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When the Beer Store at the Utah Brewers Coop opens today you'll finally be able to buy Squatters new Hop Rising & Hells Keep Belgian Style Strong Ale.If you haven't heard Hop Rising is a big beer (9% ABV) with big IBU's, 85 to be exact. This is a Thanks to copious amounts CTZ (Columbus, Tomahawk, Zeus) and Bravo hops. You may remember Hop Rising as a Pale Ale from Squatters Brewpub. The name was transferred over to the co-op to use for this 2IPA.
Also out is Squatters Hell's Keep, a Belgian Golden Strong Ale. Hell's Keep was originally released earlier this year at Squatters brewpub, Jenny Talley had created this beer as a seasonal/limited release. It was such a hit that they decided to move the production over to the Utah Brewers Cooperative facility so they could take care of the massive bottling project. Hell's Keep is 7.75 ABV and will come in a 750 ML bottle.
Both of these are available at the Beer Store at 1763 South 300 West and at the the downtown Squatters Brew Pub. The Coop is shipping 1,000 cases of Hop Rising to the DABC today and it should hit the State Stores by next week. Hell's Keep will (for now) only be available for purchase(take home) at the Coop.
Also, next time your in Squatters be sure to give Asst. Brewer Jason Stock a little shit. That's his cute lil' mug shot on the label. Cheers!
34 comments:
Awww...aint Jason cute? You greedy bastards had better leave me some of that beer until I get back in town from Alabama. Let me tell all you people who bitch about living in utah: it could be much worse, you could be living in Alabama. This is beer hell and I miss Utah's (comparatively) liberal liquor laws!
One other thing about hell's keep...I was talking to one of the coop brewers and he told me that only this initial batch is going to be bottled conditioned-it's just too much work for an "outdated" method that has become obsolete because of modern carbing techniques. I, for one, think that is a load of hooey and have no interest in ever buying a traditional-style Belgian that isn't alive on the yeast. We need to let them know that this is an unacceptable way of producing this beer. Jenny Talley should help bring the heat-i don't think she would be happy about her beer losing its character this way. This attitude is one example of why Squatters beer is always so much better when it's brewed at the pub by Jenny and Jason rather than bottled at the UBC. They are smart, good brewers, but they lack the depth of soul and feeling that made, for example, the Trappist monks such great brewers and that characterizes Jenny's approach to her craft.
You kids drink up. Eat, drink, and be merry, for tomorrow you might be in the muggy South, grateful for the places you can find a Yuengling to drink.
Who'd a thunk it. Utah beating Alabama in beer and football??? The times, they is a chang'n... Hurry back Octa-Andy.
The Double IPA was very nice, and well priced- not really a hop bomb though, it was quite balanced. I heard that it will be a regular addition to the line up.
FYI the Hell's Keep was and still is bottle conditioned. You may have spoken to one of our brewers (ps I work at the UBC) about what we were thinking of doing to produce the Hell's Keep but things change. I'm just making sure you get the current facts and not basing your judgment on something that was spoken and not current procedure. Maybe you should take a chance and taste it when you're out of Alabama. I'd be very pleased to arrange this for you anytime. Jenny Talley is also pleased with the results of our launch of her brain child. Just ask her bro. Good luck in Alabama! and yes, Jason is adorable. Cheers!
Cindi
I'm in agreement with Douglas on this. It does not have as powerful a hop presence as the vast majority of IIPA's I've had. However, it is very, very good. I definitely look forward to drinking more of these.
BTW I'm loving what the Co-op is doing, man they are way ahead of everyone else- Devastator, Winterfest, Hells Keep, Hop Rising, White Label, what else is new? And they are doing it the right way utilizing that awesome store.
I'm glad you all like what we are doing! FWIW we made the third Hop rising on Tuesday.
In gearing up for fall releases:
We're making the Pumpkin Ale today.
Bobsled next week
Abbey in two weeks and in September will be Winterfest 2009.
I do have to say though, "ouch man, ouch"
".....they lack the depth of soul and feeling...."
Cheers,
-Jon
I am most definitely a fan of bottle conditioning my Belgian style beers and am very happy my fellow brothers at UBC nailed this process on our first big production run of Hell's Keep.
Andy, I have to say you are off base with saying that the UBC brewers lack depth of soul. These are some of the finest brewers in the craft brewing industry and I could not be more proud to be part of their team.
cheers
Jenny
@Andymus prime
I'm very courious what character you think will be lost because of not bottle conditioning. In my opinion the cons of bottle conditioning far outweigh that pro's. As a matter of fact with a modern bottling line there is very little benefit at all. Sure its a romantic notion but it can lead to inconsistency in carbonation levels from bottle to bottle and you are leaving a descent amount of yeast in a bottle that can and will autolize if mishandled giving a large range of undesireable flavors.
What is this "attitude" you claim we have? Our main concern has and always will be to make the best most consistent beer we can. We work very closely with Jeny and Jason to ensure this. Your opinion that we "lack the depth of soul and feeling" is infuriating to me . I have dedicated the last thirteen years of my life as a hobbyist and a pro to studying beers and understanding what I can do to make them the best they can be. The decisions made by the UBC brewing staff are always made with the question what can we do to make the beer better. Perhaps you should let go of your dogmatic arrogance and learn something about beer and it would increase your enjoyment.
Thanks for the kind words all!
Andy,
I feel blessed to the bottom of my depthless soul that you would share your most esteemed wisdom and knowledge with us regarding the attitude of our brewing team here at the UBC. Other than your perceptive and judicious pronouncement about our collective attitude, I would very much appreciate other examples:
"one example of why Squatters beer is always so much better when it's brewed at the pub"
Your above declaration is the first I have ever heard about this matter.
Humble Best Regards
Dave
I went to the Beer Store once....
And they turned me into a newt!!!
Those heartless bastards.
But really, great job on the beer. From start to finish, a wonderful balance. At 85 IBU's, its surprisingly drinkable, and that 9% is fast and furious. I think I have a new favorite double IPA.
Nice work you cruel emotionless brewers.
Andy, a couple thoughts for your consideration. I am guessing after the response from some of our guys on the UBC brew crew staff, you might be convinced that these guys have pleanty of passion. Please take my word for it I hang with with these guys on a daily basis. I can gurantee you they have more passsion than a bus full of Trappist monks on their way for a camp out with a couple hundred alter boys. After 23 years of being in the beer business, I am comfortable in making the case that there is not a more dedicated and knowledgeabe goup of brewing professionals in the craft beer industry. Under the leadership of Dan Burick,(brewmaster for over 17 years) our brewing staff, of Jon Lee ( brewed well over 100,000 barrels of beer over the last ten years) Dave McKean, (Our Director of Quality Control has a B.S degree in Micro-biology and a graduate degree in brewing science from UC Davis), Adam Curfew, ( Chemistry Degree and cellar man extraodinaire), and Chainsaw,(starred in a famous horror movie), bring over 80 years of brewing experience to our commitment to making the best beers possible. In additon, when we get together to formulate a new beer we bring in the skills and input of a Jenny Talley and Matt Beamer from our brew pub operations. In short, we brew beer with an all-star team of all-pro brewers. That is the reason why we are making truly outstanding beers, and perhaps more importantly, making them consistently. We hope you enjoy them half as much as these guys have making them.
One final thought for Douglas. Allow me to suggest that our new Squaatters Hop Rising may not hit you like a "hop bomb" for the very reason you mentioned; "it was quit balanced." Exactly. Making a double IPA with 9 % ABV and 85 IBU's with a beautiful balance is where the skill comes in. Creating a "hop bomb" was never our intention or aspiration. Drinking a great double IPA like our Squatters Hop Rising is meant to be a sublime pleasure, not an indurance contest of how much hop bittnerness you can handle. I could not be happier or prouder for our brew crew's stunning achievements. Enjoy.
"they have more passion than a bus full of Trappist monks on their way for a camp out with a couple hundred alter boys".
I smell a new UBC ad campaign.... Greg, your the King!!!
I have to agree with Douglas in saying that the UBC is by far leading the way in bringing Utah out of the dark ages.
Oh crap. Earlier, when I read Jon's post, I hoped to jump on the internets and reply as quickly as possible. Only now am I getting that chance. Count this as an apology. My earlier post came across much more arrogantly and depicracious than I intended. My intention was to elevate Jenny and her process, as I have a great respect to her. I take full responsiblity for my words, as they do read in a way as to insult the UBC brewers. This was not my intention. I am grateful that we have them in the beer community in Utah, especially lately. You guys have really evolved and started creating great high gravity recipes and have contributed to our beer culture in a huge way. If I could take back the statement, I would. I mostly wanted to encourage the drinking of Squatter's beers at the pub itself.
Jon, I was led to believe after a conversation with you that the Hell's Keep would be force carbed in future batches. Please excuse me for disseminating false imformation based on this converation. I'll admit I was confounded by the idea of this beer not being bottled conditioned. I didn't dare argue it with you at the time, but I really was disappointed, and that's what ultimately led to my prior post.
Adam, regardless of the inconsistencies and dangers of autolysis through natural yeast carbing and conditioning, I still stand by it. I love it. It's my opinion. There is a lot of romance and tradition involved in beer production and consumption, and that romance shouldn't be disregarded. I think it adds a different character to the beer. Those simple, single-celled organisms can do things for a beer that we humans with all of our technology can never hope to reproduce. Budweiser is the king of consistency, but that's not necessarily something that works in their favor, in my opinion.
In the end, however, you guys are much better brewers than myself. I'm kind of like the fat, out of shape fan on the sidelines of the game, screaming at the pro players after a play doesn't go the way I thought it should. Seriously, taste my homebrew, it sucks, and you guys brew beer that is very good.
And hell, now it sounds like I'm totally sucking up to you guys. I'm completely surprised by the response, and very happy to see the way y'all jumped in on this one. I'll continue to argue for botte conditioning Belgian style ales, no matter what. Like I said, you guys are very smart, good brewers. I don't want to criticize. Keep loving what you do and doing what you love. I'll keep drinking it, and continue speaking up when I have an opinion.
And yeah, drinking Squatter's beers is still a better experience at the pub on draft. Just my opinion...
Andy,
Nice attempt to obfuscate your slurs. How much more did your earlier post come across more arrogantly than intended?
When you go from :
"one example of why Squatters beer is always so much better when it's brewed at the pub"
to:
"drinking Squatters beers is still a better experience at the pub"
this is what is commonly known as
"moving the goal post"
this tactic damages your credibility in any argument.
Think before you post...
With Respect
Dave
@Andymus prym
word that is the discussion we should all have as beer drinkers. In the quiz lies the fun. As a brewer and scientist I love discention. But know who your elders are.
Dave,
the long and short of my last post was an attempt at apology. My words missed the mark. I took responsibility for misstating myself. My remarks were never a slur, or at least not intended as one. I like you guys, and I like your beers. Heaven knows I drink more than my share of the IPA and Winterfest, and I plan to drink my share of these new releases.
If you want to continue feeling personally slandered and hurt and angry, I can't do much about it. In the meantime, I'll continue sending out-of-towners over to the Beer Store to do their shopping and I'll continue to come in there myself, if I'm still welcome. I felt sick to my stomach all night last night thinking about the way I offended you guys (and gals, Cindi). I regret the post, but if I were to see a silver lining to this, it would be the slew of awesome responses from the UBC team. In heaven, at the pearly gates of Kolob, St. Peter will search the internets for proof of your good deeds and will read these posts, see your love and passion, and give you a spot in heaven near to the heavenly beer dispensary. I hope he just lets me work as a bottle washer or something (because beers in heaven will be bottle conditioned by God's own house strain of heavenly yeast).
I don't really think y'all lack soul. I am a believer in yeast, and chose a poor way to express my dismay at my own misunderstanding that the Hell's Keep would be bottled without it.
Please accept my apologies, and let me finish kissing ass.
Sincerely,
Some Asshole Who Loves Beer
"Asshole who loves beer" (This could easily be me as well)
While it is difficult to judge sentiment through web postings your apology seems heartfelt and sincere. When a mistake happens once it is easier to let go by those offended, don't let it happen again!
In the future, if there are any issues with our beers or flavors not appealing we are always open to comments. We don't take it personally and will view the comments objectively and review the batch in question. But as you can see when there is a personal attack on what we have all dedicated our lives to and have so much at stake we will defend ourselves. Hell you even got the godfather of craft beer (Greg) involved on this one!
So to review, objective comments and nothing personal we're good. We can discuss it. We're brewers and scientists, we can take it.
Personal jabs we'll fight back.
Have a safe trip home, There will be plenty of Hop Rising here when you return (And Hells keep with yeast at the bottom).
Cheers,
-Jon
Yeah, lets get back to the original intention of this website and this specific article: Mikey likes beer, Andy likes beer, everybody at the UBC loves beer, I can't survive without beer, and the new Hop Rising kicks ass. I still love the Squatters IPA as well. If we could only have these beers on draft- that would be heavenly!
Y'all sound like a bunch of cocky bullies.
The beer drinker stated his opinion but as always, the beer brewer IS right.
Act as a professional should and don't take criticism personally.
Maybe the fact that Squat's pub beer is often brewed at UBC is why you got so defensive.
Not cruel and emotionless brewer, maybe just TOO emetional.
Sheesh even Daddy Schirf gotta come be the Protector. HAHA. wow!...just WOW!
Andy Andy Andy, you gotta be kidding me, " lack depth of soul"? Brewers can not make the quality of beer we make and lack anything. It requires we keep our eye on the prize, understand brewing from grain to glass, and be on our game at all times. A brewer can not possess the above traits if he or she "lack depth of soul" or lack passion.
In my opinion bottle conditioning is neither "outdated" or obsolete. There are however a tremendous number of factors that a brewery must consider before undertaking bottle condition long term. I would be glad to educate you over a beer sometime if you like, just pull me over at that pub someday.
Us soulless brewers at UBC were instrumental in assisting Jenny at Squatters in executing the bottle conditioning process for her wonderful beers and will keep the bottling conditioning tool in our tool box and use it as we see fit.
Your posting is a perfect example of what happens to an individual who drinks too many Yuenglings in the hot Southern sun. Yuengling makes a fine beer but you should think while you drink.
Cheers,
Dan
Andy,
It takes courage to own up to an apparently off the cuff and not thought out statement. I respect that. As you state regarding a "silver lining" indeed this stimulated a very spirited exchange! The passion expressed by all parties reinforces my amazement at how beer plays such an important role (reward) in so many of our lives. It is nice to have a forum in which we can all interact on our own schedules, and express our honest opinions. Of course this is most effective when we all own our words (as you have done) and dont hide behind anonymous pseudonyms.
-Proud beer lover and cocky bully
Unfortunately, anonymous, I'm afraid that I am the one who has been exposed in my local beer community and workplace as an arrogant jerk, while the UBC guys have definitely come out as champions. Dan, I was relieved that you had never posted a response once I realized what I had said, because I absolutely respect you and cringe at the thought of you thinking that I don't. I hope you read my apologies below and please know, I do not consider you guys soulless, heartless, or anything of the sort.
I wish I could blame that one statement in my original post on the Southern humidity, the loss of my life partner, and listening to the only radio station I can get down here (Rush Limbaugh and Glenn Back all day...pure negative, argumentative energy). But I can't. I have to own my words, but I do not have to stand behind them (at least not those ones).
I wish it could be forgiven and forgotten, as I fear I will always feel a little uncomfortable around you guys from here on out, knowing how I offended. Trust me, had I realized how that statement was really going to come out, I would not have made it.
I would love to understand why, logistics of scale aside, one wouldn't want to bottle condition a Belgian strong ale. I understand that for many, if not most, beer styles it is unnecessary and in some styles even undesirable, but maybe some day we can have that discussion. I'd rather not have it here, as I have already destroyed Mikey's blog post and we need to move on, as Doug suggested. Some other time, if you'll indulge me.
Many thanks, and luckily I found some Terrapin, Hennepin, Ommegang, Harpoon, Left Hand, and Great Divide down here in the south to keep me satisfied and stupid in the Southern sun.
-Andy
Andy,
Consider it forgiven and forgotten, and trust me, there is no reason to feel uncomfortable around any of us. I have a feeling it will be more like a high five and a beer when you get back Utahside.
I think you are a great guy and consider you a part of the Squatters and UBC family.
All of this has to be due to the Southern sun because you are drinking some damn fine beers down there.
Cheers,
Dan
Andy,
Consider it forgiven and forgotten, and trust me, there is no reason to feel uncomfortable around any of us. I have a feeling it will be more like a high five and a beer when you get back Utahside.
I think you are a great guy and consider you a part of the Squatters and UBC family.
All of this has to be due to the Southern sun because you are drinking some damn fine beers down there.
Cheers,
Dan
I'm drinking my second bottle of Hop Rising right now. It is EXCELLENT.
Stopped on the way home tonight and grabbed a case of Hell's Keep and some Hop Rising. So far I have to say the ipa is delicious.
Wow This is hilarious
dicks
i eat
At last I get to taste the hop rising and the Hell's keep. Great beers the hop rising is a great example of style malt hops and high ABV as it warms the high IBUs really come through slightly fruity but great hop aroma and flavor. The Hell's keep is good also easy drinking Slight phenols and a great Belgian yeast flavor for any time of day. Keep them coming guys!
Cheers
James
I was in the Foothill State Store and they were discussing how many cases they had sold of the Hop Rising and how they wish they had more. Then, someone called to ask if they had a few cases left! It looks like this beer is selling very, very well. Lets hope the Co-op made loads of it. BTW I think this beer would be really nice aged on cedar or oak- just an idea! Hop Rising Reserva.
Just wanted to say thanks for Hop Rising - it is sublime. I appreciate the depth of flavors involved. Pliny the Elder is the first balanced, hop heavy, nuanced, subtle and kick-ass brew in the NW style that I could appreciate, and Hop Rising is in my opinion, second only to that consummate brew (after trying many others claiming to be hoppy and drinkable). Will be posting a rave review for Hop Rising on Beer Advocate. And, didn't even know about Hell's Keep - now I will have to go to the UBC. Oh, by the way, GREAT JOB to someone for releasing these awesome beers on my birthday. I will forever remember this. Will be going to the brew pub in PC this weekend, hope Hop Rising is on tap - if not, please send some up! Regards, James
P.S. Totally agree with Andymus Prime about liquor laws and the south - at least you can buy beer on Sunday in UT, and you have far more choices than "Miller or Bud". Ever heard of a dry county in UT? No. Wait 'till you find yourself in some podunk Southern town at 10 pm, just driving through, and you find out there is no beer for sale within 80 miles. You might just keep driving.
Greetings from California. I travel to Utah and have always found it difficult to find beer I truly enjoyed. Full Suspension was good "for a Utah beer" but now, with Hop Rising, that qualification can be dropped. Hop Rising is simply great.
I love Pliny the Elder, Hop Stoopid, Blue Dot, Sculpin, Racer X and others. Hop Rising can stand proudly with that very distinguished company. Bravo!
Now, any chance of getting a keg shipped to California so we can try it on tap? I'm sure Stone would have it as a guest beer. Or Lucky Baldwins. Or Hollingshead...
Again, WELL DONE guys!
Joel
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