Your favorite regional AALs

Since I'm always intrigued by attempts at recreating beers I did some sleuthing. It sounds like it is based on documentation from 1948 (lab reports). 4.7% abv, flaked corn, caramel malt, Nugget, Cluster and Fuggles hops, Weihenstephaner yeast (based on the labels shown on Heurich house website it's 34/70).

About the corn:

About the hops:

 

Yeah, post-Repeal "1948" sound more likely - pre-Prohibition Heurich claimed that the "Senate Beer" (as well as their Maerzen) was all malt. In that era, they brewed at least 4 different beers - based on price, I'd guess the "Lager" was adjunct-brewed.

Although this claim in the linked DC Beer article is a bit hyperbolic:

Dozens of beer brands "ran" as long or longer than those 70-80 years (many still existing today), but, like Senate Beer, the recipes usually changed over the decades.

 

As per the book The Nation's Capital Brewmaster sales started to decrease in 1947 and they got a new brewmaster who found that they had an infection in the brewery. They sent samples to Wallerstein Laboratories from 1946-49 and the reports showed normal analytic characteristics but many of the samples had a disagreeable taste. The source of the problem was apparently found in one of the aging cellars, It's those reports which they are referring to I imagine. I wonder if they discussed the brewing process in those reports, trying to find the source of the problem.

I have a report from a Swedish brewing laboratory from 1938 with a list of samples and the result of bacteriological examination of those samples. In the margins the brewer has added written notes about where the sample was from. For one of the samples (sample 2) it is noted "tank 27 brew 20-23", for that brew the laboratory notes "clear, quite small deposit of culture yeast and some wild yeast". The wild yeast is underlined with red. Then for another sample (sample 11) there's a note of "1/3 liter bottle from packaging brew 20/23". The laboratory noted the sample was "clear, quite small deposit of yeast spots, culture and some wild yeast". I take this to mean that they were able to draw a connection between wild yeast found in the packaged beer from brews 20-23 and tank 27. Maybe a similar process was undertaken by the Heurich brewery (I imagine the difference in size of the breweries, and number of cellars and tanks likely involved, the problem was much more complex in the case of Heurich).

 

Apparently they introduced a brand called Original Lager Beer in 1955 which was sold as an old time beer, in the ad below it is noted that the beer uses rice.

 

So, people even back then were noting that American beer was losing its flavor...At least so much so that brewers used it as an advertising gimmick that their beer was better because it was “old fashion.”

Things never change.

 

If forced to choose, I'd probably say Night Shift Nite Lite, quickly followed by Narragansett.

Honorable mentions:

• Olympia
  
• Stag
• Utica Club
• Schaefer (I agree @FatBoyGotSwagger , criminally underrated AAL in my opinion)
  
• Natty Boh
• Lone Star
  
• Champagne Velvet (doesn't really count because it's not quite regional anymore and it's not really an AAL)

I've been wanting to try: Rainier, Grain Belt, Rhinelander

 

@EmperorBatman may I also suggest, Champagne Velvet by Upland Brewing. According to this shitty distribution map, Washington DC gets Upland products. I purchased a couple six packs last time I was in MA (per the same map NJ gets their stuff but I have yet to come across it)

 

Grain Belt!

 

Thanks for the tip. I have not seen Champagne Velvet in my area but I will keep an eye out for it.

According to the Beer Menus website the closest place to me that has it is 86 miles away in NYC:

“Milk and Hops Chelsea

86.0 miles away · 166 9th Avenue, New York, NY 10011

Beer Store · Menu Updated: 10/08/2019

16oz Can $3.75”

https://www.beermenus.com/beers/30159-upland-champagne-velvet

Cheers!

 

No problem, that's a bummer. I think you'd like the beer. It comes in 12oz cans now, too, which I appreciate. Maybe try reaching out to their customer service team on their "contact us" page they can point you in the right direction via your ZIP code or something. Let me know if you ever get around to trying it, curious as to your thoughts.

 

That name rings a bell, I’ve seen it on draft at some restaurants around town. I’ll look more diligently for it, and report back!

 

It's very inconsistent. It's local to me and batch variances are easily noticeable. Upland seems to have put all their time, money & focus on high dollar sours in 500mL bottles. Most of their original recipes are retired, including some very good beers that do not generate the profits that barrel aged sours can. If you are really interested in trying champagne velvet, DM me and I'll grab some fresh while passing through Bloomington, test it and send it along.

 

Needless to say that is disappointing to hear.

That is a very generous offer you made here!

I sent a message to Upland asking if this beer is available for sale near me. I have not heard back. I will get back to you once I have heard back from the brewery.

Cheers!

 

Hamm's Always Hamm's.

 

If you grew up and went to college in the Midwest, Stroh's was a favorite. It was long bought out by PBR, but still a good AAL. Cheers!

 

A little bit of history of the long history of CV.
https://growlermag.com/glass-from-the-past-champagne-velvet/

 

Do you happen to know why there are inconsistency issues with this beer?

Cheers!

 

A good question to ask Upland, I reckon.

 

Grain Belt and Hamm's.

 

I know you weren’t asking me directly, but on the 3 occasions I’ve bought it, it’s been of consistent quality. My only minor criticism is that it just felt maybe a little too heavy-handed on the hops but I’m admittedly fairly inexperienced with the style. That being said: big fan of the beer and would recommend it to anyone.