Shmaltz Brewing: Interview with Zak Davis

Brothers and Sisters, the Church of Beer has a special guest, Zak Davis from Shmaltz Brewing.

Zak, thank you for being with us today, can you tell us what you do for Shmaltz Brewing?

I’m the Western Regional Sales and Marketing Manager. I work on developing our brand between California, Colorado, Oregon, Washington, and Arizona.

Why is Shmaltz beer so great?

The question of the hour. There are a lot of really great things about Shmaltz Brewing Company. We’re a tiny brewery, with seven employees across the country, pushing one brand of beer with a double-fisting Rabbi on the label and another with a tattooed Freak Face. The marketing is fun and exciting and draws people in, and then the beers are well thought out and well executed, and keep people interested. We’re not brewing specifically to any style, so the majority of our beers are unique, and a fun change for the people drinking them. I doubt that we’re ever going to be a huge operation, and I think that that gives us the opportunity to really get out there and connect with our retailers and other customers on a more personal level. We’re all about, one case at a time, one person at a time, and over the past few years, we’ve really seen that pay off.

How long have you worked for Shmaltz?

I was hired in September 2007, so I just passed my two-year mark with the company.

What is your favorite part about working for Shmaltz Brewing?

Honestly, I love every element of my job. Because we’re a small company, all of the employees wear many different hats, and it’s given me the opportunity to experience many sides of the industry. Definitely doesn’t get boring. I have very close contact with the owner/proprietor, Jeremy Cowan, who, over the past two years has become one of my best friends. The other 6 full-time staff members around the country are amazing. I love the feeling of knowing that the work that I am putting into this company is actually making a difference. The beers are delicious and exciting. The branding is incredibly fun. And I really enjoy working with my wholesalers, retailers, customers, and watching the buzz grow.

What is your favorite Shmaltz beer?

That is always a very difficult question because the styles differ so much between our 11 beers. I think that my favorite go-to beer of ours is the Messiah Bold, a really nice, full-flavored, nut brown ale. The Coney Island Albino Python is perfect for a hot day. It’s a white lager (the only one in America) brewed with sweet orange peel, ginger, and crushed fennel seed. And if I’m looking to be a little more adventurous, I generally go to Bittersweet Lenny’s R.I.P.A. A Double IPA that’s brewed with 20% rye malt and has 10% alcohol content. That being said, I really think that the entire line is incredibly solid. A specific beer might not fit someone’s individual taste, and that’s fine, but there’s always something that we can find that someone can get behind.

Shmaltz Brewing has a strong labeling concept. How was the iconic Coney Island face developed?

The Coney Island Craft Lager brand came around as a result of the HE’BREW Bittersweet Lenny’s R.I.P.A. We were approached by Coney Island USA, the non-profit arts organization that runs and supports the Coney Island Circus Sideshow in New York, who asked us if we’d be interested in doing this project with them. The Coney Island Craft Lager™ brand is a partial fundraiser for that organization. The Freak Face logo was inspired by the old steeplechase-era Tilly Face, which was is the most recognized icon of Coney Island. Using the Tilly Face as the foundation, we asked a friend of ours, Dave Wallin, who is a great tattoo artist in Brooklyn to reinterpret the logo; keeping it recognizable and reflecting Coney Island’s history and culture while also moving it forward to reflect Coney Island’s progress and modernity. The tattoo on the Freak Face was inspired by one that is on the face of Insectivora, one of the Coney Island Circus Sideshow performers.

Where do you see Shmaltz going in the future?

Over the last 5 years, Shmaltz Brewing Company has grown over 1000%. We’re still a very small company, but right now, we’re trying to increase our distribution and brand recognition across the country. We’ve been getting some great press and have participated in events with, and our beers have been reviewed next to some of the best and most successful craft breweries in the country. I think that we want to continue that trajectory as we continue to increase our size and production. Eventually, we’re aiming to have physical locations in California and in New York for people to come enjoy our beers and the culture that we’re trying to create.

One last question, how did you hear about the Church of Beer?

Like I said earlier, the way that we see growth is one case at a time, and one person at a time. Because we don’t advertise, and because our beers aren’t on every shelf yet, it’s really important for us to be in touch with the people that are, not only supporting our brand, but are also telling other people about us. The internet and blogs have been crucial in getting the brand out into the universe. I do what I can to keep up with all of the places that we pop up on the internet, and I generally try to leave a comment and a thank you for the people who are taking the time to buy our beers and then write about them. That’s how I came across the Church of Beer. We really do appreciate all of the support that we get from bloggers, and, we’ve found that by putting out just a little effort, we’re able to really connect with the people who are doing the most to help spread the word. So again, thanks so much for picking up our beers, writing about them, and especially for supporting them and telling the world.

Freaktoberfest

Sister Mars surprised the Church with a gift. Fresh from the local grocer, she bestowed a bottle of Freaktoberfest to me. It's a drink for "beer creeps and lager freaks" with six malts, six hops, and 6.66 ABV. Freaktoberfest is a blood red lager. I like Shmaltz. I like the packaging, I like the chutzpah, and I like this beer. It pours our red: red beer, red head. Freaktoberfest has a sublime citrus aroma. It's sweet on the front and bit bitter on the back, not unlike the flavor of a blood orange. It's a fun beer with a fine. Get yours before it's too late. Get your freak on!

Cheers,

RD

Espresso Stout

Espresso Stout. I picked up a bottle a while ago and haven't had a chance to open it until tonight, with a little MNF. It was dark and rich. It smelled great. It tasted like it could use some time to mellow the flavor (it tasted young). Laurelwood's Espresso Stout was far more impressive. This is a beer that may mature with time. I wanted it to be better, but it wasn't garbage. Try it and hope for the future.

Perfect?

I visited the inlaws. I check out the fridge when I get there. Two reasons: I always forget what beer I left there and they always manage to scope out a beer for me.

Pliny the Elder-Russian River Brewery Company. This is probable one of the best made beers I have had in years. A craft beer of flavor, taste, aroma and hops. It was great all around beer.
It was crisp and smooth. Unlike 95% of beers I have had. The smell and hops were clean and memorable. The flavor made me want another and made me.......almost forget I was drinking a beer. I gave the mrs a sample who said, "this isn't my type of beer, but this is a great beer." I want to say the beer was an IPA, but I was to busy enjoying it. Now I wish I could find more.

Winter Humbug'r-MacTarnahan- "a rich holiday porter". I would probably call it a mellow porter or mild and tasty brown. It smells good and is an enjoyable beer. I don't know if it will compete with Jubelale, but I would drink it again if availabe. I almost wished I had this before the Jubelale.

7th Street

I visited 7th Street Pub, which belongs to Cascade Lakes. I had made my mind up of what I was going to have before I got there, but it changed when I saw the menu of seasonals.

IPA on Nitro....What? Who puts an IPA on Nitro. No fancy name for the IPA, just IPA. The gave me a sample of IPA and the IPA on Nitro. It was my choice for my second beer. I couldn't resist the Grizzly Mountain Stout. I love it. What I want in a stout. It is rich with out being sour or too much alcohol to push it off. The dark and roasty flavor made it great.

The IPA was a great closer. I wanted a light beer to off set the dark beer for a change. I usually dive into the stout and never look back, but something about the first taste made it worthwhile. The nitro allowed the hops an almost honey smoothness. I also thought it would muddy the crispiness of the IPA, but no.

Also the bartender was friendly enough to trade me growlers, 1 Mia and Pias for one Cascade Lakes growler.

Jubelale

Curious to try my Bruhda's recommendation, I stopped by the local grocery store and picked up a six pack of Jubelale Ale. It was gloriously on sale. It was a sign from the beer gods. In the evening, I opened the bottle and was rewards by the subtle smell of chocolate goodness. The beer is mellow, not a rich dessert beer. It has a nice full flavor with out being heavy. It's not bitter, it's a comforting drink designed for cold dark days.

I agree with my Brudha and highly recommend this beer.

Cheers,

RD

Scrimshaw Pilsner

Sister Mars, Junebug, and I stopped by the local Lompoc for lunch. I spotted Scrimshaw Ale from North Coast Brewing on tap and knew what I wanted to pair with my plate of fish and chips. The beer is an amazing color of yellow from the side, but top down, it's an amber as the photo shows. It's not heavy or over powering. It's a crisp, dry beer with a taste that complimented my meal perfectly. It's a beer for the dying days of an Indian Summer.

Enjoy,

RD

Deschutes Bend Pub Redemption

It has been a while since I have been I have eaten and had beer straight from the pub tap.

I have been been to the brewery and sampled it, but when I was at the pub last about 2 years ago, the food was okay, but overpriced, the service was at best passable and the beer selection was okay. Not what I expected from Deschutes, especially since the competition in town is so fierce.

We went with the inlaws thinking we would just get a snack before going to another pub for food.

Turns out our waitress was fantastic, answering questions and bringing samples of beers we asked about. She was friendly and knowledgeable, it made half of the experience. The selection of beers was great, mostly light beers with high amounts of flavors. I wish I would had got the menu of all the beers, but I was to busy enjoying it all.

An SOB Porter

Brethern,

Listen to my words, an S.O.B. can be a blessing. An S.O.B. Porter is even better. Dry and savory, the porter is a beer brewed to eat with beef. It's not a big beer. It's balanced. It's smooth hinting of smokiness. It's not layer in a taste of coffee or chocolate. It's not a dessert beer. It's tasty.

Find an S.O.B. near you.

Cheers,

RD

Early Seasonals

While grocery shopping with the mrs, I checked the beer aisle for new beers. I discover two early seasonals.

Jubelale-Deschutes Brewery-This a beer has been off and on the last couple of years. One year, great flavor, spice and aroma, the next year, the alcohol throws off the flavor, smells bad and tastes completely awful.

If I am remembering right this is a good year.

I bought one. I should have bought a case. It is excellent. The flavor, alcohol, hops have all been hammered into a great beer. I drank half the bottle without knowing it. A nice seasonal which will warm you. I didn't even get a chance to look at the body of the beer or attempt to savior it.

The mrs. like it as well.

Winter Ale-Alaska brewing- An old odd friend. Making it with spruce tips, gives it an unique flavor. Brudha B disliked it the last time I bought a 6er to share. This year the beer hasn't changed much. A great crisp flavor, which is unique. I had it at one of my first beerfest, still a favorite.

If this is a sign of how the seasonals are going to be... BRING ME THE TWO BELOW from Fat Tire!

Chocolate Stout

Yesterday, I celebrated the Feast of Football. I ate pizza, I snacked on chips, and drank beer. Since the day started with rain, I selected Rogue's Chocolate Stout . Rogue makes tasty beer. They are a bit spendy, but it was a day of celebration of all things pigskin, so I fell to the temptation of dark beer.

The stout smells of chocolate. Poured out, it produce a frothy head of beer goodness. The taste is mellow and creamy with a bit if bitterness on the backside. The 22 ouncer lasted me the whole game. I didn't need another beer for the rest of the day.

Cheers,

RD

Drifter Day

It's an Indian Summer Day, I'm off work, sipping Drifter as I touch up the paint in the bathroom.

Cheers,

RD

Coney Island

Shmaltz has been to the fore of my feverish beer brain.

Heading down to the haven of Bunny and Brother B, I picked up a pair of offerings at the Market of Choice. We opened the Coney Island Lager first. I expected a light colored, craft lager. What we discovered was a dark hued brew, an amber hinting at a red, or as Brother B said, "between an IPA and a red." The lager is well carbonated. The eight malts and six hops create a light crisp taste that is the true, yet complex.

It's on my list of favorite summer beers.

Brethern,

Sister Mars has recently lamented in the lack of variation in the color palette of my recent photographs. Fear not, Labor Day has come and gone and with it the reign of summer beers. The rains of fall shall soon return and with it bring porters and stouts and other dark blessings.

RD

A Wee Tale

As Brother RD mentioned, Brother D and I have a story to tell. We have been brewing for about 7-8 years, if I am remembering correctly with a stint of 4 years in that where we brewed a batch a week. We have tried about every type of recipe you can imagine and even have a few ribbons under our belt in competition.

About 4 years ago the owner of our local brew shop, CBS (http://www.brewbeer.cc/), had a recipe for a Wee Heavy. These robust recipes are not for the faint of heart as the result can drop you in the 15% range of ABV and that is not an easy feet. But here we are, cocky as all get out, loving all of the different types of stuff we had been able to pull off so why not a Wee Heavy?

Brewing was pretty straightforward although we used extracts to increase the gravity since doing it with a boil would have taken us 2 days. We carboyed the sucker, added the first round of High Gravity yeast, then added Champagne yeast (works in high alc) two weeks later and then waited.

It was very active but died out in about 3 weeks. We thought this was a bit unusual considering the amount of sugars involved so we racked it to secondary fermentation and it took off again for a shorter 2 weeks. Time for a taste and a measurement to see how it was coming along.

It was still way off of the mark and still was very sweet so I think we re-racked it for the third time and waited.

The first sign of trouble was the waft of stinky sock we got off of it at about the 4-5 month timeframe. You could taste that, in spite of our cleanliness, we had caught a bacteria of some sort. We slipped it into the back of the closet to deal with another day.

At the 9 month mark, we pulled it out again with all the intention of dumping the spoiled batch but the bacterial taste had subsided a bit and we made the decision to allow it to remain in the closet and added a bit of yeast nutrient with a vague hope of recovering something from this batch.

At 1 year and 9 months we sample again. Again the sour has faded but the gravity is still fairly high making the beverage too sweet. We re-racked again, aerated for about a month and then lost interest again as the carboy disappeared back into the depths of the closet.

A year and a half passes with not much brewing, things change, seasons come and go and eventually Brother D and I get the itch to put on another brew. The discussion of what to do with the Wee Heavy is brief and inconclusive until the next week while we are racking to secondary for the batch we just brewed.

We prepare ourselves for the worst as we drag the old beleaguered carboy out of the depths of the closet and make a measurement that we are finally satisfied with and... it tastes wonderful. Almost 3 and one half years later is the thickest, toastiest, sweetest thing we have ever produced. No hint of the bacterial leavings was present and we calculated the ABV at approximately 15% though things get fiddly at that level.

We will never be able to replicate this one again, but it will live on in legend.

Juggernaut Red Ale

Juggernaut Red Ale

ABV 5.60%

http://www.pyramidbrew.com/our-brews/juggernaut

I am not a tried and true fan Pyramid ales. When they first started they had good brews for the most part but seemed to lose there way after the Hefeweizen craze waned and their creative spark. Lately though the spark of life has seemed to return to this NW brewing staple. Thunderhead IPA is a solid choice and the wheats are good if you aren't searching for something that really wakes you up with taste.

So when I find myself in the Pyramid Alehouse down near the water front in Seattle across from Safeco Field and eager to try whatever they have that is new. Juggernaut is the latest seasonal, an American Red Ale and I am a bit dubious. Red ales have been hit and miss for me, some peg the style and others do a poor imitation of what a red ale should be.

When the pint was placed in front of me I got a slight whiff of hops that roused my interest. The color is a perfect red amber and the head is light. Maltiness is wonderfully blended with the hop aroma. I could only hope it tasted and good as it smelled.

Bravo, it did. Complex and malty and very hoppy for this type of ale. Not too hoppy, mind you, but very generous and not over powering. I will choose Juggernaut over the Thunderhead at the store and hopefully
it will be as satisfying as it was from the tap.

Brother B

Nellie

I met Naughty Nellie a few weeks ago at the coast. She was crisp and mild. A refreshing beer on warm day. I recommend her to the lager lovers looking for a bit more.

Cheers,

Brother RD

Rogue: Sesquicentennial Ale

Brother B and I selected Sesquicentennial Ale from the local grocer last weekend. We never opened it, so last night, I decided to toast my Friday evening with a pint.

Despite having sat in the fridge for six days, the bottle erupted in a volcano of foam when I popped the cap. Foam surged in a 18 inch plume as I put down the bottle opener. I clamped my hand down on the opening and rushed the bottle to the sink, but it was to late. Beer sprayed all over the counter. I lost a third of the bottle in the explosion.

Sister Mars thought the beer had a "funky color like browning apricots."

The ale was amber and orange and translucent with a fine layer of sediment.

The taste had a faint hint of fruit. The beer was not bitter or overpowering or clean.

There was nothing wrong with it, but other than the explosion and the color, the taste didn't stand out to me.

Cheers,

RD

Radiant Summer Ale

Brother B and I select his beer from our fine local grocer. We are both fans of Ninsaki's Total Domination IPA and their Tricerahops Double IPA, so we thought wed give this beer a gander. As the photo's show, it's a good looking beer, slightly cloudy, red and amber and radiant like the label.

Ninsaki describes it as:

"Crisp and flavorful, Radiant Summer Ale is a clean finishing summer offering in the Ninkasi tradition. The smooth malt character is balanced by a elegant hop bitterness, the perfect compliment to a glorious summer day.

6% alc./vol. 40 ibus."

Brother B could not agree more. He said it was "clean" and "evenly bitter" and a "good summer beer."

I found the beer grew more bitter with every taste. It wasn't bad, it just wasn't my favorite.

Until next time,

may blessing be yours,

RD