A question I’ve been getting a lot lately is, “Dave, when are we going to see Mikkeller’s Beer Geek Breakfast Stout in LA??”

Truth is, I had no idea, and it killed me to not have an answer.

But just a few days ago, I stumbled upon Mikkel(ler)’s Blog, presumably written by brewer Mikkel Borg Bjergsøl.

According to a post written back in December, the next batch of Beer Geek Breakfast Stout will be brewed at Nøgne Ø.

In late january 2008 I will travel to Grimstad in Norway to brew two batches of Mikkeller Beer Geek Breakfast, which has been sold out worldwide for quite some time now….!
Allready beeing in Grimstad, Kjetil – the head brewer of Nøgne Ø – asked me to do a guestbrew with him. Together we have been working on a recipe for a pretty special brew….

So if this stuff is being brewed at the end of January, what can we extrapolate from that? Maybe we can expect it out here by March or April? Let’s keep our fingers crossed.

Also interested to see what kind of Mikkeller/Nøgne Ø mashup is in the works.  Maybe a Signature Ale of sorts?

On Wednesday, the LA Times’ Food Section had a cool article about the growing Santa Barbara beer circuit. Mentioned in the article were the town’s new brewpubs, Hollister Brewing Co. and Downtown Brewing Co., as well as good ol’ Firestone Walker.

It’s exciting to think that Santa Barbara, which is mainly known for its wine, seems to be emerging as a new haven for craft beers. Watch your back, San Diego.

One thing’s for sure, I need to visit the new Hollister Brewing Co next time I’m in SB for a pint of their Smoked Hemp Ale.

From the LA Times:

The pub is a big, airy place with stylish slate-gray walls. A low wrought-iron fence worked in a pattern of barley and hop plants separates the outdoor dining area from the sidewalk. Beyond the dining room is the brewery, displayed behind a big plate glass window in a room lined with gleaming white tile. Beside brewing here, brew master Eric Rose is also planning to age some beers in used barrels — dark beers in the Bourbon barrels, he speculates, maybe a Belgian ale spiked with dates in the Pinot barrels.

The beers he makes at the moment include a couple of pale ales, an organic amber ale and a jokey “smoked hemp ale” (“The J”), made with smoky German yeasts and sacks of sterile organic hempseed, which gives a subtle nutty flavor.

Rose has far wilder plans, including some beers fermented with 100% Brettanomyces yeast. This is wine country heresy — most winemakers are desperate to stamp out the dreaded Brettanomyces, which gives a flavor variously compared to meat, mushrooms, leather and elastic bandages. But Rose likes its effect on beer. His eyes shine as he exclaims, “It gives a sour lemonade finish!”

Read the rest of the article by LA Times staff writer Charles Perry: Something’s brewing in Santa Barbara wine country

In today’s Travel section of the New York Times, Evan Rail throws himself on top of a grenade and submits himself to a beer pilgrimage across Germany in the name of journalism. What a noble cause.

New York Times

An interesting look at Weiss, Rauch, and Kölsch.

This is top-notch journalism here, people, so take heed.

Arguably the best brewer in LA, Mark Jilg has been making Craftsman since 1995 in a tiny warehouse in Pasadena. I was first introduced to his Craftsman Hefeweizen a couple years ago at Father’s Office. I don’t think they even sell this stuff in bottles. It’s easy to forget that they make beer on such a small scale, because their tap handles are easy to spot at the finer beer establishments around LA.

But holy crap, I’m just realizing this now, not even one of the 25 or so beers they make is ranked on BeerAdvocate, because they are all still awaiting 10 reviews. Does no one outside of LA know about this beer?

Their most popular brew is their 1903 Lager, which accounts for about 1/3rd of their sales. I tried some of their Cabernale a few weeks ago at the Weiland Brewery Restaurant, it was amazing. It pours an odd pinkish brown, with a fizzy thin head and a fruity, floral aroma. Mark actually uses Central Valley grapes in the brew.  Another seasonal they make is the Triple White Sage, which is coming down the pike as we speak.

I learned a lot about Craftsman and Mark from this recent interview I read on LAist, so this is a highly recommended read.  I’m going to pass you off now, be sure to take notes, there will be a pop quiz later this week.

The LAist interview with Mark Jilg.

Alabama, the cap has been popped, now it’s your turn to free the hops.

Yeah, this news is a little old by now, but as of yesterday, the Governor of South Carolina signed the bill into law.

Amazing what can be achieved with a little online grassroots activism. Congratulations to the great folk of South Carolina.  Alabama, keep fighting the good fight, the Belgians are on their way.