The title of this post may seem a bit deceiving, but that depends where your mind generally sleeps: in the gutter or somewhere else. I have always wanted to have an annual party they people look forward to and get excited as the date nears. I had thoughts of doing a shrimp boil, a Texas BBQ, a big bottle of wine party (already taken), and many others. Late last year I was looking around my office and noticed that I had amassed a large quantity of beer; not mean 30-packs of Bud or Miller but cases of Belgium ales, French Saison ales, various German beers, and craft American beers. I could not possible think of just tasting the beers and then dumping them down my drain, because craft beers are truly artisan and many of these beers are of such good quality that I thought it would be best to share them with my friends. As I mulled the idea over I thought we could do some grilling, hang out and taste some yummy beers, but then it hit me, SAUSAGE!
Glorious sausage! Beer and brats are a match made in heaven. I thought it would be fun if I asked everyone to bring their favorite wiener, frank, brat or sausage while I provided the beer. The first Sausage Fest was in early December of 2007 and I had originally only invited guys for some good male bonding time. A few of the "gens" brought some ladies and it was decided the Sausage Fest should be co-ed. We also decided that it was such a good time it should happen twice a year.
This past weekend was Sausage Fest II. A joyous and very raucous celebration of all things beer and brats. Sausage Fest II was a much larger production than SF I but the theme and idea rang true: the guests provide sausage and I provide unique hand crafted beers. It is simplistic and awesome! The sight of nine coolers filled with beers from around the world with everyone trying and discussing which one they liked best. Once a few people had mentioned a beer a flock of people would race to the beer table to get a sip. If that beer was empty it was on to the next. 
The sight of so many beers was overwhelming at first but once the ales began to flow, it was much easier. I had collected almost 200 different beers from every corner of the globe: Belgium, France, Germany, England, New Zealand, and the USA. The hands down favorite was Moa Beer from New Zealand. We had five offerings of Moa this Fest. The orginal "Red Lable" a traditional Pilsner styled beer was amazing. The beer was vibrant, refreshing and full of flavor. (www.moabeer.com)
The next runner up for beer of the night was Grotten brown ale from Belgium. This beer has been one of my favorite beers this year. It is brewed by the Brouwerij St. Bernardus and is part of the Pierre Celis signature collection (for those in Texas you might remember the Celis brewery in Austin, same brewer!). This beer is light brown with a medium palate weight, hints of orange rind, clove, and finishes with a bright refreshing pop of acidity.
I wish I would have taken better notes but my memory becomes quite hazy as beer-pong began shortly after we polished off the last bottle of Moa and Grotten. I look forward to the winter installment of Sausage Fest and look to provide the proper assortment of beer for the season. In retrospect, there were too many dark ales ,and being July, most people rushed for the lagers, wheats, and lighter ales. Overall the party was a success and I highly recommend going to your favorite beer shop and grab a mixed case of craft beers and try them with some friends. The art, passion, and love brewers put into their beers is unmistakable.
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