From Blossoms to Beers, Make This a Cherry Blossom Festiv-ale

America and Japan are not the only ones celebrating a close relationship. Cold beer teamed with cherries is a surprisingly good combo.

was celebrating the Cherry Blossom Festival this past week, anticipating a visit from a rep of Samuel Smith (a British-based brewery) to pass out samples of their Organic Cherry Beer. 

While waiting, I visited with their new beer buyer Surafel Alem (everybody calls him Su), who was recently promoted from his assistant position at the Alexandria sister store to Clarendon’s Whole Foods Market. “The difference between stores is that in Alexandria we tell everyone what to try and buy, and here in Clarendon, they tell us,” said Alem.

I took home a bottle of Sam Smith’s Organic Cherry Ale ($5.99 for 550 ml bottle) and was again reminded why I love cherry beers.  The high natural acidity makes sour cherries a great choice for creating an ultimate fruit beer. The vibrant cherry character of this beer is perfectly underpinned by deliciously complex beer notes, which result from the multiple yeast strains used for fermentation.

Cherry Blossom Ale is another seasonal beer brewed by the Capitol City Brewing Company in Shirlington and DC. The beer incorporates Vienna malt for a ruddy color and biscuity malt character, along with 300 lbs. Oregon pureed cherries added post-fermentation for a light fruitiness.

My first sample of Cherry Blossom Ale came from a sampler I ordered at the Shirlington brewpub. The initial sip was refreshing. The sweet, fruitiness of the cherries is balanced against the crisp, cereal note from the malted wheat and the subtle citrus flavor from the Noble hops. With a touch of honey added for sweetness, the end result is a sweet, refreshing beer that is light on the palate but long on the complexity.

But like a cherry blossom in bloom, the flavor is subtle and only lasts for a short time.

Samuel Adams Cherry Wheat is brewed with Michigan cherries. It was first introduced in 1995 as a seasonal brew but became so popular that Boston Beer Co. decided to bring it out as a year round brew. “Being a Michigan native myself, it’s refreshing to be able to pick up a pint of Cherry Wheat and get a taste of home,” said Chad Murphy, Boston Beer Co. account manager for Northern Virginia. 

My latest homegrown favorite is a gold-medal winning cherry ale called Wisconsin Belgian Red from the New Glarus Brewing Company in New Glarus, Wisconsin. It's a tart, effervescent and INTENSELY cherry-flavored beer brewed with over a pound of Montmorency cherries per bottle, grown in cheesehead country. The beer is aged on wood in gigantic oaken casks taller than master brewer Dan Carey.  The beer is pie in a glass: insanely fresh tart cherry backed by a malty richness.

“The ale is brewed with aged hops, which add a bit of funk to balance out the fruit flavors, and makes it exceptionally drinkable. Best served in flutes to appreciate its red hue and aromatics, the Wisconsin Belgian Red also makes a terrific truffle-in-a-glass when mixed with chocolate stout,” said Lucy Saunders editor of Beercook.com.  There is an entire page of this beer’s medals and honors posted online at:

http://www.newglarusbrewing.com/Awards.cfm?BeerID=10

If you're thinking you might like to try Wisconsin Belgian Red, I hope you live in or near Wisconsin. Unfortunately, New Glarus beers are only available in that state.

Saunders would be the first person to tell you that American cherry beer and its European cousin kriek (pronounced “creek,” meaning cherry) pair well with pasties, mussels, ham, turkey, spicy foods, pasta, vanilla ice cream and chocolate sauce.  As far as cheeses go, try the contrast of smoked gouda, mascarpone or baby Swiss, among many other varieties.

Belgian brewer Lindemans has brewed a kriek since 1811, creating a bouquet of freshly harvested cherries. It’s sparkling, smooth, fruity and refreshing, finishing dry. In our area Harris Teeter carries a full line of their fruity favorites.

 Cherry ales and krieks are a "marriage of wine and beer." I like to serve them chilled in a wine glass as an aperitif on warm summer evenings, but springtime is a great season to get in practice!