Happy New Year – May it be filled with great beer, sustainable food and glorious friends!

TheArtofBeer
xoxo

Grapes To Grain – My transformation from wine snob to craft beer lover…(September 2009)

A friend asked recently when I had converted from a wine snob to a beer geek.  My tweets about my parallel universe as a “beerophile” were posting to my Facebook page and she was not the first person to comment on my transformation.  After pondering the question, I decided to write a little about my journey.

I started drinking wine in my mid-twenties when I moved to California.  I truly enjoyed the seemingly endless options of fabulous wine available and as my taste developed so did my passion for wine.  My palate evolved over the years and I found I was more prone to fine wine than basic grocery store selections.  My investment in my habit grew.  I loved wine and was enthralled with the complexities of appearance, the nose, the feel and the taste associated with the many types, styles and brands.  Wine and of course, the food that compliments it, was a huge part of my social life as the years passed.   I loved sharing my wine finds with good friends over dinner at both my home and restaurants.  I shudder at the thought of the money I have spent over the years…

While I had always enjoyed beer, I honestly never thought much about what I was drinking.  I preferred to drink micro-brewed beer, but was not really conscious of the decisions I made.    I just knew that I didn’t care for Coors, Bud or any other watery beer on the market.  There was no real passion in my beer selections and I rarely took the time to think about the ingredients going into the beer, much less the business and political implications of my choices.  Never had I pondered which beers would best pair with an artisan cheese platter I had assembled for a cocktail party nor had I contemplated a social dinner offering different beer choices with the course I would prepare.

That is until I moved to San Diego in 2003…  I had the pleasure of becoming acquainted with a young man who founded a craft brewing business in San Diego.  A neighbor in my building, GK brought his own beer selections to a party at my loft and even brought his own glassware.  I was in no way, shape or form offended by his apparent beer snobbery.  On the contrary, I was intrigued by his passion.  I recognized there was a lot I could learn from this incredible entrepreneur.   Many of my new neighbors in Park Loft were also  craft beer fans.  With Greg as a generous anchor, there was never a social event in the building (and boy did we have a lot of them!) that didn’t include several of the many choices of beer brewed by Stone.   There were many group outings to local craft beer mecca’s like O’Brien’s, The Local, Hamilton’s, and The Whistle Stop.  This was the beginning of my craft beer education.

This post is related to the recent controversy surrounding the “Definition of Craft Brewing” as defined by the Brewer’s Association as it relates to August Schell Brewing.  People are pretty steamed about the publishing of a [for lack of a better term] “Black List” of non-craft breweries in the US.   I am saddened by the whole mess.

“All animals are equal, but some animals are more equal than others.”
― George Orwell, Animal Farm

It’s 1860 and you want to start a brewery in the United States.  How easy do you think that was?  Probably not very…  I can’t even fathom what life must have been like in those days much less how hard it must have been to build a brewery.  Yet August Schell did just that.  Even more amazing is that Schell’s Brewing is still alive and brewing 152 years later and this timeline includes some pretty trying times.

Thanks to friend and fellow beer lover, Brett Glenna, I finally got an opportunity to visit New Ulm, Minnesota in October for a brewery tour and a slice of Schell history.  To say it changed my perspective on brewing traditions would be an understatement.

Brett Glenna & David Berg

Dave Berg [@schellbrewer] has been brewing at Schell since 2006.  He is walking encyclopedia of the history of the brewery and to say the least, he is intensely passionate about the beer he brews and about the brewery.  We were there during Oktoberfest and there were hundreds of adoring fans lined up waiting for the brewery tours but Brett & I got VIP treatment from Dave.  August Schell started the brewery in 1860 and times were pretty sketchy in that area.  The brewery was one of the only buildings in town that was not burned to the ground during the famous “Sioux Uprising” aka  the “Dakota Conflict” and all because of the kindness of the Schell family toward the Sioux people.  There were 1900 breweries before Prohibition began in 1919 and Schell’s Brewing Co.  was one of only 600 that remained when it was repealed 14 years later.  They survived by brewing soda and non-alcoholic beer but rumor has it their was a little moonshine action as well.  They almost lost their license for allowing a batch of beer to go out at .75 % ABV when .50 was all that was allowed by law.  Hard to fathom in this day and age.  Go to the Schell website and follow the timeline to learn in detail about these things.  It’s fascinating to read.

http://www.schellsbrewery.com/home.php

In 1885 August Schell built the mansion that exists on the property today for $5k which was no doubt a huge sum of money at the time.  Not long after that he spent $25k importing the copper kettle you see below.  Talk about having your priorities straight!  Clearly August was passionate about brewing beer from the very beginning and I would say this brewery has managed to keep that passion alive in the business over all 152 years of its existence.

The Marti family was involved early on in the Schell brewing tradition when George Marti married one of the Schell daughters.  The Marti family carries on the Schell tradition to this very day.  You can find the well-written response to the BA list from Jace Marti in the link at the  bottom of this post.  One of my very favorite stories told by Dave Berg during my visit to New Ulm was about the tiny, wee tap room in the brewery where the locals could go to drink beer and play cards.  The room was very small and located at the back of the cave in the brewery.  Warren Marti had his office directly above the “tasting” room.  When the boys got too rowdy,  which was often the case, Warren would simply turn off the tap from a shut-off valve in his office, signaling the night was over!   There was an “open ticket” program that started in the brewery after prohibition and lasted into the 80′s.  When locals came to the brewery to pickup beer, it was added to a tab which I think was settled up at the end of the month.  Sounds pretty dangerous to this beer girl.   I would probably have to turn over my entire paycheck every month!  Another great story that really touched my heart relates to business survival.  In the 70′s, Schell was struggling to make it’s payroll and times were very tough.  There was a 100 year old, extremely rare black walnut tree on the property that had been imported from Europe and it was worth a considerable amount of money.  The tree was sold to make payroll for the employees of the brewery.  That speaks volumes to the integrity of the Marti family.  There were no government bail outs in those days — imagine that!

I am not ashamed to say that I appreciate a finely crafted lager and Schell’s Pils tops my list.  Anyone that says this beer is not well made is woefully lacking in both taste and beer knowledge in my humble opinion.  There is much controversy surrounding the use of adjuncts in beer right now, but as is the case with Schell and many other reputable independent breweries, the use of adjuncts have their place in the brewing process.  Schell has been brewing beer styles that have weathered 150 years of history.  How dare anyone call them out for using local corn when it is clear the ingredient has been a part of their recipe since the very beginning.  This is not a macro-brewed beer using adjuncts to cheapen and lighten the product.  We know full well that adjuncts are used discreetly to enhance flavor in a myriad of “craft” beers and it is hypocritical to point out adjunct use for this very purpose at some breweries and not others.  Schell’s Pils has won many awards, including medals from the prestigious Great American Beer Festival and you can read a quote below from a craft beer legend that has likely turned in his grave over the publishing of this list.

” One of the best American examples of the Pilsner style.”
—The late Michael Jackson, world-renowned beer aficionado and writer.

August Schell Brewing Company has contract brewed for many well known “craft” brands including Schafly and 3 Floyds over the years.  Schell brews with pride and they stand by their product.  We should not marginalize their place in the world of craft beer based on loosely worded and frequently edited definitions of “craft” that seem to serve some type of agenda.  There are many breweries not on this list that use adjuncts with much less transparency in their beers.  Naming them serves no purpose but I will say that many of these beers are great tasting, well made and well respected.

At the end of the day, we decide which beers we spend our hard earned dollars on.  If I lived in a state that sold Schell beers, suffice it to say I would buy them.  If you have an opportunity to visit New Ulm, Minnesota in the future, by all means plan a brewery tour at Schell’s Brewing Co.  Of all the places I have visited in my beer travels, the day I spent in New Ulm stands out as a favorite for many reasons.  I consider this brewery to be “craft” and I wouldn’t let any list tell me otherwise.    Smart people don’t need lists – I’m just saying!   It is my sincerest hope that you will do the same.

http://beerpulse.com/2012/12/august-schell-brewing-to-ba-in-response-to-craft-vs-crafty-shame-on-you/

Thanks for listening…
Cheers!
TheArtofBeer
xoxo

PS – People in Minnesota rock!  Especially the Glenna family who graciously took me into their home for the weekend and treated me like family.  I also had the pleasure of sharing beers with Mr & Mrs @13Mikey [Their real names I swear!]  The state has many things to be proud of.  #thatisall

On the verge of yet another unwanted birthday, I find myself taking inventory of my life.  It’s not easy growing older, but practice makes perfect, right?  Walking home from my cross fit session at Invictus this morning my thoughts were of the word grace.  I have no clue as to why.  It is such a simple word on the surface but it holds so many meanings that are relative in my life now.  I looked it up when I got home and here are a few of the many definitions that struck a chord:

• elegance or beauty of form, manner, motion, or action:  Synonyms: attractiveness, charm, gracefulness, comeliness, ease, lissomeness, fluidity.
• a pleasing or attractive quality or endowment.
• favor or goodwill. Synonyms: kindness, kindliness, love, benignity; condescension.
• moral strength: the grace to perform a duty.
• manifestation of favor, especially by a superior  Synonyms: forgiveness, charity, mercifulness.

It is really hard to maintain grace, especially given the pressure of a hectic life.  But I realize it is a very important thing for me to work on.  With every year that passes I have to try harder to maintain it under pressure and goodness knows there are times when I just flat-out fail!  I make heaps of mistakes but thankfully most around me are of the forgiving nature; another thing I need to improve about myself.  It’s tough right now and I need to find the courage and inspiration necessary to forge ahead each day while working my hardest to maintain grace.

This may sound silly to some but I find this courage and inspiration each & every time I walk in the front door of CrossFit Invictus.  I am not the fastest, the strongest or the most skilled in the workouts; but the community at Invictus makes me feel strong and determined.  Coach Nichole in particular is my inspirational rock.  I am forever in awe of this amazing young woman.  Through her coaching, I am learning to celebrate my accomplishments, regardless of how small they may be.  She reigns as the “Queen of High Fives” and praise from her is in limitless supply.  Nichole personifies the definitions of grace and she serves as a constant reminder of it’s importance in my personal journey.

I am honored to share my time with the folks that attend classes there also.  If I had a dollar for every time someone encourages me as I struggle, I would be the richest girl in the world.  There must be something in the water at Invictus because honestly every person there, staff and members included, exudes these qualities.  I derive a great sense of pride from being a part of “The Sea of Green”.  I feel so much stronger when I walk out of there.  If I had limitless funds, I would give every person I know the gift of experiencing this community.  Walking through that door for the first time in April was the best thing that has happened to me in a very long time.

I turn 52 on September 15th and I feel better than I have in a long time.   I will be spending my birthday up in Oakland with some people that are special to me and you can bet that some delicious craft beer will be shared.   I look forward to yet another year filled with good health, friends, travel and happiness.  I am thankful for all that I have and I will not dwell on what I lack.  I will try harder to forgive, even when I hurt the most.  And oh yes…I will try my hardest to maintain grace.

xoxo

TheArtofBeer

http://www.crossfitinvictus.com/

Alpine Nelson

I ventured out this afternoon to meetup with a lovely Twitter beer friend ( @gandalfcat ) at Hamilton’s Tavern in South Park.  On the Second Saturday of every moth, Hamilton’s “puts out a spread” of food and fantastic beers.  This event features a brewery — Alpine Beer Company in this case — and you can expect a tap selection of stellar beers from the featured brewery at this event.  Alpine is a “beer institution” in San Diego.  This impeccable brewery maintains a modest production so distribution of these finally crafted ales is extremely limited.  Known for “hop explosions”, Alpine brews with the #HopHead in mind.  I credit Alpine’s  Pure Hoppiness as my “first-love” in the hoppy beer arena.  I had my first sip at The Local on 4th Avenue and the rest is history.  Suffice it to say, I have never had a disappointing beer from this local gem.   Today was no exception…

It was hot and woefully sweaty in Hamilton’s this afternoon but honestly, it’s worth enduring the sauna!  This beer bar holds a very special place in my heart.  Good memories flood my mind as my eyes adjust to the darkness when I walk in the door.  There are no frills here but the vibe is solid.  The staff is beer savvy and friendly.  The prices are reasonable and the beer selection is world-class.  If you visit San Diego and you love craft beer; Hamilton’s is a must.

http://hamiltonstavern.com/

FACT: Hoppy beers make me hungry! Not sure there is any science to support this theory, but I believe hops stimulate my palate.

Alchemy San Diego

I find that I experience more intense flavor explosions from the food I eat when drinking hoppy beers.  I stopped off at Alchemy for some supper after leaving Hamilton’s this evening.  I am ashamed that I have not eaten there in quite some time and tonight I was reminded of how much I have been missing.  I have chosen to eat a fairly strict “Paleo” diet since my surgery in February.  It’s not always easy but I can say with all certainty that it is saving my life.  I was pleasantly surprised by the Paleo-Friendly selections on the menu at Alchemy.  I selected the Ceviche, white fish marinated in citrus juice with pasilla peppers, mango, red onion, cucumber & cilantro served with plantain chips for my starter.  Absolutely #DELISH!!!

Larb Goong

Next up the Larb Goong – Mexican white shrimp spiced up with Thai chili, lime and cilantro; served in bibb lettuce cups.  Holy #Paleo Heaven Batman!  I absolutely loved this dish!  I had to omit the peanuts but the flavor balance in this dish was excellent.  I can’t remember the last time I had something this flavor-packed.  I will definitely be trying to recreate this dish at home but the lesson learned today was one of remembering restaurants that support my food ethics.  Alchemy is the poster child for ethical eating and I plan to hold myself accountable to eating here on a more regular basis.

I would like to note that this dinner (more than filling) was $19.  I realize that not everyone can afford to eat out on a regular basis but for a splurge, this is good value for the money.

Ceviche at Alchemy San Diego

The brilliant thing about places like Alchemy is that they inspire people to be more creative in the kitchen.  You can bet that I will be trying to recreate the Larb Goong at home but that does not mean I won’t be going back to Alchemy again soon to experience more of Chef Ricardo Heredia’s brilliant creations.

http://alchemysandiego.com/

Our Purpose: “to serve food with meaning prepared by people who care”

If you are visiting San Diego, be sure to check out @Hamilons and @AlchemySD

Peace & Love

TheArtofBeer

“The World is Run by Those Who Show Up!”

Do you believe it is important to use local ingredients in beer production and why/why not? –

I do not think it is completely feasible for all beer to be brewed with local ingredients but I really respect breweries that release specialty beers that do use seasonal, local ingredients.  I believe there are more and more craft breweries that are focused on utilizing local products.  Many breweries are growing their own hops now and some are and using local fruit.   Cascade Brewing makes some amazing barrel-aged sour beers using fruit from Oregon.  Logsdon is a co-op that is growing some of the ingredients they use.

I think you will find that many craft breweries promote the pairing of their beer with locally sourced food.  I would guess a large percentage of Craft Beer drinkers trend toward Farmer’s Markets, humanely raised meat and organic ingredients.  Breweries like Bison Brewing help people associate the source of ingredients to the food they eat and the beer they drink.

If you do believe it is important to use local ingredients there is an instance where they would be more expensive to acquire do you believe the ethical choice of “buying local” would trump the financial decision?

I can only speak for myself but I think there are many people that feel the way I do.  I will absolutely pay more to support local products.  I buy 80+% of my food from local sources.  With regard to beer, I support my local breweries but I am also a “beer traveler” that visits other great beer cities and brings home beer to share.  I support “craft” and appreciate well-made beer from all over the country.  I love to ship my local favorites to people in other places as well.

There are over 40 hop varieties in America alone not to mention multiple varieties of barley malts.  Do you believe the average drinker of even high-quality craft beers can actually tell the difference between these different varieties? Do you believe it is necessary or productive to mention esoteric ingredients in a craft beer’s marketing?

I do believe people with refined palates can differentiate the more prominent hop varietals.  It is no different that people with a strong palate for wine varietals.  I don’t think the average person can articulate what they taste without reference points made in beer descriptives (is this a word?), but the more they sample and identify with, the more they can ell the difference between the major varietals.  I think it is great when breweries call out specific ingredients because it teaches people to differentiate.  The wine industry has been doing this with grapes forever.  Beer is far more complex in my humble opinion.  A newbie can read a label and correlate the ingredients with what they taste.

There is a perception of elitism in craft/micro-brew beer marketing and culture. Do you believe this might have the negative effect of turning off potential craft beer newbie’s? Or would you even consider this a “negative” effect?

Absolutely not!  I think Craft Beer marketing actually encourages newbie’s because geeks, and socially awkward people are the poster children for Craft Beer. Look at Greg Koch from Stone Brewing.  He is a brilliant public speaker but he is not a social butterfly when in a one-on-one situation.  When he is on stage talking about his passion for beer – He lights up a room.  People can identify with his passion.  One of the beautiful things about craft beer is that it embraces the hipsters, geeks, brainiacs and yes, even the #pretty people.  Craft welcomes anyone that has an appreciation for the road less traveled.  Young and old come together to share an appreciation for craft.

I do believe the beer reviews and forums on Beer Advocate can intimidate people but truthfully, the few  “doucebags” that talk smack on BA are a source of entertainment for many people and there are heaps of great reviews to be found there as well.  I support anyone wanting to learn about craft beer and I will go out of my way to help people learn.  I am not alone in this thinking.  Craft Beer is an “equal opportunity” product.  It does not discriminate.  There is no wrong or right.  Your taste is exactly that…it’s your taste.  True craft beer lovers champion individual taste and they do not criticize people for having a different opinion.  How I wish this would translate to other aspects of life…

There is a perception that mega-brewers are selling a lifestyle while craft and microbrewers are selling an authentic and quality product. However as craft and micro-brews are sold using contemporary marketing techniques one could say they are also selling a lifestyle and in a sense “selling authenticity.” Would you agree with this? Do you believe that the average craft/micro-brew consumer is savvy enough to realize this but consciously “buys into” the message?

I think macro-beer is selling alcohol above all else.  They market to people that don’t care about quality or “craft” – They care about calories, price and being able to drink massive quantities before they toss their cookies in the toilet.  Craft Beer tends to market ethics,  flavor, social responsibility and the beautiful interaction with food.  Just look at the growth of the Craft Brewing segment.  It out-paces macro consistently.  People in this country are finally waking up!  They are more educated about quality, ethics and sourcing in food as well as alcohol.  They understand the value of supporting local food, beer and businesses in general.  Everyone has the ability to vote with his or her wallet and I believe the number of people choosing “craft” everything will continue to grow.  Food, clothing, alcohol, etc…all represent making better choices.  People that are independent thinkers grasp the importance of supporting local products. The masses will follow the early-adopters.  It is just a matter of time.

Beer is not food but an alcoholic beverage. However, craft/micro-brewed beer marketing and culture tend to treat it like a fine food, something almost on par with artisanal cheese or caviar. Do you believe it is the responsibility of craft/micro-brewed beer producers and promoters to impress upon consumers the fact that beer is an alcoholic beverage and not food apart from the obligatory government warnings?

I do not believe brewers should have to answer to stupidity. People that cannot differentiate between food and alcohol have much bigger issues.  We do not need any more government regulation.  We need more individual responsibility.  People need to take responsibility for their own actions.  Drinking alcohol should be done in moderation, regardless of the beverage.  Craft breweries advocate for this.  They preach quality over quantity. This is the key.  I do not drink to get drunk.  I drink to experience the flavor and the interaction of the beer with the food I eat.   I truly appreciate the blood, sweat and tears that go into Craft Beer and I respect the people that risked it all to bring their beer to market.  Capitalism at work…

Help Anthony Simone(design grad in NY doing masters on craft beer marketing. with his research)…Answer the questions above and email to him at:

anthony.simone@mail.com

@erroneousrex

Grad student at the Pratt Institute working on a Masters in Communications Design. I like water, malted barley and hops (preferably together).

New York City

http://www.behance.net/gallery/Graphic-Design-Portfolio/3708366

Forgive my spelling, grammar, etc…Happy to answer any questions you have!

Cheers
TheArtofBeer
xoxo

Jester King Craft Brewery is located in the Texas Hill country; arguably the most beautiful part of Texas with Austin being the hub.  The Jester King dream was years in the planning and in 2009 they began turning their dream into reality.  As with many craft breweries, Jester King was was born out of the love of homebrewing.  Jester King broke ground on the beautiful brewery seen above in March of 2010.  Their blog does an amazing job of chronicling the blood, sweat and tears that went into the construction of this spectacular facility.  It takes a few minutes to scroll back but it is truly fascinating to see the process via the photographs they have posted.

I had my first Jester King beer courtesy of some nice beer folk in San Diego, the Gartin’s.  They belonged to a rare beer club that shipped a bottle of “Black Metal” Farmhouse Imperial Stout.  I loved the beer at first sip and I was fascinated by the branding.  You should note that the State of Texas has some troubling and challenging archaic laws that make it awfully damned hard for craft breweries to get off the ground.  I could not help but ponder the effort that went in to the making of this product.

Jester King beers recently made their way to San Diego and the seasoned beer geeks have fully embraced their well-crafted brews.  I had a very pleasant surprise last night when I spotted a lone bottle of Le Petite Prince in the cooler at Bottlecraft, my local San Diego bottle shop in the Little Italy neighborhood downtown.  Every beer I have tried from Jester King has been very solid so I definitely want to try as many of their beers as I can lay my hands on.  The label really popped out at me in the cooler and I almost dropped the bottle when I noticed the 2.8% ABV on the label.  What the #$%&???  How could there possibly be a good beer that was only 2.9%?  I was certainly about to find out…

Le Petit Prince is a Farmhouse Table Beer.  The beers pours a sassy yellow-orange and has a nice 2+ finger, white head.  The nose has that bread characteristic I like but I also got a little floral hops,  a hint of lemon and some fresh grass.    The taste is crisp with a little tang.  It has a lighter mouthfeel and carbonation.  Allowing the beer to linger on the tongue a bit brings out the flavor.  Slight bitter hop on the front with lemon and a tinge of earthiness.  I even got a little yeast from it which is amazing when you consider the ABV.  The finish is dry with just a scosh (Am I  making up words again?) of bitterness.  Le Petit Prince drinks far bigger than 2 2.8% beer.  It does not drink like a session beer at all.  I have never had anything like it – ever – and I can say with all certainty that I would be a happy girl if I could find more beer in this vein.  I will be stocking up on this for the summer months.  I don’t have a lawn nor do I own a lawnmower, but if I did, this is the beer I would drink on it!  I can assure you it will be consumed after my weekend runs this summer

On a funny note…I shared my beer with the couple sitting next to me at the bar.  As it turns out, they are from Houston and this was their first time trying Jester King beer!  They have a trip to Jester King planned this month but here they were in San Diego trying it for the first time.  It is such a pleasure to share the things you love with nice people.  Make it a point to share a great beer with a stranger.  It is a truly gratifying experience…

Cheers!

xoxo
TheArtofBeer

Session Beers are the new Double IPA’s.  If craft beer is to become a bigger part of the overall brewing market; lower alcohol beers are a necessity.  Not every palate is suited for big, hoppy IPA’s or boozey bourbon barrel aged stouts.  Me personally…I love big beers and I appreciate the complexity of these beers but I am also learning to love more and more session beers.

I popped in to Bottlecraft in San Diego last night  for a visit with friend Renee.  The place was packed.  My ability to drink beer has been a bit challenged lately so I was perusing the cooler looking for something mellow.  I spied a bottle of Logsdon Organic Farmhouse Ales “Kili Wit” and my choice was made.

Kili Wit is a 5.5% Witbier brewed with “organic barley malt, wheat and oats along with whole cone Oregon hops and African spice“.   This beer is bready (is this actually a word?) on the nose with hints of orange blossoms, banana and coriander.  The beer pours with a thick, off-white head that holds for a significant period.  Medium carbonation and dry mouthfeel.  The orange zest is prominent on the palate.   I detect a little funk but not sure where it comes from.   No hop bitterness.  The spice is light which appeals to my taste.  I don’t care for really spicy witbiers but that is just my taste.  I thought it finished quite dry with a little lingering spice.  I enjoyed this beer very much as did several others that I shared it with.   It’s so nice to find beers under 6% ABV that have complex flavors.  Consider me a fan!

I love the labels on the Logsdon beers, the Kili Wit being no exception.  What’s not to love about adorable giraffes gazing at the snowy slopes of Kilimanjaro?  In 2015 I hope to cross climbing this peak off my bucket list so the images on Logsdon bottles inspire me.  On a social note, a percentage of proceeds from this beer goes to the  K2 Adventures Foundation.  The brewery operates as a cooperative and the members participate in all aspects of the brewery work.  How cool is that?  They even have a small herd of organic raised Scottish Highlander cattle that dine on spent barely, oats & wheat!!!

You can check out the Logsdon Organic Farmhouse Ale’s website here:

http://farmhousebeer.com/farmhouseales.php

This is the 3rd beer I have tried from Logsdon and I am a fan of all three.  I can’t wait to try the Peche ‘n’ Brett and the Cerasus.  I will be keeping my eyes peeled for their new releases in the upcoming months.  I’ll also be checking out availability when I visit Portland next week.  If you can find Logsdon beers in your area, please give them a try.

Cheers!

xoxo
TheArtofBeer

Big thanks to @DailyBeerReview for including me!

xoxo
TheArtofBeer

Daily Beer Review

My knees sound like the snap, crackle & pop of Rice Krispie’s when I bend them.  It’s been going on for so long I barely notice it anymore.  My right knee is the worst.  Years of skiing and running are the cause.  Sometimes they ache after I exercise and they can swell up if I strain them.  The cause is Osteoarthritis.

Osteoarthritis, or joint inflammation, is the most common type of arthritis.  It is more likely to occur with age but it is really caused by broken bones, general wear and tear on joints and excess weight.  When cartilage breaks down in the joint, the bones rub together, causing pain, swelling, and stiffness.

We Are What We Eat!

According to Webster;  ” Food acts as medicine, to maintain, prevent, and treat disease.”  If we eat too much food, or food that is not nutritious, we can become overweight, undernourished, and at risk for the development of diseases like arthritis.  Some foods can trigger reactions in certain individuals and food allergies can also be a factor.   A healthy diet for osteoarthritis can be framed by looking at the foods that should be avoided or eliminated from the diet and by identifying food that can help to reduce inflammation and assist in the restoration of healthy joints.

Bad Food Choices for Osteoarthritis

Diets that are high in refined foods like white rice, white bread, sweets, white pasta, and laden with saturated and trans fats have been shown to contribute to the development or progression of osteoarthritis, according to http://www.whfoods.com (World’s Healthiest Foods), a website dedicated to nutrition education.  Foods that should be avoided include:

Additionally, Vitamin B3 can assist with joint mobility and range of motion while Vitamin E helps to reduce joint destruction.

There are certain foods that can help reduce inflammation that causes the joint pain.  Foods with Omega 3 Fatty Acid like Wild-caught salmon, Walnuts and Flax seeds are inflammation fighters.  Inflammation fighting flavanoid, and quercetin are found in Apples, Asparagus, Cherries, Green Tea, Onions, Raspberries and Spinach.   Molecularly Distilled Omega 3 Fish Oil supports strong immune function and bone health.

Anti-inflammatory spices include Oregano, Rosemary, Sage, Thyme and Turmeric.  In addition to providing relief from nausea, ginger extract has been used in traditional medical practices to reduce inflammation. This herbal treatment for arthritis is recommended by many health care professionals arthritis and other health problems associated with inflammation. Ginger is available in extracts, tinctures, capsules, and oils. Fresh ginger root can also be purchased and prepared as a tea.

Periodic supervised fasting can be effective for osteoarthritis. Fasting clinics in Europe have successfully employed periodic juice fasting for managing arthritis. Fasting enhances the eliminative and cleansing capacity of the lungs, skin, liver, and kidneys. It also rests and restores the digestive system and helps to relax the nervous system and mind.

Reduce Stress and Lose Weight

Maintaining a healthy weight has a huge impact on osteoarthritis.  Eating a healthy diet and avoiding foods that aggravate the condition will contribute to weight loss.   A regular exercise program under the guidance of a fitness professional is recommended.   It is important to gradually increase the intensity of the exercise to avoid injury.  The right program can help to maintain flexibility, strengthen muscles (and thus lessen stress on joints), and improve overall fitness.  Reducing weight will relieve stress on the joints and improve quality of life.  A healthier diet will improve sleep and reduce stress, both factors in maintaining a healthy body weight and in promoting healthy joints.

This little homework assignment was a good exercise for me.  I am a very healthy eater but now I know the benefit that certain foods may have on my condition.  I’ll certainly be making an effort to eat more foods that help with joint inflammation.

To Good Health!
xoxo
TheArtofBeer

Cross Fit is very difficult, painful and at times masochistic.  My first session left me deflated and full of self-doubt.  I could barely grasp the basics and my brain hurt trying to register all the components.  I felt awkward and uncoordinated.  What happened to the athlete in me?  What happened to the girl that could blast through an icy downhill course with no fear?  Didn’t I used to haul ass doing 30+ mph on my bike during road races?  What about all those years running 25-50 miles per week?  I felt like a whale in ballet slippers that first day…Try getting that vision out of your mind now!

I am not a quitter — I showed back up and faced the pain.  I grunted, huffed, puffed and suffered.  I hurt in places I did not even know existed.  On day three, I could barely get in and out of my car without wincing from the pain.  The lactic acid was pouring from every muscle in my body.  I was in the Hurt Locker.   When I showed up at my session I had tears in my eyes and I was honestly ready to admit defeat but my trainer recognized the pain.  He had seen it before and he knew what had to be done.  For the next hour we focused on using a foam roller to stretch out the major muscles.  It was hard but I started feeling better.  I realized that I could do this.  I just needed to stay focused on that fact.

I diligently log my workouts and my food intake.  I have to remind myself to stay focused and paying attention to proper form is critical to making healthy progress.  It’s the hardest thing I have ever done but I am in love! The more I hurt, the more determined I become.  The first two weeks were just BRUTAL, but now I am rolling into week four and I feel great.  Instead of beating myself up for what I can’t do, I stay firmly focused on celebrating my progress.  I am taking baby steps but I see progress with every session.

Bear Crawl

The first time I tried to do a backward bear crawl, I felt like the ballet-dancing whale, but now I can make it the length of the gym floor.  Do I execute this with grace and ease?  No Way!  It’s hard as hell but I feel invincible at the other side.   My biggest challenge is learning to do squats the right way.  My right knee is a mess but I am getting the hang of it quickly and the muscles supporting my knees are getting much stronger.    Week one I could barely do straight-arm sit ups – now I can do them with ease and I am ready to move up to more difficult abdominal work.  I am still doing girl push-ups but I can feel my arms getting stronger with each day that passes.  I am learning to jump rope.  I now know what dead lifts and bench presses are and I am learning to do them safely.  I grunt, groan and at times I roar!  I feel empowered and satisfied…How cool is that?

For the time being I am drinking very little alcohol.  I went four weeks completely without to break the habit.  I am a pretty moderate person but I did realize I was consuming some type of alcohol almost daily.  Even if it was just one beer, the amount of calories this added to my diet was really what made me realize I needed to cut back.  With my hectic work schedule, travel and age, it is hard enough to stay healthy.  Alcohol is not a bad thing but it is easy to get in a habit of drinking too much.  For now, I have stopped coming home from work and using a beer or a glass of wine as my reward after a hard day.  I am saving my alcohol consumption for social occasions right now.  Do I miss my beer and wine?  Yes I do – I love craft beer with every ounce of my being, but… I am sleeping better and my stress level is significantly reduced as a result of reduced alcohol consumption.   That is far more important to me.   I was taking anti-anxiety and depression meds to cope with the effects of menopause and some other serious health issues.  I stopped taking them by gradually reducing the frequency.  I am completely drug-free in just four weeks.  My feelings of hopelessness are subsiding and for the first time in over a year I feel as if I want to fight the illness that plagues me.

As I finish up this post I am looking forward to brunch and some good beer or wine with my good friend Laurie.  You may know her as @100Beers30Days.   Laurie and I share a passion for craft beer and for wine.   We get together on Sundays to explore the complexities of exceptional craft beer or fabulous wine and we talk about the journey that is called life.  Today I feel strong and determined.

I know that I can do this!

xoxo

The Art of Beer