One aspect of craft beer culture that has always bored me is the fetishization of high-alcohol and extreme beers. There’s a contingent of boozy chuckleheads that will unfailingly rave about any beer as long as it’s strong enough or packed with enough vanilla beans and cocoa nibs, without really considering its drinkability or balance.
The real beauty in big beers like barley wines, if you ask me, is when a brewer can tame all the forceful elements that go into them and the result is something kind of subtle — something worthy of contemplation and repeat enjoyment. A.E. Cross Barley wine from Last Best Brewing in Calgary is such a beer.
Last Best intended the beer as a tribute to Cross, who was the founder of Calgary Brewing and Malting, as well as one of the Big Four who started the Calgary Stampede in 1912.
The brewery released two iterations of the beer at the end of 2016, both made with locally-sourced barley, wheat and rye. There was an unoaked version and a batch aged in rye whisky barrels.
I opened a bottle of the barrel-aged version and I will say without hesitation that Last Best has produced a fine tribute to the beer’s namesake.
The beer, brewed to 11.8 per cent AVB, poured a slightly hazy ruby brown with a compact off-white head. The head dissipated quickly, but left behind a long-lasting halo around the edges of the glass. A sugary sweet aroma pulled me in, followed by a brief flare of alcohol, spicy rye and a pleasant bit of tobacco.
On the palate, the alcohol came sharply at first, making me wonder if maybe this beer was still a bit on the young side. But I didn’t think that for long at all, because it subsided into a nicely complex mix of toffee, raisins, a hint of rye spiciness and some sticky sweetness in the linger — but not treacly sweet.
The aroma got boozier as the beer warmed up, but the flavour profile went the other way, acquiring more subtlety: some tobacco and a nice warming sensation going down. I’d say most of the barrel qualities in this beer come from the traces of rye left in them, as opposed to any woody traits that were discernible to me.
Overall, this beer has turned out mellow and smooth, except for the boozy flash I mentioned earlier. It’s possible you could age it longer and it might get even better, but it’s really enjoyable right now. If you open a bottle, you won’t be disappointed.
For all the emphasis I put on maintaining my independence from the beer industry, there’s no denying that being someone who writes about it comes with access and privileges.
I’ve been honoured to be a part of the judging at the Alberta Beer Awards for the past two years, by dint of having a modest media profile and a decent amount of beer knowledge built up over the past 15 or so years.
I’ve said before, and I’ll say it again, that my resumé puts me at the lower end of expertise in a judging room filled with highly-ranked BJCP judges and industry veterans.
This year, a select panel that included a number of BJCP judges from across the country picked the 2018 edition of Alley Kat Brewing’s Olde Deuteronomy barley wine as Best of Show.
Olde Deut is a longtime favourite of many Alberta beer lovers and the Best of Show title is just another accolade in a long list for Alley Kat, whose strong showing at the 2019 Alberta Beer Awards earned it Brewery of the Year honours.
The recent achievements are an affirmation that Alley Kat, celebrating its 25th anniversary this year, has kept up with the times and continues to make interesting beers to a high standard.
Olde Deuteronomy’s triumph at the 2020 beer awards is also a testament to the legacy that Alley Kat’s founders, Neil and Lavonne Herbst, have left for the brewery’s new owners, St. Albert businessmen Zane Christensen and Cameron French, who bought the company in February 2020.
So, we have good reason to believe that 2018 was a good year for Olde Deuteronomy. If you’ve ever wondered how some of the dusty old bottles in your cellar are doing, I may be able to help you out.
About a year ago, I had the distinct privilege of being invited to Alley Kat by Neil to do a vertical tasting of nearly every vintage of Olde Deuteronomy going back to 1995 — 13 of them — with him and some of the staff.
(I realize I’ve backed into this seriously cool story like a self-indulgent food blogger writing a 500-word essay about eating their grandma’s grilled cheese sandwiches growing up before disclosing their secret method for making the perfect toastie. I won’t keep you in suspense much longer.)
I took notes that day and I have specific observations below for each year, but the TL;DR version is this: with only one or two exceptions, every vintage is holding up nicely — including the oldest bottles. A couple are excellent.
Before I get on with it, some housekeeping about how the tasting went:
Yeah, it was a lot of barley wine, but this wasn’t the proverbial piss-up at a brewery: each bottle was poured into small sample cups and tasted by a group that fluctuated between four or five people, depending on who was coming and going. We took our time, discussed each vintage and had some responsible fun. Nobody drove.
I discovered shortly after publishing this piece, thanks to comments from friends, that we were missing bottles from 2009 and 2011.
Neil said he stored all the bottles conventionally, in his basement, but they were kept at a pretty constant temperature: about 15C.
When we tasted the 2018 vintage last year, the consensus was that it needed to age a little longer. That’s clearly not representative of the beer named Best of Show in February by judges at the Alberta Beer Awards, so my tasting notes for the 2018 vintage are based on a bottle I opened this week.
And now, here’s Olde Deuteronomy year by year:
1995 vintage: Poured virtually flat with no head. Not much visual appeal, but the aroma was an inviting combination of caramelized sugar and sherry-like qualities. The vinous sherry traits showed through in the taste, along with a nice hint of tobacco. “It’s hanging in there,” said Neil.
1996 vintage: Poured with no head, and the body was visibly thinner than a young barley wine. The aroma had vinous qualities, but the flavour was on the spicier side, with hints of clove.
“The ’95 and the ’96 definitely blew me away,” Neil said afterward. (I concur!)
2000-01 “Millennium” vintage: The aroma dropped off quite a bit from the 1996 vintage, but there was nice toffee and caramel present. The flavour was predominantly caramel and burnt sugar but the finish was dry — not a lot of residual sweetness.
2003 vintage: Raisins, spices and fusel alcohol in the aroma. Raisiny flavour, but the finish was a touch solvent-like and distinctly boozy.
2005 vintage: Slight carbonation in the pour, with raisins and sugary plums on the nose. The flavour followed the aroma. The carbonation was noticeable for such an old bottle and played a bit on the palate, but not in a distracting way.
2006 vintage: Poured noticeably darker than the 2005 with a bit of visible carbonation around the edges. The flavour was a bit sour and there was a bit of the wet paper quality that’s a telltale sign of oxidation. “Bad bottling year,” said Neil.
2007 vintage: The aroma checked out — sugary and vinous sherry notes — but it seemed to be suffering from an issue. There was a lingering sourness and a slight pucker in the aftertaste. It wasn’t unpleasant, but it was definitely not to style.
When we talked about it afterward, Neil said that Alley Kat’s original bottling line was at the end of its useful life around this time. Neil suspects the 2006 and 2007 vintages were well-made, but an issue that came later — too much oxygen getting into the bottles during filling — likely affected their aging.
2008 vintage: Vinous, sherry-like aroma. The flavour was earthier and spicier than the nose let on. It finished smooth with next to no alcoholic heat going down. With a new bottling line in the brewery, Olde Deut got back on track in 2008.
2010 vintage: Poured with a thin tan head and aroma of caramelized sugar. The flavour closely matched the aroma: a sugary sweet finish with some lingering heat.
2015 vintage: Fruity esters and raisins in the aroma. The alcohol delivered some noticeable heat going down, but it wasn’t overbearing.
2016 vintage: Poured with strong carbonation and a grainy aroma. The hops had some mildly citric characteristics and the finish was lightly spicy with some cloves. “There’s a little bit of everything going on,” said brewer Chase Gordon.
2017 vintage: Earthy hop aroma, more earthy hops on the palate, along with some caramel malt. I said that it was like a high-alcohol ESB to me. “The hops are surprisingly earthy,” Chase said.
2018 vintage (tasted solo in April 2020): No “pop” when the cap came off and it poured with low carbonation. A small ring of foam formed around the edges and quickly dissipated. Aroma was caramelized sugar, rum, fruitcake and some grapey vinous notes. There was a bit of tobacco as it warmed.
For a barley wine that’s still on the young side, it was smooth and started sweet on the palate. There were nice raisin and plum flavours, accompanied by some earthy hops, before some boozy heat flared up mid-palate. However, it subsided in the finish, leaving some vinous traits in the linger.
There’s already a nice level of complexity and mellowness for a beer that came out at the end of 2018. It’s definitely an enjoyable sipper now — but considering how well nearly every vintage is holding up, you can safely age this one, too.
Alley Kat is rightfully remembered as one of the pioneers of craft beer in Alberta. I don’t think any reasonable person would disagree with that characterization, but memory is malleable: Is it possible nostalgia and the shared experience of discovering craft beer via Alley Kat has burnished that reputation?
I suppose it’s possible, but tasting just about every vintage of Olde Deuteronomy dating back to Alley Kat’s beginnings goes beyond relying on fond memories. It provides pretty persuasive evidence that Alley Kat was doing good things from the start.
Neil and Lavonne Herbst can be proud of everything they built at Alley Kat over the years. Congratulations to them for their most recent honour at the Alberta Beer Awards, and for 25 great years.
And finally, a personal thanks to Neil for inviting me to take part in such a cool experience. It truly was a privilege.
There’s no live hockey to provide inspiration for the latest installment of Hops and Hockey Cards, but the reason there’s no hockey — the coronavirus pandemic — prompted me to look toward the past, when another pandemic brought the hockey world to a stop.
In the spring of 1919, the Spanish flu pandemic ended the Stanley Cup series between the NHL champion Montreal Canadiens and the Seattle Metropolitans, champs of the Pacific Coast Hockey Association. The teams were deadlocked with two wins apiece and a tie between them when several Canadiens players fell ill. The series was called off just a few hours before the deciding game on April 1 and the cup wasn’t awarded to anyone that year. Four days later, Joe Hall of the Canadiens died of pneumonia brought on by the flu.
The Stanley Cup is synonymous with NHL supremacy today, but it was a different story 100 years ago. From 1915 to 1926, champions from the NHL and its forerunner, the National Hockey Association, squared off against teams from rival leagues for the right to claim the cup.
I don’t have any hockey collectables from that period, but I do have a couple of old cards from the years just before that — a time known as the challenge era. Between 1893 and 1914, teams tried to win the Stanley Cup by issuing a challenge to the club that currently held it. With the NHL apparently considering a number of different playoff formats to finish the current season, it seems apropos to harken back to a time when the Stanley Cup was awarded in a much different way than it is today.
If you’ve never read about the challenge era, I highly recommend it. Some of the game’s most colourful lore comes from those years. It was a time when teams from places like Kenora could vie for the cup — and win it. Yes, the Kenora Thistles were on top of the hockey world for two glorious months after winning the cup in a two-game challenge of the Montreal Wanderers in January 1907. The Thistles withstood a challenge from the Brandon Wheat Kings in March 1907, but a week later the Wanderers took back the Stanley Cup by winning a two-game series.
The challenge era also spawned one of the most improbable stories in any sport, in any era: the Dawson City Nuggets’ challenge of the Ottawa Silver Seven (later Senators) in January 1905. The Nuggets trekked 6,500 km from Dawson City, Yukon to Ottawa to challenge for the cup — a journey that took several weeks by foot, dogsled, train and ship. Alas, the trip is the most memorable part of the story. Ottawa easily defeated the Nuggets, who didn’t have a single top-flight player among them, 9-2 and 23-2.
I’m lucky enough to own a card depicting one of the most successful players of that era: Jack Marshall, who won the Stanley Cup six times with four different teams between 1901 and 1914.
I say “lucky,” because when 12-year-old me paid what I considered a princely sum of $15 for Marshall’s card from the 1911 Imperial Tobacco set, I had no idea of his hall of fame pedigree. And if I had an ounce of foresight back then, I would have bought a lot more $15 tobacco cards instead of boxes and boxes of baseball cards that are basically worthless today.
But I digress.
I was mulling over a beer to pair with this historical foray and decided on King’s English Black Tea Lemon Pale Ale, a current seasonal release from Annex Ale Project. Between the name and the addition of Earl Grey tea in the beer, it all seemed thoroughly British, as Canada still would have been in the late 19th century and early 20th century.
All that aside, the inclusion of tea and lemon bring a level of creativity to beer that wouldn’t have existed a hundred-odd years ago. Annex has done a good job of taking the idea and executing from top to bottom. The lemon is brightly citric & meshes nicely with hops they’ve used. There are distinct bergamot and tea notes, but they don’t overwhelm the base beer, which is a nicely-balanced pale ale.
King’s English finishes grainy, and leaves a firmly beery impression. For all this beer’s modern flourishes, there’s a solid pale ale underneath that wouldn’t be out of place in any era. Enjoy it with a pinky extended, if you’re feeling fancy.
The coronavirus pandemic and the resulting lockdown is what prompted me to start sampling beers from my cellar — and more broadly speaking, to re-animate this blog after neglecting it for several months.
It’s amazing what having a surplus of free time and nowhere to go can do for one’s creativity, and it seems I’m not the only one having this revelation. A buddy of mine here in Edmonton, Tofor, said he has been similarly inspired to fire up his blog after an extended hiatus.
When I posted a picture of some of the beers in my cellar a few weeks ago, Tofor remarked he also had an aged bottle of Muskoka Brewery’s Winter Beard Double Chocolate Cranberry Stout. We decided it would be fun to review the beer individually, in our own homes, and post the results on our respective sites. Although we didn’t discuss our findings beforehand, our observations turned out to be pretty similar.
My bottle of Winter Beard is a 2015 vintage that, according to my records, I bought in February 2016. I don’t have any specific tasting notes for a fresh bottle, but I recall enjoying how all the elements hung together and deciding to buy a second bottle for aging.
The aged bottle got off to a promising start, with an attractive tan head and an aroma of cocoa nibs and coffee. There wasn’t any cranberry apparent on the nose.
The flavour started where the nose left off: coffee and roasty malt that bordered on acrid. But the smooth cocoa hinted at in the aroma just wasn’t there. I could taste cranberry but had to reach for it, and the characteristic tartness was gone — it was more solvent-like, like nail polish remover. The body was slightly thin and the small, prickly carbonation felt out of place for the style.
When this beer was fresh, its disparate elements came together and made it an enjoyable sipper. Over time, it’s like those components have pulled apart and are no longer working together. The finish was ashy, not smooth.
The whole thing felt rough around the edges — like time had coarsened those edges instead of smoothing them out. Not all beers improve with age, nor do they keep improving indefinitely. At nearly five years old, it’s likely the fault here is mine, not the beer’s. This beer may still have been on the upside when it was two or three years old.
There’s a sizable minority in the beer community that thinks cellaring is bullshit — that the results aren’t worth the effort and expense put into putting bottles aside. Experiences like this are ammunition for the cellar skeptics, but to me they’re more of a reminder that cellaring is not an exact science.
This is a good argument for buying potential cellar beers in threes: one to enjoy right away, as a “control,” with two set aside for aging. The second beer becomes a bellweather: if it’s still drinking nicely after a couple of years, you can keep aging the third bottle. If it feels like the beer is beginning to go downhill, drink the third bottle sooner rather than later. (Added hint: aging two bottles also gives you more options, like setting one aside for tasting in a multi-year vertical.)
Even though I accept that cellaring is a bit of a gamble, this review and the previous one have been a bit anticlimactic considering the whole point of the exercise is to break up the monotony of physical distancing. I haven’t decided which beer I’ll review next, but I’m going to try to choose something with a more reliable track record for aging. I think that will make things more entertaining all around.
In addition to Original Levity, one of the main channels for my beer writing is a regular column in Avenue Edmonton I’ve had for nearly three years. A lot of times, there are interesting things that don’t make it into the final product, either because of space limitations or because they’re a bit too arcane for a general audience.
Avenue Adjunct will be a home for those odds and ends that didn’t make it into my column: a digital domain for additional context, opinions and digressions worth sharing with readers.
It’s a privilege to have the latitude to choose my column topics, but April’s column about lagers was a particular labour of love because I enjoy them so much and feel they often don’t get the respect they deserve.
One of the things about writing for a magazine is that it requires long lead times. When I wrote the lager column in the early days of 2020, COVID-19 was a distant threat and the coronavirus pandemic was not yet upon us.
When the column came out, my initial thought was that it hasn’t aged well: I’m extolling lagers as the ultimate beer for socializing at a time when it’s absolutely necessary for all of us to keep our distance from each other. If anything, this seems like prime time for cellar beers — an opportunity to wring some enjoyment from our forced confinement by sipping and contemplating the rarities and classics we’ve been holding onto.
That may be so. But it also struck me that the time when we eventually emerge from this and begin reconnecting over a beer will be a time for lagers. It will be a time to raise a glass with friends, take a sip and ask them how they’ve been. And then listen. Then, you might say how you’re doing. Maybe you’re on your second pint by then. The beer is part of the conversation, an element of that shared experience — but the conversation isn’t about the beer.
The best way I’ve heard someone describe this yin and yang of beer came in a conversation between two beer industry friends of mine: Matt Mercer-Slingsby, co-host of Drink this Podcast, and guest Christina Owczarek during an episode of the show recorded in 2019. They posited that there are two kinds of beer. On one side, there are beers that are the moment: big, bold, complex or unique beers that command your attention and demand analysis. On the other side, there are beers that are part of the moment: the beer that makes finishing a tough workout feel even sweeter, the beer you sip beside a crackling campfire, the beer you pull out of the fridge and crack open for a friend who pops by for an impromptu visit.
I have plenty of the former in my cellar — “Holy shit!” beers that I know I’ll enjoy someday. But the beer I’m looking forward to the most is the next one I have with a friend, face-to-face. More than likely that beer will be a lager, and maybe it won’t be memorable in and of itself. But it will be no less beautiful, in its own wonderful way.
A lot of beer lovers end up with large collections of aged bottles saved for special occasions that never seem quite special enough to justify popping them open.
With the coronavirus pandemic keeping most people housebound with a bunch of spare time and nowhere to drive, I would argue that metaphorical rainy day is upon us — though not in the way any of us wanted or imagined. And so, I’ll be cracking open some old bottles and reviewing them in a regular feature I’ve named Locked in the Cellar.
Before we get on with the fatalistic fun, a brief public service announcement: Breweries and liquor stores across Alberta are finding all kinds of ways to keep beer flowing to customers via delivery and pick-up options. My cellar adventure is motivated by boredom and the desire to entertain and connect with fellow beer lovers while we’re all cooped up — not because of any scarcity. If you can, please keep supporting our local breweries and small businesses through the coming days (and potentially months) ahead.
Back to our regularly scheduled program: Last year, I wrote two columns for Avenue Edmonton (here and here) as a sort of “introduction to cellaring” for readers. As I said then, one of the things that makes cellaring so interesting is that unlike wine, aging certain beer styles doesn’t automatically improve them so much as it changes them. Aging a bottle instead of drinking it right away is more a matter of preference, rather than a recommended course of action.
I have plenty of vintage beers in my collection, but I thought it would be fun to begin the series with a head-to-head comparison between fresh and cellared bottles of a beer that’s in regular production to see how aging changes it.
At 8.5 per cent ABV, Aventinus weizenbock is suitable for aging. I pulled a bottle packaged in 2015 from my cellar for comparing with a fresh one.
The fresh bottle
A fresh Aventinus will have a monsterous head if poured too aggressively, so I took my time. Even with the slow pour, a tall beige head with tightly-packed bubbles rose to the top of my weizen glass and used up all the extra room devoted to that purpose.
I swirled the bottle halfway through pouring to distribute the yeast, resulting in a cloudy mahogany beer filling the glass. The aroma was a mix of the expected banana-clove qualities present in wheat beers, along with gingerbread and stone fruit.
Spicy cloves were the first thing to hit my palate, followed by a nice bready flavour from the wheat malt. I perceived gingerbread on my nose, but the sweetness on my palate seemed more like caramel. The fruity esters were more complex than bananas and stone fruits — more like a fruitcake with dark layers containing dried fruits and cherries. The head had nice staying power that lent a creaminess and full body to every sip. There was a definite boozy heat going down, but it was a pleasant warming sensation.
The 2015 bottle
According to the date code on the label, this beer was bottled on July 31, 2015.
I poured the bottle slowly, for reasons explained above. Most of the yeast had accumulated into a sediment on the bottom of the bottle and it stayed there, even though I gave it a swirl. The result was a thin, one-finger head sitting atop a beer that was dark, but clear: mahogany with ruby highlights that were visible when I held it up to the light.
Oxygen gets into older bottles over time, and the resulting oxidation tends to produce sherry-like flavours and aromas. That was the dominant aroma, along with raisin bread and a hint of molasses. Sherry and raisin bread made the biggest impression flavour-wise, but I also felt like the dark malts had become more prominent that turned the breadiness of a fresh Aventinus into something toastier. There was a slightly sharp alcoholic burn, as opposed to the warmth of the fresh bottle — which surprised me a bit. The raisin flavour turned more straight-up grapey in the finish. The carbonation was quite a bit lower than the fresh bottle and the body was noticeably thinner.
To me, Aventinus is a good example of a beer that changes with age but doesn’t get definitively better.
There are some desirable qualities in an aged Aventinus, particularly the sherry traits — but to me, the fresh bottle possessed the qualities that make Aventinus, well, Aventinus.
Aventinus is a big, bold beer. A fresh bottle has a large, dense head that’s visually attractive and contributes to a rich, full-bodied mouthfeel. The banana and clove aromas are strong and pull you in. The elements play back and forth on the palate, along with raisins and dark fruit.
The aged Aventinus is pleasant, but I’d say it’s more subtle and not as complex. I have a few two-year-old bottles in my cellar, and I don’t think I’ll wait until they’re five before drinking them.
Organizers of the Okanagan Fest of Ale announced on March 17 that this year’s event is not going ahead due to the coronavirus pandemic.
The announcement follows an interim step taken March 13 to suspend this year’s festival (originally scheduled for April 17-18), pending a decision to reschedule it for a later date in 2020 or scrub it altogether.
The decision demonstrates that organizers understand that stopping the spread of COVID-19 is the only responsible choice right now. Nevertheless, with the festival set to celebrate its 25th anniversary this year, it must have been made with heavy hearts.
With the festival not happening in 2020, it would have been more accurate for organizers to say the festival is cancelled rather than postponed — but let’s give them a pass. After all, next year’s festival will still be the 25th edition, so in that sense “postponed” is correct: celebrating the anniversary isn’t cancelled, it’s just delayed another year.
In the meantime, what’s happening in the world is bigger than any one person or event. Listen to authorities and take necessary precautions.
More specific to this blog and its audience: Whether you’re in Alberta, B.C. or elsewhere, do what you can to support your local breweries and other places you enjoy. Many taprooms and restaurants have already closed their seating areas, but may be offering takeout and/or delivery. You can also help them ride out the coming weeks by buying a gift card now.
Stay healthy, everyone, and let’s all look out for each other.
The Fest of Ale’s board of directors is scheduled to announce a decision about the fate of this year’s event on Monday, March 16. The board said in a statement that it’s “considering all options” — though presumably, rescheduling or cancelling would seem to be the two most realistic choices.
This year’s event is supposed to be a celebration of the festival’s 25th anniversary. Today’s news is disappointing, but it’s absolutely the right call for organizers to make.
(In keeping with my commitment to transparency, a note about my relationship with the Okanagan Fest of Ale: as a member of the judging panel, festival organizers have paid for my accommodations in Penticton and a portion of my travel to the event.)
When the Okanagan Fest of Ale began in 1996, organizers envisioned it as a relatively modest event to liven up the shoulder season in Penticton.
In 1996, there were 18 breweries on the roster, including (surprise!) Calgary’s Big Rock Brewing.
With the festival celebrating a significant milestone this year — its 25th anniversary — it’s a natural opportunity to reflect on how the Fest of Ale has measured up to that original mission. Considering Penticton has evolved into a hotspot of craft beer culture that’s gaining attention inside and outside of Canada, I’d say “mission accomplished” — and then some.
Sure, it’s standard marketing BS to bill each successive event as the biggest and best ever (just ask the International Olympic Committee) but the 2020 Okanagan Fest of Ale actually has some legitimate reasons to make that claim.
As of this writing, there are more than 90 breweries scheduled to pour at this year’s event — and the list stands to grow even larger by opening day on April 17.
“It’s really exciting to have the Okanagan Fest of Ale included in those write-ups as one of the drivers of the beer scene in Penticton,” says John Cruickshank, president of the Okanagan Fest of Ale Society.
“With the popularity of the event now and the number of people who come in, the impact on the hotels and businesses, it’s super-important to Penticton.”
It’s important to add that Cruickshank isn’t claiming the Fest of Ale is solely responsible for Penticton’s emergence as a beer destination. In conversations I’ve had during six years of attending the festival, everyone connected to the event is quick to credit the hard work of Penticton’s breweries, the local hospitality and tourism sector and a passionate community of beer enthusiasts.
A lively beer culture has grown up in Penticton, with the Fest of Ale alongside it.
As the Fest of Ale has gotten bigger and lured more people to Penticton, a slate of beer-related events has grown around the official two-day program. Among them, the Murderers Row cask event at the Kettle Valley Station Pub after the festival closes has become a coveted ticket around town.
But at the same time, Cruickshank says Fest of Ale organizers have resisted the temptation to let the festival sprawl to a point where it could potentially detract from other beer events Penticton is becoming known for, like Penticton Beer Week in October.
The Fest of Ale was faced with a similar balancing act when planning this year’s event. On one hand, it made perfect sense to celebrate a milestone by going bigger than ever before — but on the other hand, a big part of the Okanagan Fest of Ale’s appeal rests on its community vibe. It’s a festival that’s become known as an event where people have a chance to stop and chat with brewers and learn about the beers on offer without battling long line-ups and tight quarters.
“That’s been a big one for all of us,” Cruickshank says of maintaining the friendly feel the festival has become known for.
With such a dramatic increase in exhibit space, Cruickshank is optimistic that the festival can handle the bigger roster of breweries without worrying about any additional congestion.
Another exciting change for festival goers is the possible addition of a mobile tap truck to the brewery booths and food trucks in the space outside the convention centre. Cruickshank says the truck would be a showcase for breweries that don’t have enough time and/or staff to make the trip to Penticton under normal circumstances.
The effort to bring in award-winning B.C. breweries is a conscious nod to quality — and something the Fest of Ale has become known for. It has earned a reputation as a beer festival for people who know and love good beer.
“Our festival is somewhat different from a lot of the others. The people who come to our festival are more interested in the beer,” Cruickshank says.
The Okanagan is a popular destination for Albertans at any time of year, but it’s particularly sweet in April, when Calgary and Edmonton are usually slogging through Third Winter.
It’s also a getaway that won’t break the bank, no matter how you get there. WestJet offers direct flights between Calgary and Penticton. Flying from Edmonton, via a connecting flight, often doesn’t cost much more.
When we lived in Calgary, my wife Lea and I enjoyed a few getaways to Montana. It was mainly for skiing and other outdoor pursuits in and around Whitefish, but I was always eager for an opportunity to dive into Montana’s rich craft beer culture — particularly in the pre-2013 era before Alberta’s scene took off.
I enjoyed visiting several breweries during our trips to Montana, but I regret never making it to Bowser Brewing in Great Falls before it closed in 2017. A few friends recommended the place, and there was one beer that immediately caught my eye when I visited their website several years ago: a hefeweizen made with jalapeno peppers. With the right execution, I thought it could be an interesting and highly drinkable beer.
Bowser Brewing’s demise prevented me from finding out — until now, that is. I recently discovered Edmonton’s Analog Brewing made a jalapeno hefeweizen called Na’cho Hefe, and I just knew that I had to try it.
From what I can tell, it’s a small-batch release available on tap at the brewery and other select locations. I tracked it down at Little Guy Liquor Store in Sherwood Park, where it was available at the growler bar. After trying the beer over the long weekend, I can say it was worth the drive from downtown Edmonton.
When I first heard about Bowser’s jalapeno hefeweizen, an idea formed in my mind about what the beer should taste like. While I never got to try theirs, Analog’s Na’cho Hefe lived up to my lofty expectations.
You notice jalapeno in Na’cho Hefe right away: it’s in the aroma when you smell it. But so are the elements you expect in a well-made hefeweizen, banana esters and some spicy, earthy cloves. The flavour mainly follows the aroma, but the esters shift a bit from banana on the nose to some bubblegum on the palate as well. The mouthfeel is medium-bodied and just right for the style. The jalapeno is there, but it’s an undertone and provides just a slight spicy tingle. (I took a bit of licence with “Hot and hefe” in the headline, because of its pun value and for the sake of making a Seinfeld reference on that basis. This beer isn’t “hot” at all, so don’t let that deter you.)
Flavouring beer with added ingredients is always a balancing act: First, you have to choose something that will marry well with the base beer. Then, you have to add it in a manner and in a quantity that hits a sweet spot between ensuring people know it’s there, but not so much that it detracts from the drinkability of the beer.
Analog has successfully walked that metaphorical tightrope and made a beer that has a distinct jalapeno flavour, but remains unmistakably a hefeweizen. Most importantly of all, it’s not a one-and-done novelty: I reached for a second glass and enjoyed it as much as the first.
Having said all that, I should acknowledge that I’m more open to experimentation than a lot of beer drinkers. At its worst, beer nerd subculture is insular and isn’t concerned with what a wider audience may want. Fanbois and fangirls often venerate brewers for outlandish things they can do, as opposed to considering whether they should have done it. A beer made with kids’ breakfast cereal may rate as a technical achievement and become a cool conversation piece, but does it have any lasting appeal?
I found Na’cho Hefe plenty drinkable on its own, and I think it has added appeal as a pairing with the right kind of food. I enjoyed it with some barbecue chicken I made for supper, and I bet it would be awesome with (yes) nachos and/or chicken wings, too. I’d love to see Analog make more of this beer, but that’s easy for me to say as someone who isn’t a brewery owner with bills to pay. I’d be happy to see it again, but I also understand if it’s a long time before I do.