You know what….I agree. I do feel that we are blessed with an amazing beer scene. With so many talented brewers around these days, the number of styles is constantly growing. Styles that are defying the laws of tradition and pushing the boundaries of what beer can be. Yes, there is something to say for both guide lines and traditional styles, but isn’t it exciting to be challenged by these creative mavericks and try something unique? I think it is. It’s also an important time to support our regional and local scene. Put your dollars into American craft beer. I’m not saying you should give up those imports all together, just try to make a local substitution from time to time. It’s better for the environment as well. Clean out that growler and head down to your brewpub for some fresh and original brew.

Speaking of great craft beer, the World Beer Championships recently held their annual North American and British Ales tasting. We started out with the Golden Ale category, a fine style to choose for the start of your session. Try a Deschutes Cascade Ale (89 points), light bodied and very refreshing. Pair with some mild cheeses, or a snack of garlic-fried garbanzos would be welcome as well. It’s always a good idea to get a base layer lining the system before you start in on a session.

In the Amber Ale category, the Roy-Pitz Brewing Co.’s Truly Honest Amber Ale (84 points), Deschutes Green Lakes Organic Ale (92 Points) and the Rogue Ales American Amber Ale (88 points) all stood out as excellent examples of the style. It sounds simple, but a grilled burger with some sharp cheddar and caramelized onions is a perfect match for me. A comfort combo if there ever was one.

As far as the American Pale Ales are concerned, the West Coast dominated. Eugene City Track Town Triple Jump Pale Ale (92 Points), Deschutes Mirror Pond Pale Ale (92 Points), and Full Sail Pale Ale (91 Points) represented with aplomb. Pale ales work well with a myriad of foods. I really enjoy some sharp cheddar to snack on with a glass of pale ale, but if you are up to it, try some ceviche. The citrus in the marinade plays nicely with the hops in the pale ale and any spiciness is easily tamed. A refreshing summertime pairing for your friends.

Of course, some IPAs made it to the party. Goose Island IPA (92 Points) is exceptionally well balanced and a pleasure to drink. Stone India Pale Ale (91 Points) proved to be wonderfully complex and well-poised. Bastone Brewery Royal IPA (89 Points) showed us another fine example from a Midwest micro-brewery. With IPAs I like to spice it up a bit: some Thai, Indian curry, or some Cajun will usually do the trick. If you’re planning on cheese, blue-veined varieties are excellent. Pasta with pine nuts and Gorgonzola would also pair nicely.

Barley wines are always a great way to end a session. Warming, rich and potent, they make for an excellent contemplative quaff. A few notable entries include Upland Winter Warmer Barley Wine (88 Points), Rogue Ales 2008 Old Crustacean Barleywine Ale (93 Points), and Stone Brewing Co. Stone Guardian Barley Wine. A bleu cheese such as Stilton is the traditional pairing and a perfect way to end a meal. You could also try a barley wine with some roasted duck for a decadent experience, and as long as the hop character isn’t too assertive, try some vanilla ice cream and caramel sauce with a snifter of barley wine. Your taste buds will be thanking you.

Again, be sure to support American craft ales when spending your hard-earned dollars. Your local breweries also need your support now more than ever. It’s practically a no-brainer with so much talent out there these days. Thanks again to the participating breweries and our excellent panel of judges. Remember, in these tough times it’s really ale’s what cures ya! Cheers.

Seminal Scottish Ale

The cradle of brewing is generally attributed to Mesopotamia around 4000 BC. There is, however, archaeological confirmation of concomitant brewing in Scotland. The evidence comes from Fife, north of Edinburgh, and Kinloch, on the Isle of Rhum, and the tribal inhabitants that roamed Europe at the time. Though little is known about these early brews beyond the artifacts, there is some anecdotal evidence surrounding the brewing of heather ales and mead by the Picts a couple of millennia ago, prior to Roman influx.

Legend has it that the closely-guarded heather ale recipe went to the grave with a Pictish elder, in Braveheart fashion, who resisted divulging the recipe even in the face of death.

Tall tales aside, and like most of Medieval and Middle Age Europe, brewing in Scotland was the domain of monasteries up until the 15th century. Shortly thereafter, public sale of secular beer began to take hold, with the majority of the brewing being done at home by women. Eventually, brewing became less domestic and more the interest of entrepreneurs, whose business interests helped the burgeoning commercial brewing industry grow to unparalleled levels during the 18th century. Edinburgh was the Scottish epicenter, rivaling London and Munich in stature. Scottish beers were highly-regarded around Europe and points beyond, and were exported to faraway ports in Canada and South America.

The zenith of Scottish brewing ended during the 19th century. The first test to the Scottish markets came from England, whose unfettered production and export of porter challenged the Scots. Later, English-perfected pale ales usurped locally-brewed beers in popularity. Finally, Central European braumeisters refined their revolutionary pale lagers and took yet another bite out of the Scottish ale province. Each time, the Scots adapted and persevered, either by hiring foreign brewers to produce those same beers in Scotland, or by learning to make them themselves.

This resilience and versatility proved valuable from a survival, if not dominating, standpoint, in that Edinburgh became perhaps the most eclectic brewing center in the world. At one point they were producing porters, stouts, lagers, brown ales, and bitters, as well as their own unique Scottish ales. This was aided by the diversity of water hardness in Edinburgh, each well lending a helping hand to individual beer styles. Soon enough, things settled down, and regional pride endeared people to their country’s beers, with the Scots concentrating on their own version of ale.