Dogfish offers ‘Off-centered Films’

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Dogfish Head in Delaware has announced a film competition. Like everything else from Dogfish it will be a little different.

We heartily believe in the DIY-grassroots-david- beats-goliath approach. And now we want to give independent-minded, aspiring filmmakers the chance to let their own freak-flags fly by making their own films that celebrate the perseverance of the underdog!

We want to incorporate as many different, individual, vignettes of the ‘little engines that could’ into the world of Dogfish Head and we want to celebrate filmmakers whose visions jibe with our own. In addition to the copious booty we will lay on first-through-third place annual winners, we will show many of the competition submissions online and in our pubs and breweries as well. Our goal is to build a short film competition that is as far from the mainstream as our 90 Minute I.P.A. is from Bud Light. So what are you waiting for? Crack open a cold on, pour it into a nice snifter, and let it come up to cellar temperature while you storyboard. Sip. Brainstorm. Sip again. Write dialogue. Sip again. Cast. Sip. Make that film. Good luck. Cheers.

Dogfish already has “Off-centered Films for Off-centered People,” properly described “as anti-ads lampooning the macho, misogynistic posturing of the big breweries and their commitment to drinking everything ICE COLD!”

The brewery can’t afford to show them anywhere but its brewpubs and the Internet, but the downloads are easy and it’s equally handy to e-mail the spots to your friends.

Stone’s Bastard Oxide

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Catching up on this one, since we were away on April Fool’s Day. Even though Stone Brewing can be counted on for something outlandish on April 1 every year the brewery apparently still fooled a few folks with an announcement it is entering the energy drink market with a drink called Bastard Oxide.

According to the press release it contains a special compound called X-Metal Complex. There are many more ingredients on the mock label the brewery created.

And then there is the warning not to drink Bastard Oxide “in an open space during an electric storm.”

Great fun.

They didn’t like the beer

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Anheuser-Busch recently and quietly – we haven’t seen a press release – rolled out a beer called Wild Hop.

The San Francisco Chronicle invited two representatives from Whole Foods to join in a blind tasting, given that Whole Foods is the kind of store Anheuser-Busch hopes will sell Wild Hop.

Wild Hop finished last in the tasting, while Caledonian Golden Promise was first.

(Cyrus) Kayvan, who correctly identified it though he’d never tasted it before, called it “bitter, malty and watery.” (Forrest) Allen’s notes read “manure, very weak.” (Linda) Murphy detected “marzipan, fruity, piney” notes, and said the lager was “thin on entry and shallow on palate.”

Not exactly a ringing endorsement.

The Beer Hunter holds his own

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Jay Brooks reviews Michael Jackson’s appearance on Late Night With Conan O’Brien.

Jay gets it somewhat right when he notes, “Conan and the two previous guests were, I thought, quite rude at times to Michael and the entire segment could be seen as a metaphor for the general ignorance of the public about beer.”

Actually, it seemed that Lucy Liu was mostly putting up with Jon Lovitz, who was a jerk. Conan could have posed better questions but was civil – particularly compared to the audience, which takes us back to the point of the attitude toward beer by the general public. Jackson last appeared on O’Brien’s show more than seven years ago and you wonder how much progress thas been made in the interim.

On the other hand, if it weren’t beer then Jackson likely would not have been there. Correct us if we’re wrong, but do food writers go on this show or wine writers? Jackson was invited because he is a professional beer drinker, and who doesn’t like the sound of that?

Did O’Brien even mention that the Beer Hunter was in town to sign books at Whisky Live New York? Or that Jackson has been nominated for a prestigious James Beard Award for his book Whiskey?

Three books in the world were nominated, but Jackson was on Late Night with five beers in front of him and reminding people to visit BeerHunter.com because of beer. Yes, beer deserves more respect – but it has appeal, and there’s much to be said for that.

Beer Hunter and Conan, Round II

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Great Beers of BelgiumIt’s been more than seven years since Michael Jackson, aka The Beer Hunter, appeared on Late Night With Conan O’Brien but we still remember how much fun that was and look forward to an appearance tomorrow (April 5) night.

Jackson will be discussing beer (of course), perhaps whisky and certainly the release of the latest version of “The Great Beers of Belgium,” the fifth fully revised and expanded edition of the book, including more than 300 new photographs.

As the last time he appeared on Late Night, Jackson will be taking beers for O’Brien to taste. Look closely and you might catch a glimpse of the first labels for the Lost Abbey brand from Port Brewing, including one for Avant Garde.

Weekend link-o-rama

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Oops, wrong glass – not the best idea when you are promoting your beer sophistication.

Grain Belt brew bouse receives National Preservation Award – wonderful pictures.

Results from Great American “Premium” Beer Challenge

Decanting Rober Parker – (ree registration required) a balanced profile of wine’s lightning rod.

Let Us Praise the ‘Wine Snob’ – hear him out.

Cute wine labels – es, beer is guilty too.

Fun fast food facts – and scary.

Arctic temperatures near a prehistoric level when seas were 16 to 20 feet higher – no, not beer and not light-hearted.

Spring offerings, starting with an apple lambic

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New beers and seasonal returnees of note:

– Anchor Brewing in San Francisco brewed Anchor Bock for the first time in 2005. It’s back as a seasonal beer, officially available through May. Anchor makes the beer, like its famous Steam, as a hybrid – fermenting it with ale yeast, then lagering it at a very cold temperature.

Pomme– Lindemans in Belgium has added an apple lambic to a lineup that previously included Framboise (Raspberry), Peche (Peach), Kriek (Cherry), and Cassis (Black Currant). With Lindemans Pomme, fresh apples are added in the form of pure juice, contributing to a light body, a glowing golden color and crisp green-apple flavor.

Importer Merchant du Vin suggests pairing it with rich cream sauces, hearty soups, aromatic cheeses and spicy cuisine.

– Boulder Beer Co. in Colorado chose a less-than-traditional-name, Sweaty Betty Blonde, for the traditional Bavarian wheat beer that returns to shelves next month. The fifth release in Boulder’s “Looking Glass Series” of specialty beers, Sweaty Betty Blonde made its debut in 2004.

Rolling Rock on the block?

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A Pittsburgh newspaper reports that InBev may be looking to sell Rolling Rock (and Latrobe Brewing, which it is made).

Harry Schumacher, publisher of Beer Business Daily, suggests that St. Louis-based brewing giant Anheuser-Busch Co. could be interested in the Rolling Rock brand, while Boston-based Boston Beer Co. Inc., brewer of Samuel Adams beers, could be interested in adding brewing capacity.

Brewing scholarships

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Still time to apply for the two Glen Hay Falconer Foundation Brewing Scholarships available for the 2006 World Brewing Academy Concise Course in Brewing Technology, held at the Siebel Institute of Technology in Chicago.

The Concise Course in Brewing Technology is a two-week intensive program that covers every topic critical to successful brewery operations. The program is designed for brewers pursuing a wider knowledge of professional brewing standards and techniques in order to advance their brewing careers as well as individuals planning to enter the brewing industry.

The Scholarships are open to professional brewers as well as homebrewers from the Pacific Northwest (including Alaska and Hawaii) and Northern California regions (San Francisco Bay/Monterey Bay areas and north). Each Scholarship includes a $500 stipend to help offset travel and lodging expenses.

The selection committee is comprised of professional craft brewers and brewing industry experts. The full application must be received no later than April 20.

For information on how to apply, visit the Siebel Institute website at www.siebelinstitute.com.

Weekly Therapy: Five beer myths

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Every once in a while it is good to revisit these beer myths and set the facts straight.

– The best beer is sold in green or clear bottles rather than “plain brown” ones.

In the years following World War II, in part because there was a shortage of brown glass, European brewers shipped beers in green bottles. It became a status symbol for imports. The color of the bottle no longer says anything about the quality of beer inside, and as we’ve written before green glass gives less protection against beer becoming light struck and developing a “skunky” taste. More on that.

– Ales are served at room temperature in the United Kingdom.

This story also goes back to World War II, when American GIs spent considerable time in England. Cask-conditioned (or “real”) ale is served at cellar temperature, which is in the low- to mid-50s.

– Wheat beers always should be served with a slice of lemon.

This is a matter of personal taste. The tartest of wheat beers, such as Berliner Weisse, are usually served with lemon, woodruff or syrups to cut the acidity. However, wheat beers, from weissbiers to Bavarian weizens to English and American wheat beers, cover a broad range. If you like lemon with your wheat beer, by all means enjoy it that way. But don’t feel obligated.

– Imported beers are stronger than American beers.

This is a function of the alcohol by volume (abv) versus alcohol by weight (abw) issue we’ve discussed here before. Many U.S. citizens think the rest of the world measures alcohol like they do (by weight) and don’t realize that 5% by volume is no stronger than 4% by weight. More on that.

– Light beers are much less likely to give you a beer belly.

A bottle of Miller Lite has 96 calories, while a bottle of Samuel Adams Boston Lager has 160. A brisk 20-minute walk is all that separates those two. So unless you drink your beer a case at a time …

Although beer is partially to blame for beer bellies – it contains no fat, but those calories and carbohydrates add up – the chips, pretzels, pizza, etc. that many people enjoy with beer deserve as much of the credit. A full-flavored beer with a light snack has far fewer calories than a light beer with a pile of nachos.

Want more? Beer Hunter Michael Jackson offers a dozen more.

Weekend link-o-rama

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Eat: NPR cooks with beer.

Drink: How to pour the perfect Guinness. St. Patrick’s Day has passed, but the stout remains.

Drink wine: Wines with critters on labels sell like crazy.

Eat more: Pub grub gets a lift. Gastropubs head across the Atlantic.

Drink from the tap: Hot and cold running beer. Surely the most linked to beer story of the week.

Drink wine – and pay the price : Wine domain names shoot up in value. Can beer domain names be far behind?

Drink something else: Sake from space.

Steal: Beer kegs as valuable as the beer inside them. Not really.

Don’t forget the traditional Irish pubs

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Slate discovers the faux Irish pub revolution. A wonderful lead begins the story: “Ireland, as much of the world knows it, was invented in 1991.”

It looks behind the business of exporting Irish pubs – and as much Irish-ness – as possible in fascinating detail. The story also details how St. Patrick’s Day has recently changed in Ireland:

A few decades back, St. Patrick’s Day was a relatively quiet day in Ireland. It was a religious holiday; pubs were closed, and no one dyed anything green. A typical Dubliner might attend Mass, eat a big meal with the family, and nod off early. In the ’90s, my friends who grew up in Dublin used to go to a hotel on St. Paddy’s Day to watch the American tourists sing Irish drinking songs and celebrate excess.

Where there is celebrated excess, there is a market to exploit. In 1995, the Irish government saw potential in international “Irish” revelry. They reinvented the holiday at home to kick-start the tourist season. Now thousands of partiers head to Ireland for the “St. Patrick’s Day Season” as Guinness has called this time of year. (It used to be called “March” or, for Irish Catholics, “Lent.”) In Dublin, the festival lasts for five days and adds about 60 million euros* to the economy.

All quite true, but a new book, The Parting Glass: A Toast to the Traditional Pubs of Ireland, reminds us that the real thing is alive and well in Ireland.