Hey everyone. You should be able to tell from the title of this post that, beginning next year, I will be a horrible writer. I also sold the blog to Anhueser-Busch. I mean, let's be real. These exotic beers "crafted" by people who "care" and filled with "flavor" and just grandiose delusions. Let's just scrap the whole thing and bow to our corporate overlords, shall we?
No, in fact, this past year has seen craft brewing absolutely explode and continue to eat into the coffers of the mega-rich and unconcerned beer corporations. As craft beer gets better and better, corporate beer seems to have little way to fight back. Let's face it: if Budweiser effing WHEAT is all we have to fear, this should be a prosperous 2010. If you can't hear it, I get massive joy, as both a foodie and borderline commie, to see the little guy taking on and sticking it to the big one for once, and without losing its integrity no less. Craft beer's revolution is one of not just flavor, but economy and culture as well.
To celebrate the end of the year, and at the behest of some very loved and loyal readers, I've decided to put together a brief compendium of the best beers I have mentioned or reviewed on the blog. I've included a VERY brief description of each beer, as well a link back to the post where I give it props. Keep in mind this is limited ONLY to what I've written about, and probably covers about 0.5% of all the good beer out there. But what I've learned from writing this is that any one of these beers can be the one to bring a newbie into the fold, or to give a seasoned pro a new way of looking at things. I can't stress enough: go out and find a beer. Try something new, and dip your toe into the ocean of flavors craft beer has become. I know one beer can change someone's whole way of looking at food and drink. I've had hundreds of different beers, and I'm still surprised every time. My mouth is jubilant, my eyes light up, and I realize I'm a part of something special. So, from me to all y'all: happy new year, and DRINK SOMETHING.
Dogfish Head Midas Touch - A brilliant brew with saffron, honey, and juicy white grapes. Great for special occasions.
Stone Double Bastard Ale - Hops, alcohol, and more hops, as well as more hops than you can imagine. Stone lays down the gauntlet.
Elysian Pumpkin Ale - You can't get it anymore, but write it down and buy it next year. Unbelievably wonderful.
Greenport Harbor Brewing - These up-and-coming LI brewers (and my Facebook friends) killed at the IGBE a few months back. Don't sleep on them.
Fire Island Red Wagon IPA - Easy to get in NY (and at my restaurant), this fantastic IPA balances abundant hops with a crisp body and mellow aftertaste for an uncommonly smooth IPA.
Grimbergen Double Abbey Ale - One of my favorite Belgians, you'll get chocolate, banana and straight Belgian craft.
Legacy Euphoria Ale - A Belgian-inspired (and aesthetically beautiful) ale from PA with a crisp, light body and notes of banana and spice
Stone Levitation Ale - Low ABV lets you enjoy this hoppy little gem for hours on end. Citrus and a hop punch.
Brown Beaver Imperial Hefeweissen - I don't think anyone will ever find this beer, but it was awesome so I have to shout it out.
Uinta Anniversary Barleywine - A big warming barleywine. You want to drink this chocolatey, floral brilliance.
Sierra/Dogfish Head Life and Limb - Difficult to get, but every 24 oz. bottle holds a big, boozy victory lap for craft beer.
St. Peter's Cream Stout - Sweetly burnt malt holds this beer up with the best stouts. Elegant and precise.
Abita Christmas Ale - Seriously, it tastes JUST like a Christmas tree.
Southampton Imperial Porter - Sweet and easy to drink, this porter nails a difficult style well.
Rogue Santa's Private Reserve Ale - Wonderful notes of everything from cinnamon to iced tea color this excellent seasonal brew.
Allagash Curieux - Belgian-inspired brilliance from Maine.
Unibroue Ephemere - Apples, apples, and apples abound in this Belgian-esque Canadian refresher.
Anchor Christmas Ale - Gingerbread flavors explode out of this rich seasonal from the legendary San Fran brewery.
Goose Island Imperial Brown Ale - Holy sweet lord. So . . . good. Notes of caramel, brown sugar, almond, coconut and everything else that is good pop up in this Chicago masterpiece.
Dec 31, 2009
Dec 29, 2009
Beer Holiday (Part 2 of 2)
Without much further ado . . . part two . . .
It is here that we make a special excursion. I was recently taken out to Spitzer's, a beer bar and restaurant on the Lower East Side that is rocking a SERIOUS draft beer menu (I won't talk about the bottles). The food was dope; the beer copious, reasonably priced, and chosen well. They rocked it, and if you don't mind a few collared-shirt d-bags in the place with you (thanks Giuliani), you could have a great time. Just repeat: Ignore the twats, enjoy the beer.
We had a wonderful selection of beers on this particular night. It is always exciting to go out and have ONE new good beer, but I had FOUR, and I can safely say that I left in . . . um . . . good spirits.
I started with the Allagash Curieux. Allagash operates our of Maine and is HIGHLY respected, with good reason. When the menu said this 11% Belgian-style Trippel would "kick your ass", I had to try it. It did NOT kick my ass, but it did send me into a bit of beer heaven. A rich golden color and gentle yet prominent carbonation make this seem absolutely legit Belgian, and the flavors only reinforce that. Most American breweries couldn't even dream of getting that legendary banana note in there, let alone the myriad other flavors that show up, especially into a beer this light in body: buttery tones, fruit nectar, a light yeast. Each sip reveals something new. The beer almost teases you, throwing out a big huge note of something like golden kiwi, only to rip it away and replace it with something new. Sans menu, I would guess it was straight out of Belgium. Kudos to Allagash for the elegant brew. This is really something special if you can get your hands on some.
Next up (after a palate cleansing) was Anchor Christmas Ale. Now, I'm going to be honest. I like Anchor Steam, but I've never LOVED Anchor Steam. It is good, and always a great choice for festivities, but I wouldn't go out and just buy it for me. Their Christmas Ale on the other hand? Beast. They provide a rich, thick, sweet, dark ale peppered with notes of ginger, clove, cinnamon, and caramel to make what can only be described as an alcoholic gingerbread cookie. Absolutely delicious, and I HIGHLY recommend you seek this out, as it is relatively easy to find. Warning: drinking this from a bottle is sacrilege. Do it and FAIL.
On to Unibroue's Ephemere. Unibroue is Canadian, which doesn't mean a lot for their beer, other than that it is made by people with insurance and sensible gun laws. However, they have managed to stake quite a reputation on Belgian-inspired brews (similar to Allagash), and they always seem to bring something quirky to even the most revered styles. Their Ephemere seems to be an homage to a fruit lambic. The color is a slightly green-tinted light yellow . . . or say, something like this, which is pretty much what it tastes like too. There aren't a ton of layers, but it packs an ample amount of apples (say that last part out loud), and perfectly blends sweet and tart for a very refreshing beer that would probably find a better home in summer. But no worries. It did well under difficult circumstances, and the aroma - with perpetually shifting notes of apple, peach, pear, and banana - is one of the best I've ever experienced.
Now, I went a bit out of order up top for dramatic effect. You see, once in a while a beer comes along that totally floors you. It not only speaks to your inner beer geek, the one searching for technique, but also to that guy or girl in you who just wants something delicious. On this night we all experienced Goose Island Imperial Brown Ale. If there is any place within ten miles of you that sells this, GET IT. NOW. Seriously, stop reading this shitty article and drink the beer.
Goose Island is from Chicago and has a deserved reputation as some of the best brewers there are. Their IPA is a thing of tremendous beauty, their oatmeal stout is delicious, and I hear tell that their specialty/limited brews are wonderful. I hadn't had one until this night, and by the end, everyone in our group was won over, each person drinking their own based on a sip from someone else's. The flavors . . . my god . . . the flavors. Brown sugar, caramel, toffee, almond, butterscotch . . . oh, and the COCONUT. Are they SERIOUS? It was absolutely heavenly, and unlike the Allagash brew where the obscuring of the alcohol let the slighter notes roam freely, Goose Island smartly realized they were working with a different beast. The upfront flavors are uniformly sweet, so the booze gets tucked away into the finish, cleansing the palate of the sweetness. This insidious trick only makes you more desperate to get back to the mind-erasingly ecstatic cornucopia of sugary treats that warms your mouth on every sip. That's right. Think that was pompous? Wait until you hear the stupid shit you blurt out when YOU drink it. It makes an otherwise level-headed character drop a "cornucopia" or "bjornboggle!" which is Dutch for, "I seriously just crapped my pants because this is so good." (Theirs is a language of economy.)
My girlfriend said it tasted "like a beer reward", and as usual, she was right. It tastes like a treat. It is a treat. It brought our tastebuds alive and the group together in a uniformly gushing mass of fanboy nerdery. The relaxed drinker in the geek likes it, and the geek resting within every casual fan likes it. It brings people together, warms up a chilly December night, and tastes like it was made just for you. Cheers to that.
Dec 28, 2009
Beer Holiday (Part 1 of 2)
Well well well. Merry Christmas. Not "Happy Holidays". Keep in mind I am half Jewish by birth and all atheist by choice. Merry Christmas.
Christmas/Chanukah/winter bring with them some awfully yummy beers, in particular imperials and other high alcohol beers that get you drunker faster, so you can get on with the busy task of finding your family funny instead of terrifying. Even though posting has been sporadic lately, I have been steadily trying new beers and will, over the next couple days, give a somewhat concise rundown and review of every last one of them. There's still time to pick up these seasonal beers, though often they are in incredibly limited batches. So go out, buy beer, get warm.
Southampton Imperial Porter - Southampton comes from upstate New York, and are VERY well regarded. I've never been TOO enthused with their beers, but usually there is a refinement to them that makes them intriguing, if not always my favorite. Their Imperial Porter delivers like crazy though, and I have to give it to them for executing a very difficult style with, dare I say . . . aplomb? The difficulty with porter is that it falls into such a narrow window. In theory, it is a bit lighter and or/not as thick as a stout. But, when does it become simply a dark ale? So it should have some heft to it. Hard as hell, take my word for it. This one pours wonderfully with a thick head that holds abundant brown. The head maintains fantastically over a really dark opaque brown body. It drinks marvelously smooth, and the flavor brilliantly couples a sweet toffee with a richly burnt malt. The sweet upfront has a nice breadiness and even a hint of raspberry. A creaminess reveals as you drink and it warms a bit. Toward the finish, the burnt side reveals a hint of smokiness and charred wood. There is almost zero hop flavor, and if there is one knock I have, it is that this beer is almost TOO drinkable. Small qualm, indeed.
Great Divide Yeti Imperial Stout - Clocking in at 9.5 ABV and 75 IBUs, Great Divide Yeti wallows in all its Imperial-ness and Stout-itude. I'm gonna catch some heat for this one because Great Divide is so well-respected, but I really couldn't get into this beer at all. It pours with a thick, huge head bearing the color of chocolate milk. The aroma holds cocoa powder and dark chocolate with hint of fruit. In flavor, it skews way bitter (no surprise given the IBUs) especially in the finish. The mouthfeel is thick and almost syrupy. A chocolate flavor coats the tongue while the hops usher in a massive bitter finish with a hint of vanilla and almond. Frankly, the abundant hops don't integrate particularly well with the other more delicate notes and this diminishes the returns as you drink. Whatever intrigue there is in the beginning around the size of the flavors dissipates into a boozy wash of unfulfilled promise.
Rogue Santa's Private Reserve Ale - Rogue operates out of Oregon, and make some of the most well-respected, sought-after and flat-out copied beers in craft brewing today. They have an incredible knack for integrating tricky ingredients and high alcohol contents without overwhelming the, well, deliciousness of the beer. Santa's Private Reserve is wonderfully named. It makes me think that Santa has some stash of booze on a top shelf where the elves can't reach it. If this is what he is storing, he is most certainly onto something. The aroma balances hops with vanilla, cream, donuts, and warm bread. An acceptable head sits atop a nice amber/red body which definitely evoked Christmas colors for me. The flavor couples a pretty standard hoppy/malty balance with wonderfully exposed hints of caramel, pine, iced tea with lemon, and something like cinnamon or nutmeg. The smooth, light carbonation lets a robust warmth sink in and the flavors make themselves apparent without intruding. So smooth, so balanced, so easy to drink. It is flavorful and downright delicious. Hide it from your elves.
Christmas/Chanukah/winter bring with them some awfully yummy beers, in particular imperials and other high alcohol beers that get you drunker faster, so you can get on with the busy task of finding your family funny instead of terrifying. Even though posting has been sporadic lately, I have been steadily trying new beers and will, over the next couple days, give a somewhat concise rundown and review of every last one of them. There's still time to pick up these seasonal beers, though often they are in incredibly limited batches. So go out, buy beer, get warm.
Southampton Imperial Porter - Southampton comes from upstate New York, and are VERY well regarded. I've never been TOO enthused with their beers, but usually there is a refinement to them that makes them intriguing, if not always my favorite. Their Imperial Porter delivers like crazy though, and I have to give it to them for executing a very difficult style with, dare I say . . . aplomb? The difficulty with porter is that it falls into such a narrow window. In theory, it is a bit lighter and or/not as thick as a stout. But, when does it become simply a dark ale? So it should have some heft to it. Hard as hell, take my word for it. This one pours wonderfully with a thick head that holds abundant brown. The head maintains fantastically over a really dark opaque brown body. It drinks marvelously smooth, and the flavor brilliantly couples a sweet toffee with a richly burnt malt. The sweet upfront has a nice breadiness and even a hint of raspberry. A creaminess reveals as you drink and it warms a bit. Toward the finish, the burnt side reveals a hint of smokiness and charred wood. There is almost zero hop flavor, and if there is one knock I have, it is that this beer is almost TOO drinkable. Small qualm, indeed.
Great Divide Yeti Imperial Stout - Clocking in at 9.5 ABV and 75 IBUs, Great Divide Yeti wallows in all its Imperial-ness and Stout-itude. I'm gonna catch some heat for this one because Great Divide is so well-respected, but I really couldn't get into this beer at all. It pours with a thick, huge head bearing the color of chocolate milk. The aroma holds cocoa powder and dark chocolate with hint of fruit. In flavor, it skews way bitter (no surprise given the IBUs) especially in the finish. The mouthfeel is thick and almost syrupy. A chocolate flavor coats the tongue while the hops usher in a massive bitter finish with a hint of vanilla and almond. Frankly, the abundant hops don't integrate particularly well with the other more delicate notes and this diminishes the returns as you drink. Whatever intrigue there is in the beginning around the size of the flavors dissipates into a boozy wash of unfulfilled promise.
Rogue Santa's Private Reserve Ale - Rogue operates out of Oregon, and make some of the most well-respected, sought-after and flat-out copied beers in craft brewing today. They have an incredible knack for integrating tricky ingredients and high alcohol contents without overwhelming the, well, deliciousness of the beer. Santa's Private Reserve is wonderfully named. It makes me think that Santa has some stash of booze on a top shelf where the elves can't reach it. If this is what he is storing, he is most certainly onto something. The aroma balances hops with vanilla, cream, donuts, and warm bread. An acceptable head sits atop a nice amber/red body which definitely evoked Christmas colors for me. The flavor couples a pretty standard hoppy/malty balance with wonderfully exposed hints of caramel, pine, iced tea with lemon, and something like cinnamon or nutmeg. The smooth, light carbonation lets a robust warmth sink in and the flavors make themselves apparent without intruding. So smooth, so balanced, so easy to drink. It is flavorful and downright delicious. Hide it from your elves.
Dec 21, 2009
Party Crashers (Part 2 of 2): The Borings
Last week, I briefly discussed some people showing up somewhat unwelcome to the craft beer festivities. If you recall, the offender was Sapporo for offering a beer that cost $130 for a six pack because the barley had been in space for a while. I consider Sapporo to be the friend who was essentially uninvited, and brings the straight horrendous, totally off-the-mark vibe to the party. No one likes him, and no one thought he was coming.
Today, I'd like to discuss a different type of guest. These are the people who WERE invited to the party, but who are your boring, "grown up" friends. These are the people who insist on making every party some sort of mind-numbingly awful exercise in adulthood, when sometimes you just want to dance to Michael Jackson and eat chocolate chip cookies. Hypothetically.
Why they show up to our parties and attempt to impose their will is anyone's guess. Perhaps they feel threatened by our idealistic energy; maybe they are just boring all they way into their miserable, sullen cores. We might never know. Well, we have a new addition to the list of people who fall into this category. Step aside people who name their kids Hayden and Cole, because effing WINE ENTHUSIAST has decided to rank the top 25 beers of the year.
If you are a total masochist and want a beer list to make you feel like a total moron, cruise on over, download the PDF, and read about bears that have notes of "horse blanket" and "toasted brioche drizzled in buttery caramel sauce". (Thankfully, those aren't the same beer). Throw in the fact that most of these beers are virtually unattainable anywhere aside from the Beer Advocate message boards and you have yourself a certified pomp-fest. I mean, they say one of the beers has notes of "nectarine pit". You can't even fucking eat that.
Well, Wine Enthusiast, you are our party crasher of the day. While you are smart and have a way with words, you still miss the point. Much like our sad, domesticated friends, you show up with all the interesting ingredients but with a presentation that misses the vibe completely. Keep in mind, I believe beer should be treated with the UTMOST respect, and getting past the traditional flavors is key to enjoying craft beer. However, turning our fun into a swirled-glass Monopoly-guy monocle party is positively . . . mature. Yuck. I'm getting notes of "bandwagon".
Today, I'd like to discuss a different type of guest. These are the people who WERE invited to the party, but who are your boring, "grown up" friends. These are the people who insist on making every party some sort of mind-numbingly awful exercise in adulthood, when sometimes you just want to dance to Michael Jackson and eat chocolate chip cookies. Hypothetically.
Why they show up to our parties and attempt to impose their will is anyone's guess. Perhaps they feel threatened by our idealistic energy; maybe they are just boring all they way into their miserable, sullen cores. We might never know. Well, we have a new addition to the list of people who fall into this category. Step aside people who name their kids Hayden and Cole, because effing WINE ENTHUSIAST has decided to rank the top 25 beers of the year.
Would you want this wine guy or Vampire Weekend at your party? I hope not.
If you are a total masochist and want a beer list to make you feel like a total moron, cruise on over, download the PDF, and read about bears that have notes of "horse blanket" and "toasted brioche drizzled in buttery caramel sauce". (Thankfully, those aren't the same beer). Throw in the fact that most of these beers are virtually unattainable anywhere aside from the Beer Advocate message boards and you have yourself a certified pomp-fest. I mean, they say one of the beers has notes of "nectarine pit". You can't even fucking eat that.
Well, Wine Enthusiast, you are our party crasher of the day. While you are smart and have a way with words, you still miss the point. Much like our sad, domesticated friends, you show up with all the interesting ingredients but with a presentation that misses the vibe completely. Keep in mind, I believe beer should be treated with the UTMOST respect, and getting past the traditional flavors is key to enjoying craft beer. However, turning our fun into a swirled-glass Monopoly-guy monocle party is positively . . . mature. Yuck. I'm getting notes of "bandwagon".
Dec 15, 2009
Party Crashers (Part 1 of 2): Bad Business
Every party with more than a few people present is bound to have one or two people there that no one likes. They might be friends you feel forced to invite out of obligation, or friends of friends who pull the old "Tagalong", except with no cookies in hand. Cookies would make everything better, you see, and that is not their goal. Their goal seems to be to wander obliviously through life continuing to be unpleasant sans repercussions. Well, craft beer is no different. It is a huge party, and sometimes, we have some unwanted guests. Today and tomorrow I will be showcasing two very special, very unique, very recent crashes of our party. They even somehow represent the whole broad spectrum of party crashers.
Today, I bring you Sapporo. You might know Sapporo as "a Japanese beer" or "the de facto only drinkable beer at most sushi restaurants". You certainly don't think of them as "incredible" or "worth over a hundred dollars", though they might seem to think so. Allow me to explain.
Have you ever wanted to taste beer made with barley that had been in space? No? . . . Oh I'm sorry I misunderstood. You said, "What the hell are you talking about?" Sapporo has brewed a batch of beer (in this case, 100 liters) with barley whose seeds were flown around in space for 5 months. Mmmm . . . sounds delicious. You too can enjoy this space beer, whose label looks like a telethon logo, if you are willing to shell out $113 for a six-pack, as well as become a resident of Japan.
This is the first type of party crasher: the guy (or girl, but let's be real: it's probably a guy) who tries to fit in to the group, despite the fact that we have ZERO use for him, and generally ends up making a dink out of himself. Hey Sapporo . . . uh . . . didn't think you were coming tonight . . . .
Sapporo has not made any claim about space altering the taste in any way, nor does the article's claim that the barley had "seen more than most of us ever will" make me want to try this. In case the writer (Ms. Martha Kang) didn't know, barley doesn't have any eyes, thus making it impossible to drink any sweet, sweet memories it might have.
So, there you have it. Sapporo shows up uninvited with a ridiculous third-rate gimmick trying to hang with people who actually have friends. Sapporo knows what's up: millions of people DRINK Sapporo, but no one LOVES Sapporo. That means Sapporo should probably just go hang out with, oh I don't know, Yes, Dear, Starbucks, and Matchbox 20. They're richer there than at our party anyway. Definitely more your crowd. Hey, you can play Scruples. Everyone loses!
In their defense, Some TV station in EM-EFFING BOISE is reporting this, so it must be a big deal
Today, I bring you Sapporo. You might know Sapporo as "a Japanese beer" or "the de facto only drinkable beer at most sushi restaurants". You certainly don't think of them as "incredible" or "worth over a hundred dollars", though they might seem to think so. Allow me to explain.
Have you ever wanted to taste beer made with barley that had been in space? No? . . . Oh I'm sorry I misunderstood. You said, "What the hell are you talking about?" Sapporo has brewed a batch of beer (in this case, 100 liters) with barley whose seeds were flown around in space for 5 months. Mmmm . . . sounds delicious. You too can enjoy this space beer, whose label looks like a telethon logo, if you are willing to shell out $113 for a six-pack, as well as become a resident of Japan.
This is the first type of party crasher: the guy (or girl, but let's be real: it's probably a guy) who tries to fit in to the group, despite the fact that we have ZERO use for him, and generally ends up making a dink out of himself. Hey Sapporo . . . uh . . . didn't think you were coming tonight . . . .
Sapporo has not made any claim about space altering the taste in any way, nor does the article's claim that the barley had "seen more than most of us ever will" make me want to try this. In case the writer (Ms. Martha Kang) didn't know, barley doesn't have any eyes, thus making it impossible to drink any sweet, sweet memories it might have.
So, there you have it. Sapporo shows up uninvited with a ridiculous third-rate gimmick trying to hang with people who actually have friends. Sapporo knows what's up: millions of people DRINK Sapporo, but no one LOVES Sapporo. That means Sapporo should probably just go hang out with, oh I don't know, Yes, Dear, Starbucks, and Matchbox 20. They're richer there than at our party anyway. Definitely more your crowd. Hey, you can play Scruples. Everyone loses!
In their defense, Some TV station in EM-EFFING BOISE is reporting this, so it must be a big deal
Dec 14, 2009
Eel River Organic Porter
Damn you organic beer!!!!!! Why? Why is something so potentially wonderful almost always such a dismal failure? If you recall, I scribbled out a treatise on this some time ago, coming to the conclusion that organic beer was really in its infancy, and while it might not be great yet, it has a ton of growing to do. As the market opens up, we should be in for an organic embarassment of riches. Well . . . then we have Eel River.
Eel River Organic fell into my hands for free, a result of managing a restaurant that sells beer and skews natural/organic. Our distriubutor apparently hounded our other location EVERY OTHER DAY to try this stuff, which must mean he goes home and cries at night because his job involves relentlessly pushing some absolutely useless organic concoction to natural joints around the city.
After perusing the four bottles I was given, I opted for the porter, seeing as it offered me the best indication of my chances. If they could make a porter that impressed me, then they must really have something going. Eel River Porter has a fizzy, light appearance with a roasty, almost woody scent. Not terribly unpleasant, but not exceptional either. The head is equally light and fizzy, dissipating very quickly, even in a small, friendly glass. The taste skews heavily coffee, with hints of sweetness. It is clean and crisp, but without any richness or character to it. As the coffee and earthy notes try to assert themselves, they are constantly hindered by a watery tang, and the body is thin as can be while still maintaining as a porter. This watery, thin body and flavor makes the whole beer feel totally incomplete and off target.
Not surprisingly, their other beers couldn't really hang either. The IPA is the most basic, standard, unremarkable IPA I've ever had and their California Blonde is pleasant while making sure not to be "too good" or adventurous. The brewery is just flat out boring and undercooked. As for that fourth beer? I gave it away.
Eel River Organic fell into my hands for free, a result of managing a restaurant that sells beer and skews natural/organic. Our distriubutor apparently hounded our other location EVERY OTHER DAY to try this stuff, which must mean he goes home and cries at night because his job involves relentlessly pushing some absolutely useless organic concoction to natural joints around the city.
After perusing the four bottles I was given, I opted for the porter, seeing as it offered me the best indication of my chances. If they could make a porter that impressed me, then they must really have something going. Eel River Porter has a fizzy, light appearance with a roasty, almost woody scent. Not terribly unpleasant, but not exceptional either. The head is equally light and fizzy, dissipating very quickly, even in a small, friendly glass. The taste skews heavily coffee, with hints of sweetness. It is clean and crisp, but without any richness or character to it. As the coffee and earthy notes try to assert themselves, they are constantly hindered by a watery tang, and the body is thin as can be while still maintaining as a porter. This watery, thin body and flavor makes the whole beer feel totally incomplete and off target.
Not surprisingly, their other beers couldn't really hang either. The IPA is the most basic, standard, unremarkable IPA I've ever had and their California Blonde is pleasant while making sure not to be "too good" or adventurous. The brewery is just flat out boring and undercooked. As for that fourth beer? I gave it away.
Dec 10, 2009
Playing Catch-up
During my (way too long) hiatus, I still managed to squeeze in a beer or two. As a matter of fact, I even managed to sprinkle alongside some traditional favorites (hello Delirium Noel, sweet friend) a few new beers, at least to me. I can't emphasize enough: there are so MANY Christmas ales, barleywines, imperial stouts, limited releases, and generally wonderful beers out this time of year, skip the lame-ass wine at your next shindig and pick up an interesting beer. I guarantee you, in a group of ten people, at least one will always dig an off-the-radar beer selection, even if they don't fancy themselves beer nerds.
St. Peter's Cream Stout - This beer has been around forever, but I had actually never had it before. It pours with a rich, thick, cascading head with a load of brown still in the head. Very, very dark body. It had a rich roasted scent with hints of fruit and chocolate. It actually bordered on Raisinets, which of course is not unpleasant. It drinks very smoothly, with a hearty, full body. There are hints of sweet cola in there which go nicely with the most prevalent taste, that of a balanced burnt malt that creates the standard coffee present in most stouts, as well as some fantastic spicy notes. As I drank my pint, I wasn't too enthralled, but SPCS really stuck with me, and I've been finding myself craving another one. It has a quality that most beers would sell their souls for: it makes you want to have another. There is something wonderfully elegant and balanced about it. The burnt flavors all mingling with sweet undertones make it eminently drinkable.
High and Mighty Home for the Holidays Oak-Aged Brown Ale - I was fascinated when I saw this beer on the shelf. For one, proceeds from it go to veterans from the wars in Iraq and Afghanistan which, around the holidays, is especially important. Two, it is oak-aged. Three, it was a brown ale with 7.2 ABV, which I had never had before. I was excited to taste a "holiday" brown ale, something I never really associated with Christmas, though I'm sure in England it is standard. It pours with a lovely head that manages to retain an orange-brown hue while the body is hazy with a bit of orange and red in the body. It has a buttery biscuit scent that is rather enticing. The body is well-carbonated with a full-flavor that really nicely coats the entire tongue. In there is a sweet bready yeastiness off set by a definite distinct hoppy citrus flavor that might be accentuated by the oak. It has a dry and toasty finish. There is something intriguing in there, though the hops have an odd tang that wore on me.
I took a couple minutes off from the beer and as it warmed, it mellowed a bit and this tang mellowed a bit. A hint of burnt malt, as well as the citrus, began to blend more easily into the whole of the beer, as opposed to being segmented parts. All in all, the beer is for a good cause, but I feel the oak is underused, while the hops are poorly used. It is easy to drink, but it seems to be sacrificing adventurousness to achieve that. I'm not regretful I bought it, since at least a portion of the money goes to the right kind of place, but unlike St. Peter's up top, it isn't keeping me coming back.
Honorable Mention: Abita Christmas Ale. Abita is out of Louisiana and I count every beer I've had from them as some of my favorites. Their Amber, Purple Haze Wheat, Pecan Harvest, and of course the phenomenal Turbodog (buy it, drink it, love it) are all wonderful. This Christmas Ale is no different. They harness some wonderful piney hops in a high but not off-putting quantity for a taste that resembles a Christmas tree. I sip and think of snow, Christmas lights, sweaters, and a nice fireplace. Fresh, clean, and spectacularly crisp, this beer is fantastic on a chilly night. It doesn't pack the high ABV of many holiday beers, but it encompasses a lot of what I love about holiday flavors. It is also a perfect example of a beer you COULD take to, say, a holiday party: it is really easy to drink while still being exciting and different from your standard beers.
Coming soon I'm going to have TWO new interviews with awesome breweries as well as more reviews, some bizarre news from the beer world, and hopefully a celebrity guest . . .
St. Peter's Cream Stout - This beer has been around forever, but I had actually never had it before. It pours with a rich, thick, cascading head with a load of brown still in the head. Very, very dark body. It had a rich roasted scent with hints of fruit and chocolate. It actually bordered on Raisinets, which of course is not unpleasant. It drinks very smoothly, with a hearty, full body. There are hints of sweet cola in there which go nicely with the most prevalent taste, that of a balanced burnt malt that creates the standard coffee present in most stouts, as well as some fantastic spicy notes. As I drank my pint, I wasn't too enthralled, but SPCS really stuck with me, and I've been finding myself craving another one. It has a quality that most beers would sell their souls for: it makes you want to have another. There is something wonderfully elegant and balanced about it. The burnt flavors all mingling with sweet undertones make it eminently drinkable.
High and Mighty Home for the Holidays Oak-Aged Brown Ale - I was fascinated when I saw this beer on the shelf. For one, proceeds from it go to veterans from the wars in Iraq and Afghanistan which, around the holidays, is especially important. Two, it is oak-aged. Three, it was a brown ale with 7.2 ABV, which I had never had before. I was excited to taste a "holiday" brown ale, something I never really associated with Christmas, though I'm sure in England it is standard. It pours with a lovely head that manages to retain an orange-brown hue while the body is hazy with a bit of orange and red in the body. It has a buttery biscuit scent that is rather enticing. The body is well-carbonated with a full-flavor that really nicely coats the entire tongue. In there is a sweet bready yeastiness off set by a definite distinct hoppy citrus flavor that might be accentuated by the oak. It has a dry and toasty finish. There is something intriguing in there, though the hops have an odd tang that wore on me.
I took a couple minutes off from the beer and as it warmed, it mellowed a bit and this tang mellowed a bit. A hint of burnt malt, as well as the citrus, began to blend more easily into the whole of the beer, as opposed to being segmented parts. All in all, the beer is for a good cause, but I feel the oak is underused, while the hops are poorly used. It is easy to drink, but it seems to be sacrificing adventurousness to achieve that. I'm not regretful I bought it, since at least a portion of the money goes to the right kind of place, but unlike St. Peter's up top, it isn't keeping me coming back.
Honorable Mention: Abita Christmas Ale. Abita is out of Louisiana and I count every beer I've had from them as some of my favorites. Their Amber, Purple Haze Wheat, Pecan Harvest, and of course the phenomenal Turbodog (buy it, drink it, love it) are all wonderful. This Christmas Ale is no different. They harness some wonderful piney hops in a high but not off-putting quantity for a taste that resembles a Christmas tree. I sip and think of snow, Christmas lights, sweaters, and a nice fireplace. Fresh, clean, and spectacularly crisp, this beer is fantastic on a chilly night. It doesn't pack the high ABV of many holiday beers, but it encompasses a lot of what I love about holiday flavors. It is also a perfect example of a beer you COULD take to, say, a holiday party: it is really easy to drink while still being exciting and different from your standard beers.
Coming soon I'm going to have TWO new interviews with awesome breweries as well as more reviews, some bizarre news from the beer world, and hopefully a celebrity guest . . .
Dec 8, 2009
I found Life and Limb . . .
Ahhhhhhhhhhhhhhhh! Okay it isn't that huge I guess, but this is my assumed reaction. Last night, on an unexpected beer journey that was made for no reason to a place I always forget about, I found a VERY reasonably priced bottle of Life and Limb, the collaboration between Sierra Nevada and Dogfish Head. Actually, I found three very reasonably priced bottles: one for the night, one for some sort of future celebration, and one to age (hang tight in my cabinet, broseph). Avid readers will recall that I blogged about this beer a few weeks back. Non-avid readers . . . um . . . what are you doing?
You probably at least vaguely know Sierra out of California, but you might not know Dogfish. They rock in Delaware, which makes them the most interesting thing in Delaware. Their beers are consistently some of the most complex, daring, and inventive flavors on the market, and as such they (and their owner Sam Calagione) are some of the big hitters in the craft industry. I also reviewed their fantastic Midas Touch way back, if you recall.
The beer is a bit of a love letter to the craft industry and its fans, so some context is definitely needed to enjoy it. Be warned: it is NOT an easy beer. Don't go looking for flavor notes or "hints of citrus", though I'm sure there are some subtleties to be had. This beer is designed to be big, bold, and for people who like difficult drinks. It has all the qualities that help diverge craft beer from the mainstream: massive alcohol content, yeast at the bottom, a release so limited I thought I would have to murder a snitch for some south Brooklyn "garbage men" to get my hands on one. In that way, it is almost meant to be a moment where everyone who loves craft beer can crack one open, sit back, and reflect on our progress.
That being said, this is a MASSIVE beer. I opened it thinking I was going to pour it and chill during the football game. Nope. Nu-uh. I had to mute the TV to really deal with this flavor. It is naturally carbonated, meaning carbonation is created from the fermentation process and without gas being added. It also has both birch and maple syrups in the mix. It pours a very deep, dark red with a head that has a light red or caramel hint. The head pours huge and dies out substantially, but it maintains pretty well (the marbling is awesome). The aroma packs hints of cola, syrup, brown sugar, and . . . gulp . . . alcohol. Yup, straight booze.
The alcohol is really, really evident in both aroma and taste. Clocking in at 10.2%, Sierra and Dogfish made no effort to mask the alcohol (remember, it is a celebration). Oddly enough, a Cadbury chocolate toffee bar took a lot of that out and created some room to enjoy the maple syrup flavor, as well as the rich, hearty malt, and the late-entering hops. The beer also has a fantastic toast/roast balance. Some sips skew to a strong dark roast, while others present a gentle toastiness right up front. The other major player is the yeast. As I said, the yeast is physically present at the bottom of the bottle, and its bready flavor is all over this beer. It is most certainly an after-dinner drink, as it pairs well with sweets, but would probably decimate virtually anything else except maybe a steak or a cigar.
Upon our first sip, my girlfriend said it "tastes important". "I feel like I need permission to sit around and drink this in a circle of old men." Uh . . . yeah, that too. Odd as it is, that statement is pretty right on. Life and Limb is of kindred soul with scotch. It just feels special, and what it lacks in traditional drinkability, it makes up for in rebelliousness, and its "fuck it, we're respected already" carelessness. But it isn't a negligent carelessness, or an abandonment of craft. To the contrary, it appears they've taken amazing pains to get to this huge, jubilant experience in a bottle. It is a celebratory, victory-lap carelessness. To be honest, they've earned it. This beer is a blast to drink, even though it is tough to polish off the TWENTY-FRIGGING-FOUR OUNCE bomber. A thank you, a party, a grand and limited item to share with those close to you. They are sharing it with us, so we better share it as well. Catch me in the right mood and that second bottle might be for you . . . .
You probably at least vaguely know Sierra out of California, but you might not know Dogfish. They rock in Delaware, which makes them the most interesting thing in Delaware. Their beers are consistently some of the most complex, daring, and inventive flavors on the market, and as such they (and their owner Sam Calagione) are some of the big hitters in the craft industry. I also reviewed their fantastic Midas Touch way back, if you recall.
The beer is a bit of a love letter to the craft industry and its fans, so some context is definitely needed to enjoy it. Be warned: it is NOT an easy beer. Don't go looking for flavor notes or "hints of citrus", though I'm sure there are some subtleties to be had. This beer is designed to be big, bold, and for people who like difficult drinks. It has all the qualities that help diverge craft beer from the mainstream: massive alcohol content, yeast at the bottom, a release so limited I thought I would have to murder a snitch for some south Brooklyn "garbage men" to get my hands on one. In that way, it is almost meant to be a moment where everyone who loves craft beer can crack one open, sit back, and reflect on our progress.
That being said, this is a MASSIVE beer. I opened it thinking I was going to pour it and chill during the football game. Nope. Nu-uh. I had to mute the TV to really deal with this flavor. It is naturally carbonated, meaning carbonation is created from the fermentation process and without gas being added. It also has both birch and maple syrups in the mix. It pours a very deep, dark red with a head that has a light red or caramel hint. The head pours huge and dies out substantially, but it maintains pretty well (the marbling is awesome). The aroma packs hints of cola, syrup, brown sugar, and . . . gulp . . . alcohol. Yup, straight booze.
The alcohol is really, really evident in both aroma and taste. Clocking in at 10.2%, Sierra and Dogfish made no effort to mask the alcohol (remember, it is a celebration). Oddly enough, a Cadbury chocolate toffee bar took a lot of that out and created some room to enjoy the maple syrup flavor, as well as the rich, hearty malt, and the late-entering hops. The beer also has a fantastic toast/roast balance. Some sips skew to a strong dark roast, while others present a gentle toastiness right up front. The other major player is the yeast. As I said, the yeast is physically present at the bottom of the bottle, and its bready flavor is all over this beer. It is most certainly an after-dinner drink, as it pairs well with sweets, but would probably decimate virtually anything else except maybe a steak or a cigar.
Upon our first sip, my girlfriend said it "tastes important". "I feel like I need permission to sit around and drink this in a circle of old men." Uh . . . yeah, that too. Odd as it is, that statement is pretty right on. Life and Limb is of kindred soul with scotch. It just feels special, and what it lacks in traditional drinkability, it makes up for in rebelliousness, and its "fuck it, we're respected already" carelessness. But it isn't a negligent carelessness, or an abandonment of craft. To the contrary, it appears they've taken amazing pains to get to this huge, jubilant experience in a bottle. It is a celebratory, victory-lap carelessness. To be honest, they've earned it. This beer is a blast to drink, even though it is tough to polish off the TWENTY-FRIGGING-FOUR OUNCE bomber. A thank you, a party, a grand and limited item to share with those close to you. They are sharing it with us, so we better share it as well. Catch me in the right mood and that second bottle might be for you . . . .
Dec 7, 2009
Good Beer Times: Uinta Anniversary Barleywine
Winter beers tend to be darker, and you see a hefty emergence of imperial brews. Imperials are basically traditional styles with the alcohol level amped up seriously. For example, a regular stout might have 4% - 6% alcohol, while its imperial brother/sister might have 10% alcohol. So if you see "Imperial ______" on your bottle, get ready for some lightheadedness. There are of course exceptions (I just had Abita Christmas Ale and it is certainly not particularly dark), but high alcohol/dark beers are fantastic in cold weather, so more of these beers seem to emerge. Something else that blooms in winter is barleywine.
Barleywine is not wine. It is beer, and it is made with the exact same ingredients as your average beer. However, there really isn't an Imperial version, as there is no need. Barleywine by definition ranges from about 8.5% to 12% alcohol. My experience with it is limited, though growing rapidly, to the detriment of me being "awake". On the reccommendation of my local beer jockey, I picked up a pack of Uinta Anniversary Barleywine.
Uinta is a pretty small brewery out of Utah. They make a pretty good pilsner that we sell at my restaurant, but the great thing about them is that they are entirely WIND-POWERED! (This is where I nerd out. Wind-powered beer. How do live there?) The other great thing about them is that their barleywine is outfreakingstanding and made possible-convert Matt and I very, very happy.
We opened our bottle not knowing exactly what to expect. The smell resembled chocolate-covered cherries to me, and there was very little hop aroma. Mainly there was just a rich, fruity yeast smell with a nice chocolate malt. The taste mirrors the aroma quite well, though it adds in a bit of breadiness and dried berries. The body is almost brandy-like, very smooth and warm. It has the slightest hint of carbonation that helps it go down tremendously easily. It was drinkable in the extreme, and even despite its 10.4% ABV, it is a remarkably easy beer to sip and enjoy.
What happened next will probably live in our family lore for years. After a bottle of the miraculous Uinta, Matt and I sank into what I can only describe as an angelic drunk. No headache, no thirst, no twice-an-hour bathroom trip. He and I sat on the couch, much to the amusement of our significant others, in a state of prolonged, nearly silent bliss. As a matter of fact, when we spoke, something like, "Wow, this stuff is amazing," was all that made its way out of our newly useless mouths. Our eyelids drooped, our tension slipped away, and our heads fell back on the softest couch we had ever known. It was the same couch as always I guess, but isn't that what this time of year should be about? The pillows feel fluffier, the blankets more enveloping, and the friends closer than ever. If a glass of barleywine can help . . . well, the more the merrier.
Return of the Mack
I'm most certainly back, re-charged, and with everything in order. Despite (or possibly because of) massive life drama, I was fiending for some good seasonal and seasonally-appropriate beers. Now my girlfriend some of you have said I write waaaaayyyy tooooo mmmmuuuuuch, and that if I knew what was good for me, I'd shut my trap and look pretty. (You don't know what she's like in private.) In that spirit, and the spirit of blogging in general, I'm going to be trying (TRYING) to write in smaller, more concise doses. Of course, interviews and "essays" will still be a bit lengthy, but beer reviews and other such things will be tasty morsels. Think of them as those little Cadbury Cream Eggs. They aren't as big as those huge one pound buttercream shits, but they are still delicious and you aren't pissed off at the person who gave it to you for making you eat all that fat. Seriosusly, has anyone ever bought one of those huge eggs for themselves? No, they are all bought by jerks for other people. But I digress. That tangent is exactly what you will be seeing LESS of nowadays. Maybe. New post(s) a bit later.
Dec 4, 2009
Sorry!
Hey everyone. I'm soooooooooo sorry I haven't posted this week. As I said, I had a family emergency, as well as some work issues, that needed to be tended to. All is well now and I shall return triumphant and well-nourished MONDAY, (mostly) posting every weekday. Thanks!
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