Tag Archives: tasted March 2014

Monteith’s “American Pale Ale”

Monteith's "American Pale Ale" (My house, 18 March 2014)
Monteith’s “American Pale Ale”

Over the decade I’ve been taking handwritten notes of my beer-drinking experiences, I have inevitably developed an idiosyncratic Style Guide.1 Broadly — though there are exceptions early on as the pattern developed, and sporadically throughout as I either forgot my own practice or thought of some now-lost rationalisation for a variance in some particular case — it’s like this: beer names are all capitals in the pen-and-paper form for easier cross-referencing, but otherwise just regular Title Case, with single-quote marks around a beer’s name when it’s a name, in the proper noun sense rather than a style descriptor. So Epic Pale Ale, but Epic ‘Mayhem’, if you follow. But this one, the latest in Monteith’s white label Brewer’s Series,2 necessitated I reach for the double-barreled scarequotes instead.

Objectivity is hard to find — and usually not worth looking for — in the beer world (or any other sensory pursuit), but I think I can comfortably say that this is no American Pale Ale in any sane sense of those words. Beer writer Neil Miller got a freebie in the post3 and Tweeted that it’d come with a package of Citra hops. The obvious jab — “Hey Monteith’s, the hops go in the beer…” — swiftly ensued, but turned out truer than anyone could’ve known: the beer has damn-near zero aroma or hop flavour, and certainly none remotely in the ballpark that “A.P.A.” would entail and require. I was instantly put in mind of the pale ale in Lion’s ridiculous ‘Crafty Beggars’ range4 — both smelled more like an empty glass that had previously held beer than one which currently did. It was insipid, incredibly boring, and what extra flavour did manifest itself as it warmed up a little and I grudgingly proceeded down the glass was not the kind that was welcome. The 40 I.B.U. — “International Bitterness Units”, a doomed-but-useful way of trying to measure the palate-punch of hops — on the label implies a relatively easy-going pale ale, sure, but this was so insubstantial as to amount to a cruel joke.

Because the problem here is that this kind of massive mislabeling cuts both ways. It’s not just that beer nerds and brewers should feel affronted to see a venerable and popular style being so poorly aped, it’s that anyone who likes this could well be horribly surprised if ever they buy a true-to-style American Pale Ale. Everyone would be better served if this was marketed as Heineken Trading As Monteith’s Brand Fermented Product Number Sixteen, instead; as it is, no matter how much you know about the words on the label, you know nothing about the beer inside — and vice versa . That it comes from the same sprawling conglomerate who’ve long abused the term “India Pale Ale”5 on a sweet and caramelly brown lager, as well as selling a “Radler” that isn’t a Radler, should put them firmly On Notice. It could always be pure incompetence and ignorance — and we are supposed to presume cock-up before conspiracy — but it’s so consistent that it looks more like deliberate piss-taking and deception. It’s as if Tony Mercer, the putative head brewer, is channeling Tony Soprano, running around the style spectrum and trying to ruin people’s idea of what each variety of beer can really be — much like the latter drove all over Jersey to meet with all the best divorce attorneys just so his wife couldn’t hire them later. A company of this scale could be a properly-wonderful provider of accessible ‘gateway’ beer and fridge-friendly stuff for the masses however nerdy or not, but sadly they seem to prefer wallowing in nonsense and pretending to be all kinds of things they aren’t.

Diary III entry #12: Monteith's "American Pale Ale" (another awkward photo, since the scanner is still unwell)
Diary III entry #12: Monteith’s quote-unquote “American Pale Ale”

Original notes: Monteith’s “American Pale ” 18/3/14 @ home. 5.7% “40 IBU”, freebie from a retailer perhaps best left unnamed. I really want them to join the real world and start playing ball. They could be such great gateway providers. But no. They’re either taking the piss, or are just totally incompetent — or, I suppose, marketing is one and brewing is the other, each doing their share. This is damn near free of aroma. It’s like that Crafty Beggars Pale was. An empty glass. Bland, slightly buttery. Utterly boring, until it warms and worsens. Just horrible. That this is labeled “APA” is a problem for everyone. Are they Tony Soprano-ing all the beer styles?


1: “Decade”? Crap. I missed my own note-taking anniversary. Probably because I have the kind of memory issues that necessitate note-taking in the first place. “Inevitably” because the Diary started just after (my first round of) University finished. 
2: Paging Dr. Freud, meanwhile. A “Brewer’s Series” does seem like a strangely-blunt admission that the main range is dictated more by the marketing and accounting departments, doesn’t it? 
3: Almost certainly both because I am a notoriously grumpy bugger, and I am not a proper professional writer, I tend not to get sent samples. Indeed, a stickler in my own weird ways, I would (and have, on occasion) usually turn them down. Notable exceptions, though, are the bottle of Epic’s ‘One Trick Pony’ IPA that Luke Nicholas generously sent me on each version’s release (because I helped name the series), the couple of bottles Moa sent me (before I could get around to telling them not to; I’ll find a home for those soon…) — and this, which came from a bottle store who were somewhere between mystified and outraged by it, and wanted to share the experience around. 
4: I hear a rumour that the Crafty Beggars brand has failed to meet expectations, and will be axed. The big breweries sure are fickle with their new ideas. Meanwhile, I am still happy calling the whole experiment “ridiculous”, with the proviso that the everything in its right place principle did render one of its members worthwhile on a very specific occasion. 
5: Occasionally, you hear a minor defence of D.B. along the lines that they appended the “East” to IPA and thereby made up a nonsense new style and so technically aren’t bullshitting anyone. Sadly, that fails on two counts: “East India Pale Ale” really is the original style term, and D.B. explicitly (and very, very wrongly) link their product to the Usual History of IPA

Stone’s ‘City Tap Takeover’

Stone 'W00tstout' — in collaboration with Drew Curtis and Wil Wheaton (Malthouse, 13 March 2014)
Stone ‘w00tstout’ — a collaboration with Drew Curtis and Wil Wheaton, and therefore mandatory

Late-breaking news that beers from Stone, a legendary but rather isolationist Californian brewery, would be available “legitimately” in this part of the world was greeted with some surprise by local beer geeks. Stone have never exported to New Zealand (nor even to all parts of their own country) and Greg Koch, co-founder and figurehead of the brewery, is famously opposed to “grey market” imports and goes out of his way to encourage that the consumption of beer be “fresh-and-as intended, or not at all”. And indeed, plenty of the incredulous reaction was vindicated; in the end, it transpired that an announcement of impending distribution was a tragic (and strange) miscommunication. But what we Wellingtonians did get — and what Melburnians soon will get — turned out to be a super-sized, double-venue’d, fairly-freakin’-serious tap takeover. There was a subtle lingering awkwardness in that the night’s hosts — Malthouse, and its younger brewpub sibling, Fork & Brewer — have always dealt in the kinds of mainstream offerings and parallel-imported beers1 that Greg so righteously rails against, but still. The result was a shining example of How To Pub:2 the beers I had were only uniform in their excellence, and the mood in both bars was wonderful to partake in.

One of few real criticisms of the night was that each venue’s beer lists weren’t published anywhere and you had to fall back to scouring Untappd / Twitter / Whatever for clues, if ping-ponging between bars seven hundred metres apart seemed inconvenient. But just before leaving work, I spotted (somewhere online) that Stone’s new sessionable ‘Go To’ IPA was on at the F&B, so I headed there first. I did technically already own, waiting for me at Malthouse, a glass of the ‘w00tstout’ Stone brewed in collaboration with Drew Curtis (of Fark.com) and Wil Wheaton (of, well, Plenty Of Awesome Things) having stopped by the bar earlier keen-bordering-on-paranoid not to miss out on it but equally conscious of its over-ten-percent punch and the work I had left to be done — including driving a delivery van. In any case, starting with an Imperial Stout doesn’t often bode well, so thankfully the unexpected prospect of a midstrength hoppy pale was enticing enough to distract me.

Stone 'Go To' IPA (Fork & Brewer, 13 March 2014)
Stone’s relatively-new ‘Go To’ IPA

After an alarmingly-shaky start a few years ago (in both the brew~ and ~pub departments), the Fork does seem to be finding its feet. Co-hosting events like this — and doing so rather well — can only help to demonstrate that. Meanwhile, ‘Go To’ was delicious and exactly what I felt like: a properly thirst-smacking lush golden body with a massive hop aroma hurtling up the nose to shock a fading brain back into alertness — and also to cut through the worty wafts of a brewpub in mid-brew. The Americans in general have a reputation for their superboozy beers (lacking a ramping-up excise tax regime to discourage them), so it was gratifying to see a sub-five-percenter go against the trend — and then to spy another (the ‘Levitation’: a maltier, smoother and calmer affair, utterly perfect for pint #2) and to have that, too. I then wound up helping a friend work his way through a flight of tasting glasses, having sips of four much-madder beers — white wine barrel-aged ‘Cali-Belgique’; Matt’s Burning Rosids,3 brewed in honour of an employee killed in an accident at the brewery; Perfect Crime; and Vertical Epic 11.11.114 — which were all well put-together, diverse, interesting, storied, and at least a few leagues North of merely “good”; great fuel for sipping and rambling.

But my w00tstout kept calling from down the road, and didn’t disappoint once I retrieved it. I think I spent a full hour with it, a massive thing of madness and deliciousness with plenty going on — the collision of two of my own particular kinds of geekiness in such a lovely beer made for an utterly sublime experience. A few more tasters from the relatively-bonkers end of the spectrum followed — a white-wine barrel aged saison called ‘The Tiger Cub’; and the red wine barrel-aged version of the ‘Cali-Belgique’ I’d previously tried — which both just went nicely with more sipping and rambling with regulars and colleagues from my Malthouse days. I switched back to having pints of the saner stuff, afterwards, and found the everyday Pale Ale and IPA both to be buckets of fun and just as worthy as the weirder ones, in their own ways. The bar was in absolutely fine form, and despite the critical eye that a former staff member would naturally have, it probably still hasn’t been equalled when it really gets a run-up and goes in for full-noise beer events.

Stone Takeover taps (Fork & Brewer, 13 March 2014)
Stone Takeover taps
Stone Takeover taps (Malthouse, 13 March 2014)
Stone Takeover taps

The beers were all good. They were stupidly and consistently good, forming a range of genuinely impressive scope with properly skillful execution. But one of the surprising lessons learned from having a cross-section of such legendary things in front of me was that we’re doing pretty damn well, here. It’s one thing to leap at the chance to try them, to let yourself be blown away by them, and to drift blissfully through a fair few glasses — but don’t despair that they’re not more-readily available down here. Even with only a token factoring-in of scope and history, the local (and here I mean “Australasian”) breweries are easily pulling their weight.5 Damn right I’ll be visiting Stone whenever I find myself even vaguely in California’s orbit, but as these beers were running out one by one last week, I wasn’t mourning; I’m not even close to done learning about the things within reach to worry very much. ‘Go To’ was great — but so are Liberty’s ‘C!tra Junior’ and Panhead ‘Quickchange’, just for example; I could go on.

'Fizzy yellow beer...' (My house, 14 March 2014)
“Just what I feel like right now” is — I relatively-humbly submit — another good ending for a sentence that starts with “‘Fizzy yellow beer is…”

Close to midnight, I went in search of a suitable nightcap, and found it in the form of Stone’s 2010 Imperial Stout; a giant velvet exclamation point to end a lovely evening. Epic Brewing’s Luke Nicholas6 was commandeering the sound system (for better or — occasionally — worse), as he does, and Greg Koch jumped up on the bar for some old-timey-style evangelism, which was kind of adorable and awesome but also put me back in mind of a few misgivings. I’m all for broadening peoples’ notions of what beer can be, but there’s an uneasy inconsistency in Stone’s off-and-on-again absolutism about some things: Greg’s fanatical anti-grey-market stance is awkward standing in front of a fridge featuring more than a few such bottles, and preaching about the unenlightened “on this very street” is a little strange in a bar that will happily — and rightly — sell them a faux-import Heineken right now. The event could’ve been staged in collaboration with (if not at, for reasons of scale) Hashigo Zake, for example, if moral purity was a paramount concern. And against all that reaching-out rhetoric, something like “Fizzy Yellow Beer Is For Wussies” clashes horribly. Not least because of the simple fact that several of the Stone beers on offer that evening were objectively-speaking both a) fizzy and b) yellow — nor the even-better point that, with everything in its right place, even the simplest, blandest, most-unfashionable and “mediocre” beer can be just the thing for the moment. The real problem here is a simple breach of the Ethics of Comedy: the Fizzy Yellow Beer line makes fun of the mainstream drinker, not the often-duplicitous producer, and amounts to the sin of “punching down”. If we’re going to be evangelising — and please, let’s — we’d be better off not trying to snark and smile at the same people simultaneously. Beers as good as these actually do very well at speaking for themselves, anyway.

Diary III entry 11a: City Tap Takeover
Diary III entry 11 part 1: City Tap Takeover
Diary III entry 11b: City Tap Takeover
Diary III entry 11 part 2: City Tap Takeover (cont.)

Original notes:7 City Tap Takeover 13/3/14 @ F&B, to start. 1) ‘Go To’ IPA 4.5% just as Colin, Luke + Greg arrived. The place is jumping — but very worty as Lester is still going. Fucking delicious, hugely hoppy, golden + fabulous. Massive, uppy, but not angry. Gorgeous. Nice to see this place crammed with happy — if starstruck — nerds. 2) ‘Levitation’ 4.4% Another session beer spied, and therefore ordered. Really nice comparison; vastly maliter, less hoppy, less spiky + fizzy in presentation. Glassphemy, too, in a Coopers glass — sure sign of a busy bar. Loads of good people + good vibes. (Helping with Kit’s tasters: Cali-Belgique (White Wine) 8.8% Matt’s Burning Rosids 10.5%, Perfect Crime 6.8%, and Vertical Epic 11.11.11 9.4% Just shows a great breadth. 1) is like unpuckering Funkonnay, says Kit, and he’s on to something. 2) is like a jasmine bonfire, serious but lovely. 3) more forgettable after just a sip, but you quickly get that in a crowd. 4) Holy hell, #freshisnotbest. Big explosion, despite its age. Spicy, which might help it on that front.) 3) @ Malthouse, now. W00tstout! @wilw’s beer, among others. I bought one at 2pm, out of sheer FOMO. Which wasn’t necessary in the end, but totally worth it. The only plausible case for insurance, really. So good. Tonnes of smooth, boozy flavour. Pecans evident but not obnoxious. Just sublime. It took over an hour, and it was marvellous. Then two little tasters: The Tiger Club (White Wine) 8.9% and Cali-Belgique (Red Wine) 8.8% — And, fuck it, a pint of the flagship Pale 5.8% Everyone’s having a grand time. The staff are in their element, and the bar is — as it always did — kicking arse in Beer Event mode. The a Stone IPA because why not. Greg’s on the bar, and Luke’s on the sound system. It’s vintage Malthouse, and it’s bliss. And then, while I was looking for a nightcap, a sour-face-inducing Gueze came out, for the VIPs, I guess. 6) Imperial Stout 2010. There we go. That’ll do.

Greg Koch and me, barely (Malthouse, 13 March 2014)
Greg Koch and me, just barely — I was taking photos in the bar when he borrowed my camera for an impromptu selfie, with the settings evidently way out of whack for such a thing

1: And rightly so I hasten to add, for reasons that flow from their physical locations, market niche, and from the fundamentally-usually-rather-overblown nature of the anti-grey panic in the first place. The scare-quotes are very firmly only “legitimately” in this post’s first sentence because, despite Greg’s fevered use of words like “illegal black market” (see the footnotes of the above-linked entry), the sale of his beer here has always been legal under NZ law whether he likes it or not — and whatever the valid concerns there might be with the practice. (Also, to pre-emptively split hairs, I’m not certain that the F&B stocks / stocked grey beer, but they definitely trade in mass-market stuff.) 
2: Without meaning to imply that there’s only One Way, of course; I just had a surpassingly wonderful very quiet-and-civilised night at Golding’s, drinking plural Panhead beers, eating delicious pizza, and watching the Cosmos re-make. 
3: It turns out that the Rosids are a group of flowering plants, including — no surprise, in context, once you learn the first half of this sentence — our friend the hop. 
4: One of those joyful-and-t00-rare moments when the Americans’ maximally-stupid middle-endian month-first date notation won’t drive me mad. 
5: I’m fairly sure it was Luke Robertson who nudged me into keeping this in mind, but I can’t remember if he did so on the Twitters, his blog, or in his podcast. I recommend you follow all three. 
6: Who must’ve been a contributing cause to this event happening in these places, friend and collaborator of the manager — and fellow oddball hophead to Greg Koch — as he is. 
7: I’m on to my third actual Beer Diary, but the power cord for the scanner has fritzed out, so I’m having to make do with somewhat-difficult-to-stage photos, for now.