The Chistkindl markets tucked into Vienna’s squares large and small foretell snowflakes and frosty windowpanes. The fragrance of the town has become decidedly seasonal. Cinnamon and clove announcing mulled wine (Glühwein) mingle with the sweet brown sugar aromas of roasted and spiced almonds (gebrannte Mandeln) and the smoky-woodsy notes of roasted chestnuts (heisse Maroni). The leaves on the trees have long since flown south, and the seasoned imbibers have left the beer garden for the warmth and Gemütlichkeit of the pub or Beisl, some of them warming themselves up with that granddaddy of malty seasonal beers, the Doppelbock.
Doppelbock. What better way to toast two enjoyable years writing A Tempest in a Tankard? A recent trip to Bamberg turned up an entirely appropriate candidate – and it’s not the smoked Eiche Doppelbock from Aecht Schlenkerla, though that would be a perfect beer for the occasion. No, this one from Hertl Braumanufaktur in the Franconian region of Bavaria is a little something else: a Doppelbock brewed with peated malt and aged in whisky barrels. Innovation meets tradition.
If you’re one to pay attention to these things, you’ll have noticed that my posting rate has tapered off in the past half year or so. As some Tempest readers know, I took a two-year position at the Wien Museum in Vienna (come and visit!) as an ACLS Public Humanities fellow. Needless to say, the whole process of getting myself here has translated into less time at the keyboard. And then there’s the sheer fact of being in Vienna –– never a dull moment with all those museums, the Vienna Woods nearby, and plenty of opportunity for food and drink in the city’s Beisl and Heuriger. But I have neither laid down my pen nor hung up my tankard, and will continue to traverse Vienna, Europe, and beyond to bring you a unique perspective on beer and culture.
Before I go any further, allow me to raise my glass to all you readers old and new who have kept up with my posts and articles over the past few years.
A tip o’ the ole tankard to ya!
I’m extremely grateful to you, my readership for making this all worthwhile. But it’s always nice to have a few more readers. So help spread the word about Tempest by encouraging your craft beer-drinking friends to subscribe to the blog for email updates as I post new material. (See the side-bar to the right.) And don’t forget to tell them to like Tempest on Facebook or follow Tempest on Twitter (@TempestTankard). I’ve also been known to post the occasional beer-related photo to Instagram (@tempesttankard), and have recently set up a Pinterest account. Follow along!
In Case You Missed Them: Highlights from the Past Year
In the Cool Shade of the Beer Garden — In this, one of my favourite articles, I trace the historical roots of all those chestnut trees shading beer gardens in Germanic lands. Cited in The Atlantic to boot.
The MaltHead Manifesto — Malt heads of the world, unite!
Returning for Another Sip of Terroir — The crux: How can a well-crafted “Munich Helles” from Austin and a helles Bier from München express “unique” terroirs when they can taste virtually the same in the hands of skilled brewers in different countries?
New York’s Finger Lakes Region: A Backroad Craft Beer Tour — Long a travel destination for connoisseurs of fine wine, hop farms and fields of barley now sway in the lakeshore breeze alongside row upon row of grapes. (Incidentally, this was Tempest’s most-viewed article of the past year.)
Craft Beer at Time’s Precipice: Cellaring Tips — About a year and a half back, I wrote a short article with some thoughts on aging Belgian sour beers. I followed it up recently with some more systematic thoughts on what styles of beers to age, how to age them, and what to expect a few years down the road.
Spreading Good Cheer with a Tankard of Mulled Beer — You’ve probably heard of mulled wine, but how about mulled beer? Glühbier: the next big thing. ’Tis the season!
Down the Rabbit Hole: Doppelbock-Braised Rabbit — Like duck and venison, rabbit traditionally evokes the autumn hunt and harvest, but this subtly smoky rabbit suits just about any season from early fall to late spring.
Tasting Against the Craft Beer Grain — What do we taste when we drink a glass of beer or wine? Are we imbibing the liquid itself? Or is there more to it? Are we consuming an aura? Hype? Marketing? A contribution to my occasional series on the critique of canons of taste.
Serving Up a New Tradition at the Finger Lakes Cider House — Cider’s in. And places like the Finger Lakes Cider House are perfect for sampling a broad range of styles from a number of producers. Great locally produced food, too.
Striking Craft Beer Gold at Boulder Breweries (The Front Range Series) — Park lands and cycling trails, winter sports, a college town vibe, the Flatirons, three hundred days of sunshine a year, and, of course, world-class craft beer. What’s not to like about Boulder, Colorado? Read the whole series before you visit the Northern Front Range.
About a year ago I inaugurated the first of my “Saturday 6-Pack” series. I’m now six six-packs in. More to come. A sampling:
- Brown Beers Get No Luvin’––A whole six-pack of them. You’ll be happy you gave these overlooked beers a shot.
- Let Us Now Praise Famous Lagers––The original inspiration for this piece was a January 2015 article on Boston Beer Co.’s founder, Jim Koch (of Sam Adams fame).
- A Midsummer Night’s Dream: Saisons––Saisons with elderberry flowers, bold and tropically inflected saisons, and surprisingly drinkable saisons with parsley, rosemary, and thyme. And Saison DuPont. Mais bien sûr!
I also updated Tempest’s annotated index in case you have a snowy Sunday afternoon and want to read any of the nearly one-hundred articles I’ve posted to date.
And now for that Hertl Doppelbock. (Click here for tasting notes.)
All images by F.D. Hofer.
© 2015 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.