Dogfish Head Saison du Buff

This beer comes with quite a pedigree.  It is a collaboration between Dogfish Head, Victory and Stone Brewing Company.  I wasn’t aware of the history of BUFF until I did some research.  It turns out that this beer is named for a meeting held by the heads of the three breweries back in 2003.  9 years ago Sam Calagione of Dogfish, Bill Covaleski of Victory, and Greg Koch from Stone formed Brewers United For Freedom of Flavor and  called a press conference to bring attention to the lack of choice in the mainstream beer world.  At the time only one journalist felt the need to attend.  

Fast forward to 2012: the craft beer wave has made these brands household names and turned Sam into a rock star.  Funny how things can change. 

Unfortunately, mainstream beer hasn’t changed: it’s still watered down and, for the most part, tasteless.  To show the world just how interesting and flavorful a beer can be, these three brewers have concocted a brew containing parsley, sage, rosemary and thyme (yeah, just like the song).  And I’m here to tell you: It works!

Similar to how these 3 idiosyncratic brewers were able to meld their own personalities together for the collaboration, the four spices blend nicely into a refreshing saisson. Here’s my tasting notes:

Pour:  Uniform fluffy white head

Nose:  Citrus with a slight hop fragrance

Taste:  Strong spice up front though one spice does not dominate, nice hoppy finish, not overpowering.

Aftertaste:  Now I’m getting some of that rosemary on the back of my tongue.

Overall: Very refreshing and drinkable.  At 6.8% ABV, it truly can be a go to session beer for the summer.

Eddie’s Roadhouse – Warwick, NY

Let me tell you about a craft beer gem I came across recently.  Last weekend I dropped my son off at Mountain Creek Ski resort in Vernon, NJ and on the way home I called my friend Mark who lives in Warwick.  He had been raving about this great little bar on Main Street that served nothing but microbrews.  We met for lunch and I was impressed by everything I saw. 

The first thing I noticed when I sat down at the bar was that there were no TVs in the place.  Eddie, the owner’s son, told us that it was intentional in order to get people talking to each other. And sure enough, by the time I had left about an hour later, Mark and I had met virtually everyone at the bar. 

Another thing I liked about Eddie’s is that they only serve craft beer. They have about 8 taps pouring micros and foreign brews, but no big national brands.  Ed said that if someone orders a Coors Light he directs them to an IPA he always has flowing.  If they want Guinness he lets them taste a brown or black ale and watches their face light up. 

I told him I had been drinking Belgians lately and he introduced me to St. Bernardus Abt 12.  This abbey style quadruple ale is brewed by Brouwerij St. Bernard in Wantau, Belgium.  A “quadruple” is a strong, dark ale with a higher alcohol content then a double or tripel.  This one has a 10% ABV that is hidden pretty well by the fruity over tones. It was served in a matching glass which really delighted me – I love when stuff matches.

 

Eddie Senior walked in shortly after and I was introduced to this energetic man.  He told me that he always wanted to own a restaurant and The Roadhouse was his “dream come true”.  He and his son strive to create an authentic experience for their patrons.  They go so far as to bring in bands that play exclusively original music and on Wednesdays novices get to perform at an open mic.

I ordered fries with gravy to accompany my second beer which was a black IPA from Stone Brewing Co.  The fries were the perfect comfort food to complement the toasted flavor of the beer. It may have been cold outside, but I was feeling warm and toasty at Eddie’s Roadhouse.  So, if you’re ever on your way home from the slopes, come in out of the cold and find some comfort in Eddie's Roadhouse. 

Peekskill is Beerville

This little town, 40 miles north of NYC and just about an hour ride on the Metro North Train, has a couple of the hottest craft beer houses in the metro area.  The Peekskill brewery is across the street from the train station with a view of the Hudson River.  I happened to walk in with a software developer named Ken Johnson, who is developing an iphone app called Brew View that is scheduled to launch in October .  He intends to log all the craft beers made in the North East and superimpose them on a map so beer lovers can find their favorite beer with a tap of the screen.  

Ken ended up joining our group from the Tristate Beer Lovers Meetup .  I had called the owner, Kara Berardi, to arrange for a food pairing for our group.  We settled on a menu of a flight of four beers, one pint of our favorite, an appetizer, entre and desert for $40.  Kara was off, but her husband Keith and waitress Kate met our needs to the fullest.

The most memorable brews of the flight were a vanilla bourbon stout and a Belgian Golden Ale called Rosemary’s Baby.  The stout was delicious and strong, a little too strong for my taste.  The Ale was just right with just a hint of rosemary at the finish.

Our group shared nachos, sliders and a rarity, deviled eggs, for our appetizers.  I had the fish and chips for my entre and was too full to finish it or indulge in desert.  The bar was packed throughout our entire stay and a walk down a long hallway took me to a dining area that was just as busy.

About a mile away on nearby Main Street sits the Birdsall House.  I had read a review that raved about the bacon ice cream and could not stay away.  First the beer:  they have about 20 taps, serving many New York beers.  I ordered a flight of five 5 oz. beers for $12. 

 Working from lightest to heaviest: Sixpoint Brevity Witbier (4.9% ABV) was light in color and taste, Empire Cream Ale (5.2) was creamy and smooth but left me a little flat, Capt. Lawrence Freshchester Pale Ale (5.6) had a citricy start and nice bitter finish, Sixpoint Signal Smoked IPA (6.0) was like tasting a nice smoked cheese, and Stone 15^th Anniversary Black IPA had tons of chocolaty flavor and a whopping  ABV of 10.8.   I like to support the local brews out of principle, but the Freshchester, made about 10 minutes away in Pleasantville, was simply just the best of the bunch.  It’s bitterness held up well to my spicy meal.

I went with the pulled pork nachos which were covered in shaved apple slaw and cream cheese.  The blue corn tortillas stayed crunchy under the mound of BBQ sauce and pork.  The nachos had the same dichotomy of tastes, sweet and spicy that make the Freshchester IPA so compelling.  Bacon and ice cream sounds like a bit of a mismatch but, take my word for it, they mesh well in this desert served over waffles covered with candied Pecans.

The owner, Tim Reinke, sat with me a while and spoke about his long time commitment to the craft beer movement.  He has been part owner of The Blind Tiger, a craft beer mecca in The Village, since 1996.  Tim lives nearby and wanted to open a place closer to his growing family so he chose Peekskill.  He tries to support his neighbors by using local ingredients whenever possible.  My pork came from pigs raised at nearby Hemlock Hills Farms which are fed the spent grain from Capt. Lawrence Brewery.  Talk about closing the loop.  He also tries to keep at least half of his taps occupied by New York brews.  Tim’s long standing relationship with brewers around the country put Birdsall on the short list for hard to find beers like Delaware's Dogfish Head 120 and Bear Republic Mach 10 brewed in Sonoma County, California.

As a Rockland County resident, it’s nice to know that such great craft beers can be found just a stones throw from the Bear Mountain Bridge.  Birdsall House and The Peekskill Brewery are surely putting this little town on the craft beer map.