Brew-lovers flock to Northwest for "Olympics of beer"

Seattle PI ^ | 4/12/06 | Curt Wormwood

[pissant]

OLYMPIA, Wash. -- What's it take to spend a full day tasting some of the world's best specialty brews? For Chuck Skypeck, early morning exercise and a big breakfast, followed by an equally hearty lunch.

That regimen was a must for Skypeck at this week's World Beer Cup, because unlike their colleagues in the world of fine wine, the judges weren't wasting any of the samples on a spittoon.

"We're beer drinkers. We don't spit," said Skypeck, co-founder of Memphis, Tenn.-based Boscos brewpubs, with a chuckle. "I think especially with beer, you're not going to experience the full flavors, the character, unless you take that swallow. It just completes the experience."

He was one of about 1,900 brewers, business owners and beer lovers who flocked to the Pacific Northwest, an epicenter of the modern microbrewing boom, for this week's beer competition and annual Craft Brewers Conference.

They're gathering at a heady time for the industry, which is seeing its small slice of the alcoholic beverage market increase.

Last year's sales of craft beer were up by about 9 percent, the second straight year of impressive growth. At the same time, mass-produced national brands saw a slight decline.

Industry leaders say the resurgence, the biggest since craft beer's mid-1990s boom days, reflects a general shift among American consumers toward richer, more flavorful products.

"You look over the last 20 years, and the fact that salsa has replaced ketchup as the leading condiment in the United States, and the whole sort of coffee revolution that was launched by Starbucks," said Ray Daniels, marketing director for the Boulder, Colo.-based Brewers Association.

Age also plays a part. While Baby Boomers appreciate slightly pricier craft beers, the newest generation of beer drinkers has an independent streak that also favors small-batch regional brews, said Paul Gatza, the Brewers Association's director.

"Their level of loyalty pretty much exists to the next thing they want to do. I think that bodes well to getting out of this corporate beer mentality," Gatza said.

This year's installment of the World Beer Cup, a biennial contest for microbrews dubbed "the Olympics of beer competitions," is the largest ever, Daniels said.

The association designated 110 judges to smell, sip and savor their way through some 2,275 beers, sent from about 540 breweries in 55 countries.

The samples were shipped first to the association's Colorado headquarters, then collected and trucked to the convention site in Seattle - with extras held in reserve in case of an accident.

The top finishers in some 85 categories were to be announced Friday, with flavors ranging from familiar varieties like pilseners to experimental brews incorporating different vegetables and spices.

In between, there's plenty of time for brewers from around the globe to rub elbows and swap trade secrets.

"It's kind of a cutthroat business in some ways, but small brewers have really felt the need to make sure we're all helping each other out," Skypeck said.

"I think it's probably to do with the fact that the industry itself has some enemies, kind of neo-prohibitionists. There's always someone trying to basically put us out of business or increase our excise taxes or whatever," said George Hancock, founder of Seattle's Pyramid Breweries.

With the judging finished Wednesday, Skypeck and others who'd spent two days holed up in separate tasting rooms were free to roam the aisles of Seattle's convention center, catch up with colleagues and give their palates a rest.

"You know what the real downside is?" he said. "After 53 samples of beer last night, we had our opening reception ... and guess what I didn't want to drink?"

[pissant]

But can you fall off the bar stool without spilling?

[RMDupree]

So that's what you've been up to lately. *wink*

[pissant]

And making women movie star attractive at 1:00 AM.

[pissant]

grassy-ass

[Horatio Gates]

Good article that covers the basics well. knews_hound.

Have you ever had problems brewing with the garage door open? I'd be afraid the wind would gust and blow a bunch of dust into the wort? I'd never get away with that here. I'm assuming those pics were at your house.

[Horatio Gates]

I think I've done that. Once.

Now, beer badminton...thats a real man's sport

[knews_hound]

I have never had a problem period.

I have tried to boil with the door closed but P-U did it stink and the noise from the 70,000 BTU burner is like the Space Shuttle going off.

Then again, I am on Northern Calif where it is not only mild, but very green to boot.  With all the rain we have had this season, dust is the last thing I have to worry about.

That recipie is excellent BTW for those folks who "dont like homebrews".

It was a dead ringer for Becks and as it aged, it only got better.

I will be brewing many batches for the upcoming 100+ Degree days ahead.

Cheers,

knewshound

Brew Your Own

[Ramius]

Hey... cool... :-)

I went to the northwest microbrewery festival a few years ago. It was a hoot. You get this tiny little glass, and go around to dozens of brewers and get free samples.

Some of these guys make some really amazing brews. Though... after the first thirty or so... the palate gets less selective... :-)

[RMDupree]

Though... after the first thirty or so... the palate gets less selective... :-)

I should think so! ~snicker~

[spinestein]

The beer I brew most often (about twice a year) is my Raspberry Imperial Stout. With a head and roasted flavor like a Guinness and around 7 percent alcohol, it ain't no sissy beer.

And the best part is, I grow my own raspberries and cascade hops. They're just starting to poke up out of the ground now. Aaaaah, spring!

[5Madman2]

Outstanding article-good luck in any competition.

I have never competed. Honestly, I'm kind of a throw it all in the boiler, cool it down, and get the yeast pitched kinda guy. If it tastes good, try to do the same next time

I have seen guys in the homebrew shops that make it sound more like molecular chemistry than something done for enjoyment. That just doesn't seem like fun.

From your article it looks like you have struck the righ balance between enjoyment and attention to detail. I can learn from you

[5Madman2]

My god I love that Liver is evil thing

[Horatio Gates]

I have never had a problem period.

I'd like to use my garage for brewing. I'm in the Cascade foothills and tend to be in a spot that develops weather. Being in the cul-de-sac at the end of the street, the wind blows everything down my way into my yard. Trash pick up day is always interesting to see what I'm getting blown my way from the neighbors

[DTogo]

An excellent reminder to set aside the rum and pour myself a cold homebrew this weekend instead!

[knews_hound]

I have my Brother (The Engineer) to thank for that.

I used to brew like you until he shamed me into being a bit more professional.

I have to admit, the results are not only much more repeatable, but generally a much higher quality as well.

The converted Ice Chest for a Mash Tun was a revelation to me.

And whatever you do, get some converted kegs.  The difference between brewing 5 gallons and 10 gallons is about 1/2 hour.

A half hour extra for twice the amount?   Deal.

I have plans for how to convert the kegs without welding if anyone is interested.  Total cost, minus the keg itself is 15 bucks.

Once again, a deal.

Mmmmmmmmm, Beeer



Cheers,

knewshound

Brew Your Own

[Ribeye]

I brew the same way you do.

I take Charlie's advice evertime. Don't get sloppy, but don't worry so much it's not fun. I like the beer I brew and have yet had a bad batch. Keep it clean, use fresh ingredients & tasty water, read up on recipes to experiment with and go to it! I've gone from full mash back to partial mash. It's easier with the kids and I still make great beer.

I don't have the patience to get technical with my IBU's, acid tests, etc....

[Lurker]

By all means please take it up again.

My first beer of 2006 is going to be a smoked Heffe Weisen. I plan on cooking the wort in my backyard over an open oak fire.

That beer is going to rock.

Now that I've found a good local source for wildflower honey, another batch of sparkling mead is going in the fermenter right after that.

L