Photos From My Visit To Jolly Pumpkin, Dexter, Michigan

jp1Click any picture for a bigger view.
It was a Ron-a-thon last Friday at Jolly Pumpkin. After leaving London, Ontario, Canada at about 1 pm and we hit Dexter, Michigan at about 5 pm just as Ron Jeffries was finishing up a days work. He gave me an hour of his time and by the end of it I was thinking this had been one of the most intense hours of beer I have had without taking a drink. Being the doe-eyed schoolgirl that I was, perhaps a bit like Ron in Bamburg, in awe of the moment of course I did not take notes until I got to our hotel in Ann Arbor. But I did get a brain full.








Barrels everywhere. Everything is aged in oak. Barrels from bourbon and brandy distillers. Barrels from Firestone and other brewers seeking vanilla where Ron seeks tang. A 2000 litre barrel newly in from France. Being in a room full of barrels of beer is an interesting experience. The feeling was much more like cheese making than other brewers with their steel conical fermenters and bright tanks. These was life around me and it was asleep, seeking slow funkiness. Lame? Deal with it.








I got an education. While Michigan has twice the brewers of Ohio, it has only 1% of the state’s market, compared to 6% nationwide. This means brewers have to seek markets out of state. I was happy to do my bit and introduce Ontario importers Roland and Russell to Jolly Pumpkin as was announced on Monday. Ron apologized when he explained the price would be high but I had to assure him that ten bucks for a 750 ml of some of the most thoughtful ale made on the continent was quite reasonable given what else we have to put up with.








Ron makes beers unlike others. Beers that have the dryness of oak with less of the vanilla than others impart. There is a lambic, the only true one in North America, that has been three years in the wood soon to be released on a six month cycle. When I asked about the source of the wild yeast strains, Ron said the make of Cantillon told him you can make lambic anywhere. I have particularly liked the Bam and Bam Noire which I think are up for the CAMWA beers of the year award for 2007. I did, by the way, share the concept of CAMWA and think it is now Jolly Pumpkin approved. They have done well with 50% expansion in each of the first two years and 30% for both 2006 and 2007.








The hour flew by and the generosity shared was quite the thing. We took a case of large format beers for just around 75 bucks and others to spare as well. Likely the best value in beverage that I can think of. A couple of hints. Ron recommends, as they age, chilling the beers before opening as they create be quite the fountain. I recommend leaving them to get to that age to get to this state as time enhances their complexity to a degree I have not experienced before with beer.

Belgium: Wallowing In Four Saisons


Saisons are one of best kept secrets in the world of beer. In the recent book What to Drink with What You Eat, awaiting my review, Garrett Oliver of Brooklyn Brewery names “Saison du Fond” – is that a typo of “Saison Dupont”? Yes it is – as his first beer in his fantasy desert island dozen. Early last month I reviewed a book entitled Farmhouse Ales which covers both the southern Belgian and their near neighbours the southern French saisons. In past posts, I have reviewed two Duponts and a Hennepin as well as a funkier form of the Fantome but this collection is one of the best. I am pretty sure I picked up all four at the ever excellent Finger Lake Beverage Center of Ithaca, NY and it speaks to their obvious commitment to quality. I will be particularly interested to note whether the seasonal Farmhouse Ale from Smuttynose of New Hampshire is anywhere near the quality of Ommegang of New York’s Hennepin.

foursaisons2Farmhouse Ale: from Smuttynose of New Hampshire. This beer is part of the their big beer series and comes with its own brewer’s notes:

Like almost every other brewer who read Phil Markowski’s book “Farmhouse Ales” last year I decided that it was time for Smuttynose to try its hand at a saison…We decided that it was all about the yeast so we had White Labs send us a pitch of their saison yeast, which I believe is in the Dupont vein. Dr. White suggested that we ferment the beer without cooling and let the temperature rise to wherever it wants to go. Easier said than done, believe me.

Smuttynose is one of the great brewers these days if only for these notes that set the plan and the background out so clearly. The beer does not disappoint.Glowing orange without the usual underlying amber when I see orange in the beer. Quite still with a slight white rim and a skim of foam. It is as full of fruit as any beer I have ever had – orange, apricot and peach – all coaxed out of the malt without addition. The brewer thinks it is a little too full, too sweet and that is a fair comment but this is in no way sickly. It is more that the fruit overpowers the grain, like a record player with the balance set to far to one speaker – further attenuation would help restore the equilibrium. The fullness has a thick glyceral quality and while there is a spice quality harkening of cumin is it more like the roughness of rye than anything you would have in a Christmas pud. Again, the plan for next year’s version might resolve this. So bigger than Hennepin but well within the ballpark yet respectful of the show of finesse that is Ommegang’s product. All BAers support the cause.

Saison d’Epeautre: from the Brasserie de Blaugies, makers of the fig lambic I tried last June. 2004 marked on the cork. The beer pours a light straw with a white foamy head. On the nose, there is light melony tell-tale saison-ness. The taste is very dry and the body is lighter than I am used to for a saison. Grain huskiness with notes of cantelope, sultana raising and white pepper. Some cream in the dryness but not much. The dry is not an astringent hop-based dry. At the swirl, more milkiness and more white pepper spice. All the BAers like this 6% take on the style. The brewery says this:The german wheat is an unrefined yeast which contains a natural flavour enhancer, giving a good taste to the bread but also to the beer.I don’t think that really makes any sense. Oh, for the lack of decent translation!

foursaisons3Pissenlit: from Fantome of Soy, Belgium. Spring 2004. Once I realized this was dandelion beer I checked out some reviews and wondered what I was in for. Not to worry – at least for me. The beer poured an amber ale under tan frothy foam and rim.
The core flavour is a little hard to put your finger on but it is both familiar and welcome: rich sweetness but biscuity; fresh apple, orange and fresh squeezed lime juices; a bit of white pepper and twigginess; and that tone which must be the dandelion – maybe I am thinking of sorrel in the spring when I go down onto the lawn to eat something growing. It is a mild greenness. The end is a mild bitter with a little huskiness moving into richish cider. Much more attractive to me than other brew reviewers suggest so perhaps beware. This may just particularly suit my tastes. On the swirl, there is cream but much more softly bitter green. At the end of the dregs it is almost like light drinkable cheese.

A beer that reminds me of a white lirac wine I once had whose only accompaniment I could think of was fresh leaf lettuce. This is more robust but in the same range. A beer or a waldorf salad with apples, walnuts and celery. Maybe Thai food, too. BAers see the challenge yet take it on with only 2% saying no despite its thoughtful unconventionality. A beer that makes me wonder if Fantome is the best brewer in the world.

Fantome Saison: also from Fantome of Soy, Belgium. Funnily, I did not like this quite as much as the Pissenlit but I still liked it a lot. Very active amber ale with a creamy white head. In the mouth pear and grape juice with white pepper, biscuit and a drying astringency across the tongue. Chalky notes under the herbal hoppiness not unlike Orval in a lavenderish sort of way. Well hidden strength at 8%. On the swirl, the astringency calms though the white pepper remains. Many BAers ask good questions but still rank it highly. A discomforting beer perhaps but still very attractive.

What a great hobby I have. I could consider saisons all day most every day. It is a real shame that so few craft brewers in North American have taken on the style with two major Belgian-style brewers in the north-east Unibrou and Allagash even ignoring it.

Delaware: Golden Shower, Dogfish Head, Milton

An imperial pilsner. This is a sort of beer I never imagined I would need to concern myself with. Unlike stouts or pale ales with their history of bigness, surely no one would bother upping the game of brewing the steely king of lagers. No one told Dogfish Head from Delaware, however, and they went ahead and did it as they tell you about at no lack of length on their website, including this:

The big breweries are as guilty of any company in any industry of brainwashing the consumer through the sheer oppressive magnitude and breadth of their marketing efforts. They are selling a brand name and an image with such zeal that they have forgotten about the product behind all of this horseshit and hyperbole – the beer itself. Dogfish Head Golden Shower is the beer itself. A true Pilsner brewed with 100% Pilsner Barley, and impressively hopped using our self-developed continuing-hopping method. At 9% abv it’s also nearly twice as strong as the American, wanna-be pilsners made by the big boys.

If you have read my reviews here before you know I have questions about my relationship with pilsners. I respect the fact as much as the next guy that it is a noble and traditional style but then there is that metallic zing…or is it a zang…that fills my mouth as if I was chewing a quarter pound of four penny nails that have been laying around the shed. So I approach this beer with some trepedation. And some of the low rating BAer reviews are backing that up – like this one:

…Not drinkable at all. Really sad for such a great brewery. I dumped the remainder of my $12 bottle in the toilet, where it belongs. Don’t waste your money on this golden shower…

Yikes. I only paid $8.99 for mine but still. Intersting to note, however, that the highest BA raters consider many of the same elements but like them. I don’t know what to expect now.

The beer pours a very attractive bright burnished gold with a white head that resolves to a rim what with the low carbonation. When you shove your nose into the glass there is plenty of sweet apple and pear concentrate. The first thing I think of when I sipped was triple. It is sort of like a Belgian triple – candy-ish sweetness and all – but also with a fall fruit aspect like calvados. It is also thickish and does not have the overly metallic hop profile I feared – the hops are tightly herbal as much as anything. In fact, it is far more pale malty than anything else. And that is a remarkably well hidden 9%. The beer is not hot in the mouth but it certainly does warm otherwise.

Where does this beer fit in? It is a near neighbour to Belgian golden strong ales like Duval or triples like Chimay Cinq Cents with the white label – but without the bubble gum or candy floss notes Belgian candi sugar provides. A beer to contemplate the coming autumn. A beer to eat apple pie and vanilla ice cream along with, oddly enough. It would be interesting to have this beer condition in a wood cask as there is that butter and/or vanilla richness that could be umphed one notch for experimental purposes.

Is Twisted Thistle An IPA?

twisted1I picked up this beer while on the road and I was immediately in a fix, dealing with cultural confusion. As a son of Scots I know that Belhaven is a fine and reputable brewer of Scots ales bought last year by Greene King… yet I know IPA is not a Scots style. I have discussed this before in relation to Deuchars IPA but this beer – or more particularly the comparison between the two beers makes their labelling as IPAs a wee bit problematic.

Look – here is what I thought about Twisted Thistle. When I had it the other night I wrote:

Caramel ale under light tan foam and a thick cling and ring. A very fruity ale, berry fruity but mainly crusty sweet country loaf of bread. Rich with some smokiness and creamy yeast. Then it opens into light dry fruit apple and raisin with a note of honey. Grapefruity hops balance but in a recessed position, a subordinate role. Definitely more like a pale ale in the zzap-tastic north-east US scale. But richer.

Then note what I concluded about Deuchars in October 2004, a year and a half ago:

You can see they are really different ales, Deuchars being is light and crisp while the Belhaven IPA was to my mind more like a Bombardier with a lighter touch on the same heavy elements, especially the dry fruit characteristics – dry apples and light raisin rather than, say, figs and dates but still dry fruit.

Don’t get me wrong. Both are good bevvies you should try. My point is IPA is becoming a very broad term, so broad I am finding it a little meaningless as an indicator of what I will find when I pour the bottle. Terms like “stout” and “mild” or “dubbel” do not generally pose this problem for the thoughtful buyer facing a new beer. It reminds me a bit of white wine and the labeling of them according to grape varieties which became popular in the early 1990s. People then came to say they like Chardonnay or Merlot but then were surprised when this Chardonnay or that Merlot was nothing like the wine they could they recognized. Like with IPA, too much is due to the actual wine making techniques for the comfort of those wine drinkers relying on the label for guidance. Key terms then become the opposite of what they were meant to be – they come to deter rather than attract.

So try Twisted Thistle. It is not a Scots style /80 or wee heavy or an IPA or like Deuchars IPA. But it is really really pleasant.

Germany: Aventinus, Schneider And Sohn, Kelheim, Bavaria

The classic wheat double bock or weizenbock from Munich – and not a dunkel weizen! The high test version of Schneider Weisse. The brewery’s bottling hall was on Aventine Street according to Michael Jackson’s Great Beer Guide.

This beer has all the moreishness supreme of the mere weisse but with even more zow-ka-pow and zam! It pours that funny grey tinged brown that reminds me of gravy with a tan head. In the mouth it is a cacophony of spices and creamy malts and yeasts: nutmeg, all spice, clove plus caramel from brown malts, raisin from crystal malt and a good bread crustiness from pale malts. There is a cutting hop as well that is below much of these flavours as well as a bright acidity that may have a lime tone. The water feels soft but there is so much going on it is a little hard to tell. In the cream yeast, banana and soft apple like Golden Delicious.

One of my favorite beers.

Lee’s Mild, 8th Anniversary Ale, Stone, California

What can you say about a beer that says so much about itself. I picked this one out of the stash, $5.99 USD last time I was south. It is a one off brew made in August 2004 from Stone of a previous standard of theirs called Lee’s Mild…which makes it more of a revival than a one off. At 7.8% I am wondering where I will find the mild in it but these things do happen sometimes.

Mild is generally the lightest of the dark ales – below porter, sub-dark and under brown. Big in, say, Wales circa 1910, milds are now rare. They also were a bit of an innovation when they came out as they were a break from stales or beers that had attractive sour tang to them. The idea of an actually sterile and fresh to the consumer beer was very 19th century
industrial revolution. I think the only true one I have had – other than those I brewed myself – was at C’est What in Toronto last winter. The perfect session ale. But that one was only 3.3%…or 42% the strength of this one of Lee’s. So what will this bottle provide when opened. The BAers give great hope. More in a moment when I get the danged thing open.

It pours a really attractive reddish mahogany with a rich and lace leaving tan head. Good and black rummy – sweetness worked through and dried. Masses of malt with notes of fig, date and pumpernickle with a good swath of green and twiggy hops cutting but not severing betwixt and between. It is just a notch below an old ale or something that might come out for Christmas but not by much. A long long finish. Another impressive big ale from one of the great US brewers.

Knut Travels South to Freising, Bavaria

Freising, Bavaria, Germany. A quiet little town dozing on a crisp Sunday morning, an excellent place for a stroll – and a few beers. Why Freising? For a beer lover, it has the obvious advantage of being the home of Weihenstephan, which claims to be the oldest brewery in the world, and that obviously makes it stand out from other Bavarian towns. Combine this with it being just off the runway of Munich international airport, and it really makes sense. So, if you have a few hours in transit, go straight for the arrivals hall and look for the sign pointing you to buses. Bus 635 takes you to the Freising railway station in 20 minutes, and it runs all day.

First a stroll through the largely empty streets. The cathedral dominates the highest hill, with views of the rural landscape surrounding you like those shown above. Click for a bigger version of the view. There is surprisingly little noise from the airport, more some from the church bells. Downhill again, zigzagging through the old town with picturesque homes and shops that look pricey, but, this being Germany, they are all closed on Sunday. I enter the main square, and the sun is warm enough to stop at a café with tables outside and where the sign tell me I can have a glass of Franziskaner Weisse. The waiter promptly bring me this, and I sip my beer enjoying the Sunday quietness. The beer, an unfiltered hefe, is a proper representative of its kind, no doubt about that, and it tastes good. Still, it lacks some bitterness and freshness that I seem to recall from the bottled version. It is one of Roger Protz 300 beers, but I don’t know if it deserves such a rating. There is a church next to the main square, with the sounds of music from the organ and the congregation singing their hymns drifting out to me and a few other customers not attending the service. (I believe there are others inside the café having brunch, too.) A plaque on the church wall commemorates the heroes of Freising from World War I. (Well, Norway was neutral in WWI, so we don’t have much to boast about!) I fish out my book (the new one by PD James, bought on the airport that morning), and order a Spaten Helles, also in the Protz book. I go for a small one, as I feel I should have some lunch soon. This beer is not a beer to die for, a rather flat and boring brew. It may be the victim of the 7 minute law, so I will try the bottled version if the occasion arises.

I ask for the bill (amazingly I’ve managed to get by using my rusty school German), and aim for the Weihestephan brewery, which is well signposted. This is a brisk walk uphill again, past a beer garden closed down for the winter and through parts of Weihestephan Technical College – the brewery is a part of this complex. On a Sunday, the brewery is closed, but I aim for the brewery tap, which is bustling at lunchtime. I find a seat in a vaulted cellar, and order a Hefe Weisse, which is much better than the one I had earlier. Properly served, and nice to sip while I study the old fashioned menu, heavy on roasted dishes. I go for the Brewer’s Plate, which include sauerkraut, roast pork, smoked pork, potato dumplings, liver dumplings and deep fried onion rings. With beer gravy. I finish with a draft pils, which is the best beer of the day. A very aromatic beer, as far removed from Becks and its clones as possible. Lots of taste from both the malt and the hops. Lovely.

I have to get back, but not before buying a souvenir pack of 6 of their beers to take home. I even bought a bottle of beer liquor especially made for the restaurant. Have your tasted it, sir, enquires the barman when I ask for it. I tell him no, and he kindly pours me a shot. It does not taste of beer at all – a very sweet drink which reminds me of a coffee liquor. But now I have to hurry. A 15 minute walk back to the station, hop on the bus – and I am soon back in the crowd of Flughafen Franz-Josef-Strauss again. I doze off as soon as I sit down in my airplane seat.

Next stop: Bratislava

Quick Note: St. Peter’s Old Style Porter

This beer from St. Peter’s is a ruby brown ale under an oddly ivory head. I’ve never seen an ivory head: tan plus hints of green-grey. This is old style, like Burton Bridge porter: barley candy plus molasses with lime and green hops. The yeast is sour cream or soured milk or something in between. Yet all well balanced.

Is this the holy grail? A 1750s porter? Likely not sour enough but colonial US farmers drank diluted vinegar so go figure.

Japan’s Beer-Like Substances

This is somewhat depressing news given my inclination towards quality real ale:

Kirin to enter market for ‘3rd-category beer’ this springThursday, January 13, 2005 at 07:00 JST
TOKYO — Kirin Brewery Co said Wednesday it will join three other major Japanese breweries this spring in offering a product known as “the third-category beer,” a beer-tasting alcoholic beverage that is in a lower tax bracket because of its ingredients. The beer-like beverage accounted for about 5% of sales of beer and the like in 2004, underlying a growing demand for the new beverage, said Kirin President Koichiro Aramaki. (Kyodo News)

Once can only presume that the 3rd level is below discount. Can any Asian correspondents enlighten us on this? Interesting to note that the Asia Times is reporting a concurrent decline in overall Japanese beer consumption and a move to the third way as an effort to get around taxation. Guinness, one of the great beers of the world in both an economic and quality sense, was created for the very same reason when Britain moved to the taxation of malt included in beer rather than the final alcohol content (if I am recollecting correctly…I did! See here). The result was a beer high in unmalted raw rolled barley and blackened but raw roast barley and a resulting low-carb profile. I suspect the Japanese will not come up with such a happy outcome.

Historic Ales of Scotland


Alba Pine, Fraoch Heather, Ebulum Elderberry, Grozet Gooseberry

I buy this four 330 ml bottle boxed set every Christmas at the LCBO for no doubt an exorbitant price given all the fancy packaging. What I do not understand is why the beers in this promotional package are not otherwise available as singles. What exactly is being promoted? Anyway, the best thing is that these are all good beers and worth comparing even if each is more or less a unique style on its own.

These beers are made by Heather Ale Ltd. which also brews a full range of cask ales under the “Craigmill Brewery” brand and bottles Craigmill Swallow IPA. It is located in a 18th Century water mill on the river Avon, near Glasgow, in Strathaven, Lanarkshire. The web site for the brewery has a shop for readers in the UK to try and does indicate that single-brand cases can be bought, including cases of Kelpie, a seaweed beer, which is not included in the fourpack. Here is what I think of the four brews that are:

Alba Pine Ale: The label tells me that:Alba is a “triple” style ale, brewed to a traditional Highland recipe using the sprigs of spruce and pine collected in May 1998. This complex rich tawny ale is best drunk at room temperature from a wine goblet. Ingredients: malted barley bree, scots pine and spruce sprigs.I remember thinking before I had tried this ale that I had better brace for something resembling a 1960s institutional floor cleaning liquid. Nothing of the kind. This brew is very well structured with a big malt and sweet pine green front end. It is pretty apparent that there are no hops leaving any bitter edge. Rather the spruce and pine leaves a slight astringency and aromatic heat in the mouth that serves the same function as hops, cutting the cloy of the malt. While the brewer uses the word triple, implying a form of strong Belgian ale, I think that the malty and herbal taste at 7.5% is more analogous to a Belgian dubble.The beer is reddish brown with a very nice tan head that faded quickly unsupported by the low carbination leaving just a rich rim inside the glass. There is lots of woodsy fruit in the glass as well as some whiskey, perhaps smokey notes. At the Beer Advocate, all but 5% of 105 reviewers give it a thumbs up, something I would not have expected for such a unique ale. The finish is orange peel, butterscotch, some heat yet a fresh juiciness quality that would make this rather more-ish if it were available-ish from the LCBO-ish.

Ebulum Elderberry Black Ale: black ale this beer calls itself. It is really an oatmeal stout with fruit flavouring but that is besides the point – the point being that this is very good stout. Elderberry is an ornamental plant here in Canada which grannies grow on their front lawns and make jelly from in the autumn. It is a lovely small fruit bush and, when mature, very productive providing masses of the tart, woodsy, dark grapey berries. It is not that far off a blackberry or what some call a thimble berry but , unlike those, is not shaped like a dark raspberry. It is the perfect compliment to the roastiness and silkiness of an oatmeal stout. The bottle says:It is a rich black ale with fruit aroma, soft texture, roasted grain and red wine flavour, with a gentle finish. Ingredients: malted barley bree, elderberries, roasted oats & barley and hops.It is interesting to note that there is no style called a “black ale” though there is a central European one called Schwartzbeer – but it is a lager. Beer advocatonians pick up the red wine comment and compare to port. Given the truly vineous nature of lambics and other soured beers, I think this is a bit of a red herring but it is not devoid of merit. Again, it is utterly beyond me why the LCBO does not stock the 500 ml bottles as a standing order when it brings this boxed set in each Yule.

I am confused as to the use of “barley-bree” on the lable as I understand this to reference a finished ale, implying I think incorrectly that the other ingredients are infused into that finished ale. I do not think that is the process being employed here given that roasted oats, unmalted, would create a problem with stability if it were merely infused.

Grozet Gooseberry Lager: This deep straw coloured lager pours out quite still, the white head diffusing immediately. The berry flavour is much more forward than in the Ebulum giving a very tangy prominant overtone. It is citrusy – a combination of lemon/orange/lime. The bottle tell us that the ingredients include malted barley bree, wheat, gooseberies, hops, bogmyrtle and meadowsweet – the last two being traditional Scots wild herbs used before hops came to the UK in the 16th century. Unhappy beer advocatonians do not appreciate the goosebeery flavour but as the best dessert I ever ate was a gooseberry-pear pie, I am not worried. The gooseberry matches the tang of the wheat very nicely.

Fraoch Heather Ale: Heather is a lovely thing and, being a Scottish immigrants kid who grew up in New Scotland, a pretty pervasive symbol in my life. Unlike hops, which is a robust annual vine that can grow to hundreds of feet, heather is a low bush that grows in pretty marginal rough places. It has both a sweetness like clover, twigginess and floral blossom aspects. This comes out in the ale, which is otherwise a fairly neutral low-medium pale ale. There is some fruit in the grain which joins with the sweetness of the heather nicely. There is an lavender-orangey thing to it but woodsy rather than fine. The finish is just off-dry and flavourful. Beer advocation is positive. From the brewery’s website, this interesting technique to infuse the beer is explained:

Into the boiling bree of malted barley, sweet gale and flowering heather are added, then after cooling slightly the hot ale is poured into a vat of fresh heather flowers where it infuses for an hour before being fermented.

For me, that is a better use of the infusion description. This one would be a very good every day ale if it were actually for sale here…every day.

So all in all an interesting four pack worthy as an introduction to this interesting brewery. People thinking to make things interesting.