Scribbleskiff is sitting in dry-dock for a spell. We’re taking some time away from the business of busyness to rest and clear out the scuppers, so to speak, to restock our supplies, chart new courses, and ready ourselves for the next adventure.

A few of our favorite new seasonals

For instance, we’re keeping our weather eye trained on the approaching, unusually large waves of seasonal drafts — both autumnal and Yultidal. Also, the alluring siren songs of bands both familiar and foreign have been calling to us from the far shore. And we have been receiving reports of new book launches, as well as sitings of old tomes worth rediscovering and re-examining. And much, much more.

So, we’ll be back soon with a fresh store of aimless writing intended to distract you from your daily routine. Until then, here are a few of our (and others’) favorite posts, in each category, from the past year or so. If you are a faithful reader, then you may enjoy having the chance to riffle through them again. If you have never read Scribbleskiff, then these will be new to you. Enjoy!

Beery Scribblings
Not Near Enough: In Search of the Elusive, Authentic German Radler
Sacre Bleu! The Best French Beers for Thanksgiving May Be Made in America
How to Host Your Own ‘Mencktoberfest’

Bookish Babble
Of Poems and Promises, Meatloaf, Memories, and the Pleasures of Failure
It’s No Myth: Fathers and Sons Who Read (and Write) Together Can Grow Together
Finding the ‘Wit’ in Twitter

Musical Musings
Musically Speaking, My Kids Are All Right
It’s a ‘70s Thing: Learning to Fall in Love Again With the Songs of Alex Chilton
When It Comes to Some Tribute Records, Mature Imitation May Be Most Flattering

So, there you have it, a Scribbleskiff sampler — a triple trifecta of trivial treats. As always, tell us what you think. Do you have a favorite post from this past year? Or is there something new you want to learn more about — a seasonal craft beer, for instance, a song by an unknown band, or a recently published poetry collection? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

Eat fresh.

Yes, I’m quoting the simplistic and simply cloying Subway ad campaign. I’m not sure it even makes sense, grammatically speaking (and I’m not the only one). But it’s nonetheless a not-unwise directive for healthy living. After all, when was the last time you ordered an Italian BMT, glanced at the contents, and returned it to the “Sandwich Artist” behind the counter because the greens were “not quite brown enough,” or the salami just didn’t seem “slimy”? Never, I hope.

Keeping it fresh with seasonal beer.

Thus, eating fresh — food, presumably — offers a number of obvious advantages. Not the least of which is being able to enjoy what you’re consuming at the peak of, well, enjoyment.

The same can, and should, be said for beer consumption, too — drink fresh, as it were.

Now, we at Scribbleskiff regularly extol the benefits of drinking our draughts in their suitable seasons — for instance, making a point of pouring a pint (or two) of Guinness on St. Patty’s Day (as we did here) or, now that spring’s sprung and Easter’s a hop away, popping and sipping a few bottles of bock. Etc.

But doing so does not by rights guarantee your brew is actually fresh. Quite often that’s not the case at all. Many bottled beers are stewed and stowed weeks before going to market, and even some so-called “seasonals,” like Oktoberfest marzens, have become so popular that they’re available all year long.

Please note: I’m not here to debate the merits of adhering to the “sell-by” or (heaven help me) “born-on” date. That’s an entirely different rule of thumb and a matter of common sense, along the lines of checking the stamp on a carton of milk before dunking your Oreos.

Rather, this article concerns the notion of acquiring and consuming a limited-release malt beverage, often concocted from a novel recipe, at the time of its liberation. Doing so — opening a bottle of hand-crafted specialty ale or lager, mere moments after it rolls off the line — is the best way to experience what the puritans call “real beer.”

The major factor in this equation is to drink locally, or at least to buy your suds brewed as close to home as possible. Short of spending every evening at a brewpub, or installing your own mashing tun and DIY-ing it, this is the best way to ensure freshness. Think of it as the spiritual equivalent of the “locavore” movement.

And what’s the best way to succeed in this endeavor? Ask for help. And I never go wrong when I consult with Jed, my go-to new-brew-guy at The Wine Source. It was he in fact who started me thinking in this direction several weeks back, when he answered my casual “what’s new?” by pointing to the stacks of six-packs of Nugget Nectar, an annual all-star from Troeg’s Brewing Co. “It just came in today,” he grinned, “and it’s amazing right now.” He was right, as always. Because the beer, an imperial (i.e., heavily hoppy) amber ale available for a few weeks starting in February, came from only a few miles away, it had been bottled only days before arriving on the shelf. So, when I popped the top that night and poured a glassful to accompany a plate of homemade bean burritos and guacamole, the result was a beautifully bright orange, crisp and clean beer, brimming with pungent Nugget (and at least 4 other) hops aromas. How was the combination? In a word: ambrosia.

I had a similar experience recently with Aprihop, a limited-release spring seasonal from Dogfish Head. I’ve encountered and enjoyed this brew before, both on draft and in the bottle. So, when I saw the announcement on their Facebook page that the beer would be available on March 1, I made sure to have it in my hand by the evening of March 2. Sweet and tart, tangy and zesty, it’s an American-style IPA made with fresh apricots — and it’s like drinking the fruit straight from the tree. Sure, it will ripen and mellow a little over the coming weeks, changing flavors and its color a little. And it will still be very good. But picking up a beer at the peak of freshness is a treat — like buying Krispy Kremes when the red light is lit.

And, speaking of fresh treats for an Irish spring (though not necessarily this one), I recently took a different tack on St. Patrick’s Day and filled my trusty schooner with Aarsh Red Ale, a new release from Heavy Seas. This Imperial Irish red, a balanced blend of malty caramel sweetness and spicy hops bitterness, proved a delightfully lithe alternative to the typical canned tradition of Extra Stout. And again, seeking maximum freshness — buying a newfangled locally brewed beer within days of its birth — made for smooth sailing.

Thus endeth the lesson. To summarize: while it’s true that most beers, craft-brewed or otherwise, if stored properly, will last for months and still taste great. And some beers benefit from extended aging in the bottle — Chimay Grand Reserve, for example. But when a new, limited-quantity seasonal arrives, one that’s brewed nearby and delivered almost immediately, don’t wait for it to ripen on the shelf. For goodness’ sake, grab it!

January is named for Janus, the Roman god of gates and doors, beginnings and endings. Often depicted with two heads — or, more unnervingly, with one head and two faces — Janus had the ability to look forward and backward at the same time.

Just a few of our favorite things in 2010.

Which seems a fitting namesake for a month that straddles the twelvemonth fence, endlessly putting the old year out to pasture and ushering in the new. And having such an origin may explain why so many of us citizens are inclined to spend a portion of January glancing over our shoulders, cataloging our accomplishments (and, ah-hem, failures) from the year gone by, and peering out toward the horizon, hopefully compiling lists of things to do.

We at Scribbleskiff are not above summational list-making, either. Although not fans of the art of compiling “top” lists — picking the most favorite among our favorite beers, books, or bands equates to a Sophie’s Choice, and miserable failure is inevitable. For example, we set out to create an iTunes playlist of the top 10 tunes of 2010 (clever, huh?) and wound up with a scroll 37 songs long that couldn’t be pared down. So it goes.

Nonetheless, we like to be categorical on occasion, picking out some “songs for a quiet moment,” for instance, or “six beers for a summer solstice,” etc. Doing so makes us feel less disorganized than normal and, perhaps, a bit more purposeful. More important, we recently received some pointed requests to “tally things up” and “entertain us” — Nostradamus-like — with predictions for next year’s bests. So we are caving in to both our whims and the peer pressure. (This one’s for you, Otto! Not [necessarily] to be confused with this Otto.)

Falling on the heels of the recently launched series “year-end wrap-up for holiday wrapping,” for which we attempted to take stock of and draw some conclusions about our favorite attainments from 2010 — the books read, beers tasted, bands discovered, etc. — we now bring you our “list of lists.” None of the following is definitive or even all that enlightening, but compiling these compilations has amused us muchly these past few weeks and distracted us from many mid-winter mundanities, and isn’t that the point? Enjoy!

The Seven Most Played Songs of 2010 (According to Our iTunes Library, as of December 31, 2010) That We Didn’t Review
Yes, this is clunky and far from gutsy, but there were more than 415 songs in the 2010 playlist, and it ain’t easy picking ponies. These aren’t necessarily “the best” or “the most [insert superlative]” anything. Apparently, we just liked and played them a lot but didn’t get around to commenting on them, as we did with others here and here.

“Boy,” The Orchard, Ra Ra Riot. Although the fluttery bass line and hooky chamber-pop melodies continually reel me in, it’s singer Wes Miles’ gliding glissando vocals that are the real catch here.
Listen to “Boy” (mp3):

“Wait Up (Boots of Danger),” Champ, Tokyo Police Club. This (non-Asian, non-law-enforcement) Toronto-based four-piece returned last year with a follow-up to their 2008 debut that was energetic, irresistible, and worth the wait.
Listen to “Wait Up (Boots of Danger)” (mp3):

“Big Wave,” I’m Having Fun Now, Jenny & Johnny. Neither half of this duo of indie-rock darlings (Jenny Lewis and Jonathan Rice) has ever sounded as captivating or fun-loving apart as they did together on this single.

Listen to “Big Wave” (mp3):

“Airplanes,” Gorilla Manor, Local Natives. Not locals nor natives (unless you reside in Silver Lake, CA), these guys have fashioned a unique mix of Afro-pop rhythms and laid-back folk lyricism (think Vampire Weekend meets Fleet Foxes) that would seem at home anywhere.
Listen to “Airplanes” (mp3):

“Bloodbuzz Ohio,” High Violet, The National. If there is a such a mellifluously named town in Ohio — and even if there isn’t — this song makes me wish I could be carried there, in a swarm of bees. It also boasts the line most evocative of 2010’s national predicament: “I still owe money to the money I owe.”
Listen to “Bloodbuzz Ohio” (mp3):

“Sad Smile,” A Storm, A Tree, My Mother’s Head, Bobby Bare Jr. With a knack for crafting catchy countrified pop songs (think John Hiatt) tempered with a rock-’n-roll gallows wit (akin to Paul Westerberg’s), Bobby Bare always make me smile, in a not-so-sad way.
Listen to “Sad Smile” (mp3):

“The Book of Love,” Scratch My Back, Peter Gabriel. As an elder statesman of rock, Gabriel can cover just about any band’s song and make it his own. Here he lends an appropriate air of maturity and wistfulness to this song of youthful wonderment by The Magnetic Fields.
Listen to “The Book of Love” (mp3):

(If you are receiving this via email or Facebook and do not see the flash music players below each song, click here to listen in full on the blog site.)

The Three Beers We Wanted to Taste More than Once
Like gluttonous Goldilocks, we tried a lot of different beers last year, in a variety of styles, from amber ales to wheat beers. Most were delicious and provided great accompaniment (and, in some cases, a helping hand) to many good meals. But there were three in particular that we enjoyed and, once we had shared, wished we had not.

San Diego Session Ale, Stone Brewing, Ballast Point Brewing Co., Kelsey McNair. The latest in Stone’s ongoing series of collaboration beers (I reviewed another joint-venture byproduct here), this was not only one of my favorite brews from 2010 it is also one of the best I’ve ever had. Truth. It offers a pucker-making mix of hops bitterness, tangy citrus aromas, and a slightly sweet malt flavor, with plenty of carbonation. It comports well with both appetizers (a nutty Asiago cheese on wheat crackers, for instance) and main dishes, like herb-roasted chicken. Best of all, it’s light in alcohol (4.6%) and clearly designed to be the one beer to have when you’re having more than one.

A Saison Darkly, Stillwater Artisanal Ales. Another collaboration, this time a limited-release black ale flavored with hibiscus and rose hips brewed by Baltimorean Brian Strumke at the Huisbrouwerij Sint Canarus in Deinze-Gottem, Belgium. Strumke, a self-proclaimed “gypsy brewer” and the man behind the curtain at Stillwater (I’ve written about Strumke’s rise from homebrewer to big-leaguer here and elsewhere), has produced several variations on the Saison theme in the past year or so, and this was by far the most complex and delicious. A mix of chocolatey dunkel sweetness and standard Belgian floral aromatics, the flavor combinations were contrasts in character — peppery and citrusy, roasted caramel and fruit (berries), creamy and dry, etc. — and anything but expected. A dark horse, for sure.

Bitches Brew, Dogfish Head Craft Brewery. Speaking of collaboration, this match-up was inspired not by zymurgy but by musicology. Created to coincide with the 40th anniversary release of Miles Davis’ eponymous breakthrough jazz-rock album, the beer fuses an Imperial stout with an African honey beer, creating a dark, rich concoction with sweet overtones. It was surprisingly smooth and delicious, enjoyed as the label suggested, as “the ultimate partner for chili or spicy curry chicken,” or alone, sipped cool — like Davis’ music.

Our Favorite Non-Poetry Reads
As any Scribbleskiff reader knows, our preferred choice for poolside perusing is a slim volume of poetry. We read and recommended several fantastic titles last year, including these. However, we also managed to find time to be delighted by and devour several non-prosodic tomes worthy of mention.

The Ask, by Sam Lipsyte (Farrar, Straus and Giroux), and Super Sad True Love Story, by Gary Shteyngart (Random House). Not much for novel reading, mainly because I have a short attention span, I nonetheless found both of these to be a cut above the usual tiresome and bathetic best-sellers. In fact, they were two of the funniest and most frightening books I’ve ever read. Sad but true — but don’t ask.

Hint Fiction, Robert Swartwood, Ed. (W.W. Norton). What if a haiku were like a novel? Or vice-versa? The entries in this pocket-sized collection, subtitled An Anthology of Stories in 25 Words or Fewer, attempt to answer (or refute) such a hypothesis. Spare and evocative, these 125 “stories,” written by writers both famous (Joyce Carol Oates, Peter Straub) and unknown, illustrate that length doesn’t always ensure complexity in fiction.

Drinkology: The Art and Science of the Cocktail, James Waller (Stewart, Tabori & Chang). I know what you’re thinking: Why didn’t I take that course in college? Well, now you can. Waller’s book, a revised and updated version of the 2003 edition, offers everything any budding bartender or mature mixologist needs to know — from instructions on how to set up and stock a home bar to more than 400 recipes for classic and novel drinks. Best of all, Waller’s writing is as entertaining as it is informative.

Esopus Magazine, The Esopus Foundation. Calling this twice-yearly collection of artists’ projects, critical writing, fiction, poetry, visual essays, interviews, and a themed CD of new music a “magazine” is a little like saying the Grand Canyon is a nice place for a picnic. It just doesn’t cover it. Nonetheless, I look forward to receiving each indescribable issue and savor it with desert-island devotion.

So, there you have it. A sampling of who and what carried us away last year. And now, in Janus-like fashion, as we say goodbye to January, we say hello to what’s in store for Scribbleskiffers in 2011:

• For instance, we are looking forward to over-indulging ourselves on new-music releases from The Decemberists, R.E.M., Cold War Kids, Peter Bjorn & John, among others.
• We’re getting foamy over some new beers we’ve been hearing about, including “Le Terroir,” a dry-hopped sour ale from New Belgium; a new, as-yet unnamed joint brew from Cambridge, Stone, and Victory; “Hoptimum,” an extremely hop-heavy IPA from Sierra Nevada; and “Black Cannon,” a black India pale ale from Heavy Seas.
• And we are making room on the shelf for a slew of new books, including Money Shot, by Rae Armantrout (Wesleyan); Poems, by Elizabeth Bishop (Farrar, Straus, and Giroux); Sky Burial, by Dana Levin (Copper Canyon); How Long, Ron Padgett (Coffee House); and Your Father on the Train of Ghosts, a poetic exchange between G.C. Waldrep and John Gallaher (BOA Editions).

As always, tell us what you think. Did you read/listen to/taste any of these 2010 new releases? Are there others that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

This week’s posting on Scribbleskiff is part treat, part trick. It’s our way of honoring Halloween and, at the same time, shirking our responsibilities. Typical? Exactly!

Boo-ya! Or boo-hoo?

Well, for several reasons, we just can’t be aimless and informative right now, but we didn’t want to let one of our favorite holidays slip by without some sort of nod. So we are handing out a few novelties, including some seasonal songs, spirited books, and sinister beverages, and offering a little tomfoolery, too — namely, a repeat of some popular past postings. If you’ve never read any of the following words before, then this entry will be sweet music to your eyes and ears. If, on the other hand, you feel like you have previously encountered some of these specters, well, then, boo!

Treats: For starters, we recently uploaded a new Halloween-themed playlist at 8tracks.com. All 18 songs, by everyone from The Acorn to Wolf Parade, have some type of seasonal tie-in to put you in an All-Souls-Day state of mind. And all were released in 2010. Click here to hear them.

Trick: We recently invoked the magic in the relatively new search function on this site (floating in the upper right-hand corner). We typed in “Halloween” and, surprise-surprise, more than a dozen entries appeared that either featured or were related to this most un-hallowed holiday. One of our top picks was this one (click here to read it), which involved the search for an adult-strength beverage appropriate for sipping while handing out (and sneaking) Halloween candy.

Treat: Sometimes, reading a good book can be a spiritual experience — especially if said book is about alcoholic beverages. Such is the case with Beer Is Proof That God Loves Us, a frothy and refreshing look at “the soul of beer and brewing.” Author Charles W. Bamforth, a British ex-pat and a 32-year brewing industry veteran, offers a personal look at everything from the rebirth in a “beer ethos” to the reasons why a few simple ingredients (water, grains, hops, and yeast) are simply divine. Buy your copy of it here.

Trick: Here’s another of our favorite reruns (here, actually), in which we once again enjoy being visited by a palpable, menacing specter that haunts (and, in so many ways, delights) us all.

Treats: And speaking of spiritual (and spirited) visitations, lately our inbox has been a virtual medium for a slew of seasonal cocktail recipes that we are just dying to try. Here are a few:

Corpse Reviver
2 oz Kanon Organic Vodka
¾ oz Fresh Lemon Juice
¾ oz Orange Curacao (or Triple Sec)
¼ oz Absinthe (or any Pastis)

Combine all ingredients in a mixing glass, add a few ice cubes, and shake.  Strain the mixture into a Martini glass.

Fake Blood
1 1/2 oz. Riazul Silver Tequila
1 oz. cranberry juice
Lime wedge
1/2 oz. simple sugar
1 splash ginger ale

Combine tequila, cranberry juice, squeezed lime juice, and simple sugar with ice. Shake and strain into a chilled glass. Fill with a splash of ginger ale.

Jack-o’-Lantern Punch
2 oz. Flor de Caña rum
4 Sugar cubes
3 oz. Club soda
1 oz. Lemon juice
1 ½  oz. Pumpkin puree
Dash of allspice

Muddle four sugar cubes with lemon juice. Add Flor de Caña rum, pumpkin puree, and a dash of all spice and a cinnamon stick. Top with club soda. Garnish with an apple slice.

Trick: We’ve saved the best (and bloatedest) Scribbleskiff replay for last. In it (click here to read it) we offer a half-dozen recommendations that, though they may not help explain why we celebrate this ancientest of holidays, they should make Halloween more spirited if you do.

But don’t let these lazy bones scare you away. We’ll be back soon with new postings that feature the same aimless nothingness that you’ve come to expect (and, we hope, enjoy) at Scribbleskiff. In the meantime, tell us what you think. How do you celebrate Halloween? Are there any other new seasonal offererings that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

Whether or not you would say boo to a beer, the fact of the matter is, in about two weeks, someone is going to say “boo!” to you. That’s right, Halloween is right around the corner again, and that can only mean one thing, at least in my house — it’s time to find a spook-tacular adult-strength beverage to go with all the candy corn, M&Ms, Milk Duds, and other sweets piling up by the bagful.

Pumpkin ale: the bonbon of beers

That’s part of the reason we at Scribbleskiff have been wearing our beer goggles for the past five days: to focus on some unique new brews for your consideration and consumption. The other reason, of course (and as mentioned previously here), is that we have been having fun celebrating the second “Baltimore Beer Week,” which officially ends this weekend, by offering one brief review of a new varietal each day. Selections have been based on the long list of breweries supporting the 11-day Bawlmer benefit (see who the sponsors are here), or intended to be something you might find at a bar or a store near you. As always, we’ve been choosing something unique or unusual, and providing some suggestions for pairing our picks with food for your enhanced pleasure. Following is the final (and seasonally appropriate) installment of this series. Enjoy!

• The Great’er Pumpkin, Clipper City Brewing Company. As part of their Heavy Seas line, which features “big flavor extrAARGHdinary brews,” as the label says, this Imperial pumpkin ale epitomizes the notion of greatness. Not only is it brewed with an extra helping of that eponymous gourd and lots of spices, it’s been aged in bourbon barrels. The result is the liquid equivalent of a deep-dish pumpkin pie, with a sweet candy coating, lots of bubbles, and a strong alcohol content (9%). But don’t let that description scare you: it’s delicious, and balanced, with the right mix of familiar autumnal spices — nutmeg, cinnamon, cloves — along with hints of vanilla and caramel, and a noticeable trace of whiskey warmth. In other words, it’s just like their other (albeit low-test) seasonal, The Great Pumpkin, only greater (though not as great as this pumpkin). I enjoyed a bottle of The Great’er Pumpkin as an accompaniment to an array of post-dinner snacks, including creamy, aged goat cheese and gooey gorgonzola on wheat crackers, and honeyed almonds. But it was simply howl-worthy with a couple of Reese’s Peanut Butter Cups.

As always, tell us what you think. Did you attend any Baltimore Beer Week events? Have you enjoyed the week-long coverage here at Scribbleskiff? Are there other new beers, or beer and food pairings, that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

This week, Scribblskiff is like CNN, except sudsier. In other words, we’re all beer, all the time.

A big beer that's at home on the range.

Why? Well, as mentioned previously here, we are celebrating “Baltimore Beer Week” and decided that a single post’s worth of palaver wouldn’t do justice to the scale of this second-annual event. As a result, we’ve been offering one brief review of a new brew each day (just like this one and this one) during this past week.

And why not. It seems like the neighborly thing to do. Besides, our selections are based on the long list of breweries supporting the 11-day Bawlmer benefit (see who the sponsors are here), or are at least something that you might find at a bar or store in this region. As always, we’ll be choosing a unique or unusual offering, and we’ll provide some suggestions for pairing our picks with food for your enhanced pleasure. Enjoy!

• My Antonia, Dogfish Head Craft Brewery. Occasionally, I’ve been known to judge a book by its cover, and I’ve purchased many a beer because of the label. But I’ve never chosen a beer because its name reminded me of a favorite book. Until now. I have fond memories of reading the Willa Cather novel that shares its title with this latest offering from Dogfish Head. And, similar to its ground-breaking literary antecedent, this “continually hopped imperial pils” is, according to the label, “a marriage of old world tradition and new world innovation.” And like the Nebraska prairies, where Cather’s free-spirited Bohemian heroine roamed, this Bohemian-style beverage is expansive, with big grassy-grainy aromas, complex citrus and fruity flavors, plenty of creamy, malty sweetness, and a driving carbonation to lift your spirits. It was textbook tasty next to a grilled burger (if only we’d had bison, right?) with Cheddar cheese, mayo, tomato, and crisp Romaine lettuce leaves. My, oh my.

And, speaking of literary drinks, I recently received a copy of In Their Cups, an anthology of poems about “drinking places, drinks, and drinkers.” Edited by A.J. Rathbun, a food/drinks writer and a poet himself, this little volume contains a heady mix of classic and newer verse, including entries from such infamous imbibers as Catullus, Li Po, and Rimbaud, as well as a few surprises, like one from Emily Dickinson — who knows, perhaps she was “the little tippler / leaning against the sun.” Best of all, it’s pocket-size, so you’ll always have a well-read drinking buddy on hand.

As always, tell us what you think. Have you attended any Baltimore Beer Week events? Are there other new beers, or beer and food pairings, that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

Sometimes less is not enough and only more is more. That seems to be the case with “Baltimore Beer Week” — and our coverage of it here at Scribbleskiff. There are so beery many things to do (and to discuss) during this celebration that the organizers thought the “week,” which runs from October 7-17, needed an additional four days.

Go wild with this Double IPA.

Following suit, this blog’s staff realized that a single post wouldn’t do justice to the scale of this second-annual event. As a result, and as mentioned previously here, we will be honoring Beer Week over several days, offering one brief review of a new brew each day (just like this one). Selections will be based on the long list of breweries supporting the 11-day Bawlmer benefit (see who the sponsors are here), or will at least be something that you might find at a bar or store in this region. As always, we’ll be choosing a unique or unusual offering, and we’ll provide some suggestions for pairing our picks with food for your enhanced pleasure. Enjoy!

• Exit 16, Flying Fish Brewing Co. As the ombibulous poet Charles Bukowski once quipped, “Sometimes the best entrance is an exit.” And that is certainly the case with this Cherry Hill, N.J.-based brewery’s new “Exit Series” of beers. As the brewery’s entrance into the “big beer” market — in terms of size, strength, and flavor — the Exit line is “a multi-year brewing experiment to brew a series of beers as diverse as the great state of New Jersey,” according to the Web site. Each release is named for a different exit on the Turnpike and is related in some way to its surrounding area. Exit 16, the fourth in the series, honors among other things the Hackensack Meadowlands and its once-common food source, wild rice, which serves as the ale’s main grain, along with with organic brown and white rice, and fosters a dry finish. Two types of malt, and a generous dose of five different hops, including a dry-hopped stage, drive this devil into Double IPA status (8.2% alc/vol). The result is an abundance of aromas and flavors, from citrus and pine to caramel and honey, that’s both sweet and refreshing. It was wildly delicious with a meal of spicy beef tacos, refried beans, hot salsa and, of course, Spanish rice. Anyone ready for more?

As always, tell us what you think. Have you attended any Baltimore Beer Week events? Are there other new beers, or beer and food pairings, that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

This week at Scribbleskiff represents a variation on the theme of a cherished childhood bus-ride boredom-killing song. There aren’t actually 99 bottles of beer lined up on the wall — it’s more like seven. But we are taking down what we have, one bottle at a time, and sharing the contents, virtually, of course, with everyone within reach, as it were.

A Saison for the fall season.

In other (less prosaic) words, and as mentioned previously, over the next few days we will be celebrating the second “Baltimore Beer Week” by offering one brief review of a new brew each day. Selections will be based on the long list of breweries supporting the 11-day Bawlmer benefit (see who the sponsors are here), or will at least be something you might find at a bar or store near you. As always, we’ll be be choosing something unique or unusual, and we’ll provide some suggestions for pairing our picks with food for your enhanced pleasure.

Today’s selection has a personal connection for me. I met Brian Strumke, the man behind the curtain at Stillwater Artisanal Ales, when he was just a humble homebrewer. I was an interloper at a private tasting and had the pleasure of sampling one of Strumke’s pre-startup concoctions (I wrote about my experience here). In the year since then, he’s become a local hero of sorts and inspiration for a lot of Baltimore-based beer enthusiasts who, like me, have watched his meteoric rise to fame with a mix of envy and admiration.

Here’s a little info about one of his latest releases, and how to enjoy it. Cheers!

• Cellar Door, Stillwater Artisanal Ales. Similar to its first release, Stateside, this latest creation is a Saison, or farmhouse ale. That’s a fancy term for a wheat beer brewed with herbs and spices, which in this case includes a unique type of sage. According to the brewer’s Web site, the goal was to create a bigger, more complex “colder season counterpart” to the standard Saison, traditionally a summer beer. In other words, “to craft an ale of extreme balance with a delicate complexity that allows for contemplation while also providing quaffable refreshment.” In other other words? The perfect companion for a fall picnic or tailgate party. With a base of several types of malt for sweetness, and a mix of hops to provide a savory blend of grassy herbal and citrus flavors and aroma, Cellar Door paired well with a spread of flavorful foods, from crispy fried chicken and spicy wings to Italian cold cut sandwiches (with olive oil, of course) and creamy hot crab dip on garlic toast. The key is what the label calls the beer’s “cleansing aspect” — the addition of white sage, which imparts a pleasant earthy-spiciness that, combined with the ale’s naturally racy carbonation, offers a dry and zesty finish.

I’ve also poured and swooned over Stillwater’s “Of Love & Regret,” a limited-release Belgian-style Saison, and I am excited to sample something new at a free tasting of Stillwater ales held at The Wine Source on October 13, just one of the many, many events scheduled in honor of Baltimore Beer Week. Hope to see you there, hon!

As always, tell us what you think. Have you attended any Baltimore Beer Week events? Are there other new beers, or beer and food pairings, that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

If it’s true what Benjamin Franklin once purportedly observed, that “beer is proof that God loves us and wants us to be happy,” then the heavens are certainly smiling down on my neck of the woods right now.

For one thing, the city where I live and work is in the throes of the second-annual “Baltimore Beer Week,” an 11-day celebration (luckily, this week “goes to 11″) designed to highlight the “unique beer culture in the ‘Land of Pleasant Living.’” I thought last year’s inaugural Beer Week was missing some, well, fizz, mainly because promotion was lacking. This year, organizers say they have “broadened the spectrum of brands and events” in the hope to “enlighten more of the macro-minded consumers — while making sure the craft consumer has plenty of great options to choose from as well.” A frothy goal? Perhaps. But with a number of prominent TV and radio spots, and more than 300 to-do’s on tap to celebrate all things beer, it appears to be one within reach, hon.

An ale with the right 'attitude' for fall.

Also — need I remind you, faithful reader — it’s still Oktoberfest season. Unofficially, of course, since the primordial weeks-long event ended on October 4. But I’ve always thought that starting the eponymous Bavarian bash in mid-September was needlessly confusing. What’s the harm, then, in putting a little extra oomph in your oompah-band, as it were, and extending the festivities for a while longer? Frankly, with so much malt-happiness happening right now, they should rename this month “Octobeer.”

So, in honor of Beer Week and in the spirit of all the beery good cheer all around me, I thought I’d do something a little different this week and offer one brief review of a new (or new-to-me) brew each day. I’ll select something from one of the many breweries supporting the Bawlmer benefit (read the impressive scroll of sponsors here), or at least offer a bottle’s worth of something you might find at a bar or store in this region. As always, and especially on occasions such as this week’s, I’ll be choosing something unique or somehow out of the norm. And I’ll be sure to provide some suggestions for pairing my picks with food for your enhanced pleasure. Enjoy!

• Saison du BUFF, Stone Brewing Co. Although technically brewed and bottled by San Diego-based Stone, this beer actually represents a new collaborative effort involving Dogfish Head and Victory Brewing Co., two East Coasters with a knack for crafty craft-brews. As an indication of the “seriousness” of the trio’s endeavor, the acronym in the beer’s moniker actually stands for “Brewers United for Freedom of Flavor,” a cheeky name for, according to the label, “a clandestine organization committed to liberating collective taste buds, citing the dastardly and/or oppressive reign of so-called ‘fizzy yellow beer.’” According to Stone’s Web site, this strong (6% alc/vol) Saison, made with parsley, sage, rosemary, and thyme, will be brewed three times, once at each brewery, using the same recipe. It’s no wonder, then, that this is an ale with “attitude.” It’s certainly got a flavor-forward posture: very citrusy, right out of the bottle, with a palpable aroma of orange, sweet honey, and bold, bitter grapefruit. Plenty of peppery, spice, and herbal notes, as well. And, with an abundance of tongue-scrubbing bubbles and a creamy, savory aftertaste, it was an ideal accompaniment to a cold dish of Szechuan noodles with chicken and broccoli. The fruitiness of the brew perfectly matched the lemon zest and bits of chopped ginger and garlic, while the hops and carbonation swirled with and swept away the thick, spicy-nutty sauce, making way for the next bite. It was the perfect cold fusion (and remedy) for an unseasonably warm fall night.

So, there you have it, at least one new way to celebrate Baltimore Beer Week 2010. But before you head out in search of other festive findings, I suggest you get a copy of The Beer Journal, by Chris Wright, a handy guide to hand-crafted brews. With detailed information on 22 categories of beer — who knew there were so many? — as well as tips on everything from recognizing beer flavors to picking the proper glassware, the Journal is the ultimate tasting companion for connoisseurs and casual drinkers alike.

As always, tell us what you think. Have you attended any Baltimore Beer Week events? Are there other new beers, or beer and food pairings, that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.

It’s mid September, and for every self-respecting, semi-literate Germanophilic Baltimoron — like myself — that can only mean one thing: It’s time to celebrate not one but two holidays: Der Tag and Oktoberfest.

Everything you need for starting a new tradition.

The latter, of course, is a wildly popular, mammoth festival held in Germany to promote Bavarian culture and its greatest contributions to international cuisine — namely, sauerkraut, bratwurst, and Marzen beer. The former, however, is a tiny, little-known birthday celebration for the greatest writer ever brought forth from a rowhouse on Hollins Street — namely, Henry Louis “H. L.” Mencken.

And I for one — and for many reasons — make it a point to partake in both annual events.

The first, better known as “Mencken Day,” is held every year on or about September 12 (Mencken’s birthday) and attracts a hundred or so scholars, enthusiasts, idolaters, and other ignoramuses, who gather in an upstairs room at the Enoch Pratt Library to read from works by, and discuss in minute detail the life of, the so-called “Sage of Baltimore.” For example, this year’s program boasted a speaker who “has done heroic work in exhuming the [Pratt’s] entombed collection” of sheet music favored by Mencken and other amateur musicians conjoined in the weekly Saturday Night Club gathering. A Sermon on the Mount this ain’t. But, as card-carrying members of The Mencken Society, my father and I have delighted in such pecksniffery off and on for nearly 20 years.

When unable to attend “The Day,” as was the case this year, I attempt to please Mencken’s ghost — he died in 1956 — by picking something to read, either by or about him. With hundreds of books, broadsides, papers, palimpsests, and the like already in print, there’s never a shortage of available material. And this year, another tome was added to the pile: the aptly titled Mencken on Mencken: A New Collection of Autobiographical Writings. The key word here is “new.”

Late in life (and, later, in the afterlife), Mencken revitalized his flagging reputation by publishing half a dozen autobiographical works, the most (positively) popular being the nostalgic three-volume Days collection, in which Mencken chronicled his life from infancy to the start of his career as a journalist. They were rollicking reads and solidified his reputation as one of the most influential American writers of the first half of the 20th century. Other books, published posthumously, including several memoirs and his controversial diary, spotlighted specific aspects of his career, public persona, and personal life.

So it seems hard to believe that the unabashedly self-promoting author could have more to say about himself — Mencken estimated he had published 10 million words in his lifetime — but apparently he did. The 44 pieces in Mencken on Mencken, gathered and edited by S.T. Joshi, include snippets of reportage and reflection covering facets of Mencken’s life and thought that were only hinted at or missing from his other self-histories. Written over a period of 50 years, for such popular periodicals as the New Yorker, Esquire, Vanity Fair, and the Chicago Tribune, none has ever appeared in book form. The topics cover some familiar territory but are no less entertaining — incidents from everyday life, accounts of friends and colleagues, ruminations on his careers as author, journalist, and editor, his views on politics and religion, and several travelogues from trips abroad.

It’s the latter category that’s proved most appealing, and one of my favorites seems fitting to mention here now. Called “The Beeriad,” and published in 1913, it’s a rousing account of Mencken’s encounters with the food, brews, and barmaids of Munich. Fueled by pride in his German heritage, and guided by his self-proclaimed “capacity for gusto,” Mencken let few details pass by his hungry eyes — from the genius of sauerkraut (“a perfect grass, embalmed to perfection”), to the quality of the native beers and beer halls (“the best beer in Munich is the Spatenbrau; the best place to get it is at the Hoftheater Cafe in the Residenzstrasse”), and the ideal means for a man to enjoy it all: “with the seidel of that incomparable brew tilted elegantly toward his face and his glad eyes smiling at Fraulein Sophie through the glass bottom.” It’s an outdated account and no longer (if ever) could serve as a useful guide to the city. But, in terms of the caliber of the prose and acerbity of the wit, here as elsewhere in the book, it’s certainly vintage Mencken.

Now, it would seem improper not to imbibe a little while perusing (and carousing with) Mencken. And what better beverage than what he termed “the best beer in Christendom”: the Marzen, the kind commonly served to the millions of revelers who gather in Munich to celebrate Oktoberfest, which begins (albeit confusingly) on September 18 and runs to early October.

The beer is named for March, the month in which it was traditionally brewed. Long before refrigeration, brewers in Germany would make one last vatful before summer’s heat made beer-making impossible. They brewed this last-ditch batch in early spring and lagered, or stored, it underground in ice cellars or caves until September or early October, when brewing could resume. It’s this prolonged period in “za cooler” that creates its characteristic rich, caramel sweetness, signature coppery color, and subtle hop aroma.

Oktoberfest is one of my favorite holidays for beer-picking, for several reasons. First, there are always so many choices. Nearly every brewery, on both sides of the Big Pond, rolls out its own version. Second, Oktoberfests are great all-around, very drinkable beers that provide a nice transition from the lighter tonics of summer to winter’s heartier brews. Best of all, they go with many different foods, from grilled burgers and sausages to pizza and fried chicken.

This year, I sipped on a mix of new (or new-to-me) seasonals, including some model Marzens and a few non-standard autumn ales, while supping on a simple dinner of pan-seared bratwurst, served with either broiled potato wedges and asparagus, or pasta with sauteed zucchini and tomato sauce. All six performed very well at the table, in different ways.

Paulaner Oktoberfest-Märzen, from Paulaner Salvator Thomasbrau AG, is a staunch traditionalist. Although lighter in color than some Oktoberfests, its roasted malt aroma, creamy-soft, full body, and nutty sweetness make it a classic. It’s a very approachable, very versatile amber lager that said “jah!” to the salty, crsipy veggies.

Dominion Octoberfest, Old Dominion Brewing. This is as close to a traditional Marzen as you can get this side of Bavaria. Smooth and malty, slightly sweet with a hint of hops, it was delicious with the smoky, spicy meat and wunderbar with honey mustard.

Octoberfest, Samuel Adams. This seasonal deliciously illustrates the possibilities to be had when you combine Old World charm and Yankee ingenuity. Dark orange in color, and giving off a robust malty fragrance, this Marzen is slightly hoppier and has a spicy bite to match the zesty tomato sauce.

Prosit!, Clipper City Brewing Company. The brewery calls this an “Imperial Oktoberfest Lager,” which means it’s richer and more potent than its Bavarian brethren. Truth is, despite the skull-and-crossbones label, and 9.0% alcohol content, this is a sweet, creamy, good-natured Marzen that loves a bratwurst.

Oktoberfest, Otter Creek Brewing. With its ruddy color and bold use of hops, this beer is technically an amber ale. But I think its slightly pronounced bitterness complements (and compliments) the expected malt sweetness, creating a crisp, welcome alternative to the common seasonal.

Tumbler Autumn Brown Ale, Sierra Nevada Brewing Co. This is a nut brown ale — emphasis on the “nut” — with an earthy aroma and a dry, mildly bitter flavor that suited the acidic asparagus. Yet it’s sweet (there are hints of burnt caramel and roast coffee) and rich enough to serve as a stand-in at any Oktoberfest offering.

So, there you have it, the perfect ingredients for celebrating the two September events in style. Or if, like Scribbleskiff, you can’t post at either party this year, then combine efforts and establish a new tradition: Grab a book on Mencken, fill a krug with Marzen, don some dirndls or lederhosen, and host your own “Mencktoberfest.”

As always, tell us what you think. Have you ever been to Oktoberfest or “Mencken Day”? Are there other autumn seasonals that you think everyone should try? Let us know by leaving a comment below.

And be sure to visit (and join) the Scribbleskiff page on Facebook (find it here), where you can partake in wall-to-wall conversations, find additional information and suggestions from readers, and more.