Hugh Sisson
Host, Cellar NotesAs General Partner of Clipper City Brewing Company, L.P., Hugh J. Sisson is among Baltimore's premier authorities on craft brewing and a former manager of the state's first pub brewery, Sissons, located in Federal Hill. A fifth generation Baltimorean, Hugh has been involved in all aspects of craft brewing.
In the mid-eighties, Hugh Sisson saw the potential for a small brewery in Baltimore, an historically "big beer" town. After researching the industry at its heart - in Germany, England, and the U.S. west coast - Hugh, with the help of Senator George W. Della, Jr., successfully lobbied the Maryland General Assembly to pass legislation required to open a brew pub in Maryland.
After the inception of craft brew in Baltimore, Hugh immersed himself in the development and market recognition of both Sisson's and its beers. He is a member of the Master Brewers Association of America, the Institute for Fermentation and Brewing Studies, and sits on the Executive Committee for the Brewers Association of Maryland. He has served as President of the Cross Street Irregulars Home Brew Club and along with Al Spoler, he has been co-hosting Cellar Notes since 1992.
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Riesling is one of the greatest grapes in the world, and Hugh thinks it is also very misunderstood. He clears the air with these three reviews.
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Hugh has uncovered an amazing little operation that allows wine enthusiasts to craft their own wine. It’s called, Tin Lizzie Wineworks.
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Some people would say that the western French wine called Muscadet is the ultimate in dry white wine. Hugh defends that notion with a survey of some of the best.
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Not all California reds are labeled according to a single variety; many are fine blends of grapes that offer good flavor and good prices.
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Santa Barbara is renowned as a premier source for Burgundian grapes pinot noir and chardonnay. Hugh takes a look at some of the leading pinots.
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Often overlooked, the wonderful white wines from the South of France offer a totally new take on white wine flavors, at affordable prices.
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Every now and then, the boys end up with a bunch of tasting notes without a particular theme; hence a show called “Odds and Ends.”
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Maryland’s oldest winery is entering a golden age, and their whites have never been better. Al takes a look at them.
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Well, it may not be merlot, but it sure seems close. Carminere is an increasingly popular variety that deserves some close attention.
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Everybody seems to hold a grudge against oaky chardonnays. So what is the alternative? Al looks into some very drinkable un-oaked chards.
