2018 Beer in Review

It’s that time of year again, another year gone.  The time to look back and reminisce and also look ahead to the year ahead, which like an unwrapped present offers so much promise.

Brewing:

Like last year, I only brewed 8 batches this year, but I began to fall into a bit of a predictable rhythm. Two weeks ago I brewed my last batch of the year, another batch of my Black Flag CDA.  I never expected to have a “flagship” beer, but that’s what this one has turned into.  I made 4 batches of it this year, and the most recent was my 13th batch in the last three years.  I have this recipe dialed in to the point where I just remake it, I don’t make any changes or adjustments.  The other four batches were two batches of a British Strong Bitter, a style I had never made before but rather enjoyed, my annual batch of Belgian Dark Strong, and a re-brew of my Imperial Milk Stout “Waiting for Santa” that I made a couple years ago.

Competitions:

Also continuing the trend from last year, I traded quantity for quality.  This year was really remarkable from a competition standpoint.  I started the year with an early surprise. I was invited to pour my Rum Barrel Stout at the people’s choice for Stout Bout and then was awarded 1st place in Wood Aged Stout, which I did not expect.  This was followed by a gold medal at COHO Spring Fling for my British Bitter and then a gold medal at Heart of Cascadia for my CDA.  Three category wins with three different beers was pretty shocking.  The COHO medal earned me points for the Oregon State Homebrewer of the Year program, which was one of my 2018 goals.  My Belgian Dark Strong took a third place at the Oregon State Fair, and then took 1st place at Salem Harvest Classic and received an Honorable Mention for Best in Show, essentially 4th place BOS, although there’s no ribbon for that.  I rounded out the year with a 3rd place in Specialty IPA at Fall Classic with my CDA.  6 total awards, 4 of which were 1st Place.

Judging:

I was able to judge 5 competitions this year, starting again with Best of Craft Beer.  I also served as Judge Director for the OBC Fall Classic at the end of the year.  Based on travel plans and work schedule, I won’t be returning to Best of Craft Beer in 2019, but hope to someday judge that competition again.  It’s a lot of fun and of course we get to bring home a ton of beer.  At the time of my last Beer in Review, I had taken the tasting exam but hadn’t received my score back.  I increased my score from a 76 to an 80, which is good enough for National.  I plan to take the written exam at some point in this year, but I don’t expect to do well enough on the first try.  Several people have recommended to me to just take it so I have an idea what it’s like.  My goal for increasing my rank is to have opportunities to judge at larger competitions like the NHC Finals, GABF and the Oregon Beer Awards.

Travel:

Well 2018 was a pretty amazing year for travel.  We started the year in January with a trip to Mexico.  We visited one brewery (Todos Santos Brewing) and tried several local and national Mexican brews.  Fresh Modelo Negra on draft is an amazing beer.  The bottles you can get here are nice, but don’t quite do it justice.  In April I traveled to Montréal, Quebec, Canada to attend a Siebel Brewing Microbiology Course.  This trip was paid for by my work and was an interesting, albeit difficult, learning and travel experience.  They crammed a lot into two weeks, and I did manage to visit 8 breweries while I was there and tried several other local offerings in cans and bottles. The tour and tasting at Unibroue was definitely the highlight of the trip. In June we traveled to Houston and Austin, Texas. The Houston part of the trip was a church conference, so certainly not beer related, but the Austin portion was visiting with family while we were in the area, so a lot more relaxed.  We did visit three breweries in Houston on the last day when our main responsibilities were over, and two more in Austin as well as trying some local stuff on draft and bottles around town.  Sadly, some of the big name breweries, like Jester King(Austin) and St. Arnold(Houston), were closed the days were were in town, but with family in the area we know we will return soon. Oskar Blues in Austin was very cool.  We finished the year with a trip to visit my family and friends on the East Coast for Thanksgiving.  We visited one brewery in Garner, near my friends house and also spent two days exploring Asheville, which has blown up into a beer mecca since I left the state.  The highlight of that trip was the tour at New Belgium, which is always a good time.  We’ve now visited the Colorado and North Carolina locations for New Belgium.  If you haven’t done a tour there I highly recommend it.  It’s free, although you do need to sign up in advance, and they are very generous with the samples.  They also do a good job explaining their processes and lay everything out, they don’t really have any “secrets”.

Job:

The end of this year marks 2 and half years now in my position at Portland Brewing.  My role has grown, including the aforementioned training trip to Montréal, and moving into 2019 I am beginning to take over our sensory tasting program.  My goals are to expand and refine the program, which will include in 2019 another Siebel course for sensory panel management.  We are setting up a dedicated space for the sensory program to match that growth and expansion and I’m very excited to be involved in it.  With my background in Food Science and BJCP Beer Judging the managers felt that sensory was well within my wheelhouse and they are hoping I can take our program to the next level. The goal as always will be to provide a consistent and high quality product to our consumers.

Looking Forward:

2019 is already looking like a busy year.  My wife and I are planning to dial back on our travel this year, after literally globehopping this past year, but we do have a short trip in January coming up to visit friends in San Francisco.  I will also be attending the Siebel Sensory Panel Management course, either in February or November.  This course is not as intense as the Montréal course, since it’s only 4 days long and is in San Diego. We will be very involved in the homebrew club this year as my wife is returning to the Board as President and I will be re-joining the Board as Competition chair. This will likely mean less judging opportunities, but I will still be heavily involved in the local competition scene.  For competitions, my 2018 goal (unfulfilled) for advancing a beer to the NHC Finals still stands (and honestly, this will be a goal every year) as well as my hopes to participate in some sort of Pro-Am brewing opportunity, whether that be through winning Best in Show at a competition, being chosen as a Widmer Collaborator through the OBC or being selected to brew for something like the Willamette Week Pro-Am, hopefully I can brew one of my recipes on a larger scale.  I think that would be extremely fun and an amazing learning opportunity.

So cheers to 2018 and here’s to an amazing 2019!

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