The last time I had someone say “Swamphead”, they were referring to me as a little girl, knowing of how I used to fish – and swim – in Henderson Swamp in the Atchafalaya Basin in Louisiana. Panthers 'n Gators 'n Snakes, OH MY!
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| Ed Stansel and Dan Wade |
So, when I heard there was going to be Swamp Head event on Tuesday (March 20) at Brewers Pizza (14B Blanding Blvd. - Orange Park), I thought there might be a whole covey of Cajuns there; but no – I soon learned that Swamp Head is in fact an established brewery located in Gainesville, Florida (3140 S.W. 42nd WAY ).
Before we fired up the Jeep to head over to Brewer's, companion and I had decided we were going to share one of their very popular calzones – the “Bigg'n” ($7.99) because during a previous Prowl there, a fellow-patron had indicated this was a “Must-Try” menu item. Giddy-up, Jeep!
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| A quick trip with Swamp Head Brewery |
Arriving in the late afternoon, there was a small crowd already there and we found ourselves a table close to the front door. Our friendly and efficient server, Gabby, noted our selections of the Bigg'n and my Flight of four of Swamp Head's significant ABV % offerings (descriptions from Swamp Head's websiteJ
Bogs of Islay
Bogs of Islay is our tribute to the world renowned ales and distilled spirits produced in Scotland, many of which derive their unique character from local water sources that filter through peat bogs. The peat is also used to smoke barley that is used in the production of Scottish Ales and Single Malt Whiskys. The bogs of the Isle of Islay contribute to what many consider to be the wildest and most characterful exemplars in the malt-whisky spectrum.
For Batch 200 we produced two Scottish Ales in parallel, then blended portions together to create Bogs of Islay, a Wee Heavy with 7.8% alcohol by volume. The first runnings from two mashes were collected to produce a high gravity Wee Heavy, which was fermented using the traditional Scottish Ale yeast, to produce a fruity malt bomb. Thirty pounds of peated barley were used in the dual mashes, and a few pounds of peated barley were added to each mash as we collected the second runnings. The second runnings were used to produce an 80 Shilling Scottish Ale, which was fermented with our house American Ale yeast, to produce a lighter ale with strong peat character.
After both beers were fully fermented and aged for several weeks we determined the ideal blending ratio and produced about 14 barrels of Bogs of Islay, while retaining portions of the component beers for barrel aging and special projects.
Our Batch 200 tribute rewards those who savor the unique flavor and aroma characteristics of Scottish Ales and Whiskys with a rich malt experience and an extra layer of complexity provided by the Bogs of Islay.
Hoggetowne Irish Red
Hoggetowne Irish Red is a traditional Irish Ale brewed with the finest English malts and hops. This beer was developed through a collaboration with the Hogtown Brewers - Gainesville's American Homebrewers Association recognized homebrew club. The Hogtown Brewers serve the Irish Red along with other Swamp Head beers at the Hoggetowne Medieval Faire, a Renaissance Faire held each year during the last weekend in January and first weekend in February. Thanks to the outstanding reception of Hoggetowne Irish Red, it is now served by better craft beer bars and restaurants through St. Patrick's day.
Hoggetowne Irish Red has a medium light body, with moderate malt aroma and 6.5% alcohol by volume. It is deep amber in color due to the use of roasted barley; it features low hop aroma, with almost no hop flavor. Hoggetowne Irish Red is an easy drinking ale with a clean caramel malt flavor and a hint of roasted grain.
Sciaenhops
Sciaenops ocellatus, better known around Florida as the "Redfish," is an extremely popular game-fish which gains more and more notoriety each year. From early fall through the spring, Redfish can be found in the bays and inland waters of the Atlantic and Gulf coasts of Florida.
Florida enforces a slot size restriction on Redfish - anglers can only keep fish that measure 18 to 27 inches in length, with a bag limit of one or two per day, depending on the management region.
Florida enforces a slot size restriction on Redfish - anglers can only keep fish that measure 18 to 27 inches in length, with a bag limit of one or two per day, depending on the management region.
Not too little; not too big; a "keeper" Redfish provides a strong challenge on light tackle and a feast on the half-shell - a filet grilled with skin and scales intact. Much the same can be said about Scieanhops, a holiday celebration Ale, created by our brewers to meet craft beer angler's thirst for a hearty red ale with a feast of hop flavor and aroma.
This Imperial Red Ale was brewed the day after Christmas, using eleven malts and twelve hop additions; it weighs in at a healthy 8.3% ABV. We expect it to become a Swamp Head holiday tradition...
This Imperial Red Ale was brewed the day after Christmas, using eleven malts and twelve hop additions; it weighs in at a healthy 8.3% ABV. We expect it to become a Swamp Head holiday tradition...
Darkwater Floridian Dark Ale
Blackwater Floridian Dark Ale is an American-style Black Ale at the low end of the IPA alcohol range (6.4% ABV), with an abundance of hop flavor and aroma. It represents what we consider to be an improvement on what are being called Black IPAs, or Cascadian Dark Ales, deriving its "darkness" from chocolate wheat malt rather than the bitter roasted barley used in most examples of this new style. The name is derived from Florida's "Blackwater" rivers, which are dark in tannins from the native oak trees.
Blackwater was created through a collaboration between Head Brewer Craig Birkmaier and Eric Luman, Head Brewer at Jacksonville's Green Room brewery. It was judged the Best Beer in Florida at the 2011 Best Florida Beer Competition.
Blackwater was created through a collaboration between Head Brewer Craig Birkmaier and Eric Luman, Head Brewer at Jacksonville's Green Room brewery. It was judged the Best Beer in Florida at the 2011 Best Florida Beer Competition.
It would be difficult to decide which one I enjoyed most. The Darkwater and Sciaenhops provided that hop jolt I have come to enjoy. The Hoggetown was a smooth red ale which was quite delicious though I am a bit partial to Red Trolley from the Karl Strauss Brewing Company in San Diego. The Bogs of Islay was in a word, unique! - a must for those of you who like a fine whiskey accent applied to their beer.
If you haven't had the “calzone-osauras” Bigg 'N from Brewer's Pizza, their website proclaims:
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| Bigg'N Calzone - Holy moly! |
“Mamaw Brewer says “it’s SO BIG it hangs off the plate!” … true statement!
“Includes up to 3 regular or 1 specialty topping, with a fantastic butter/cheese/garlic crust, and a side of our
famous sauce. Ricotta cheese can be added at no extra cost UPON REQUEST.”
By all means, request the Ricotta cheese! … such decadent yummers!
Companion was very satisfied with Brewer's Pizza Moon Dance Sweet Stout ($4.50 served in shaker pint ) and their website includes in their description:
“Notes:Rich Chocolate, Sweet oats, Silky Body “ - ABV: 7%”
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| Moon Dance Sweet Stout |
What a wonderful experience! … great beer and delicious food. We were just discussing how we wished there was others to share in the experience and BEHOLD! … Ed Stansel was in the house! ... He graciously agreed to join us (we WERE willing to beg, by the way!) and we were overjoyed he was willing to sit and talk about beer, the Swamp Head Brewery, his beautiful wife Beth and his fascinating background.
For those of you who don't know, Ed writes a blog-column (among other duties) with Roger Bull entitled “Amber Waves” which appears in Florida Times-Union jacksonville.com. This substantial opinion blog includes its description: “A regular discussion about all that is beer by a couple of guys who happen to like it a lot.” - I LOVE that description!
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| Ed Stansel, the JBB & Dan Wade |
Ed and Roger have developed their own heavenly brew also anointed “Amber Waves Ale” working with Engine 15 which will be tapped on Thursday, April 5 there at Engine 15. Proceeds from the sale of this sublime nectar will benefit St. Johns Riverkeeper.
Ed then introduced me to the Swamp Head Brewery representative, Dan Wade who was managing the event. I know I gushed my appreciation for their brews, but it was heartfelt – and I was sure the slobber pooling at my feet on the floor could be mopped away. Seriously, the Swamp Head brews were outstanding – as was the Bigg'n, Keegan, Gabby and the kitchen staff at Brewer's Pizza - and of course, my fortunate and much-appreciated discussion with Ed Stansel.
Thank you to Brewer's Pizza, Swamp Head Brewery and Ed Stansel for making this Jax Brew Bitch Prowl one to remember!
To view more photos from this evening visit the link below
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