tag:blogger.com,1999:blog-68190780582142684242024-03-12T22:50:55.074-05:00Sud SavantDrink it like beer.
Taste it like wine.Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-6819078058214268424.post-20718282682531289812016-10-27T19:29:00.000-05:002017-02-27T19:31:06.681-06:00Wander - Googly Eyes<div dir="ltr" style="text-align: left;" trbidi="on">
I feel like I'm about to have a "Dark Helmet moment." Explaining how I came into this beer is going to sound a bit like "I am your father's brother's nephew's cousin's former roommate." A coworker and friend, who also likes craft beer, is also a graphic designer. He of course has other friends who like craft beer and a few who brew it. One of those friends has started Wander Brewery and needed my coworker to design a can for him. As part of the payment, my friend received some of said beers he helped to package, and shared a can with me to celebrate his success.<br />
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That turned out much longer than Dark Helmet. Maybe one of the powers of the Schwartz is brevity. In any case, this pint can labels as a Double IPA and hails from Bellingham, WA. Can I expect one of the West Coast hop bombs or one of the trendy new cloudy East Coast concoctions? One way to find out. Let's pour!<br />
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<a href="http://3.bp.blogspot.com/-OVOcUWmfEMk/WBLBijzEiLI/AAAAAAAABqI/9MgscQJdmbgqiSVw7JjoS9ijmdMoEoLywCK4B/s1600/IMG_3386.JPG" imageanchor="1"><img border="0" height="400" src="https://3.bp.blogspot.com/-OVOcUWmfEMk/WBLBijzEiLI/AAAAAAAABqI/9MgscQJdmbgqiSVw7JjoS9ijmdMoEoLywCK4B/s400/IMG_3386.JPG" width="300" /></a></div>
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<b><u>Aroma 9/12</u></b></div>
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First to the nose is pineapple, but grapefruit and pine resin are also abundant. I'm going to give this another sniff after it's had a chance to warm up a bit... OK, some caramel malts are finally starting to poke through, which is to be expected. Grapefruit is now the primary aroma. Smells like a DIPA, but isn't particularly earth shattering.</div>
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<b><u>Appearance 3/3</u></b></div>
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Appropriate for this time of year, the beer pours a bright, pumpkin-y shade of orange into the glass with copper glints abundant. The beer is surprisingly clear - not a trace of cloudiness here to hint at some sort of East Coast styling (not even with a swirl of the can to stir up the dregs). Pillars of bubbles stream to the surface like a champagne, giving at least a consistent half finger of foam even after the beer has sat temporarily. That ivory-colored head starts out looking thick like whipped heavy cream, but eventually leaves big gaps where large bubbles have escaped. Nice lacing too.</div>
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<b><u>Flavor 19/20</u></b></div>
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After smelling those caramel malts, I expected a sweeter introduction to Googly Eyes. Instead, it was rather neutral or cream-like, which does allow one to pay attention to the body and mouthfeel rather quickly. A quick touch of light caramel, almost honey-like, sweetness and then the hop profile kicks into full gear and it's off to the races. My notes list the following flavors and I almost couldn't jot them down fast enough: weed, earth, spiciness, pepper, woody, resin. This is definitely not the citrus cocktail that most folks fawn after, but that certainly doesn't make it any less complex nor any less of a feat to bring out all those flavors. How many hop varieties are in this anyway? The longer you hold it in the mouth, the more you will discover. The finish is more of the spice and pepper, plus a tiny bit of the 8.5% ABV. Well, if you've held it in your mouth. Quicker swigs allow that crazy hop profile to blend a little more with less-than-intense sweetness. Aftertaste is that grapefruit bitter and tingle on the tongue, plus that undeniable earthiness.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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Big and solid, without being syrupy or heavy. Perfect level of carbonation that gets an assist from the peppery hops that are prickly on the tongue. Alcohol warmth is basically hidden. I'm pretty sure I could drink this faster than I should.<br />
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<b><u>Overall Impression 9/10</u></b></div>
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That hop profile is impressive! Lots going on there. Appearance is appropriate, mouthfeel is great, drinkability is dangerously high. The aroma seemed to be the beer largest shortcoming. Of course, I am just recovering from a cold, but as I can breathe through both nostrils, I hope this isn't too large of a handicap. I would definitely buy a 4-pack of this,or feel comfortable giving it to a hop head friend.</div>
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<b><u>Total 45/50</u></b></div>
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Definite "bonus points" for hop complexity. I said it before, this bitter, earthy mix isn't everybody's cup of tea, but that shouldn't detract from the variety of flavors presented.. Hop heads will love it anyway. The sweetness is a bit "watered down" for as big a style as a DIPA should be, then again a larger malt sweetness may have hidden some of the hop complexity. Though with the aggressive flavors in these hops, I find that unlikely. That and the basic aroma are all that are holding this beer back in any fashion. In my mind, the complexity is the significantly more difficult characteristic to produce </div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-14183897973161808172015-09-13T20:08:00.000-05:002016-10-27T21:36:28.561-05:00The Alchemist - Heady Topper<div dir="ltr" style="text-align: left;" trbidi="on">
Out of the blue, an old college buddy named Wilder texts me. This is the transcript.<script type="text/javascript">
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<i><b>Wilder:</b> Hey question for you. You still doing that beer review?</i></div>
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<i><b>Sud:</b> I still have it, but I haven't written on it for quite some time. Though I know I will when I try some on my bucket list that I want to remember.</i></div>
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<i><b>Wilder:</b> Is Heady Topper on that list?</i></div>
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<i><b>Sud:</b> I would say so.</i></div>
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<i><b>Sud:</b> Consider my curiosity piqued.</i></div>
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<i><b>Wilder:</b> My dad just came back from VT and brought 7 cans with him. I asked if he'd be part with 1 to another beer nerd who named their first kid the same name as my brother. He said sure.</i></div>
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<i><b>Sud:</b> You keep this shit up and I'm gonna name the next one Wilder.</i></div>
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At that point, in the true spirit of craft beer altruism, he also tried to tell me he wanted nothing in return and offered to transport the beer to me! Thrilled enough with the prospect of finally being able to try Heady, I gave him a Prairie Artisan Ales "Christmas Bomb" and went to pick the beer up myself. However, this did not diminish my appreciation one bit. Heady is obtainable in the Midwest but typically one must be willing to part with some pretty primo barely pops in order to do so. That said, this opportunity is being relished for the gem it is. Let's pour!</div>
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***<i>Note: Both of my prized tasting glasses from Port City Brewing have met rather unfortunate ends; neither at my hands. Also, my typical "beer reviewing space" is in the process of being remodeled. Those two things in mind, there has been a rather unceremonious change in glassware and location, both of which are temporary.***</i></div>
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<u><b>Aroma 12/12</b></u></div>
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Strong pine followed by aromas of its <i>cannabaceae</i> relative and some distant mustiness. All of this is sitting atop a large supporting cast of sweet malts that are difficult to discern through the wash of citrus nectar. If there's something that The Alchemist is missing here, I can't think of it. Color me impressed. As the beer begins to warm the pine is replaced very distinctly by the tropical fruits and the slight sting of resin.</div>
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<b><u>Appearance: 3/3</u></b></div>
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A pleasant bright and hazy ochre with accents that, appropriately for this time of year, remind one of a ripe cantaloupe. Head is thin, nearly as white as the paper on which I'm taking my notes, and thin - taking very little time to settle as a barely a film on the beer's surface. Translucent.</div>
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<b><u>Flavor 20/20</u></b></div>
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Initial flavors were hard to isolate because this beer jumps right into the body. Very reminiscent of grapefruit, with a mixture of bitter and citrus sweetness dancing together as able partners. At first, the main body offers mostly bitter flavors, but once the mouth has conditioned to that a wonderful array of flavors takes over: resin, honey, and grapefruit. I'm going to take a minute to make an analogy about the grapefruit in this beer. It's like Jelly Bellys to regular jelly beans. Jelly Bellys are amazing, right? Why? Because they taste exactly like what they say they will. Pear? Buttered popcorn (my favorite)? Mango? Jelly Belly nails it every time. Heady Topper is like tasting a grapefruit flavored Jelly Belly. Sure, using a standardized vocabulary you state that many beers offer grapefruit flavors. That's like comparing a red jelly bean to Jelly Belly's cherry flavor. Jelly Bell actually tastes like the real thing. So does Heady Topper. It tastes like honest-to-goodness grapefruit. No analogy. No kinda-sorta-almost. Grapefruit is in there. And the strange thing is, I don't enjoy eating that actual fruit, but I dig this beer. </div>
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Anyway, like I was saying: resin, honey, grapefruit. But as it warms, much like in the aroma, those tropical fruit flavors are becoming more pronounced and getting ready to party. The aftertaste at first was musty, but again, after the mouth becomes conditioned, things change. It went from musty to almost the complete opposite end of the scale by showing off its sweet tropical hoppy flavors. Finish is a bready sweetness with a true, but never overwhelming, bitter earthiness that lasts and lasts and gives the beer's final impression. Maybe even a little peppery? Yes, definitely peppery, but only after the 8% ABV has subtly and finally revealed itself ever so briefly. This is not a palate wrecker by any means, but more of a showcase of what hops are capable of in skilled and nurturing hands.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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Just wow. Bigger beers should take note. There is plenty of sensation of carbonation on the tongue, but never in danger of becoming prickly nor effervescent nor heavy and sluggish. It's perfect. Furthermore, it helps cover up the medium-heavy body of this DIPA and makes it ridiculously drinkable. Even the alcohol warmth is all but invisible until well after the swallow. Well done at every possible turn.</div>
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<b><u>Overall Impression 10/10</u></b></div>
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Confession: Heady Topper didn't instantly "wow" me. It was not some beer that kicks your palate's face and then demands its lunch money. There was no wide-eyed epiphany, pillar of light, or chorus of angels. This beer's approach was much more cerebral. It shows you one facet, then quickly changes to show yet another. Before half the beer is gone, you've tasted 8 or 9 very different flavors, and smelled nearly as many aromas. This is a technical masterpiece of hops. Admittedly, it seems unfair to label something as "technical" when it abounds with such pleasing aesthetic qualities, but with such complexity I find anything else less plausible.</div>
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<b><u>Total 50/50</u></b></div>
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Much like cooking, the brewing of beer is as much science as it is art. People like Alton Brown have shown us the science behind delicious recipes and combinations, and others can combine ingredients without any training except experience in a way that bends chemistry to their will while simultaneously ignoring it. Which does Heady Topper do? I'm tempted to say the former. The mastery of hops in this beer is so complete that I find it hard to believe that anything but careful study and tedious practice could be its foundation. Regardless of its origins, the beer has clearly earned its reputation. I am typically skeptical of such widely-acclaimed brews, but the endless complexity, drinkability, and perfect mouthfeel have easily won me over and earned a perfect score. I have never had a more complex beer that changes more in the glass than Heady Topper.<br />
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Speaking of complexity, Heady is a beer I would love to do a vertical of week by week. I feel that its complexity warrants it and new flavors would come and go as the beer ages and changes. To anybody who has that access and opportunity, a toast to you. Don't let that opportunity slip by.</div>
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Thanks Wilder!</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-65108206791391556452015-01-03T17:57:00.004-06:002015-01-03T17:57:59.711-06:00Russian River - Pliny the Elder<div dir="ltr" style="text-align: left;" trbidi="on">
I knew this day would come. Tolstoy once wrote, "The two strongest warriors are patience and time." I have been as patient as a statued saint and have watched years pass before this day would come. Today, I get to sample one of those most revered, sought after, and highly touted beers in America - Pliny the Elder. While our friends on the West Coast don't have as much trouble as the rest of us acquiring this elixir, it remains a "whale" to the population at large. Well, today call me Captain Ahab because this is one whale I intend to slay.<div>
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However, as excited as I am to finally taste Pliny in all its glory, I am also somewhat apprehensive. I mean, Pliny is every definition of a whale. It has limited production, acclaimed flavor, is highly sought, and is far from being distributed on a national scale (as far as I know). I've heard about ol' Pliny since the early days of my craft beer drinking experience. Can it possibly measure up to the hype? Can all the searches and all the trades that happen around the country be worth it? I'd be lying if I said my heart didn't feel the suspense a little bit. Time to go whaling. Let's pour!</div>
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<b><u>Aroma 11/12</u></b></div>
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A snifter is not required to draw the strong and complex hop aromas from this pint. Straight from the bottle is a rush of pine, grapefruit, and sweet, sweet malts fighting a dissonant resin. No tropical fruits are detectable as in many of the more recent contenders vying for "King of the IIPAs," but a more traditional IIPA aroma is not a hindrance in the least. Warming slightly, the sweet malts come more into play and their sweetness mingles in harmony with the citrusy cloud of hops.</div>
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<b><u>Appearance 3/3</u></b></div>
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For how "big" the beer smells, its 8.0% ABV, and its reputation, I was quite surprised to see how light in color Pliny was. Bright as a sunny day and nearly as golden, Pliny's high clarity added to its brilliance in the glass. An ivory colored head fades to pure white head as the beer seeps down and through. It enjoys a moderate retention, but rests mostly as a ring on the beer's surface.</div>
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<b><u>Flavor 20/20</u></b></div>
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Do I have to stop smelling it? All right. The big moment. Here we go. Things start out much less sweet than I had anticipated based on the aroma. First notes are grassy, peppery, earth, and already the hop bitter is present in a nicely understated role. Other sips yielded similar earthy notes, but the beer comes alive when you take a big ol' mouthful. My timidity in the effort to savor the beer would have ruined it, had I drank the whole glass in the same fashion. A healthy swig brings those sugary, honey-rich malts out to play as a fine balancing ingredient to the bitter hop flavors. These larger gulps also let the sweetness of grapefruit and malt become factors much earlier (and likely as my tongue further acclimates to the hops). Good heavens, for a hop heavy style, the balance is spectacular and easily one of this beer's strengths. Lots of woody hop flavor in the backbone with plenty of sweet grapefruit and classic IPA malts. The finish, of course, emphasizes the bitter as the beer washes over those rearmost "bitter" taste buds, but despite this biological disadvantage, the sweetness from both hops and malts remains remarkably persistent. There's even a freshness there that I can't quite explain. The aftertaste is resinous, pleasantly sticky, and finally betrays a slight warmth on the exhale.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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Tremendous in every aspect. The brew is wonderfully smooth, with a perfect carbonation that makes it presence known, yet refuses to interfere. A quick swish in the mouth turns things even more creamy. It has a hearty body that carries the flavor well without being cumbersome or sluggish, and as mentioned in the "flavor" section, the ABV is all but hidden for nearly the entire experience.</div>
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<b><u>Overall Impression 9/10</u></b></div>
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Well, I don't know how anything could measure up to the reputation this beer has. However, if I were to be ranking a beer of any other name, its superior qualities would still stand out. Not only is this beer to style, but it does so in excellent fashion. Beautiful aroma, well balanced, and a perfect mouthfeel make it easy to see why people clamor over it. So why the score only of 9 in this category? I just didn't get as excited about it as I do some other beers. It's an outstanding beer, no question. I just didn't fall in love.</div>
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<b><u>Total 48/50</u></b></div>
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While far from a bad score, the 48 points may be a bit lower than most folks would rank it given the hubbub surrounding this brew. Technically superior and certainly savory, I enjoyed my first bottle of Pliny quite a great deal. That said, after sipping I did not pull it away from my lips and in wide-eyed enthusiasm exclaim, "Wow!" There are beers that will do that do me, many of which are stouts, that absolutely floor me with their strength, flavor, creativity, and complexity. Pliny, impressive as it is, did not earn that high honor. It's still an honor roll, 'A' student, just not A+, valedictorian student that also attends space camp. I love the balance, I love the mouthfeel, and I very much look forward to the next opportunity I get to taste this elusive treat from Russian River.</div>
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<i>Note: For those wondering, this particular bottle was bottled on 11.21.2014 and consumed on 1.03.2015. That's 52 days for you counting at home. Not its absolute, most fresh, but still within the guidelines for IPA freshness.</i></div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com1tag:blogger.com,1999:blog-6819078058214268424.post-18473291554398907282014-07-01T22:31:00.004-05:002014-07-01T22:31:41.419-05:00Goose Island - Pere Jacques (aged 5 years)<div dir="ltr" style="text-align: left;" trbidi="on">
Not many people are forgetful or patient enough to age a bottle of beer for five years. Luckily, I happen to be a little of both, no matter what my wife tells you about the whole patience thing and the new/exciting expletives I invent during video game play. On the label of Goose Island's high(er) end beers, it is claimed to develop in the bottle for up to five years. The bottle of Pere Jacques that I will be reviewing today has been aged for 62 months to the day, past the date it was bottled. I have not experimented with a beer like this before so I am excited to see how it will end. If well, that means the other aging beers in my cellar have a chance. If not, I may have wasted a whole lot of beer money. To say I'm a little anxious is to understate the matter. Let's pour!<div>
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<b><u>Aroma 10/12</u></b></div>
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The label says "Belgian style ale," but it is clearly leaning more toward the tripel in aroma. Lots of fruit present here. Mushy, over ripe apples are present along with notes of <i>real</i> apple cider, though without the spice. Bright raisins are not far behind and if I were more familiar with my dark fruits, I'm sure I could tell you if it were more fig vs something else, but all I can say at this point is that it stops short of prunes while definitely hinting at them. Absent from the "Belgian style" is any sort of Belgian yeast notes and any spice. I don't necessarily expect the former in a dubbel/tripel/quad, but I certainly expect a little of the latter.</div>
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<b><u>Appearance 3/3</u></b></div>
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Easy points here. It's a dusty copper shade when poured in small amounts, but larger amounts lend bright red and magenta highlights to the brew and make it pleasing to the eye. The head on this 5-year old beer was still (surprisingly) present in a half finger's worth of tan foam that faded with a slight crackle.</div>
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<b><u>Flavor 18/20</u></b><br /><script type="text/javascript">
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This beer takes its time to make an impression on the palate, fading straight away into its backbone of flavors and giving no introduction. The easily found primary flavors are the dark fruits from the aroma, but without the bite or subdued acidity that the apples might have brought. The cider character of the apples is still present and plays very well with the other fruits. There is a notable booziness that hid itself in the aroma, but comes across as very outgoing in the flavor. Holding the brew in the mouth allows the initial sweetness of the fruits to die down a bit and the slightly bitter, "browned apple" flavor to step forward in addition to a previously undetectable spiciness. A welcome addition to any Belgian ale! It pricks the tongue a bit, gives more interest to the bitter, and keeps things true to style. A swallow quickly brings more of the bitter as well hints of a vinous, purple grape. Ultimately, the bitter and the sugars of the dark fruits combine to give a lasting final impression of the beer. The aftertaste is more notable for its mouthfeel than its flavors, becoming somewhat sticky in the mouth and the alcohol drying on the tongue. Though it the acidity of the apples does reprise itself after a lengthy pause.</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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The body is good for the style and the spiciness <i>does</i> eventually show up if you hold it in your mouth long enough. The alcohol is just right in this beer - enough to let you know it's there, but not so much that it even comes close to taking over a flavor, even a minor one. Carbonation is adequately active, though made to seem less by the medium-heavy body is has to move through. The spiciness is a nice addition to the finish and, with the carbonation, is another way the beer's creaminess is perceptibly diminished without effecting the body.</div>
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<b><u>Overall Impression 8/10</u></b></div>
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Even for an "old" bottle, this beer is unsurprisingly tasty. Lots of dark fruits, true to its style, and a robust version of a Belgian without trying to be too huge. I would be more than pleased if someone purchase this beer for me in a pub. Goose Island prints right on the label, "Develops in the bottle for up to 5 years," and by George, they're not lying.</div>
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<b><u>Total 43/50</u></b></div>
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If one were to use the "grading scale" found in schools, this score would register a solid "B," but if you were to ask me personally I'd say an easy "B+." Bottled on May Day 2009, this beer has had to wait a long time for its heyday, and it delivers with a true to style, tasty, dark fruit laden, palate-warming treat. Furthermore, this bottle has been impeccably kept, remaining either in standard refrigerators or a special beer fridge (50 degrees Farenheit) for its entire existence. Talk about a princess. Such excellent storage conditions in mind, had there been any "off-putting" flavors, the beer would have no one to blame save itself. However, with its excellence proven, it now stands to claim all the glory. Solid work, Goose Island. I'll be trying this experiment again.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com1tag:blogger.com,1999:blog-6819078058214268424.post-13476536710164764412013-12-30T21:46:00.001-06:002013-12-30T21:46:26.079-06:00New Belgium - Coconut Curry Hefeweizen<div dir="ltr" style="text-align: left;" trbidi="on">
Is it just me or when you see a beer with "Coconut Curry" in the title, you just have to take it home? I have to know what it's like! I have to try it. I also enjoy that I'm supporting creative brewers, but my motives are far from altruistic. I want what others call "weird beers." If it weren't for weird beers how would we know that we like beers with coffee or syrup or chili peppers or smoke or <a href="http://sudsavant.blogspot.com/2011/07/mikkeller-beer-geek-brunch.html" target="_blank">weasel poop</a>? Without creative brewing we'd all be drinking fermented honey or fruit juice or something. So let's keep this progression going because if beer as we know it is this good, who knows what a few experiments might turn up over the next several hundred years! It's our solemn duty (*wink*) as craft beer drinkers. All right, </speech>, but seriously... rare ingredients are good things. This beer seems to have them and the Lips of Faith series by New Belgium has turned out some pretty damn good brews. How can I lose, right? Let's pour!<br />
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<b><u>Aroma 10/12</u></b></div>
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This is a not a bruiser in the aroma department, but I will give it kudos for performing the seemingly impossible task of incorporating all of the ingredients of its namesake into the aroma. At first this comes across the nose as a sweet-smelling hefe: gum-like Belgian yeasts and a a spicy clove note. Then you start to realize that part of the sweetness is in part thanks to the coconut. The coconut does not come across aggressively or über-sweet like some of the candies based on the same, but instead like the creamy, almost neutral sweetness of coconut flesh. In the back is the curry that steadily grows stronger as the beer warms. At first the spice is simply detectable as an overall spiciness, maybe an extra boistrous strain of Belgian yeast providing more-than-usual pepper notes or an especially zesty clove, however the curry slowly becomes more distinct to eventually take a seat as one of the predominant aromas. We are left with a Belgian yeast sweetness, made to seem sweeter by a well-hidden coconut, and loads of spice. Neither one overpowers, but both are strong.</div>
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<b><u>Appearance 2/3</u></b></div>
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Despite not mishandling this beer, I was disappointed to see white floaties traveling around my glass like annoying insects that I could not shoo away. Having not yet taken a drink, I'm unsure if they are pieces of coconut, sediment from the hefe, or some combination of both. The beer is cloudy as the style should be and pours a dusty golden hue. Its head is ivory in color and constructed of many tiny, distinct bubbles that are steadily replaced by line of their brethren rising from the bottom.</div>
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<b><u>Flavor 19/20</u></b></div>
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There is no easing your way into this beer. From the moment it hits your lips, it is upon you and greeting you as zealously as a long lost aunt during an surprise Christmas visit Things begin as a very spiced version of a hefe, but quickly the curry takes over the flavor. This is a bit scary since a curry flavored beer has been requested by approximately 1 person ever who was then promptly flogged - not a exactly a popular option. With a little bit of patience and close attention to what is being tasted, the spiciness (almost bitter for a moment) combines with a wash of coconut sweetness and the flavor turns wholly into that of a delicious Indian meal. The sweetness of the hefe was almost completely drowned out by the spices but is reborn in the coconut and the transition is surprisingly easy - huge kudos to the folks at new Belgium for spotting these complementary flavors in seemingly opposite corners. Fascinating! The finish, much like the food, leaves plenty of spice on the tongue and is perhaps partially aided by a lively carbonation. This lingering spice not only muddies the remaining hefe sweetness into an earthier, darker version of itself, but also leaves the tongue tingling in a few distinct places. The aftertaste is surprisingly non-existant or perhaps just seems that way after such unmistakable flavors.</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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The carbonation started out as extremely active, but halfway through the bottle mellowed to that of a frisky american lager. It has a medium-heavy body which actually gains a nice smoothness as the carbonation shrinks. There's no real warmth to speak of no matter what the curry tells you.</div>
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<b><u>Overall Impression 9/10</u></b></div>
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This is an impressive brew. Not only did they use such exotic and unconventional ingredients as coconut and curry, but they also missed all the pitfalls that can happen when utilizing such potent ingredients. The hefe behind these large ingredients is quite good and not some sub-par version hiding behind flavors. New Belgium found a sweet and lightly spiced beer and paired it with a sweet and spicy food. This combination may be out of left field, but works together like the field of dreams.</div>
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<b><u>Total 44/50</u></b></div>
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To say I'm surprised by how well this beer works would be an understatement. I buy a lot of unusual sounding beers. The constant experimentation and pushing of boundaries is something I find exciting in both food and drink and the ingredient list on this beer certainly satisfies that. Not only do I find these things exciting, but new ingredients also pique my curiosity. The beer has a good hefe base to it, which is only detectable in brief splashes. After that, it's "The Coconut & Curry Show," and the beer excellently replicates the taste of those succulent Indian dishes. If you like that, you're bound to like this beer. If not, it still may have something to offer. The spice and sweet, fruit-like qualities of a hefe pair surprisingly well with the same qualities of the Indian food. Granted, the curry/coconut takes the spice and fruit levels and cranks them up to a level beyond what we beer drinkers would call "imperial." The coconut/curry is an exaggerated version of the style's calling card flavors, but the similarities are undeniable; I can see why they made it. I like this beer. Tasty, unique, well done, pronounced, an excellent pairing of style and new ingredients, and it's exactly what it claims to be on the label. My only question is, if I order this in a bar, do I receive some naan instead of pretzels?</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com1tag:blogger.com,1999:blog-6819078058214268424.post-25322070308953874982013-10-29T20:54:00.001-05:002013-10-29T20:54:54.641-05:00Jolly Pumpkin - Calabaza Blanca<div dir="ltr" style="text-align: left;" trbidi="on">
It's two days before "All Hallow's Eve" and what better brand of beer is there to review than Jolly Pumpkin out of Dexter, Michigan. Not only does their name make them an obvious choice, but their often eerie bottle art and unusual flavors make them a brewer that stretches comfort zones and pushes the boundaries for many a burgeoning craft beer drinker. Today's review will be for their "Calabaza Blanca" (translated: "White Pumpkin"), an artisan white ale allegedly "brewed in Belgium's biere blanche tradition," according to the label. Jolly Pumpkin tends to focus on open fermentation and barrel aging, so one comes to expect a bit of sour goodness when cracking any of their bottles. This particular bottle is from batch 853 and was bottled on 7-28-2011. Let's pour!<br />
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<b><u>Aroma 11/12</u></b></div>
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My first whif from the bottle elicited a "Wow, that's funky!" However, things settled much more pleasantly in the glass. Overall, it is a very floral brew with a distinct sour note behind it. The sour in the aroma evokes more sour green apples than it does the pungent orange peel used in its brewing, but that is not an unwelcome development. A very earthy coriander complements things nicely... or is that a coriander that blends well with an earthy hop variety? No matter, it all adds up to a classic gueuze type aroma. Ooh, and the orange blossom floral qualities open up even more as the beer warms. This is not a light aroma! It's got some oomph behind it.</div>
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<b><u>Appearance 3/3</u></b></div>
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Everything on the mark for the style. A bright, high clarity, sunshine yellow gleams in the glass and is capped by a noisy white head that fizzes quickly to a ring around the surface. OK, so normally one expects some haze in a witbier, but with how long this bottle has been again all that sediment on the bottom is going nowhere. The clarity and color seem awfully summery for this time of year, but I won't hold that against it.</div>
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<b><u>Flavor 17/20</u></b></div>
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Wow! The sour invades your personal space like an exuberant uncle at a family reunion. The blast of intense lemony lactic flavor dulls when held in the mouth, as does the angrily aggressive carbonation, and one is left with the earthy, slightly bitter fragments of the sour-splosion that just occurred. Unfortunately, little else takes place. The bitter could just as well be from lemon peel as it could orange and any coriander spiciness is wanting at best. The finish, of course, tends to emphasize the bitter a tad more than in the backbone of the beer, but that's about the only change. It is of course ridiculously dry, but that is aided gradually by the sour left in the mouth that inspires a helpful dose of saliva. Very tasty and not light on flavor, but extremely simple aside from the sour and earthy bitter.</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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The body in this beer is nearly nonexistent. I mean almost water, people. That is fixed a bit once the zealous carbonation has quickly died, but even then the beer can be called very light at best. Normally, a carbonation level this high would interfere tremendously with the texture of the beer, but with a beer this light it really can't do much damage. Any further negative effects of such high carbonation, even for a bottle conditioned beer, are lessened by the simple fact that the bubbles are so damned tiny. I have no idea how they did it, but they did. A mouthfeel like this and the accompanying low ABV of 4.8% lead me to think of this beer as more of a simple gueuze or a musty berliner weisse than any sort of white ale or witbier.</div>
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<b><u>Overall Impression 7/10</u></b></div>
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This is well made, robust in both aroma and flavor, and definitely something for someone getting into sour beers to try. Its body, sour flavor, and high carbonation all keep it a refreshing beer, while the low ABV and light body mean you could probably drink quite a few if the flavor wasn't so intense. In fact, this brew is probably meant to be drank in quantity or popped like champagne, but its simplicity doesn't quite fit the bill as something to sit down and savor.</div>
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<b><u>Total 42/50</u></b></div>
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This is a tasty beer. Or rather a tasty sour champagne that is barely less dry than real champagne - and with less alcohol. This is a refreshing change of pace from big IPAs and some of the pumpkin/yam beers of the season, but probably not enough to keep me coming back. Ultimately though, it <i>IS</i> something that I would buy to show to my friends how different and unusual beers can be. It also may be something that a drinker heavily into lambics could branch out to try. Good work Jolly Pumpkin. You've made a refreshing beer that doesn't skimp on the intensity of its flavor, but now I'd like to request some complexity.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-83670281913869634532013-09-11T21:34:00.004-05:002013-09-11T21:36:17.618-05:00Stone - Enjoy By 9.13.13<div dir="ltr" style="text-align: left;" trbidi="on">
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Stone's "Enjoy By" is a double IPA that they have released to alleviate a single problem: deteriorating hop quality. As we all know some beers are able to be aged if kept properly and that aging can alter the flavor of the beer. This can often yield some pleasing results and sometimes can do more harm than good. Hoppy beers and those with high alcohol content are often good candidates for aging as both of those qualities were originally popularized thanks to their powers of preservation. However, while hops may act as a preservative, the qualities that we all love that hops imbue to beer tend to fade rapidly as the hopped beer ages. In rare instances, this can work out, but more often than not it is less desirable and a far cry from the original intent of the brewer.</div>
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The deterioration has implications in aging, but also on the shelves. How do you know if your IPA or other hop dependent beers are fresh? How do you know you're getting the best tasting, least decayed, brewer-intended flavors? Stone provides an answer to this problem with their "Enjoy By" series. Other brewers simply use "brewed on" dates on their bottles or cans, but Stone is definitely putting their dates front and center in an attempt to promise drinkers a fresh, tasty, hoppy experience. If you were buying a hoppy beer, wouldn't one of the factors to consider be the freshness of the brew? Stone hopes so. Time to see what they're offering. Though with an IPA from Stone, a consistent maker of hop heavy styles, one can generally count on high quality. I wanted to drink one as close to the date as possible to have it at its "worst" and see how it holds up. Let's pour!</div>
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<b><u>Aroma 12/12</u></b></div>
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It's got almost every hoppy aroma that I can think of short of wood, pepper, and herb. First sniffs are beautiful and sweet, full of pineapple, pine, sweet sticky caramel malts, and grape fruit. As the drink warms more grassy and musty notes arrive and they grow more noticeable to tame the amazing initial aroma. It only grows to a moderate intensity, blending with the sweetness for balance, but not covering or overtaking it.</div>
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<b><u>Appearance 3/3</u></b></div>
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When first poured, the beer is capped with a peach pastel colored head that slowly fades to ivory shades as the beer trapped within is drawn to its brothers below. That beer pours a golden orange shade that is screaming for fall to arrive. It is a slightly hazed beer in an earthy tangerine hue. The colored head won me over.</div>
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<b><u>Flavor 17/20</u></b></div>
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Not what I was expecting. Given the nose of this beer, I anticipated a nice sweet introduction full of those sugary caramel malts and a grove's worth of citrus. In the words of the venerable Judge Smails, "You'll get nothing and like it!" The malts at the beginning were neutral at best or completely destroyed by the mothership of hop bitterness that just landed on my tongue. OK, so maybe it's not the mothership, but it's enough to destroy any other flavors and it looks like it's headed for the White House. Maybe a splash of citrus survives this resin onslaught, but little else. I wrote down earlier that I could find a semblance of the caramel, but I may have been drinking at the time. All there is now is a distant citrus, plentiful black pepper, and lots of bitter of the back of my tongue. Oddly, the finish shows some malt! The beer's body clearly indicates that Stone didn't skimp on adding malt, but you're hard pressed to find much of it in the flavor. The finish instantly ends the black pepper flavors and continues the bitter. This doesn't even give the illusion of balance, even if the caramel and alcohol heat do become slightly more present as the beer warms.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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Body is great for a DIPA, big without being a chore to drink. Peppery tingles remain on the tongue for some time after swallowing and carbonation is spot on perfect for a beer of this size - it permits for texture while largely staying out of the picture. This beer is 9.4% ABV and is camouflaged but can be detected in a few of the exhales when you take a break between sips.</div>
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<b><u>Overall Impression 6/10</u></b></div>
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One dimensional beers just don't win me over. Now, I will say that I have had other Stone "Enjoy By" dates both on draught and in bottles and I recall enjoying those more than I did this. The aroma was incredible, the mouthfeel was spot on for a DIPA, the ABV well hidden, and the appearance was solid. The flavor was the only thing that I felt was not on par for Stone's normally superior performance in the realm of Americanized IPAs.</div>
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<b><u>Total 43/50</u></b></div>
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Of course my first thought is, "Did I let it get to close to the 'enjoy by' date? Should I have drank it earlier?" Maybe. However, if Stone says it's good for another 2 days, then they'd know better that I would. Besides, isn't that what this whole beer is about: making sure the beer is fresh and providing a date with which you shoul expect a lower quality? In their defense, I suppose I drank it toward the tail end of its optimum freshness, but I also suppose that I still expected excellence inside of that date. Granted, excellence was not far off. In fact, in every category where flavor was not a factor this beer received perfect marks! However, the hop bitterness seized control like an ambitious despot and cruelly subjugated its inferiors. Do the hops play nicer in fresher batches? Undoubtedly. However, this beer just goes to show exactly what it sets out to: fresher is better. If this is it close to its worst, you know it's worth picking up earlier from that date. For those that like bitter beer, you could even pick this up after the date on its bottle, otherwise don't expect a lot beyond the bitter of an otherwise fantastic DIPA.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com1tag:blogger.com,1999:blog-6819078058214268424.post-65961359745293073102013-08-19T21:11:00.000-05:002013-08-21T15:04:35.088-05:00New Glarus - Strawberry Rhubarb<div dir="ltr" style="text-align: left;" trbidi="on">
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"<i>The reports of my death are greatly exaggerated</i>."</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Even if it means I no longer get to dress like I'm </span><br />
<span style="font-size: xx-small;">from 1979. Yes, that's my real hair and mustache.</span></td></tr>
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Beer geeks! Hello! I've missed you all! Between taking on some new responsibilities at work and being involved in some local community theater, I've barely had 30 minutes at home on any given day that wasn't spend shoveling food down my throat or preparing to enter/exit my bed. Unfortunately, this is not nearly enough time to write the craft beer reviews that I like. Fortunately, my obligation to the theater is ended and I now have my life back! Actually, it was a great time, but I'm very glad to have some time again to write about and review amazing craft beer.<br />
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As good fortune would have it, my <strike>father</strike> MOTHER, who lives close to the Wisconsin state line, was gracious enough to pick up some of New Glarus' Strawberry Rhubarb for me. You may consider me excited. Rhubarb in the spring and early summer is a childhood treat that I recall quite fondly. Whether it was in a rhubarb crisp, rhubarb pie a la mode, or just raw dipped in sugar from the bottom of a Dixie cup, rhubarb is a tart, sweet treat that absolutely sings summer. Mixing it with strawberries, as if often done in pies, is also awesome, though since I can find strawberries much more easily than rhubarb, I tend to be a bit of a "rhubarb purist" and try to find it featured by itself. I'm also excited because, duh, it's New Glarus and they make some of the best fruit beers that you will find. Even when their normal fruit crops were low in supply thanks to an drought-inducing and uncooperative Mother Nature, NG produced their Serendipity and made splendid results with what they had available. One of my favorite "fruits" AND one of my favorite brewers? I'm ready to get this party started. Let's pour!</div>
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<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/New%20Glarus/Strawberry%20Rhubarb/IMG_5255_zps95d6a0d1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/New%20Glarus/Strawberry%20Rhubarb/IMG_5255_zps95d6a0d1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love how even the red ink and the green top emulate both<br />
of the fruits that comprise this excellent beer.</td></tr>
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<b><u>Aroma 11/12</u></b></div>
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When this was first opened I could smell candy in the air. Sweet, sugary goodness enveloped me. I was wondering if it would smell any different when the nose was close, but it would end up not varying too greatly from what was first detected. This beer smells very sugared. Like the best Jelly Belly ever. Do you want that in a beer? Your call. I'm a little wary of it right now. I like fruit, but I'm not here to drink the equivilant of Kool-Aid that I used to make as a kid with an extra two cups of sugar. I'm not too worried because this is new Glarus, but usually their aromas are the strongest part of their beer and while this is far from bad, all the sweetness makes me nervous. The aromas of each fruit are detectable and with the rhubarb the sugar goodness ends up working pretty well. It's easy to remember those sugar-carrying Dixie cups we had as kids. There is an attempt at a balancing agent, though I won't go as far as to use the term "bittering agent." The sensation is more akin to that of a black tea. As this warms, it shows a hints of mustiness and reminds me of real, fresh strawberry juice from my juicing days. I suppose that gives some additional credence to it being more "authentic," but it smells so unbelievably sweet! However when it comes to New Glarus, it is easy to give them the benefit of the doubt regarding authenticity.<br />
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<b><u>Appearance 2/3</u></b><br />
This looks pretty much like cider straight from the apple orchard after you've stirred up all the sediment in it. For the most part, it's simply brown and cloudy, but New Glarus is full of tricks. Hold it up to the light and you'll quickly see a glinting ruby with all but trace amounts of the brown leaving the glass completely. Didn't see <i>that</i> coming! The head is moderate in size, cream in color, dissipates rather quickly, but stays as a creamy covering on the surface.<br />
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<b><u>Flavor 20/20</u></b><br />
When you have a beer that contains such sweet ingredients as this, it's expected that when it first hits the tip of your tongue, you'll be hit with a very forward sweet flavor. Expectation met. Though in a brief rearranging of the expected order, the tart of the rhubarb comes forward first followed by the sugary wash of strawberry juice. I suppose I would've expected the sweet sensation first given the placement of those particular taste buds on the tip of the tongue. The tart makes room for the nectar-like strawberries with getting out entirely out of the way. This two combine in the way they do in a well-made pie before turning to New Glarus' staple fruit beer finisher. By that, I don't mean how the beer finishes, it just seems that if you hold a New Glarus fruit beer in your mouth they will all (Belgium Red, Raspberry Tart, Serendipity) resort to this darker, slightly more bitter flavor. I wish I could describe it better. I suppose it's like biting a bit too close to the core of an apple. Still lots of the apple flavor that you expect, but just a hint of something bitter as well. Only the sensation in the Strawberry Rhubarb isn't bitter, it's just... I don't know. I just don't know what to accurately compare it to. Perhaps the faint "tea" note from the aroma? Do they age this in oak the way they do their Wisconsin Belgian Red? Is it just the same malt base? Are they again using aged Hallertau hops? What is it?!? I have a feeling that only Dan or Deb Carey can scratch this itch of curiosity, but if any of you awesome craft beer people out there know, PLEASE comment below! The actual finish is a lingering tartness (no surprise there), that much like the beer when in the mouth, gives way to the "mystery flavor" in the aftertaste while the mouth is left with an unexpected dryness considering how sweet and tart the beer is.<br />
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<b><u>Mouthfeel 5/5</u></b><br />
As always, when it comes to New Glarus fruit beers, the mouthfeel is more than you expect. They never miss a chance to dive out of the way of "average." This brew successfully avoids the over bubbly and thin qualities that a lot of lesser lambics tend to find. The beer, while ample in carbonation, provides it with microscopic bubbles. This keeps the beer feeling lively in the mouth, but without the prickle of over-carbonation (or the burps). It also lets the beer feel more substantial by allowing the drinker to feel more of the actual liquid than the bubbles, contributing to a heavier and silkier mouthfeel.<br />
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<b><u>Overall Impression 10/10</u></b><br />
It's a New Glarus fruit beer, what did you expect, a sub-par effort? Other than an aroma that I basically couldn't convince my brain wasn't some crazy, new, amazing, Skittle flavor and a somewhat murky appearance, this beer earns top marks all around. Strong aroma, well-blended and captured flavors, and a great mouthfeel all make this yet another fruit beer to find from New Glarus. If you haven't had a New Glarus fruit beer, there's no excuse. Make a friend in Wisconsin, trade them something amazing from your area, and get it. If you want to drink world class beers, you can't miss them.<br />
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<b><u>Total 48/50</u></b><br />
I try hard to reserve high scores for beers that really "wow" me. But how can you be wowed when you expect greatness? It's like the honor roll student that brings home another report card full of straight A's. "Great job honey. Throw it on the pile with the rest of 'em." But you know what? It's still an A. It's still another testament to continued excellence. Some might say that this beer doesn't differ much from the other New Glarus fruit beers; that they just did it with a different fruit. I say, "If it ain't broke, don't fix it." Dummies. More for me.<br />
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Keep making the good stuff NG, and I'll keep puttin 'em away. Cheers!<br />
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com2tag:blogger.com,1999:blog-6819078058214268424.post-90187097529185930842013-07-22T07:12:00.000-05:002013-07-22T07:12:05.010-05:00Ska - Vernal Minthe<div dir="ltr" style="text-align: left;" trbidi="on">
Some people simply don't drink stout in the summertime. I may understand that reasoning after running a race, having done yardwork, or otherwise spending all day in the sun, but I fail to see the problem with a delicious stout simply because of a little heat wave. A heat wave that has been mercilessly bashing the Midwest and East Coast with a fury of an axe-wielding Viking berserker. Besides, Ska's Vernal Minthe even has the word "vernal" in the title meaning <i>"1. of, relating to, or occurring in the spring. 2. fresh or new like the spring." </i>So they clearly don't want me to fall into the trap of only drinking beer styles during certain seasons, right? Guys?<script type="text/javascript">
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Oh, who cares when you drink a particular style! I like stouts. A lot. I might knock over my own mother to get one (sorry, mom). In case you couldn't guess today's review is for Ska's minty experiment in the stout world. I'll tell you, they must be doing something right because I essentially have to battle my wife in a no-holds-barred, Jackie-Chan-meets-Jason Bourne-style battle, just for one of these cans every time I bring them in the house. Let's pour!</div>
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<tr><td class="tr-caption" style="text-align: center;">Some good pulp-like can art.</td></tr>
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<b><u>Aroma 10/12</u></b></div>
<div>
Ever open a package of Girl Scouts' Thin Mints cookies? Of course you have. They're legalized crack. Because you have opened one of those silver-wrapped, cylindrical diet wreckers, you can also imagine what this beer smells like. Roasted malt is present first, but is quickly overwhelmed by the peppermint and spearmint. The result is a cooling, menthol minty-ness that also manages to incorporate some darker cocoa aromas. The mint cooling is the primary aroma, but it shows a healthy promise for the beer beneath it.</div>
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<b><u>Appearance 2/3</u></b></div>
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It looks like a stout should, but I withheld a point for the lackluster head. It was a nice tan color, but couldn't even raise a finger's worth of foam and died a death as inglorious as its birth. This beer is all but black, with some dark coffee browns along the edge when held to light.</div>
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<b><u>Flavor 18/20</u></b></div>
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The early combination of dark chocolate/cocoa notes and the bright mint, make the Thin Mints comparison an easy one to make. Thankfully, that is not all the beer offers. As it sits in the mouth the mint remains, but the cocoa tones begin to becomes a sweeter more molasses-like note. It's sweet, but dark in a way that is appropriate to the beer's composition. Lots of neutral malts also begin to appear, which of course offer little in the way of flavor, but in this case do help the beer transition to the finish. Put the beer on the tip of your tongue to get a tingly, sweet sensation. The finish is also a mint reprise, but with little else to combat the mint it becomes as fresh and refreshing. Any lingering flavors are fairly light, but the omnipresent mint tingle along with some dark, almost charred, malts, and a bit of a peppery bitterness all come together in a pleasant echo of the beer you just enjoyed.</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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Ah. So this is where they tried to make it a "seasonal stout." The mouthfeel is not what one typically comes to expect from a stout. The body is a solid "medium," but the carbonation is aggressive and prickly. Maybe this is in concert with the menthol-like cooling of the mint somehow? Is it just an illusion? Eventually that carbonation dies a bit and the beer is smooth down the throat with a little bit of sticky cling.</div>
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<b><u>Overall Impression 9/10</u></b></div>
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Not an "all the time" beer, but it certainly did what it set out to do. It's not often that some of these "flavor experiments" turn out for the best, but this is one that has succeeded. The aroma is spot on, the appearance is black and... well, that's about it, the flavor is distinct and harmonious, and the mouthfeel is pretty darn close to style. It's a nice experiment that I'm bound to drink again one day and until then will undoubtedly use this beer in conversations of unusual beers.</div>
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<b><u>Total 44/50</u></b></div>
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Not a bad score in my book, though this stout undoubtedly will have its detractors. It's a distinct, unique flavor and that simply won't appeal to every single craft beer drinker out there. Does it taste like a thin mint cookie? Yes. Has my wife discovered that it pairs insanely well with a mint chocolate chip ice cream sandwich. Within moments of tasting it. Can you drink this in any season? Of course. I've never had a stout with mint in it before, but after drinking this I wouldn't be afraid to try others' forays into the combination. I claim this as a successful experiment by Ska! They tried something different, did what they said they would regarding a new flavor, and it turned out pretty darn well.</div>
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<span style="color: red;">Bad news</span>: having been released in the spring, if you can't find it in your area, you may have to wait until next year.</div>
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<span style="color: #38761d;">Good news</span>: There's still a lot of this out there and it shouldn't take a secret treasure map to find it. I suggest you do. It's always fun to try something new.</div>
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<tr><td class="tr-caption" style="text-align: center;">Perhaps my wife's new favorite food pairing.</td></tr>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-78125524821547938142013-06-18T06:56:00.002-05:002013-06-18T06:56:42.931-05:00Deschutes - Hop Henge Experimental IPA<div dir="ltr" style="text-align: left;" trbidi="on">
This is a beer I know nothing about before tasting it. While that might not make for very interesting reading or back story, it should provide for a very honest and unbiased review. We just started getting Deschutes in the area within the last four months or so and I am definitely OK with that. I don't buy sixers that often and since the selection of Deschutes we have thus far is primarily six packs I have not been picking up a whole lot of it. I've also had all the current varieties thus far and choose to focus on new experiences. However, when I saw this bomber which was both new and from Deschutes I had to snag it. Besides, try and tell me that the label art doesn't look promising. Hops are spilling forth from bags from bags! It's a veritable monument to hops, right? Let's pour!<br />
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<tr><td class="tr-caption" style="text-align: center;">Bottle gives no brewed date, but reads "Best by 08/27/13"</td></tr>
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<b><u>Aroma 11/12</u></b></div>
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A promising beginning shows plenty of citrus aromas with pineapple and grapefruit leading the way. Floral notes are not too far behind, but resin seems distant at this point. The caramel sweetness is present and doing its best to mingle with the hops, but its definitely second fiddle. After the beer warms it opens up <i>beautifully</i>. A rich honey note steps in to dance with the hops, which remain strong, and the piney resin begins to kick things up a notch.<br />
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<b><u>Appearance 3/3</u></b></div>
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This bright beer's transparency really helps showcase the honey and pumpkin hues. The head was particularly pleasing in texture, size, and retention. A creamy color to match the wet, creamy looking texture as bubbles breached the surface everywhere they could.</div>
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<b><u>Flavor 18/20</u></b></div>
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I had to wait until my taste buds acclimate before I could truly get a handle on everything that was going on in this bottle. There are a pair of large flavors at work and its hard to hear anything else of the din of those two oafs. Largely the huge caramel malts are fighting the hop pine flavors tooth and nail, but behind that are some solid flavors as well. In fact, the caramel flavors are apparently in a tag team with some biscuity malts that take over because the sweetness seems to die away rather quickly. The beginning shows us brief splashes of the aroma's citrus before it is almost immediately washed away by the two larger flavors. Those two gorillas give make for a backbone thick with caramel sugars, pine, resin, and... no that's about it. Hopheads should love the finish particularly as it gives the tingle of hop acids, alcohol warmth, and spicy black pepper before it begrudgingly sticks and slides down your throat. The aftertaste is what one should expect in a strong IPA with plenty of bitter resin, a persistent pepper, and a slight drying effect despite the plentiful malts. Not the biggest IPA I've ever had, but definitely enough to satisfy those seeking their daily ration of <i>humulus lupulus.</i></div>
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<b><u>Mouthfeel 4/5</u></b></div>
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My first note on this was "thick." It was accurate. All the malts required to balance the "henge's-worth" of hops result in a big body beer that stumbles and bumbles its way across your taste buds. The carbonation is spot on and leaves most of the tingly sensations to the resin, peppery hops, and a warmth that seems to only make an appearance in the finish and aftertaste; an interesting trick in a 10.9% ABV brew.</div>
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<b><u>Overall Impression 8/10</u></b></div>
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The amounts of flavor in this beer are certainly to be reckoned with. I also appreciate the body and the fact that the beer somehow maintains a perfect level of carbonation regardless of how warm it gets in the glass. The transition of flavor from sweet (brief citrus & caramel) to bitter (biscuit, resin, pine, grapefruit's bitter) is also an interesting characteristic to which one should pay attention.</div>
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<b><u>Total 44/50</u></b></div>
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I'm trying really hard not to be fickle or hypocritical. On one hand, I often criticize beers for not "bringing the thunder" when it comes to flavor. This beer certainly does bring with it some substantial flavor, but brings it with all the nuance and tact of a bowling ball. It's just... asserts itself with flavor. Again, flavor is good! I'll never fault a beer for having flavor, I just want to taste more than just the splatting of ingredients on my tongue. Sure, I tasted several different flavors, I just really had to search for them behind the giants in the way. The imagery of a paintball being fired on the tongue refuses to leave me. Not because this beer was so over-the-top intense, but because it basically all came at once until you get to the finish. SMACK! Where was the chance for flavors to develop on the tongue? I don't know. The more I type the more I sound to myself like a whiny idiot. Maybe this is what happens when an amateur tries to put into words the subjective notion of flavor.<br />
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TL;DR: Good beer. Lots of flavor. Expect a car wreck of hops in your mouth, but not a wide spectrum of flavor.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-9394800905229045992013-06-11T06:36:00.003-05:002013-06-11T06:36:35.316-05:0021st Amendment - Allies Win the War<div dir="ltr" style="text-align: left;" trbidi="on">
OK, OK, so I missed VE Day (May 8th), D-Day (June 6th), Memorial Day, and I don't feel like waiting until VJ Day (Aug 15th) to review this beer. Heck, I've waited long enough! The original release date of the collaboration between Ninkasi and 21A was back in November of 2011. The can, on par for 21A, has some great art on it that mimics the famous photo of FDR, Churchill, & Stalin at the Yalta Conference. The history nerd in me must note that the Yalta Conference occurred in February of 1945, about 3 months <i>before</i> the Allies did "Win the War." Tiny details aside, I'm ready to taste and heed the immortal words of Gen Dwight D. Eisenhower when he said, "You are about to embark upon a great crusade, toward which we have striven these many months." OK, so maybe that's not what he had in mind. Let's pour!<br />
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<b><u>Aroma 10/12</u></b></div>
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When they say that this is an ale brewed with dates, brother they ain't kiddin'! Dark fruit aromas abound with dates and raisins practically burping up and out of the can. This pairs nicely with a dark molasses sweetness and makes for a very rich bouquet of malts. The dark fruit aromas lend themselves very well to an almost vinous/boozy aroma. Oh, and all that is when the beer is still cold. Warming adds toffee notes to the molasses and a woody/earthy hop note. I must say I'm surprised to have any hop aromas at all after the can has sat for as long as it has.<br />
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<b><u>Appearance 3/3</u></b></div>
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A tan head the color of aged parchment caps provides a modestly sized cap for the dimly lit beer that idley loafs in my glass. Sitting there it shows shades of maroon and stained cherry wood. Lifted to the light the beer tosses aside the "wood" and puts an exclamation point on the "cherries!" Vibrant reds and glowing magentas fill almost the entire glass, save for a iced-tea colored tinge at the very surface.</div>
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<b><u>Flavor 17/20</u></b></div>
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I kept taking sips and waiting for the beginning of the beer to show me something, but alas, it never really does outside of some neutral, body-giving malts. Small sips show a lot more of the neutral malts and, of course, plenty of the added dates. Larger mouthfuls reveal a much more complicated beer of dark roasts, dates, a very nicely balancing bitter, an undercurrent of dry, biscuity malt, and a subdued molasses. The bitter seems to seek out the rearmost sides of the tongue and make sure they not left out. The finish is a bit boozy and offers and additional bitter punch to the omnipresent dark fruits as they descend. The spicy hops immediately become present in the mouth after the beer has gone. Lots of black pepper and dry tongue tingling goodness!</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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All the neutral malts start things with out a medium-full body, but eventually morph into heavy, creamy texture. As it sits heavier in the mouth, things begin to turn peppery and tingle the tongue. That's three unique mouthfeels during the course of one beer and I approve. The 8.5% ABV is barely noted in the finish due to the prominent spicy hops, but does still make its presence known. You'd think a beer involving added dark fruits would not end dry nor bitter! A pleasant and contrasting surprise.</div>
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<b><u>Overall Impression 8/10</u></b></div>
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I certainly did not expect where this beer was going based on my early sniffs! Things were dates, raisins, vinous, and malty, leading me to believe I'd be receiving a very dark, sweet beer. This was not to be the case. The hops really stepped things up to not only give this beer balance throughout its backbone, but by also taking the beer in a completely different direction and ending it in a spicy, dry, bitter fashion.</div>
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<b><u>Total 43/50</u></b></div>
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This beer turns the tides like the Battle of Stalingrad (I had to fit in a WWII reference somewhere)! Starts out with dark fruits, but finishes with a bitter, spicy note that repels the initial invaders. I like it. It has definitely turned into a sipper thanks to the closing flavors and a body that is pleasant to roll around the mouth. I haven't found any sources indicating that this beer has been brewed since 2011, but it would be a darn shame if this was the only time this was brewed. Who knows? Maybe they can make the recipe a bit more robust and release one helluva barleywine! Much like VE Day, they might just earn their own ticker tape parade.<br />
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-50192194214854834072013-05-30T07:20:00.002-05:002013-05-30T07:20:26.743-05:00Goose Island - 25th Anniversary Ale<div dir="ltr" style="text-align: left;" trbidi="on">
It seems a very good friend of ours is celebrating a rather special occasion. That's right friends, while I might be late to the party there was no way that I was going to miss offering a hearty and well-deserved "Congratulations!" to Goose Island on their silver anniversary! Twenty-five big years of holding down the craft beer scene in Chicago. It wasn't always easy, but their persistence, dedication to quality, and determination to spread the craft beer gospel has paid off in spades. Before I get this review started, if you haven't seen it already be sure to check out <a href="http://www.chicagobeergeeks.com/2013/05/the-john-hall-interview/" target="_blank">the interview with Goose Island Founder, John Hall.</a> It was conducted by cool guy and all around beer badass Nik from <a href="http://www.chicagobeergeeks.com/" target="_blank">Chicago Beer Geeks</a>. Talk about an insane privilege! All right, now let's see what GI has whipped for us for this festive event. Let's pour!<br />
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<b><u>Aroma 10/12</u></b></div>
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The first sniffs of the chilled brew are almost akin to a good German lager. European hops are prominent with their earthiness and a delicate, fresh citrus that blends with it. A faint but unmistakable pine note enters later as the beer warms. The malts are barely roasted and bready with only trace amounts of caramel. Not a powerhouse of an aroma, but they don't all have to be, do they?</div>
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<b><u>Appearance 3/3</u></b></div>
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This beer absolutely sets the glass on fire with its bright reddish-coppers and orange hues. Super high clarity and capped with a nicely contrasting ivory colored foam. No movement from bubbles inside, but the head remains as a surface covering for some time and shows no sign of stopping. Hold this one at arms length and look into it as you move it toward and away from a light source. You won't be disappointed.</div>
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<b><u>Flavor 17/20</u></b></div>
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A malt-driven beginning showcases some dry, crackery, and crystal malts. Things get only a drizzle of caramel before a bitter fades in slowly as does a tart tinge. The main backbone is a caramel/crystal malt combination with some spicy hops thrown in the mix. Thankfully, the caramel's round, mellow sweetness increases as the beer warms in the glass. The delicate hop citrus notes from the aroma have been made even less of a presence, but are still detectable. Well, balanced but with an emphasis on the bitter as the style demands. The finish actually allows the caramel to finish its say before washing it clean with a light, resinous bitter that makes the sides of the tongue tingle ever so slightly. Aftertaste is more of the resin clinging to whatever it can.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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I like this. It's a moderate-full mouthfeel that helps you to ration out the beer and take your time. Its lighter flavors would have you drink it more quickly and fall victim to the invisible 6.4% ABV. In fact, the body is the only clue that you're getting anything other than a standard strength ale. The carbonation is initially fairly aggressive, but slides deceptively into the hops' spiciness as it sits in the mouth. It's a neat trick. Somehow despite that nearly prickly carbonation, the beer swallows with a smooth and creamy finish. There's a lot of neat stuff going on here if you're willing to pay attention to a characteristic that often goes unheralded.</div>
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<b><u>Overall Impression 7/10</u></b></div>
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I suppose the beer does the style well: the English hops are well used in the "bittering only" capacity, the color is gorgeous and appropriate, it enjoys a caramel sweetness, and exhibits a sturdier body than expected while remaining quite drinkable (as most English styles demand). For a reasonably priced sixer this beats out a lot of options that are available.</div>
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<b><u>Total 42/50</u></b></div>
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This is not a bad beer. It's not a knockout either. Maybe Goose Island is brewing this as a tribute to one of their earlier beers and I don't know about it? <i>Note: Upon further investigation, it is. <a href="http://beerpulse.com/2013/05/more-info-on-goose-island-25th-anniversary-ale-366/" target="_blank">Click here.</a> </i>I'd definitely purchase this over a lot of other beers available. I might even use it to win over the adventurous few who are thinking of taking the leap into bitter beers, but aren't ready for stronger IPAs or American-style brews just yet. I suppose that experiencing year after year of big ol' anniversary beers from any number of brewers I was expecting something a little more "special" from Goose Island on their 25th. In hindsight, I appreciate the tip of the hat they are giving to their roots, and if I want something bigger I'll turn to a bottle of Big John or Bourbon County. Also, since I haven't said it yet on the blog... big, huge, massive kudos to Goose Island for proving all the pessimists wrong and still brewing amazing beer after they were bought by AB-InBev. If that purchase had any effects, they were all positive. Goose Island's capabilities are expanded exponentially and AB-InBev has the ability to endlessly mimic a recipe, giving GI a consistent product even as their production happily ramps up to new levels. I won't claim complete amnesty and say I wasn't concerned at <i>all</i>, but Goose Island has proved us all wrong and I've never been so glad to eat a bit of crow... er, goose.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-57458090522163595152013-05-14T07:12:00.000-05:002013-05-14T07:12:07.437-05:00Rogue - Voodoo Doughnut<div dir="ltr" style="text-align: left;" trbidi="on">
For those that don't know, besides being recognized for a plethora of breweries and an un-funny show starring Fred Armisen (I tried to get into it! I really did.), Portland is also known for a local doughnut shop called <a href="http://voodoodoughnut.com/" target="_blank">Voodoo Doughnuts.</a> If you click on that link, you'll be taken to their homepage and if it doesn't immediately start you both salivating and contracting diabetes then your screen resolution is set too low. One of the artisan doughnuts that they make is called the Bacon Maple Bar. It's a raised yeast doughnut (those are the kind that aren't like cake), with maple frosting and bacon placed lovingly on top. It's the breakfast of champions.<br />
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<tr><td class="tr-caption" style="text-align: center;">SHUT UP AND TAKE MY MONEY!!!</td></tr>
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For those that like syrup on their breakfast meats and naming the cavities in your teeth, this is a match made in heaven. I have a friend in Portland who fights himself daily to <i>not</i> go into Voodoo Doughnuts to sample their unending deliciousness. However, this beer has generally received less than positive reviews. I've heard that it tastes like everything from the "elephant ear" chew toys for dogs to "wet campfire" to "silly and surprisingly charming." Well, it's time find out for myself and hopefully accurately clarify for any other curious craft beer drinkers not fortunate enough to find a bottle to taste for themselves. Whether the outcome is positive or negative, I would like to point out the collaboration between two local landmark businesses and how cool that is. I feel that the camaraderie and collaboration are integral parts of the craft brew scene and that we all benefit from them in the long run. OK, putting the soapbox away... Let's pour!</div>
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<b><u>Aroma 11/12</u></b></div>
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With the promise of maple-slathered meats lying within, I couldn't help but steal a sniff directly from the bottle. It immediately earned the response of, "Oh, shut <b>up.</b>" Not because it was that amazing, but because it smelled exactly like what it is supposed to smell like. In other words, a lot of maple and brown sugar. I quickly poured into the glass to see if a it remained the same and by and large it did. In the glass, it initially provides a well-blended balance between maple and smoke. Later on this smokiness would reveal itself to be more of the mesquite variety and not like that of peat. It rather smells like a McGriddle, but with more smokiness and likely less heartburn, which I attribute directly to the "Pepto pink" hue of the bottle. A faint sharpness (a distant, faded citrus?) of unknown origin shows itself from time to time and it could be simply the association in my mind, but there is a saltiness to be detected as well. Beer promises maple bacon doughnut. Beer delivers maple bacon doughnut.</div>
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<b><u>Appearance 3/3</u></b></div>
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It pours a clear, bright copper with pale golden highlights. The head is a good size that starts out a pastel orange shade, but fades to a light almond color. It falls gently and crackles slowly like autumn fire.</div>
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<b><u>Flavor 15/20</u></b></div>
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Despite the promise of sweet flavors rolling over the tip of the tongue, the first flavors are instead more crisp and like whole grain wheat. Right behind that is load of roast and smoke flavors and then... wait... where the hell is the maple?! One now easily tastes a slight sourness (that distant, faded citrus again) that was only barely present in the aroma and a lot of the neutral, crystal malts (at least that's what I assume the C15 and C75 stand for in the ingredient list). This has all the makings of a decent brown ale with the smoke/roast notes, but they too quickly turn to that neutral, faint citrus sweetness. The swallow is barely bitter at all and finishes with little discernible flavor whatsoever. Even the aftertaste is a whisp of the smoke, but mostly those crystal malts. They're <b>still </b>there.</div>
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<i>Note: Don't let this beer get anywhere near room temperature! It turns into a, smokey, salty, chore of a mess.</i></div>
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<b><u>Mouthfeel 4/5</u></b></div>
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As a brown ale, this is not bad at all. It is mouth-wateringly carbonated with bubbles that are never prickly, but instead very gentle and lightly foaming. It provides more a very nice and refreshing mouth sensation that complements the crisp initial flavors of the beer quite nicely and helps them stand out. It holds the smoke flavor adequately, but the light body of the beer seems painfully inadequate to hold what should be some pretty sweet flavors (especially considering the lack of hops). Yes, I know that Rogue seldom issues a bruiser outside of their XS series, and in my mind are more known for issuing nuanced beers instead of powerhouses. However, I doubt that Voodoo Doughnuts is issuing pastries that are light on flavor and if amazing food is what you're aiming for, you better damn well hit it. Light, refreshing, well carbonated. Great for a brown ale, but it serves poorly for the task at hand.</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Rogue/Voodoo%20Doughnut%20Bacon%20Maple/IMG_4632_zpsadd8aeee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Rogue/Voodoo%20Doughnut%20Bacon%20Maple/IMG_4632_zpsadd8aeee.jpg" width="240" /></a></div>
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<b><u>Overall Impression 6/10</u></b></div>
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What promise was shown with this beer! The aroma is as intoxicating and rousing as a good breakfast. The maple abounded and the bacon playfully floated past like tiny delicious magic carpets. I felt like Homer Simpson in the Land of Chocolate. Unfortunately, also like Homer Simpson I woke up to a rather disappointing reality.</div>
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Where the hell did all the maple syrup go? Everything was so promising and then all I get is a smoked brown ale with a very nice mouthfeel. Granted, things have turned out worse, but with how amazing the aroma smelled it was quite a fall back to earth. This lack of maple and the light body are my only two qualms with this brew.</div>
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<b><u>Total 39/50</u></b></div>
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This is not a very flattering score. I do not agree with the folks who say that this beer is terrible or too smokey. Of course, this bottle is quite a bit older and the beer may be an entirely different animal straight from the tap. For those that find this beer too smokey, have a glass of Ardbeg's Galileo scotch; then you will know "too smokey." I am simply disappointed not to find more maple sweetness in the beer! If I were drinking this as a straight brown ale, I might have enjoyed it more; especially around the fall season when bonfires are rife and smokey porters & rauchbiers are in full swing. As it stands it's a tasty brown ale (until it warms), a bit heavy on the crystal malts, with an excellent mouthfeel for that particular style. But doughnuts are sweet and I want sweet.</div>
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I hope that this review was helpful without all the hyperbole found in a lot of comparisons for this beer. I read a lot of reviews for this beer before I found it and still had no idea of what it might taste like. The reviews were all over the map. My two sentence synopsis? Beer promises maple bacon doughnut. Beer misses maple bacon doughnut.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-9209519373476958042013-04-18T06:58:00.002-05:002013-04-18T06:58:32.085-05:00Great Divide - Espresso Oak Aged Yeti<div dir="ltr" style="text-align: left;" trbidi="on">
I've been breaking out some decent bottles in the last month or so, some of which are documented in this blog. Today will provide no exception as I'm <i>finally</i> ready to crack open a bottle of Espresso Oak Aged Yeti from Great Divide Brewing Co. out of Denver, Colorado. I'm pretty excited to say the least. I've only snagged tastes of Yeti before and one of those was a bottle that was shared at the 2012 Dark Lord Day, but it had soured. I tasted it anyway just to see the off flavors. As with many beers, this one is not immediately available in my area, so you know that when I saw it at a beer store when I was out of town, I had to snag it. Especially after being subject to its reputation for too long. Let's pour!<br />
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<tr><td class="tr-caption" style="text-align: center;">Oh baby.</td></tr>
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<b><u>Aroma 12/12</u></b></div>
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Even before opening the bottle I was expecting a monstrous coffee aroma in proportion to the mythical creature of its namesake. Thankfully, I was mistaken. Yeti did not try to bowl me over with overpowering coffee. I was apprehensive after seeing "with coffee added" on the label instead of being brewed with coffee or a malt that might elicit the same flavors. As mentioned, Yeti does sets aside all those worries and gives the drinker something truly special. It's not often one is comforted by a Yeti. You may quote me.</div>
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Surprisingly, the first to the nose is a dark, dark chocolate malt and is followed closely by brewed espresso (naturally), and a lesser sweet oatmeal or lactose note. The coffee is anything but overpowering even as the drink warms, and I give this beer high praise for its restraint. When chilled, the beer initially makes the sweet creaminess easy to detect. Eventually a bit more balance appears and a bitterness begins to grow on the palate. The final stage is a glorious one as chocolate and heat step forward a bit, and the coffee + chocolate blend begins a perfect harmony. I mean <i>perfect.</i> I can hardly tell which one is more present. Is there one that's 51/49? 55/45? Couldn't tell you. They are wondrously blended.</div>
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<tr><td class="tr-caption" style="text-align: center;">Yeah. Pretty sure even the head could be SRM rated.</td></tr>
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<b><u>Appearance 3/3</u></b></div>
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I should just be able to write, "This looks like one of the best stouts you've ever had" and you would know. However, in the interest of maintaining a high level of detail I shall elaborate. It pours black and thick and raises a generous, two fingers of chocolate mousse-colored head. The head nearly has the appearance of cake it is so thick. Look at the below photo! I had to take one, it was <i>that</i> striking. I mean, c'mon, it even could have its own SRM rating! Its longevity was also impressive as was its lacing. There is nothing to complain about here and if I could give it more points I would. Maybe I can just send money to Denver and tell them to buy themselves something pretty. They deserve it.</div>
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<tr><td class="tr-caption" style="text-align: center;">Look at that head! It makes you wanna slice it up and<br />
serve it with ice cream!</td></tr>
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<b><u>Flavor 19/20</u></b></div>
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So maybe now is when I'll be overwhelmed with coffee, right? Right? Well, perhaps not as this particular bottle was born on December 19, 2011. Maybe I should just drink it and find out. The first sips are absolutely saturated with flavor and only once the tongue begins to acclimate to this tsunami of goodness can one begin to pick apart the flavors. A burst of dark roast comes first, but is instantly washed away, almost literally, by the foaming action of the beer and an intense dollop of extremely dark chocolate. The chocolate sits heavily in the mouth and refuses to be moved, but instead is paired with a salty flavor and bits of char from the malt. I must commend the chocolate/salt blend. Wow. This is absolutely delicious! The coffee flavor has faded with age, but it still provides a general bitter to help darken the beer as a whole. The bitter is, of course, more present in the finish as the beer flows over those 'bitter' taste buds on the back of the tongue. The mouth remains coated with chocolate and coffee flavors and only much later in the aftertaste are we treated to any hint of warmth in this beer. It comes with a lingering chocolate java and ties things together nicely.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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After swallowing, I found myself wanting to chew this beer. Some part of me needed to get every last savory bit of flavor out of this brew. I even chewed the sides of my mouth a little bit just so my teeth could scrape off any lingering dark, smoky goodness. This is unquestionably a full-bodied, big ol' beer and packs an absolute flavor bomb. It offers a carbonation a smidgen higher than I might expect, but it also might be necessary as this beer is extremely sticky in the mouth after swallowing. When the beer is still chilled, that carbonation offers an neat foaming action, but later on is there to simply provide texture for a very large beer. Warmth is invisible save for its brief cameo in the aftertaste.</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Great%20Divide/Espresso%20Oak%20Aged%20Yeti/IMG_4603_zps69ea1d05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Great%20Divide/Espresso%20Oak%20Aged%20Yeti/IMG_4603_zps69ea1d05.jpg" width="240" /></a></div>
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<b><u>Overall Impression 10/10</u></b></div>
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I'll try not to gush, but.... WOW! What a beer! The flavors are massive and the chocolate espresso blend is a home run. The coffee flavor itself had faded (I'll never know how much), but even in its current state adds a solid bitter that lends itself well to portraying a darker chocolate than perhaps was intended. Please keep in mind that even though there are many mentions of chocolate, this beer is not what one would call sweet. Just as a 90% cacao chocolate bar isn't exactly something you offer to the kiddies. Superior appearance, amazing aroma blend, massive flavor, and it absolutely slides across the bottom of your mouth.</div>
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<b><u>Total 49/50</u></b></div>
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If you see this, buy it. Even if it's $20, buy it. It would be a bargain and one of the few beers at that price point that actually deserves to be there. I'm pouring the second half of this bomber bottle and loving it even more. When it's more chilled, the beer foams up in the mouth nicely, but really smooths out as it warms. i know I've mentioned that before, but it's a really cool effect and I can't tell which mouthfeel I appreciate more. It is simply excellent on every level. I'm glad the coffee wasn't immense, but that the flavor was definitely Sasquatch-sized. My wife likened the brew as a whole to Cuban Coffee. For those that don't know Cuban Coffee is essentially espresso that is brewed over several table spoons of sugar. Any sugar that is not immediately dissolved is taken care of in the next step as the steam wand of the espresso machine is placed deep in the brewing vessel to almost super-saturate the espresso with the sugar. This results in a a delicious, sweet, thick concoction that is the equivalent of nitrous oxide for pretty much anything that is alive and brave enough to not fear its heart exploding. If a cardiologist sees a cup of it, it spontaneously bursts into flame. Heart issues aside, I also really appreciate the fact that they make no qualms about wanting you to drink this for breakfast (see below picture). If I could I wouldn't even wait til breakfast in my morning routine to enjoy this brew; I'd bathe in it.</div>
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A wise man once said, "Don't sweat the petty things and don't pet the sweaty things." I hope that I can make an addendum to this sage wisdom with, "but always drink the Yeti things."</div>
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<tr><td class="tr-caption" style="text-align: center;">Word at both top and bottom indicate that this is a "breakfast beer."<br />
Whatever that is, I love it.<br />
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com2tag:blogger.com,1999:blog-6819078058214268424.post-2164799824242364332013-04-11T07:21:00.001-05:002013-04-11T07:21:31.855-05:00Homebrew Submission #1 - Winter Dark Ale<div dir="ltr" style="text-align: left;" trbidi="on">
Hey everybody! Today's review will not be the first homebrew that I've <i>ever</i> reviewed, but it will be the first one submitted to me for just such a purpose. I could get used to this. There's no "brewery" name nor even a name for the beer, but it has been enthusiastically made by someone that enjoys beer enough to brew it themselves and that says something about one's initiation, their dedication to the craft, and also to the finer things. Thanks to my buddy Jim for ponying up 12 oz. of something he put his elbow grease into. The only information that I have on this beer is that it is a "dark winter ale." Shall we see what homebrewing prowess awaits us? Let's pour!<script type="text/javascript">
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<tr><td class="tr-caption" style="text-align: center;">I wish.</td></tr>
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<b><u>Aroma 9/12</u></b></div>
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True to style and nicely so. This is a dark, malt-centered beer that has a healthy amount of dark fruit aromas. Raisins and fig are easy to discern and are often a welcome addition to a nice dark beer. Spices are next and, thankfully, avoid the pitfall of overwhelming everything in their path. This is lightly spiced with nutmeg and a distant clove note. An additional sweetness also comes through that cannot be attributed to the dark fruit flavors. The nearest I can come to describing it is Belgian candi sugar.</div>
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<i>Reviewer Confesstion:</i></div>
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All the previous sentences in the "Aroma" category were written while the beer was still relatively chilled. Upon warming, the beer opens up and releases what I will at this time describe as a banana aroma. Normally, I would associate this with Belgian yeast, but that would be a bit unusual for the style. I question myself. "Maybe it's the ripening bananas in the next room? Naw, your nose isn't <i>that</i> sensitive. Maybe it's that your nose is a little stuffy? I don't think so. That's never caused 'aroma hallucinations' before." I can't deny what I find, but right now this seems to be shaping up to be a Belgian Strong and less like a traditional winter ale. Not that I'm complaining mind you... The latecomer aroma steals the show, but still lets the previous aromas maintain a supporting role. Even later still this aroma disappears completely.</div>
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<b><u>Appearance 3/3</u></b></div>
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This poured much darker than I anticipated, especially for the style. Most winter warmers and seasonals are a nice chestnut or maduro brown. This brew, on the other hand, pours almost black. When held to light only a brave few magenta glints show through the darkness. It's not as black as say some top end stouts, but definitely more than a winter ale requires. A nice surprise! The head was the only weak part of the appearance. It rose to less than a finger in height and then settled quickly as a almond colored ring around the circumference.</div>
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<b><u>Flavor 16/20</u></b></div>
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The brew had set some pretty high expectations with the prior two categories, but doesn't quite match them in the flavor. Far from saying that this is a bad brew, but it doesn't capture all the exciting nuances of the aroma. After smelling, I would've expected lots of dark fruits, maybe a faint hint of warmth, perhaps some Belgian yeasty goodness, and all the sweetness that these things bring. The beer instead introduces itself with darkly roasted malts, a light bitterness that one would associate with that, and a very distant hint of the dark fruits detected in the aroma. The fruit flavors consist mostly of the flavor without the often associated sweetness. None of the spice from the aroma is to be found. The small amount of sweetness that does exist is nutlike behind the roast/bitter combo, but gives the idea of what this beer is trying to achieve. The finish is a continuation of the nutty bitter, but eventually settles into combination of dark roasted malt and an appropriate bitter.</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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This has a very light mouthfeel in general and especially after considering the style. Either the style listed (winter dark ale) or the style alluded to by the aroma would require a more substantial body. Going by the style given, it would require a full-bodied, richer brew that also might not be afraid to be a little boozy. Instead, this drinks like a nut brown ale in its body. If the carbonation were a bit higher, it would be easy to confuse the two. The bubbles of this beer would be perfect for a big, ol' winter ale by offering only the slightest of textures toward the end of the glass. This is a unexpected find of light, mouth-watering, refreshing brown ale, in what would normally be a more sturdy beer. For those who like winter ale flavors, but not a big, heavy body (or booze) this would be ideal.</div>
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<tr><td class="tr-caption" style="text-align: center;">In that trusty, brown, label-less bottle.</td></tr>
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<b><u>Overall Impression 7/10</u></b></div>
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This is a hard beer to score! It misses some major marks of its intended style, but picks up another style in the process. If I were guessing based solely on flavor, I'd say a nut brown ale with some subtle complexities. If I were taking a blind guess at this beer based on the aroma, I'd tell you a lighter version of a Belgian strong. Another guess on mouthfeel would point me again toward a smooth brown ale. On top of all this the beer remains remarkably drinkable. I'd be more at home downing a few of these after raking some leaves in the fall than quaffing one with company in front of a winter-time fire.</div>
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<b><u>Total 39/50</u></b></div>
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Does either one of the seasonal activities I mentioned in the previous sentence sound bad? No. Neither is this beer. Just because I gripe on and on about how it misses its style, it still turned into a beer that I'd drink anytime. In fact, with more carbonation this would easily be an above-average nut brown ale. <i>Note: This may be the only time I've mentioned a home brew being <b>under</b> carbonated. </i>If I am to consider this a nut brown ale, then I must give extra credit for having an aroma that far exceeds that style. Also, this batch is pretty early in this particular brewer's career number of batches. It's encouraging to see this early effort nailing some things that more experienced home brewers miss regularly. Cheers to you, sir, and thanks for the bottle! You're brewing better beer than I am.</div>
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"How do you know when a beer is really, really important?" he asked with a hint of sarcasm. "I don't know," she replied matter-of-factly. "They barrel age it and put some fancy wax on the top?"<br />
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Exactly.</div>
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This is precisely the reason that I'm pretty pumped to be drinking today's beer. Well, that and the fact that it's brewed by Surly. Not only does Surly make amazing craft beer, but it is also a rather blue moon (er... <i>brew</i> moon?) when I actually get to drink it as it is still only distributed in Minnesota. No more puns. Let's pour!</div>
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<b><u>Aroma 12/12</u></b></div>
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There is no confusing a good rauchbier! My nose gets a frying pan full of salty bacon, smokey clothes after a campfire, and a medium-deep roasted malt. Oddly, there is a lack of the complementary charred malt aromas that one might expect a brewer to utilize. One may even detect a distant plum or two as well as some alcohol warmth. The only other analogy I can think to make is the greasy, browned skin from a chicken after being roasted over wood or grilled with wood chips. After warming a bit, the smokey and salty combine to give a hint of what smells like soy sauce. This seems like a short paragraph to dedicate to such an important feature as aroma, but it does what it does very well.</div>
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<b><u>Appearance 3/3</u></b></div>
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This beer poured much thicker than I expected and much darker than a traditional rauchbier. Perhaps I should have suspected something a bit "meaner" after I had to fight my way through that cantankerous wax cap. The head was a shade of brown normally reserved for dark, top of the line stouts! It hissed as it made its descent, usually a sign of a quick-dying head, but still offered a slightly less that average retention and no lacing. Check out how dark this bad boy is!</div>
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<b><u>Flavor 18/20</u></b></div>
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Something that any craft beer drinker should appreciate is present immediately in this beer. Sure there are some dark, strong flavors at play here, but the <u>base beer</u> itself is still of a very high quality! Lots of lager elements make themselves known despite the powerful smokey atmosphere. The first flavor sensations are that of the roasted malt and the (again) distant sweetness of a dark fruit. The sweetness of the figs, raisins, and almost chocolatey malts are allowed to play around for a bit in the smoke, but before long they give way to a more stern and straightforward beer. Smoke is always the overarching theme, but after the sweetness things become more bitter and less complex. All that remains is a dark, dark chocolate malt that gives almost zero sweetness to the roasted, blackened malt. The elements of the porter have surrendered to those of the rauchbier. The finish is again smokey while showing off a surprisingly great drizzle of chocolate and some charred malts that had previously remained hidden. The aftertaste is largely a dry, bitter reminder of that char on the back center of the tongue.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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I like everything about this mouthfeel. It's light enough to drink, yet big enough to carry all these robust flavors. Especially for a lager! Typically lagers don't get a lot of respect, but this beer is definitely a counter-argument to all the lager haters out there! The body is medium-full, but leans more toward full and exhibits a perfect level of carbonation. The bubbles keep this otherwise creamy beer in check and lively on the tongue. even though it had all the dark fruit sugars to potentially make it a chore. Also, I'm not sure I can say enough about the warmth in this beer. I have never had a beer utilize its alcohol content like this one. It spreads its way across the inside of the mouth, but never in a way where one would assume it is alcohol. It nearly teams up with the creaminess to coat the inside of the mouth with very subtle sensation that makes a very large contribution toward feeling like a much bigger beer.</div>
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<tr><td class="tr-caption" style="text-align: center;">Wax put my <a href="http://thebeerstick.com/" target="_blank">Beer Stick </a>to work, SON! I had to carve through this!</td></tr>
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<b><u>Overall Impression 9/10</u></b></div>
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So much about this beer is good and so little of it requires constructive criticism. It has all the hallmarks of a excellent porter such as dark fruit, big body, and color, but also is still an excellent rauchbier! The smoke never overpowers the other ingredients, but instead either works with them or takes its turn. That statement may seem a little far fetched if you've just opened the bottle and the smoke seems a bit dominant, but as your palate acclimates, you will notice all sorts of balance happening in beautiful ways. It also refuses to take for granted the "lesser"characteristics of carbonation and warmth and turns them into critical allies.</div>
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<b><u>Total 47/50</u></b></div>
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Let me first say that I have been holding onto this beer for a long time. When fresh, it may very well be umpteen times boozier and taste like it has a dozen more bushels of fruit added. As it stands, however, it is a smokey, dark beer with glimmers of dark fruit and a stealth-grade warmth. I never would have guessed anything close to the bottle's claim of 8.2% ABV. Ever. It's just one of the surprises that this beer packs beneath its iron-like wax cap. "What are the others," you ask? Well, it reads "lager" on the outside of the bottle, so one expects something lighter, less powerful, and more refreshing. This hits more like a porter on every level. I love it when beers exceed my expectations, don't you? Porter lager... whatever. It's a beer that deserves to picked up if you see it and is one of the best of this style that I've sampled.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-90968155660798761342013-03-23T09:27:00.001-05:002013-03-23T09:27:46.243-05:00Cigar City - Cucumber Saison<div dir="ltr" style="text-align: left;" trbidi="on">
If you've read a review or two on <i>Sud Savant</i>, you know I love a beer with a new and unusual ingredient! Were it not for experimentation, how would we have all the styles that we enjoy today? Today's review is for Cigar City's Cucumber Saison. Today's bit of cuke knowledge is that it is a member of the gourd family. This should suit Cigar City's talents well, as they also brew a seasonal pumpkin ale called "<a href="http://sudsavant.blogspot.com/2011/12/cigar-city-good-gourd.html" target="_blank">Good Gourd</a>." It is the only cucumber beer that I've ever seen, and one of very few that I've seen that involves an ingredient you might find in your grandmother's summer garden. Other weird cucumber fact: they originated in India. Now you know... and knowing is half the battle. Let's pour!<br />
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<b><u>Aroma 8/12</u></b></div>
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This bottle rudely spit at me the moment the cap was cracked! The aroma on this is very vegetal, almost unpleasantly so, but certainly not in a flawed way. Any of the typical aromas associated with a good saison style are buried far behind that wall of cucumber. Granted, the aroma of cucumber is very authentic, it is mildly sweet and largely clean, but the closest this beer comes to a saison scent is that of a distant sour/citrus. This acidic note tends to lean more toward that of a sour fermentation than that of sour fruits. No pepper. No hops. No cloves.</div>
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<b><u>Appearance 3/3</u></b></div>
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I should have inferred from the spitting cap that this beer would require a gentle pour. However, I screwed that up adequately and the beer provided a very large, barely off-white head. It left almost no lacing, but the bubbles do provide a lively appearance as they dance their way skyward through a bright, golden, high clarity brew. This never truly allows the head to fade completely and gives it a long-lasting attractive appearance that nearly crackles like a fire as it dissolves.</div>
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<b><u>Flavor 17/20</u></b></div>
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Things start as one might expect, with a veil of cucumber's sweet, clean flavors. Other flavors are allowed to speak out from behind this veil, even loudly, but none may push it aside completely. It is pleasantly sweet, like home-made relish or like a distant, home-canned sweet pickle, but some of the flavors in the background are woody, slightly earthy hops and flashes of pepper. They do not stay in the background for long. They grow stronger not only as the beer sits in the mouth, but as it warms in the glass. This is a very dry tasting beer thanks to those aforementioned hops and a crackery malt. This dry, earthiness provides the same balance that a more bitter note would to balance the sweet cucumber. One would expect the finish to allow those dry flavors to show through more, however, it is largely comprised of the cucumber's sweetness even if it seems that sweetness is ever abruptly ended by the woodiness. The aftertaste, on the contrary allows for no cucumber sweetness and instead only presents a dry, lingering, and delicate bitter.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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The brew's high carbonation is certainly its strongest characteristic in this category. It is aggressively carbonated, which is not entirely inappropriate for the style, however I have never had a saison with this much gusto. It is more like a mixer for gin than a beer on its own. By the way mixologists, this beer would be <i style="font-weight: bold;">phenomenal</i> with gin, without so much bitter than tonic water typically offers. It is moderately bodied, but only upon close inspection. Normally, such a dry sensation in the mouth and high carbonation would have the drinker believe that they are consuming a lighter-bodied beer. This illusion of a lighter body lends itself extremely well to the beer as a whole, keeping it as light and refreshing as the cucumber on which it is based.</div>
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<b><u>Overall Impression 7/10</u></b></div>
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There are many strong attributes of a solid saison in this beer: its appearance that would not be out of place on a summer day, its aroma is distinct and strong, it would be unquestionably well used in beer mixology, its mouthfeel is excellent and correct for the style, and the cucumber flavor is distinct. Too often a promised rare ingredient is underutilized or undetectable all together. Cigar City has not made that error. The criticisms of this beer are a simplicity that does not allow for some of the style's finer attributes to shine. I miss the cloves and citrus, in both aroma and flavor, that can normally improve a good saison. One could argue that cucumber has been used in <i>place</i> of the citrus, but I imagine a harmony between those two flavors would be better than either one alone. The beer did not suffer horribly without the clove, as the pepper was still strong, but the clove is always a welcome layer of complexity.</div>
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<b><u>Total 40/50</u></b></div>
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There is a lot of good attributes about this beer, but I'm just not sure it's for me. The sour of a typical saison is not present, only the sour of a faint, sweet pickling. I also miss some of the other typical saison ingredients, but won't cover those again. Overall, it tastes like a highly-carbonated cucumber lager, but with the dry, crackery malts that are so often found in a well-crafted pale ale. Unfortunately for cukes, they often carry such a clean taste that does not lend itself to particularly bold flavors, though they may be quite discernible. I think that with a few supporting ingredients, providing they do not overpower, such as citrusy hops, cloves, and maybe some zest, this beer could truly be a knockout. As it stands, it is a refreshing change of pace that I'm glad I tried, but there are likely other beers I will seek out first this summer. Not that I have the luxury of such options, as CCB is not available in my area and this bottle was acquired in trade from my good friend Keith. Thanks Keith! And thanks to CCB for not being afraid to try new and gutsy things!</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-6123003708152277362013-03-20T06:50:00.000-05:002013-03-20T07:15:51.476-05:00New Glarus - Serendipity<div dir="ltr" style="text-align: left;" trbidi="on">
It's not often that I come across a New Glarus beer that I have not yet sampled. However, when drought beleaguered the Wisconsin cherry crop, interrupting the brewing process for a world-class fruit beer, Diploma Master Brewer Dan Carey stepped in with his usual dose of inspiration and creativity. Enter Serendipity. Snatching up what cherries could be found, New Glarus blended them with some other grand Wisconsin flavors courtesy of a bumper cranberry crop and a harvest of apples that somehow pulled through the dry months. The brew is then aged in oak barrels and left to ferment wildly, thus giving the brew's name its double entendre for both its fermentation as well as its makeshift ingredients. Would we expect anything less clever from New Glarus? I hope not. Let's pour!<script type="text/javascript">
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<b><u>Aroma 12/12</u></b></div>
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This sprayed a bit when I was opening it, implying a feisty level of carbonation inside. I then proceeded to smell the beer and my notes look something like "HOLYMOTHEROFCHERRY+APPLEAMAZINGIWANNARUBITONMYFACE!!!1!1!" You know, more or less. This smells like fresh-pressed cider from your local apple orchard blended superbly with cherry's tart bite and a hint of cranberry's patient bitter. At this point I do not smell much of the sour ale within, but I'm getting plenty of the same dark cherry tannin smell that makes New Glarus' Wisconsin Belgian Red such a smash hit. This is a beautiful bouquet with plenty of wow factor!</div>
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<b><u>Appearance 3/3</u></b></div>
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I was surprised at the generous level of head for this style. It was microscopic bubbles forming a soapy texture that lived longer than I thought it would. Sitting on the table the beer is a crystal clear, gem-like magenta. When held aloft, the top takes the color of <i>real</i> apple cider, while the bottom becomes a vibrant sports car red. I'm just looking at this glass and am so impressed that I'm shaking my head, my brow furrowed. Good grief.</div>
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<b><u>Flavor 20/20</u></b></div>
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Wow! This is an amazing sour/fruit ale! It definitely borrows heavily from their Wisconsin Belgian Red, but that's not a bad thing, especially if this beer is to be a substitute until better cherry crops can be grown and harvested. Apples, sweet cherries, and tart cranberries abound, but soon the tannins take a stronger foothold and impose a bit of their "browned apple" flavor. It may have been a bad year for cherries, but apparently the folks at New Glarus found the best in the batch because there is no shortage of cherry flavor here. Well, there might be, but they have supplemented it so well with the other fruits that one can hardly notice and if they did they certainly wouldn't have anything about which to gripe. The finish is more of the tannins, plus a subtle cranberry bitter that becomes a bit more bold once the other flavors have found their way down the throat. Two things surprised me about the finish: First was that the cranberry bitter was so light. For me, this is a good thing since I generally don't care for cranberries. Second was the saliva gland-pounding pucker that this beer put on me. After swallowing, my spit factories were cursing a blue streak and ordering all hands on deck! This lasted well after the swallow and my jaw was tingling like mad. Very neat!</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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Very light in the mouth, undoubtedly aided by the teeny, tiny carbonation that we saw comprise the head. A beer this sweet could very easily become syrupy, especially after warming, but Serendipity avoids this trap with the liberal use of cherry tannins which help provide a bitter backdrop against which they splash their tart, sweet fruits. The back of the mouth is left slick, but the beer itself never comes close to that sensation.</div>
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<b><u>Overall Impression 10/10</u></b></div>
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Another excellent, world-class effort from the Careys. They have gracefully traversed what will hopefully be a short gap between bountiful Wisconsin cherry harvests. The aroma is second to none, the appearance is very appetizing, and the flavor is not to be considered a consolation at all. In fact, I feel that it's so similar to their Wisconsin Belgian Red, that were I not told, I might not be able to tell the difference. Of course, it's been a very long time since I've sampled that particular brew, but I feel that Serendipity doesn't fall very far from the tree (the cherry tree?). If I am permitted one other nit pick it is that the beer makes the back of the mouth quite slick and sticky.</div>
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<b><u>Total 49/50</u></b></div>
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I feel bad for noting those minor grievances with a beer that is so damn tasty, but that's why there is only one point deducted. Sure there are things to improve on, but they are so minuscule that they hardly affect what is otherwise a completely pleasurable drinking experience. For me this is a near dead-ringer for Wisconsin Belgian Red (thus its fourth reference in this review), but if I had them side-by-side I'm sure I would be able to discern their differences. In case you couldn't tell, if you like other New Glarus fruit beers, you're bound to like this one as well. Chalk this up in the category that can also be used to sway non-craft beer drinkers over to our team. I suppose I was hoping I'd get something new and different from New Glarus, but I'm almost as happy that I did not.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-86810622432728147262013-03-13T21:47:00.001-05:002013-03-19T20:25:33.757-05:00Founders - Kentucky Breakfast Stout<div dir="ltr" style="text-align: left;" trbidi="on">
Today friends, I review a beer that needs no introduction. I knew that cracking open my sole bottle of KBS was drawing near immediately after I was unable to procure tickets to this year's KBS Release Party due to some <a href="http://foundersbrewing.com/latest-news/2013/kbs-on-site-release-2013-response/?av-submitted=true">errors on the part of some 3rd party ticket brokers</a>. I, like many people, had a ticket in my cart, but to no avail. But I'm not worried! The past has passed! I will not be broken-hearted or bitter over things I cannot change nor correct. All I can do is enjoy the current bottle I possess, given to me by my good friend Matt D. The last time I was fortunate enough to get a pour of KBS was at <a href="http://sudsavant.blogspot.com/2011/09/screw-city-beer-festival-2011.html">2011's Screw City Beer Festival</a> in Rockford, IL. It looked a little something like this.<br />
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<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Founders/Kentucky%20Breakfast%20Stout/IMG_2206_zps3c5d980d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Founders/Kentucky%20Breakfast%20Stout/IMG_2206_zps3c5d980d.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it looks like when I poo my pants.</td></tr>
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I think it goes without saying that I have been looking for an excuse to drink this beer for quite some time. Let's pour!<br />
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<b><u>Aroma 12/12</u></b><br />
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This is like dark, melted chocolate made violent love to black, gourmet coffee after a bourbon-soaked evening. The coffee is bitter and strong, burnt, dark roasted malt is abundant, and dark chocolate's sweetness rounds things out nicely. Warmth is more present than the actual aroma of bourbon at this point, but it is not overpowering and you'd never guess this was an 11.2% ABV beer. I want to wear this as cologne.</div>
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<b><u>Appearance 3/3</u></b></div>
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I hate to make the generic simile that this beer pours like motor oil, but... it's more like filthy motor oil. It's a host of cola and coffee browns with a yellowish tinge around the edges. The head was barely present, but was a shockingly dark shade of brown. This beer had legs like road tar. It stubbornly hung on the sides of the glass and refused to be moved.</div>
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<b><u>Flavor 19/20</u></b></div>
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I don't believe that there is one milliliter of this beer that is not dedicated to being saturated with flavor. It's not the most intense thing I've ever tasted, but nothing is wasted to deliver all the intended flavors to your waiting taste buds. It begins with a oatmeal-y, sweet creaminess, which blossoms beautifully into the sweeter aspects of the rich, rich chocolate. Then the bourbon rolls in and things get rowdy. This goes from being a luscious, savory, delectable slice of German double molten chocolate cake with a side of coffee, to a beer that tastes like every bite of cake is first dipped lightly in bourbon. The chocolate and bourbon are definitely the stars here and the coffee takes a supporting role. When held in the mouth, however, the coffee is the most persistent of the flavors and makes itself known once the others have faded. Be patient though because, sweet Holy delicious chocolate booze cake, are those flavors strong and it's going to take a while. The finish is mocha coffee sweetness plus the tingling heat from the bourbon while the aftertaste is pretty much the same aftertaste if you combined how your mouth feels fifteen minutes after drinking coffee and two minutes after sipping bourbon.</div>
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<b><u>Mouthfeel 4.5/5</u></b><br />
Wait, can I even give half points? To that I say in my best Eric Cartman voice, "It's my blog, I do what I WANT!" I've never done it before, but I've never felt compelled to do it before. I basically want to say that the mouthfeel of this beer is remarkable, but I cannot say that it is perfect. The bourbon is simply too strong and covers some of the other flavors that I know are in there. To add to that, this beer is from 2012! It has aged for almost an entire year! I can't imagine how aggressive this beer would be were it fresh. It is just shy of being full-bodied and while the carbonation is wonderfully subtle, the alcohol warmth adds enough tingle to be as interruptive as a higher level of bubbles.</div>
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<b><u>Overall Impression 9.5/10</u> </b><br />
Well, if I'm gonna start issuing half-points I might as well use two so that the final score is a whole number, right? This is a supremely tasty beer and for a guy that hasn't eaten dinner yet, its 11.2% ABV is definitely a force to be reckoned with. This coffee-licious, chocolate oozing, bourbon monster simply must be tried. It tries extremely hard to live up to its gargantuan reputation and does an admirable job, even if it doesn't taste like God himself lactated it into each and every bottle. This is a chocolately delight that I will be aging even more next time to mute the bourbon into submission.</div>
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<b><u>Total 48/50</u></b></div>
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I know, I know... It doesn't take a whole lot of fortitude nor prowess to drink a great beer and give it a high score. Big surprise, right? However, I was expecting to give this beer a perfect score and perhaps that expectation worked against it. It is a towering giant of chocolate and bourbon warmth with coffee riding its coattails the whole time. The warmth is not insane, but it is enough where I do feel that it overpowers some of the other flavors that should definitely be making a contribution, namely the coffee. If you're fortunate enough to see some after the April 1, 2013 distribution date, buy it. Even if it doesn't live up to its ludicrously lofty expectations (and what could), you won't be disappointed.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-69227094006899065752013-02-22T06:46:00.000-06:002013-02-22T06:46:17.776-06:00Dogfish Head - Burton Baton (2007)<div dir="ltr" style="text-align: left;" trbidi="on">
Today my quest to break out some of my weird an unusual beers takes me back to 2007. It was a troubled time for America and I give you the following alliterative list to prove it:<script type="text/javascript">
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<ul style="text-align: left;">
<li>Barbaro is euthanized</li>
<li>Bears lost the Super Bowl</li>
<li>Britney Spears shaves her head. Gets new tattoo</li>
<li>"Breakfast of Champions" author Kurt Vonnegut dies</li>
<li>Boris Yeltzin dies</li>
<li>Bob Barker leaves the "Price is Right"</li>
<li>Boston wins the World Series</li>
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<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Dogfish%20Head/Burton%20Baton%20-%202007/2006-05-18-barbaro-topper1_zpsf41e4ff9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Dogfish%20Head/Burton%20Baton%20-%202007/2006-05-18-barbaro-topper1_zpsf41e4ff9.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gratuitous Barbaro pic.</td></tr>
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There were a lot of bad things, beginning with "B" that happened in 2007, but thankfully Burton Baton flew in the face of it all. Having been brewed off and on since it's release in 2004, it eventually gained enough popularity to become brewed year-round. Thank goodness. It's labeled as an Imperial IPA, but Burton Baton is actually a blend of an DIPA and an English-style old ale, which is then aged in a big ol' oak tank. Normally, I would not review an IPA or DIPA that is one month over 6 years old. However, the bottle contradicts my logic by clearly stating, "Lush & enjoyable now, this beer ages with the best of 'em." OK, I'll bite. Let's pour!</div>
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<b><u>Aroma 10/12</u></b></div>
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Oak notes are prominent, but nothing about this beer is harsh or aggressive. The vanilla and oak touch the nose and bring with them some interesting travel companions. A faded citrus is next. It carries the remnants of juicy grapefruits and pineapple, but those fruity bits have all but disappeared completely. Thankfully, we still have a slight acidity that gives the scent a bit of a bite. The old ale notes come in after that and carry with them all the things we love about the style: sweet malts, a light roast, raisins, and a nice gentle warmth.</div>
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<b><u>Appearance 2/3</u></b></div>
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I'm not expecting the world when it comes to carbonation in a 6 year-old bottle, but I was pleasantly surprised at the half finger of head that formed after a fairly aggressive pour. Unfortunately, the head was the high point for the appearance of this beer. It sits in the glass the murky color of a sun tea that has steeped too long and grown too dark. Held up to the light an attractive red can be found in the center of the glass, but it is poorly situated amidst a fog of rusty hues.</div>
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<b><u>Flavor 19/20</u></b></div>
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Whoa! One is immediately lambasted by dark fruits, caramelized sugar, honey, a deceptively sneaky warmth, and a wash of malty sweetness. There's no fading in here; this beer is sweet and it means it. There is a richness of flavor that cannot be anticipated from the aroma. I wish there were more to say about the backbone of the beer, but the flavors are so robust and well-blended that there is little opportunity for nuance. If held in the mouth a pepper note arises, but I am uncertain if that another remainder of the hops or just alcohol tingle. I swear that at times this beer even shows glimpses of maple syrup. The finish shows a slight warming and a moderate bitter to show us that the hops cannot be forgotten just yet. Both sensations linger well into the aftertaste where that pesky pepper note appears again as a dot on the horizon.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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Excellent work here. Not only is this beer smooth thanks to some barrel aging and some cellaring, but also thanks to gads of malt. Remember the honey and syrup mentioned earlier? Well, it's nowhere NEAR as thick as those, but it's just as silky and smooth. Since we're on the subject, it definitely has a full body and loads of sugars to let this beer absolutely slide all over the mouth. It avoids becoming to heavy and thick by utilizing perfectly present carbonation, alcohol warmth, and that peppery prickle. The alcohol warmth, of course, gets stronger as the beer warms and helps contribute to a dryer finish. Prior to warming no one would have a clue about the 10% ABV.</div>
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<b><u>Overall Impression 9/10</u></b></div>
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This aged incredibly well. True, the hops are not at their peak freshness, but that doesn't mean their hallmark cannot still be found 6 years after bottling. The aroma was not the strongest trait of the beer, but the less impressive introduction made experiencing the rest of the beer an exciting surprise. The flavor was intense and sweet and the mouthfeel was amazing. This beer did great things with its dark fruits, oak, and camouflaged warmth. What a treat!</div>
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<b><u>Total 45/50</u></b></div>
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Silky without being syrupy. Sweet, but not one-dimensional nor cloying. What more do you want? This beer gave big flavor without feeling like it was beating you. I would definitely say that at this age it errs more on the side of the English-style old ale than an Imperial IPA. It's abundance of sweet malt, dark fruits, color, and apparent ability to age well all point toward the old ale. The aroma would indicate an IPA that is too old! A beer that clings to its "big beer" status and former glory with a thick body, now unbalanced sweetness, and perhaps a high ABV. Thankfully, it became much more than that over the last 6 years. Maybe Burton Baton was one of the best things to come out of 2007. It sure as hell wasn't James Blunt.</div>
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<tr><td class="tr-caption" style="text-align: center;">And they ain't kiddin'!</td></tr>
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SOURCES:</div>
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<i>http://www.dogfish.com/brews-spirits/the-brews/occassional-rarities/burton-baton.htm</i></div>
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<i>http://usatoday30.usatoday.com/news/nation/2007-12-28-2419931004_x.htm</i></div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com1tag:blogger.com,1999:blog-6819078058214268424.post-1172271190186674472013-02-13T13:50:00.002-06:002013-02-13T13:50:19.200-06:00Hoppin' Frog - Barrel Aged Naked Evil<div dir="ltr" style="text-align: left;" trbidi="on">
Today is a bottle that has been a long time coming. I received it as a Christmas gift from my father and its name alone qualifies it as one of my more rare/interesting beers. First off, it's barrel aged. This is more often than not a good start to a great beer though far from a prerequisite. Second, those barrels are whiskey barrels and not bourbon barrels. Not that there's anything wrong with bourbon barrels, I just happen to be much more familiar with whiskey than bourbon, with few exceptions. Third, this is a barley wine - a style that lends itself unusually well to being made into big ol' beers. Fourth, it's a Belgian-style barley wine. This is just another layer of complexity that I'm looking forward to having wash over my taste buds. The bottle has this to say,<div>
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<i>"On a recent trip through Belgium visiting the monastery breweries, we discovered an excellent barrel aged ale that had an incredibly satisfying flavor combination. Aging in oak barrels added a memorable richness, that we seek to achieve with this barrel aged Belgian-style barley wine-style ale. Being the ideal celebration beer to release on our 5-year anniversary, Barrel Aged Naked Evil is fermented with both British and Belgian yeasts and aged in whiskey barrels for a lightly spicy twist on this old-world beer style. Sweet malt flavors will become smoother and rich dark fruit characteristics will build with time to add a wonderful complexity and depth of flavor."</i></div>
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<b><u>Aroma 12/12</u></b></div>
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I smell this and instantly feel like I should be in more formal surroundings. You are immediately embraced by dark boozy fruits, raisins, vanilla, whiskey, and a lesser oak. It is simply a fantastic blend. As it warms the whiskey takes the forefront with strong tones of vanilla, toffee, a lesser oak, and a faint Belgian spiciness hidden in the back. The dark fruits are still very present, but know their place.</div>
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<b><u>Appearance 3/3</u></b></div>
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Pours like silk with very little head. In fact, one wonders if they'll receive any head at all until it begins to fade in at the middle of the glass and slowly push its way to the top like a person newly awakened and slowly making their way through the first of their morning routine. The ale's legs on the other hand are ridiculous. They stick to the glass and show virtually no signs of falling. The color is a bright copper with an abundance of ruby glints, sunset orange hues, and earthy reds. Gorgeous.</div>
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<b><u>Flavor 20/20</u></b></div>
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Oh my! This begins in the same sweet fashion as the aroma with boozy fruits, but makes a gradual and seamless transition into vanilla, toffee, candi sugar, and more whiskey. Somehow the oak is not completely subdued by all these imposing flavors and still manages to make its own small contribution. Sitting in the mouth it continues to enjoy all those confectionery inspired flavors and ceased to be quelled. The finish is like the smoothest, sweetest shot you could imagine. Think high end, "no burn" whiskey, and caramelized hardened sugar. Oh, but add amazing dark fruits and oak. Enticed yet? The aftertaste adds some bitter, but it appears to be a result of the dark fruits and alcohol, not so much that of hops. Absolutely wondrous, rich flavor as complex as it is harmonious.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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The mouthfeel was the first clue that this beer was not going to be Belgian-style in a yeasty, banana, bubble gun, clove, spicy kind of way. It was going to be a Belgian-style in a quad, knock your socks off, highly carbonated, dark fruit kind of way. Carbonation is initially pretty strong, but fades to a perfectly appropriate level; being present to provide texture, but never allowing that sensation to become too strong or to distract from the flavor. It also never threatens to lighten the medium-full body. Obviously, the whiskey provides some heat to the beer at 11.3% ABV, but again in congenial way where it never threatens to usurp the other more important flavors. The spiciness incorporated by the brewers doesn't hurt one bit either, nor does the way it leaves the mouth sticky with caramel in the aftertaste.</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Hoppin%20Frog/Barrel%20Aged%20Naked%20Evil%20BBW/IMG_4543_zpse2cbcd6d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Hoppin%20Frog/Barrel%20Aged%20Naked%20Evil%20BBW/IMG_4543_zpse2cbcd6d.jpg" width="240" /></a></div>
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<b><u>Overall Impression 10/10</u></b></div>
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A masterpiece for Hoppin' Frog! By far the best offering of theirs that I have ever tasted. It is a rich, superbly blended cornucopia of Belgian quad goodness: active carbonation, dark fruits, whiskey heat, and smooth as you please. Good gracious! Can we all sign a petition so that they'll make this again?</div>
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<b><u>Total 50/50</u></b></div>
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Well, Hoppin' Frog has joined the elite ranks as one of the few beers to earn a perfect score on Sud Savant. Deservedly so. This beer is fantastic! The barleywine style that they claim in their descriptor can be difficult to find sometimes, especially if the drinker is more accustomed to the more common "American Barleywine" style. However, as a traditional or "English barleywine," this beer is a marvelous blending of styles. It incorporates all the malty, caramel-laden, fruity, boozy, silky goodness that we've come to know and love and combines it with even <i>more</i> dark fruits, active carbonation, and spice from the Belgian style. On top of that it throws in whiskey and oak! What else could you want?! The correct answer? Some in your glass and then some in your stomach. Top marks to Hoppin' Frog! What a beautiful bruiser!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Hoppin%20Frog/Barrel%20Aged%20Naked%20Evil%20BBW/IMG_4544_zps5c26f4c1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Hoppin%20Frog/Barrel%20Aged%20Naked%20Evil%20BBW/IMG_4544_zps5c26f4c1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The specs.</td></tr>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com4tag:blogger.com,1999:blog-6819078058214268424.post-23190524849177458502013-02-09T08:16:00.002-06:002013-02-09T08:16:35.110-06:00Cigar City - 110K + OT (Batch 4)<div dir="ltr" style="text-align: left;" trbidi="on">
Before really researching this beer I had very little idea of its history, let alone its style. The label gives us nothing other than a cryptic name and information required by certain government agencies. This made the discovery process throughout the review very fascinating! Every review experience was full of truly honest impressions, surprise, and a chance to categorize. Thankfully, you have no such need to be so honest. The full history of 110K + OT (or rather its name) can be found <a href="http://www.ratebeer.com/users/110k.asp">here.</a> It's definitely one of the best things I've seen come from an internet forum, until <a href="http://www.reddit.com/r/startrek/comments/1818um/someone_said_i_havent_said_hello_to_rstartrek_yet/c8ata0s?context=6">this one</a> involving William Shattner. But I digress... The website description goes even further with the inside joke and reads,<br />
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<i>"110K+OT is not for college pukes, white collar sissy boys or mamby-pamby Nancy boys who haven’t done an honest days work in their lives. Nor is this beer for the common man. This beer is for the working man who has arrived. If your work boots are steel toed, come back when they are gold toed! "</i><br />
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As I said, when beginning this review I had no idea of its style. I did know that it changed annually with every batch, but I had no idea which batch I possessed since I received this bottle in a trade (Thanks Ruy!). Turned out to be Batch #4, an Imperial Amber Ale. But unlike any Amber I've ever had.<br />
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Cigar%20City/110K%20Plus%20OT/IMG_4531_zps44b8041a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Cigar%20City/110K%20Plus%20OT/IMG_4531_zps44b8041a.jpg" width="240" /></a></div>
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<b><u>Aroma 11/12</u></b></div>
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Whoa! There is a lot going on here and it's all sweet. Fruit esters are strong and come across in a variety of rich scents: fig, pineapple, apple, and grapefruit. It's very dark, but with the sting of citrus. More typical malt aromas sit further back, but are just as rich. Caramel is powerful and blends surprisingly well with the fig/prune. There is also a little bit of mustiness and a sneaky alcohol warmth that I feel will play a part further on in the review.</div>
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<b><u>Appearance 3/3</u></b></div>
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The head is astounding. Excellent in size and retention, it leaves a light khaki colored lace all over the inside of the glass. The color appears brown when sitting on a table, but when held to light gives hints that the fig aromas will be visiting again soon. The colors range from the sludge-like color of prune juice to handsome purples to bright, gem-like magentas. The overall tone is a earthy maroon-magenta and was definitely a surprise to see in a beer this dark.</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Cigar%20City/110K%20Plus%20OT/IMG_4532_zps46901c19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Cigar%20City/110K%20Plus%20OT/IMG_4532_zps46901c19.jpg" width="240" /></a></div>
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<b><u>Flavor 17/20</u></b></div>
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This is most unusual. It starts with sweet fruits like green apple, minus the tart, and does a short, sudden crescendo into an orange rind and dark fruit backbone. To say that this is an odd combination is an understatement. It's unique and not unpleasant. There is a caramel note, but it is easily shouted out by the dark fruits, more of which fade in gradually along with a faint booziness, and more green apples. The finish brings forward a lot more warmth, the orange rind, and eventually a bitter that has remained hidden until this time. Unfortunately, the bitter seems to be a byproduct of the fruit and not so much a balancer thereof.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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This is one full-bodied and silky smooth brew! The carbonation is far from minimal, but its role is very subdued which is perfect in a big Imperial-style beer like this one. The alcohol warmth in the finish also adds a tickle to the tongue to keep things interesting and far from syrupy. However, with all this sweetness, sticky saliva is unavoidable.</div>
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<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Cigar%20City/110K%20Plus%20OT/IMG_4528_zps227ecaea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Cigar%20City/110K%20Plus%20OT/IMG_4528_zps227ecaea.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Know that!</td></tr>
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<b><u>Overall Impression 7/10</u></b></div>
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No one can claim that this beer is not full of flavor. After doing some research and finding out that this beer is an Imperial American red ale, I give this beer kudos for incorporating flavors I've never before seen in this style. I like that kind of innovation. My only gripe is my own fault; I find it too sweet. No doubt this beer, being an "American" version of the style, initially involved a healthy dose of hops. Thankfully, while those are still there in all their citrusy glory, they are not present to balance this beer with resin or pine. Granted, red or amber ales can and should be malt centered, however a great crisp finish is often a hallmark of these styles and this beer lacked it. I would've even accepted a moderately crisp finish. However, the alcohol and bitter do not equal "crisp." They can certainly contribute, they can even help make it dry, but this beer proves that they cannot stand alone.</div>
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<b><u>Total 43/50</u></b></div>
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What can I say... another beer that I've possibly ruined by waiting too long to drink it. In my defense, had it said <i>anything</i> on the label pertaining to style I might have made a more urgent effort to drink it. As it stands, I can hardly believe that this is a red of <i>any</i> kind, let alone an imperial. There are just so damn many flavors in this beer that I would never have expected in a red/amber. Big props to Cigar City for that. I can hardly imagine this beer with even more complexities added by fresh hops, but I <i>can</i> imagine it having more balance. The mouthfeel and the appearance are also deserving of superlatives. Now all I have to do is find a fresh bottle, no matter what style this year brings.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com2tag:blogger.com,1999:blog-6819078058214268424.post-6823924304328433062013-02-08T21:03:00.004-06:002013-02-08T21:03:55.781-06:00Thank You<div dir="ltr" style="text-align: left;" trbidi="on">
Fellow craft beer enthusiasts,<script type="text/javascript">
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Yesterday I was offered and accepted a new job! It is with the <a href="http://www.rockislandauction.com/" target="_blank">Rock Island Auction Co.</a>, the nation's <b>leading</b> auction house for firearms, edged weapons, and military artifacts. Essentially, I will be doing exactly what I have been doing here at Sud Savant. They have hired me to write-up articles on upcoming auction items as well as manage their social media. This is a dream come true! Not only is the work something I am familiar with and enjoy doing in my free time, but the subject matter is also exciting and an area of personal interest. This means two things:</div>
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1. I am going to be spending most of my days on my butt writing about craft beer and/or guns. In order for me to not gain 400 pounds, I should probably take up a diet of ice cubes, lichens, and on special occasions, lentils.</div>
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2. It gives me a chance to say, "Thank you." Without all of your hits, comments, "likes," trades, and ever-increasing readership each month, this opportunity may never have happened. You guys and gals are iron-livered muses and just add more truth to the adage that "craft beer people are good people." </div>
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To celebrate this job and to say thank you, I will be breaking out some beers that I have been holding on to for some time. Most are expensive. Some are exotic. A few are just plain old. In any case, I hope you enjoy reading about some interesting brews in the near future because I'm going to do my best to pull some fun stuff from the cellar and get to work. I don't have the world's most exotic collection by any means, but hopefully it'll be something we can both enjoy. So keep your eyes peeled, keep reading, and thank you.<br /><br />Super stoked,</div>
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Sud Savant</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com6tag:blogger.com,1999:blog-6819078058214268424.post-55574943910612828942013-01-31T12:10:00.002-06:002013-01-31T12:10:56.106-06:00Samuel Smith - Organic Chocolate Stout<div dir="ltr" style="text-align: left;" trbidi="on">
If you've been reading for a while, you know I have a solid respect for Samuel Smith's Brewery out of Yorkshire, England. It seems like every one of their brews that I taste simply defines that style; emphasis on "simply." Samuel Smith's doesn't add new exciting ingredients, they don't blend existing styles or create new ones, at least not in their beers that are available Stateside. What they do is make excellent versions of classic styles and if someone asked you what a certain style tastes like, you could point them to a Samuel Smith's. <div>
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Now, statements like my last one might conjure up some opposition and people may ask, "How can one beer define a style when so many variations of the style exist" and I agree with those people to an extent. There are nearly innumerable variations to any given style. Brewers use different grain bills, hop varieties which can vary by <i>year</i>, extra exotic ingredients, and so on. However, each of those brewers is brewing with a particular style in mind. Even if that style is as vague as, "Oh, I dunno. I'm just brewing some stout-ish, porter-y beer that I added raspberries and blackstrap molasses to," it <i>still</i> has that classic stout characteristic in mind. The essence of "stoutness" if you will. And while one may never achieve that essence perfectly, Samuel Smith's comes close time after time. Let's pour!</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Samuel%20Smiths/Organic%20Chocolate%20Stout/IMG_4526_zps374fb996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Samuel%20Smiths/Organic%20Chocolate%20Stout/IMG_4526_zps374fb996.jpg" width="240" /></a></div>
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<b><u>Aroma 10/12</u></b></div>
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True to its name, chocolate is abundant in the nose. It's the smell of melting chocolate, dusty cocoa, and a medium roast that does not add much bitter balance. Once the beer has warmed a bit, caramel malts become unmistakable and add another excellently paired layer of complexity.</div>
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<b><u>Appearance 3/3</u></b></div>
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While initially appearing black and opaque, a quick look from the top down shows any number of brown shades comparable to (appropriately) chocolate, coffee, or cola. The head size and retention were very nice and its tea-stained color was very appropriate.</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Samuel%20Smiths/Organic%20Chocolate%20Stout/IMG_4527_zpsbf6e134d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Samuel%20Smiths/Organic%20Chocolate%20Stout/IMG_4527_zpsbf6e134d.jpg" width="240" /></a></div>
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<b><u>Flavor 18/20</u></b></div>
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After a flash of neutral flavor and a hint of the roast, chocolate comes roaring in from all sides. Things are much as the aroma would have us anticipate: chocolate with roast detectable behind it yet still not enough to provide a balance. The sweet malts dominate this brew early on, but things are about to change in the latter half of this beer. However, when one holds this beer in the mouth for around 10-12 seconds it takes on an unlikely characteristic: citrus. Upon closer inspection, the sour turns out to be the combination of some bright, sugary caramel malts and some of the more bitter notes, likely the roast, but the initial sensation is out of place in a stout. Thank goodness one rarely holds a beer in the mouth for extended periods of time. Quicker swallows allow for a more graceful transition from the chocolate and caramel-laden flavors to a drier and more bitter finish. A wise change in flavor which prevents this beer from being too sweet all together. The aftertaste is almost exclusively the flavor of bitter roast. It also leaves a watering mouth thanks to the previous sugars.</div>
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<b><u>Mouthfeel 5/5</u></b></div>
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Despite all the sugary malts in this brew it remains medium bodied and shows a moderate carbonation that fades quickly in the mouth to allow a silkier mouthfeel. No warmth.</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Samuel%20Smiths/Organic%20Chocolate%20Stout/IMG_4524_zps73edfc7b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Samuel%20Smiths/Organic%20Chocolate%20Stout/IMG_4524_zps73edfc7b.jpg" width="240" /></a></div>
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<b><u>Overall Impression 8/10</u></b></div>
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This is a excellent choice if you're ever looking for a desert beer. The aroma is fantastic, the flavors are tasty, and it could be a gateway for those who don't yet appreciate dark beer. The beer is not balanced in each of its sections, but is balanced as a whole. For example, the main flavor profile was primarily sweet. Granted, it did this with several flavors, but it was mostly sweet and not balanced. However, the later parts of the beer provided the bitter that could have been utilized in the backbone. Does this beer still earn the descriptor of "balanced" even though it does so in different sections and not within the same flavor sensation as is commonly understood?</div>
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<b><u>Total 44/50</u></b></div>
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Another well made product by Samuel Smith's. I can seldom believe that the beers from this brewery sell at the low prices that they do. In fact, many times you can find a few sitting in your "pick six" section! This is not a stout with chocolate in it. Instead, it truly earns the nomenclature of "chocolate stout." Chocolate is the primary consideration here and it uses a relatively meek stout framework to carry out that task. You do have to be in the mood for something sweeter to fully enjoy this beer, but it achieves that sweetness with a trio of chocolate, caramel, and sugar. It's far from simple. It's just simply well made.</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com0tag:blogger.com,1999:blog-6819078058214268424.post-84546161885708064272013-01-23T21:14:00.002-06:002013-01-23T21:14:42.456-06:00Pretty Things - X Ale<div dir="ltr" style="text-align: left;" trbidi="on">
Let me first toss out a big ol' "thank you" to my wife who picked up this and several other bottles on a not-so-recent trip to Boston. Normally, I'd never have access to this and I always appreciate something new and different. Another reason I'm stoked to be reviewing this bottle is that it's a style of beer that I am currently unfamiliar with. Zero experience. Nada. Thankfully, Pretty Things does a pretty great job of describing its history right on the label. I shall reprint it here:<script type="text/javascript">
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<i>"Mild was a hugely popular style for more than a century (1800 - 1900s). Here, we have released two Mild ales side-by-side: two beers from opposite ends of that period, brewed by the same brewery. If you drink both, you will drink the same brand from the same brewery, separated by 107 years. Over those years, Mild changed considerably: something these beers amply demonstrate. Though bearing the same name, X Ale, in character they could hardly be more dissimilar.</i></div>
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<i>By WW II, Mild was firmly established as Britain's most popular style of beer, but the years had not been kind. The wars years in particular had taken their toll on Mild, reducing its alcohol content. There had been other changes too. For example, the colour. 1945 X Ale was much darker, brewed from a blend of 5 malts and dark brewing sugar. Wartime shortages also dictated the use of flaked barley. This 1945 Mild contained just a fifth of the hops of 1838 version. This is Mild as we know it today: a low-gravity, lightly hopped, dark beer. Drink the two side-by-side to see these changes in action.</i></div>
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<i> -Ron Pattinson, January 2012</i></div>
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Also, I would be remiss if I did not include the thank-you note/history located on the front of the label.</div>
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"<i>Once Upon a Time on February 22nd, 1945 a brewer brewed this very recipe in a now extinct London brewery. The veracity of this 67 year-old X ALE is thanks to the private research of Mr. Ron Pattinson, a resident of Amsterdam. In collaboration with Ron we present his beer with our Best Returns of the Day.</i><br />
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<i>First batch brewed Feb. 22nd, 1945</i><br />
<i>This batch brewed Feb 14th, 2012"</i></div>
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It sounds like each version has its own benefits and while I don't have each one to do a side-by-side comparison I believe that investigating this historically researched brew for myself will be a neat learning experience. Let's pour!</div>
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<a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Pretty%20Things/X%20Ale%201945/IMG_4518_zpsa453b33b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Pretty%20Things/X%20Ale%201945/IMG_4518_zpsa453b33b.jpg" width="240" /></a></div>
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<b><u>Aroma 8/12</u></b></div>
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Things are very malty here. This is very akin to a sweet brown ale with cocoa and molasses as the main contributors. A lactose sugar's aroma is also detectable. Overall, this is a very simple bouquet, on par with beers that probably put forth much less effort in their brewing and their historic research.</div>
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<b><u>Appearance 3/3</u></b></div>
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It certainly lives up to its brewer's name. From the smell I was expecting a much darker pour, but was surprised to see it fall into the glass in a dark copper color, made to seem brighter due to its high clarity. The copper also blends in its share of reds and magentas. Be sure to take a moment to appreciate this one. The head was excellent. It's generous in size, egg shell in color, offers some lacing, and better than average retention. Good work!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Pretty%20Things/X%20Ale%201945/IMG_4519_zps3b984fa5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Pretty%20Things/X%20Ale%201945/IMG_4519_zps3b984fa5.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the first shot.</td></tr>
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<tr><td style="text-align: center;"><a href="http://i1270.photobucket.com/albums/jj610/sudsavant/Pretty%20Things/X%20Ale%201945/IMG_4521_zps30c7974d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i1270.photobucket.com/albums/jj610/sudsavant/Pretty%20Things/X%20Ale%201945/IMG_4521_zps30c7974d.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But this shot showed more true-to-life color.</td></tr>
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<b><u>Flavor 16/20</u></b></div>
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As much as the color was a surprise in the glass, the flavor is even more so in the mouth. Things are not at all what one would expect when a bright, clean, citrusy flavor is the first in the mouth. When sipped slowly, lots of neutral malts (crystal?) become apparent as well as a weak, watered-down citrus. The beer is anything but dry at this point and certain to satiate thirst. A quicker drink reveals more flavors, but it turns out that those are merely hiding in the finish as the backbone itself is quite lackluster for big flavors. The finish on the other hand, is the high point of the beer. It reverts back to the sensations in the aroma and gives a nutty, lightly bitter, dry finish with the roasted malts showing through and being a very nice addition. The aftertaste is nothing much to mention other than a gently fading bitter from the finish and eventually a lingering citrus.</div>
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<b><u>Mouthfeel 4/5</u></b></div>
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A light to medium mouthfeel is here, despite the malt emphasis. The carbonation is abundant, but never comes close to prickly. Instead, it serves as a texture and helps the mouth water through the dry finish. The ABV is invisible and well it should be because further inspection of the bottle shows only a 2.8% ABV!! Great googly moogly! It's a small wonder that Brits could sit down and pound round after endless round with brews like this on tap.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Nmgice3ieZ4?feature=player_embedded' frameborder='0'></iframe></div>
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For those not understanding the "great googly moogly" reference.</div>
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<b><u>Overall Impression 7/10</u></b></div>
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So what's the overall impression? I dig it. It's like a refreshing brown ale or porter, but with much less body and definitely able to be<i> </i>consumed one after another after another. Its shortcomings are the simplicity and lack of other flavors that other brews of this flavor profile have successfully incorporated. Yes, the citrus helps keep things refreshing. Yes, the bitter helps balance the malts while falling far short of overpowering them. However, porter/brown ale flavors like this can also incorporate other flavors like molasses, caramel, dark fruits, brown or candi sugars, cocoa, or dark fruits. I felt this stopped far short of its potential for flavor, even if the purpose it currently serves as a quaffable session ale is a noble one.</div>
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<b><u>Total 38/50</u></b></div>
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It's difficult to give an unbiased review for this beer because beer has had such varying roles over the decades, let alone in different geographic locations. I'm looking at this brew through "21st century glasses" and it was not made for that time. For the current day and age, this beer feels light in flavor and watered down. Today's priorities in the United States are on monster flavors to compensate for decades of flavorless macrobrews. This results in intense flavors that often require the beer to be sipped and make it far less quenching. Also, this beer is a British recipe. Brits for many years placed a high value on highly sessionable beers because one could drink for extended periods of time and not become intoxicated. Today's drinkers sometimes demand high ABVs in the brews to go along with the potent flavors. It's clear that this beer is from a different century and from a different continent, but does that make it bad? My vote is "no." This is a version of brown ales and porters that provides those flavors in a lighter variation and can still be drank year round. It's not a beer for today's drinker, but I believe that was Pretty Things' idea the whole time. Cheers to Pretty Things for the history lesson on Mild ales, the trip to the past to actually taste one, and the character to not let old beer styles go extinct!</div>
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Sud Savanthttp://www.blogger.com/profile/03025281063940792238noreply@blogger.com1