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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?"
"Doug."
Clapping, loudly shouting: "Alright, Bobby! Let's see a seven!"
Next shooter, same thing.
"Hey, buddy, what's your name?"
"Eric."
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
MONGOZO BEER
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.
TWO BROTHERS FRENCH COUNTRY ALE
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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