May 26, 2018

Beer Break

Beer Break Vol. 2, No. 30
A beer named Bobby

May 2, 2002

On Monday, Odell Brewing Co. in Fort Collins, Colo., releases a new beer for the summer. It is a Kolsch-style ale that has been available at the brewery a few local bars, and is now being bottled for the summer. It's simply called Bobby.


Should this qualify for our list of great beer names? Maybe not, but the story behind it is too much fun not to pass along. As part of a cross training exercise, the beer was first produced by the Odell packaging teams on the brewery's 5-barrel pilot system. Since the packaging crew made the beer, they got to name it. After hundreds of names were tossed about Ryan King finally said, "Let's just call it Bobby." The rest of the crew answered back in unison, "Bobby!"

This makes sense once you know the background:

A few years ago, the owners treated the Odell Brewing staff and significant others to a trip to Las Vegas. Sometime after midnight, there were around 20 Odell Brewing employees, wives and husbands surrounding a craps table and enjoying the ambiance. Everyone at the craps table was from the brewery, except for one guy, apparently from the East Coast, judging from his accent. Craps is a friendly game, and he was a friendly guy.

The conversations went something like this.

Friendly Guy from New York to brewery guy with the dice: "Hey, buddy, what's your name?"


Clapping, loudly shouting: "Alright, Bobby! Let's see a seven!"

Next shooter, same thing.

"Hey, buddy, what's your name?"


Clapping, loudly shouting: "Alright, Bobby! Let's see a seven!"

And so it goes...

They never learned got the stranger's name, but he was still seen in the Monte Carlo Hotel at 4 a.m., playing craps, and cheering for Bobby. "If he's out there, we don't know," notes a company press release. "But we do know that if you don't know somebody's name... 'Bobby!!'"

Pairing of the week

Nut brown ale sauerkraut, pork medallions and nut brown ale. A sauce of sauerkraut, nut brown ale, honey, sugar, and cinnamon (or any other spices that might interest you) works particularly well with pork (the tenderness of the pork and sweet-and-sour of the sauerkraut complement each other splendidly). The sauerkraut also goes very well with kielbasa, knockwurst, bratwurst and hot dogs. Serve with the same nut brown ale you used in the sauerkraut or consider an American amber if you choose a spicier meat.

Tasting notes

Brewed by Brouwerig van Steenberge in Belgium Brewed for a California importer with roasted malt and African palm nuts, said to be based on a recipe from Angola.
Michael Jackson writes:
Rocky, well-retained head. Fine bead. Distinctive deep orange-sheen color. Appetizingly fruity aroma. Skins of dessert apples? Appetizingly dry, slightly lipstick-like, waxy, oily, creamy, texture and flavor. Tropical fruits (paw-paw?). I would never have guessed it had 7% alcohol by volume. The Belgians can brew well even when they are producing a gimmicky beer.

Brewed by Two Brothers Brewing in Illinois
Roger Protz writes:
Polished amber in color, with a collar of tightly beaded foam, the beer has a fascinating and complex aroma of gently roasted grain, aromatic hops and glace fruit. The hops come burst through on the tongue, vying for attention with juicy malt. The finish is long and well balanced, with warm toasted grain, bitter hops, and tart, spicy fruit. A splendid companion for smoked dishes, blue cheese or flammenkueches, the thin-based pizzas for French Flanders. Sante!

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