So I went to Denver over the weekend. Here are my initial thoughts: SWEET. Yeah that sums it up. We started at a place called Cooper Smith's, New Belgium, and Odell's on day one. And yes all were awesome. Day two we took it easy apparently, I am one of those people prone to altitude sickness. Although sick I still made it out to Tommyknocker on day two. Day three I rallied and we visited Breckenridge's Ballpark location for lunch, followed by some of the best canned beer ever at Oskar Blues, and finished up with Great Divide before heading to the airport. Oh and the airport led to more drinking. Once there we stopped into Boulder Brewing for a drink and the Chophouse for supper and a sampler.
I hinted that I thought Denver made some genuine mistakes in beer. One is the prevalence of taprooms versus brewpubs. It caught me off guard that places like Odell's, Great Divide and some others don't feel the need to have a restaurant style environment. I really think this hurts the business. There is a movement to show beer belongs on the table just like wine. A brewpub is the place to show that. Secondly, the crowd was very young at these places. Occasionally you would see a couple with kids, but not often. The inability to create an environment that is truly kid friendly limits the people who will come and sit and sample your beers. Finally, out of towners (like myself) need a place to sit and relax. I felt without food I had to drink less. Now I do understand adding a restaurant takes things like space and management and capital and blah blah blah. Regardless, I think if some of these establishments truly want to achieve long term bliss it is a critical way to reach your market. At least to me I felt many of these places where way out in the middle of nowhere.
The other problem? GABF. Yes I think GABF being in Denver is a problem. Not really for Denverites (is that what they are called?), but for the rest of the country. This obviously requires a much longer and dedicated post.
I plan on writing reviews of each brewery I visited along with tasting notes on a number of beers. So stay tuned and of course my thoughts on GABF will come before this years event.
Tuesday, August 31, 2010
Monday, August 30, 2010
Back From Denver Metro
Hey Everyone! Back from the Denver Metro area. Got lots of great beer, great times and unfortunately some altitude sickness. Anyhow as I did not get back until late there will be no Tough Topic today. I will try to post a quick recap of the trip tomorrow. This will be followed by beer, pub and brewery reviews. As well as some critical problems with craft beer and Denver. Yes I said it Denver has two very serious problems in their craft brew scene.
Thursday, August 26, 2010
EPIC 2010 LOOMS
Ok, so for those of you who do not know Beer Bitch has planned some sort of Epic BeerCation. I am calling it Epic 2010. She claims to have produced a book of 140 pages in length to serve as a guide. I am notorious about researching breweries prior to my arrival. When I went to Kona last spring I knew off the top of my head which beer to order, to pair with which dish to eat and which souvenir glass to buy.
So first off, follow my trip: https://twitter.com/verysmallbeer
On this trip I know nothing. She has not divulged very many details.
Here is what we know:
So first off, follow my trip: https://twitter.com/verysmallbeer
On this trip I know nothing. She has not divulged very many details.
Here is what we know:
- Everyone knows but me.
- The trip will be 3 days
- 140 pages of material
- Several beers in the 1001 series
- Beer Bitch just bought a luggage scale.
- Cans
- Sustainability
Originally, I thought it was Madison. However, she bought a luggage scale. We do not travel by air often so that implied to me checked bags. The next airfare I have is November and she just doesn't think that far ahead. She kept saying it was gonna blow my mind. So my prediction is I will be a short driving distance to the two largest brewers in the US, but only one of the ten biggest craft brewers. Where do you think I am going?
Note: Regardless of where we end up I promise to be grateful.
Wednesday, August 25, 2010
#6 of 1001 Stone's Ruination IPA
Another in the Series based off of 1001 Beers You Must Taste Before You Die (1001 (Universe))
Stone Brewing sets itself apart from other breweries by refusing to use Cascade hops. Now, let me tell you, Cascade is my favorite hop. I love its aromas and flavors. However, at the same time I have not met a Stone beer I did not like. Stone recently came to Chicago, but before that I would often have a pint or two when travelling.
The label on this beer claims the name "Ruination" derives from this beers ability to instantly make anything else taste horribly bland.. Also an assertion that this beer is 100+ IBUs (Bitterness). Now is not the time or place to discuss the theory that beer can not be above 100 IBUs.
Tasting Notes:
Split this 22 oz. bottle with Bro into my newly acquired Stone pints. Even-though the hops are up there, a balance with the malt existed. A definite bitter aftertaste. Notes of citrus and pine were also present and the beer left a light lacing on the bottle.
Stone Brewing sets itself apart from other breweries by refusing to use Cascade hops. Now, let me tell you, Cascade is my favorite hop. I love its aromas and flavors. However, at the same time I have not met a Stone beer I did not like. Stone recently came to Chicago, but before that I would often have a pint or two when travelling.
Tasting Notes:
Split this 22 oz. bottle with Bro into my newly acquired Stone pints. Even-though the hops are up there, a balance with the malt existed. A definite bitter aftertaste. Notes of citrus and pine were also present and the beer left a light lacing on the bottle.
Monday, August 23, 2010
Why Drink Craft Beer? Drink Local To Be Sustainable
Continuing my series on why people drink craft beer it is time to discuss the environmental impacts of beer. This was one of the two comments people have left me as to why they drink craft beer. Let me start by saying this topic really shouldn't be done in one post. Today I will give a brief overview of the environmental impact of drinking local. Come back next Monday for an overview some sustainable practices. This topic may stretch out into a few weeks.
The Environmental Side of Drinking Local
Shipping beer drastically increases the carbon footprint and the environmental impact. Water is heavy so the closer the ingredients get to the consumer before adding water the better. However, even deeper you could look for local breweries with locally sourced ingredients. I recently spoke with a brewer who made his first organic beer. He had to import the hops from Germany in order to meet the organic requirement. He and I pondered whether there was any benefit to buying organic as the shipping more than likely cancelled out the benefit.
Additionally, there are local breweries that are not actually local. An excellent example of this is Kona Brewing on Hawaii's big Island. Kona brews on the island for draft only. So any bottles consumed on the island are actually made on the mainland and shipped over. So in reality you are not drinking a local beer if you are buying six packs of Kona in Hawaii. I learned this fact on a tour of their Kona facility and it bothered me, because I felt many people on the islands where buying the "local beer."
Unfortunately not all brewers readily identify where their ingredients come from or even where they are brewed. We as a craft community need to push brewers to give us the information we need to be informed consumers.
The Environmental Side of Drinking Local
Shipping beer drastically increases the carbon footprint and the environmental impact. Water is heavy so the closer the ingredients get to the consumer before adding water the better. However, even deeper you could look for local breweries with locally sourced ingredients. I recently spoke with a brewer who made his first organic beer. He had to import the hops from Germany in order to meet the organic requirement. He and I pondered whether there was any benefit to buying organic as the shipping more than likely cancelled out the benefit.
Additionally, there are local breweries that are not actually local. An excellent example of this is Kona Brewing on Hawaii's big Island. Kona brews on the island for draft only. So any bottles consumed on the island are actually made on the mainland and shipped over. So in reality you are not drinking a local beer if you are buying six packs of Kona in Hawaii. I learned this fact on a tour of their Kona facility and it bothered me, because I felt many people on the islands where buying the "local beer."
Unfortunately not all brewers readily identify where their ingredients come from or even where they are brewed. We as a craft community need to push brewers to give us the information we need to be informed consumers.
Thursday, August 19, 2010
Why Everyman Needs A Beer Bitch
So my girlfriend is my Beer Bitch. Yes my Masters degree, Top 25 school, uber-professional girlfriend decided one day she wanted to be called Beer Bitch. This is why thats awesome.
How did she get the name? She offered to be called Beer Bitch and fetch beer on a trip with my parents.
Why does she deserve the name? Actually I think this might of been the perfect name for her at birth. She knows as much about beer as I do. Miraculously, she doesn't drink it. She can pair beer and food, tell you what aromas and flavors to expect. Yeah thats right she knows it all, but never touches my beer. She allows me to have a beer cabinet, she has bought about half my glass collection for me. Goes on business trips and brings back beer. She knows which beers I have not had and which I have (the number I have had is in the several hundreds).
Even better she DDs like no one else. She makes sure I get on a couple serious bar crawls in each yeah. In fact next week she is taking me on a three day unspecified journey that she describes as "Epic." Why is this Epic? Honestly I do not know. However, she has leaked the fact that she has prepared a 50 page guidebook to breweries and their beers to be covered throughout the tour, and that at least 20 beers I have never seen before will be on it. She also claims I will have some serious material to write about when we get back.
So yes she wears the name Beer Bitch with pride, and yes she is my Beer Bitch. She has made a point to learn about a hobby that is important to me, and make it something we share. I thank her for her support of my beer adventures and for shamelessly promoting the crap out of this blog to everyone she knows. I hope you too find yourself a Beer Bitch.
How did she get the name? She offered to be called Beer Bitch and fetch beer on a trip with my parents.
Why does she deserve the name? Actually I think this might of been the perfect name for her at birth. She knows as much about beer as I do. Miraculously, she doesn't drink it. She can pair beer and food, tell you what aromas and flavors to expect. Yeah thats right she knows it all, but never touches my beer. She allows me to have a beer cabinet, she has bought about half my glass collection for me. Goes on business trips and brings back beer. She knows which beers I have not had and which I have (the number I have had is in the several hundreds).
Even better she DDs like no one else. She makes sure I get on a couple serious bar crawls in each yeah. In fact next week she is taking me on a three day unspecified journey that she describes as "Epic." Why is this Epic? Honestly I do not know. However, she has leaked the fact that she has prepared a 50 page guidebook to breweries and their beers to be covered throughout the tour, and that at least 20 beers I have never seen before will be on it. She also claims I will have some serious material to write about when we get back.
So yes she wears the name Beer Bitch with pride, and yes she is my Beer Bitch. She has made a point to learn about a hobby that is important to me, and make it something we share. I thank her for her support of my beer adventures and for shamelessly promoting the crap out of this blog to everyone she knows. I hope you too find yourself a Beer Bitch.
Wednesday, August 18, 2010
#5 of 1001 Hell or High Watermelon Wheat Beer
Another in the series based on 1001 Beers You Must Taste Before You Die (1001 (Universe))
Hell or High Watermelon by 21st Amendment was once a summer seasonal, and is now brewed year round. Originally made with fresh watermelon the brewers now use watermelon puree. I was pleasantly surprised as I was expecting putridness. I wouldn't have likely even picked it up if it wasn't given to me by my brother.
Tasting Notes:
Has a subtle fruity aroma. Taste comes through like a standard wheat beer and finishes with a tartness. Leaves a faint aftertaste of watermelon. This is actually very similar to the watermelon I had 15 minutes prior to drinking the beer. It was crisp with a very light mouthfeel. I would recommend for summer, but not the winter.
Tasting Notes:
Has a subtle fruity aroma. Taste comes through like a standard wheat beer and finishes with a tartness. Leaves a faint aftertaste of watermelon. This is actually very similar to the watermelon I had 15 minutes prior to drinking the beer. It was crisp with a very light mouthfeel. I would recommend for summer, but not the winter.
Tuesday, August 17, 2010
Stone did a good thing.
This Morning Beer Bitch gave me a pair of Arrogant Bastard Ale Glasses from Stone. After I got done laughing at the in your face attitude of the glass I saw at the bottom "Don't be an Idiot. Have a designated driver, or don't drink this beer." I know most breweries especially the big ones run responsibility campaigns I think to mostly placate MADD and such. I have never seen a brewery say it this straight up or even put it on the glassware. You can grab a glass of your own here. So I want to give a big pat on the back to Stone this was a class act move.
Most people do not realize That a beer like Arrogant Bastard Ale comes in at 7.2%. This is higher than what many drinkers expect from a beer especially if they view everything in Bud (5%) or even worse Bud Light (4.2%) terms. So uninformed drinkers might drink two and not realize they drank three of their usual. So if you are going to partake please remember drink for the taste not for the intoxication, and if the taste gets you intoxicated have a Beer Bitch to get you home. Come back Thursday to find out more about Beer Bitch and why she is pretty cool.
Most people do not realize That a beer like Arrogant Bastard Ale comes in at 7.2%. This is higher than what many drinkers expect from a beer especially if they view everything in Bud (5%) or even worse Bud Light (4.2%) terms. So uninformed drinkers might drink two and not realize they drank three of their usual. So if you are going to partake please remember drink for the taste not for the intoxication, and if the taste gets you intoxicated have a Beer Bitch to get you home. Come back Thursday to find out more about Beer Bitch and why she is pretty cool.
Monday, August 16, 2010
Why People Drink Craft Beer Part 1: Taste
This is the first of Tough Topic Mondays. Come back each Monday for a deeper conversation on beer.
At the end of last week I wrote on why MillerCoors may be making craft beer. MASGLBC wrote in that he (or she) drinks for the taste of it. This I think just might be the main reason why people drink craft beer. Regardless, taste is still pretty important, because if it tastes like crap why bother. Years ago there used to be a great number of brewers and brewpubs. Over time the industry consolidated and focused on just one type of beer. Yes, I am pointing to Miller, Coors, Bud, and their light versions. Most of the other breweries were wiped out by big advertising budgets of the big three and a pesky thing known as Prohibition. The taste of beer became generic, homogeneous, and watery.
There still remained a few regional outfits that produced some, higher quality beer like D.G. Yuengling & Son. However, most of the beer still lager and quality ales were nonexistent. Ironic considering most craft brewers I know feel ales are easier to produce.
A slow revolution happened. In 1984 Anchor brewed the first wheat beer since prohibition and England had the Campaign for Real Ale start in 1971. Slowly very slowly things change. In some cases laws had to be changed to even allow brewing. A demand for beer with taste grew and today we have a diverse wealth of styles, and many that brewers just invent on the spot.
It is amazing at how taste can influence a brewery. One brewpub I used to frequent constantly I now avoid. Why? A new brewer came in with new recipes and put his twist on everything. Even Old Style stopped krausening their beer causing a huge drop in sales. This led to the eventual reintroduction of the process last year to invigorate sales.
Taste is the singe most important factor in beer. Come back next week for an examination of how environmental factors influence people to drink craft beer.
At the end of last week I wrote on why MillerCoors may be making craft beer. MASGLBC wrote in that he (or she) drinks for the taste of it. This I think just might be the main reason why people drink craft beer. Regardless, taste is still pretty important, because if it tastes like crap why bother. Years ago there used to be a great number of brewers and brewpubs. Over time the industry consolidated and focused on just one type of beer. Yes, I am pointing to Miller, Coors, Bud, and their light versions. Most of the other breweries were wiped out by big advertising budgets of the big three and a pesky thing known as Prohibition. The taste of beer became generic, homogeneous, and watery.
There still remained a few regional outfits that produced some, higher quality beer like D.G. Yuengling & Son. However, most of the beer still lager and quality ales were nonexistent. Ironic considering most craft brewers I know feel ales are easier to produce.
A slow revolution happened. In 1984 Anchor brewed the first wheat beer since prohibition and England had the Campaign for Real Ale start in 1971. Slowly very slowly things change. In some cases laws had to be changed to even allow brewing. A demand for beer with taste grew and today we have a diverse wealth of styles, and many that brewers just invent on the spot.
It is amazing at how taste can influence a brewery. One brewpub I used to frequent constantly I now avoid. Why? A new brewer came in with new recipes and put his twist on everything. Even Old Style stopped krausening their beer causing a huge drop in sales. This led to the eventual reintroduction of the process last year to invigorate sales.
Taste is the singe most important factor in beer. Come back next week for an examination of how environmental factors influence people to drink craft beer.
Sunday, August 15, 2010
Why Craft Beer Is Bad In August
I follow Twitter feeds from several of the main players in the industry, and for the last week I kept shaking my head. Over and over I read that a Oktoberfest or pumpkin beer or some such fall goodness was released. On Friday I went to my friends cook out. Now being a beer geek I don't bring a salad or cookies or something like that to pass, I am expected to bring beer. I made a dutiful trip to the store right beforehand and yeah selection sucked. All these fall selections and no Kolsch, no summery beers. It was 90+ degrees on Friday. Did brewers forget that Chicago still has hot days in August? I understand Oktoberfest actually happens at the end of September, but we could wait a few weeks to buy it. So brewers next year can you make sure I can buy fresh summer beer until Labor Day?
Friday, August 13, 2010
MillerCoors May Be A Craft Brewer Depending on You
So this week MillerCoors announced the name and plans of a new business unit "Tenth and Blake Beer Company." The goal of this new unit is to make craft brews and import similar quality beers from around the world. Some blogs and twitter feeds have been scolding, some have rejoiced. Personally, I will wait and see.
Many of the new comers to craft beer come by way of Blue Moon a not always acknowledged unit of Coors, and similarly Leinenkugel has been a unit of Miller for years. Whether you should rejoice, be upset or indifferent depends on the reason YOU drink craft beer. Yes I said you and your reason.
Most people fail to understand that people come to craft beer for a variety of reasons. Here is a short list in no real order:
Many of the new comers to craft beer come by way of Blue Moon a not always acknowledged unit of Coors, and similarly Leinenkugel has been a unit of Miller for years. Whether you should rejoice, be upset or indifferent depends on the reason YOU drink craft beer. Yes I said you and your reason.
Most people fail to understand that people come to craft beer for a variety of reasons. Here is a short list in no real order:
- Taste
- Environmental
- Support Local Business
- Support Small Business
This is a short list, and in reality there are likely others and many subcategories with a massive influence on the market. Interestingly enough, I know more than one person who jumped on the bandwagon condemning this. However, this month Pyramid/Magic Hat is now owned by the people who sell Labatt and Kona joined a national conglomerate. Were these mergers good bad or indifferent?
Over the next several weeks come back and see how I explore each of these issues, and their implications in Craft Beer. Look for the "Why Craft?" label.
Also if someone has a reason they are drinking craft beer let me know in the comments.
Thursday, August 12, 2010
#4 of 1001 Coopers Sparkling Ale
Another in the series based on the book 1001 Beers You Must Taste Before You Die (1001 (Universe)).
Coopers Sparling Ale: I came across Coopers in an Outback Steakhouse in the Ohio burbs of all places. I guess the Outback part fits, the beer is Australian. They even have a team of Clydesdales according to the brewers website. Places like Outback deserve credit improving their beer lists beyond "cheap swill." It is unreasonable to expect 100 beers to choose from, but some nice solid options puts a smile on my face. I sat down thinking Newcastle would be the best I could do, and SURPRISE!.
Since 1862 Coopers brewed this bottle fermented ale which is unusual for Australia. Apparently, bottle fermenting is not as big down under as it is in other parts of the world.
Tasting notes:
Came in a bottle I had to stress the importance of a glass to the server. It had a faint aroma with citrus flavor and very crisp. I do not know if it was the name or if it was actually carbonated, but it felt a bit tingly. I would definitely order again. Paired well with the prime rib.
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Since 1862 Coopers brewed this bottle fermented ale which is unusual for Australia. Apparently, bottle fermenting is not as big down under as it is in other parts of the world.
Tasting notes:
Came in a bottle I had to stress the importance of a glass to the server. It had a faint aroma with citrus flavor and very crisp. I do not know if it was the name or if it was actually carbonated, but it felt a bit tingly. I would definitely order again. Paired well with the prime rib.
Wednesday, August 11, 2010
Saying Goodbye To An Old Friend
Monday, August 9, 2010
Goose's QC appears lacking.
Goose Island markets repeatedly their Matilda beer as brewed for food. Well some recent batches have been anything but brewed for food. In a very sterile manner Gregory Hall issued this statement. In the statement he admits Goose had several batches of Matilda contained a strain of Lactobacillus. While this poses no health risks as it is often used in beer it is "outside spec" as Mr. Hall puts it for Matilda.
Goose Island shipped batches of this from 4-1-2010 to 5-21-2010. See the list to see if your bottle was recalled. The problem that bothers me is HOW? How does a brewery ship a beer for 50 days that isn't right? Why weren't brewers and lab techs pulling samples throughout the brewing process? How did this go on for so long? How did it get in there in the first place lactobacillus is not naturally present?
In my opinion I think it was laziness and cutting corners. I personally have felt Goose is just no longer making sure their beer is quality. Even if you want to say Bud is crap you have to give AB credit for flying daily samples from all 12 regional breweries to St. Louis for consistency checks [Source]. I currently am thinking long and hard before I decide to give my hard earned dollars to Goose as I feel they are not earning it. One bottle off is no big deal, but this much? Give me a break.
Goose Island shipped batches of this from 4-1-2010 to 5-21-2010. See the list to see if your bottle was recalled. The problem that bothers me is HOW? How does a brewery ship a beer for 50 days that isn't right? Why weren't brewers and lab techs pulling samples throughout the brewing process? How did this go on for so long? How did it get in there in the first place lactobacillus is not naturally present?
In my opinion I think it was laziness and cutting corners. I personally have felt Goose is just no longer making sure their beer is quality. Even if you want to say Bud is crap you have to give AB credit for flying daily samples from all 12 regional breweries to St. Louis for consistency checks [Source]. I currently am thinking long and hard before I decide to give my hard earned dollars to Goose as I feel they are not earning it. One bottle off is no big deal, but this much? Give me a break.
Sunday, August 8, 2010
Why have a beer tasting?
So Bro just left from another of out beer tastings. We did seven beers tonight. Which means we split seven. Overall, I am a happy with the outcome.
Why do a tasting?
It's cheap. Simply put Bro and I contribute a few beers each and we try each others selections. We have both made some recent journeys, her to Wisconsin and myself to Indiana, Ohio, Kentucky. We each returned with some not often seen beer. We brought back some six packs and set aside a bottle to share or share a 22 oz bottle. This allows us to expand our beer knowledge beyond our personal budgets. I did not have to shell out for an entire six pack of New Glarus Stone Soup. This is advantageous because 1) I am not a huge Abbey style fan and 2) I wouldn't have bought a six pack of an abbey anyways. Bro got the benefit of me having too much fun in an Ohio Liquor store and we both go home happy. Of the eight beers she had 4 and I thought 5 of the 8 were worth trying again for sure. A sixth I want to try again to be sure about, but thats one of the 6-packs I had anyways. Check out the pic of the aftermath of a beer tasting. In the future I will give tips on how to put together a beer tasting.
Why do a tasting?
Redefining Rare Beer
When you get deep into circles of beer aficionados they want to talk about "Rare Beer" and where they got it. First thing that comes to mind is the Dark Lord sitting in my beer cabinet or gobbling up the last of the Drie Fonteinen or even a Utopias. For those of you who don't know Dark Lord is only sold one day a year, Drie Fonteinen is no longer brewing (but still blending) and Utopias is a limited batch every other year. True these beers are limited or virtually extinct. Furthermore the beers are all held in high regard. Two of the three were on my personal bucket list for a while now and all are in my 1001 journey. However, I type this drinking a Two Brothers Avalon Spiced Ale.
Avalon is a limited run beer. It falls under the category of Herbed/ Spiced Beer in Beer Advocate. There are only 510 entries in this category. However, this beer is the only one I know that uses cider in the brewing process. Not only did the brewers make a limited release they went out on a limb. Southern Tier's Creme Brulee or Three Floyds Ham on Rye are another example of brewers doing something rare.
Creme Brulee is technically an Imperial Milk Stout, but the flavors incorporated into the beer of burnt sugar and vanilla show a higher level of craftsmanship rarely seen. Additionally Ham on Rye (saw it once in the brewpub) tasted so much like the ham sandwhich most of us brown bag everyday I asked if it was brewed with ham in the boil. The answer was the malt was smoked like ham. I responded by suggesting it be served with a pickle. This beer actually changed the way I view beer.
More than one brewery produces a Russian Imperial Stout, Imperial Milkstout or Lambic. The vast majority of breweries produce a light lager, a wheat, a pale ale, IPA, and stout. Brew pubs will normally throw in a Fruit beer, Kolsch style, amber and a few others throughout a year. You do not always see these styles of beer.
So I challenge you to take the time to try some of these rare beers. Remeber a limited production brewery might have some amazing beer, but at the end of the day it might be the same thing you have drank over and over again.
On the road again!
This past weekend I had a chance to go home. Going home means a lot of things, but this is a beer blog so here is the beer part.
One of the better parts of going home is to hang out with my younger beer loving brother (ok there is another one but he likes whiskey). Friday night resulted in a chance to trade beer and drink a special beer together. This time it was creme brulee Imperial Milk Stout. A couple interesting notes on this beer for one the beer changes as it warms up. Secondly, you can actually taste burnt sugar in this beer this never ceases to amaze me the ability of brewers to inject flavor in beer.
Saturday resulted in a trip to Lagerheads in Medina, Ohio. This is a releatively young brewpub (few months) that also has a smokehouse on premise. Word to the wise it is out in the boonies. Then again I am all for gravel parking lots. I had a pulled pork sandwich which I enjoyed. And the beer...I of course ordered a a sampler of their beer. Their on premise beers included a witte, a red ale, a dortmunder, a pale ale, and a stout. I felt the witte and stout to be solid, the red and pales to be very good, and the red to be exceptional. They also had a selection of beers from AB to American microbrews to imports. The trip is worthwhile but please drink local. I always frown on a bar that sells corporate beer and make their own. It leaves me wondering what the deal is.
One of the better parts of going home is to hang out with my younger beer loving brother (ok there is another one but he likes whiskey). Friday night resulted in a chance to trade beer and drink a special beer together. This time it was creme brulee Imperial Milk Stout. A couple interesting notes on this beer for one the beer changes as it warms up. Secondly, you can actually taste burnt sugar in this beer this never ceases to amaze me the ability of brewers to inject flavor in beer.
Sunday, August 1, 2010
#3 of 1001 Brooklyn's Black Chocolate Stout
Black Chocolate Stout By Brooklyn Brewery
This is a beer I been babying for a while. Its been sitting in the back of my cabinet since the Winter 07-08, Also the point where I started my own business. I felt this beer would be appropriate as today my business finally wiped its hands of start up debt, and I cross into a realm of full profitability. Not such a small accomplishment in the face of a recession and given the fact that no one was sure I had that great of an idea. Now I just need to keep it afloat.
Anyways, your not here to listen to me brag, you wanna know about beer. Brooklyn is on my personal list of well regarded breweries. I like Mr. Oliver in fact I have met him a few times. I really should write a series on brewers I like. Given the inclusion of chocolate in the name one may be surprised to learn it has chocolate malt, but zero actual cacao. It is brewed like a Russian Imperial Stout and is contract brewed at a larger facility. It is also noted that this beer put Oliver on the map.
Tasting Notes:
Winter 07-08 Vintage 12 oz bottle poured into a tulip glass just below cellar temp.
Poured like motor oil. Hit with notes of simultaneous chocolate and hops. It has bitterness but not the type you expect from hops more like satisfying dark chocolate bitter. About a third of the way in start to feel the alcohol. Strong warm smell of roasty goodness hits the nose. Some may suggest this to be paired with smoked meats, although given the chocolate taste I recommend for after dinner, possibly paired with some dark chocolate. (Side Note: I attempt to cellar, but do lack proper temp controls which may reflect my personal experience.)
This is a beer I been babying for a while. Its been sitting in the back of my cabinet since the Winter 07-08, Also the point where I started my own business. I felt this beer would be appropriate as today my business finally wiped its hands of start up debt, and I cross into a realm of full profitability. Not such a small accomplishment in the face of a recession and given the fact that no one was sure I had that great of an idea. Now I just need to keep it afloat.
Anyways, your not here to listen to me brag, you wanna know about beer. Brooklyn is on my personal list of well regarded breweries. I like Mr. Oliver in fact I have met him a few times. I really should write a series on brewers I like. Given the inclusion of chocolate in the name one may be surprised to learn it has chocolate malt, but zero actual cacao. It is brewed like a Russian Imperial Stout and is contract brewed at a larger facility. It is also noted that this beer put Oliver on the map.
Tasting Notes:
Winter 07-08 Vintage 12 oz bottle poured into a tulip glass just below cellar temp.
Poured like motor oil. Hit with notes of simultaneous chocolate and hops. It has bitterness but not the type you expect from hops more like satisfying dark chocolate bitter. About a third of the way in start to feel the alcohol. Strong warm smell of roasty goodness hits the nose. Some may suggest this to be paired with smoked meats, although given the chocolate taste I recommend for after dinner, possibly paired with some dark chocolate. (Side Note: I attempt to cellar, but do lack proper temp controls which may reflect my personal experience.)
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