Editor’s Note: This weekly column is sponsored by Georgetown Square Wine and Beer (10400 Old Georgetown Road).

As many beer drinkers know, seasonal offerings come earlier and earlier every year. Wholesalers and distributors put pressure on craft breweries to put out their seasonal offerings early so they can get a hold of the seasonal market share before competitors. This puts us retailers in a bad spot.

We are offering seasonal beers totally out of season. Add in the Washington area’s polarized daily weather and it becomes increasingly difficult for retailers to provide our consumers with these periodic brews during the intended season. Even with summer beers being distributed well before their peak season, I’ve come up with a list of a few summer favorites that will transition nicely as we continue to make our way to warmer weather.

21st Amendment Hell or High Watermelon 4.9% A.B.V San Francisco, CA

In a season full of fruit beers, Hell or High Watermelon definitely stands above the rest. It is a wheat beer brewed with fresh watermelons and tastes like summer. The melon pairs really well with the wheat base. Our customers agree as well, Hell or High is consistently one of our best selling summer craft beers year after year.

Anderson Valley Summer Solstice “Cerveza Crema” 5% A.B.V Boonville, CA

Known as “cream soda” for adults, this beer instantly became a summer favorite of mine. With aromas of crème brulee, whipped cream, and lemon meringue, you don’t expect the beer to taste just as it smells, but this rare beer delivers. Eextremely smooth with a creamy texture, this beer is great for those wanting to get away from IPAs on a warm summer day.

Samuel Adams Summer Ale 5.2% A.B.V Boston, MA

I can take an educated guess and say Sam Adam’s Summer ale is the best selling summer beer of all time. Originally brewed in 1996, Sam Adam’s Summer ale has been a hit ever since. It out sells all other summer brew competitors by a large margin. Brewed as a wheat beer with lemon zests and grains of paradise, summer ale comes out extremely refreshing and flavorful.

Leinenkugel Summer Shandy 4.2% A.B.V Chippewa Falls, WI

Shandy is beer mixed with a citrus flavored soda and is popular all over the world. Leinenkugel’s version of Shandy is mixed with lemonade and is so far the most requested summer brew. This beer is pretty simple and it goes down easy.

Corona Extra 4.6% A.B.V Mexico

Yeah, Corona is on my list. I know it’s not a seasonal summer craft beer, but who hasn’t enjoyed a Corona with a lime wedge on a beach?

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of BethesdaNow.com.

Community discussion guidelines: Our sponsored columns are written by members of the local business community. While we encourage a robust and open discussion, we ask that all reviews of the businesses — good or bad — be directed to another venue, like Yelp. The comments section is intended for a conversation about the topic of the article.

Editor’s Note: This weekly column is sponsored by Georgetown Square Wine and Beer (10400 Old Georgetown Road).

With the Cherry Blossom Festival ending this weekend, now is the perfect time to relax and try a refreshing beer made in Japan. Most people equate Japanese alcohol with Sake, but beer is the most consumed alcoholic beverage in Japan.

Although Japan has been brewing and consuming beer for centuries, consumption did not take off until the late 1800s when German-trained brew master Seibei Nakagawa founded what is today Sapporo Brewery. A few years later, as beer became more popular in Japan, breweries such as Kirin, Asahi, and Suntory popped up and started brewing beer for the masses.

Japanese beers have a distinct crisp taste and dryness that makes them extremely refreshing and easy to drink. The heavy German influence steered Japanese breweries to mainly focus on German style lagers that pair perfectly with sushi and rice dishes. This type of light lager dominated the Japanese beer market until about 1994 when Japan relaxed its beer brewing laws.

Now, just like in the United States, there has been a craft beer boom in Japan over the past few decades with new breweries popping up all over the Island. Unfortunately, many of these breweries have not made their way to the United States, but I would not be surprised if we start seeing a lot more Japanese beer in the near future.

Personally, I have always been a fan of Japanese beers. Sales of brands like Kiran, Asahi, and Sapporo have dropped in recent years — and that is a shame. With the U.S. beer market being dominated by over the top hoppy and high octane beers, the light crisp style of Japanese beer is a great change of pace that won’t fill you up if you are drinking with a meal. Here are a few of my favorite Japanese brews:

Sapporo Premium, Sapporo, Japan

Named after the Japanese city, Sapporo has become Japan’s most iconic brewery. Served in Sapporo’s flashy silver can or bottle, this beer is a perfect example of Japanese brewing roots. Sapporo Premium has an amazingly crisp taste, refreshing flavor, and a touch of bitterness that leads to a nice, smooth finish. It pairs very well with most Japanese food, especially sushi and rice based dishes.

Hitachino Nest Beer, Naka, Japan

I have never lived in or been to Japan, but I’m going to go ahead and say this has got to be Japan’s best craft brewery. Hitachino Nest Beers are a line of beers produced at the Kiuchi Brewery that combines European and Japanese brewing techniques. I have been a fan of all the Hitachino beers since I first tried them a few years back. They make a white ale that is the best I’ve ever had. They also make a Ginger Beer, Espresso Stout, Sweet Milk Stout, and a Red Rice ale that are all world class craft brews. They are a must-try on this celebratory weekend.

Kirin, Tokyo, Japan

Named after a mythical Chinese beast, this beer is the most widely distributed Japanese beer in the United States. Very popular with Japanese Americans, this pale lager is a Germanic pilsner that pairs well with a variety of foods, both spicy and mild. It is very pleasant and easy to drink.

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of BethesdaNow.com.

Community discussion guidelines: Our sponsored columns are written by members of the local business community. While we encourage a robust and open discussion, we ask that all reviews of the businesses — good or bad — be directed to another venue, like Yelp. The comments section is intended for a conversation about the topic of the article.

Editor’s Note: This weekly sponsored column is written by Arash Tafakor, owner of Georgetown Square Wine and Beer (10400 Old Georgetown Road).

Let’s clear something up first: Barley Wine is not a wine. Barley wine is very much a beer brewed with grains, not grapes. Simply put, Barley Wine is a high alcohol content beer (usually over 10%), which most people can not handle, including myself.

The name wine comes from the high alcohol levels and aging characteristics similar to wine. You can age Barley Wine beers for years to release complexities and smooth out harsh alcohol flavors.

Originally brewed in England in the early 19th century, American brewers took the recipe and added what American brewers always add more of to beer. Hops, and lots of them.  This leads to an intensely strong bitter beer with tons of complex fruit and citrus flavors. Since only a few can handle the monstrous amounts of hops and alcohol in these beers, barley wines have an almost cult following. Here are a few of our best selling Barley Wines we currently have in stock.

Dominion Millennium Ale 2012

If you’re trying Barley Wine for the first time, this beer is definitely the way to go. Brewed with honey, this beer is an alcoholic dessert in a glass. At 10.5% a.b.v this beer is surprisingly drinkable and smooth.

Sierra Nevada Bigfoot Ale 2012

This beer is perfectly described as a “beast of a beer”. Brewed specifically for the winter months this ale will warm you up fast. Full of fresh northwest hops to balance the sweet malt, beer lovers love the site of Bigfoot.

Widmer Brothers Old Embalmer 2012

This Barley Wine by Widmer is specifically made to age. Not overly hopped and just around 10% a.b.v., Old Embalmer has more earthy tones than it’s counterparts.

Dogfish Head Olde School 2012

Brewed with dates and figs, Olde School by Dogfish head is a head-spinning unique brew. At 15% a.b.v., Olde School is perfect for aging to smooth out the high alcohol content. I must say this brew is only for the pros.

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of BethesdaNow.com.

Community discussion guidelines: Our sponsored columns are written by members of the local business community. While we encourage a robust and open discussion, we ask that all reviews of the businesses — good or bad — be directed to another venue, like Yelp. The comments section is intended for a conversation about the topic of the article.

Editor’s Note: This weekly sponsored column is written by Arash Tafakor, owner of Georgetown Square Wine and Beer (10400 Old Georgetown Road).

Spain has arguably one of the most amazing arrays of grape varietals in the world. With over 600 types of wine making grapes to choose from, Spanish wine makers have an arsenal of choices to make that perfect wine, and Spanish wine comes close to perfection.

Going to your local wine store’s Spanish section could be a bit overwhelming. Spanish wine varietals are confusing even for me. I’m going to write a quick guide to help you navigate and understand Spain’s most popular varietals, but before we can go into that, a consumer must first interpret Spanish labeling terms.

Most Spanish wines are labeled based on how long the wine is aged and the region the wine comes from. If a label has the term joven, this indicates the wine has not been aged in oak. The term crianza means red wines are aged at least two years with a minimum of six months in oak barrels, reserva means red wines are aged at least three years with a minimum of one year in oak barrels, and the term gran reserva means the wines are aged at least five years with a minimum of 18 months in oak. Also on the label of Spanish wine is the region the wine comes from. Premium wine regions of Spain include Rioja, Ribera del Duero, Priorat, Catalunya, Rias Baixas, Jumilla, and many other smaller regions.

Tempranillo

The main grape of the Rioja region, this grape gives full or medium-bodied reds, with medium acidity, medium tannins and red fruit flavors,. One of my favorite Rioja’s that uses predominately tempranillo is the 2008 Muga Rioja Reserva. This wine has been given over a year of oak ageing making it a perfectly smooth balanced wine with powerful fruit flavors.

Garnacha (Grenache)

Garnacha grapes are large thin-skinned grapes that ripen perfectly in hot, dry climates such as Spain’s. Garnacha wines are full bodied and high in alcohol content. Garnacha typically have red fruit character with spicy notes and a low amount of tannins. Garnacha is grown in many premium wine-growing regions of Spain and often blended with tempranillo in Rioja. My favorite Garnacha is the 2011 Evodia. This inexpensive wine scored 90 points from Stephen Tanzer’s International wine cellar and sells for only $11.99.

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Editor’s Note: This weekly sponsored column is written by Arash Tafakor, owner of Georgetown Square Wine and Beer (10400 Old Georgetown Road).

For the next few weekends I’m going to be doing some cool local brewery tours that my colleagues have recommended. These tours are a great opportunity for any beer lover to see how beer is brewed and the process each beer goes through all the way to bottling.

Each brewery tour is different, some give only in-depth tours, some give lessons on brewing and some have their own restaurant and brew pub so you can wash down fresh brew with a great meal. This combination of small amounts of free beer and food make a perfect way to spend a Saturday afternoon.

Being in the D.C area we are lucky to be able to visit many breweries either inside or outside the Capital Beltway. Here are a few tours on my schedule for the next few weeks.

Flying Dog Brewery Frederick, MD

Originally brewed in Colorado, Flying Dog purchased Frederick Brewing Company in 2006 and moved its entire brewing operations right in our area. Flying Dog built a state of the art facility that can produce up to 100,000 barrels of beer a year. This is a must go to tour. Flying Dog has a number of different beers they brew every day. Known for their artistic labels and numerous styles of core beers Flying Dog is not only a local favorite but also a national powerhouse in the beer industry. Reservations are required.

Port City Brewing Company Alexandria, VA

This tour is also should be on the top of your to do list. Port City was originally formed from a Small Business Administration loan. Bill Butcher, owner and brew master of Port City, even spoke at the Democratic National Convention about how the loan got his brewery up and running. Politics aside, I’m a huge fan of this loan, because Port City makes great beers. Their equipment is state of the art and facilities are brand new. The tours are usually small and the guides encourage questions, making this a great learning experience. Reservations are not needed.

Heavy Seas Brewery Halethorpe, MD

Owner and brewmaster Huge Sisson is responsible for the legalization of brewpubs in the state of Maryland. After leaving his family owned brewpub in 1994, Sisson founded Clipper City Brewery to satisfy Baltimore beer lovers after National Bohemian relocated out of Baltimore. As the craft beer industry expanded Sisson introduced a high gravity line called Heavy Seas. The Heavy Seas line took off and eventually became the new brand of Clipper City. As for the tour itself, I’ve heard amazing things about how fun it is. They have excellent beers and great food to compliment. Reservations are recommended.

The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of BethesdaNow.com.

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