Goose Island - Pere Jacques (aged 5 years)

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!

Aroma 10/12

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 real 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.

Appearance 3/3

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.

Flavor 18/20

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.

Mouthfeel 4/5

The body is good for the style and the spiciness does 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.

Overall Impression 8/10

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.

Total  43/50

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.

Jolly Pumpkin - Calabaza Blanca

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!

Aroma 11/12

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.

Appearance 3/3

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.

Flavor 17/20

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.

Mouthfeel 4/5

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.

Overall Impression 7/10

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.

Total 42/50

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 IS 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.

Flossmoor Station - 15th Anniversary

Well gang, in the last week I celebrated yet another birthday.  Besides recounting all the blessings and accomplishments of the past year, it's also a great excuse to drink whatever the hell I want.  Today, that translates into someone else that celebrated a birthday, too.  Today's review is for Flossmoor Station's 15th Anniversary Abbey style Tripel Ale.  Flossmoor's 15th anniversary has long since past as I've been holding onto this bottle for quite some time, but today seems as good a day as any to open it.  Besides, it's my birthday.  For those unfamiliar with Flossmoor Station, they're a local brewer located in (you'll never guess) Flossmoor, IL and have had some past success at events you may have heard of like GABF and those listed here.

The bottle specifically lists the brewery's 15th anniversary as July 8th, 2011.  Looks like I've been cellaring this longer than I intended.  The bottle also tells us that this brew tips the Toledos at 15.0% ABV, utilizes magnum and crystal hops, and pilsner, carapils, & demarara sugar malts.  Also, in my neck of the woods one will hardly ever see smaller breweries using nice wax-dipped bottles, which is always a nice touch.  Let's pour!

Aroma 12/12

It's the first sentence and there's already SO much going on in this beer.  The nose begins with lots of fruity aromas like apples, green grapes, honey, and a subdued Belgian yeast.  As it warms, the Belgian notes really come on strong with a pronounced banana note and a clove-based spiciness.  Later still, it becomes dominated by a wonderful sugary smell with a little warmth and a spiced-not-sweet Belgian yeast.  Finally, it puts all these things together by toning down the larger scents (Belgian, sugar, spice) and bringing out the fruity acidity.  Now THIS is a golden ale!

Appearance 3/3

Perfect.  It pours as golden as the wax crowning its bottle, but sits in the glass as a brilliant ocher color.  Oddly, looking down at the beer from the top it shows strong ruby hues!  And no I don't have red flooring.  Because I have aged this bottle so long, any sediment remains in the bottle and the resultant beer is crystal clear and bright.  The head is as white as the snow outside my window and rose to a finger in height; an impressive feat considering that the bubbles are nearly microscopic in size.  It lasted as a ring around my glass until well into the beer.

Flavor 20/20

This is an insanely complex brew!  It begins with unadorned sugary, malty sweetness and quickly moves into fruity sweetness full of apples and golden raisins.  Things blossom widely as those two flavors combine into the flavor of caramelized fruits (this is not an exaggeration).  Belgian yeast, not far behind, adds its goodness and a strong alcohol presence is felt.  Note that it is "felt" and not "tasted."  The strong warmth never impinges on the flavor itself, but gratuitously pricks the tongue while in the mouth.  A bitter note is present when holding the beer in the mouth for an extended period and adds complexity and balance to this sweet beer.  Way back in the flavor profile is a dull sour whose origin likely lies in fruity acidity.  This makes even more sense upon swallowing where the first impression of the finish is an almost citrusy splash of said acidity and a reprise of the aforementioned bitter.  The aftertaste is surprisingly clean after such a warm, sweet, clingy beer. However, the only sensation remaining in the mouth is the lingering effects of the alcohol on the tongue.

Mouthfeel 4/5

This is a beer that absolutely coats the mouth with its sweet, sugary presence.  It borders on syrupy at times, but its lighter flavors and ABV help draw it away from that characterization.  It also possesses a halfway sneaky alcohol warmth.  Granted, at 15% ABV, it's hard to do anything sneakily.  However, the flavor is never too boozy.  To the point, I've had many bourbon barrel-aged brews with half the ABV that taste twice as hot as this brew.  While it doesn't taste hot, the alcohol is undeniable in the mouthfeel and how it pricks the tongue. A lot.

Overall Impression 10/10

This is the lightest tasting big beer you'll never try.  It's not light in flavor - anything but! - but most big beers tend to be heavy handed with the hops or a very rich stout.  This beer is a giant, but still manages to taste like an excellent golden (an Imperial golden?).  The fruits and sugars are present to keep this beer sweet and innocent, even if the ABV and heavyweight body would just as soon mug you in broad daylight.  In your own driveway.  In front of your kids.

Total 49/50

Personally, I liked this beer a lot.  It's complex, big, and captures all the essentials of the intended style.  The flavors are out-of-this-world intense an unlike anything that you'll find anytime soon.  I checked the average scores on BA and RateBeer after this review and was shocked to see them so low!  Perhaps it was a different beast when it was fresh, but as it stands currently it is an "Imperial Golden" that will be my measuring stick for some time to come.  If anyone disagrees with this point of view, please remember that it's my birthday so I am right and everyone else can go suck a potato (insert good-natured wink).  Good work Flossmoor!  Please know that we won't hold it against you if you decide to NOT limit this recipe to just a 15th anniversary beer and to brew this one again.

21st Amendment - Monk's Blood

As almost all of you have heard by now, 12.12.12 was the date that the monks at the St. Sixtus Abbey who brew the famed Westvleteren 12 allowed some of their beer to be sold in the United States.  This was all over the news even outside of craft beer circles.  As this beer is often mentioned in discussions about "The Best Beer in the World," it was highly sought after and was sold out almost instantly at any location that was given an allotment of the six packs, despite its $84.99 price tag.  Needless to say, I was not able to buy any, but have a bottle of Dark Lord ready and waiting (plus a mystery Bonus Bottle) for anyone that is willing to trade.

Because I'm a little full of sour grapes right now, today's review will be for 21st Amendment's "Monk's Blood."  It's a Belgian-style dark ale that is made with cinnamon, vanilla, oak chips, and dried figs.  The new ingredients intrigue me and at 8.3% ABV it also sounds like it packs quite a punch.  Oh, and for those not willing to read the old-timey text written on the can, it reads as such,

"Legend has it that in the evening, the monks would retire to their chambers & settle in with a few passages from the Good Book.  But Brothers Nicolas and O'Sullivan had other plans.  Working in the brewhouse all day, they were forced to repeat the same old recipes the elder monks had invented years before.  They needed a little diversion, And found it in the cellar of the monastery with a fresh twist they put on the beer and the way they enjoyed it.  Brother Nicolas (or 'Nico' to his close friends) brought some hand-rolled cigars.  O'Sullivan, the outspoken one, broke the vow of silence by spinning a remix of some Gregorian chants.  Together, they'd thrown down a could nice hands of Texas Hold 'Em and savor the handcrafted brew they crafted in secrecy.  Everything was good.  Or so it seemed. But deep in his heart Nico knew they were drifting into the 'dark side' of beer.  Next thing you know, they'd be skipping Lent.  Then one night they'd face the Judgement for their actions with a hard knock at the door.  Outside, the Abbot and elders would be holding stones in the air.  A threat the brothers were sure would lead to the spilling of "Monk's Blood"

Maybe they should just stick to brewing, but as always they feature a kick-ass can design.  This particular brew was canned on March 5th, 2012.  Let's pour!

Aroma 11/12

All the things that make the strong Belgian style great come rushing out of the glass.  Lots of cloves are quickly overwhelmed by even more of the yeast's banana notes.  Raw sugar (or likely Belgian candi sugar) and vanilla intertwine, while the figs and warmth sit back at first.  Eventually the figs come on strong and mingle with the banana delightfully, even if the figs edge out the banana ever so slightly.  Warmth grows stronger as well, but never becomes intrusive.

Appearance 2/3

I'm afraid this isn't a very attractive beer at all.  Have you had or seen prune juice before?  Yeah, it's that color.  Even when held to light it's that same milky brown hue.  The head was modest in size, beige in color, and crackled and popped its way down to a ring on the surface's edge.  There is also a lot of sediment in this brew, so pour gently.

Flavor 18/20

The first sensations of this drink are much brighter than anticipated, given the prominence of the dark fruit in the aroma.  It begins with a delicate, playful vanilla and some citrus-like tones.  However, it rapidly grows dark like a bank of storm clouds being pushed across the sky.  Very quickly there are the dark figs, the cinnamon, and the earthiness of spice all present and dominating the flavor profile.  Thankfully, the cinnamon avoids my worst fears and refrains from overwhelming all other flavors.  These dark flavors are intense and feel even larger with the strong alcohol warmth.  In the finish, things remain dark but also become bitter thanks to the earthiness from the cinnamon and the newly detectable oak.  It's a combination of dark fruits, bitter, and some boozy vanilla to wrap it all up.    A word of caution to those of you who enjoy slurping to enhance certain flavors!  In this brew, all you'll find is a brash alcohol.  

Mouthfeel 5/5

This beer is appropriately carbonated, which in a strong Belgian means there's a bunch of it.  Good news though, it seems to be taking the same advice as the cinnamon and is not a distraction by being overly prickly on the tongue.  There is some of that sensation, but it's mostly due to the cinnamon and not the bubbles.  Warmth plays a large roll in this brew and is not shy about it.  I dug it.  It makes for a strong beer, yet didn't suffer the same failure as many of the new "bourbon barrel-aged" beers by tasting like "two fingers, neat."  A full body carries all these flavors perfectly.

Overall Impression 8/10

This is a very well put together beer: the gentle flavors come out and the big flavors are not permitted to destroy a lá General William T. Sherman.  The lighter, sweeter flavors are quite nice and I wish they played a larger role by perhaps utilizing a less quick and dramatic shift to the dark, strong flavors.  However, this is a Belgian strong and it is supposed to be both dark and strong so the beer can't be faulted for that.  I enjoy the  interpolations that 21A has introduced here as a change of pace, even if my personal taste would prefer something lighter.

Total 44/50

Let me just say that I am comparing beer from a can to some of the best Belgian beers that I have ever had.  To those that for some crazy reason still doubt that amazing beer can be canned, this beer stands in direct opposition to your argument.  It is a great Belgian dark with its own twists and I always love trying new takes on old styles.  This particular beer is still well worth your time, especially if you normally find some Belgian varieties too sweet.  The earthiness and dark flavors help tone those down a great deal.  I didn't get much of the oak throughout the beer, but that's OK.  There were more than enough other flavors to compensate for it.  Also, I'd like to mention that this beer left my glass far too quickly.  I was fighting to ration it the entire time so that I'd have enough beer for later parts of the review.  So while my tiny, tiny gripe is that I wish the up-front sweetness lasted long or had a larger role, the proof was in the pudding as I drank this beer faster than I could write about it.  If you have some, great!  If not, you may want to find a kind trading partner as 21A has made it official that Monk's Blood will be taking an "indefinite hiatus."  Which begs the question, if they're shelving a tasty beer like this, then what do they have in the works?

Smash Brewery - Belgian Waffle

Today, I'm reviewing a homebrew from a good buddy of mine who is brewing some truly creative and delicious beer.  Also, at the rate he is procuring larger scale brewing equipment, it wouldn't surprise me if he quickly becomes a neighborhood favorite (and beyond).  The beer of his I'll be drinking today is his "Belgian Waffle," which, you guessed it, will taste like a Belgian waffle.  It's my understanding that actual whole, cooked waffles were used in the brewing process, though I don't recall at which stage.  I'm excited to drink this and see who it stacks up against the more established, widely distributed craft brewers.  Let's pour!

Aroma 10/12

The beer begins pleasantly enough with the sweet aroma of crisp apples and a fainter caramel.  Oddly, I am not getting an intense maple or syrup aroma at this point.  Further back is a faint almost champagne-like dryness and it's a unique little nuance that seems thrown in for good measure.  Slightly more detectable is a lightly floral aroma that blends nicely with the sweet apples from earlier.  All these aromas were from a 2-3 oz pour, but after I poured the entire bottle and got all that tasty sediment off of the bottom, this beer really opened up.  It went from "just plain apples" to "apples and gobs of caramel apple dip."  The caramel complements the apple very well and only now can I begin to see the maple syrup arriving on the scene.

Appearance 2/3

During my initial 2-3 oz pour, the beer was golden in hue and quite nice.  After pouring the entire bottle and its sediment into the glass, it more resembled apple cider fresh from the orchard; brown, cloudy, and a pinch of dark crumbs at the bottom.  The head rose nicely with loads of tiny, tightly packed bubbles, fizzed loudly, and faded away very quickly to absolutely nothing.  No lacing.  No head.  Nada.

Flavor 17/20

The waffles sure do not take long to make their presence known as even the earliest flavors are that of golden, fried, sweet, bready goodness and even a sweet cream.  The sensation is longer than most introductions, but slowly the apples' honey-like sweetness creeps in and is easily detectable, especially on the tip of the tongue.  A slight alcohol tingle is also present from time to time.  When held in the mouth the beer has a blending of light sweetnesses almost like the aforementioned cream, but in its candied form, like the center of a "bulls-eye" or "cow tail" candy.  As the beer warms, the sweetness shows its true colors and reveals itself to be the Belgian yeasts that were undoubtedly used in the brewing process.  The finish truly adds another dimension to the brew!  Its 7.5% ABV is laid completely bare and gives the impression of a much more alcohol-laden beer.  The alcohol combines with a wonderfully high and unexpected smoothness and goes down like a caramel liquor with the tongue still left tingling.

Mouthfeel 4/5

There's lots of good things happening here, especially for what I consider to be a golden-style Belgian dubbel (or a duppel-style golden ale).  A medium body with lots of lively carbonation and well utilized warmth are all appropriate for the style.  Though even for a Belgian dubbel, the carbonation can be a bit to aggressive a prickly at times.

Overall Impression 8/10

Obviously this brew has some Belgian-style roots and is not afraid to show them.  The sweetness, yeast, carbonation, and warmth all point to its origins.  The overarching apples were an unexpected, yet welcome twist, as were the light floral notes in the aroma.  They almost had me classifying this with a "golden ale" twist, but the other stylistic points were stronger contributors to the brew as a whole.

Total 40/50

Definitely a great start for one of this homebrewer's earlier efforts.  It had tasty, distinctly Belgian characteristics and added something of its own to make it unique.  I must say, while the taste of the Belgian yeasts were certainly detectable, as were the waffles - thus satisfying both parts of its namesake - I was expecting some serious maple syrup action.  Not that the caramel didn't satisfy that necessary sweetness, and   not that said caramel didn't go phenomenally well with the apple notes.  I suppose I was just expecting more of the maple syrup used  during brewing to come through as... well, maple syrup that I use on my waffles and pancakes.  It's a minor complaint for a tasty beer that follows its style remarkably well and I'm sure will only become more refined in its subsequent batches.

Ommegang - Gnomegang

"Little" did I know that Gnome Week was from Jun 6-9, 2012!  Here is a small press release that explains it better that I can.

Brassiere d’Achouffe Gnome Week Celebrates 6,666 Years of Enchanted Brewing

Be Part of the Magic, All Across the USA, June 6-9, 2012.

A larger and clearer picture can be found here.

(COOPERSTOWN)  Belgian brewery Brassiere d’Achouffe is going tastefully small while celebrating the 6666th anniversary of gnome-style brewing during Gnome Week. The celebration kicks off 6/6 and continues through 6/9 The four-day event features a release of Chouffe ‘Biere de Soleil’ as well as the return of Brewery Ommegang‘s ‘Gnomegang’ collaboration ale. On the final day of the event ‘the world’s smallest toast’ will take place with tiny Chouffe mugs and fittingly tiny coasters at 6:66pm, at 190 participating locations across the nation.

The myth and magic behind Chouffe is that it began 6,666 years ago (the postal code in Houffalize, home of Brasserie d’Achouffe is 6666). While Chouffe opened as a brewery only 30 years ago, it was 6,666 years ago that ancient gnome ancestors discovered the magical Chouffe brewing water. The present-day gnomes passed the source of the water and the Chouffe recipe on to Pierre Gobron and Christian Brauweraerts in 1982, and pledged them to keep the Chouffe tradition alive.

Gnome Week is being celebrated in a variety of ways including 190 in-bar promotions, an interactive Facebook page www.facebook.com/LaChouffe.beer, and the World’s Smallest Toast. The Facebook page includes a schedule of events, a countdown to the World’s Smallest Toast, links to participating venues, an amusing Gnome-Thyself photo app, a Twitter feed, and beer descriptions with beer locator.

To commemorate the week is an iPhone and Droid application called: Chouffe Little Gnome. When each of the Gnome Week coasters is scanned by a smart phone, they immediately spring to life in full animation. The app is available for download at the Apple App Store or Google Play store searching “Chouffe”. For a demonstration of this engaging technology, download the app and scan the coaster images.

(Taken from:  | Beer Nut http://blogs.wickedlocal.com/beernut/2012/06/01/gnome-week-is-upon-us/#ixzz1xJUZaKeX)

Since I have such a high respect for d'Achouffe, I wasn't about to let this anniversary go past unmarked!  I quickly dug up my only remaining bottle depicting a gnome and threw it in the fridge.  That bottle is collaboration between Brewery Ommegang and Brassiere d'Achouffe is a wonderfully punny brew named "Gnomegang."  Now, Gnomegang was originally in production in early 2011 and hasn't been seen since.  As you read above it's finally BACK in production (though again likely to be a limited edition), but the bottle I'll be reviewing today is from the original release in 2011 (thereby aged just over one year).  Let's pour!

Hell yeah, cork & cage!

Aroma 12/12
Good gracious!  This is fantastic!  The smells come in waves after the beer is first poured.  First is a thick malt, but it is hard to get a grasp on because it is quickly overcome by a very floral Belgian yeast.  Oh, what a treat!  Just when you're getting used to that the smell of candied cloves arrives!  I don't even know if it's possible to candy a clove, but if it is I'm sure that this is what it would smell like:  sugary, cloves, and hints of vanilla.  This just keeps getting better and better.  The malts then become more detectable and they are a bready, dense, caramel-drizzled lot.  As the beer warms, the 9.5% ABV can be picked out at times as can hints of honey.  If there's anything else you'd want in a Belgian-style golden ale, I certainly can't think of it.

Appearance 3/3
The head is a pure white generous two fingers of fluffy, light, and tightly packed bubbles that seem to dance when the glass is jostled.  The brew itself is a wonderful, bright golden (imagine that) hue that is only slightly hazy.  This is an unfiltered beer and there's a bunch of sediment at the bottom of the bottle, but only a few crumbs sneak into my tasting glass and settle on its bottom.  The light this beer lets in truly help it to shine and show off a variety of light and dark gold alloy colors.

Flavor 20/20
This is lighter than the aroma would have us believe, but still a ridiculously good beer.  It begins with a wash of Belgian yeast flavors, which are quickly joined by a caramel.  The caramel then begins to turn dark and blend in a very complimentary way with an alcohol warmth.  Things then become a bit spicy as the cloves come forward ever so slightly, but the spiciness is truly limited because a strong fruitiness take center stage.  This lighter fruit is definitely the featured flavor and is akin to apples, honey, and a lighter floral note.  These more delicate flavors are much easier to detect when held in the mouth.  On a quick swig, the stronger Belgian yeast and cloves tend to take over.  I strongly recommend letting the lighter flavors do their thing.  You will not be disappointed.  The finish is a resurgance of the beefier flavors and they intend to remind you that this is not a light, sissy beer.  It's full of strong cloves, a much more detectable warmth, distinct Belgian yeast banana goodness, and even a left jab of balancing hops.  What an impressive beer!  The aftertaste is mostly a boozy bitterness that quickly leaves the mouth dry.

Mouthfeel 5/5
Considering this brew has a 9.5% ABV the warmth is largely undetectable unless the brewers want you to detect it.  This is a nice feat when brewers do this and especially when they allow that warmth to blend well with other flavors.  The beer itself is very full-bodied, but never heavy thanks to the abundant carbonation and its large foaming action.  Even though the carbonation is very full, it never becomes prickly or intrusive.  Great job!

Overall Impression 9/10
This beer sets itself apart from the lighter Belgian varieties by utilizing a nice alcohol warmth (especially as the beer itself warms) and an aggressive clove.  It tastes like a much larger, stronger version of the style. However, there is more than meets the eye.  The beer hides away its lighter flavors to those who would bother to search for them.  Top marks in aroma, head, and mouthfeel.

Total 49/50
While I certainly appreciate the complexity of flavor of this brew and it's seeming ability to please all comers by offering an aggressive side when quickly gulped, and a more nuanced side when held in the mouth, it did was not a "wow" moment when I first drank it.  I think that's the only thing holding it back from an otherwise perfect rating.  This beer has it all, big body, huge/gorgeous aroma, pleasing mouthfeel, complex flavors, and all the brewing prowess of two amazing breweries.  Is there anything that I can name that is bad about this beer?  Not really.  The cloves and alcohol tend to be more aggressive if the beer warms too much, but as the recommended temperature for consumption  on the label is 40F/5C, I certainly can't fault them for that.  I suppose if anything, I'd want the stronger flavors to be the banana-y Belgian yeast and the floral notes from the golden ale.  I know that this is a variety of Belgian strong, but must "strong" always equal distinct alcohol?  Why can't the other flavors be the strong ones?  In any case, thank your lucky stars that they're producing this again.  Don't screw it up this time!  Buy a bottle or two.  You won't regret it.  What a great beer!  Happy Gnome week everybody!

Stone - Vertical Epic Ale 11.11.11

For those that do not know the history of Stone's Vertical Epic project, here's the scoop:  Stone has been releasing a new beer on each day where the month, day, and year are all the same number.  It began on February 2nd, 2002 (02.02.02) and will end this year on 12.12.12 (though the release dates are slightly different than the actual date of the bottle).  They are designed to be enjoyed in a vertical tasting (a progressive, side-by-side type format) when 12.12.12 is released or slightly thereafter.  Needless to say, it requires a lot of patience to hold out that long and it requires a long time dedication to craft beer.  It's a very cool idea and it has waited a long time to come to fruition.  Since I have another bottle of the 11.11.11, I'll still have one for a little vertical tasting session of my own.  But that's later, let's taste now!  Let's pour!

Aroma 10/12 

Fairly simple, but enjoyable nonetheless.  The chiles are first and foremost, but far from overbearing.  In a pleasant twist, they not only give the beer a spiciness and heat, but also the aroma of the actual vegetable.  I like that a lot!  There is a dull sweetness behind the chiles, like a rich, sweet bread made with brown sugar.  Also, there is a brighter sweetness even behind that.  It is somewhat fruitlike, but extremely difficult to discern.  Perhaps it is the Belgian yeast used in the brewing process?

Appearance 3/3

The head was right around one finger and a lighter color of the beer beneath.  The brew itself is mahogany and dirty copper with some very attractive red and magenta shades when held to light.

Flavor 18/20

This is a most unusual brew!  Things start off very salty in the mouth.  It's nowhere close to seawater, but the shock was just about the same.  A cinnamon splash follows immediately after along with a bit of the vegetable chile flavor, and then things simmer down a bit into a more mellow, sweet backbone.  The blend of caramel, cinnamon, and spice is almost like a Hispanic dessert of sorts.  There is also an unusual, brighter sweetness on the tip of the tongue, like grapes or honey.  The chiles are adding a lot of flavor at this point, but not much heat or spice as of yet.  The finish is a resurgance of the chiles in all of its characteristics: vegetable flavor, spice, and a smidge of heat.  It also refuses to let go of that cinnamon laden sweetness and so the combination of malts and chiles continues through to the end, but not without a dash of boozy goodness.  Holding this beer in the mouth really lets the cinnamon and darker malt flavors come out, but a quicker swallow yields a tangier, sweetness.  Very interesting.  The aftertaste is fairly clean despite all the spices and heat, but the beer does leave the mouth sticky.

Mouthfeel 4/5
Even the very end of this bottle has adequate carbonation to prevent the bigger flavors from becoming a chore to imbibe.  The carbonation is plentiful and tiny, but never intrudes on the palate and lets those bigger flavors do their thing.  It is simply there as a balancing act; never intruding as a main character nor attempting to steal the show.  The touch of warmth in the finish was the only time the 9.4% ABV showed itself and it was a welcome addition.

Overall Impression 9/10
This is definitely one of the better chile beers that I have had.  And yes, I call it a chile beer even though it is technically categorized as a Belgian Strong Dark Ale (even if it does lack the aggressive carbonation to be considered such).  It does not back down from the chile flavors, like so many others.  Other beers seem to just barely add the roasted pepper notes and an amount of heat that only a gringo could detect.  Stone adds more than an average amount of heat (though still far from aggressive) and does not back down from the authentic, vegetable flavors of the chile pepper.  Also, while it incorporates the "boilerplate" ingredient of Hispanic themed beers, cinnamon, it also chooses to shake things up by putting the cinnamon and chiles in with a Belgian Flanders Golden Ale yeast.  It's very creative, very unique, and very tasty.

Total 44/50
I wish that this were not a one time release by Stone.  Or at the very least that it gives them the confidence to brew a seasonal (or dare I say, year round) chile beer.  This is very well done and better than almost any other chile beer I've had to date (that crown still belongs to a local brewery, Bent River).  The heavier body is nice, the carbonation is present but unobtrusive, the sweetness is present to balance the chiles, and the chiles are *gasp* actually present in more than just a wisp of a roasted note buried deep in the beer.  I love the authentic chile flavor in this!  It gives this beer a definite leg up.  If you have a extra bottle, go ahead and give it a try.  If not, I hope that 12.12.12 comes quickly for ya!  Good on you Stone!  I'm already looking forward to December to crack open the rest of these.  Cheers.

The Lost Abbey - 10 Commandments

The moment I saw the description on the label of this beer I was intrigued.  "Ale brewed with honey, raisins, & rosemary," it said.  Whenever I see weird ingredients, whether it be in food or drink, I have to try it.  Some people travel for their experiences and others hurl their bodies from heights and still others simply enjoy pushing limits in whatever they do.  I, in a typical American fashion, consume my experiences.

"You put a raspberry aioli on what?!"

"I didn't even know you could deep fry that!"

"This is from what country?"

"So the stuffing is inside the sea urchin?"

These are all phrases that indicate I am about to have a new experience. (Yes!)  And lest I forget my new favorite phrase, "They made a beer using WHAT?!?"  There are some very unusual ingredients out there: cucumbers from Cigar City, watermelon from 21st Amendment, passion fruit from 5 Rabbit in Chicago, hell my friend Keith even made a beer using actual Belgian waffles!  There is no limit to a brewer's creativity and I love to see the weird stuff whether it turns out amazballs or falls flat on its face.  That said, these ingredients are fairly unusual, but rosemary is one of my absolute favorite herbs so I'm excited to see how this beer tastes.  Let's pour!

Aroma 11/12

The aroma begins in a very balanced trifecta of their declared special ingredients (honey, raisins, & rosemary), but the honey quickly takes a backseat and the raisins become dominant.  The aroma is lovely!  The raisins are abundant and enjoy a nice background herbal note from the rosemary.  The dark fruit also plays extremely well with an alcohol warmth and the two meld into each other almost seamlessly.

Appearance 3/3

This poured much darker than I expected!  It's a rich dark brown, the color of stained cherry wood and with slightly fewer red glints.  The tan head forms quickly and is very large; over two fingers after a very cautious pour.  Since the carbonation is so tiny and tight, there is no lacing left, but the resultant retention is outstanding.

Flavor 20/20

There is little room for subtlety in a beer with this many big flavors and a 10% ABV.  Immediately, the beer is grinding a bushel of amazing, overripe dark fruits (raisins & plums) directly into your tastebuds!  The rosemary is not as powerful as the fruits, but is also far from hidden, and it makes a herbal pairing with the raisins that is absolutely fantastic!  Even a dollop of the honey's sweetness is allowed to show briefly before being swallowed up by the two larger flavors.  I immediately want to make a pork roast that mimics this beer.  Holding the beer in the mouth allows the honey's sweetness to grow, as well as a peppery spiciness on the tongue.  The spiciness can grow to be fairly intense!  The finish is a boozy, dark fruit slugfest that could have been syrupy if not for the Belgian Strong's traditionally high level of carbonation.  Though a flash of chocolate malts doesn't exactly help the matter.  After swallowing there is substantial alcohol heat rising up from your tongue, a vague sourness from the dark fruit, and the remnants of the peppery spices.  This beer is not f*&$%ing around.

Mouthfeel 5/5

There are things here that are very strong, but not all together inappropriate for the style.  The warmth is not hidden at all and in early sips can almost appear hot, especially in the finish.  Thankfully, it blends well with the dark fruits, which instead allows it to be a contributor to a rather garish harmony, but a harmony nonetheless.  The carbonation is also abundant, but the style does demand it.  In fact, in this beer I'm rather glad to see a higher level, lest all the alcohol and dark fruits make this beer far to heavy and syrupy and give the drinker the impression they've accidentally bought a huge bottle of cough syrup.  Even if it would be damn tasty cough syrup.

Moses giving mad props to God.

Overall Impression 10/10

Lost Abbey gambled big and won bigger.  Huge dark fruit flavors blend well with a very outgoing alcohol heat and the rosemary is such a dissonant, yet beautiful addition!  Everything about this beer is phenomenal if you're in the mood for something new, different, and BIG.

Total 49/50

Wow!  What a powerhouse of new, big, flavor combinations!  Let me tell you about this beer in a behind-the-scenes sort of way.  First off, I couldn't get the cork to pop (I know... I know... "That's what she said.").  I actually had to run the neck of the bottle under hot water (no dice) and then grip the cork at a 90 degree angle with a pair of pliers to get it to budge!  This beer was not about to be dominated by anyone.  Once I finally got it open and went to pour myself a 2-3oz pour for sniffing, the damn thing poured a fingernail's worth of beer and half a tulip full of head!  Even once it was open, it refused to give up.  Then of course, there was the huge, boozy beer within the bottle with which I had to contend.  Thank goodness for the honey's sweetness in a somewhat half-hearted attempt for balance.  The sweetness and the carbonation are not the stars of the show, but they are the only thing holding this beer back and preventing it from taking over a moderately-sized metropolitan area.

I don't know what it costs in your locale to buy it, but do so (probably $11-$14).  If you like big ol' face-smashing beers and have a penchant for unusual ingredients, you can thank me later.  Wow, what a brew!

Brasserie d'Achouffe - La Chouffe

We made it!  The first day of spring is here!  This winter no one that I know had to resort to cannibalism or cutting open a Tauntaun to survive the much-less-than-brutal conditions.  This amazing weather makes me delay my inevitable March "Irish Beer Style" reviews and forces me to focus on something much more appropriate. The first time I had La Chouffe was on tap at Gutherie's Tavern in Chicago, IL.  We pitted it against every wit, wheat, and Belgian in the house and it still came out the winner.  At the time I did not know it was a golden and left very impressed with this beer that was unbeknownst to me until that evening.  Well, that started a search to find this beer and when I did I knew that I'd be sipping it on a beautiful sunny day and today is no exception.  Let's pour!

Note:  After coming to the realization that this beer is more classified as a Belgian Golden Strong Ale and not a true Golden ale, I adjusted the scoring accordingly.  However, I have left my initial "complaints."   You'll see my defense in the "Total" score summary.

Aroma 10/12
A wonderful blending of golden/Belgian styles that initially leans on the Belgian yeast and the usual accompaniment of spice (cloves, coriander, etc).  It doesn't begin very floral, shows a camouflaged warmth (8.0% ABV), and is almost like a witbier with the addition of a dash of warm caramel sweetness.  As it warms the Belgian notes must have been told to sit down and shut up because the aromas of the golden ale are in full effect.  The floral note is very bright and borders on a citrus astringency.  The Belgian yeast note refuses to be quieted, however, and remains in a more subtle form than its earlier incarnation.

Appearance 3/3
This looks like a Belgian should, but with much higher sediment than expected; no doubt a result from the bottle conditioning.  I mean, I like a little something in there for flavor, but dang!  I'm going to have to pour the rest of this beer very gingerly.  The color is a bright, translucent gold and topped with a nearly pure white head.  The head was nearly perfect in size (two fingers) and remained for an average time before coating the surface.

Flavor 19/20
Right off the bat, this beer squashes any qualms that it might not be a true golden ale.  The floral notes are unmistakable and delicate.  They're accompanied by the same bright, nearly astringent note as in the aroma, but thankfully that note is much lighter (and more complimentary) this time and lets the floral notes soak up the spotlight.  As you hold the beer in the mouth, the Belgian theme begins to take shape as the yeast and a particularly earthy blend of the spices grow in strength.  The spices border on becoming too spicy, especially considering the delicate floral notes from earlier that I happen to appreciate a great deal more than the spices.  Once the Belgian notes enter the picture, the golden ale elements are completely usurped.  Unfortunately, not even a good wine-taster's slurp can bring them back.  No wonder we thought this was a Belgian witbier!  The finish has the signature of the spices all over it, in both an earthy flavor and a quickly-fading prickle on the tongue.  The warmth is noticeable at this time as well and the aftertaste is more of the same, with the only notable exception being that it allows the warmth to become even more noticeable on the sides of the mouth.

Mouthfeel 4/5
The bottle conditioning in this bottle was simply too strong.  Even after prying off the bottle cap, foam slowly started to rise and overflow from the bottle top!  I'm OK with the alcohol warmth not being camouflaged; it actually goes rather well with the earthy spices, Belgian goodness, and leaves the same feel on the tongue as the busy carbonation.  I'm not OK with the carbonation.  It's actually good while in the mouth: tiny, unobtrusive, light, and delicate.  But when swallowing, it seems lightly prickly on the tongue and combines with similar prickly sensations from the warmth and spices.  The carbonation even seems to pop dryly on the tongue like a champagne!  This is not something I wanted in my delectable golden ale.  The mouthfeel is definitely that of a Belgian strong ale.

Overall Impression 9/10
While disappointed that the "golden" aspect of this beer was so brief, the Belgian strong ale that we are left with is excellent.  In fact, if I were to be evaluating this from an exclusively "Belgian strong" point of view, I could see the overall score being much higher (Note: which, of course, it ended up being).  It has everything that a Belgian strong should: good warmth, spicy, and bubbly carbonation.  I suppose I was hoping that delicate, fragile golden ale characteristics would be more present and permeate more aspects of this brew.

Total 45/50
As a Belgian strong ale, this beer is top notch and I can easily see it ranking close to a perfect score.  If you read the BJCP description, it's a virtual checklist for this beer.  It hits every single mark on the nose and does so in excellent style.  I feel like a whiny child, "But I wanted a goooolllldeeeeeen....."  According to BJCP, I should shut my mouth because this beer is right on the money and I'm essentially criticizing Cindy Crawford for having a mole.  Duh!  The mole is part of the goodness!

Anyway, I stand by my call since all the characteristics that I found were "correct" and appropriate for a Belgian Strong.  However, Brasserie d'Achouffe threw the world "golden" in there and got me all discombobulated.  I really was expecting more of a golden ale (a style that I absolutely love), but instead got a top notch Belgian Golden Strong.  I feel a little dumb having not known more about the style differences initially, but do feel a bit of solace in the fact that I will be able to better differentiate between the two in the future.

Oh, and you'll definitely want to to find this beer this spring/summer.  Just remember to leave some for me.

Ommegang - Rare Vos

I realize that somehow I have not yet reviewed a bottle from Brewery Ommegang.  This is not because I haven't been drinking it, far from it.  I've been drinking their beer at festivals (especially their BIPA), bars (Gnomegang, anyone?), and buying bottles to share with friends because I am supremely confident that even those new to craft beer will enjoy a brew from Ommegang (their Witte seems to go over especially well).

For those not familiar, Rare Vos is the Belgian-style amber ale from Brewery Ommegang.  Their bottle description reads as follows. "Rare Vos is Flemish for 'Sly Fox' and the name of one of Brussels' great cafés.  It is also the name of our cunning Belgian-style Amber, which sports a mellow, fruity character and an elusive spiciness."  That's all I need to hear.  Let's pour!

Aroma 11/12
The Belgian yeast is strong, sweet, and a delight.  I've always associated Belgian yeast aroma with bananas, but this bottle clearly let's me see why others say bubble gum.  The Belgian bubble gum aroma is strong enough to make it difficult, though not impossible, to smell the amber ale behind it.  Any of the amber malts sweetness is overcome by that of the yeast, but the malts do still add a toasty, lightly earthy note to things.  As the beer warms, a surprising citrus arrives with the previously absent malt sweetness, which also helps loosen some of the yeast's stronghold.

Appearance 3/3
I'm on my first glass, so there's still quite a bit of sediment at the bottom of the bottle, but currently this beer shines like a new penny.  A bright, high-clarity copper color that absolutely glows as it sits in the glass.  It also enjoys a column of ascending carbonation and a superior head.  The head pours generously without threatening to overflow the glass.  It's so thick and tighly packed that it mutes the sound of the pour.  I love that.  It retains this head for, what after a while seems like just showing off and eventually as the bubbles join each other, the sides of the head turn soapy and leave a delicate lace around the glass.  Full marks!

Flavor 18/20
The beer slides immediately into its primary flavors with no introduction.  I was concerned after smelling the beer that it was going to be a witbier with a bit of amber malts.  Not so.  This beer's flavor is that of an amber ale all the way and what an amber it is!  It has everything that an amber should, but also adds a clean citrus behind it, which I can only attribute to a hop presence.  Holding the beer in the mouth, allows the Belgian sweetness to make an appearance, but it never comes close to stealing the show.  Slurping this beer brings out the toasty notes from the malts and bits of the yeast.  The finish is again more amber than Belgian, by being crisp and clean.  Well, clean minus a final good-bye from the toasted malt and a hint of spice (nice!).  The aftertaste is also clean, but leaves whispers of the earlier citrus.

Whoa!  Ok, so I just got down to the bottom of the bottle where all the sediment (a.k.a. the good stuff) was resting.  I stirred it up a bit and it gave a whole new cohesiveness to this beer!  Obviously the appearance became much more translucent and hazy, but the flavors now seemed more in tune with each other.  Instead of having an amber ale with a Belgian yeast "witbier" note in the background, this beer is now a wondrous blend of amber malt grain flavors and toastiness plus a dull, darkened Belgian yeast note that now seems more inclined to wrap itself in the amber ale instead of being placed along side of it.  Oh, and a increased bitter in the finish.  Very cool.

Mouthfeel 4/5
The carbonation is appropriate even toward the end of the bottle.  It's tiny and far between, but what is there is quite lively and adds to the refreshing, clean nature of an amber ale.  The medium-full body is more substantial than an amber ale requires, but the Belgian yeast flavors allow that body to not seem out of place.  There is not detectable warmth in this 6.5% ABV brew, but sometimes the yeast aromas can make it seem otherwise.

Overall Impression 9/10
I'm pretty pleased with this.  It's a substantial beer, but never lost the refreshing, crisp nature that makes the amber ale so popular.  I love that it shows you its different faces at different times (when cold/warm, in aroma,  etc), but when utilizing the sediment at the bottom of the bottle, everything comes together in a very nice and unexpected harmony.  It's like when chords finally resolve in music; it is both a relief and pleasing.  Being from Ommegang, it should come as no surprise that the technical aspects (appearance, mouthfeel) of the brew are top notch.


Total 45/50
As I mentioned earlier, I was initially worried that this beer labeled as a "Belgian-style Amber Ale" would end up being a Belgian yeast laden ale, with touches of amber ale just to be able to sell something different.  Allow me to say that Ommegang is delicious even with my foot in my mouth.  This truly turned out to be a craft beer that proudly emphasized the amber ale and only gave hints at a Belgian influence.  True to form, this beer not only satisfies the experienced, but would also please the novice.  If you're looking for something crisp, but a more substantial that the light, citrusy spring offerings, then you should definitely pick up a bottle or two.  It's definitely worth sharing.  Cheers Ommegang!  You've done it again.

Mikkeller - Santa's Little Helper (2011)

The weather in IL is a bit odd for this time of year.  Granted, the weather in the midwest is always odd, giving rise to the expression, "You don't like midwest weather?  Wait 5 minutes," but we generally have an expected pattern.  This pattern is being mocked by Mother Nature and she has been giving us 50-degree days throughout January.  However, tonight is supposed to give rise to a less-than-punctual Old Man Winter and we might even get some snow.  It's just the type of thing to put me in the mood for more winter/Christmas seasonal beers.  Today's review will be Mikkeller's Santa's Little Helper.  It's a Belgian ale whose 10.9% ABV should help me land on the naughty list next year.  Let's pour!

How amazing does this look?

Aroma 12/12
At first it smells as a mild Belgian yeast strain should smell, but even that is behind a lemon citrus.  As it sits in the glass, all sort of interesting flavors rise to the surface.  Before I describe those any further, let me say that this beer surprised the hell out of me by pouring like a stout!  I was expecting some lighter, maybe amber, frou-frou holiday ale that has all the usual starring roles filled by cinnamon, nutmeg, etc, etc.  This beer flowed dark from the bottle and even evoked a "What the..?!" from this reviewer.  It was not at all what I was expecting, but I digress... back to the aroma.  While starting off with the lemon zest and Belgian yeast, two things I definitely didn't expect to smell in a beer this dark, it quickly turns to its dark roast for the majority of the aroma.  The roast is rich and dark, but has an aroma that accompanies it so closely I can't be sure if it's part of the roast or not.  There is a sweetness to the roast like a rye, but it sometimes mingles with the lemony notes that I can't put my finger on it whether it IS a rye or just the dark roast mixing with the lemon and perhaps grassy & piney hop characteristics.  There is only a hint of alcohol warmth and it is found only during the deepest of inhales.  In case you couldn't tell by the length of this paragraph, this smell's complexity is only eclipsed by its unique nature.  Full marks.  I've never smelled anything like it.

Appearance 3/3
OK, seriously.  How come nobody ever mentioned that this beer is this dark?  It genuinely surprised me!  This is darker than most recent stouts I've had.  It's black to its core and shows only bits a pieces of a coffee brown at the very top of the class.  The brown head is giant, light as if it has been whipped, and very creamy.  It left tons of ornate lacing.  This beer looks dark and amazing.

Behold its monsterous head!

Flavor 20/20
Oh. My. Dad.  It starts a little creamy from some body-enhancing malts and allows one to still catch a glimmer of the Belgian yeast, but crescendos perfectly into an absolute mountain of chocolate malt (the beer ingredient, not the frozen treat).  The chocolate isn't 100% cacao dark -it still allows a creamier milk chocolate texture- but it blends marvelously with the roasted notes and the present-but-not-subtle warmth.  The finish is more "roasted chocolate" (roast + chocolate), but with a new, distinct, resinous hop bitter and a brief wash of dark fruit.  The mouth is initially left a bit sticky, but as the alcohol and hops have their way, the tongue is left rather dry in the aftertaste and with a slight tingle of warmth.  Oh so good!

Mouthfeel 5/5
This beer is ridiculously creamy, but without weighing down the drinker with a huge, thick, heavy body.  The carbonation doesn't foam a lot, just enough to lend a more silky texture to the beer.  I should also mention that the carbonation is plentiful, but doesn't effect the over all composition of the beer.  Normally, stouts or other dark beers shy away from higher levels of carbonation to achieve a better beer as a whole.  This beer doesn't shy away from carbonation.  It instead embraces it and uses it as a tool to make the beer better.  The warmth is used in much the same way and adds a dimension to this beer instead of distracting from it.

Overall Impression 10/10
This beer is right up my alley.  Unique taste, aroma is interesting, body and mouthfeel are perfect, and it breaks convention with the norm.  This is not your average Belgian Strong Dark Ale!  It keeps all the things you love and brings even more to the table.  Even more, I love how far it strays from the typical Christmas/winter offerings available from most brewers.  It shows creativity, independence, and some damn high quality brewing.

Total 50/50
In case I didn't gush enough praise earlier, here's my chance to really heap it on.  However, I will do so with one caveat.  I checked BeerAdvocate after I finished my review to see if others thought this beer as excellent as I do.  They don't.  Thus the subjectivity of taste comes into play.  For me this beer has everything I want, roast, chocolate, smokey, sweet, warmth, Belgian hints, dark fruit, great carbonation, and the list goes on....  To be honest, I'm not sure how folks have ranked it so lowly on BeerAdvocate.

I've gone through my scores and tried to see if there is a portion where I could remove some points.  Perhaps I missed something where this beer could have done better, right?  Not for me and my palate.  This beer is complex, well-made, tasty as can be, boozy, and with a great mouthfeel.  I couldn't ask for anything more.  Now I know what I need to ask for for next Christmas!

Brewdog & Stone - bashah

In the interest of full disclosure, I'd like to first say that I am the proud owner of some Equity for Punks!  If you don't know what that is yet, check it out here.  After finally taking the plunge last week after a near immediate blessing from my surprisingly understanding and slightly dismissive wife (quoth her email, "Just go do it"), I find myself doing something new, exciting, and a bit helpful to the craft beer community.  With my new investment in mind, I figured it was time to break out this bottle that had been sitting in my beer fridge for quite some time.  This bottle is called "bashah" and is the collaborative effort betwixt our friends at Stone and Brewdog.  I know!  It DOES sound good.  My only concern was that the bottle might be a little too old considering this is supposed to be a black Belgian DIPA.  To be specific, this bottle is from batch 352 and was bottled on 12/19/2010.  Under a year should be fine for a beer this steeped in hops and darkness, right?  Is that not the story behind imperials and IPAs?  That their strong flavors preserved them?  One way to find out if that legend holds true.  Let's pour!

Aroma 7/12
Granted, this is an older bottle, so it should come as no surprise that the majority of the aroma is cocoa with no detectable hop character.  There is some Belgian yeast sweetness that makes a faint appearance, as does some coffee and some roast, but the IPA goodness (let alone the Double IPA goodness) has died out a long time ago.  At this point, it smells like a pretty tasty stout.  I find that the roasted malt appears as the beer continues to warm.

Appearance 2/3
Not pitch black, but very very dark. The traces of mahogany are only visible along the edges when held to light.  The khaki-colored head was small and lasted as long as it had to, but where it touched my glass it left a rather impressive lacing that indicated lots of good pitting.

Look at that lace!

Flavor 19/20
For a beer with a less than impressive smell, this beer still has what it takes to knock your socks clean off!  Initial flavors are the sweetness of malt, raw sugar, and caramel.  Then the backbone begins to rush in and this beer gets big in a hurry!  Lots of coffee, hop bitter, dark caramel, roasted chocolate malts, and a light saltiness that I have had in other dark beers (notably Mikkeller Beer Geek Brunch), but can never seem to place.  This is big and complex - a great combination.  The finish is very bitter, hints at the former sweetness, and drys the mouth quickly.  Maybe those hops did not disappear completely after all!  This beer leaves a great inky, hoppy bitter aftertaste way on the back of the tongue that seems to skulk about like some sort of great, black predator crouched in the back of its lair.  It lives back there.  It belongs there.

Mouthfeel 4/5
Its carbonation is barely present without feeling flat; I love that in a dark beer.  The body is not as heavy as one would expect from a beer this dark and with this much flavor, which is a nice surprise when you're finished and not weighed down.

Overall Impression 9/10
This is a damn good beer, but I felt I had to dock a point for not being at all what is on the label.  It claims to be "The Black Belgian Style Double India Pale Ale."  Granted, that's a pretty tall order to fill, but it can (and has) been done.  The black is definitely present, but the rest gets lost.  Any Belgian characteristics are slight at best.  The hops offer no flavor nor aroma (in a bottle this aged), even if they certainly have their say in the finish.  Those DIPA hops really come out in the aftertaste, too.  The beer that was present was a delightful, hoppy stout that was good enough to score a nine here.  Big, complex, bitter, and not heavy.  What more do you want?

Total 41/50
I thought this was going to be a brief review. I respect Stone and Brewdog a LOT and when I first smelled this beer I was ready to be disappointed by the rest. It smelled simple and weak. I didn't even really want to post a crappy review about two breweries I like so much, but figured I might be able to get away with it if I screamed loud enough that this was an old bottle.

Then I tasted it.

Wow! What a complete 180! While it's not the style on the label this is still a damn good dark beer that I keep wanting to call a stout. I don't want to rehash the beer description, but I can't reiterate how much this beer redeemed itself. To reward such a redemption, I'll stop calling it a stout and begin calling it my "bête noire." Cheers and kudos to the boys at Brew Dog & at Stone!! You boys can get together for a playdate any time you like!

The legend held true.