The Beer of the Apocalypse from Elysian is the Peste: Chocolate & Chili ale.
Definitely my favorite so far. Flavors are bold, upfront with a slowly building and definitely spicy finish that lingers. Very weak head, likely due to the chili pepper; this is too bad, but it's the nature of the ale. Lots of chocolate flavor, not roasty like a stout though, nor as thick... I dunno, not much to say really. If you like spicy and you like chocolate with spicy then you cannot afford to miss this one.
We had some delicious nachos with the beer at Brews on Washington in downtown Spokane. So very impressed.
Sunday, April 22, 2012
Tuesday, April 17, 2012
The 3rd of the 12 beers of the Apocalypse
Normally, Nathan and I are better about getting on the 12 Beers of the Apocalypse but we were a bit late this month. Better late than never, right?
Nathan also wanted to talk about the Brother Thelonius Belgian Abbey Ale
First off, the beer of the apocalypse for March was the Fallout Green Cardamom Pale Ale. Nathan ordered this one and I snuck tastes off his glass (I was having the Boundary Bay Scotch Ale of course!) Straight off, the smell of the cardamom hit me. Nathan got the spice gist, but not specifically the cardamom.
Okay, onto the Brother Thelonius.
(Nathan)
This beer was amazing, I think I officially love Belgians. Pours nicely with a pretty large head, lots of aroma. Carmel and rich sweet flavor backed by some subtle fruit flavors. I will definitely have this again, because I love it.
Nathan also wanted to talk about the Brother Thelonius Belgian Abbey Ale
First off, the beer of the apocalypse for March was the Fallout Green Cardamom Pale Ale. Nathan ordered this one and I snuck tastes off his glass (I was having the Boundary Bay Scotch Ale of course!) Straight off, the smell of the cardamom hit me. Nathan got the spice gist, but not specifically the cardamom.
Okay, onto the Brother Thelonius.
(Nathan)
This beer was amazing, I think I officially love Belgians. Pours nicely with a pretty large head, lots of aroma. Carmel and rich sweet flavor backed by some subtle fruit flavors. I will definitely have this again, because I love it.
Friday, March 16, 2012
The Maharaja
Wow, so it's been a month since the last post.
Ok. So I have in front of me as I speak, The Maharaja. This is a limited time brew from Avery, part of their 'Dictator Series.'
This is an Imperial India Pale Ale; Original Gravity of 1.090, 102 IBUs, and 10.39% ABV.
It pours a nice rich mahogany color and a fragrant head. It certainly has a regal feel to it, it does not try to impress you with a huge explosion of flavor right off the bat, but rather gives a gradually building flavor that you must let yourself drift off into. This gives it a rather smooth finish, particularly for an Imperial IPA. The big hop flavors are there, but they are very balanced by a caramel malt flavor, a little sweet from the high amount of grain.
This has everything I like about Imperial IPAs, it's not about getting a massive pure hop flavor necessarily. Nor is it about getting as much alcohol in a glass as you can, it's more about a meticulously balanced, but distinctively very hoppy beer. This shows because despite the fact that you can't really fit
any more hop in there than this, it still maintains an amazing range of flavor; that really tells me how much care went into making this beer.
I highly recommend getting one before they are gone (which might have already happened).
http://www.averybrewing.com/our-ales/86
Ok. So I have in front of me as I speak, The Maharaja. This is a limited time brew from Avery, part of their 'Dictator Series.'
This is an Imperial India Pale Ale; Original Gravity of 1.090, 102 IBUs, and 10.39% ABV.
It pours a nice rich mahogany color and a fragrant head. It certainly has a regal feel to it, it does not try to impress you with a huge explosion of flavor right off the bat, but rather gives a gradually building flavor that you must let yourself drift off into. This gives it a rather smooth finish, particularly for an Imperial IPA. The big hop flavors are there, but they are very balanced by a caramel malt flavor, a little sweet from the high amount of grain.
This has everything I like about Imperial IPAs, it's not about getting a massive pure hop flavor necessarily. Nor is it about getting as much alcohol in a glass as you can, it's more about a meticulously balanced, but distinctively very hoppy beer. This shows because despite the fact that you can't really fit
any more hop in there than this, it still maintains an amazing range of flavor; that really tells me how much care went into making this beer.
I highly recommend getting one before they are gone (which might have already happened).
http://www.averybrewing.com/our-ales/86
Saturday, February 18, 2012
Experimental Beers: The Trip Series
So, every now and then (I assume yearly), Elysian and New Belgium Brewing make a collaborative beer called the 'Trip Series,' this is their eleventh and it is a Rosemary and Sage farmhouse ale. Though I really don't care for most New Belgium beers, I usually try some of their limited runs.
After some quick google searches (post drinking, I had this a few days ago), I come upon the wikipedia page for Saison (French for season, roughly pronounced "Say - Zahn")
From beer advocate's description:
Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months.
After some quick google searches (post drinking, I had this a few days ago), I come upon the wikipedia page for Saison (French for season, roughly pronounced "Say - Zahn")
From beer advocate's description:
Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months.
Wikipedia's Saison page
Anyways, it's classified generally as a Belgian, however the Belgian style really seems to only refer to the yeast that is typically used and the fact that it came from Belgium. When something is called a Belgian it really doesn't say a whole lot about it other than it tells you what it is not.
Okay, so if you've had a few Belgians you'll know what to expect, not highly hopped generally, lots of spice notes added to the beer. As for this particular brew, it hits off with a strong flavor (not surprising at 8.5%) that mellows out once you can taste the rosemary and sage, which are quite expertly blended to complement each other and also not take over the beer. Following the spice you get a sweet, mellow flavor backed by the yeast.
It was a great beer, well made. At a high ABV I didn't want more than one and I really have no strong feelings as to whether I get another one or not. The thing with experimental beers is that they are really fun to try and taste, but for just regular drinking they are either too funky to have or they are too demanding. The unique flavors require your attention in a way that an equally good beer might not necessarily have. In other words, it can be difficult to have a conversation that is not about the beer in front of you if you drink one of these. Which, depending on what you're doing is either good or bad.
They can be quite fun though, I recommend not looking up tasting notes before you try them because it ruins the fun (or the trip in this case). The other benefit to experimental beers is how much they can expand your tastes.
Cheers,
Nathan
Anyways, it's classified generally as a Belgian, however the Belgian style really seems to only refer to the yeast that is typically used and the fact that it came from Belgium. When something is called a Belgian it really doesn't say a whole lot about it other than it tells you what it is not.
Okay, so if you've had a few Belgians you'll know what to expect, not highly hopped generally, lots of spice notes added to the beer. As for this particular brew, it hits off with a strong flavor (not surprising at 8.5%) that mellows out once you can taste the rosemary and sage, which are quite expertly blended to complement each other and also not take over the beer. Following the spice you get a sweet, mellow flavor backed by the yeast.
It was a great beer, well made. At a high ABV I didn't want more than one and I really have no strong feelings as to whether I get another one or not. The thing with experimental beers is that they are really fun to try and taste, but for just regular drinking they are either too funky to have or they are too demanding. The unique flavors require your attention in a way that an equally good beer might not necessarily have. In other words, it can be difficult to have a conversation that is not about the beer in front of you if you drink one of these. Which, depending on what you're doing is either good or bad.
They can be quite fun though, I recommend not looking up tasting notes before you try them because it ruins the fun (or the trip in this case). The other benefit to experimental beers is how much they can expand your tastes.
Cheers,
Nathan
Sunday, February 5, 2012
Meat: It's what's for dinner
Sam here.
So I know we haven't posted in a wee bit but forgive me. I just finished January term which made me crazy and the thought of one more commitment drove me over the edge.
So, I know it's not quite on the drinking side, but that's okay. I wanted to share a marinade that I discovered and am improving. I got the bright idea the other day that I wanted to cook a meal other than making stupid little three ingredient soups.There's nothing wrong with three ingredient soups- they're easy to make and generally pretty healthy as well as a great fallback and cheap as all get out. NOT THE POINT. Anyway, we had people coming over and I wanted to get back the cooking prowess that I felt I once had. Since we had men on their way, STEAK IT WAS. (Actually, we had a couple of steaks we hadn't cooked yet because I was sick earlier but again, not the point)
I went to the store in search of ingredients. The recipe I found called for a dark beer and I wanted to find a good porter because the smoky flavor would compliment the meat. I picked up a 22 oz of Ninkasi's RenewAle Porter mostly because it was $3ish but also because I knew it was a good porter on tap. Ninkasi generally does really well with everything. Nathan really enjoys just about anything they put out. So, here's how you make it:
Tenderize steak. Really tenderize it.
In a container such as a bowl or a ziplock bag, mix 22- 24 oz of beer, a little brown sugar and salt and pepper to taste. Marinade steak for at least 1 hour. 2 wouldn't hurt.
Season steak with pepper and salt.
Broil for at least 10 min.
I ended up taking my steak out at 10 min because I was freaking out about it catching on fire (actually happened) but I probably could have left them in there for a couple more minutes as they were rather rare. You might try with a stout but I recommend the porter as the smoky flavor adds to the steaks flavor without masking it. I really enjoyed this and may use Black Butte by Deschutes or Dick's Lava Rock Porter next time. The latter has a very silky and smoky flavor that I loved and right out of the bottle! Also- try this on the grill if you get a chance!
So I know we haven't posted in a wee bit but forgive me. I just finished January term which made me crazy and the thought of one more commitment drove me over the edge.
So, I know it's not quite on the drinking side, but that's okay. I wanted to share a marinade that I discovered and am improving. I got the bright idea the other day that I wanted to cook a meal other than making stupid little three ingredient soups.There's nothing wrong with three ingredient soups- they're easy to make and generally pretty healthy as well as a great fallback and cheap as all get out. NOT THE POINT. Anyway, we had people coming over and I wanted to get back the cooking prowess that I felt I once had. Since we had men on their way, STEAK IT WAS. (Actually, we had a couple of steaks we hadn't cooked yet because I was sick earlier but again, not the point)
I went to the store in search of ingredients. The recipe I found called for a dark beer and I wanted to find a good porter because the smoky flavor would compliment the meat. I picked up a 22 oz of Ninkasi's RenewAle Porter mostly because it was $3ish but also because I knew it was a good porter on tap. Ninkasi generally does really well with everything. Nathan really enjoys just about anything they put out. So, here's how you make it:
Tenderize steak. Really tenderize it.
In a container such as a bowl or a ziplock bag, mix 22- 24 oz of beer, a little brown sugar and salt and pepper to taste. Marinade steak for at least 1 hour. 2 wouldn't hurt.
Season steak with pepper and salt.
Broil for at least 10 min.
I ended up taking my steak out at 10 min because I was freaking out about it catching on fire (actually happened) but I probably could have left them in there for a couple more minutes as they were rather rare. You might try with a stout but I recommend the porter as the smoky flavor adds to the steaks flavor without masking it. I really enjoyed this and may use Black Butte by Deschutes or Dick's Lava Rock Porter next time. The latter has a very silky and smoky flavor that I loved and right out of the bottle! Also- try this on the grill if you get a chance!
Wednesday, January 25, 2012
Winter Beers: Final
Wow, the holiday season sure has a way of making you very busy. I have a backlog of stuff I wanted to talk about, but I've just not really been on top of writing about it. Sort of feel like I have seen most of what I want to know about beer.
On the plus side I have more to talk about about things other than drinking beer and rating it. Like making it! So after a little thought I have decided that I should push to write things specifically about Northwestern beers if I am rating a beer. There are after all several rating sites and lots of blogs all over the place that cover this in depth. I think talking about breweries and beers of specifically the Northwest will be more productive (occasionally will talk about special releases from California and maybe Colorado or something similar).
Thought that I would at least finish up the Winter Beers:
in no particular order, I'd say the top 5 winter beers we've had this year are:
Deschutes Jubelale
This beer has a very warming feel to it; has a lot of the malty and carmel flavors similar to what you'd find in a Scotch Ale. I had it in bottle, on cask, and on tap. Cask was great, but they were all good. Nice dark ruby color and a little thicker feeling than I thought it would be.
This beer is so very perfect for what I want in a winter beer
Jubleale
Boundary Bay Cabin Fever
This has a very similar taste and profile to Jubelale, but it is much stronger feeling. Definitely a little bit of alcohol taste in there, this WILL warm you up. I prefer the Jubelale, but Sam prefers this one.
Boundary Bay's site
Alaskan Brewing Co. Winter
I had already discussed this one in an earlier post, but the reason I like this is the Spruce tips and the overall mellow factor this beer has.
Winter Ale
Hopworks Abominable
Another one I already mentioned; the label on this one is very cool though. Not to be confused with Fremont Brewery's Abominable, which I actually don't think I have tried. More on the aggressive side.
Hopworks
Three Skulls Poison
Just thought I'd throw this is there, it was totally a random event that led us to ordering this. I think they were out of Arrogant Bastard. Had it on tap at the Pillagers' Pub in Seattle (Greenwood) on New Years. It was pretty awesome, very strong in ABV, yet had a nice, not overpowering flavor.
Three Skulls
Ninkasi Sleigh'r
Yeah, okay this is actually number 6, it's an honorable mention I suppose... but I really liked this one. Definitely check it out, because it is very different.
List of all the other winter ales we tried:
Laughing Dog Coldnose - like I said, would not recommend
Red Hook Winter Hook - inot bad, but I liked the others more
New Belgium 2 Below - similar to Winter Hook
Elysian Bifröst - while I found it quite good, it's actually more like a winter IPA; so if you want a really hoppy winter beer then for sure grab this
Rogue Mogul Madness - this one is good, but I don't see why they charge so much for it. Not worth the extra cash in my opinion.
On the plus side I have more to talk about about things other than drinking beer and rating it. Like making it! So after a little thought I have decided that I should push to write things specifically about Northwestern beers if I am rating a beer. There are after all several rating sites and lots of blogs all over the place that cover this in depth. I think talking about breweries and beers of specifically the Northwest will be more productive (occasionally will talk about special releases from California and maybe Colorado or something similar).
Thought that I would at least finish up the Winter Beers:
in no particular order, I'd say the top 5 winter beers we've had this year are:
Deschutes Jubelale
This beer has a very warming feel to it; has a lot of the malty and carmel flavors similar to what you'd find in a Scotch Ale. I had it in bottle, on cask, and on tap. Cask was great, but they were all good. Nice dark ruby color and a little thicker feeling than I thought it would be.
This beer is so very perfect for what I want in a winter beer
Jubleale
Boundary Bay Cabin Fever
This has a very similar taste and profile to Jubelale, but it is much stronger feeling. Definitely a little bit of alcohol taste in there, this WILL warm you up. I prefer the Jubelale, but Sam prefers this one.
Boundary Bay's site
Alaskan Brewing Co. Winter
I had already discussed this one in an earlier post, but the reason I like this is the Spruce tips and the overall mellow factor this beer has.
Winter Ale
Hopworks Abominable
Another one I already mentioned; the label on this one is very cool though. Not to be confused with Fremont Brewery's Abominable, which I actually don't think I have tried. More on the aggressive side.
Hopworks
Three Skulls Poison
Just thought I'd throw this is there, it was totally a random event that led us to ordering this. I think they were out of Arrogant Bastard. Had it on tap at the Pillagers' Pub in Seattle (Greenwood) on New Years. It was pretty awesome, very strong in ABV, yet had a nice, not overpowering flavor.
Three Skulls
Ninkasi Sleigh'r
Yeah, okay this is actually number 6, it's an honorable mention I suppose... but I really liked this one. Definitely check it out, because it is very different.
List of all the other winter ales we tried:
Laughing Dog Coldnose - like I said, would not recommend
Red Hook Winter Hook - inot bad, but I liked the others more
New Belgium 2 Below - similar to Winter Hook
Elysian Bifröst - while I found it quite good, it's actually more like a winter IPA; so if you want a really hoppy winter beer then for sure grab this
Rogue Mogul Madness - this one is good, but I don't see why they charge so much for it. Not worth the extra cash in my opinion.
Sunday, December 18, 2011
Winter Beers: Part 2
Take 2. Sam had finals and I was sick so there has been a real lack of anything to say as of late.
First one: Ninkasi's SLEIGH'R - a Dark Double Alt Ale.
As an aside, an alt is an ale that is fermented at lager temperatures; my thinking on this is that because it is a winter ale then it would make perfect sense to brew it at a temperature that you would be able to do anywhere. As for the dark double part, it is a darker and maltier beer, the double part simply means it is a stronger version (perhaps by double the amount of grain as is the case for belgians).
So, the Sleighr:
I think it was a very nice take on the winter ale; very nice flavor upfront, however it has almost no aroma. Big malty flavor upfront with a very subdued aftertaste with a equal mix of winter spice and hops for a very balanced finish. I personally love the approach it takes.
Oh... well I guess that's it actually. Next week we'll tackle a few more, but we were undecided on them. Then figure out the winners.
First one: Ninkasi's SLEIGH'R - a Dark Double Alt Ale.
As an aside, an alt is an ale that is fermented at lager temperatures; my thinking on this is that because it is a winter ale then it would make perfect sense to brew it at a temperature that you would be able to do anywhere. As for the dark double part, it is a darker and maltier beer, the double part simply means it is a stronger version (perhaps by double the amount of grain as is the case for belgians).
So, the Sleighr:
I think it was a very nice take on the winter ale; very nice flavor upfront, however it has almost no aroma. Big malty flavor upfront with a very subdued aftertaste with a equal mix of winter spice and hops for a very balanced finish. I personally love the approach it takes.
Oh... well I guess that's it actually. Next week we'll tackle a few more, but we were undecided on them. Then figure out the winners.
Sunday, December 4, 2011
Winter Beers; Part 1
Finals week makes for a busy schedule.
We've been saving up some winter beers and we'll see which ones we liked the most.
One of the first one's we've had was Abominable Winter Ale by Hopworks.
What an amazingly solid brew, it's pretty much what I expect out of a winter ale. Stronger in alcohol content, with a aggressively dark and malty flavor. Unfortunately that was a while ago, but I do remember having a pitcher of it and a pint of it on another occasion. Definitely a recommended ale.
Next up is Cold Nose by Laughing Dog. Had this on tap, it had a standard winter ale profile and a bit of a strong alcohol flavor. Wouldn't really recommend it, just a little on the mediocre side.
Last one for today is Alaska's Winter Ale (brewed with spruce tips). This one has a nice mellow flavor (for a winter ale at least) and some fruity notes. After a few sips in the spruce flavor kicks in as a lingering aftertaste keeping you warm and filling you with what you might call Christmas spirit. If there is one thing Alaskan Brewery does right, it's beer for the colder months.
Also, as an aside, what's the deal with Guiness? The Extra Stout stuff is not too bad, but the regular ones in bottles are just awful, do they just add water to the Extra Stout or something? On the plus side it is a sessionable stout. I wouldn't feel bad picking up a pack of Extra Stout Guiness if it weren't for the fact that I can get a pack of regional beer for way less.
We've been saving up some winter beers and we'll see which ones we liked the most.
One of the first one's we've had was Abominable Winter Ale by Hopworks.
What an amazingly solid brew, it's pretty much what I expect out of a winter ale. Stronger in alcohol content, with a aggressively dark and malty flavor. Unfortunately that was a while ago, but I do remember having a pitcher of it and a pint of it on another occasion. Definitely a recommended ale.
Next up is Cold Nose by Laughing Dog. Had this on tap, it had a standard winter ale profile and a bit of a strong alcohol flavor. Wouldn't really recommend it, just a little on the mediocre side.
Last one for today is Alaska's Winter Ale (brewed with spruce tips). This one has a nice mellow flavor (for a winter ale at least) and some fruity notes. After a few sips in the spruce flavor kicks in as a lingering aftertaste keeping you warm and filling you with what you might call Christmas spirit. If there is one thing Alaskan Brewery does right, it's beer for the colder months.
Also, as an aside, what's the deal with Guiness? The Extra Stout stuff is not too bad, but the regular ones in bottles are just awful, do they just add water to the Extra Stout or something? On the plus side it is a sessionable stout. I wouldn't feel bad picking up a pack of Extra Stout Guiness if it weren't for the fact that I can get a pack of regional beer for way less.
Monday, November 21, 2011
Bham state of mind
Sam here.
Recently, I had the privilege of returning to Bellingham, WA with some awesome friends to reminisce and gain closure to a traumatic flight from there. While there, I picked up a Boundary Bay Scotch Ale by request of Nathan. Let me tell, you first off: Boundary Bay is part of what introduced me to beer and I am happy that it was craft beer that got me into beer. Presented in this predicament is a bit of a bias towards Boundary Bay beers.
As an aside: I know it's a sentiment that is kind of counteractive to the spirit of a beer review blog, but I like to be picky about beer. I love to know almost everything about what I put into my body (and by almost everything, I mean I don't want to see the poor animal's face before it gets slaughtered). It makes me consider what quality and what quantity that I want to consume and more is not always better. For example: when you learn the balance of consumption and budget and taste- I feel like craft, even though more expensive, comes out on top and eventually bar a disorder such as addiction- moderation wins out. Plus, I feel in a true craft culture, it's not cool to chug and chug and drink like a frat boy just out of mom and dad's. Unless you've got money coming out your ears that you don't have a better place to put (your retirement, supporting the community around you) the price deters you from buying cases and consuming the cases like said frat boy.
Back to the point: Boundary Bay Scotch Ale is a smooth, and in my humble opinion mellow beer that, when you smell it, exudes Railroad Ave in Bellingham. I know it's weird to say, but I could smell Mallards (amazing ice cream shop), the rain, the bay, and a couple of the other places nearby. It definitely captures the essence of Bellingham and is, according to Nathan, truly, "nostalgia in a bottle." It does not include the bite that you get at the end of scotch ale like Old Chub or the syrupy finish Pike's Kilt Lifter. The subtle caramel and malt flavors are a nice touch as well. I would have it again if given the chance. Distance and money definitely affect access as it's not very accessible outside of the north Puget Sound or Western Washington area. If you get a chance to have it, I definitely reccomend it, especially if you're a malt snob. Hop lovers may not enjoy this beer as hops are subtle if not undetectable to my oh so informed tongue (sarcasm).
You can find the beer profile here: http://www.bbaybrewery.com/ontap.php?k=10
Edit:
The post title's namesake
http://www.youtube.com/watch?v=HMiBZ6s4SjY
Recently, I had the privilege of returning to Bellingham, WA with some awesome friends to reminisce and gain closure to a traumatic flight from there. While there, I picked up a Boundary Bay Scotch Ale by request of Nathan. Let me tell, you first off: Boundary Bay is part of what introduced me to beer and I am happy that it was craft beer that got me into beer. Presented in this predicament is a bit of a bias towards Boundary Bay beers.
As an aside: I know it's a sentiment that is kind of counteractive to the spirit of a beer review blog, but I like to be picky about beer. I love to know almost everything about what I put into my body (and by almost everything, I mean I don't want to see the poor animal's face before it gets slaughtered). It makes me consider what quality and what quantity that I want to consume and more is not always better. For example: when you learn the balance of consumption and budget and taste- I feel like craft, even though more expensive, comes out on top and eventually bar a disorder such as addiction- moderation wins out. Plus, I feel in a true craft culture, it's not cool to chug and chug and drink like a frat boy just out of mom and dad's. Unless you've got money coming out your ears that you don't have a better place to put (your retirement, supporting the community around you) the price deters you from buying cases and consuming the cases like said frat boy.
Back to the point: Boundary Bay Scotch Ale is a smooth, and in my humble opinion mellow beer that, when you smell it, exudes Railroad Ave in Bellingham. I know it's weird to say, but I could smell Mallards (amazing ice cream shop), the rain, the bay, and a couple of the other places nearby. It definitely captures the essence of Bellingham and is, according to Nathan, truly, "nostalgia in a bottle." It does not include the bite that you get at the end of scotch ale like Old Chub or the syrupy finish Pike's Kilt Lifter. The subtle caramel and malt flavors are a nice touch as well. I would have it again if given the chance. Distance and money definitely affect access as it's not very accessible outside of the north Puget Sound or Western Washington area. If you get a chance to have it, I definitely reccomend it, especially if you're a malt snob. Hop lovers may not enjoy this beer as hops are subtle if not undetectable to my oh so informed tongue (sarcasm).
You can find the beer profile here: http://www.bbaybrewery.com/ontap.php?k=10
Edit:
The post title's namesake
http://www.youtube.com/watch?v=HMiBZ6s4SjY
Wednesday, November 16, 2011
Freshly Hopped Beers
We really like fresh hop beers now. I'm a big fan myself because they are typically reminiscent of a IPA's hoppiness, but are generally more subdued without losing the flavor thanks to what we'd call 'wet-hopping' (adding the hops in when they are fresh; ie. not dried out). We've had the Mirror Pond version and just recently we got a bottle of Deschutes' Hop Trip, as the name implies it is hoppy. The picture on the label is a rendition of the trucks that haul the hops to their brewery nearby. The Hop Trip's claim to fame is less than 4 hours from harvest to being a part of the brewing process.
How does it fare? Quite well actually and it's a shame that these are only seasonal. They also will very likely not age well, this is a beer that is most definitely best when had as fresh as possible. We found it to have more of a malty flavor than FH Mirror Pond, more akin to a very hoppy amber ale. Nice and dark color with a great smell off the head. Layers of hops hit you from the smell, the taste, and the aftertaste. Flavors of grapefuit are definitely there. Did I mention the hops?
Deschutes officially labels it as an American Pale Ale, 5.4% ABV, and a very low 38 IBUs.
Also... keep in mind that most IPAs are around 60 or 70 IBUs. I will definitely try to pick up this beer the second it comes out next year, honestly I'd say it beats out pumpkin beers for harvest season.
- Nathan
Hop Trip website
How does it fare? Quite well actually and it's a shame that these are only seasonal. They also will very likely not age well, this is a beer that is most definitely best when had as fresh as possible. We found it to have more of a malty flavor than FH Mirror Pond, more akin to a very hoppy amber ale. Nice and dark color with a great smell off the head. Layers of hops hit you from the smell, the taste, and the aftertaste. Flavors of grapefuit are definitely there. Did I mention the hops?
Deschutes officially labels it as an American Pale Ale, 5.4% ABV, and a very low 38 IBUs.
Also... keep in mind that most IPAs are around 60 or 70 IBUs. I will definitely try to pick up this beer the second it comes out next year, honestly I'd say it beats out pumpkin beers for harvest season.
- Nathan
Hop Trip website
Saturday, November 5, 2011
New Belgium Brewing Fat Tire
Hey, Nathan here. I just got hired at Manito Tap House on the South Hill in Spokane.
Hopefully I'll be able to get some unique insight on the backside of the house.
The last beer I had was a New Belgium Fat Tire and a Rogue Dead Guy Ale. I've mentioned the New Belgium before and I really have nothing to say about it. The fact is that I think it is a very neutral beer; I've heard people say "tastes like beer" when they try something I give them (ensue my eye rolls), but I think it actually applies here. It has a bit of hops upfront due to the Belgian influence (word is the brewmaster made the amber ale while on a trip in Belgium), however past that the malt flavors are there but they seem to fall flat into a lackluster aftertaste. I've tried this beer many times and each time I get this feeling no matter how hard I try.
Fat Tire is definitely more in the session territory, but is a little heavier than say a Hef. Then again, by American standards anything below 6% is often considered session.
So here it is, not a terribly interesting beer. Not the strongest or lightest on the tongue, but if you're not sure what to get or recommend go for this. Perfect by the pitcher, but I really do think there are better ambers or pale ales or witbiers (all comparable styles).
P.S. Dead Guy is perfect with Dubliner cheese, yum!
Here's an older picture I have of the New Belgium:
Hopefully I'll be able to get some unique insight on the backside of the house.
The last beer I had was a New Belgium Fat Tire and a Rogue Dead Guy Ale. I've mentioned the New Belgium before and I really have nothing to say about it. The fact is that I think it is a very neutral beer; I've heard people say "tastes like beer" when they try something I give them (ensue my eye rolls), but I think it actually applies here. It has a bit of hops upfront due to the Belgian influence (word is the brewmaster made the amber ale while on a trip in Belgium), however past that the malt flavors are there but they seem to fall flat into a lackluster aftertaste. I've tried this beer many times and each time I get this feeling no matter how hard I try.
Fat Tire is definitely more in the session territory, but is a little heavier than say a Hef. Then again, by American standards anything below 6% is often considered session.
So here it is, not a terribly interesting beer. Not the strongest or lightest on the tongue, but if you're not sure what to get or recommend go for this. Perfect by the pitcher, but I really do think there are better ambers or pale ales or witbiers (all comparable styles).
P.S. Dead Guy is perfect with Dubliner cheese, yum!
Here's an older picture I have of the New Belgium:
Sunday, October 30, 2011
Deschutes Reserve Series
This is what I've managed to collect from Deschutes' Reserve Series:
- 2009 The Abyss
- 2011 Black Butte Porter (23rd Anniversary)
- 2011 The Stoic
The beer in the picture is The Stoic, it was EXCELLENT. The others are being held onto for now.
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Service Announcement
Hey, we just wanted to say that after some thinking we are going to try to post up a new blog post around by every Sunday, so posts will go up sometime between Friday and Sunday night.
The other change I want to make is updating the look of the site, at the moment it is really in place holder status.
Some ideas I have are beer by the budget, which would entail looking at some similar beers and their prices or availability to see what we think are some winners or more affordable brews, taking a look at any technical aspects of beers and making easy connections to enjoying a glass, also . . . blind tastings with friends.
The other change I want to make is updating the look of the site, at the moment it is really in place holder status.
Some ideas I have are beer by the budget, which would entail looking at some similar beers and their prices or availability to see what we think are some winners or more affordable brews, taking a look at any technical aspects of beers and making easy connections to enjoying a glass, also . . . blind tastings with friends.
Tuesday, October 25, 2011
Deschutes Tasting
There was a Deschutes brewery tasting hosted a few weeks back at Enoteca in Post Fall, ID.
Sampling included:
- Deschutes / Boulevard White IPA #2
- Mirror Pond Fresh Hopped Ale
- Inversion IPA
- Hop in the Dark
- Obsidian Stout
- The Stoic
We started off with the Boulevard Collaboration #2; a white IPA. This particular beer actually has the same recipe as Deschutes' Conflux #2, but is brewed in Oregon whereas Collaboration is brewed in the midwest. A white IPA could be described as a mash-up of a White Belgian Wheat and an India Pale Ale.
As you should be able to see in the picture, these are cloudy very pale beers. Spice and the mellow wheat flavor match nicely with the light bitterness and floral finish of the hops. Despite having exact copies of the recipes there was a distinctly different impression on the two. Deschutes' brought a smoother, hoppier approach with the spice and hops leaving a lasting impression. Boulevard had more of an upfront flavor, slightly more carbonated as well as being significantly cloudier and lighter in color. Flavors on both were orange, coriander, citrus, and yeast.
Hops used were Bravo, Citra, Cascade, and Centennial. Malt Profile: Pilsner, wheat, and oats.
8% ABV and a respectable 60 IBUs
As for the Mirror Pond Ale, it also shares a recipe. Unchanged from the standard Mirror Pond, the hops are added to the brewing process within 24 hours. Not only is the flavor surprisingly different, it also seems to change the fermentation with the regular having more (we were able to try them side by side).
We both thought the smell was both stronger and superior, offering up a "wetter" taste. Sort of a dank plant-like or grassy flavor. Hard to describe, but it adds a lot of substance to the brew.
The Inversion IPA is great. It is a more balanced IPA, with a high amount of hops without being overpowering. A caramel malt taste up front is chased by the floral aspect from the hops. This is an excellent IPA for someone looking to try IPAs that prefers darker beers or ambers.
Having Hop in the Dark again was fun, I just keep wanting to come back to it. Sam said it's "coffee with full bodied in-your-face flavor>"
To top off the night, we sampled The Stoic. A quadruple belgian ale. These are made by brewing and barrel aging four different ales, then combining them before bottling. The Stoic offers up a sweet and rich smell, thick (but not too thick) body, and a pinot noir and pomegranate flavor that rises to the top and lingers in the mouth. Despite being 11% ABV there is no alchohol flavor to be had. I thought it tasted like the holidays, particularly Thanksgiving.
Definitely one to drink slow and savor, this beer reminds me of drinking a barley wine. Perhaps the easiest beer for a wine drinker to transition to? Deep and inviting, pick up a bottle if you can find it. Would likely age well.
What was our favorite? I'd say Fresh Hopped Mirror Pond Pale Ale, we had a chance to have it on tap at a bar a week or so later and really liked it. It's best I think around 45 degrees.
Thursday, October 13, 2011
Beer and Cheese? Yes, please!
Hello! It's Sam on this post. I have a couple beers that I will be reviewing.
Nathan and I moved to a really really great neighborhood within trotting distance of some pretty awesome beer selections. We are near Manito Taphouse, The Hop Shop, Super1 Foods (Excellent selection and decent pricing) and Brews On Washington. We have yet to try The Hop Shop but we'll get there.
The Manito Taphouse has an amazing selection and after our misfortune of leaving the Up and Up in Bellingham and moving to the beer desolation that is Spokane Valley, we were happy to find a place such as this place. The two beers I tried there were:
1. Double Dead Guy Ale (Rogue Brewing- Newport, OR)
2. Bitter Root Porter (Bitter Root Brewing- Hamilton, MT)
I might also add that we drank both of those accompanied with yam chips (yes, YAM CHIPS) and a Gorgonzola cream dip that Rogue made. Cain I just say, AMAZING? Not only does Rogue make damn good beer but they make damn good cheese too. You may see us relocate to Portland if I have anything to do with it.
1. Double Dead Guy Ale was strong. Imagine Dead Guy Ale (if you've had it) with about three flavors. The first flavor was good ol' Dead Guy with a syrupy midtaste (I know it sounds disgusting but syrupy was the only way I can describe it) and a smooth finish. It is definitely not a beer to session, but if you're like me, it'll make you a cheap date. I was done pretty well right away. If you're my friend, you'll be on the floor watching top gun in 20 minutes. You know who you are. Would have again.
2. Bitter Root Porter- One of the most unique porters I've had in a while. I was expecting a porter like Black Butte Porter with some substance but it had the consistency of an amber or a red ale with the delicious smokiness of a porter. It was refreshing and delicious. Would have again... many times.
If you're ever in Spokane, I recommend you visit the Manito Taphouse. My only real complaint was that happy hour beer specials weren't as good as they could be. I am hoping that with time, it lowers in price.
Nathan and I moved to a really really great neighborhood within trotting distance of some pretty awesome beer selections. We are near Manito Taphouse, The Hop Shop, Super1 Foods (Excellent selection and decent pricing) and Brews On Washington. We have yet to try The Hop Shop but we'll get there.
The Manito Taphouse has an amazing selection and after our misfortune of leaving the Up and Up in Bellingham and moving to the beer desolation that is Spokane Valley, we were happy to find a place such as this place. The two beers I tried there were:
1. Double Dead Guy Ale (Rogue Brewing- Newport, OR)
2. Bitter Root Porter (Bitter Root Brewing- Hamilton, MT)
I might also add that we drank both of those accompanied with yam chips (yes, YAM CHIPS) and a Gorgonzola cream dip that Rogue made. Cain I just say, AMAZING? Not only does Rogue make damn good beer but they make damn good cheese too. You may see us relocate to Portland if I have anything to do with it.
1. Double Dead Guy Ale was strong. Imagine Dead Guy Ale (if you've had it) with about three flavors. The first flavor was good ol' Dead Guy with a syrupy midtaste (I know it sounds disgusting but syrupy was the only way I can describe it) and a smooth finish. It is definitely not a beer to session, but if you're like me, it'll make you a cheap date. I was done pretty well right away. If you're my friend, you'll be on the floor watching top gun in 20 minutes. You know who you are. Would have again.
2. Bitter Root Porter- One of the most unique porters I've had in a while. I was expecting a porter like Black Butte Porter with some substance but it had the consistency of an amber or a red ale with the delicious smokiness of a porter. It was refreshing and delicious. Would have again... many times.
If you're ever in Spokane, I recommend you visit the Manito Taphouse. My only real complaint was that happy hour beer specials weren't as good as they could be. I am hoping that with time, it lowers in price.
Wednesday, October 12, 2011
Pumpkin Season
Hey, so I've been busy with moving and not having internet at home... that tends to make posting hard.
Anyways, it's pumpkin season. Fall is pretty awesome, winter beers come up soon after fall seasonals and rein in an era of amazing dark beer that lasts until spring. My favorite fall seasonal has to be Red Ales, it is just so much fuller than an amber or something Hoptober (New Belgium; that is a pretty tasty ale though). Not to mention that beautiful dark ruby that it pours. One of the best reds that I've had is Elysian's Men's Room (which seems to be available year round), on the cheaper side of things is Pyramid's Juggernaut (only in the fall).
Anyways, I've been really wanting to try some pumpkin ale, but it's pretty scarce in Spokane for some reason. I've seen a couple that I can pick up so it should be ok.
To subsitute I had a pretty sweet beer. New Belgium's 1554, a "enlightened" black ale. Interestingly enough this uses a lager yeast, proof that good beer doesn't have to be an ale only. It weighs in at a nice 5.6% ABV with a silky, but not thick consistency. Not much aroma to it, but the taste is full of a nice malty, but not an in-your-face roasted flavor you'll get in porters or stouts; follow this up tons of chocolate flavor and you have 1554. Oh, did I mention that I had it with a slice of pumpkin pie? The spicier the pie, the better.
I guess that wasn't really a short post. Here's the site for more info on 1554
Anyways, it's pumpkin season. Fall is pretty awesome, winter beers come up soon after fall seasonals and rein in an era of amazing dark beer that lasts until spring. My favorite fall seasonal has to be Red Ales, it is just so much fuller than an amber or something Hoptober (New Belgium; that is a pretty tasty ale though). Not to mention that beautiful dark ruby that it pours. One of the best reds that I've had is Elysian's Men's Room (which seems to be available year round), on the cheaper side of things is Pyramid's Juggernaut (only in the fall).
Anyways, I've been really wanting to try some pumpkin ale, but it's pretty scarce in Spokane for some reason. I've seen a couple that I can pick up so it should be ok.
To subsitute I had a pretty sweet beer. New Belgium's 1554, a "enlightened" black ale. Interestingly enough this uses a lager yeast, proof that good beer doesn't have to be an ale only. It weighs in at a nice 5.6% ABV with a silky, but not thick consistency. Not much aroma to it, but the taste is full of a nice malty, but not an in-your-face roasted flavor you'll get in porters or stouts; follow this up tons of chocolate flavor and you have 1554. Oh, did I mention that I had it with a slice of pumpkin pie? The spicier the pie, the better.
I guess that wasn't really a short post. Here's the site for more info on 1554
Wednesday, September 21, 2011
Schweitzer Summer Fest
Some pictures from the Schweitzer summer festival. Late August. It was very, very hot up there. They didn't have nearly enough stuff on tap and most of the servers had no idea what they were serving. Sadly, the Lagunitas Red and another beer or two ran out before I even got to try it.
The first beer I had at Schweitzer was the Brew Free or Die IPA by 21st Amendment brewery; it was an incredibly thick drink, I didn't know anything could trump a stout. I've heard the term syrupy thrown around and I think this might be it, it wasn't really a bad thing though. To describe the drink, it was hoppy (ie, you can taste the hops) upfront with a nice warm carmel malt flavor lingering in between followed up by a floral and hoppy aftertaste. The drink actually brags about using 6 hops, if there's one thing that Californian beers don't like doing, it's being modest. I would drink this again.
The second beer was the Deschutes Hop in the Dark; a 'Cascadian Dark Ale.' It's an IPA brewed with Cascadian hops and roasted grains. A Dark or Black IPA, this is a really recent style of brew that became really popular in 2010 and 2011, not sure when the first one was made. Hop in the Dark is a strong beer at 6.9%, which is pretty typical IPA territory. It's also not that bitter; Deschutes lists it as 60 IBU.
I can't say I've made up my mind with these. It has all the bitterness of an IPA, but it's harder to find the floral or herbiness you usually get with an IPA. Certainly not citrus. An incredibly complex and high quality beer, but I just don't think it's for me (at least for now). Will definitely be trying dark IPAs from time to time, they really have that best of both worlds mentality.
Brew Free or Die info
Hop in the Dark info
The first beer I had at Schweitzer was the Brew Free or Die IPA by 21st Amendment brewery; it was an incredibly thick drink, I didn't know anything could trump a stout. I've heard the term syrupy thrown around and I think this might be it, it wasn't really a bad thing though. To describe the drink, it was hoppy (ie, you can taste the hops) upfront with a nice warm carmel malt flavor lingering in between followed up by a floral and hoppy aftertaste. The drink actually brags about using 6 hops, if there's one thing that Californian beers don't like doing, it's being modest. I would drink this again.
The second beer was the Deschutes Hop in the Dark; a 'Cascadian Dark Ale.' It's an IPA brewed with Cascadian hops and roasted grains. A Dark or Black IPA, this is a really recent style of brew that became really popular in 2010 and 2011, not sure when the first one was made. Hop in the Dark is a strong beer at 6.9%, which is pretty typical IPA territory. It's also not that bitter; Deschutes lists it as 60 IBU.
I can't say I've made up my mind with these. It has all the bitterness of an IPA, but it's harder to find the floral or herbiness you usually get with an IPA. Certainly not citrus. An incredibly complex and high quality beer, but I just don't think it's for me (at least for now). Will definitely be trying dark IPAs from time to time, they really have that best of both worlds mentality.
Brew Free or Die info
Hop in the Dark info
Huckleberry Cream Ale
To start off, we have a Huckleberry Cream Ale! A local beer from Sandpoint made by Laughing Dog Brewing.
It was a pretty balanced beer, faint smell of huckleberries on the head. No % was given, but it felt pretty light around 4-5% ish, a session beer if I ever saw one; if you don't know session beer is what you call something that is light and low on alcohol. Was really sad that the head disappeared before I even got to drinking it; on the other hand, it did have a creamy mouth feel and a nice after taste of huckleberries.
Would not buy again, it was okay. Would definitely drink if offered, but I won't be going out of my way for this one as the berry flavors were kinda meh. This would still be really good on a hot summer day, which is the point anyways.
It was a pretty balanced beer, faint smell of huckleberries on the head. No % was given, but it felt pretty light around 4-5% ish, a session beer if I ever saw one; if you don't know session beer is what you call something that is light and low on alcohol. Was really sad that the head disappeared before I even got to drinking it; on the other hand, it did have a creamy mouth feel and a nice after taste of huckleberries.
Would not buy again, it was okay. Would definitely drink if offered, but I won't be going out of my way for this one as the berry flavors were kinda meh. This would still be really good on a hot summer day, which is the point anyways.
This is . . . the beginning
Okay, here goes.
This is the start of my beer blog. I'll be slowly adding more content to the site, but for now it is a little bare-bones with a default template.
For the zero people that were following this before I had made a few posts, but was unable to get it to show up properly and hopefully this will fix that problem.
This is the start of my beer blog. I'll be slowly adding more content to the site, but for now it is a little bare-bones with a default template.
For the zero people that were following this before I had made a few posts, but was unable to get it to show up properly and hopefully this will fix that problem.
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