Travel Back In Time

Twenty years ago, the American beer scene was in chaos.  A handful of people who had been homebrewing with suboptimal ingredients were going commercial, and growing the idea of craft beer in the United States.  Nowadays, we benefit from their legacy with incredible craft beer, and more breweries and brewpubs than anywhere else in the world.  If you want to relive that spirit of innovation, go to Tasmania.

As we have already noted, the Tasmanians don’t go in for the traditional Beer Judge Certification Program styles.  “Dark ales” are close to porters, “wheat beers” could mean Belgian wit styles, hefeweizen, or American blonde ales.  A few “honey” ales attempting to be braggots, and an “apple ale” attempting to be an apple-flavoured brown ale round out the spectrum.

Tasmanian brewers are trying, and they are brave and adventurous, but they do not seem to be leaning on or using the massive brewing knowledge available in the United States.  As a small island state sometimes referred to as “Under Down Under,” it is possible Tasmanians feel disconnected from the greater beer community.  In comparison, a handful of mainland (or “big island”, as some Tasmanians call the rest of Oz) stouts compare quite favourably to American craft stouts.  Bellarine Brewing, 4 Pines, and Prickly Moses all produce excellent stouts, which makes one wonder: are the Tasmanians consciously rebelling against beer trends, and trying to start something even more extraordinary, or are they merely misled and disconnected from the craft brew community?

Cascade, HobartAlcoholTourismCascadeFlight

We have so much love in our hearts for Cascade, it’s impossible to separate our nostalgia from reality.  It’s what got us in to beer, the visitor center is so amazing we wanted to fly everyone there for our wedding, and we go back again and again.  The beer is good, they have a nice lineup, and they know their craft.  Even after our palates evolved, we still enjoy Cascade Draught.

Moorilla, BarriedaleAlcoholTourismMoorillaFlight

Winery and brewery and art house all in one!  The tasting room is amazing, with gorgeous views of the surrounding countryside.  We preferred their dark, and even bought a few to bring home.  Not a large lineup, but well crafted.  The wine we found to be fine, but overpriced for the taste.

James Squires Pub, Hobart

This was a new addition since our last visit, and quite nice.  Quiet when we got there, but with the potential to be rambunctious.  The lineup was aimed to please a more popularist consumer than we are.  Fine beer, just nothing too flavorful.

Iron House Brewery, Four Mile CreekAlcoholTourismIronHouseView

One of the first upscale breweries we have seen anywhere.  I believe there was a golf course.  Beautiful views, surprisingly comfortable space.  Their beer lineup was fine, but not remarkable.

Boag Brewing, Launceston

A tiny tasting area is set aside for dedicated tasters.  We got to build our own flight, and their beer leans decidedly towards the light lager range.  In comparison with Cascade, we found Boags to be just a bit more bitter and breadier.

Seven Sheds Brewery, Railton

Tucked away in a tiny little town, this brewery has the potential to have lots of character.  The lineup was just four beers, and their flagship Kentish Ale was odd.  Nothing struck us enough to buy for the road.
Tasmania’s beer scene has a ways to go before they’ve come up to the same level we experience in the US.  Their wine, however, is absolutely amazing.  When we visit Tassie, wineries definitely top the list.  Breweries are more a curiosity than a destination for us on Under Down Under.

6 Ways to Do Budget Alcohol Tourism

Travel in general is expensive.  Once you add the cost of alcohol and eating at brewpubs and similar establishments, it can be daunting.  We’re here to tell you it may not be as expensive as you fear.
1) Motel 6 and Super 8

We arrived at a Comfort Inn, price tag of $105/night.  After 10 AlcoholTourismMotel6minutes of driving, we found a very nice Motel 6, price tag of $60/night.  Since we were planning to stay two nights, we saved nearly $100 with just a few minutes of research.  We cannot stress enough- find affordable lodging.  If you are overseas, hostels are usually a good option.  Always always check the room before you commit, though.  We have encountered some budget accommodation which was definitely gross, but most of them are perfectly fine.  Our advice: avoid the fancy pants hotels.  Stay cheap.

2) Bring a friendAlcoholTourismAshevilleFriends

If you don’t have a significant other who loves alcohol touring, bring a friend!  Gas, lodging, and similar expenses can be split.  Also, very importantly, you have someone to finish off beer and wine tastings while you drive safely.  If you have a number of people you can be in a small space with for hours on end, pile your friends together for a tour!

3) Share meals

You plan to fill up on beer, right?  So why buy an entire meal for yourself?  Beer is filling- split a meal with your compatriots and fill up on delicious, tasty beer (or wine, or spirits).  We have done this for a couple of years and it dramatically reduces our costs.

4) Drink in

It is tempting to have a night out on the town with delicious beer, wine, spirits, etc.  As much as possible, though, get your booze to go.  Get a growler, buy some bottles of wine, and enjoy them back in your motel room.  You can still experience the pleasure of the drink you have purchased, for a substantially reduced cost.

5) Eat Out Less

We eat no more than two meals out a day, sometimes only one. AlcoholTourismEatIn If you stay at a motel that offers breakfast, take advantage of that and skip lunch.  If you plan to have lunch and dinner, don’t eat out for breakfast.  If you are staying in a hostel, shop at the grocery and cook your own food.  When you do eat out, takeways and fish and chip shops (overseas) and pizza and pubs (at home) provide good food for low cost.

6) Build Delicious Flights

Many places have set beer or wine tastings, which may include drinks you don’t enjoy.  Instead, try and build your own.  That won’t waste any beer or wine (our IPA taste glasses often remain mostly full) and will give you the best experience possible.

Alcohol touring, like any travel, has associated expenses.  Being smart with your money, travelling with friends, and keeping it simple will help to keep those expenses handle-able, so you can enjoy more alcohol locales!

Indianapolis

Downtown Indianapolis is dominated by sports facilities – a Indiana State That Worksstadium, fieldhouse, and baseball field exist within a half mile of eachother.  Indiana also seems to embrace the midwestern spirit of Working Hard.  Also, who knows anything about Indianapolis?  On the basis of these variables, I expected to find little other than Coors or Bud Light for beer.  Fortunately, I was pleasantly surprised by the pubs of downtown.

As I walked through downtown, every fancy-ish restaurant was packed with people.  Businesspeople, people dressed up on dates, etc.  The restaurants were clearly swanky and not to my liking, so I assumed the brewpubs would be packed to the gills.  The brewpubs were the quietest places in all of downtown.  While this was good for me, it’s also a little sad- why are you people patronizing the swanky places and not the good beer places?!?

Loughmiller's Pub & EateryLoughmiller’s Pub and Eatery was a decently quiet Irish pub, although the sports had obviously invaded, as they have in many American Irish pubs.  The beer and food were both good, though, and rain poured outside while I refreshed myself en route to more beer greatness.

Taps and Dolls was virtually abandoned, and had a decent- if not stellar- beer lineup.  Tow Yard Brewing had two fellows at the bar and myself on a Saturday night.  It was weird.  The beer was too hop-centered for my taste, but the bartender was talkative and clearly interested in beer.

It’s difficult to say if I would recommend Indianapolis or not.  On the one hand, it was safe, Tow Yard Flighteasily walked, and had a decent selection of beer-focused establishments which were quiet.  On the other hand, it was eerily empty in those establishments and the beer was only passable- not exceptional.  Like Indiana itself, I support.

Two Steps to a Great Brewery

Beer comes in an incredibly wide variety.  While there are many types of wine and mead, the flavour spectrum of wine and mead is narrower than that of beer.  This is one reason we Alcohol Tourism Beer Varietyenjoy beer as much as we do- Susan can enjoy her sours and I can enjoy my wood-aged beers, sometimes at the same brewery.  This means we’ve been to hundreds of breweries, and we have identified a handful of variables which we feel makes for a ‘good’ one.  It’s difficult to know any of these ahead of time, so you can’t exactly plan your trip around them.  However, you can make notes for future trips and other travellers!

1) Variety

I cannot emphasize this enough.  Whenever we hit a brewery which is _all_ hop oriented, or _all_ sour, or even _all_ Belgian, it’s just not as pleasant.  Note above where we talk about the flavour range of beer?  Why limit that when you decide what beer to make?  The most successful breweries have something for everyone, regardless of season.  During the summer, for god’s sake, please at least have an amber or brown, if not a porter or stout, for those of us who like the malt side of things.

2) True to Style

We’re kinda beer geeks.  As such, we know about the BJCP beer styles– not enough to be certified judges ourselves (at least, probably not…) – but enough to know when an Irish Red is a little too malty or a little too flavourful, or when a porter hasAlcohol Tourism Beer Types a bit too much burnt character, or when they’ve gone off the res with citrusy hops in an English bitter.  If you label something an APA, make it to style.  If you want to put a unique spin on it, that is great- just make sure to note that in the description.  If you want to go completely unique, fine, but at least give a base style or flavour profile we can work from.  But, ideally, make the beer to style.
It’s a short list, because it’s not that hard.  We understand there’s all sorts of elements like financing and marketing and the actual brewing process- that’s all important and great.  As a consumer, though, we just want these two things.  And it is absolutely incredible how few breweries get these two right.  Copper Creek in Athens is one of the best along these two points, as is Green Man in Asheville.  Copper Creek has only four beers, but they’re always made perfectly to style, and there’s something for everyone: a light-bodied beer for those who want something simple, a hop-focused beer, a dark beer (porter or stout on nitrogen!), and a miscellaneous, like a Scottish or a Belgian of some kind.  Every brewer can take a note from these guys.  Check them out if you have a chance!

The Beer That Started It All

Susan and I had relatively little experience with alcohol when we met eachother.  She turned me on to making cocktails, since it was a way to show affection and that I was interested in her.  We both enjoyed wine of all kinds and Guinness, but didn’t enjoy many beers or spirits.  We certainly had no experience with cider or mead.

On our first trip to Oz, we did our Waterfalls and Wineries tour,Alcohol Tourism Cascade Building the start of Alcohol Tourism.  On that same trip, we tried all the local beer offerings and found one quite to our liking- Cascade.  Cascade was made locally in Hobart, from water coming from Mount Wellington.  It was a clear, light-ish lager, but with much more flavour and depth than one experiences in American light lager (Bud, Coors, etc.).  We drank a lot of Cascade on that trip.  When we visited the Cascade visitors center, they offered beer brewing kits.  They didn’t even sell Cascade off the island, much less overseas.  I thought, “Aha!  A way to enjoy awesome Cascade back home?!  Sold!”  I bought the beer making kit and brought it home.

The local brewing store, Blockader Homebrew, had all the equipment I needed ready to go.  The proprietor suggested I try another kit before the Cascade kit, just to get the process down a bit.  I took his suggestion and brewed my first batch, splattering bleach all over the kitchen in my process of sanitation.  The beer turned out pretty well, all told, so I fired up the Cascade.

This turned out less well.  I suspect that the can was quite old, and I’m sure shipping it hadn’t helped its temperament.  I dumped most of the batch as undrinkable, but by now I was hooked.  The process was fun.  I got to clean stuff.  I like cleaning.  For the next few years I did a lot of homebrewing and Susan and I did a lot of beer tasting.  Our evolving knowledge encouraged us to do our first real Alcohol Tour- a trip to Colorado where we hit dozens of brewpubs and tried more than 130 different beers!  Since then we’ve continued to expand our palate and explore more types of alcohol and visit more locales than ever before.

Alcohol Definitions

Let’s talk in detail about drinks that can get us ethanol.  Ultimately, they rely on conversion of sugars into ethanol and carbon dioxide by yeast.  The differences are in the source of sugar, type of yeast, the process, and what’s added.

 

NE Trip Wine

Images of our collections from our NE trip.

Wine

Grapes serve as the source of sugar in wines, although you may see strawberry wine, peach wine, and similar fruits which can also provide the sugars.  The yeast is usually killed and then the wine filtered so that the product is stable over time.  The different types of wines (merlot, chardonnay, etc.), called varietals, are determined by the variety of grape used in their production.  Table wine is used to refer to wine that is blended and not necessarily from a single varietal.  Vermouth is a wine fortified with a spirit (like brandy) with various spices and botanicals added.  A wine maker is a vintner and a place that makes wine is a winery.

NE Trip BeerBeer

Grains such as barley (typically), wheat, and rye serve as the source of sugars.  The carbohydrates in these grains are too complex for the yeast to break down directly, so the grain must first be malted and mashed to produce fermentable sugars.  Not all of the sugar is metabolized, leaving the beer sweet.  Hops are added as a bittering agent to balance the beer.  Beer is either an ale or a lager, depending on the species of yeast used to metabolize the sugar and the temperature at which fermentation occurs.  The different types of beer (india pale ale, stout, Oktoberfest, etc.) are produced primarily by altering the type and amount of grain and type and amount of hops.  A beer maker is a brewer and a place that makes beer is a brewery.  A brewpub is a restaurant which makes their own beer.  A beer bar is a bar which focuses on having a large selection of craft beer on draft.

Cider

Apples provide the sugar for ciders.  It is handled similarly to wine.  Most ciders are blended from different types of apples.  Cider apples are often ones that cannot be sold directly to the public due to bruising, size, or other defect.  A cider maker is a cider maker and a place that makes cider is a cidery.

NE Trip MeadMead

Honey provides the sugar for mead.  Honey wine is sometimes used to describe mead.  Many meads have fruit or spices added to them, as the taste of simply fermented honey (called a show mead) is not to the liking of most Americans.  Meads that have fruit added are called melomels, meads with spice are called methegline, mead with a grain (like beer) are braggots, mead with cider are cysers, and mead with wine are pyments.  A mead maker is a maizer and a place that makes mead is a meadery.

NE Trip SpiritsSpirits

Alcohol drinks containing over ~18% ABV are difficult to attain by simple fermentation.  There’s only so many sugars the yeast can metabolize and only so much alcohol they can live in before they shut down.  For commercial spirits, the path to a higher ABV is distillation.  In distillation, the base alcohol source is heated, vaporizing the alcohol, which is then condensed and collected.  This minimizes the contribution of flavour from the base alcohol source.  Corn, grains, potatoes, rice, and many other sources of sugars have been used.  Ultimately, how the spirit is handled after distillation contributes the majority of flavor.  Covering all spirits is beyond the scope of this article, but generally vodka, gin, whiskey, brandy, and rum are the most commonly encountered craft spirits.  A spirit maker is a distiller and a place that makes spirits is a distillery.

All of these locations provide opportunities to explore your palate and create new experiences.  Different laws throughout the US and the world affect which of these you will encounter on an alcohol tour.  Knowing your options will expand your opportunities and improve your enjoyment!

Vertical Beer Tasting

Most people don’t realize you can cellar beer similar to how you cellar wine.  It undergoes similar chemical processes- notablyUinta Vintages oxidation.  The spice and hops in beer fades with time, and the flavours usually become more blended and complex.  Beers come out in vintages, just like wine, although they’re rarely labelled as such.  Although most mega beer companies (Bud, Miller, etc.) strive for consistency year after year, smaller operations may adjust their recipe based on their own evolution, availability of ingredients, etc.  These small changes can contribute to changes in batches and certainly changes in vintages.

We have been hoarding beer in the basement for five years.  High gravity beers age better than regular gravity beers, so they’re all over 8% ABV.  We tried to collect beers which come out consistently- Dogfish Head’s Midas Touch and Weyerbacher’s Fifteen were the most successful on this score.  A few we had only two years’ worth.  After collecting for five years, we decided to open them up with some beer-loving friends.

Vertical Beer ListWe had a total of fifteen different beers of at least two vintages, and a few with four vintages.  It turned out to be more alcohol than anticipated.  We didn’t meet our goal of finishing it all- only about a third was done in by us and our nine friends.  The conclusion for most was that the older beers were nice if you appreciate smooth flavour, and the newer beers were better if you wanted distinct flavour.
Hoarding beer is a great hobby, but ultimately too much for us to keep track of.  If you haven’t tried it, we’d strongly encourage you to collect for a vertical tasting of your own.  It was a singularly remarkable experience.