2015 North Texas Beer Week & Easy Riding

October 25th, 2015

It’s almost North Texas Beer Week (henceforth referred to as NTBW) and, as per usual, we will celebrate and we will revel. We have some very special events lined up this year that you certainly won’t want to miss.

Kicking it off (with a steel-toed beer-boot) is our second Jester King beer breakfast on Saturday, November 7th at 10:00 a.m. Very special guests Jeffrey Stuffings and Ron Extract will be here to guide us through 5 very special brews paired with 4 of Chef Rick’s pairings. Did I mention they were special? They will be very special. Tickets are $55 for the general public on Eventbrite. Delerium Guild members should contact the restaurant for their tickets and reservations. Midday naps not included.

On Thursday, on our newly enclosed patio area, New Belgium brewmaster Peter Bouckaert will be hosting a 6-beer/5-course beer dinner. Tickets are $75 for the public on Eventbriteand $65 for our Delerium Guild members. This one is very special in its own right as we’ll be pouring a few beers Texas has yet to see. Beers for the dinner will include old favorites La Folie and Le Terroir, alongside newcomers Eric’s Ale, Love Apple Oscar, and Love Blackberry Felix.

Then, on Friday the 13th, Avery Brewing Co. President and Brewmaster Adam Avery (yes, you read correctly) will be here to run us through maybe the greatest lunch you’ve ever had. Avery’s Raja, Fortuna, and Insula Multos will be included on the 4-beer/3-course menu. I think I mentioned that NTBW would be very special, didn’t I? Tickets here will be $50 for general public and $40 for DG members. Pick ‘em up, pick ‘em up. These will all go quick.

We’ll also have (very) special tappings every day throughout the week so keep up with us on the Facebook to find out what all is happening.

Lastly, as we’ve been tasting such fantastic beer from Firestone Walker all month long, I thought I’d share a few of my own experiences. Sucaba, Stickee Monkee, XVIII Anniversary, and Parabola are all well and fine, but for me it’s the Easy Jack that gets my gears turning. The all day/everyday beer I find is simply the perfect companion, wherever I go. We’ve been spending a lot of time together recently and I think it’s safe to call us friends.


Here we are, just enjoying the day on the patio here at Moth.


We had such a good time we decided to get a cup of coffee together, then decided to make a day of it and hiked out to another patio.


Me: Sure is nice out.

Easy: Sure is, buddy.


Me: Hey, Easy. Remember when I used to live there?

Easy: You used to live in a vacant lot?

Me: There used to be a building there, silly.


Me: I don’t think that bus is coming, Easy.

Easy: Don’t worry about it, man. It’ll come or it won’t.


Then we found ourselves at a playdate.


Me: Any final thoughts, Easy?

Easy: I think you about covered it, Chase.

Me: Aw shucks, Easy. Thanks, pal.

Don’t make it too hard. Try to take it easy, everyone.


Beer Reviews: Sierra Nevada/Boulevard Terra Incognita and De Ranke XX Bitter

October 3rd, 2015

First up this week is Sierra Nevada’s and Boulevard’s Terra Incognita #3. These are trusted names in the craft beer community, I’d say. Boulevard’s Smokestack series has given us nothing but gold with each new pressing and – among other things – Sierra Nevada Pale Ale was one of the beers that got me into craft more years ago than I really care to count. I always expect good things and usually receive them. It’s nice, however, to still be surprised by breweries I think I have pegged, and #3 Terra Incognita did exactly that when I tasted it.


By Sierra Nevada’s description, this is a hopped-up brown ale aged in a variety of barrels, then blended to taste. With 55% wine barrel-aged, 32% in bourbon barrels, and 13% fresh beer, it screams diversity. The nose is a scintillating tease, really, hinting at everything while betraying nothing. There are dates, prunes, raisins and figs alongside ripe cherries and raw chestnuts. As it warms, I find molasses and portwine, leather and sweet bourbon, before milk chocolate and liquorice dominate. A definite alcohol hotness lends itself to an unmistakable scent of holiday rum fruitcake and sweet autumn spice.


On the palate, peppery oak notes tingle while chicory, burnt caramel, and grape must swell. Again, it warms to something more robust. Give it a minute and you’ll find sweet pipe tobacco, bitter tannins and fruity grape must. The nose is insanely complex while the body is fairly straight-forward and simple. It’s a dichotomy that’s intriguing and satisfying. The finish is dry. Bone-dry. British comedy-dry. And for as big a beer (9.8%) with as much complexity as it boasts, it inhabits a dangerously drinkable space with all its smoothitudes and grooves.


Then, there is the XX Bitter by De Ranke, and I’ll put this up front: I am and have been for quite some time in the midst of a love affair with this beer. I dream about this beer and this beer is my dream. Having said that, I had never tasted this beer in the fashion that I normally taste for these reviews, and in that way it has revealed its deeper, truer self to me.


Pour this one carefully. Its carbonation is restless and eagerly expands to form a generous head, betraying an aspect of the beer’s delicacy. In the glass, it seems a simple pale gold, understated in its purity. Dig your nose in – really get it in there – because this is not a beer that gives up its secrets willy-nilly. Search and you’ll find soft white fruit: crisp pear and tart green apples, alongside dry grassy notes, fresh hay, and spring flowers. I’d never considered candied lemon peel before tasting this with a friend who suggested it, but I don’t think I’ll ever drink this beer again without getting that sugary bitterness on the nose. But all of this is articulated in an entirely muted manner.


My new dissection of this beer proved my familiarity with it, and my underestimation of it. The aromas are so minute, so ethereal in comparison to the what lands on the palate. It’s as deceiving as the Terra Incognita, but in a wholly different way. It plays the razor’s edge game of expressing that which is hidden within while keeping the depths of its essence just out of sight. Tasting revealed a sharp minerality, a taste of honey, and notes of grapeskin and yellow raspberries before rising to bitterness of grapefruit pith and the ripe perfume of dandelion greens. The finish on XX Bitter is where the soul of it dances. The dryness and the aggressive carbonation marry to form a sensation like that of cotton candy melting in your mouth. It happens every time I drink it. “I know I just drank some of this beer, but now it’s gone. How did that happen? I better drink some more to make sure that’s what happened.” It happens from time to time, that something we think we know shows itself as more intricate than we could ever envision, and in a way serves to expand our own imaginations.


This is a beer as quintessentially mysterious, as deeply puzzling, and as utterly satisfying as life can be. The aromas are rife with opportunity, yet the body delivers in ways unexpected. If the nose comes on like a welcome breeze in early Summer, full of promise and clues to the future, then it tastes like life’s realization. Even if we could know what might happen tomorrow or the next day, can we ever truly anticipate the subtle complexity within our experiences as they come to pass? And by the same token, you may read this and gain some general sense of what De Ranke’s XX Bitter is like, but trust that it holds so much more than I can convey through simple words. Taste this beer. Drink it, and let it whisper to you all the secrets and possibilities of all the days and weeks and years to come.


Beer Reviews: Jolly Pumpkin Calabaza Blanca and Bière de Mars

September 15th, 2015

A year, a year. What happens in a year? Birthdays are forgotten, holidays are skipped, and taxes are begrudgingly filed. We slash the days on the calendar every half-dozen hours and realize that rent is due, yet again, and somehow it seems to come sooner every month. Woe is us. If only there was something in which we could take a moment’s absolute pleasure, something that could wrench free the hands of the clock from time’s pervasive grasp. If only there was- Oh, wait, there’s beer.

We are beer drinkers. We drink beer, and we have hardwired into us a facet from which to draw pure joy. That happiness is even twofold: we get to drink the beer and, then, we have to opportunity to share these experiences with our friends and family and strangers who possess the same passion for the bitter, the sweet, and the sour.

It’s been just about a year since I’ve shared my own adventures in beer through the Moth’s blog, and in that time we’ve seen dozens of new local brews and welcomed other world-class beers into Texas that have arrived in aid of assuaging the pain of the daily grind. Looking through old posts I found the last thing I wrote was for Jolly Pumpkin’s entrance into our local markets, and, in the spirit of the cyclical nature of life (they’re aging whiskey in beer barrels now, for pete’s sake) I figured I’d taste two other Jolly Pumpkin brews.


First up was their Calabaza Blanca, a bier de blanche brewed very traditionally with coriander and orange peel then aged in oak barrels. It pours a familiar hazy straw color and with proper agitation produces an appropriately creamy white head. The first things I noticed were the two stylistic necessities. Coriander and its lemony tartness popped up right away with the fragrant bitterness of orange peel. These swirl delicately with mild tannic notes from its oak aging and subtle funk.

It drinks very much like one would imagine a barrel-aged witbier would. Everything is present and accounted for. The style is not tossed aside to let the wild-fermentation take center stage. Instead, these familiar parameters and the quintessential fermentation personality of the brewery support one another, lifting each to new levels. Understated carbonation ushers in subtle tartness with hints of tropicals, then finishes with a crisp dryness indicating that I would like another sip. And another.

This is a fantastic beer to drink as the summer draws to its close. When I taste, I see a patio bottle-share in the evening sun, perhaps whitefish crisps on the grill awaiting an orange glaze. Or, maybe enjoy this at the pool while your less-enlightened friends are crushing their adjunct lagers, because you know better.


Secondly, I opened the Bière de Mars. Historically, this was a beer brewed in winter or early spring for quick consumption by farm workers. A mild ABV, malty body, and dry finish were tantamount in keeping workers sated, quenched, and relatively sober throughout the day. And while it might seem out of season, I’d say Texas autumns and springs have more in common than they don’t.

This is a style that I generally adore and Jolly Pumpkin’s entry was no exception. This is another brew that just smells like Jolly Pumpkin, a brewery known for being one of the first in the States to open the windows and let the world into their beer through spontaneous fermentation. Signature oak tannins and wild tartness are there, but now with a roasty nuttiness, light notes of dried dark fruit, and pleasant leathery funk.

On tasting, an assertive carbonation is surprising and lively. Tartness is middling and far from dominating, letting the malt profile shine with flavors of vanilla, black pepper, caramel, and chestnuts before resurging on the finish to help scrub the palate. The balance in this beer is artful and demanding as you make your way through a glass or a bomber. Try this with rich, fatty foods like juicy pork or bone marrow, or with foods that possess complementary sour notes. This Bière de Mars with a plate of homemade pickles and a heel of good, crusty bread sounds like a day at the races to me.

Well, another review and another two beers down. I’m glad to be sharing fresh exploits in fermented world once again. So, check back with us here at the Moth for new beers, new adventures, and new friends.


Stone Mix Tape Vol. 10 Blend from Another Planet Debut!

February 17th, 2015

Threads for the Mix Tape

Back at the end of the summer of last year, a small group from our family of restaurants was invited out to the Stone World Bistro in Escondido to sit down with the brain trust of Stone Brewing Co. to blend a beer from a collection of their beers. This was a wonderful opportunity extended to us that has been extended to others in the past who have been loyal business partners with Stone throughout the years. Our group has been pouring Stone brews for over 7 years now in Texas.

Co-Founder of Stone Brewing Co., Greg Koch

Mix Tape Vol. 10 is the result of that blending session that took place over a few hours with 16 beers to choose from ranging from dry hopped or botanically infused IPAs to barrel aged beer. Founder Greg Koch, Brew Master Mitch Steele and Special Projects Manager Steve Gonzalez were all at the table but they really just let us go our own way. We stumbled around tasting some beers. We tossed around some ideas of directions we thought we might want to pursue.  Then, we dove in with the beakers and started creating blends.  Steve was great for us as he took extensive notes as we tried this and that.  And about an hour in, we thought we came up with an interesting blend with the Coffee Milk Stout being a strong role in the blend. But, there was this other beer on the table, Varna Necropolis, just staring at us.  That beer was incredible.  It would have been a shame with that beer on the table not to blend it in somehow someway. Two threads of the first blend still felt appealing.  There were flavorful, patient and had nuance that could provide enjoyable subtleties to a beer with strong character.  That is where the Varna stepped in with it Golden Ale ass self with a Saison yeast aged in Bourbon barrels for 12 months.  Big, bold, badass and Stone.  Through some trial and error, we felt like we came up with a sexy, elegant beast that will be enjoyable to taste now and for a few years to come.

Special Projects Manager Steve Gonzales, Capt. Keith, Stone Brew Master Mitch Steele


The Vol. 10 blend is almost equal parts of Varna Necropolis, Cali-Belgique aged in red wine barrels and Cali-Belgique with Montmorency Sour Cherries that finished at 51 ibu and 8.6% abv. As you should always try to do with beer, we had to roll with the punches.  A week later as Steve went to blend the three beers into the bright tank, he realized that there wasn’t enough aged Cherry Cali-B to make the blend work on the scale we hoped for.  He decided to blend fresh Cali-B and fresh pressed sour cherries into the bright tank. Of course this changed the flavor profile some, the original blend is still lurking and, with age, our gargoyle will be birthed from the gargoyle that you will hold in your glass this Friday, February the 20th.  We couldn’t be happier with his decision as it added a completely new dynamic to the beer with fresh sour cherry instead of aged and the fresh bitterness from the fresh Cali-B.  This was a thrilling experience to take part of and we really couldn’t be any prouder to share this beer that the crew from Stone Brewing Co.  helped us create…for you…..the Beerknurd!

To another 20 years!!


Tasting notes from Stone for Mix Tape Vol. 10…

Lots of sweet and sour intense cherry flavors. Lots of red wine and bitter woody notes from the barrel aging, plus a hint of bourbon from the Varna Necropolis. Spicy phenolic flavors from the 3 Belgian yeast brews combined into this beer. Intensely complex beer with lots going on and a lingering finish of cherry, wine, oak, and bourbon. Suitable for extended aging. Suggested serving temperature around 45-50F

Look for tappings of Mix Tape 10 periodically at The Moth or your local Flying Saucer.

Alpine Beer Co. coming to Texas and The Moth March 9th

February 14th, 2015

In the back then sliding quickly to the front of our minds last year when Green Flash let Alpine Beer Co. brew beers at their facility in Mira Mesa, we wondered if the hoppy delights of Alpine would finally make it out of California. We were not sure how or when but we had hope for the first time.  The intention of that first partnership was to help Alpine raise capital for growth of its’ own fully realized capacity in Alpine, CA.

Honestly, that was the first time I started hearing about Alpine and their greatness for hoppy beers and not too shabby sours. I might have heard Alpine once in passing but the rate of distant breweries spoken of is at a break neck speed right now. Now that I think about it.  New Belgium collaborated with Alpine Beer Co. sometime ago for the Super IPA.  We were fortunate to get some here in Texas.  I remember it being pretty darn good.  Still, I didn’t take the time to learn more about Alpine then. I, generally, focus on the beers in front of my face and tend not to chase or trade. Well, Alpine is about to be in front of all of our faces next month.

Green Flash has been good friends of ours for some time now. I remember the first keg of West Coast IPA that came to Texas some 7 or 8 years ago.  I was told that I must buy it because my distributor knew I would like it. And damn, he was right.  Back then, we had to wait about every 4 months for one keg of West Coast IPA.  Oh my! How things have changed for Green Flash since which makes it so logical how the GF/Alpine partnership has evolved now too.  Green Flash knows firsthand the hard work to get beer anywhere in this land. So of course, Mike and Lisa Hinkley and Chuck Silva would have respect for the wonderful beers crafted by Pat McIlhenny and his crew at his small brewpub with only 1,500 barrels of capacity a year. But, we are getting a little ahead of ourselves though.

As far as I can read from a distance and through some hearsay is that Pat McIlhenny is a very intentional, passionate and particular brewer. He began home brewing in 1983 during his career as a firefighter. In 1999, after a little hands-on experience and a stroke of luck obtaining a brew system he decided to start Alpine Beer Co.  Coincidentally, he started off contracting his McIlhenny’s Red with AleSmith until he could get the brewery in his hometown off the ground nine months later. The only thing he has been able accomplish since then is brew some of the most brilliant hop driven beer and quality sours all the while being a fire fighter until he retired as a Captain in 2009. That retirement was after expanding his brewery in 2008 and before he built his pub 2010. That doesn’t read like hearsay to me.  That is more like testimony to a driven man inspired to create beauty through the science and artistry of brewing beer. Not to mention, Alpine Beer Co. has been family run with his wife and son the entire duration with now only 20 employees to this very day.

Two years ago, riding around with Chuck one day on a small tour of breweries, we stopped at AleSmith for some tastes and immediately Chuck began talking shop with the guys of AleSmith before anyone knew he was offering his surplus of hops to AleSmith after they mentioned their shortages. Hops are the spice to brewers now as spice was the gold to traders centuries ago.  It makes perfect sense to me now that Green Flash would be willing to help out.  When the evolution of the partnership turned into an acquisition, I didn’t think twice about the intention of the deal.  As Mike has said, ‘it is a Win-Win’. Chuck and Pat get to nerd out on recipes.  Employees from both companies will mix cultures. Alpine employees get health insurance and 401k for the first time of their existence. Green Flash gets to help distribute their beers. Also, it is a very savvy and friendly means of growth that is seemingly much different than AB/InBev purchasing craft breweries. Their futures are bright.

Chuck Silva, Pat McIlhenny, Mike Hinkley

When Alpine arrives next month, they will bring world class beers that originated from a small town outside San Diego. Say what you will about ‘Best of’ lists but currently they hold six beers in Beer Advocates’ Top 250 Beers of the World.  That is no small feat considering Texas only has four in the list which just happens to be Live Oak’s Hefeweizen, Jester King’s Atrial and Aurelian and Lone Pint’s Yellow Rose. The Moth is very pleased that Pat will be able to join us for a beer dinner Monday, March 9th at 6pm.  They will be bringing with them Alpine Ale, Capt. Stout, McIlhenny’s Red as well as the famous Nelson, Duet and Hoppy Birthday. Please join us for a very special night of friends, brews and great food. Our dear friend and hop pusher, Chuck Silva will be on hand too. Two of the greatest hop innovators around today…..how can you say no?

Drink Alpine or go to bed!

The Alpine Beer Dinner kicks off our series of The Meddlesome Moth’s  5 Pairdines for 5 Years on Monday, March 9th at 6pm. Tickets are $75 which includes gratuity but not the Eventbrite fee.  Stay tuned for more information on the food menu and other beer dinners.

Tickets are available on https://www.eventbrite.com/e/the-moth-presents-alpine-beer-company-beer-dinner-with-founder-pat-mcilhenny-tickets-15586684192