Barley Mowat 

Archive for May, 2012

A Recipe for Disaster

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Last weekend, Sharon and I sat down with a few beers, a large amount of fruit, and mixed and matched until Sharon no longer wanted beer and I no longer wanted fruit. The reason? To devise three solid recipes with which to populate my three newly primed oak barrels.

In the end, though, I decided to play it safe, and only one true fruit/beer combo will be making an appearance in this round of “Chuck Tries To Poison Himself.” (Stay tuned for next round: “Licking things found in the alley beside Bitter”)


He tastes like… banana! Oh wait… no, no… I got it! That’s meningitis, isn’t it?

So what won round one? The boring and the safe, that’s what:

2 Litre Barrel Primed with Red Wine = Driftwood White Bark, Red Grapes, Brettanomyces
2 Litre Barrel Primed with Bourbon = Howe Sound Pothole Filler, Vanilla Beans, Dextrose, Champagne yeast
5 Litre Barrel Primed with Nothing = Howe Sound 4Way, Dextrose, Champagne yeast

And that’s it, really. The HS beers feature prominently half because I found some Pothole Filler at Darby’s, and half because I’ll need a lot of HS’s bottles to put all this beer back into when it’s done going off in my tiny oak botulism machines.

Hopefully the 2 litre barrels will be ready to go in as little as two weeks, but don’t you worry, I’ll keep this spot updated as I sample these guys along the way.

Oh, and for the curious, yes aging Jackson Triggs in a tiny oak barrel for two weeks did manage to make it somewhat drinkable. And Bulleit becomes… deadly smooth.

Written by chuck

May 10th, 2012 at 7:16 pm

Posted in Beer and You

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A Word on Beer Awards

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If you were up late last night you no doubt saw the early results coming out of San Diego for the 2012 World Beer Cup. Central City walked away with two awards while Russell picked up one. Good on you guys.

Now the rest of you are likely wondering when the swearing will start. It’s rant time, right? Well, it isn’t. While beer competitions are of dubious merit overall, and some can even equate to a paid endorsement, the World Beer Cup is not one of these. Sure, it’s not perfect, and certainly not how I’d run a beer competition, but it ain’t bad. Here’s what they do right:

  • Entry fees are low ($150 per style)
  • They proactively help you ship product over international boundaries, by arranging pick-up points for you to drop off cases of beer for a set price
  • A very low percentage of all entrants wins a prize (~7.2% this year). Some competitions have that up around 90%.
  • Their sponsor list contains not a single producer of beer, or any affiliated brand
  • While they do generally award Gold, Silver and Bronze, their judges are not required to do so. If all the beer in category X sucks, then no one takes home The Shiny

Sounds pretty good, right? Now for the downside. Beer is very hard to categorize. It’s constantly changing, and so are the styles that people throw awards at. For instance, this year the WBC recognized 95 styles of beer–that’s up from 90 two years ago. More categories means more awards, so that means people go home happier, but it also devalues winning.

What’s more, the sheer number of categories often means certain categories are reserved for awful beer. Take, for example, American-Style Lager, Light Lager, or Premium Lager. Yup, three categories featuring repeat winners like Miller and Anheuser-Busch. Take a stand guys, admit that no matter what happens, Michelob Ultra does not deserve recognition, and winning “Best American-Style Lager” doesn’t mean your beer is any good.


Much like how “most graceful car egress after 40oz of tequila” might not be the spotlight on exemplary gymnastics that you’d expect

Next, you can’t win if you don’t enter. While this seems like a no brainer, it does leave the WBC rather under-represented. Missing from BC are Driftwood, Tofino, Lighthouse, Phillips, etc. In fact, only 8 of BC’s 50-odd breweries bothered to send in beer.

The other dark beer competition secret is that the judges just aren’t that good. Sure, they’re often critics or beer geeks, but very rarely are they trained tasters. Us beer geeks are a selective crowd who really honestly do know our beer, but put 30 different beers in front of us (the # judged per person at WBC), and it all begins to blend together a bit.

These people know beer, and can especially pick out bad beer, but the subtle details that make a single great beer great will get lost by the time your palate is on round 10, let alone 30. Interesting use of hops? No luck. Smoked your malt in a BBQ instead of using liquid smoke? Sorry, didn’t notice. Good colour? Oooo… I can still see! Plus marks!

The end result of all this is that beer awards, even the WBC, are a bit of a crap shoot. Generally shitty beer doesn’t get far (unless you’re in the shitty beer category… you usually tell because it’s won by Coors Light, no really), but the good beers are more or less picked at random.

What does stand out, though, are trends. Look for a single beer consistently winning awards year after year, or a single brewery winning many awards in one year. These are signs to pay attention to. Sure, getting a Bronze in English-Style IPA means that your beer was put in front of a whack of beer geeks and they all thought it was good. That’s about all. But getting Silver for the same beer in the same category two years later? That means something.

So congrats to Russell. Well earned, guys.

Find the full list of awards here.

Written by chuck

May 6th, 2012 at 11:02 am

May Beer of the Month: Howe Sound Four Way Fruit Ale

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It’s a new month, and that means it’s time for a new Beer of the Month.

This month the honour goes to the good folk up at Howe Sound Brewing, for their recent fruit-based concoction, the rather imaginatively named “Four Way Fruit Ale.” I assume it has four fruits in it, but to be honest I’m not sure. Nor do I care, because this is a great beer.


Wow. Do NOT search for “fruit four way” on Google Image Search.

In a land increasingly dominated by giant hop bombs, it takes a bit of courage to put out a mild, subtle fruit ale. This is not a huge fruit beer, folks, this is a lightly sweet, low key fruit sipper that tastes vaguely like warm sunshine on your face after a long hike. Or those Peach Fuzz candies; it’s hard to say which.

Howe Sound didn’t nail this beer, as I’ve certainly had better fruit ales, but their willingness to explore this oft-neglected genre cannot go unnoticed. Given my recent obsession with barrel-aged beers, I guess it’s no surprise that I am curious to see how a bit of time in the oak would alter this one. I’d like to guess for the much, much better, but alas we’ll never know.

Why? Four Way was produced in vanishingly small quantities. In fact, the only places I know where to find it are St Augustine’s, The Alibi Room, and Howe Sound Brewpub itself, and the first two are running low. So get out there and try a fairly rare beer style while you can, folks. That Four Way tap will be a hoppy IPA tomorrow.

/PS Gotta say it: that has to be one of the worst logos I’ve ever seen, guys. Did someone load up Photoshop at 4:45pm on a Friday, grab the first three text effect filters they could find, and call it a day? Sure, you’re not printing bottles or anything, but… wow. Just wow.

Written by chuck

May 3rd, 2012 at 5:30 pm

Posted in Beers

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