Still not a Cicerone

Damn.  That $*!# is depressing, right?  Well… not quite, allow me to explain.  I was studying for my CIcerone exam and working my job at Tryst until my girlfriend forced me to apply for a new job.  She wanted me to apply for a new job to get more in tune with a ‘real deal’ kitchen.  We knew we already loved everything from Black Restaurant Group so I sent an e-mail to an anonymous line with 0 expectations.  They ended up hiring me after a grueling 4-part interview process, these guys don’t mess around.  I can now say that I opened a restaurant with the most inspiring people I’ve ever worked with in my entire life, got paid for my draft beer cleaning business and generally learned a lot about life.  Still not a cicerone but that’s ok.  I’ve been so busy living in the moment and embracing every kernel of knowledge as it strikes me that I haven’t even had time to take a test.  Watch out world, I’m gunning straight for the master.

Opening a Restaurant

     I can’t even begin to explain the process of opening a restaurant.  It’s f*&$ed up.  The only saving grace?  You’re constantly in situation room style meetings with other people who care just as much as you do.  That’s the beauty, when you open a new restaurant you’re only in the company of people who love the business.  If you’re not, I’d reconsider opening a restaurant.  It also means you have to put the entirety of your life on hold, hence why I did not sit for my originally scheduled cicerone exam on December 16th Continued

Homebrewing, BJCP Result & Belgian Style Beer at Tryst

This is my first time back in the saddle after a several months long writing hiatus here at DivineBrew.  Fear not, I’m still alive, or something life-like at the very least (I’m not a full-fledged bar vampire just yet).  To say I’ve been super busy sounds like an excuse so let’s skip that and get right to the latest.  I studied for, and passed, my BJCP exam.  I’ve judged three competitions and plan to judge several more in the near future.  The Belgian beer program at Tryst appears to be going well so far.  Beer sales are up which means I haven’t totally F*&%ed up yet. did a write up here which outlines a lot of the new changes.  We have an awesome event happening soon to celebrate Belgian culture and our appreciation for their delicious beer making techniques.  Lastly, and most importantly for my psyche, I’m homebrewing again.  I hadn’t seriously homebrewed in at least a year and probably more than that.  I almost forgot how much homebrew improves the quality of life.

The First Shameless Plug in a While

     On July 19 @ 7PM all the drafts at Tryst will convert to limited release Belgian style beers from American brewers.  The lineup is F&*$ing ridiculous.  Probably the only time you’ll ever see these beers together in one location.  The final set will include the following: Jolly Pumpkin IO Saison, EPIC Brainless IPA, New Belgium Paardebloem, Allagash Confluence, Ommegang Gnomegang and Goose Island Sofie Paradisi.  And if that ain’t enough for ya, all draft and bottle beer will be 33% off that night only.  Yeah, I just did that. Continued

Belgian Beer Series Part 4: Beer Menu Integration

I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. For previous articles in this four part series… one, two, three

What follows is a brief introduction of the Belgian style beers we’ll carry on the menu at Tryst Coffeehouse Bar & Lounge.  Each beer will represent a portion of the hierarchal system I developed.  Before we get into the beers, there is one more thing worth mentioning…

Friday Nights Just Got Awesome(r)

     Starting on March 1st we’ll be featuring all of the Belgian beers listed below for 33.33% off every Friday night from 7pm to close. It certainly won’t be the same $5 rail drinks Adams Morgan is known for, but it’ll be the best affordable luxury on the 18th Street strip.


Belgian Beer Series Part 3: Belgian Style Café Beer

I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. For previous articles in this four part series… one, two

In the previous section we talked about Belgian strong ale and some of the unique differences amongst those various sub-categories.  Now we turn our attention to a category that I’ve identified as Belgian café beer.


Belgian Style Café Beer

     Belgian cafés are famous the world over for their unique atmosphere and wonderful cuisine.  Not all Belgian beers are of great alcoholic strength.  These may sometimes become known as ‘food beers’ for their ease of pairing and drinkability.  From a historical perspective, many of the beers that fall into this category were drunk amongst ‘the haves’ and ‘the have-nots’.

Belgian Sour Beer

     Sour is a term that carries some limitations.  It leads the guest to believe something may taste one very specific way.  In reality, beers that are labeled as “sour” are often one-of-a-kind.  Some of these “sour” beers are initially fermented with brewer’s yeast (saccharomyces cerevisiae) but then wild microbes and wild yeast (brettanomyces) infect the beer.  The result is often a full-bodied, full-flavored unique beer.  Ale is always beer, but a beer does not have to be an ale. Continued

Belgian Beer Series Part 2: Belgian Style Strong Ale

I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. To see the first article in this four part series go here.

In the previous section we talked about beer, beer style, and this new categorization system that we’re implementing at Tryst.  What you really need to know are the linking principles behind this system. Let’s take a closer look at the definitive Belgian style strong ales…


Strong Ales

     Belgians have always retained a bit of a reputation for drinking very strong, high ABV beers.  ABV is a measurement of the alcoholic content or Alcohol By Volume in a beer.  So many Belgian style beers are high in alcoholic strength that ‘Strong Ale’ provides for a great umbrella category.  The sub-groupings can then be later defined by history, flavor, etc.  What this means: all the sub-categories of the strong ale category have the potential to F&@* you up.  Remember this when serving/consuming.

Trappist Style Strong Ale

     A whole dissertation could be written about this one segment of Belgian brewing.  Not today.  Here is what you need to know about: Trappist beer and ‘Trappist style’ beer.  Trappist beer means that it is brewed within the walls of a Trappist abbey, only seven of which exist.  Think of ‘Trappist’ similar to Champagne; it ain’t champagne unless it comes from that region of France, otherwise it is sparkling wine.  That is known as an “appellation controlee”, or indicator of origin.  Continued

Belgian Beer Series Part 1: Belgian Style Beer

I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. This is the first installment in the four part series.

Beer style is a funny term. We all seem to know what it means yet nobody could tell you exactly what beer style is. Lets looks at an example: three major beer nerds are given the same beer. One calls it an American IPA, the other calls it an Imperial IPA and the third labels it as hoppy American amber ale.


     Are any of these three nerds right or wrong? Probably not, with beer style comes a high degree of subjectivity. The only thing it appears that they agree upon is the perceived hoppiness of the beer, which we’ve all come to associate with the three-letter acronym IPA and the word “hoppy”. Even still, the biggest nerds (myself included) would tell you that saying something is hoppy doesn’t really say much at all.

What Does Belgian Style Mean?

     “Belgian style” is a loose term that many struggle to define. It can mean a great number of very different things. It may refer to any of the following:

  • Brewed in Belgium
  • Complex characteristics stemming from unique strains of yeast and/or a high degree of focus on fermentation techniques
  • Based on historical Belgian brewing practices (i.e. the use of Belgian candied sugar to make beer, brewing practices of Belgian monks, etc.)
  • The complete lack of ability to taste similar to another beer; the individuality of any of these beers stands out

     When we examine that last bullet point things get a little confusing. The very nature of Belgian beer is such that it can’t easily be defined… Why bother at all then, right? Continued