Series 8 will be a salute to brews we can all appreciate. We say 'Cheers to American Beers' with a classic, the cream ale. We open with a talk about the here and gone pumpkin beer season. Craig tells us about the role of dimethyl sulfide in their creation. What temperature should cream ales be fermented at? When coming to Magic Bear Beer Cellar, Craig lists a few cream ales you we can find in stock. Finally, how can you acquire your 2025 Pint Pass at Magic Bear? Featuring Captain Suburbia from Peacemaker Brewing Company in Canandaigua, NY.
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The Buffalo Brews Podcast. The proper lead in for Series 8, and I think being the day after election, I think it's appropriate that we are now, cheers to American beers. Cheers to American beers, yes. We are going to keep the politics out of it, but it's a day to, you know, it's a day you're talking about your country, all right, we'll leave it at that, and, you know, this is one of the classes that we offered, it was the first class that we offered, and it's one of the classes I offer to a lot of people that try to do a private or a corporate, and they're like, ah, I usually, and they don't know which way to get, to reach mass appeal, and I try to steer them towards a cheese pairing, because everyone usually likes cheese. I like cheese. You were just talking about your cheese advent calendar coming up, and then a lot of people like cheese and beer, and I can pick a wide variety of styles, because I'm doing a wide variety of cheeses, but the other one, cheers to American beers, I talk about that, and I also sometimes just call this Beer 101, and Beer 101 is kind of like, hey, let's talk about ales versus lagers, let's go from light beers to dark beers, and kind of, over the course of five to six beers, what is, you know, what's going on with this hops, barley, water, yeast, and how can it be like this, this, this, this, this, and all be in the same category, right? You got wine, it's red or it's white, sometimes it's pink, but the beer has so much to go on, but cheers to American beers is kind of like, hey, what are some basic beers that came from the American brewing culture, and I like to go into this a little bit, because, you know, we have taken a lot of what we know as an American style, they're from other styles, okay, we have borrowed, and just like every industry, and every good leader, they borrow from what worked, and they try to stay away from what doesn't, and sometimes they just make a new thing all together, but, you know, don't, if it's not broke, don't fix it, but then what ends up happening is, how does it become yours, how does it become unique and specific, so one thing I kind of want to touch on is, how do we get these beer styles, right, like we've talked about it before, beer styles are two, two main reasons just to boil it down, one, competition, I want to put my beer against your beer, what metal are we going for, because if it's, you know, at the end, there's usually best in show, which is like, every single beer that was the best in their category, what's the best made, and that's where it gets a little hedonistic, and you start saying, which one do I like the best, and if not, you should be going up against the style parameters, and what does make, you know, an American lager, what makes an English barley wine, and how well did they brew to that, and then also make it their own, and then, wow, look at this end product of the beer, the other side of it is marketing, I'm a brewer, I want to sell you my beer, whether you're sitting at my bar, or buying it in the store, so there's going to be a label aspect, that's huge now, right, labeling, and, you know, the graphics on labels, sometimes people are buying it just because of that, but if I file a style, and say, hey, this is a Cremal, or this is a Kolsch, people are going to have an interpretation of what they're expecting, and that is what, you know, each brewer will put their own signature on, but you have an idea of what you're buying, right, it's not like going to the store, hey, I'm going to buy this for dinner, because I like the color of the package, but am I eating beef, am I eating chicken, or is this a vegetarian meal, you should kind of know what you're getting into, and then decide, okay, I know I want pork tonight, or no, I'm going meatless Monday, and just going to have a vegetarian meal, well, what looks like the best option of that right now, so that's the two main reasons, okay, and then American beers, they're, you know, we were talking about, I wanted to do kind of a pumpkin podcast, but we just couldn't time it up to recording and putting it out, but the true, and I won't get into this too much, we did have two sold out perfectly pumpkin classes, and we went into this to great depth, a true like American beer is the pumpkin ale, and one of the reasons is, you know, 1700s pumpkins, they grew like vine, or they grew on a vine, and they grew like weeds, and when it got hard, and you were, you know, fighting in wars, and there's rations on the grains, you look to whatever you can, and beer really at the bottom of it is a sugary wort, and if you got to find sugar from, you know, a lot of macro beers, and even craft beers now with the rice loggers, you're getting sugar from somewhere, it could be rice, it could be table sugar, a lot of seltzers are just table sugar fermented, but there was a lot of pumpkins, and the pumpkins grew, and they had a lot of sugar, and they would ferment them, and it was pumpkin beer, and it kind of became like a peasant type beer, because once you could get barley, and use other grains again, it's like, man, you're still drinking pumpkin beer, like times must be rough, and you know, you're over there in the corner, just like, well, you know, I really like my pumpkin beer, and did you try my, you know, and it's okay, okay peasant, but you know, it kind of fell off by the wayside, but George Washington had a recipe written down of a pumpkin beer, and a pumpkin ale, and I believe it was in like 1985 or something that Buffalo Bills out in California, I think it was, he made, he wanted to make a pumpkin ale based off of George Washington's recipe, because hey, I got a brewery, I can do what I want, he tried it, and he was like, it's pretty boring, you know, it doesn't really taste like pumpkin, and he added pumpkin spice, because he was like, I want it to be like pumpkin pie, went down to, you know, a store, and kind of just took pumpkin spice, added some water, put it into his product, and people were like, oh, wow, and now, you know, there's tons of pumpkin beer, so, I mean, I spent over an hour talking just about pumpkin beers at my class, and we tried a bunch of them, but that is like the true, like, American beer. Sure. American made. I mean, since we're, since we're in this first episode here, we could just get this out of the way, but did you have some favorite pumpkin beers of the season? This season, yes. I always like, I was able to get some mashing pumpkins from Beer Tree. Okay. They make fantastic beers, but that is more of just a pumpkin ale. It's not really spiced, I think there's a hint of clove in it, it has some residual sweetness from the pumpkin, and it just tastes like a pumpkin ale, almost like, all right, I got a little bit of the pumpkin guts in there kind of taste, and, you know, one of those ones that could be drank really well with dinner, because it's not super sweet, or super decadent, it's just a good drinking beer that's different than a lot of other beers, kind of like, you know, when you have like a really nice brown ale, and it's got all these caramel kind of notes to it, there's just kind of like this caramelized pumpkin, and a lot of food goes well with pumpkin, a lot of savory food, so I always like that version of it, obviously we did the Southern Tier Pumpking, and a lot of people enjoyed that, I mean, it is, you know, a very reputable and well sought after beer for a reason, so a lot of people could not dethrone the king. Let's see what you did there. Yeah, Weyerbacher out of Pennsylvania, they just started getting distributed, and they have an Imperial Pumpkin Ale that's gotten some notoriety, so that was really good, but it's, you know, if you're used to pumpkin and that kind of vibe, the Weyerbacher was a little, almost medicinal kind of tasting with its spices, but just another good take on the pumpkin beer, there really wasn't any that we didn't like, we tried some Two Roads Rodesmary Spahn, and it's a little much, you know, it was good, a lot of people did like it as their best, but, you know. I honestly have never liked it, it was given to me as a gift, and I was like, yeah. There's Rodesmary's Baby, which is the rum-barreled pumpkin spice. Yeah, that one's, I mean, that one's okay too. That one's okay, but then the Rodesmary Spahn is only the last couple years, and that's like maple and pecan, so to me it's just, it starts getting away from the beer and you have all these additional flavors, and where it was good, it was just like, ooh, this could be a little much, and then, you know, it's more of a novelty than anything else, but it is like a sign of fall and all those things that people like with sweater weather, so I get it, I do enjoy them here and there, but it's not something you're having more than one of. I think the ones that we really enjoyed, we talked quite a bit about Upstate Brewing, their pumpkin ale, that one was really good. We keep Horsehead's Pumpkin Ale around a lot. Horsehead's fantastic. It's good. One of my favorites. I think I mentioned to you, Ardennes had a good one this year, and then. We had them on drift, the Belgian pumpkin, it was the first pumpkin beer to kick, so it was pretty quickly. It was well done, and then we were very, we found ourselves very partial to Elysian, and that was really good this year, so yeah. Everybody's got one. If you don't make a pumpkin, it's kind of like, you go from Oktoberfest, where everyone's got an Oktoberfest, to a pumpkin ale, everyone's got a pumpkin ale, but today, we are gonna, see, I'm just pulling it, I'm wringing the reins, because we're barely getting started. Got the lasso going and everything. Today we're gonna go to Cream Ale. Could probably start this series with an American lager, or American light lager, but we've done that. You know, we've done that, and then let's talk lagers. So Cream Ale is one that I feel, you know, people don't really think about the pumpkin because it's seasonal, but Cream Ale is another kind of American made, it's got some kind of Kolsch vibes from Germany to it, and we'll get into that, but, you know, a quick little like history, and you know, we'll repeat this a little bit in the other episodes of this series, so that there's always kind of a recap, but you know, you've got Americans coming over, you've got pumpkin beer, I mean, they start brewing like 1600s, and it's, brew with what ingredients you can get, you know, especially when you don't have a ton of money to import, and that's where, you know, you've got all sorts of different funky stuff, you know, cue pumpkin beers, and I'm sure a lot of different other types of products that have sugar that you can grow, let's just ferment it and make what we make out of it, but pumpkin was a big one. Now you got, you know, let's fast forward to like the 1800s, and now we've got a lot of German immigrants, and they want their lager from back home, and we've talked about this in the let's talk lagers, however there's just a lot more rice available instead of two row barley, which has a lot more starch and sugar to make beer with, we have six row barley in America, and they were using, you know, to balance that they had to grab stuff like extra sugar from rice, because there wasn't enough starch, and there's tons of protein, so you kind of have to change your recipe a little bit. Now you've got what turns into, you know, very large produced breweries, just creating kind of just these lagers, prohibition comes, that's 1920, you've got 13 years where you can't drink anymore, and you know, from there you've got World War II, so now not everyone's too happy with Germany and German breweries, so there's a lot of, you know, what do we drink? I mean there's some people, that's why soft drinks became big, because they weren't hard, they weren't alcoholic, a lot of people didn't even, you know, are growing up in 13 years, beer wasn't that prevalent, because if you're going to break the law and do something else, make that bathtub gin, or get that rum, you know, rum runners out there, because get the bang for your buck, you're going to make more money, people that are making beer, they were making it for themselves as something to drink, and that's kind of, you know, where homebrewing probably grew a little bit, and you know, you basically had 1933, everything was repealed, but it was over the course of some months, so originally it was, you'd have a lower ABV, so I think it was like 3.2% alcohol, and then that got repealed, but you had people making very simple, easy to drink beers, and Cream Ale was actually at one point called Present Use Ale, and one of the things that Cream Ale could do, because when people could start drinking again, is you're using ale yeast versus lager yeast, lager takes a little longer, and you wanted to brew fast, quick, and get beer into people's hands, so basically you were brewing a beer to kind of taste like a lager, light, crisp, clean flavors, they were using some corn to get that additional sugars, so you know, accepted levels of creamy corn-like flavor, another ingredient, or not ingredient, but off-flavor in some beers is called DMS, dimethyl sulfide, kind of tastes almost like a creamed corn, or just like slightly vegetal, and a lot of that just has to do with, you know, what malts you're using, and then what type of yeast, but really that's a part of the brewing process, you can avoid it by just doing a little bit more rigorous of a boil, and it kind of just floats off into the atmosphere, but if you're trying to brew beer fast, and you know, it ends up getting that characteristic in the style, very little off-flavor of the DMS is acceptable, but not in huge amounts, so sometimes you do get that kind of like slightly corn, vegetal flavor, even if they don't use corn in the grain bill, but often times there is, so it's got a little bit of a sweetness, but should be light and crisp, kind of like a lager, made for refreshment, made for drinking in session, meaning, you know, more than one, but brewed with an ale yeast, and what did that at that time period, I kind of foreshadowed it, but the Kolsch, the Kolsch was a hybrid ale from Cologne, Germany, and basically they would use lager techniques with an ale yeast, so you still would get some, because again lager yeast and lager production and brewing, you're trying to suppress yeast flavors and really showcase the hops and the malt, you know, more so even the malt, just enough hops to balance it, so the cream ale would have a little bit more fruity, esters, you know, nothing crazy, but just a little bit more, you know, not as clean as a pilsner or a lager, I should say, and that was like the case for a Kolsch, and a lot of people like Kolsch because it's easy drinking like a lager, but a little extra flavor here and there, because you do get a slight fruitiness from some of the yeast, because they are using the ale yeast, and then we have this cream ale, and, you know, we're not drinking Genesee cream ale, not Jenny's Creamers, but that is one of the quintessential, you know, I think it's been on the top 100 list, maybe even, you know, top 50 in America, but it's, you know, it's definitely a flagship of the style, we are going to enjoy a cream ale from Peacemaker, out in Canandaigua, it's called Captain Suburbia, and Peacemaker, I believe is, all of their titles, or the names of their beers are titles of songs, from a band by the same name called Peacemaker, and Todd, the head brewer there, he told me, like, you know, he reached out to Peacemaker, he loves them, it's just very big, and has a cover band play at his place a lot, and he said, I'd like to open a brewery and use your name, and usually your titles of your songs is, like, all my beers, and they were like, okay, we love it, sounds good, so, you know, that's what he does, that's what he likes, even the symbol they use, which is kind of like a starfish with some curvy edges, that's, I think, you know, based off of the band as well, but if you have a chance, go check it out, they make some really, really good styles, and today we're going to be talking a little bit more, and enjoying their cream ale, there it goes, look at that, oh my god, I let it sit for a little too long, we got some foam over it, I'm just going to treat it like a champion, that's right, you know what, we're going to power through, power through, do it for the gram, hey, you know, maybe we, while you're pouring here, we can debunk the most gripping myth about cream ales, and that's that there's no dairy and no lactose involved in this at all, correct, I mean, you have people that are doing things kind of with all sorts of beer, where they could add that, but as a base style, it's cream ale because it's kind of got that creamy flavor, and that comes a little bit from, you know, that corn-like sweetness, and you know, I think it's more of a play on the mouth feel and the style of beer versus lager being so crisp, this is a little less crisp, it's kind of in between ale and lager, you do have some people that will even, you know, use a lager strain with their cream ale, but most part it is, you know, that kind of that American hybrid beer like the Kolsch, right, so let's take a quick look, a quick smell, well we can smell that at the moment, it's, you know, definitely getting floral and, there you go, cheers my friend, cheers, yeah, definitely getting floral, the herb on this, yeah, so I mean when I look at it, you've got like a gold, not deep gold, but not light gold, you know, we're definitely at like a 14 karat, it's, yeah, I mean it's not opaque by any means, but it's definitely not hazy like an IPA, but it is, you know, it's not brilliantly clear, you got a nice little head retention here, does have a nice like white foam to it, you know, you look at it, it looks like a slightly darker lager in color without it being super clear, the aromas, you know, I'm getting a little, kind of like you said, floral spice almost from the yeast, nothing major, definitely not like anything like a Belgian or predominant, little earthy for me, and you know, that could be what, you know, they're choosing to dry hop or hop it with, and you know, American beers, you know, this cream out came after Prohibition, and then after Prohibition, you had a lot of, you know, home brewing, and we'll talk about that with the other styles, but then what kind of really dictates whether it's an American versus a British or, you know, a German, is the ingredients used, you know, like I said, use what's local, so not a lot changes from the malts, like you definitely have true to, true to grain type English ales where you're importing the grain from England or Germany or the Czech Republic, but then it's, you know, we're using American hops, so it gets a little bit more of a citrusy or pine kind of flavor versus a European hop, or you know, the noble hops from Germany and Czech Republic, so we've smelled, we've take a look, let's take a little sip, you know, it has, you know, on first sip, it's that, again, that Pilsner beer, beer, beer flavored beer, tastes like the grain, and then I just get that little bit of residual sweetness, and, you know, the same type of sweetness you get off of some of the sweeter Pilsners or Lagers, and then this just so happens to, you know, kind of finish with a nice carbonation on it as well. It's got a good mouthfeel on the end, coats the mouth really well, too. So what, yeah, what are your, what are your thoughts on, let me hear you talk about the Well, and so, is this one, is this one fruited at all, or is this just, this is straight cream ale here? This is straight cream ale. Okay. So he fruits his cream ale. Okay. So elaborate, why, what are you, what are you picking up on here? Well, you know, and it probably goes back to the floral. Okay. And maybe I'm tricking my tongue on this one, so, you know, when I drink, yeah, I get like a light, it's a light fruit flavor, but it's like, you know, it's almost berry to me. And, you know, usually when you hear that light fruit flavor, that's just, it might just be some of the esters. Okay. Right. Okay. It is the byproduct of fermentation and you've got esters and phenolics, so nothing too spicy in here. I'm not picking up on any clove or anything off like that, you know, and you add those esters to some residual sweetness. Now they kind of take on the form of, you know, fruit. Right. And in this case, you might be picking up berry. So possibly the ester from the. I mean, I'm getting, it's a sweeter beer, right? It definitely finishes. Definitely finish sweet. I'm getting a little bit of citrus notes and that's probably just the hops that they use some, you know, American style hops, nothing major citrusy, but as I do another sip, you know, that residual sweetness to me kind of just, you know, they, you know, that's where I think kind of the cream and cream out comes from. It's got a little, little extra creamy flavor because residual sugar creates a little bit of a mouthfeel and yeah, I mean, just to me, it's just got that overall fruity flavor. I mean, almost in the sense of, you know, kind of, I get a little bit more stone fruit, but like apricot, not super peach sweet or anything. So, and usually when I have that, that's just a, you know, a part of the yeast flavors. Gotcha. And, you know, so cream ale as, as he takes a, takes the final sip on his glass here. So these are typically cold fermented. So it's supposed to bring out a crisper, smoother, longer taste, which is what we're getting here. You know, the one note I put down is, you know, fermenting beer at lower temperatures because people who are used to the beer making style, there's a certain temperature that you have to hit to, to make fermentation work for a specific beer and cream ale that's lower typically. And I think they said 45 to 55 degrees using the lager yeast strain that you were talking about. And then it's going to create a more delicate flavor for the back end. Yeah, I don't know why I'm getting this almost berry kind of thing to it, but you're right. If I put myself to it, yes, stone fruit on the nose now that the head's kind of worn down on this. And, you know, it's it's kind of just that alcohol kind of when it's a lower ABV and, you know, let's check with the ABV. It's just a 4.8. Yeah. Doesn't have any harshness in the alcohol and sometimes just alcohol in general at the lower levels, your standard alcohol ABV, it does kind of just have that little bit of like a fruitiness to it almost, you know, if you think about, you know, ciders and wines and whatnot. When they do ferment that alcohol kind of vibe and flavor just comes across because it is made with fruit. But when you isolate just that little bit of alcohol flavor, I think when it's mixed with the other ingredients in there and picks up on that sweetness, it just comes off a little fruity. So, I mean, I definitely understand where you can get some some berry notes from this. And yeah, I'm also wondering because, you know, whatever whatever whatever hops they use in the process as well, because cremale traditionally you don't get a lot of hop flavor at all. It's it's it's so minute to almost nothing. Yeah. So I'm wondering if maybe there's something that's just in the hops that I'm picking up. I mean, usually I can't smell or taste for nothing, which makes a drinking beer a horrible hobby for me. But for some reason I've been feeling like a million bucks and I can, you know, I get out of the car and I'm a little on the end of where I'm not. Sick, I wouldn't say, but my kids were last week. Yeah. And I'm a little stuffy. So I might where I'm just picking up on a subtle sweetness, slight fruity note. If I had a full open nasal passage, I'm sure it would come across, you know, even more nuanced. But as of right now, I think, you know, the safe assumption of what to expect from a cremale is beer flavored beer, but with that little bit extra sweetness, a little bit of touch of those fruity esters, which we're getting here. And in this case, they're coming across as berry, as apricot to me. And it's one of those where, all right, this is a simple, easy drinking light beer, but with a lot more subtle nuances than, hey, how can we get this crystal clear lager to be exactly hops with a malt backbone and nothing else? And I think in this case, it's more, hey, I want an enjoyable, refreshing beer. And as you were talking about with the fermentation temperatures, as well as the amount of time it takes for a lager versus a ale yeast, this was your ability to get something lager like out in a faster churn. And, you know, you do sacrifice that crisp, clean vibe to it, but that's not necessarily a negative. It's only if, you know, you really wanted that crisp, clean lager kind of taste. That's why I think present use was such a good name for it. It's like, this is the beer we have right now. This is what we have right now. And we're happy to have beer right now. Right. So we're going to... It's 1933. This is what we got. This is what we got. This is what we're going to do. This is what we're going to drink. And then, you know, we'll talk a little bit about, you know, when we get into the next beer, what like the 1950s and Americana and kind of, you know, what the big box manufacturers, now you've got Coors, Miller, Budweiser, they're shipping across the country and it kind of becomes, all right, really cheers to American beers, like everything is pro-America. You know, we just got done with a big war where we were, you know, a big part of it. And, you know, how can I be a patriot? And part of that was drinking these beers that were advertising you like crazy. Cream Ale, along with what the other stuff we'll take. This is another one, a good one to start with, because to me it's kind of like, hey, you're not really going to see a beer like this anywhere else other than kind of like the Kolsch, where, you know, it was let's make something that's kind of crossing over the two styles or the two types of beer, ales and lagers. But yet, you know, this is still a pretty basic, easy beer. And then this is also the beer that, you know, was very popular right after Prohibition. So it kind of just follows our timeline as well. So if it's not Peacemaker and if it's not Captain Suburbia, what else do you have that maybe or maybe not that you would have here at Magic Beer that somebody would say, I want if I want Cream Ale, I can I can choose for these as well. I'm trying to think, not a ton of people make Cream Ales. Right. I have some weird fruited Cream Ales from 903 Brewing. I think I got a Peaches and Queen it's called. So it's like Peaches and Cream Cream Ale. We had a Peanut Butter Cream Ale. So that is like, again, like kind of these Kolschs. So very similar to the Kolschs that add all these fruit flavors because it's a good base to be able to add to. But I do believe I have a canned condition or a barrel conditioned Cream Ale Whale Herder from Strange Bird, which, you know, is award winning. Oh, yeah. Soon to be probably they've won a couple. I think it's GABF that they've been winning, either that or the World Beer Cup. I'm pretty sure GABF. So they're definitely a renowned brewery in Rochester. So I have them as well. And that's going to be a little bit more with the barrel conditioning. That'll have kind of even more additional flavors than just a simple lager or a basic Cream Ale. So definitely some easy drinkers with a little bit more je ne sais quoi to them. Well, then that's a great way to end up in the first episode here in Cheers to American Beers. What do we have coming up next? So next, we're going to do an American Wheat Ale, because I think, you know, we we all know Whitbeers and the German Hefeweizens, but what would make something an American Wheat Ale? And I think that is another one in a good natural progression of American beers. OK, we kind of skipped over the American Lager, jumped to the Cream Ale, and now we are going to talk a little bit about American Wheat Ale, because to me, that is another one that's a tried and true kind of American style beer, because most other Wheat beers from other countries have a lot of other things going on with them. But we're barely getting started and we're not going to start next episode now. Hey, I got I got like literally a couple of minutes that are left on this track, but I wanted to bring up something specific to Magic Bear, because you've got the 2025 Your Pint Club that's coming up. Tell us about that. So, yeah, we just released our Pint Pass, so it's our membership program here. Normally we only serve 13 ounce draft beers. There are a variety of package sizes on the shelf, 13 ounce draft beers, 5, 10, 13 ounce. And if you want to get a full pint, Pint Pass members, they get pint pour 16 ounces for the 13 ounce price for the entire calendar year. And the sooner you buy the Pint Pass, you enjoy it. So it's available November 1st. So you can enjoy it for a couple extra months if you buy early. You also get a plethora of other things. We don't have any glassware for you here to keep here, but we give you a glass to take home. And then we always has pint glasses to serve you here. But then you get so you get the free pint glass. You get a pint on your birthday. You also get a dollar off any packaged beverage while here. So you get a discount on beverages. And then we also have a free class up to thirty five dollars. So if you like these classes, you got thirty five dollar value right there. Then 10 percent off all in-house food or all regular menu food, I should say. So if you know, it's kind of like a regulars pass. If you're here a lot and you're getting food, now you're getting 10 percent off our regular menu food item. If you purchase more classes here, you get 10 percent off future classes. Awesome. On top of that. And then this year we're adding a new perk. You might know about happy hours, but we're having happy weekends. So all of Saturday and Sunday you get your pints. So you got to order a draft pint and you get a dollar off. So not only are you getting a 16 ounce pour at a 13 ounce price, it is now a dollar less than a 13 ounce price on the weekends. And that's kind of just something we're adding to drive a few more people to Larkinville over the weekends.
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