#hrgrowler

by Malia Paasch

This week I’m hosting my fifth annual 43 Hours of Sours at The Birch, a craft beer bar in Norfolk’s Chelsea neighborhood. And while sours continue to grow in popularity, I still field a fair amount of questions about them.

By Malia Paasch for HR Growler Photo by Chrystal Culbert Asking for a beer seems a simple enough process, but what happens if you just don’t know what you like? This happens more often than you might think. Craft beer’s growing popularity has led to more people trying it; not all of them are even remotely aware of what they want. The key is understanding flavors and being aware of the ones you like. I’ve heard some crazy descriptions: types of candy, exotic seasonings, nail polish remover, vinegar, and even dirt. But don’t be shy. Anything can help give the bartender a starting point to your palate. Here are a few of the most common scenarios my staff and I encounter when we’re trying to find someone their perfect beer. Scenario 1: You tell the bartender you like (or dislike) hoppy beers. Most beers have hops, but that doesn’t mean all beers taste like an India Pale Ale. There are 124 named hop varieties and each has its own special flavor. There are hop varieties that aren’t even bitter.

If you like hops, tell the bartender what other IPAs you like. This provides a clue as to what kind of hops you already enjoy. Common hop descriptors in IPA include pine, spruce, grapefruit, and citrus.

Otherwise, explain why you don’t like hoppy beers. Is it because the hops are bitter or is it the aftertaste? It could be that you enjoy fruity hops and not the piney ones.

Scenario 2:  You ask the bartender for something light. Do you mean light in color? Light in alcohol, or body? Does that mean tart or are you looking for a wheat beer? A diehard IPA fan might consider a 7 percent IPA to be light, while others are looking for a more traditional interpretation and want a pilsner. Again, the simplest way is to give an example of a beer you like, even if it isn’t a craft beer.

by Malia Paasch for HR Growler

One of the most exciting things about the craft beer revival is that it stretches beyond our country’s borders.

America is not the only place facing choices between mass-produced macro beers and the smaller, usually more tasty, craft selections. When you think of Australian beer, what comes to mind? Fosters? Well, that’s now owned by SABMiller. How about Italy? Peroni is also owned by SABMiller. Heck, even Moratti is owned by Heineken.

So what does one do if they want good beer down under? How about checking out Nomad Brewing Company, a collaboration between Australian craft beer importer ExperienceIt and Birra del Borgo, Italy’s premiere craft brewer. ExperienceIt is owned by Kerrie and Johnny Latta, who moved from Australia to Italy in search of a new adventure. The couple started their importing company, initially focusing on Italian wines.

Soon they fell in love with craft beer and started importing to Australia as well. The company also imports American craft beers into the country, including selections from Deschutes Brewery, Stone Brewing and Sixpoint Brewery. Birra del Borgo was founded by Leonardo Di Vincenzo, a biochemist who became fascinated with home brewing. You may have heard of Birra del Borgo from its collaboration with Dogfish Head Brewing.

Together those two companies made My Antonia, an imperial pilsner recipe created using Dogfish Head’s continual hopping technique. Del Borgo’s beers, imported by ExperienceIt, made their debut at Australia’s Good Beer Week in 2012. Di Vincenzo made the trip to Australia, and return several times after to judge beer festivals, and host beer events. He soon was enticed by the country’s burgeoning craft beer scene.

The Lattas and Di Vincenzo decided to combine their passions for beer and love of travel into a new Australian brewery called Nomad. The name is fitting. The project’s head brewer is Brooks Caretta, another global wanderer. He began his career as an intern at Del Borgo in 2009, and was soon whisked off to New York City as head brewer of Birreria Eataly. He also helped open the Eataly in Rome.