Hoppin' Frog (Akron, OH) - 8 OCT 2016

When life gives you lemons, sometimes you need to just accept and make lemonade.  Such was the case when I had to unexpectedly make the four hour drive from our home to Akron, OH.  After taking care of business, I decided to pay a visit to Hoppin' Frog Brewery and Tasting Room.  Located a few miles outside of town in an industrial park, the driveway gives way to a gravel parking lot and a large building housing the brewery and tasting room.

Atypical of almost all breweries, there is no visibility of the brewery from the tasting room.  In many ways, you'd never even know that you were in a brewery except for the extensive draft and bottle list, much larger than I've ever seen before. The list featured more than 20 house beers, a few guest taps, nearly 50 current bottled beers, and "Rare" bottles dating back to 2007.  The options were nearly infinite.

The tasting room is sparse, but still evokes a welcoming feeling.  The walls are mostly barren except for several large video screens displaying the digital draft list that are visible from almost any location and a single, lone guitar, the significance of which isn't clear.

They also had a small, but interesting menu.  I went with the pierogis (not realizing at the time that 8 OCT was National Pierogi Day).  I was instructed that these were authentic pierogis, made fresh by a Polish cook.

But there is no doubt that the Tasting Room is really about the beer, and most of them were huge.   The draft list went from a low of 6.9% ABV for the Caliente Pizza Collaboration beer at 6.9% to the recently released T.O.R.I.S the Tyrant - Triple Oatmeal Stout at 13.8%, one of the first beers to take advantage of the new Ohio beer laws.  Most came as either 5 or 8oz pours.  I would have loved to spend the whole day there sampling 7 variations of B.O.R.I.S. the Crusher - Oatmeal Imperial Stout (9.4%), 2 versions of D.O.R.I.S the Destroyer - Double Imperial Stout (10.4%), and T.O.R.I.S. However there would definitely be no driving after such a day.  Instead, I settled for two that I'd never heard of before.  Killa Vanilla Extraordinary IPA is like nothing I've had before.  The vanilla aroma and flavor is strong, but complements the hefty IPA well.  DareDevils Got Game is an Imperial Stout made in collaboration with Cigar City (who wouldn't want to try that) using with Italian black brewers licorice resulting in a beer that is more like an after dinner drink.  So good.  So much fun.

Iron John's Brewing Company (Tucson, AZ) - 19 OCT 2016

Normally, my modus operandi when traveling is to scope out local breweries and try to hit as many as possible.  On this trip,  I had a pretty full schedule and didn't anticipate the opportunity.  However, my afternoon meeting went short and I took advantage of the extra time to check out the local beer store - Plasma Liquors - which was highly recommended on Beer Advocate for "knowledgeable and personable employees".  How true that turned out to be.  As I was checking out the guy asked where I was from.  When I said Dayton, OH, he responded that he had been to nearby Kettering, OH, which is where I am actually from, but most wouldn't recognize that.  When he volunteered that his favorite band was from Dayton, Guided By Voices, I knew that I had a kindred spirit.  So when he recommended the local brewery I knew that I had to check it out.

Iron John's Brewing Company may be the most nondescript brewery I've ever visited.  Many breweries are located in strip malls or industrial parks, but few have less visible signage than this one.

Upon entering, you encounter four separate areas - bottle sales, bar, brewery, and packaging all in a space not much bigger than a typical man cave.  They have 6 of their beers on tap, but willingly open and share from the bottles.  Notice the guy in the back.  He was diligently applying labels and visually inspecting each bottle for cleanliness.

I went with the sampler and picked Oddball Wheatwine, Code Talker American Strong Ale,
I Don't Give a Damn Bourbon Oaked Stout, and a collaboration beer with The Address Brewing Company called Paloma's Fire, made with green chili and habanero.  The bartender also gave me a small sample of the Geisha Coffee Saison.  At first I thought that the Wheatwine and the Strong Ale were mislabeled.  The Wheatwine was deep mahogany in color while the Strong Ale was golden.  I usually think of them as reversed.  Even from this small sampling, it is clear that the brewery takes it's philosophy to "create expressive beers" seriously.

White Labs (San Diego, CA) - 14 JUN 2016

Pulling into the parking lot one is greeted with a generic looking industrial building, the sign featuring a microscope.  Without the banner advertising "Tasting Room", one would never realize that they are about to experience one of the the most unique tasting room experiences possible.  The White Labs Tasting Room features beers created on site, using the same base wort but fermented using different yeast strains. 

I chose a flight of Porters using 4 different strains of yeast. Unbelievable how differently they tasted: one like a traditional Porter; one a bit sweet; another almost sour.  Only difference - the yeast.

Lights in the tasting room were made using Erlenmeyer flasks and artwork showing scientific equipment covered the walls highlighting the laboratory atmosphere.  Instead of looking into the brewery like most tasting room windows, the ones here looked into the biochemistry labs where they do yeast processing and analysis.

They were also serving one of the most unique beers that I've ever seen - FrankenStout.  Here is the description from a press release announcing the beers release.

Frankenstout answers the burning question, “What would happen if we pitched 96 yeast strains into one beer?” The answer is, well, complex. Each strain struggles for dominance, with twists and turns in every sip. The beer pours black with a thick brown head. Robust coffee and dark chocolate aromas and flavors abound. Belgian yeast strains are evident through spicy and clove like notes. The beer finishes with a strong cherry oak finish.

Cellar 3 by Green Flash Brewing Company (Poway, CA) - 15 JUN 2016

Just over a mile from my work location, Cellar 3 by Green Flash Brewing Company was perfectly situated for an after work visit. Cellar 3 is 12,000 square feet of space dedicated to the art of craft beer innovation through barrel-aging and wild yeast experimentation from the folks at Green Flash Brewing Company.  

There is an attractive outdoor space with regular seating and a stand-up railing that looks out onto green space in a lightly populated industrial area. A pleasant place to be on an early San Diego evening.  

Just inside is an inviting bar area.  Lighting points the way to the center of attention - the bar with nearly 30 beers from Green Flash and the experimental sours and barrel aged beers of Cellar 3.  We tried a variety of the offerings which included extreme Sours, non-traditional Porters and Stouts, and superb wine barrel aged beers - my favorite was the Protege Sauvage, a White IPA aged in Chardonnay Barrels with Brett.

There is plenty of evidence of the sour fermentation and the barrel aging program in the large space behind the bar area.  I don't think that I've ever seen as many barrels in one place outside of a Kentucky distillery.

An interesting service available is transportation between Cellar 3 and the Green Flash Brewing Company about 10 miles away.

AleSmith Brewing Company (San Diego, CA) - 14 JUN 2016

There are so many options in San Diego, but AleSmith Brewing Company has a 20 + year history of outstanding beers and is certainly a go-to destination.  Particularly exciting is their new state-of-the-art brewery that opened last year.  The location - within walking distance of three other breweries: Ballast Point Brewing and Spirits, Mike Hess Brewing, and their original location which is now Mikkeller Brewing.

Entering from the parking area, you first encounter the outdoor beer garden.  Light strands add ambiance to the space and guide you toward the large entry ways - kept open with San Diego's perfect year-round weather.  When I was there a semi-permanent food truck provided excellent Mexican food that hit the spot after a night of San Diego brewery exploration.

Just inside is San Diego's largest taproom - equipped with several areas that are designed to accommodate any experience:  couches for relaxed conversation, high top tables with stools, and a stand-up bar.

The bar is particularly inviting, winding its way in front of large windows that provide views into the brewing operation.  The bar is accentuated by a neon blue light along the bottom edge.  The absence of seating at the bar creates a since of community and conversation flowed freely among everyone there.  Peaking around the corner of the bar reveals an extensive barrel aging operation

I've been to many breweries in many different places, but I think that this may be the most impressive facility I've ever seen.  It combines a state-of-the-art brewing operation with a welcoming, friendly atmosphere.

Double Mountain Brewery (Hood River, OR) - 3 FEB 2016

Places close early in Hood River, Oregon.

Thankfully, there are lots of places.

I was really hoping to go to Full Sail Brewing Company but arrived just as they were closing the doors at 9:00.  No problem.  I simply walked around the corner to Double Mountain Brewery.  (Later I discovered that there was a brewery taproom - Logsdon Barrel House & Taproom - specializing in organic farmhouse ales just across the street from there.)

The brewery had an industrial feel from the outside, but the inside was strictly old school.  One had the feeling that they were back in 1895 when Hood River was first incorporated.  Lewis and Clark had made their way through the region 80 years earlier.

I sampled a couple of the beers, but it was hard to pass up one called Hop Lava - a Northwest IPA - recommended by the bar maid.  As I slowly enjoyed my beer sitting at the bar looking just like the ones in every Western movie you've ever seen.  No doubt this place was full of character.

Grist Brewing Company (Highlands Ranch, CO) - 9 DEC 2014

Grist is a perfect name for a brewery.  One of 8 breweries (6 local, 2 chain) within a few miles of each along the C-470 corridor just south of Denver, Grist Brewing Company is exciting and unique.  It is different than any other brewery that I have visited.  The brewery has an industrial feel due to the high ceilings, exposed duct work, and clear view of the brewing equipment, but at the same time has a community feel around the bar, where the bar tenders and the patrons all interact.

We came to Grist Brewing Company after visiting 3 Freaks Brewing, mostly because it was the only one still open (small tap rooms often close early).  These two places were as different as night and day:  3 Freaks was small, Grist was large; 3 Freaks had a small selection, Grist had a full assortment; 3 Freaks was quaint, Grist was industrial chic.  Regardless, both were great places to visit.

Grist was pouring a full assortment of beers including many interesting ones and so taster was in order.  I chose one with the American Barleywine, Baltic Porter, Belgian Single with Juniper Berries, Belgian Strong Ale, and Weizenbock (470 Bock).

The industrial feel of Grist is reflected in the design of their taster tray.

The Weizenbock (470 Bock) has an interesting back story.  Earlier this year the eight breweries along the C-470 corridor (Blue Spruce Brewing Company & Restaurant, 3 Freaks Brewery, Lone Tree Brewing Company, 38th State Brewing Company, Grist Brewing Company, Living the Dream Brewing Company, CB Potts Brewery-Highlands Ranch, and Rock Bottom Brewery-South Denver) got together to develop a special recipe for a collaboration brew.  

In addition to this collaboration beer, the breweries were offering a "beer passport” that can be picked up at any of the eight locations. The passport will be stamped as patrons visit each location and the first 300 people that have their passport stamped from all eight breweries will receive a free limited edition C-470 Collaboration pint glass. The glass is etched with all eight brewery’s logos.  What a cool idea.  I hope that we get something similar here in Dayton or Cincinnati or Columbus or ....

Growler fill station at Grist.

Another first for me was the growler fill station.  I am not completely sure how it works, but from the explanation given and my own observation I think that the system evacuates the growler and then fills it with beer diverted from the tap system.  Once full, the growler is removed and the top is screwed on.  This process is supposed to allow the beer to remain fresh for months.  Pretty cool.

The brewery is separated from the tap room by a row of fermenters that seem to serve a similar function as a hedgerow - separating two distinct areas in a very appealing manner.  When I poked my head around the fermenters to snap a few pictures, I was approached by one of the bar tenders.  Expecting to be chastised for breeching the barrier, I was instead offered an impromptu tour of the brewing operations.  The brewery was designed for maximum efficiency and growth potential.  Clearly one of the best designed and equipped breweries I've ever visited.

And they have a full assortment of games.