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G - Town
ast o c d ir h t dirty
Texas
Shrimp N Stuff DowNtowN 2506 Ball Street, Galveston TX 409.974.4609
New Location, New Vibe! www.shrimpnstuffdowntown.com
Weekend’s Breakfast Full Bar
Shrimp N Stuff 3 9 0 1 A v e O, Galveston TX 409.763.2805
Catering Available!
Winner 2019
Best Seafood Restaurant Galveston County www.shrimpnstuff.com
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beer issue A LETTER FROM THE PUBLISHER: I love beer SO much, and I really don’t even drink it, save GIB Night Fall. That’s weird but I don’t care. I love that beer brings people together. Of course, misusing beer or any substance can be bad for you. I love how people I meet at Galveston’s breweries and bars have a passion for their beer. They converse freely about the taste and feel. They share beer pairing recipes and brewing ideas. People in this city seem to know how to enjoy one of humanity’s oldest pleasures. In times of chaos and confusion, it is nice we can find something neutral most of us can appreciate. Whether you are a beer lover or not, our goal is to inform and delight you, our reader, with all things beer. Galveston is home to three breweries and the most bars per capita in the state of Texas. Now that they are back open, pick-up or order-in a beer and enjoy this break from reality. We hope you read, enjoy, and share.
Write us an email or shoot us a comment any time online: CultureClashGalveston.com CultureClashGalveston@gmail.com Janese Maricelli-Thomasson Publisher
ON THE COVER: BEER, Devlyn Mahanay - Pen & Marker Ink on Paper “The piece was inspired by the many types of beer that are available today & the many types of glasses they come in. Presentation is huge with food & drink service, so the quality of beer definitely deserves the correct vessel.” See more @DMAHANAYART on all platforms, and check out The Artisan Depth Podcast, on all podcast streaming platforms. *This magazine is NOT printed on recycled paper or with soy-based inks YET! But we are working on it. Help us get there, advertise or sponsor us! Email for more details CultureClashGalveston@gmail.com. 4
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table of contents Vol. 3 Issue 4 (July/August 2020)
CULTURE
CL AS H magazine
DEPARTMENTS
PUBLISHER Janese Maricelli-Thomasson
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FEATURE
LAYOUT & DESIGN JanMar Agency
16 Q&A with Julian Jimenez
CONTENT MANAGER
15 Craft Beer Breakdown
Jamey Baird
Be A Better Human
EDITOR Amy Caton • Leslie Whaylen
7 Vegan Beer
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8 Just Beer-cause 9 Female Brewer
Express Yourself
CONTRIBUTORS Jamey Baird • Amy Caton Julian Jimenez • Alexis Labao Natalie Ellis • Dan Marks • Haley Saldaña Grace Sims • Leslie Whaylen
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11 Hometown Tastes
#TBMG
MAKE A CONNECTION
For ad rates or personalized marketing strategies, call us at 409.502.8221
23 John Barlycorn Must Die
Coolture
CHECK US OUT
27 Pulse Calendar of Events 28 People of Galveston
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Kyle Larson shotguns a Busch heavy tallboy in the middle of the 2019 NASCAR Awards show.
Americans’ thirst for alcohol has increased since the coronavirus pandemic began, spreading across the United States in mid-March. That’s benefiting beer, a beverage that was once falling out of favor with consumers as they shifted their preferences to low-calorie drinks, including spiked seltzer and spirits.
be a better
Photo courtesy of NASCAR
People are still buying a lot of White Claw, spirits and wine, but home-grown budget beer brands have also spiked in sales over the past two months. In particular, Anheuser-Busch’s Busch Light sales have increased 44%, according to inMarket, a data analysis firm. The beer frequently runs witty promotions, including enticing people to adopt dogs during the pandemic and implementing price reductions depending on how much snow has fallen.
Other brands have also recorded double-digit sales increases, including Miller Lite, Michelob Ultra and Natural Light. They all grew between 14% and 17%. Modelo and Miller High Life sales both jumped around 7%. InMarket tracked transactions and purchases made online and in-person between March 1 and April 17, and the sales increases are in comparison to February.
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CULTURE CLASH (Be a Better Human)
WHAT DO YOU MEAN MY BEER ISN’T VEGAN? by Natalie Ellis
When people think of beer, it’s normal to think of barley, malt, yeast, and hops. So what about that isn’t vegan? It’s surely not something I had ever thought about until I started to do my research. There is a lot that goes into the process of making beer; some of it may not be vegan. Some of the most popular nonvegan products that go into the filtration of beer are isinglass and gelatin. You have probably heard of gelatin and may know that it is derived from crushed animal skin, bones, and ligaments (vegan or not, kinda gross). Most people however, have never even heard of the other most commonly used product. Isinglass is a specific type of gelatin made from fish bladders which has been traditionally used in the clarification process of many beers. Now just to clarify, this does not mean you are drinking fish bladders when you have a pint. But the frequent use of this product in the industry could be an issue for strict vegans. The good news? You can easily find plenty of beers that are completely vegan. Also, an app called Barnivore lets you quickly search any beer and see if it’s vegan. With advances in filtration technologies, the use of these non-vegan products has declined in the commercial brewing process. So luckily a lot of your favorite commercial beers are probably already vegan. Unfortunately for craft beer enthusiasts, like myself, using isinglass for filtration may be more prevalent in smaller breweries.
Another local gem is Devil and the Deep Brewery closer to downtown Galveston. While not all of their beer is vegan, they have at least three year-round beers that are vegan, on tap, and the bartenders will gladly point you in the right direction if asked. Whether you’re vegan or not, this can be a great way to be more conscious of what you consume. Use the Barnivore app, drink local, and fill your cup with some awesome vegan beer.
more info
Photo courtesy of Shutterstock.com
For Galveston locals there are some great vegan craft beer options right here on the island. Galveston Island Brewery is one of the local breweries in Galveston. Not only is their beer delicious, but all the beer at Galveston Island Brewery is actually vegan so you can drink with a clear conscience!
• barnivore.com • onlinelibrary.wiley.com/doi/pdf/10.1002/ j.2050-0416.2007.tb00761.x • beerandbrewing.com/dictionary/szToZUocgW/ • bbc.com/news/uk-england-37350233
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CULTURE CLASH (Be a Better Human)
JUST BEER-CAUSE BREWERINS ARE THE PLACE TO BE by Amy Caton (aka The Causeway Contributor)
A bubbly brew is the potion we need to invoke the magic of island time in our busy lives. Mingling the meditative practice of deep breathing with deep imbibing of rich floral, fruity, sweet, and even savory brews brings us in tune with the nature of our island. Our breweries are built by friends and offer a place for the communities we love as much as a watering hole for our over-taxed agendas. I cannot keep up with the explosion of breweries on this island and in near-by Galveston cities, but breweries like Galveston Island Brewing, Brews Brothers, and Devil in the Deep are founded by personal friends of diverse communities coming together to see their dreams manifest. I am utterly comfortable bringing my daughter and even Girl Scout Troop to these family friendly spaces and take every chance to invite my family, friends, and colleagues to explore both the spaces and experiment with flavors they have never tried. It’s magical watching a friend find their perfect pairing in the place they can fit comfortably. Other places don’t have the same invitation Galveston gives to locals and tourists alike.
Photos courtesy of Galveston Island Brewing
I travel as a professional and as an academic. I find, no matter which city I visit, the local breweries have a similar sense of peace and community. As a traveler, I seek community when I am out of my normal space. As an “other” place in contrast to work and home, a local craft brewery is a third space that lends diversity to my routine and encourages connection through common interest and new experiences. Perpetually curious, I love learning through experimentation with diverse brews from the award-winning to wildly edgy beers (hated bacon beer for the record) about the science and art that goes into craft brewing. Strike up a conversation with any local brewer and be prepared to learn more than you imagined about hops, grain, and water and make a friend along the way. Beer creates the community vibe I seek among neighborhoods, cities, counties, and states. Maybe further. Those of us on the island, spread your island vibes, be open to trying new brews, and listen to the stories of others as they contribute to the microbrew community of Galveston.
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CULTURE CLASH (Be a Better Human)
Galveston’s Own Female Brewer
Pa
ed Lady int
the *Hops are a plant m ro flower f ific name is cient h w ose s ulus (say it out p lu Humulus un) and is in the f ’s it loud, ily hemp fam ae). e c (Cannaba
by Leslie Whaylen
In no way am I an expert in the study of Zymology, or beer making. I like some types of beer, have sampled many, and am open to tasting almost all. Long ago I stopped purchasing and drinking commercially-produced domestic beer (e.g., Coors, Bud, Miller). I prefer to support local breweries and members in our community who work and volunteer for them. My favorite beer is made by a woman who lives in Galveston and works at a brewery I can bicycle to with my kids. The name of the beer is biological in nature and named after a butterfly. Hops* from the Yakima area in Washington State, a place dear to my heart, are used to make this India Pale Ale. During the Great Annual Beer Festival, held in Denver each year, different hops blends are bought and sold. Attending this festival is The Pink Boots Society, a non-profit organization supporting women working in the brewing profession, especially in craft beer. In 2017, the Pink Boots Society partnered with a company called Yakima Chief Hops to create a custom blend of hops that was then shared with local chapters around the nation of the Pink Boots Society, including the Houston chapter. Galveston Island Brewing (GIB) owner Mark Dell’Osso shared the announcement with one of his employees, Sarah Milligan. In Spring 2017 and in coordination with GIB’s Master Brewer Jason Stromberg, Sarah designed and released her first beer from scratch, the Painted Lady (my favorite beer).
Photo courtesy of Josh Olalde
A pathology graduate in 2016, Sarah provided answers to some questions I posed to her regarding the Painted Lady. I learned how and why she switched her work’s focus from studying diseases to crafting beer. She said listening to a presentation on beer-spoiling bacteria at a microbiology conference piqued her interest. Enough so, she started volunteering at a brewery (GIB) just after graduating from medical school (UTMB). A few months later, Sarah was hired full-time. Though she does not work in medicine, some of the lab equipment she uses daily at the brewery (e.g., autoclave, microscope) are similar. As for the beer’s name, Sarah describes her beer as tasting like orange juice, yet she didn’t want to include orange in the name of it. The season was spring, with butterflies beginning to hatch. She recalled raising butterflies for years as a young girl, of the species called Painted Lady (scientific name - Vanessa cardui). Painted Lady Butterflies are primarily black, orange, and white in coloration. Orange taste, orange on the butterfly, a spring-time beer, and with part of the name denoting the female gender (lady) to honor the mission of the Pink Boots Society. Voila! The Painted Butterfly beer at GIB. Sarah Milligan, thank you for making Painted Lady. It’s my favorite beer. I’ll be looking for it in Spring 2021, when you brew it again on International Women’s Day. C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
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Self expression never tasted so good! Whether it is the beer you drink or the beer you brew, hop into something uniquely YOU.
express
Photos courtesy of Shutterstock.com
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CULTURE CLASH (Express Yourself)
HOME TOWN TASTES LOCAL CRAFT BEER HIGHLIGHTS Texans love beer and Texas is a perfect example of the craft beer explosion throughout the country. The Lone Star State was home to 20 breweries in 2005 and now has more than 300. Although this issue of Culture Clash is limited on space, here we have highlighted four Galveston and surrounding area craft breweries. We put the call out and asked that these breweries give us the need to know info on what makes their beer and their brewery special.
SMALL BUT MIGHTY • BEERFOOT BREWERY- GALVESTON Beerfoot Brewery, located at 28th & Seawall, is an artisan brewery that produces three half-barrel kegs per week. We are unique in that we never brew the same beer twice. There is always something new on tap to try. We are also the only craft brewery in Texas that has a full oceanview. Mark Dell’Osso, of Galveston Island Brewery, was our first brewer, which allowed Mark to test the market with many of those beers that you currently enjoy like Tiki Wheat and Blue Bridge Amber. We have the luxury of a small based brewery to experiment and have the wildest of beers. As wild as it sounds, we want to collaborate with another craft brewer to make beer with yeast ground from the brewer’s beard. Depending on this occasion, we will produce Christmas ales, Oktoberfest beers, Mardi Gras beers, Houston Astros beers, and anything else that fits our fancy. Beerfoot Brewery is also a full mix-beverage establishment; that is why we are unable to bottle and distribute our beer. So even if you are hanging out with someone who doesn’t enjoy craft beer, you can bring them to our brewery to enjoy a cocktail or whiskey from our extensive collection. Our brewery also offers plenty of entertainment h t n o eM h t f from Drunk Jenga, Golden Tee, and Fooseball, to Ping-Pong, Darts, o d. st We 1 , and a Pool Table. Come on by and tell em Culture Clash sent you! s e t Bi s and t h g i l F C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
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DOWNTOWN AND DOIN’ IT • DEVIL IN THE DEEP BREWERY - GALVESTON Devil and the Deep Brewery serves craft beer in the historic downtown district of Galveston. The island has built a great beer community with three breweries and numerous specialty bars delivering craft goodness. Devil and the Deep Brewery has steadily crafted instant classics like Molly Brown and Over Current. The brewery’s entry into the wildly popular New England IPA style of beer, Sleeping Elder Gods, has become a fan favorite with its juicy and hop forward flavors. The pandemic has been a challenge to maneuver for many and the beer industry was not spared. The taproom remained closed for over two months. The crew managed to keep the beer flowing by bottling brews for drive up orders to take home and enjoy. They plan to expand their bottle options to restaurants and cafes where draft options are unavailable. When the taproom is open to the public, guests are often invited to share their passion and expertise about marine and global environmental issues. Earlier this year, they welcomed a presentation and discussion from Dr. Tim van Emmerik, a Netherlands researcher, who shared his research of plastic pollutions. Local environmentalist, Sasha Francis, has also contributed and shared her work and research, helping to inform and engage our community. Devil and the Deep Ag science re at night of Brewery plans to and co continue their support mmun it y! and outreach with local and international science communities. After all, beer is science. 12
GALVESTON BEER BEHEMOTH • GALVESTON ISLAND BREWING GALVESTON The crew at Galveston Island Brewing (GIB) has a passion for delicious and unique styles of beer from around the world. Over the last six years our island community has watched GIB grow from a bootstrap-out-of-the-way rusty brewery with just two beers on tap, to the county’s largest brewing facility. GIB has been busy perfecting everything from American IPA’s to authentic European styles from almost every beer producing country on that side of the pond. Its family atmosphere, with a newly renovated yard area and shiny new playground has the feel of your buddy’s backyard combined with a top-notch beer bar, any beer fan’s dream. We spoke with Owner Mark Dell’Osso about the journey to where it stands today. “Since the day we’ve opened, everyone who has worked at GIB has a devotion for producing the best beer possible no matter the cost, time, or effort. That pride in our product paired up with the amazing community support we have been shown has given us the ability to not just thrive and sustain but invest and grow some of the specialty projects we have always dreamed of doing. INNOVATION A few years ago we felt it was time to expand our barrel aging program. The process involves placing high alcohol beer into spirits barrels and letting them mature and absorb the flavors of the oak barrel and previous spirits that sat in them for years. The first time we tried, it
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CULTURE CLASH (Express Yourself)
Photos courtesy of Galveston Island Brewing
flopped pretty badly. We had to dump all the beer we aged for a whole year. We went back to the drawing board and created a clean, temperature- and humiditycontrolled space. Since then we have filled that room with barrels and created a near year-round supply of our house barrel aged imperial stout, Samson in a Barrel. Now that the barrel aging is in full swing we’ve moved some of our attention to a unique style the whole crew Attempt Barreling, 2nd at GIB really digs -- sours. Sours are beer second fermented with live cultures of various bacteria (yup bacteria) to create some varying degree of tart or sour. Paired with different fruits and aged for over a year in wine and spirits barrels, it makes for a unique and delicious slow sipping beer unlike anything we normally brew.
hard earned dollars on our suds, focused on quality and not the bottom line.
We also had to figure out who we wanted our little brewery to be and how little we wanted it to stay. Honestly, we still haven’t made a hard decision on that but are letting our local demand for beers other than our beloved Tiki Wheat & Citra Mellow IPA drive our decisions on our future. Hazy IPA’s and new fruited beers keep things interesting. Innovation along with a desire to get our products to the hands of thirsty Houstonians, who give us almost as much love as locals, but VISION still can’t get our In the early days of the brewery it was like the wild Lege product, are taking west. We woke up in the morning and decided what ndar y Ou our focus these days. to brew based on what ingredient we had or could tdoo r Ch Unfortunately, GIB is afford. As the demand for our products grew, so did ill Sp ace at its max capacity the need for some planning and organization. We’d have with all of our great weeks where there were no IPAs available and others that had only beer getting sold and IPA’s packed into the cooler. We realized if we wanted to develop and consumed close to brew new and interesting stuff we would home, so you have to organize and grow the process still have to of making beer before and after the head toward grain ever hit the mash tun. Slowly the smell of salt we morphed from a shit show of dirty water to get our brewers to a business that had invoices great brews, but and paid bills on time, along the way maybe not for keeping to who we are, a group of long.… beer enthusiasts who spend every day wanting to make new and better beers for those willing to spend their
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OFF ISLAND BUT ON OUR MAP • FETCHING LAB BREWING COMPANY - TEXAS CITY It is off island but who doesn’t love a Lab?! The beer is great too! Worth the trek over the bridge.... The Fetching Lab Brewing Company opened its doors in February 2015. Just like the Labrador Retriever, we have a strong desire to please our customers with a blend of hard work and intelligence. We take pride in every offering we produce and live by the motto, “Smart dogs making great beer for hard working people.” The current Fetching Lab Brewery manufacturing facility is a 1,750 square foot structure located on a beautiful four-acre plot near Alvin, Texas. While somewhat difficult to find, the location was chosen for its small-town charm while still maintaining access to the Houston market. The facility is considered a startup location with plans to eventually move to a larger facility. In December 2018, Fetching Lab opened an offsite taproom on Texas City’s historic Downtown 6th Street to better share our products with eager customers. The Taproom resides in a local landmark building (formerly Agee’s Pharmacy). Built in 1920, this stoutly-constructed piece of American history is one of the closest surviving buildings to the 1947 Texas City Explosion when it acted as the triage center for the disaster. Having also survived numerous hurricanes and one massive oom R p fire, this tough old building has helped define Fetching Lab: hard-working and a T y it Texas C dependable with a lot of character. As you enter the Taproom you are greeted by another antique piece of Americana. The mahogany bar that acts as the centerpiece for the establishment was commissioned by none other than Sam Maceo for his first Galveston establishment on his way to local legendary fame. The Taproom is family and pet friendly with an outside sitting area and plenty of games. While the day to day operations are run by a hard-working team with a passion for craft beer, it is the management that makes Fetching Lab Brewery a fun environment. Bella (Labrador Retriever American) is the Chief Canine Officer that provides the example everyone else operates by. Work hard, be open to new ideas, and above all… keep your eye on the ball! Photos courtesy of Fetching Lad Brewery
And let us not forget the beers. The Taproom maintains a broad selection of brews that cover a wide range of tastes. Balancing local favorites with an ever-increasing portfolio of new offerings, there will always be something to delight you. From the renowned Blue Mischief Blueberry Cream Ale to the dark and delicious Midnight Watch Porter, or the floral Fetcher In The Rye (a Juniper Rye ale), we are sure to find something for every taste bud. So, swing by the Taproom at 221 6th North 6th Street, Texas City to relax and try some of our fantastic brews. Check out Facebook and the web page to check for public events such as pet vaccinations/adoptions days, local festivals, charity events (such as Fetching Lab’s SaveA-Life Program) as well as beer releases and holiday parties. Call to book your event! And always remember, “Everyone Loves a Lab!”
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CULTURE CLASH (FEATURE)
Q&A with Julian Jimenez
JEREMY HAHN EXCALIBUR BREWING, SPRING TX Who’s your favorite brewery outside of your own? Man, there’s so many great breweries I can’t even choose one. To be honest with you, not even a top 3. There’s such a great beer scene here. What is your favorite beer from your brewery? I’d have to say the Moat Juice. It’s an IPA. I like the clean finish and the hop taste. What’s your summer choice of drink? Like if I was tubing down the river? Something lighter. I’d probably say a lighter IPA, for sure. Strangest ingredient you’ve ever used in a brew? I would have to say figs. Kalamoona Fig. I used it in an imperial porter, way before I even opened this place. It was good, but weird, and I think we may revisit it in the future. 18
The Houston/Galveston area is blessed with a passionate brewing scene that speaks to both camaraderie and love of local. Culture Clash had a chance to hit up some of the heads of the brewery scene around town and get a sense of their opinions on their personal favorites.
BRETT BRAY FETCHING LAB BREWING, TEXAS CITY Who’s your favorite brewery outside of your own? The scene is so vibrant, I love them all. It’s a growing scene but we’re all friends with each other. If I had to choose one though, I’d say Vallenson’s, up in Pearland. What is your favorite beer from your brewery? The 12 Past Midnight imperial porter. It’s aged in Garrison Brothers’ whiskey barrels for 18 months. I love a big heavy stout. What’s your summer choice of drink? Man, on a summer day I’d go with a light IPA or a gose, but if I had to choose a specific beer, Lawnmower (Saint Arnold). Strangest ingredient you’ve ever used in a brew? We’re usually pretty traditional, but we’ve used guanábana. It’s a South American fruit with notes of strawberry and kiwi. It looks and smells kinda disgusting, but in a gose it’s superb.
JASON GRAHAM ALAN WARD BRIGADOON BREWING CO. PASADENA, TX Who’s your favorite brewery outside of your own? St. Arnold, only because it’s the oldest. Even though they’re larger, they’ve never been anything other than friendly to smaller breweries by helping them out with advice or even supplies. What is your favorite beer from your brewery? Green Orge. It’s an imperial IPA, i9.7%, with 97 ibus. I like the stronger stuff for sure. What’s your summer choice of drink? Depends on what I’m doing. If I’m just done mowing the lawn, definitely something light- probably Bombshell or Lawnmower. Strangest ingredient you’ve ever used in a brew? Chicken. We made a Fighting Cock ale about 4 years ago with thyme and rosemary. It was okay. We wouldn’t do it again, but it was a good challenge to do something historical. We ate the chicken afterward though, and that tasted amazing!
SALOON DOOR BREWING, WEBSTER, TX Who’s your favorite brewery outside of your own? Can I give two? I love B-52 up in Conroe. It’s not just the beer, it’s the experience too. I love the outdoor area; it’s good for families and pets. Locally, I’d have to say Vallenson’s. The brewer there is something else. Very versatile, very diverse lineup. What is your favorite beer from your brewery? You know, I’d say our newest one: the imperial cream ale Brewster Cogburn. Its name is from a John Wayne movie. We’re working on the art for the can and it’s got me pretty excited. What’s your summer choice of drink? Probably blonde ales, wheats.... I like a pale ale too though. Specifically? I’d probably say the Hustlin’ Honey Blonde ale. Strangest ingredient you’ve ever used in a brew? There was a pineapple beer we did. It cost like $600 to get it shipped here from Florida, but man that turned out interesting!
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CULTURE CLASH (FEATURE)
CRAFT BEER BREAKDOWN by Grace Sims In a 2018 article, Alcohol.org wrote that craft beer breweries, defined as relatively small and independent beer-makers, have seen higher production in recent years than ever before. Craft beer has become explosively popular, especially among Millenials. As a result, so has the trope of the beanie-wearing, man-bun sporting, hipster beer-snob. You’ll know you’ve encountered one if they ask something like, “Is this beer double hopped or triple hopped?” or declare, “This is great, but last year’s batch had more mouthfeel” while enjoying an IPA at the trendiest new brewery in town. Hipsters aside, craft beer is a genuinely exciting, creative, and even artistic phenomenon that can be enjoyed by all, and learning about different breweries and what it takes for them to make the perfect beer can be a lot of fun. Craft beer is an innovative and often very personal creation that takes experimentation and care to concoct. Unlike mass-produced beer, which usually consists of more cost-effective ingredients like rice and corn, “Craft beer is made with specific, hand selected ingredients, and it is only produced in smaller batches by master brewers who truly love beer,” says DrinkTanks.com. Enjoying craft beer allows us to support smaller businesses, as typically “less than 25% of [a craft brewery] is owned or controlled by a beverage alcohol industry member that is not itself a craft brewer,” according to CraftBeer.com. Craft beers offer a unique taste, “[focusing] on a specific flavor palate that varies with the batch,” says DrinkTanks.com, while larger companies produce beer that is typically “monotone in flavor.” Breaking down all of the different components of craft beer can be complicated, but for starters, the four main ingredients that go into any brew include grains, hops, water, and yeast. Most craft brewers prefer to use grains like malted barley, or malt, C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
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which is created by soaking barley in water until it germinates, then heating this mixture to halt the germination, and finally roasting the malt to varying degrees, which CraftSense.co states is a huge determinant of how the finished product will taste. Hops are a type of plant—specifically, climbing vines—whose flowers are used to add bitterness to beer, as well as other notes such as tropical fruits or fresh grasses. The stage of the brewing process in which hops are added greatly influences the taste and aroma of the final product. Yeast, another essential ingredient used to produce all beers, creates the fermentation process that converts sugar into alcohol. According to CraftSense, the role of yeast is so essential to the brewing process that many breweries refuse to reveal the type of yeast they use. The yeast used to make beer is divided into two major groups: ale yeast, which produces Pale Ales, Porters, Stouts, Wheat, and Brown Beer, and lager yeast, which is used to brew Pilsners, Bock, and Oktoberfest beer. Finally, water greatly impacts the quality of a brew, as all beers are around 90-95% water. It seems like an insignificant determinant of the final product, but CraftSense states that water “causes beers of the same style but from different regions to taste completely different.” Once we’ve identified the four major ingredients that go into every lager, ale, and IPA, we can break down the characteristics that differentiate each brew. The Beer Judge Certification Program (BJCP) highlights the most helpful elements to consider when you’re tasting different beers: aroma, appearance, flavor, and mouthfeel. Aroma is simply “the combination of smells given off by the malt, hops, yeast and any additional components of the beer” (KegWorks.com). BAlthough it seems fairly straightforward, detecting a beer’s aroma is a skill in its own right; BeerandBrewing. com recommends coating the surface of your glass with beer by swirling it, “in order for a thin film of beer to evaporate into the air, making the aromatic molecules available to your olfactory receptors.”
More than just a buzzword used by seasoned craft beer drinkers, “mouthfeel” is another characteristic of beer that is more complex than it may seem, and is important in differentiating between brews. According to BeerandBrewing.com, carbonation, fullness, and aftertaste are the primary attributes to note when distinguishing mouthfeel. Carbonation creates the “sting or tingle,” we experience as we drink, as well as the bubble size and foam volume produced by the specific amount of carbon dioxide in a beer. Fullness, on the other hand, is the “perceived weight and flow resistance of a beer while it is being consumed,” or the beer’s density and viscosity. Finally, “afterfeel” describes things like stickiness, astringency, dryness, bitterness, oiliness, or “mouth-coating characteristics” that linger after we take a sip.
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The appearance of a specific beer refers to its color and clarity (GoodFood. com). The color of beer is measured using the Standard Reference Method (SRM) scale and is calculated by “passing light of a specific wavelength through a specific “thickness” of beer (one centimeter) and measuring the amount of light absorbed by the beer” (CoffBrewing.com).
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As for the flavor of a beer, it can be difficult—especially for beginners—to articulate exactly what we are tasting, but GoodFood.com recommends to “work with general descriptors and associations,” while noting that paler brews often contain bready, biscuity flavors, darker brews produce more roasty, smoky, caramelized notes, and “hop-forward” beers tend to taste more like fruit, citrus, spice, and resin. A few final elements to consider when looking over a beer menu are a beer’s “vital statistics.” These are values like ABV (Alcohol By Volume), IBUs (International Bitterness Units), and OG (Original Gravity). Most people are familiar with ABV— the percentage volume of alcohol per volume of beer. IBU measures the parts per million of Isohumulone--the acid in hops that gives beer its “bitter bite”-found in a beer (BeerConnoisseur. com). Original Gravity simply refers to a gravity reading (a measurement of the total amount of dissolved sugars in water) taken just before yeast is added, and it allows the brewer to estimate the potential alcohol percentage of the beer they are producing.
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Navigating the intricacies of craft beer—from the processes used to produce it, to the ingredients and different characteristics of the final product—can be overwhelming, but all it takes to find and enjoy your favorite brew is curiosity and a willingness to be adventurous with your tastebuds. For more resources, check out this article on the Culture Clash website. C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
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#TBMG (Throw Back My Galveston)
Photos courtesy of Maricelli Photography
Galveston’s Fallstaff Brewery still stands as a reminder of the beers of yesteryear. She is now undergoing renovations and will function as cruise ship parking, storage and a tasting room available for private events.
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We all know about the heady days of the Free City of Galveston. That outlaw mentality made legends of such places as the Balinese Room and Moulin Rouge. But brewing skills were also kept alive in the backyards and carriage houses. Personal consumption was not banned by Prohibition. And those daring enough could keep themselves well satisfied, with the personalized touch that would later mark microbreweries. Religious and medical exceptions were also made. Foreshadowing the plethora of Rolling Stone ordination, rabbis and priests of questionable faith sprung up overnight. A doctor’s credentials were harder to counterfeit, but not their permission. It is no coincidence that the famous Old Galveston Club stood behind a drug store front. It is also no coincidence that Franklin Roosevelt ended Prohibition in 1933 with the 21st Amendment, allowing the entire country to self-medicate after the long years of the Great Depression. The populace was so elated that they allowed him to serve as President for 12 years, longer than anyone else.
Photo courtesy of Rosenberg Library
The manpower and the know-how lost to Prohibition and the Depression came roaring back. US industry geared up for a war that was slow to come to our shores. But in eight short years, millions of hungry stomachs and strong backs readied the US for combat. And of course, beer did its part, on BOTH sides of the lines. Under new ownership in 1934, Galveston-Houston Breweries offered Magnolia beer. She showed promise, changing her banner in 1940 to Southern Select. In that single year, while Milwaukee’s Schlitz powerhouse was nearing 2,000,000 barrels, Southern Select sold 228,439 barrels, over 10% of Schlitz’s career production. The post-War years, however, were not as kind. The Falstaff label took over the Galveston plant in 1956. Falstaff had been the first brewery to operate breweries in more than one state, and became the third largest in the country by the 1960’s. But the greed we now associate with the 80’s overtook them early. Despite a favorable Antitrust ruling in 1973, 24
C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
CULTURE CLASH (#TBMG) Falstaff lost market share, and was acquired by Pabst in 1975. Falstaff’s plants around the country started closing in 1979, reaching Galveston in 1982. By 2004, only 1468 barrels of the label were sold. In May 2005, Pabst discontinued sales of the label altogether. The last Sea Aggies to play hooky on Falstaff’s Observation Deck have either retired or crossed Masefield’s final bar. Damn, that’s dark! But the building continues to dominate the skyline, second only to the ANICO building in stature. They say you can tell what was important in a culture by the tallest buildings in its cities. Medieval Europe had its cathedrals. Farming communities across the country have their grain silos. Big cities have their financial buildings. But Galveston has beer, damnit! Falstaff may not be operating as a brewery today, but we remember! It lives in our hearts in the nostalgia of Pearl, Lone Star, and Dixie. And it lives in our spirit. It is the go-to beverage for a hurricane party. And, as Eileen Donlon so aptly observed, when there’s a hurricane, there’s nothing like a local beer.
C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
JOHN BARLEYCORN Song by Fairport Convention
There were three men come out of the west, their fortunes for to try And these three men made a solemn vow, John Barleycorn would die They’ve ploughed, they’ve sown, they’ve harrowed, thrown clods upon his head Till these three men were satisfied John Barleycorn was dead There’s beer all in the barrel and brandy in the glass But little Sir John, with his nut-brown bowl, proved the strongest man at last They’ve let him lie for a long long time till the rains from heaven did fall And little Sir John sprang up his head and so amazed them all They’ve let him stand till midsummer’s day and he looks both pale and wan Then little Sir John’s grown a long long beard and so become a man There’s beer all in the barrel and brandy in the glass But little Sir John, with his nut-brown bowl, proved the strongest man at last There’s beer all in the barrel and brandy in the glass But little Sir John, with his nut-brown bowl, proved the strongest man at last They’ve hired men with the sharp-edged scythes to cut him off at the knee They’ve rolled him and tied him around the waist, treated him most barbarously They’ve hired men with the sharp-edged forks to prick him to the heart And the loader has served him worse than that for he’s bound him to the cart So they’ve wheeled him around and around the field till they’ve come unto a barn And here they’ve kept their solemn word concerning Barleycorn They’ve hired men with the crab tree sticks to split him skin from bone And the miller has served him worse than that for he’s ground him between two stones There’s beer all in the barrel and brandy in the glass But little Sir John, with his nut-brown bowl, proved the strongest man at last There’s beer all in the barrel and brandy in the glass But little Sir John, with his nut-brown bowl, proved the strongest man at last And the huntsman he can’t hunt the fox nor loudly blow his horn And the tinker he can’t mend his pots without John Barleycorn Source: LyricFind Songwriters: Traditional John Barleycorn lyrics © Kobalt Music Publishing Ltd.
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FEATURED ARTIST Derek Anderson “Santo” Acrylic on beer box DerekAndersonStudio.com 26
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SEE ART Derek Anderson is a diverse artist and uses mediums from beer boxes and canvas, to book covers and vehicle radiators.
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Galveston Island Brewing 6th Anniversary Release Parties 8423 Stewart Rd. July 3, 2020 6th Anniversary Tap Room Beer Release #5: Firkin Friday (style TBD) BAYOU CITY EATS 3:00 - 9:00 PM Jordan Tydings 4:00 -7:00 PM July 4, 2020 6th Anniversary Tap Room Beer Release #5.2: Blueberry Pancake DEM 2:00 -5:00 PM July 10, 2020 6th Anniversary Tap Room Beer Release #6: Stranded in a Barrel James Sturrock 4:00 -7:00 PM
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august Flights and Bites August 5, 2020 1st Wednesday of every month. Prices varry BeerFoort Brewery 2816 Avenue R 1/2
HOME BREW BEER IN FOUR STEPS Prepare, Brew, Ferment, Bottle Brewing beer at home is easy. If you can make mac and cheese from a box without help, you can make beer. Check out NorthernBrewer.com for beer starter kits, equipment and recipies.
Sidewalk Sessions Every Wednesday, 8:30 PM FREE - All ages welcome The Proletariat Gallery & Public House 2221 Market St #100 Low Cost Pet Vaccination August 8 & 29, 2020, 2:00 - 5:00 PM Fetching Lab Texas City Taproom 221 6th Street North 27
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what is your favorite texas beer? by Culture Clash Staff
Eryn Sherman (right) “I mean .. I love all beer but my go to Texas beer has been Lone Star for as long as I can remember. It’s cheap and good. I’ve made a lot of memories drinkin Lone Star. Some forgotten. Most of the island bartenders typically have a Lone Star cracked with a lime before I even have a chance to order because they’re good like that! When I moved back to Galveston I use to try and stay home and drink Lone Stars for liquid courage and re-learn to skate in my Galveston “basement.” That lil shit kicker ramp and Lone Star beer got me back into skating again. I then moved a few blocks over to my “garage” where some G-town homies and I built a mini ramp. Unfortunately, a few months ago, after one too many beers, I trashed my knee. May not be able to push around anymore but I still drink Lone Star with a lime on the reg.”
@Castle Anise (online contributor) “My favorite beer is Shiner Bock. For me, it has an earthy taste and bitterness. I drink it ice cold. My other favorite is Ziegen Bock.”
Devlyn Mahanay (left) “My girlfriend Stephanie and I’s favorite Texas beer is the Molly’s Brown Ale from Devil in the Deep Brewery. It is very crisp and refreshing on a hot day and goes with just about any meal. Definitely our go to beer whenever we hit the brewery to hang out!” 28
@cristospulido (online contributor) “My favorite Texas beer is Galveston brewery beer. It’s a refreshing beverage made with quality ingredients by brewers with integrity who care about the quality and taste of the beer they produce. I also appreciate the fact that it’s a local business that’s creating jobs for locals, contributing to the local Galveston economy, and giving back to their community and patrons generously.” C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
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Eina Chaidez Ortiz (above left) “Karbach’s Hella Chella because who doesn’t love a limey, spicy party in a can?! It’s as awesome as its name.” Jamie Maricelli-Espinoza (above center) “Lone Pint brews a delicious American IPA which goes by the name of Yellow Rose. It’s refreshing and smoooooth and the bottle art is quite beautiful. I love Saloon Doors’ Hustling Honey. It’s a smooth tasty blonde with a sweet twist!” Jeana Wingo-Hernandez (above right) This image is in loving memory of Jeana, a Culture Clasher through and through. Jeana passed last year and could not comment but we know she loved beer as much as life! WE MISS YOU.
Blaine Lunz (right) “My favorite Texas beer at the moment is definitely Math Is Hard by Galveston Island Brewing. First off an IPA just hits like no other after a long day in the kitchen. I also find math is hard and know that your greatest success in flavor sometimes comes from miscalculation. It happens all the time with Noodle Ill’e’Gal recipes as I’m sure it does for beer!” C U LTU R EC L A S H G A LV E STO N . C O M • J U LY/A U G U ST 2 0 2 0
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Celebrating 18 years of Galveston’s Freshest Catch Red Snapper Grouper Golden Tile Fish Oysters, Flounder Shrimp, Blue Crabs and More OPEN MON - SUN 8:30am - 6pm 1902 Wharf Rd, Galveston (409) 763-8160
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SeafoodHouse NOW OPEN Galveston’s Newest Seafood House STRAIGHT OFF THE BOAT Sun-Thur 11am-9pm Fri & Sat 11am-10pm 2000 Wharf Rd, Galveston (409) 765-5688 30
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