Our Local Beermeister

by Ben Casella

The first month of the year passed by in a snowy, cold blur. Now, (yes, a month late), I’m finally getting down to my New Year planning - new goals,  new thoughts, new spins on old ideas and, most importantly, new brews.  It's 2011 and, according to the Mayan calendar, we have exactly 24 months (including the last one) before the world ends.  Are you thinking what I'm thinking?  Because I'm thinking – PARTYYY! Am I joking? Is this whole Mayan thing for real?  Who knows? There's no font for sarcasm. There are, however, at least three reasons to celebrate 2011 in style. Two are from Oregon, and one is from Malta. That's right, get out your seventh grade geography books, because Malta does exist. Enjoy, unless you gave up hops for New Years (in which case, God help you).

Rogue Maierfest Lager - This product of the well-known Rogue Ales Brewery is dedicated to its brewmaster, John Maier. No, not that guy who sang that song about that girl that he made out with in the music video (not that I DVR'd it). Mr. Maier is an artist of a different medium, and he does not disappoint. This malty lager has a refined nose with a color to match. The first edge of the sip really coats the whole mouth with a complexity that is as harmonious as it is meticulous. The delicate balance of malts and hops really give this brew that fullness of flavor, yet the quick decay allows this rich mixture to simmer just long enough without that feeling of "why do I still feel like I never swallowed this sip?".  A distinct and precise brew from an obsessively definite brewery, this crisp and dry lager finishes with a freshness that'll make you think of new beginnings and good times ahead.  I recommend it with a Dutch Reuben from the Sunshine Bakery.

Chatoe Rogue - Another fine product from Oregon's Rogue Ales Brewery, this brew prides itself on being a "first growth OREgasmic ale."  No, it's not like that shampoo commercial (of whose product I may or may not use). This ale is made with barley and hops from Oregon. So, not one thing is outsourced, giving the sipper a distinctly Pacific Northwest experience from open to finish. The nose hints of orange and other unspecified citrus flavors, foreshadowing a hoppy bite.  However, from the first moment of the first sip, a fullness of flavor (that is not easy to come by with ales) engulfs the entirety of the tongue, yielding a completeness of flavor that few ales can offer. I guess that's the "OREgasmic" aspect of it.  So, feel free to light up the proverbial cigarette after you finish this smoother-than-most ale (or you might just want to crack open another one).

Farsons Lacto - A milk stout from Malta? The alliteration practically writes itself (man, I should really charge for these insights). It pours like an oatmeal stout (exactly like a Farmer Fran's if you've spent much time in the Northeast).  The taste is as sweet as the nose, and the milky aspect really does well to take the edge off of the fact that it is a stout. In fact, if you're a light beer fan who has never really tried a stout before, a Farsons Lacto would serve the dual purpose of being a good and user-friendly diplomat for this class of beer.  It's rich enough to remind you that you're drinking a stout, but easy enough not to overwhelm you (or scare you away).  Try it with that 84 percent dark chocolate you promised to eat exclusively for the New Year but angled for a Charleston Chew instead.  The paradoxically softer aspects of this stout will do well to complement dark chocolate or anything bitter, for that matter.

These quality brews can be found at Eighth Street Tobacco (corner of Eighth and Ellis).

Ben Casella hopes Charleston Chews still exist.  He hasn't had one in a while, and he has never had one in Charleston.  He has, however, had more than he'd care to mention at the Brynwood Pool.