Date night tonight for the wifey and I. We went out to Thai food and I took Chang for a spin. I wanted to love it since it has TWO elephants on the label. It's everything I would expect from a beer from Thailand (tropical climate you know). Its light, with little only a little it of crisp hop bite and a fair amount of skunkyness. As I sat and sipped, waiting for the food I thought, 'hmm this is just terrible'. But when the food came, it suddenly got quite a bit better. It complimented the spicy lemongrass seafood quite well and actually was a pretty great pairing. I've said it before, you gotta judge these things based on what the maker intended, and assuming the brewers intended a pretty blank beer to just sit back and slide down easy alongside some good Thai food... then it's not bad. But it's still just working with redeeming factor points... 4 out of 10.
But then we went and saw True Grit. 9 out of 10.
Monday, January 31, 2011
Day 29, 1.29.11, Echigo Stout
I tried Echigo Stout while working on a sweet paint job in the bedroom that will be my son's when he arrives in 3 months. Holy crap.
Back to the beer.
It's ok.
The color is strangely red/brown rather than the traditional black we see with stouts. I could definitely see right through the thing when I held it up to a bit of light.
The nose offered coffee and roasty dark malt. And the same was there on the palate too, but all the flavors were just so subtle that it came off as kinda bland. Just not much going on.
I Found Echigo to be quite thin although it did have a fairly velvety mouthfeel.
It's by no means a bad beer, just not very dynamic. Didn't have a lot of standout character.
5 out of 10.
Back to the beer.
It's ok.
The color is strangely red/brown rather than the traditional black we see with stouts. I could definitely see right through the thing when I held it up to a bit of light.
The nose offered coffee and roasty dark malt. And the same was there on the palate too, but all the flavors were just so subtle that it came off as kinda bland. Just not much going on.
I Found Echigo to be quite thin although it did have a fairly velvety mouthfeel.
It's by no means a bad beer, just not very dynamic. Didn't have a lot of standout character.
5 out of 10.
Day 28, 1.28.11, Witkap-Pater -Abbey Single Ale
The Single Double Triple thing as I understand it:
Belgium produces two main types of beers, Trappist ales and Abbey ales.
Trappist ales are the real deal, brewed by monks in one of only 6 Trappist monasteries: Orval, Chimay, Westmalle, Westvleteren, Rochefort and Achel.
Abbey ales are done in the same style in an effort to emulate the monastic brewing tradition by non-monks in non-Trappist monasteries (or not in monasteries at all). Some are named for historic monasteries that no longer exist. Some are named to sound like a Trappist. All are considered inferior to the Trappists.
Triple~Tripel - Lighter in color and body, generally hop driven, highest alcohol content
Although the Tripel and Dubbel are widely available from many different producers, I had never previously seen a Singel available, and had been under the impression they were unavailable outside the monasteries in which they were brewed... except at Whole Foods, where wonder knows no bounds.
I tried Witkap-Pater's Singel ale and found it to be pretty good. It's true to what I understand a Singel to be. It's a light ale with about 6% ABV. Almost surprisingly effervescent, this beer has a big, white head that nearly climbs out of the glass in a foamy, sudsy mass. The kind of head that looks like a million tiny white ball bearings neatly stacked. It's nearly opaque in it's cloudiness.
On the nose it's yeasty and spicy, with hints of cardamom and clove. The beer is light on the palate with a nice creamy texture and refreshingly citrusy and bitter hop character, particularly on the finish.
This beer drinks a lot like a nice wit bier, like my brother John's Jack Rabbit Wit from last summer. Only that was better than this. There's a bit of funk on this beer too, which paired with the head rush on each sip provided by all the CO2, makes the beer a bit hard to fully enjoy. It's just an Abbey Singel after all.
It's a light refreshing beer that I could imagine pairing quite nicely with a big bowl of monk chow. 6 out of 10
Belgium produces two main types of beers, Trappist ales and Abbey ales.
Trappist ales are the real deal, brewed by monks in one of only 6 Trappist monasteries: Orval, Chimay, Westmalle, Westvleteren, Rochefort and Achel.
Abbey ales are done in the same style in an effort to emulate the monastic brewing tradition by non-monks in non-Trappist monasteries (or not in monasteries at all). Some are named for historic monasteries that no longer exist. Some are named to sound like a Trappist. All are considered inferior to the Trappists.
Triple~Tripel - Lighter in color and body, generally hop driven, highest alcohol content
Double~Dubbel - Big malty brown ale, quite complex, medium alcohol content
Single~Singel - Very light 'table beer' brewed for the monks to drink at meal time and not originally intended for distribution, low alcohol content
Although the Tripel and Dubbel are widely available from many different producers, I had never previously seen a Singel available, and had been under the impression they were unavailable outside the monasteries in which they were brewed... except at Whole Foods, where wonder knows no bounds.
I tried Witkap-Pater's Singel ale and found it to be pretty good. It's true to what I understand a Singel to be. It's a light ale with about 6% ABV. Almost surprisingly effervescent, this beer has a big, white head that nearly climbs out of the glass in a foamy, sudsy mass. The kind of head that looks like a million tiny white ball bearings neatly stacked. It's nearly opaque in it's cloudiness.
On the nose it's yeasty and spicy, with hints of cardamom and clove. The beer is light on the palate with a nice creamy texture and refreshingly citrusy and bitter hop character, particularly on the finish.
This beer drinks a lot like a nice wit bier, like my brother John's Jack Rabbit Wit from last summer. Only that was better than this. There's a bit of funk on this beer too, which paired with the head rush on each sip provided by all the CO2, makes the beer a bit hard to fully enjoy. It's just an Abbey Singel after all.
It's a light refreshing beer that I could imagine pairing quite nicely with a big bowl of monk chow. 6 out of 10
Sunday, January 30, 2011
Day 27, 1.27.11, Sierra Nevada - Brewer's Reserve
Stopped at Toronado in the Haight for a beer after work. It's a divey beer bar with a terrific tap selection and really loud, aggressive music. This was my third time there, and the staff always reminds me that they are way cooler than everyone else (especially me). Preserve your dignity if you go and don't ask any questions, or for any recommendations. Just pick a beer off the big board and tip your dollar. Boo.
-Toronado Pros-
•Great taps
•Near many late-night food choices
•Planet Earth playing crocodiles vs. zebras and water buffalo on the tv
•Dutch Door
-Toronado Cons-
•Pretentious, rude bartenders
•Music
•Kind of a dive
Toranado: 7 out of 10
I grabbed a glass of Sierra Nevada's Brewer's Reserve.
This is their 30th Anniversary ale and is a blend of Bigfoot Barleywine, Celebration Ale and the classic Sierra Nevada Pale Ale. It's dry hopped and oak aged. And it's really quite solid.
It's a big, red, sticky, 9.2% ABV ale with plenty of character and a kick. It has a nice creamy head, and a full malty body.
There is brown sugar and oak character, as well as a bit of nuttiness and a light bit of smoke.
And then there is hops. A big punch of piny, resiny hop flavor and a fair bunch of bitterness. I'm glad they weren't pouring pints of it; my 12 ounces or so was plenty. In fact I think this would best be served at about 6 ounces in a nice big goblet. A great big beer with a lot going on.
8 out of 10.
Phil and the end of my Brewer's Reserve |
-Toronado Pros-
•Great taps
•Near many late-night food choices
•Planet Earth playing crocodiles vs. zebras and water buffalo on the tv
•Dutch Door
-Toronado Cons-
•Pretentious, rude bartenders
•Music
•Kind of a dive
Toranado: 7 out of 10
I grabbed a glass of Sierra Nevada's Brewer's Reserve.
This is their 30th Anniversary ale and is a blend of Bigfoot Barleywine, Celebration Ale and the classic Sierra Nevada Pale Ale. It's dry hopped and oak aged. And it's really quite solid.
It's a big, red, sticky, 9.2% ABV ale with plenty of character and a kick. It has a nice creamy head, and a full malty body.
There is brown sugar and oak character, as well as a bit of nuttiness and a light bit of smoke.
And then there is hops. A big punch of piny, resiny hop flavor and a fair bunch of bitterness. I'm glad they weren't pouring pints of it; my 12 ounces or so was plenty. In fact I think this would best be served at about 6 ounces in a nice big goblet. A great big beer with a lot going on.
8 out of 10.
Day 26, 1.26.11, De Ranke - XX Bitter
Often when I tell people that I'm writing a blog about trying new beers each day, their first question is "so, what's your favorite beer so far?". And being the diplomatic (indecisive?) beer drinker that I am, I'm forced to tell them about how hard it is to choose just one, and that some of my favorites have been blah blah blah...
With all that said, XX Bitter is my favorite beer I've tried this year*.
The bottle calls this 'Belgium's Hoppiest Beer'. Whether that is true or not, no more do I know than care. But I will say this, De Ranke's XX Bitter is an absolutely lovely, beautiful, Belgian golden IPA.
From the bottle it pours light golden and very hazy. The nose is a complex blend of citrus, floral and spicy aromas.
On the palate, it's certainly hoppy and certainly bitter with an incredible lingering finish. But it is very nicely integrated into an easy drinking, lively beer.
If I had to choose a single adjective to discribe this beer, it would have to be 'lovely'. It's simply a lovely, near perfect beer. Drink one. 9 out of 10.
*Note that I did not call it my favorite beer. My own internal jury is still out on that one and will not likely reach a verdict before I head to that great Pub in the sky.
With all that said, XX Bitter is my favorite beer I've tried this year*.
The bottle calls this 'Belgium's Hoppiest Beer'. Whether that is true or not, no more do I know than care. But I will say this, De Ranke's XX Bitter is an absolutely lovely, beautiful, Belgian golden IPA.
From the bottle it pours light golden and very hazy. The nose is a complex blend of citrus, floral and spicy aromas.
On the palate, it's certainly hoppy and certainly bitter with an incredible lingering finish. But it is very nicely integrated into an easy drinking, lively beer.
If I had to choose a single adjective to discribe this beer, it would have to be 'lovely'. It's simply a lovely, near perfect beer. Drink one. 9 out of 10.
*Note that I did not call it my favorite beer. My own internal jury is still out on that one and will not likely reach a verdict before I head to that great Pub in the sky.
Day 25, 1.25.11, Lion - Stout
Lion stout comes to us from Sri Lanka, the small teardrop of a country off the south east tip of India. This is a country well known for its tea, coconuts and rubber as well as a 25 year civil war with the Tamil Tigers. And in their down time, the people of Sri Lanka make beer and put it in a bottle emblazoned with a lion.
As a general rule, I hesitate when I hear of a beer brewed in a region of tropical climate. They tend to be both light and awful.
Neither is the case with Lion Stout. It's dark as a good stout ought to be. The nose offers notes of coffee and earthy spice. Milk chocolate stands out on the mid-palate, followed by a good bitter bite at the back. There are also yeasty notes to the palate. The body is a bit thin, but it sports a good, strong, creamy head. The beer also had a good amount of what appeared to be yeast sediment at the bottom.
All in all, this is a nice little stout.
There was a bit of a sour tinge to the beer though, which came off a bit like a defect to me and made me shave off a bit on the score. Still though, I'll call it a 7 out of 10. A nice easy drinking strong (8% ABV) stout. A nice winter pint.
As a general rule, I hesitate when I hear of a beer brewed in a region of tropical climate. They tend to be both light and awful.
Neither is the case with Lion Stout. It's dark as a good stout ought to be. The nose offers notes of coffee and earthy spice. Milk chocolate stands out on the mid-palate, followed by a good bitter bite at the back. There are also yeasty notes to the palate. The body is a bit thin, but it sports a good, strong, creamy head. The beer also had a good amount of what appeared to be yeast sediment at the bottom.
All in all, this is a nice little stout.
There was a bit of a sour tinge to the beer though, which came off a bit like a defect to me and made me shave off a bit on the score. Still though, I'll call it a 7 out of 10. A nice easy drinking strong (8% ABV) stout. A nice winter pint.
Wednesday, January 26, 2011
Day 24, 1.24.11, Victory Brewing - Yakima Glory
Yakima Glory is a beer I've never tried, or heard of, from a brewery I know nothing about. Victory Brewing Company has been operating in Downingtown Pennsylvania since 1996. According to their website, they make nearly a dozen styles year-round with eight more seasonals. It also appears that Victory's beers are rather hard to come by here in California.
But I managed (even though I didn't know I was trying) to find Yakima Glory at The Page in San Francisco's Lower Haight neighborhood. When I told the bartendress I was drinking new beers, she poured this one without even thinking twice.
It's a big red strong ale (8.7% ABV) brewed with hops from (you guessed it) the Yakima Valley. On the nose, the beer is roasty and nutty, with not much hop aroma. But the hops certainly come through in the bitterness department, where they are well integrated with the beer's malt body. The malt structure makes up the first part of the palate and the big bitter punch finishes the beer.
Not a bad pint. 7 out of 10.
But I managed (even though I didn't know I was trying) to find Yakima Glory at The Page in San Francisco's Lower Haight neighborhood. When I told the bartendress I was drinking new beers, she poured this one without even thinking twice.
It's a big red strong ale (8.7% ABV) brewed with hops from (you guessed it) the Yakima Valley. On the nose, the beer is roasty and nutty, with not much hop aroma. But the hops certainly come through in the bitterness department, where they are well integrated with the beer's malt body. The malt structure makes up the first part of the palate and the big bitter punch finishes the beer.
Not a bad pint. 7 out of 10.
Sunday, January 23, 2011
Day 23, 1.23.11, Brew Day Special Edition! - The Big IPA
Brew Day Today! The first one of 2011. We had a great day of brewing. Thanks to everyone who came out and joined in. Friends make brewing even more fun.
-In The Kettle-
Today we brewed a beer that I've been wanting to do for a while, a Rye beer. Rye is making up 20% of the grist of this beer, and from what I understand, this is pretty high. Since Rye tends to get pretty sticky in the mash, using more than this (I'm told) is difficult at best and impossible at worst.
In addition to our rye malt, we added American pale malt for the majority of the grist and a bit of caramunich to give it some malt body and a bit of honey character (hopefully).
As far as hops, this beer features Cascade, Czech Saaz (for some reason) and Amarillo in a hop schedule that was kind of off the cuff. We'll see how the hops turn out.
My brother John is pictured here tending to the malt in the sparge.
The Rye beer is now in fermentation and should be ready to drink sometime around the end of February. check back here to find out more.
-In The Glass-
Also on the agenda today was the "official release" of the IPA brewed back on November 16. It's a classic dry Pacific coast style IPA brewed with Simcoe, Cascade and Centennial hops. American pale malt makes up the majority of the grist, with Crystal 40, Munich and Honey malts building the malt character.
I was very excited that this beer turned out very clear without having been filtered. It also has a thick fluffy white head.
The nose has a good amount of nice floral hops and just the slightest bit of honey.
On the palate the hops are nice and aggressive without being overbearing. The beer is not overly heavy but has enough malt to stand up to a really lovely peppery, bitter hop character. It's a beer in a classic style. It's not barrel-aged or infused with lavender tips or any of that crap. (some times I like that crap) It's just a really nice California IPA with a big hop kick and a good amount of alcohol (about 9.2% ABV). I'm a purest, so what can I say? I'm really happy with this beer. 8 out of 10.
I have quite a bit of this IPA, and I'd love to hear what YOU think about it. Let me know if you'd like to try it.
-In The Kettle-
Today we brewed a beer that I've been wanting to do for a while, a Rye beer. Rye is making up 20% of the grist of this beer, and from what I understand, this is pretty high. Since Rye tends to get pretty sticky in the mash, using more than this (I'm told) is difficult at best and impossible at worst.
In addition to our rye malt, we added American pale malt for the majority of the grist and a bit of caramunich to give it some malt body and a bit of honey character (hopefully).
As far as hops, this beer features Cascade, Czech Saaz (for some reason) and Amarillo in a hop schedule that was kind of off the cuff. We'll see how the hops turn out.
My brother John is pictured here tending to the malt in the sparge.
The Rye beer is now in fermentation and should be ready to drink sometime around the end of February. check back here to find out more.
-In The Glass-
Also on the agenda today was the "official release" of the IPA brewed back on November 16. It's a classic dry Pacific coast style IPA brewed with Simcoe, Cascade and Centennial hops. American pale malt makes up the majority of the grist, with Crystal 40, Munich and Honey malts building the malt character.
I was very excited that this beer turned out very clear without having been filtered. It also has a thick fluffy white head.
The nose has a good amount of nice floral hops and just the slightest bit of honey.
On the palate the hops are nice and aggressive without being overbearing. The beer is not overly heavy but has enough malt to stand up to a really lovely peppery, bitter hop character. It's a beer in a classic style. It's not barrel-aged or infused with lavender tips or any of that crap. (some times I like that crap) It's just a really nice California IPA with a big hop kick and a good amount of alcohol (about 9.2% ABV). I'm a purest, so what can I say? I'm really happy with this beer. 8 out of 10.
I have quite a bit of this IPA, and I'd love to hear what YOU think about it. Let me know if you'd like to try it.
Day 22, 1.22.11, Deschutes - Hop in the Dark
Kevin driving the shiny little surrey with a fringe on top. |
But that's neither here nor there, this is about Hop in the Dark. They call it a Cascadian Dark Ale, but I'm pretty sure it's a black IPA. Either way it's correct, it's dark... or black, or at least deep opaque brown. On the nose, bittersweet chocolate stands out. The body isn't overly heavy, maybe just medium-light. There's a strong dark malt bitterness on the palate that's juxtaposed nicely with a big hop kick (75 IBU). Also present are roasty and nutty notes to really round out this complex beer.
I found it really an enjoyable beer, although not as stunning on what I think of with Deschutes. It's a nice dark roasty winter IPA. Real pretty good. 7 out of 10.
Day 21, 1.21.11, Bard's Gluten Free
I have a few friends who have gluten sensitivities, have celiacs, or are otherwise
gluten intolerant. I've always been curious if any of the gluten-free beers on the market are any good, so I picked up Bard's at Whole Foods and took it aboard the M/V Vallejo on my cruise home from work.
Instead of using the gluten packed barley for this beer, Bard's uses sorghum, a species of grass native to Africa and cultivated in many places with tropical climates. Apparently, the African peoples have been using sorghum in brewing for hundreds of years. So it's gotta be good right?
Eh... It's not too bad considering. It's a very light pilsner-esque beer. It's got a very subtle hop component, and a inkling of citrus character. On the mid palate is a strong sour tinge, which I am told is a common characteristic in sorghum malt beers.
But I think best word I can use to describe this beer is 'muted'. There is simply not much going on. It's fairly bland, but has a strange dry, nearly astringent finish.
It's drinkable; it's not awful. But it's also not a great beer. I think if could no longer stomach the gluten I might grab a bottle of Bard's, but I'd be more likely to reach for a good hard cider. 4 out of 10.
PS. It really got me thinking though, I bet I could make a damn good gluten-free beer. Maybe add a decent amount of hops, and some darker, richer malts... Coming soon folks. :)
gluten intolerant. I've always been curious if any of the gluten-free beers on the market are any good, so I picked up Bard's at Whole Foods and took it aboard the M/V Vallejo on my cruise home from work.
Instead of using the gluten packed barley for this beer, Bard's uses sorghum, a species of grass native to Africa and cultivated in many places with tropical climates. Apparently, the African peoples have been using sorghum in brewing for hundreds of years. So it's gotta be good right?
Eh... It's not too bad considering. It's a very light pilsner-esque beer. It's got a very subtle hop component, and a inkling of citrus character. On the mid palate is a strong sour tinge, which I am told is a common characteristic in sorghum malt beers.
But I think best word I can use to describe this beer is 'muted'. There is simply not much going on. It's fairly bland, but has a strange dry, nearly astringent finish.
It's drinkable; it's not awful. But it's also not a great beer. I think if could no longer stomach the gluten I might grab a bottle of Bard's, but I'd be more likely to reach for a good hard cider. 4 out of 10.
PS. It really got me thinking though, I bet I could make a damn good gluten-free beer. Maybe add a decent amount of hops, and some darker, richer malts... Coming soon folks. :)
Day 20, 1.20.11, Lagunitas - Little Sumpin' Wild
A Christmas gift for my brother-in-law Aaron, I popped Little Sumpin' Wild open tonight. It's a golden ale that comes in at 7.8% ABV.
Lagunitas has long been a favorite of mine, their IPA especially. All of their beers are very high quality, they aren't afraid to add hops to their beer, and they have a lot of fun with it. All three are things I like in a beer.
And this one certainly does not disappoint. It's a lighter beer, fairly clear and with a good amount of white head. The nose is big on hops. They come through floral and grassy.
On the palate there are some interesting malt notes and some yeasty sour notes especially on the finish and back palate. I later read on the website that this beer gets a partial wheat malt bill, and a Belgian hop strain, which accounts for some of its complexities.
As I said before though, Lagunitas is not shy with the hops and this beer exhibits an intense, nearly unchecked hop bitterness. There didn't seem to be much in the way of hop flavor, just the bitter bite. Actually, the flavor may have just been covered up by all the bitter. On one level, I really liked that about it. These intensely hopped beers are almost becoming a classic California style. But another part of me missed having a bit of balance between that big bitterness and the complexity that I know is present in this beer. Still a good beer, just could use a little fine tuning. 6 out of 10.
Lagunitas has long been a favorite of mine, their IPA especially. All of their beers are very high quality, they aren't afraid to add hops to their beer, and they have a lot of fun with it. All three are things I like in a beer.
And this one certainly does not disappoint. It's a lighter beer, fairly clear and with a good amount of white head. The nose is big on hops. They come through floral and grassy.
On the palate there are some interesting malt notes and some yeasty sour notes especially on the finish and back palate. I later read on the website that this beer gets a partial wheat malt bill, and a Belgian hop strain, which accounts for some of its complexities.
As I said before though, Lagunitas is not shy with the hops and this beer exhibits an intense, nearly unchecked hop bitterness. There didn't seem to be much in the way of hop flavor, just the bitter bite. Actually, the flavor may have just been covered up by all the bitter. On one level, I really liked that about it. These intensely hopped beers are almost becoming a classic California style. But another part of me missed having a bit of balance between that big bitterness and the complexity that I know is present in this beer. Still a good beer, just could use a little fine tuning. 6 out of 10.
Thursday, January 20, 2011
Day 19, 1.19.11, Forêt
Forêt is a Belgian Saison Ale, brewed by the Dupont brewery in Tourpes, Belgium. They are responsible for some big names in the Belgians-widely-available-in-the-US category (like Saison Dupont and Moinette) Forêt is 'organically produced'; I wonder whether that is different than being organic.
This beer is blond and very cloudy, opaque even. On the nose is citrus, lemon peel, honey and yeast. It's lovely aromas make me glad I opted for the wine glass over the pint on this one.
On the palate, there's more citrus, although theis time it manifests itself as a more pithy, bitter grapefruit and bergamot flavor. It's got some sweetness too, and a bold mid palate hop character, as well as a hint of pepperiness.
To say that this beer is complex would be an understatement. It is delightfully so. A real pleasure to drink, because it evolves with each sip as the beer comes up in temperature (I think I had it a bit too cold) and opens up in the glass.
This beer comes highly recommended by me. 9 out of 10.
This beer is blond and very cloudy, opaque even. On the nose is citrus, lemon peel, honey and yeast. It's lovely aromas make me glad I opted for the wine glass over the pint on this one.
On the palate, there's more citrus, although theis time it manifests itself as a more pithy, bitter grapefruit and bergamot flavor. It's got some sweetness too, and a bold mid palate hop character, as well as a hint of pepperiness.
To say that this beer is complex would be an understatement. It is delightfully so. A real pleasure to drink, because it evolves with each sip as the beer comes up in temperature (I think I had it a bit too cold) and opens up in the glass.
This beer comes highly recommended by me. 9 out of 10.
Day 18, 1.18.11, Skull Splitter
So, If you ever check how things are going on facebook, you may remember me being pretty, pretty excited about finding Skull Splitter at Whole Foods.
It's a Scotch Ale brewed in Scotland's Orkney Islands. Apparently, (according to the bottle) the name 'Skull Splitter' refers to the 7th Viking Earl of Orkney, Thorfinn Hausakluif. For what it's worth.
The beer, I would say, is pretty good. It's a dark brown ale with not much head to speak of. It's 8.5% ABV. On the nose, there are coffee beans and maple. It's medium bodied and pretty smooth drinking. There's a well integrated bit of malt bitterness, offset by a good amount of residual sugar. It's got plenty of brown sugar and maple in the same vein as Primátor, but sooooo much better in the balance department.
So it's a little too sweet and malt driven for my taste, but since it's so much better than Primátor, and because of the fact that it's called Skull Splitter and has a label that looks like this,
I'm calling it a 7 out of 10.
It's a Scotch Ale brewed in Scotland's Orkney Islands. Apparently, (according to the bottle) the name 'Skull Splitter' refers to the 7th Viking Earl of Orkney, Thorfinn Hausakluif. For what it's worth.
The beer, I would say, is pretty good. It's a dark brown ale with not much head to speak of. It's 8.5% ABV. On the nose, there are coffee beans and maple. It's medium bodied and pretty smooth drinking. There's a well integrated bit of malt bitterness, offset by a good amount of residual sugar. It's got plenty of brown sugar and maple in the same vein as Primátor, but sooooo much better in the balance department.
So it's a little too sweet and malt driven for my taste, but since it's so much better than Primátor, and because of the fact that it's called Skull Splitter and has a label that looks like this,
I'm calling it a 7 out of 10.
Day 17, 1.17.11, Drakes - Dry Stout
Another after-work pint at Bloodhound, this time with Jorie and Kevin, two of the other bartenders with whom I work.
I tried Drakes Dry Stout. I've always like Drakes, especially their 1500 Pale Ale and their excellent IPA. Drakes is located down in San Leandro, and I used to see them on tap all over the east bay. Now That I spend less time over there and more time across the bay, I don't see it nearly as much. So thank you Bloodhound.
This stout was poured on nitrogen, (into a mason jar unfortunately, the only negative of Bloodhound) and is dark chocolaty brown and has a thick creamy head. It's 4.7% ABV. It has a really nice velvety, creamy mouth-feel and a surprisingly light body.
On the palate there is roasty malt bitterness and nice hints of cocoa. Overall though, it's just a nice, mellow, easy drinking stout. It's rather simple and unpretentious, just a good beer for drinking. 7 out of 10.
I tried Drakes Dry Stout. I've always like Drakes, especially their 1500 Pale Ale and their excellent IPA. Drakes is located down in San Leandro, and I used to see them on tap all over the east bay. Now That I spend less time over there and more time across the bay, I don't see it nearly as much. So thank you Bloodhound.
This stout was poured on nitrogen, (into a mason jar unfortunately, the only negative of Bloodhound) and is dark chocolaty brown and has a thick creamy head. It's 4.7% ABV. It has a really nice velvety, creamy mouth-feel and a surprisingly light body.
On the palate there is roasty malt bitterness and nice hints of cocoa. Overall though, it's just a nice, mellow, easy drinking stout. It's rather simple and unpretentious, just a good beer for drinking. 7 out of 10.
Labels:
7 out of 10,
Bloodhound,
California,
Nitrogen,
Stout,
USA
Monday, January 17, 2011
Day 16, 1.16.11, Abbaye de St. Amand
Abbaye de St. Amand is a Belgian blond brewed with juniper berries. It's 7% ABV.
In the glass, this beer is blond and hazy, with a big foamy white head. It's almost a bit astringent on the nose. Musty notes as well at sour citrus (meyer lemon?) are present too. To me it drinks like a classic Belgian blond beer. Its light in color and body, citrusy and lightly bitter on the palate. Definitely a smooth, easy drinking blond ale.
The selling point for me on this one was the juniper berries. Immediately I thought of gin of course and it's interesting botanicals and herbs. What a terrific addition to a beer I thought. And maybe it's just me but I feel like if the sub title under the name of the beer reads "brewed with juniper berries", the juniper flavor ought to really be a standout. It should play the staring role. It should be what the banana is in my banana pancakes.
And I think that the subtle hint of juniper was there; a touch of an herbal bitterness and a fleeting touch of spice. But it was certainly not a main flavor for me. In fact, in a blind tasting, I don't think I would have pegged it as juniper.
And maybe it's cultural. The Belgians, I think, would be hard pressed to brew a beer that could be considered anything gimmicky or too far from historical and traditional styles. It seems much more common for American brewers to be more willing to take risks and stray from traditional styles, ingredients and methods. Dogfish Head, for instance, I think is an inherently new world organization, one that wouldn't likely fly in Belgium.
So maybe I shouldn't have expected the juniper to punch me in the face when I took the first sip. But maybe also the bottle shouldn't make it seem like 50% of the grist of the beer is juniper.
The beer was good, albeit a bit misleading. With so many great beers in the Belgian blond style though, I don't think I'd go out of my way to find a bottle of Abbaye de St. Amand. 6 out of 10
In the glass, this beer is blond and hazy, with a big foamy white head. It's almost a bit astringent on the nose. Musty notes as well at sour citrus (meyer lemon?) are present too. To me it drinks like a classic Belgian blond beer. Its light in color and body, citrusy and lightly bitter on the palate. Definitely a smooth, easy drinking blond ale.
The selling point for me on this one was the juniper berries. Immediately I thought of gin of course and it's interesting botanicals and herbs. What a terrific addition to a beer I thought. And maybe it's just me but I feel like if the sub title under the name of the beer reads "brewed with juniper berries", the juniper flavor ought to really be a standout. It should play the staring role. It should be what the banana is in my banana pancakes.
And I think that the subtle hint of juniper was there; a touch of an herbal bitterness and a fleeting touch of spice. But it was certainly not a main flavor for me. In fact, in a blind tasting, I don't think I would have pegged it as juniper.
And maybe it's cultural. The Belgians, I think, would be hard pressed to brew a beer that could be considered anything gimmicky or too far from historical and traditional styles. It seems much more common for American brewers to be more willing to take risks and stray from traditional styles, ingredients and methods. Dogfish Head, for instance, I think is an inherently new world organization, one that wouldn't likely fly in Belgium.
So maybe I shouldn't have expected the juniper to punch me in the face when I took the first sip. But maybe also the bottle shouldn't make it seem like 50% of the grist of the beer is juniper.
The beer was good, albeit a bit misleading. With so many great beers in the Belgian blond style though, I don't think I'd go out of my way to find a bottle of Abbaye de St. Amand. 6 out of 10
Sunday, January 16, 2011
Day 15, 1.15.11, Coronado Brewing - Idiot IPA
This is what The Monk's Kettle looks like but not when I was there. |
Since I was in the mood for hops, I picked Idiot IPA from Coronado. Apropos, I know.
And by no means did it disappoint; on the contrary. This beer is so packed with hops that I felt like I was drinking a bag of cascade pellets. It's a very fresh hop character too: grassy, green, floral. I assume it's fairly heavily dry hopped. The beer is a rich amber/orange. Body wise though, a bit thin. I guess if you want the hops to stand out as much as they do in this beer, you can't allow them to be blocked by big malt. It's a strong, aggressive Imperial IPA with 8.5% ABV. And it's really ridiculously hoppy. It's a very dry beer, and then finishes strangely mouthwatering. It came in a 22oz bottle, but I'm sure I would have been just fine with just a pint, (or even a 12oz).
So although being there on a crazy Saturday (it was standing room only) is a definite thumbs down, Idiot IPA gets a thumbs up. Might be a bit overly hopped for some palates, but that's what we expect from the style. And I'll certainly be back to The Monk's Kettle. Sometime midweek. 7 out of 10
P.s. I want you all to know just how hard I'm working here for you. We went out to Korean BBQ on Saturday as well, and ordered the house Korean pisswater beer, O.B. (Oriental Brewery). So I technically tried 2 beers in one day. But that one was nothing to write
Day 14, 1.14.11, Castelain - Blond Bière de Garde
So today was the first (last?) time on this blog that I drank not only a beer I've never had, but also a style I've never had. A French style called Un bière de garde, which means something like "beer to keep" because it was traditionally brewed in the winter or spring and aged until summer. And indeed this beer is a lovely light, easy sipping session beer. I'm told, (by the beer story on the back of the bottle) that bière de garde is France's only indigenous beer style. But, to be fair, it's made right across the border from Belgium. So, there's that.
Castelain Blond Bière de Garde. It's really quite good. A lot like a classic German pilsner, but with lovely sweet notes that help to balance the sour lager notes. It's light, fruity, easy drinking. I drank this beer on my way home on the ferry, sitting out on the aft deck watching the lights of the city recede into the crisp (but really nice) January evening. Only thing that could have made the whole thing work better would have been about an additional twenty degrees. It'd be a lovely summer beer. Although it's certainly a beer driven by malt, there's a bit of hop character too, slightly herbal and botanical. I really enjoyed this beer, and I looking forward to trying a few more Bières de Garde as the weather becomes more appropriate. 8 out of 10.
Castelain Blond Bière de Garde. It's really quite good. A lot like a classic German pilsner, but with lovely sweet notes that help to balance the sour lager notes. It's light, fruity, easy drinking. I drank this beer on my way home on the ferry, sitting out on the aft deck watching the lights of the city recede into the crisp (but really nice) January evening. Only thing that could have made the whole thing work better would have been about an additional twenty degrees. It'd be a lovely summer beer. Although it's certainly a beer driven by malt, there's a bit of hop character too, slightly herbal and botanical. I really enjoyed this beer, and I looking forward to trying a few more Bières de Garde as the weather becomes more appropriate. 8 out of 10.
Friday, January 14, 2011
Day 13, 1.13.11, Dogfish Head - Burton Baton
I have been a big fan of Dogfish Head ever since that first sip of 90 Minute IPA a few years back. Since then, I've found everything they make... interesting. Usually good but always pushing the limits of beer as we know it, and making the styles of beer that no other brewery is even thinking about.
Today I've got a bottle of Burton Baton. It's an oak-aged imperial IPA. Sam Calagione told me (via video on the Dogfish Head website) That its actually a blend of an old English ale and an IPA that mellows in oak for about a month. It's 10%ABV and 70 IBU.
It's lovely deep amber and hazy unfiltered. On the nose the hops are surprisingly subtle; more prevalent is the earthy, oaky aromas. But the hops are certainly there on the palate. It's delightfully bitter, though there is not a lot of hop flavor. There is a bit of dried fruit and a substantial alcohol burn. The oak has definitely taken off the edge though and rounded the flavors nicely. The body isn't huge though, so not a ton of malt to balance the hefty bitterness. That compromises the beer a bit for me but it certainly doesn't ruin it. Also, I've had some oak aged beer that is way too tannic and earthy bitter. That isn't the case here and I think that the oak has really added to the beer. It's really nice to drink. 8 out of 10.
Also, when you try to finish it quickly and get your blog post written and get to bed... it really gets you a bit tipsy.
Today I've got a bottle of Burton Baton. It's an oak-aged imperial IPA. Sam Calagione told me (via video on the Dogfish Head website) That its actually a blend of an old English ale and an IPA that mellows in oak for about a month. It's 10%ABV and 70 IBU.
It's lovely deep amber and hazy unfiltered. On the nose the hops are surprisingly subtle; more prevalent is the earthy, oaky aromas. But the hops are certainly there on the palate. It's delightfully bitter, though there is not a lot of hop flavor. There is a bit of dried fruit and a substantial alcohol burn. The oak has definitely taken off the edge though and rounded the flavors nicely. The body isn't huge though, so not a ton of malt to balance the hefty bitterness. That compromises the beer a bit for me but it certainly doesn't ruin it. Also, I've had some oak aged beer that is way too tannic and earthy bitter. That isn't the case here and I think that the oak has really added to the beer. It's really nice to drink. 8 out of 10.
Also, when you try to finish it quickly and get your blog post written and get to bed... it really gets you a bit tipsy.
Thursday, January 13, 2011
Day 12, 1.12.11, Olympia
Well, today it's Olympia, one of the major contender in the hipster-chic pisswater race. Remember though that with Oly, "It's the Water". So, you know... It's got that going for it. I'm having a late night bite at Rudy's again, and it's the only beer they have that I haven't.
And I gotta say, it's really not too bad. As with anything, it really has to be judged on what it's trying to be, and this is trying to be a cheap domestic light lager in a can. It's light, although not as light as PBR and certainly darker than Coors light. (Which I believe was the most recent beer In this category I drank. Probably at a party. Drinking games may have been involved.)
On the nose is not much. A little yeasty lager aroma. It's crystal clear and amber/yellow. On the palate it's quite smooth. Easy to drink. There's a very tiny bit of hop bitterness detected, but what's there seems a bit citrusy with a touch of pepper
I'm kind of surprised at how much I like this beer. It's well suited for the I-just-got-off-work-and-I-want-to-pound-a-brew mindset. And it's certainly not the best beer I've ever had, but it delivers what it promises and judging I on that, not bad. 6 out of 10.
Also, it was ONE DOLLAR. Certainly better that some beers I've payed eight times as much for.
FYI when a beer is ONE DOLLAR you still tip the bartender ONE DOLLAR. Just sayin'...
And I gotta say, it's really not too bad. As with anything, it really has to be judged on what it's trying to be, and this is trying to be a cheap domestic light lager in a can. It's light, although not as light as PBR and certainly darker than Coors light. (Which I believe was the most recent beer In this category I drank. Probably at a party. Drinking games may have been involved.)
On the nose is not much. A little yeasty lager aroma. It's crystal clear and amber/yellow. On the palate it's quite smooth. Easy to drink. There's a very tiny bit of hop bitterness detected, but what's there seems a bit citrusy with a touch of pepper
I'm kind of surprised at how much I like this beer. It's well suited for the I-just-got-off-work-and-I-want-to-pound-a-brew mindset. And it's certainly not the best beer I've ever had, but it delivers what it promises and judging I on that, not bad. 6 out of 10.
Also, it was ONE DOLLAR. Certainly better that some beers I've payed eight times as much for.
FYI when a beer is ONE DOLLAR you still tip the bartender ONE DOLLAR. Just sayin'...
Wednesday, January 12, 2011
Day 11, 1.11.11, Primátor - Double Bock
This may be the worst beer I've ever had. I didn't really think it could get worse than the Italian beer I had the other day, but this one actually may be worse.
This one is Czech. It's very dark brown with a full off white head. On the nose, honey and maple syrup dominate. The real trouble starts on the palate. It tastes like a decent dark wort*, ready to add some yeast and let it ferment into beer. Either that or a root beer syrup before any carbonated water is added to dilute it.
There are notes of stuff on the palate, but really its just way, way too sweet. It's really bad. 1 out of 10.
*wort (pronounced wert) is the extracted sugar liquid that is the result of mashing grain in the making of beer. Essentially, unfermented beer. Sometimes called sweet wort.
This one is Czech. It's very dark brown with a full off white head. On the nose, honey and maple syrup dominate. The real trouble starts on the palate. It tastes like a decent dark wort*, ready to add some yeast and let it ferment into beer. Either that or a root beer syrup before any carbonated water is added to dilute it.
There are notes of stuff on the palate, but really its just way, way too sweet. It's really bad. 1 out of 10.
*wort (pronounced wert) is the extracted sugar liquid that is the result of mashing grain in the making of beer. Essentially, unfermented beer. Sometimes called sweet wort.
Day 10, 1.10.11, Maredsous Triple
Stopped in again at Bloodhound after work last night for a beer. They carry 6 or 8 more beers that I haven't tried, so I will probably keep stopping in with my co-workers. And after I work through all of them, I think I'll go back to Stone IPA. It's an old favorite and they have it on tap.
So I tried Maredsous Triple, a strong Belgian triple. It's deep red and cloudy. On the nose, there are sour notes, yeast and a fairly unique sherry vinegar aroma that returns (albeit more subtly) on the palate. its an interesting characteristic that I hadn't come across before. There was also the slightest bit of smokiness on the nose.
The palate presented a characteristic Belgian malt bitterness although stronger in this example than I'd experienced before. As the beer rose in temperature a subtle metallic tinge came through but it may have been more a result of the glass's golden rim than any defect in the beer. But the temperature rise also yielded notes of orange and grapefruit.
When all is said and done, I think this was a good beer. It wasn't extraordinary but a nice Belgian strong triple. 7 out of 10
So I tried Maredsous Triple, a strong Belgian triple. It's deep red and cloudy. On the nose, there are sour notes, yeast and a fairly unique sherry vinegar aroma that returns (albeit more subtly) on the palate. its an interesting characteristic that I hadn't come across before. There was also the slightest bit of smokiness on the nose.
The palate presented a characteristic Belgian malt bitterness although stronger in this example than I'd experienced before. As the beer rose in temperature a subtle metallic tinge came through but it may have been more a result of the glass's golden rim than any defect in the beer. But the temperature rise also yielded notes of orange and grapefruit.
When all is said and done, I think this was a good beer. It wasn't extraordinary but a nice Belgian strong triple. 7 out of 10
Sunday, January 9, 2011
Day 9, 1.9.11. Hitachino Nest - Espresso Stout
This evening it's cold and quiet and wife, dog and I are sharing the couch. A perfect evening for a nice dark beer: Hitachino Nest Espresso Stout. I've tried the Hitachino Nest Wheat Beer and the Red Rice Ale. both are very good.
Like most things produced in Japan, this beer seems very well made. It's black as night and has a very creamy, velvety, beige head. When I put my nose in the glass, it's like inhaling what's left at the bottom of a french press after a great pot of coffee. And don't get me wrong, it does have the bitter aromas that such spent grounds have, but when you take the first sip, it's nothing but smooth.
It's a delightful full bodied stout with the addition of really nice, earthy espresso flavor, simple as that. It doesn't promise to be more than that, and it's not. It's a perfectly executed example of a classic style. I don't have much more to say about it. Highly recommended. 8 out of 10
Like most things produced in Japan, this beer seems very well made. It's black as night and has a very creamy, velvety, beige head. When I put my nose in the glass, it's like inhaling what's left at the bottom of a french press after a great pot of coffee. And don't get me wrong, it does have the bitter aromas that such spent grounds have, but when you take the first sip, it's nothing but smooth.
It's a delightful full bodied stout with the addition of really nice, earthy espresso flavor, simple as that. It doesn't promise to be more than that, and it's not. It's a perfectly executed example of a classic style. I don't have much more to say about it. Highly recommended. 8 out of 10
Day 8, 1.8.11, Mikkeller 1000 IBU
Went out to dinner in Oakland last night for John's birthday, and afterward we stopped by The Trappist. My buddy Charlie Crebs was there pulling taps and his coworker Ray recommended Mikkeller 1000 IBU. I did ask for something with a good amount of hop character...
Here's a bit of back story on IBUs: International Bittering Units are the scale in which a beer's bitterness is measured. Scientifically speaking, one part per million of isohumulone or isomerized alpha acid (the bitter acid found in hops) equals one bittering unit.
In terms of actually putting a beer in your mouth, an American pale lager might be around 10-15 IBU (Budweiser is 11 IBU), a pale ale is in the 20-50 IBU range (Sierra Nevada Pale Ale is 37 IBU), while a Barleywine or IPA might be in the 50-100 range. Simple enough, right?
But here are the two kickers:
First, a beer with strong maltyness will have to have a a much higher IBU rating to balance the malt. So an IPA and a Stout might both have 60 IBUs, but the IPA will have a much stronger bitter taste than the stout since the ratio of hops to malt is tilted far to the hops side in the IPA.
Secondly, although brewers may pump their beers full of as much hops (and therefore alpha acid) as is possible, i.e. 1000 IBU, the human palate is incapable of perceiving anything more than about 100 IBUs.
So, Mikkeller 1000 IBU. This beer apparently has enough alpha acids dissolved in it to technically be 1000 IBU, but the brewer refers to the rating as 'theoretical'. That said, the beer is really really really hoppy.* it's 9.6% ABV. On the nose, herbal and citrusy hop aromas dominate, but also present are oaky notes and even a little red cherry. The beer is fully red in color and cloudy. The body of the beer is medium to full and is smooth and velvety, but not without a nice amount of effervescence. Clearly, this is the most heavily hopped beer I have ever tasted, but there is enough malt to offset the hops ad make it a very nice beer to drink. The malt backbone is reminiscent of a classic Belgian golden or amber ale. Sour/sweet, yeasty, bready notes that I can only ever describe as 'Belgiany'. I absolutely love this beer. It was a bit steep in price, ($18 for a 375ml. bottle) but I'm glad I went for it as it's really quite a special beer. 9 out of 10.
*Remember that bitterness, hop flavor and hop aroma are three different things achieved through infusing the hops for different amounts of time in the the boil. Therefore, a high IBU beer may not have a huge amount of hop flavor or aroma.
Charlie |
In terms of actually putting a beer in your mouth, an American pale lager might be around 10-15 IBU (Budweiser is 11 IBU), a pale ale is in the 20-50 IBU range (Sierra Nevada Pale Ale is 37 IBU), while a Barleywine or IPA might be in the 50-100 range. Simple enough, right?
But here are the two kickers:
First, a beer with strong maltyness will have to have a a much higher IBU rating to balance the malt. So an IPA and a Stout might both have 60 IBUs, but the IPA will have a much stronger bitter taste than the stout since the ratio of hops to malt is tilted far to the hops side in the IPA.
Secondly, although brewers may pump their beers full of as much hops (and therefore alpha acid) as is possible, i.e. 1000 IBU, the human palate is incapable of perceiving anything more than about 100 IBUs.
Mikkeller 1000 IBU, Denmark. |
*Remember that bitterness, hop flavor and hop aroma are three different things achieved through infusing the hops for different amounts of time in the the boil. Therefore, a high IBU beer may not have a huge amount of hop flavor or aroma.
Friday, January 7, 2011
Day 7, 1.7.11, Amarcord
I fancy myself pretty in tune with Italian food and beverage culture. I've worked in Italian restaurants for the past several years. I'm familiar with ossobuco and falanghina, and I know my angelotti from my corzetti. Just an amazing culinary tradition, a wonderful culture of delicious food and beverage.
But I've also tried their beers, (Peroni, Birra Moretti are the big two) and they are... what's the word?... oh yes, god awful.
So whenever I see a new Italian beer, I think to myself, "hmmm, maybe this one is palatable". And this one was no different. My wonderful wife Lesley picked me out a few beers to get my project rolling and Amarcord was one of them. It comes in a large handsome swing-top bottle in sort of the shape of an inverted maraca. The bottle's labels reads "premium amber ale" and "unique Italian craft beer"
Popping it open and pouring it into the glass, I found it very lightly effervescent. It's rich amber in color and crystal clear. On the nose, it's a bit smoky and smells syrupy sweet (if that makes sense). And on the palate? It is absolutely terrible. I hate to say it, but this beer is just disgusting. As the nose suggests, it has a full sticky body. The front palate is almost cloyingly sweet; heavily malted with not an inkling of hop balance. And the finish is so disgustingly sour and skunky that it makes me gag with every sip I attempt. I tried to think of a redeeming quality of this beer to give it another point or two, but I could not. And since the scale is one (not zero) to ten, I will score it a 1 out of 10. Not recommended.
And so my quest for a good (I'm not even looking for great anymore) Italian beer goes on. If you have any recommendations, please leave them in the comments. I love you.
But I've also tried their beers, (Peroni, Birra Moretti are the big two) and they are... what's the word?... oh yes, god awful.
So whenever I see a new Italian beer, I think to myself, "hmmm, maybe this one is palatable". And this one was no different. My wonderful wife Lesley picked me out a few beers to get my project rolling and Amarcord was one of them. It comes in a large handsome swing-top bottle in sort of the shape of an inverted maraca. The bottle's labels reads "premium amber ale" and "unique Italian craft beer"
Popping it open and pouring it into the glass, I found it very lightly effervescent. It's rich amber in color and crystal clear. On the nose, it's a bit smoky and smells syrupy sweet (if that makes sense). And on the palate? It is absolutely terrible. I hate to say it, but this beer is just disgusting. As the nose suggests, it has a full sticky body. The front palate is almost cloyingly sweet; heavily malted with not an inkling of hop balance. And the finish is so disgustingly sour and skunky that it makes me gag with every sip I attempt. I tried to think of a redeeming quality of this beer to give it another point or two, but I could not. And since the scale is one (not zero) to ten, I will score it a 1 out of 10. Not recommended.
*click*
And so my quest for a good (I'm not even looking for great anymore) Italian beer goes on. If you have any recommendations, please leave them in the comments. I love you.
Thursday, January 6, 2011
Day 6, 1.6.11, Full Sail - Wreck the Halls
Tonight, a seasonal beer from Full Sail: Wreck the Halls. It's an American IPA and "Winter Warmer" Hybrid. It's 6.5% ABV and 68 IBU.
It's a very deep hazy amber, nearly red. On the nose, plenty of floral and citrusy hop notes. There is a bit of honey aroma as well. This beer tickles the palate with really nice hop bitterness, which is backed up and balanced by its sticky sweet malty-ness. It really coats the mouth with the velvety texture provided by the malt's residual sugar.
It's the balance though that really makes for a nice easy drinking holiday beer. With some seasonals being so heavy, bold, and high in alcohol, it's nice to find one that's designed for the holidays but is a great beer to enjoy by the pint. This one fits that bill.
In the past, I've found Full Sail rather hit and miss, so I was pleased to find this one really very enjoyable. Definitely a hit. 8 out of 10.
It's a very deep hazy amber, nearly red. On the nose, plenty of floral and citrusy hop notes. There is a bit of honey aroma as well. This beer tickles the palate with really nice hop bitterness, which is backed up and balanced by its sticky sweet malty-ness. It really coats the mouth with the velvety texture provided by the malt's residual sugar.
It's the balance though that really makes for a nice easy drinking holiday beer. With some seasonals being so heavy, bold, and high in alcohol, it's nice to find one that's designed for the holidays but is a great beer to enjoy by the pint. This one fits that bill.
In the past, I've found Full Sail rather hit and miss, so I was pleased to find this one really very enjoyable. Definitely a hit. 8 out of 10.
Day 5, 1.5.11, Black Boss Porter
Another Polish beer tonight: Black Boss Porter This is a porter that, true to its name, is black... or at least very dark brown. I'm drinking it tonight out of one of my "My goodness, My Guinness!" pint glasses. It certainly could pass for the quintessential Irish stout if one did not attempt to smell or taste it.
The nose is subtle, earthy and with notes of cocoa. On the palate, Malt takes center stage (as the style dictates). A strong malt bitterness leads off, opening to a rich cocoa and coffee mid-palate. There is some definite roasty hints too. The finish is smooth, long and lingering. It's mouth watering long after having swallowed.
And now, after having had a few minutes to come up to temperature hints of maple syrup are becoming evident in the nose and palate
Black Boss isn't overly heavy, but it is defiantly a substantial beer. At 9.4% ABV, it's sitting right on the 'imperial' fence.
This is a really tasty, interesting, complex porter. I wish I had opened it on a night with more time to kill, because its a beer that deserves to be nursed. I think this single pint has maybe an hour and a half of enjoyment if I did it right. But I'm off to bed, for the mountains are calling. Tomorrow is a SKI DAY!
8 out of 10
The nose is subtle, earthy and with notes of cocoa. On the palate, Malt takes center stage (as the style dictates). A strong malt bitterness leads off, opening to a rich cocoa and coffee mid-palate. There is some definite roasty hints too. The finish is smooth, long and lingering. It's mouth watering long after having swallowed.
And now, after having had a few minutes to come up to temperature hints of maple syrup are becoming evident in the nose and palate
Black Boss isn't overly heavy, but it is defiantly a substantial beer. At 9.4% ABV, it's sitting right on the 'imperial' fence.
This is a really tasty, interesting, complex porter. I wish I had opened it on a night with more time to kill, because its a beer that deserves to be nursed. I think this single pint has maybe an hour and a half of enjoyment if I did it right. But I'm off to bed, for the mountains are calling. Tomorrow is a SKI DAY!
8 out of 10
Wednesday, January 5, 2011
Day 4, 1.4.11, New Belgium, Mothership Wit
I have never tried this beer before for two reasons: 1 - It's a wit, which I'm not really that into. 2 - it's made by New Belgium, which I'm not really that into.
And it was everything it promised, it was fine. I think that New Belgium tried really hard to make it a beer that was approachable and not too "weird" for the average American beer drinker. Although it does have a characteristic cloudy wit-ness to it, it's quite pale and yellow. It looks like a Budweiser with a few drops of milk in it. The nose is nice. There's a good amount of earthy spice and that Belgian-y banana aroma. On the palate, it starts out good, fairly smooth and nicely hopped. But it really falls flat on the finish. The whole palate seems to drop off into a kind of Heineken-esk skunkieness.
So I salute New Belgium for attempting a beer in the style of their namesake, but I just feel it could be so much better, more refined. Overall, eh... 5 out of 10.
On the upside, I did get to sit and sip at Rudy's Can't Fail Café in Emeryville. Good little spot. They serve food till 1am! And they have Lagunitas IPA in the bottle.
And it was everything it promised, it was fine. I think that New Belgium tried really hard to make it a beer that was approachable and not too "weird" for the average American beer drinker. Although it does have a characteristic cloudy wit-ness to it, it's quite pale and yellow. It looks like a Budweiser with a few drops of milk in it. The nose is nice. There's a good amount of earthy spice and that Belgian-y banana aroma. On the palate, it starts out good, fairly smooth and nicely hopped. But it really falls flat on the finish. The whole palate seems to drop off into a kind of Heineken-esk skunkieness.
So I salute New Belgium for attempting a beer in the style of their namesake, but I just feel it could be so much better, more refined. Overall, eh... 5 out of 10.
On the upside, I did get to sit and sip at Rudy's Can't Fail Café in Emeryville. Good little spot. They serve food till 1am! And they have Lagunitas IPA in the bottle.
Day 3, 1.3.11, Arend Tripel
To observe the 24 anniversary of the birth of my younger brother John, I supped a beer last night that he'd REALLY like. I stopped by Bloodhound (a bar that I really liked) in San Francisco and tried Arend Tripel.
I found it to be a truly delightful beer in a style that I don't usually prefer. It's medium golden in color, and it's cloudy, with enough body to back up it's bold flavors. On the nose, the beer offers an incredible, complex fruity and slightly floral aroma. Banana, peach, herbs. I feel like I could enjoy this beer just sitting and sniffing. But then there is the palate. It starts quite sweet and fruity but finishes slightly sour and dry. There are musty spice notes too that remind you to go back and find them in the aroma as well.
It's really just lovely to drink. It's around 8%ABV which makes it nice and drinkable without kicking you in the pants like some tripels. A really awesome beer. 9 out of 10.
I found it to be a truly delightful beer in a style that I don't usually prefer. It's medium golden in color, and it's cloudy, with enough body to back up it's bold flavors. On the nose, the beer offers an incredible, complex fruity and slightly floral aroma. Banana, peach, herbs. I feel like I could enjoy this beer just sitting and sniffing. But then there is the palate. It starts quite sweet and fruity but finishes slightly sour and dry. There are musty spice notes too that remind you to go back and find them in the aroma as well.
It's really just lovely to drink. It's around 8%ABV which makes it nice and drinkable without kicking you in the pants like some tripels. A really awesome beer. 9 out of 10.
Sunday, January 2, 2011
Day 2, 1.2.11, Żywiec
And now a beer hailing from the land of my ancestry: Poland. Żywiec is a medium bodied lager that seems to follow all the rules of a traditional (average?) German style lager. It's 5.6% ABV; I imagine not more than 15-20 IBUs. It's crisp and clear, light to medium yellow in color and has a yeasty and somewhat fruity or citrusy nose.
On the palate, a strong malty flavor with almost a sour finish reminds me of many of the lagers the boys and I sipped but gulped while traveling Europe in college. Mind you most times we simply made a sipping motion to the waiter and uttered "Bier, bitte." in our best terrible German accents. We drank whatever they were pouring. It was summertime in Bavaria and the bier came in litres, and to me this is exactly the situation to which I think Żywiec is best suited: a decent hot weather session sipper. Which makes me wonder why I'm drinking it on January second... 6 out of 10.
On the palate, a strong malty flavor with almost a sour finish reminds me of many of the lagers the boys and I sipped but gulped while traveling Europe in college. Mind you most times we simply made a sipping motion to the waiter and uttered "Bier, bitte." in our best terrible German accents. We drank whatever they were pouring. It was summertime in Bavaria and the bier came in litres, and to me this is exactly the situation to which I think Żywiec is best suited: a decent hot weather session sipper. Which makes me wonder why I'm drinking it on January second... 6 out of 10.
Saturday, January 1, 2011
Day 1, 1.1.11, 21st. Amendment Back in Black
Stopped in to 21st this New Year's day for a quick sampling if Back in Black. It's a dark IPA at 7.2%ABV and 65 IBU. Innitially I was (pleasantly) surprised at the fact it seemed a bit thin. It's near jet black color made me wonder if it'd be syrupy and stout like. But it's not. It's an easy drinking, smooth, not-to-roasty porter mashed up with a not-to-hoppy IPA. It certainly is a beer practicing moderation. (Unlike some of my favorites on the other end of the spectrum, i.e. Pliney.) so to me this beer drinks like a really nice winter IPA. The hops are definatly co-staring with the malt body and it makes the beer really a lovely pint. All in all an 8 out of ten in my book. Quite good. See you tomorrow.
Note to self: return to 21st Amendment during baseball season.
Note to self: return to 21st Amendment during baseball season.
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