Author: Rick Lyke

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  Full Pints - Your Next Beer

  Grape and Grains

  September 1, 2011 - Rick Lyke A business associate once told me that the world is pretty much segregated by what it drinks. He opined that there are wine drinkers and there are beer drinkers, never bothering to account for those who might enjoy whiskey, gin or vodka, let alone teetotalers.
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  Sidebars - Your Next Beer

  Grapes and Grains Tasting Notes

  September 1, 2011 - Rick Lyke Cascade The Vine ’08: This ale changes slightly with each vintage. The Portland brewery starts with a Northwest-style sour ale base that is a blend of soured Triple, Blonde Quad and Golden ales that have been refermented with the fresh pressed juice of Niagara grapes. The beer pours a slightly hazy dark gold with a... View Article
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  Sidebars - Your Next Beer

  The Brewer’s Garden Tasting Notes

  July 1, 2011 - Rick Lyke Bison Organic Honey Basil Ale This beer pours an amber-orange color with a thin white head. The aroma is slightly malty with a hint of the honey. The basil emerges in the flavor profile. It is a background note that comes forward, then reverses itself. This is a smooth drinker. Dogfish Head Sah’tea The brewery... View Article
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  Full Pints - Your Next Beer

  The Brewer’s Garden

  July 1, 2011 - Rick Lyke For the first six millennia of mankind’s “relationship” with beer, brewers were more like chefs than they have been during the last 500 years.
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  Sidebars - Your Next Beer

  Tasting Notes

  May 1, 2011 - Rick Lyke Avery Quinquepartite: Latin for “consisting of five parts,” Quinquepartite is a barrel-aged sour ale blended from beers aged in five oak barrels in the Avery cellars, two cabernet sauvignon barrels, along with port, chardonnay and zinfandel barrels. The beer pours a golden orange color with a thin white head. The beer has an attractive citrus... View Article
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  Full Pints - Your Next Beer

  Blending Up a Brew

  May 1, 2011 - Rick Lyke If you had two hard-to-find great beers in your fridge right now, would you consider mixing them together to create an entirely new brew? What if they were vintage beers you could not replace?
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  Sidebars - Your Next Beer

  Tasting Notes

  March 1, 2011 - Rick Lyke Bear Republic Hop Rod Rye: This 8 percent alcohol by volume brew uses 18 percent rye. The beer pours a bright cherry wood color with a creamy thick tan head. Plenty of piney hops in the nose. The flavor is a solid 90 IBU hop bomb. Good amounts of spice and a malt base that... View Article
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  Full Pints - Your Next Beer

  A Rye Sense of Flavor

  March 1, 2011 - Rick Lyke Nature has a way of taking care of our needs and balancing things out. Take grains. Certain grains, such as barley for instance, are great for making beer. Others, such as corn, are better suited for breakfast cereal. Rye makes great whiskey, while rice makes excellent sushi. And wheat makes delicious bread.
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  Sidebars - Your Next Beer

  Black IPA Tasting Notes

  January 1, 2011 - Rick Lyke Deschutes Hop in the Dark Cascadian Dark Ale: After 22 test batches at their pubs in Bend and Portland, OR, the brewers at Deschutes settled on the final recipe. Hop in the Dark is part of the brewery’s Bond Street Series and uses Cascade, Amarillo, Citra and Centennial hops, with a blend of oats, dark,... View Article