestris Sour Ale
Quick facts on the Avery Certatio Equestris Sour Ale:
Brewery: Avery Brewing Co., Boulder, Colorado
ABV: 8.9 percent
Description: So fresh! This sour ale is aged in bourbon barrels — plus, spearmint is added.
Greg’s pairing suggestions: Southern cuisine — pimento cheese, oyster po’ boys, pecan pie and spiced nuts.
(WTOP/Brennan Haselton) Aug. 26: Ninkasi N10 Imperial Blended Ale
Quick facts on Ninkasi N10 Imperial Blended Ale:
Brewery: Ninkasi Brewing CompanyABV: 10 percent
Description: This beer — crafted with imperial stout, barrel-aged imperial stout, two imperial IPAs and barleywine — commemorates 10 years of brewing in Eugene, Oregon. The brewery describes it as “big and flavorful,” packed with hop flavor and a caramel and roasted malt backbone.
Greg’s pairing suggestions: Anything big and bold, such as steaks, burgers, lamb, duck, bacon and aged cheddar cheeses.
(WTOP/Brennan Haselton) Aug. 19: Stillwater Extra Dry Sake Style Saison
Quick facts on Stillwater Extra Dry Sake Style Saison:
Brewery: Stillwater Artisanal AlesABV: 3.8 percent
Description: Sake to me! This beer from Stillwater Artisanal Ales is brewed with rice to mimic sake. It’s a low-alcohol saison — perfect for summer sipping.
Greg’s pairing suggestions: Being a dry and low-alcohol beer, the Sake Style Saison can go with just about anything. However, some of Greg’s favorite pairings include sushi, dumplings, ramen, miso soup, tempura and teriyaki dishes.
(WTOP/Brennan Haselton) Aug. 12: Jolly Pumpkin La Vida Improvisacion
Quick facts on Jolly Pumpkin La Vida Improvisacion
Brewery: Jolly Pumpkin Artisan AlesABV: 5.9 percent
Description: Still in time for summer, this oak-aged American wild ale is made with a whole host of tropical fruits.
Greg’s pairing suggestions: Seafood, grilled shrimp, oysters, Tex-Mex, barbecue and Indian takeout.
Aug. 5: Brasserie Dupont-The Lost Abbey Deux Amis Saison Ale
Quick facts on The Lost Abbey Deux Amis Saison Ale:
Brewery: Belgium’s Brasserie Dupont and America’s Lost Abbey BreweryABV: 7.0 percent
Description: This beer, brewed in Belgium using nearly 200-year-old techniques, gets its state-side flavor from American Amarillo and Simcoe hops, which were used in the brewing process. Its makers describe the beer as a dry and refreshing old-world saison. It has a peppery spice and a floral orange and earthy pine finish.
Greg’s pairing suggestions: Anything tomato — bruschetta, basil and mozzarella pizza, homemade salsa and Caprese salad.
(WTOP/Brennan Haselton) July 29: Holy Mountain The Goat Saison
Quick facts on Holy Mountain’s The Goat Saison:
Brewery:Holy Mountain Brewing Co., Seattle, Washington
ABV: 5 percent
Description: Holy Mountain describes The Goat as a balanced, rustic farmhouse ale, brewed with barley, rye, oats and wheat. It’s fermented with a mixed culture in the brewery’s foudre and then is aged for three months.
Greg’s pairing suggestions: All types of seafood, including briny oysters, shrimp, scallops, clams and crabs.
(WTOP/Brennan Haselton) July 15: Bluejacket/Ocelot Raised On Promises DIPA
Quick facts on the Bluejacket/Ocelot Raised On Promises DIPA:
Brewery: Bluejacket Brewery, Washington, D.C., and Ocelot Brewing Company, Dulles, Virginia
ABV: 8 percent
Description: This local collaboration double IPA is not as citrus-forward as a lot of IPAs. “There’s some citrus there, but we worked to not make it a citrus bomb,” said Greg Engert, beer director for Neighborhood Restaurant Group. Raised on Promises is available at Bluejacket, Ocelot and a few bars and restaurants in the region.
Greg’s pairing suggestions: Burgers and fries, steaks and ribs, fried chicken
July 8: Brasserie des Rocs Grand Bru Belgian Brown Ale
Quick facts on the Brasserie des Rocs Grand Bru Belgian Brown Ale:
Brewery:Brasserie de l’Abbaye des Rocs, Audregnies, Belgium
ABV: 9.5 percent
Description: Don’t let the dark color fool you: this beer is a crisp and refreshing drink for a hot summer day. Neighborhood Restaurant Group Beer Director Greg Engert describes this beer as having maple, caramel and hazelnut in the nose, with hints of cocoa and coffee. The overall flavor is “nice and balanced,” Engert says.
Greg’s pairing suggestions: Barbecue (ribs and pulled pork) and Mexican food, such as enchiladas and chicken tacos.
(WTOP/Brennan Haselton) July 1: Rodenbach Alexander
Quick facts on the Rodenbach Alexander:
Brewery:Brouwerij Rodenbach, Roeselare, Belgium
ABV: 5.6 percent
Description: The brewery describes the Rodenbach Alexander as a traditional Flanders red-style ale. It’s two-thirds Rodenbach (a two-year matured beer from oak standing Foeders) and one-third young ale. Then the blend is macerated with sour cherries.
Greg’s pairing suggestions: Rabbit, all sorts of game birds, lamb, steaks, summer vegetables, cheesecake and chocolate.
(WTOP/Brennan Haselton) June 24: Bruery Terreux Saixon
Quick facts on the Bruery Terreux Saixon:
Brewery:Bruery Terreux, Orange County, California
ABV: 6.7 percent
Description: No, that is not a typo. Saixon is a saison, but it’s also different. The brewery’s website explains: “The saison style traces its origin back to Wallonia, the predominantly French-speaking (and bordering) region of Belgium. In addition to the dry, crisp and funky notes you’d associate with the classic saison style, Saixon also features three generations of German hops.”
Greg’s pairing suggestions: Grilled shrimp, fresh guacamole, and Vietnamese food such as bahn mi sandwiches, pho soup and spring rolls.
(WTOP/Brennan Haselton) June 17: Crooked Stave Serenata Notturna Blueberry
Quick facts on the Crooked Stave Serenata Notturna Blueberry:
Brewery:Crooked Stave Artisan Beer Project, Denver, Colorado
ABV: 12.0 percent
Description: This beer is a mixed fermentation Belgian-style golden ale aged in oak barrels with blueberries.
Greg’s pairing suggestions: Red meat; breakfast foods such as French toast with powered sugar, pancakes, bagels with cream cheese; grilled salmon steaks
(WTOP/Brennan Haselton) June 10: Bluejacket Picture Book IPA
Quick facts on the Bluejacket Picture Book IPA:
Brewery:Bluejacket Brewery, Washington, D.C.
ABV: 7.0 percent
Description:On its website, Bluejack describes this beer as, “Mosaic, Columbus and Amarillo hopping dominate this American IPA, with ample amounts of each added in kettle and whirlpool dry-hopped at the rate of 1.5 pounds per barrel. Expect a bright array of citrus-tangerine, grapefruit and orange — punctuated by dank, earthy herbal notes. All in the name of a juicy hop attack.”
Greg’s pairing suggestions: Simple roasted chicken, grilled salmon, charred octopus, high-stack roast beef sandwiches and duck.
(WTOP/Brennan Haselton) June 3: Firestone Walker Bretta Rosé
Quick facts on the Firestone Walker Bretta Rosé
Brewery:Firestone Walker Brewing Co.ABV: 5.3 percent
Description: Firestone describes this beer as a low-alcohol Berliner Weisse style ale, made with 1,000 lbs. of fresh raspberries, and then fermented and aged for months. “We have a crisp effervescent concoction, bursting with raspberry perfume and flavor, a rosé color, bracing acidity, and a clean and refreshing finish,” the brewery’s website says.
Greg’s pairing suggestions: Prosciutto with fresh melon, basil mozzarella pizza, risotto and all things Mediterranean and Greek.
(WTOP/Brennan Haselton) May 27: Saint Somewhere Fraternité
Quick facts on Le Petit Prince Farmhouse Table Beer:
Brewery:Saint Somewhere Brewing Company, Tarpoon Springs, Florida
ABV: 5 percent
Description: This beer is a collaboration with Brasserie de Blaugies, Brasserie de la Senne and Brasserie Thiriez.
Greg’s pairing suggestions: Fresh, salty seafood, such as conch fritters.
(WTOP/Brennan Haselton) May 20: Jester King Le Petit Prince Farmhouse Table Beer
Quick facts on Le Petit Prince Farmhouse Table Beer:
Brewery:Jester King Brewery, Austin, Texas
ABV: 2.9 percent
Description: This low-alcohol beer is dry, unspiced and 100-percent naturally conditioned ale.
Greg’s pairing suggestions: Indian takeout (not super hot or rich) — chicken makhani, tandoori chicken and saag paneer are perfect for this brew. Barbecue is also perfect for this beer.
(WTOP/Brennan Haselton) May 13: Prairie Artisan Ales Funky Gold Simcoe
Quick facts on Prairie Artisan Ales Funky Gold Simcoe:
Brewery:Prairie Artisan Ales, Tulsa, Oklahoma
ABV: 7.5 percent
Description: The Funky Gold Simcoe is a dry-hopped sour ale.
Greg’s pairing suggestions: Delicious greens (asparagus, peas and pea shoots), all types of seafood (fish and chips and shrimp Caesar salad) and Greek food.
(WTOP/Brennan Haselton) April 22: Stillwater/Other Half Rockstar Farmer
Rockstar Farmer, a Farmhouse Session IPA, is brewed by Stillwater and Other Half at Crazy Mountain Brewery.
About the breweries:
Stillwater Artisanal, various locations. Founded in 2010. Web:stillwater-artisanal.com
Other Half Brewing, Brooklyn, New York. Founded in 2014. Web: otherhalfbrewing.comABV: 4.5%
Greg’s pairing suggestions:
Briny seafood, such as oysters on the half shell, sardines and mackerel, as well as shrimp, scallops, salmon and tuna.
((WTOP/Brennan Hazelton)) April 18: Cascade Noyaux Northwest Style Sour AleBrewery: Cascade Brewing, Portland, Oregon. Founded in 1998.
Web:CascadeBrewingBarrelHouse.comAbout the beer (from Cascade’s website): Noyaux is a blend of sour blond ales aged in oak wine barrels for up to 24 months with fresh raspberries and apricot noyaux (pits). Offering a complex bouquet of raspberry fruit, rose petals, toasted almonds, and soft perfume notes, the 2014 Noyaux is ready to drink now, but will reward cellaring in a cool, dark place for several years.
ABV: 9.29%
Greg’s pairing suggestions: Salmon (smoked or grilled on a cedar plank); rich meats such as lamb, steak and duck; thick cheddar cheese burgers
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Photo credit: WTOP/ Brennan Haselton
(WTOP/ Brennan Haselton) April 8: 4 Hands Madagascar Imperial Milk StoutBrewery: 4 Hands Brewing Company. St, Louis. Founded in 2011. Web: 4handsbrewery.comFrom 4 Hand’s website: This Imperial Milk Stout was aged in bourbon barrels with whole vanilla beans. Madagascar pours a dark black with notes of bourbon, chocolate and vanilla.
ABV: 9.3%
Greg’s pairing suggestions: Chocolate cake; Italian food that’s really heavy on garlic; New Haven-style white pizza (with clams and garlic); Mexican food (avocado, Mole sauce); everything bagels
(WTOP/Brennan Haselton)
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April 1: Burley Oak Rude Boy Big Red AleBrewery: Burley Oak Brewing Company. Berlin, Md. Founded in 2011. burleyoak.com
From Burley Oak’s website: This Burley red ale uses eight different malts to create complexity with hints of burnt sugar, raisin and a slight touch of smoke.
ABV: 8.1%
IBUs: 32
Greg’s pairing suggestions: Desserts (creme brûlée, chocolate, pecan pie); chicken wings with bleu cheese; blackened bacon bleu burgers; earthy veggies such as asparagus, artichokes, Brussels sprouts
(WTOP/Brennan Haselton) March 25: Blackberry Farm Noble Cuvée Dry Hop Saison
From Blackberry Farm’s website:
“Using our Classic Saison recipe as a base framework, our Noble Cuvee Dry Hop Saison features a dry hop addition of traditional European Noble hop varieties for pleasant earthy, herbal and spicy notes balanced by a light body, dry finish and crisp effervescence. Noble Hop varieties used for this release in the past have included German Select, German Tettnang, East Kent Golding, and French Triskel.”
Brewery: Blackberry Farm Brewery, Walland, Tennessee. Founded in 2011. www.blackberryfarm.comABV: 6.2% IBUs: 35
Greg’s pairing suggestions: herb roasted chicken; sausage platters; hot dogs and burgers; seafood of any kind, “literally everything.”
(WTOP/Brennan Haselton) March 18: Bluejacket Rude Mechanical Hoppy Lager
From Bluejacket’s website: A hoppy lager brewed with Azacca and Mosaic hops, then dry-hopped with Mosaic hops. Crisp, brisk and smooth, with notes of tropical fruit and wet earth. Lagered for eight weeks and unfiltered.
Brewery: Bluejacket. Washington, D.C. Founded in 2013.
Web:bluejacketdc.comABV: 4.4%
Greg’s pairing suggestions: Bratwurst; spicy chicken wings; Greek salad with olives; souvlaki, falafel; lobster risotto
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Image credit: Courtesy Bluejacket
(Courtesy Bluejacket) March 11: The Bruery and Maine Beer Co. FourthmealQuick Facts From The Bruery’s website: Fourthmeal is a hoppy Belgian-style ale that brings aspects of both breweries to the table: fruity, Belgian yeast esters, a crisp, bready backbone, citrus and piney hop characteristics, and a dry, hop-forward finish.
Brewery: Fourthmeal is a collaboration between two brewers:
– The Bruery, Orange County, California. Founded in 20008. thebruery.com
– Maine Beer Co., Freeport, Maine. Founded in 20009. mainebeercompany.comABV: 5.9%
IBU: 60
Greg’s suggested pairings: Mexican dishes such as guacamole, fish tacos, beef burritos, chicken in mole sauce
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Photo credit: WTOP/Brennan Haselton
(WTOP/Brennan Haselton) March 4: Firestone Walker Luponic DistortionQuick FactsBrewery: Firestone Walker Brewing Company, Paso Robles, California. Founded in 1996.
ABV: 5.9%
IBU: 59
Greg’s suggested pairings: Chutneys, Indian takeout, coconut curries
Photo credit: WTOP/Brennan Haselton
(WTOP/Brennan Haselton) Feb. 26:Westvleteren 12Quick factsBrewery: Westvleteren Brewery, Trappist Abbey of Saint Sixtus. Vleteren, Belgium. Founded 1838
ABV: 10.2
Greg’s pairing suggestions: Game birds (like duck); lamb; steak; anything dark, big and bold; big cheeses; rosemary chicken; pepperoni and sausage pizza
Photo credit: WTOP/Brennan Haselton
(WTOP/Brennan Hazleton) Feb. 19:Cantillo Classic Gueuze
Quick facts on Cantillo Classic Gueuze
Brewery: Cantillon Brewery, Anderlecht, Belgium. Founded in 1900. http://www.cantillon.be/br/3_1Greg’s pairing suggestions: Foods that utilize lemons such as mussels, oysters; roast chicken with green beans or asparagus; lamb chops or other things with “gamey funk.”
Photo credit: WTOP/Brennan Haselton
(WTOP/Brennan Haselton) Feb. 12: Bell’s Hopslam Ale
Quick facts on Bell’s Hopslam Ale
Brewery: Bell’s Brewery, Kalamazoo, Michigan. Founded in 1985. www.bellsbeer.com ABV: 10 percent Original gravity: 1.087 Shelf life: 6 months Dates available: Winter, seasonal Available Packages: Draft, 12-ounce cans packaged in six-packs and mini-kegs
Greg’s pairing suggestions: Certain savory dishes with nuts; pad thai with peanuts; kung pao chicken; scallops; arugula salad with vinaigrette
(WTOP/Brennan Haselton) Feb. 5: “Best of” Beer of the Week
Tröegs Nugget Nectar
Quick facts on Tröegs Brewing Company’s Tröegs Nugget Nectar:
Brewery: Tröegs Brewing Company, Hershey, Pennsylvania ABV: 7.5 percent Description: A blend of fresh hops and an Imperial Amber Ale. According to the brewery’s website, it’s “an explosion of pine, resin and mango.”
Greg’s pairing suggestions: Rich barbecue ribs (aim for the ribs with a sweeter sauce; avoid anything too acidic).
(Courtesy Tröegs Brewing Company Facebook)
(Courtesy Tröegs Brewing Company Facebook) Jan. 30: Beer of the Week Crooked Stave Silly Cybies
Quick facts on Crooked Stave’s Silly Cybies:
Brewery: Crooked Stave Artisan Beer Project, Denver ABV: 9 percent Description: Belgian-style dark ale aged in oak barrels with raspberries
Greg’s pairing suggestions: Barbecue, mixed green salad, steak or duck, goat’s milk or bleu cheese
(WTOP/Brennan Haselton) Jan. 15: Beer of the Week
Lickinghole Creek Bourbon Barrel Three Chopt Tripel
Quick Facts on Lickinghole Creek Bourbon Barrel Three Chopt Tripel
Brewery: Lickinghole Creek Craft Brewery, Goochland, Virginia
ABV: 11.3 percent
Description: According to the brewery’s website, this beer is aged for more than 12 weeks in Kentucky bourbon barrels. It has notes of citrus, lemon-lime, honey and coconut — plus the smooth flavor of bourbon.
Greg’s Pairing Suggestions: Anything with garlic, basil, parsley; cheese pizza; classic red sauce spaghetti and meatballs; spicy Thai cuisine.
(WTOP/ Brennan Haselton)
(WTOP/Brennan Haselton) Jan. 8: Beer of the Week
Bluejacket The Chimmer IPA
Quick Facts on Bluejacket’s The Chimmer IPA
Brewery: Bluejacket Brewery, Washington, D.C.
ABV: 6.6 percent
Description: Bluejacket’s website describes this beer as “a complex, fruit-forward and well-rounded IPA.” It possesses hints of cantaloupe and sweet berry and soft resin on the pine. And the name? Well, the brewery explains that comes from Washington Capitals player — and beer geek — Jason Chimera.
Greg’s Pairing Suggestions: Anything with limes, shrimp tacos, quesadillas, bacon and eggs, Greek food, such as souvlaki and kebabs, Indian cuisine such as tandoori chicken
(WTOP/ Brennan Haselton)
(Courtesy Brennan Haselton)
