I enjoyed it - it's a fresh-hop pale ale with a crisp, clean feel and nice sweet hop taste. Of course, I had to pair it with Shultzy's 'El Diablo' chorizo brat. Super spicy but super tasty!
Thursday, April 30, 2015
Beer Flash: BridgePort Brewing's "Conviction" pale ale
I'm spending the weekend in Seattle for work, and so of course I had to stop by Shultzy's in the U District for a brat and a beer. They have a good selection of German beer (natural, for a bratwurst place) but I wanted something a little more local. I got BridgePort's "Conviction" pale ale, a 5.2% ABV pale ale made in Portland, Oregon.
I enjoyed it - it's a fresh-hop pale ale with a crisp, clean feel and nice sweet hop taste. Of course, I had to pair it with Shultzy's 'El Diablo' chorizo brat. Super spicy but super tasty!
I enjoyed it - it's a fresh-hop pale ale with a crisp, clean feel and nice sweet hop taste. Of course, I had to pair it with Shultzy's 'El Diablo' chorizo brat. Super spicy but super tasty!
Tuesday, April 28, 2015
Field Trip: Molly Pitcher Brewing Co. (Carlisle, Pennsylvania)
For today's post, I've traveled about 90 miles north of Washington to Carlisle, PA. Carlisle is home to my alma mater, Dickinson College, on whose Alumni Council I currently serve. I'm up on campus three or four times a year, where I work with the college on alumni programs, student mentoring, and supporting fundraising for the college.
Over the past ten years, Carlisle has seen a surge of new restaurants offering different cuisine. Some of the older, seedier bars and restaurants have closed and given way to new, exciting places. And last November, Carlisle became home to its first brewpub - the Molly Pitcher Brewing Co. I was able to visit the brewery last weekend, and also had a chance to speak with Mike Moll, head of operations, about the brewery and his philosophy.
The brewery is located in an unassuming building on East South Street, right off North Hanover and right near Fay's Country Kitchen, home to Carlisle's best pancakes. I don't remember what this building was when I was a student, but I suspect it may have been an old service station back in the day. If you look to the left hand side of the picture, you'll see a cemetery in the distance. Mary McCauley, the woman who is generally believed to have been Molly Pitcher herself, is buried in that cemetery. There's a statue in the cemetery of her, which forms the likeness of the brewery's logo.
Let's step inside. Dickinson colleague and blog reader Phil Jones and I went inside late on a Saturday afternoon. Inside, the place is nicely appointed, and very busy. There's a small tap room, with a bar and ten or so tables. The entire tap room area takes up about a third of the total space. There's cool Revolutionary War stuff on the walls. Phil and I sat at the table below the flintlock muskets.
The bar area is small but cozy. A few of the tap handles are replica flintlock pistols. The board in the back is nicely done, easily readable, and it looks like they have some bar food as well. I didn't order any food, but I did get a pint glass which they had for sale. Everything seems new and clean and professional, which is a great sign.
The rest of the building serves as the brewery and storage space. In one corner, they have their brewing operations. Looks like a homebrew set-up on a much grander scale. Nothing like the Port City tour I took last year!
Just to the left of the brewing area is where they store raw materials such as yeast, hops, barley, and malts. In the back, you can see five refrigerators where they're actively fermenting beer. Mike tells me that they have a total of fifteen 15-gallon batches going at any given time. Their beers are not available yet retail, but kegs are available for local distributors. They are planning on bottling, but according to Mike, they'll need to hand-cap them, four at a time. Sounds like painstaking work! But mass bottling / canning machines are extremely expensive. This is the kind of trade-off a lot of small breweries face.
Of course, I couldn't leave the brewery without sampling their beer. I had a 7-beer sampler, basically 4 oz pours of all the beers they have on tap. They actually have 9 beers, 7 of which are on tap on a rotating basis.
I tried all of them, of course, and will give a lightning-round review of each, Going counter-clockwise, from the left-most beer, starting with their:
1. "Cannonball" kolsch. It's a 4.5% ABV kolsch, pretty light and mild with a strong bready taste to it. I liked it, it was an interesting take on a straightforward beer. I really enjoy the levity of these kinds of beers.
2. Next is their 4.5% ABV "War Ball" witbier, which I liked as well. It was light but had a strong taste of cinnamon, which was both unexpected and cool. This is one I'd definitely buy retail or get a growler fill.
3. The third in the flight is the "Minuteman" mild, which ends up being a pretty light beer (4% ABV) with notes of chocolates and malts.
4. The dark red beer is their 5.5% ABV "Redcoat" ESB, and don't let the ESB name fool you. It's actually very malty, not bitter at all, with a flavor not unlike "Old Speckled Hen."
5. This is their "Golden Eagle" ale. The first words out of my mouth were "wow." It's spicy, bright and solid with strong malt and sugar flavors. Very delicious and the strongest out of the bunch (at 6.5% ABV.)
6. "Independence" IPA - a 6.5% ABV India pale ale with some nice notes of bitter hops and pine. Crisp and flavorful, and pretty tasty.
7. "Black Powder" The darkest of the 7, this is their flaked barley stout. I like it; it's smooth, soft and dark with nice flavor. It's 6.00% ABV.
My overall impressions of the beer is that they are rather straightforward. This is not a bad thing, at all - there is something to be said for a brewery rejecting the overly-complicated niche beers in favor of a very approachable, straightforward rotation. According to Mike, "the idea is to offer a range of [different] beer to appeal to all." In addition, Mike noted one of his goals was to "aim for a particular style and nail it." And I think he's done so, certainly for the beers I have tried. They are considering some one-off experimental batches, but these won't constitute the brewery's focus.
I'll be back to Molly Pitcher. It's got the right mix of delicious beer and a straightforward, unpretentious atmosphere that's really comfortable. I enjoyed spending time there, the service was good, the beer was fresh and tasty, and the atmosphere was very laid back. I think it's just what Carlisle needs, especially as an alternative to the G-Man or Alibi's. I highly encourage you all to check out Molly Pitcher if you're ever in the Cumberland Valley!
Over the past ten years, Carlisle has seen a surge of new restaurants offering different cuisine. Some of the older, seedier bars and restaurants have closed and given way to new, exciting places. And last November, Carlisle became home to its first brewpub - the Molly Pitcher Brewing Co. I was able to visit the brewery last weekend, and also had a chance to speak with Mike Moll, head of operations, about the brewery and his philosophy.
The brewery is located in an unassuming building on East South Street, right off North Hanover and right near Fay's Country Kitchen, home to Carlisle's best pancakes. I don't remember what this building was when I was a student, but I suspect it may have been an old service station back in the day. If you look to the left hand side of the picture, you'll see a cemetery in the distance. Mary McCauley, the woman who is generally believed to have been Molly Pitcher herself, is buried in that cemetery. There's a statue in the cemetery of her, which forms the likeness of the brewery's logo.
Let's step inside. Dickinson colleague and blog reader Phil Jones and I went inside late on a Saturday afternoon. Inside, the place is nicely appointed, and very busy. There's a small tap room, with a bar and ten or so tables. The entire tap room area takes up about a third of the total space. There's cool Revolutionary War stuff on the walls. Phil and I sat at the table below the flintlock muskets.
The bar area is small but cozy. A few of the tap handles are replica flintlock pistols. The board in the back is nicely done, easily readable, and it looks like they have some bar food as well. I didn't order any food, but I did get a pint glass which they had for sale. Everything seems new and clean and professional, which is a great sign.
The rest of the building serves as the brewery and storage space. In one corner, they have their brewing operations. Looks like a homebrew set-up on a much grander scale. Nothing like the Port City tour I took last year!
Just to the left of the brewing area is where they store raw materials such as yeast, hops, barley, and malts. In the back, you can see five refrigerators where they're actively fermenting beer. Mike tells me that they have a total of fifteen 15-gallon batches going at any given time. Their beers are not available yet retail, but kegs are available for local distributors. They are planning on bottling, but according to Mike, they'll need to hand-cap them, four at a time. Sounds like painstaking work! But mass bottling / canning machines are extremely expensive. This is the kind of trade-off a lot of small breweries face.
I tried all of them, of course, and will give a lightning-round review of each, Going counter-clockwise, from the left-most beer, starting with their:
1. "Cannonball" kolsch. It's a 4.5% ABV kolsch, pretty light and mild with a strong bready taste to it. I liked it, it was an interesting take on a straightforward beer. I really enjoy the levity of these kinds of beers.
2. Next is their 4.5% ABV "War Ball" witbier, which I liked as well. It was light but had a strong taste of cinnamon, which was both unexpected and cool. This is one I'd definitely buy retail or get a growler fill.
3. The third in the flight is the "Minuteman" mild, which ends up being a pretty light beer (4% ABV) with notes of chocolates and malts.
4. The dark red beer is their 5.5% ABV "Redcoat" ESB, and don't let the ESB name fool you. It's actually very malty, not bitter at all, with a flavor not unlike "Old Speckled Hen."
5. This is their "Golden Eagle" ale. The first words out of my mouth were "wow." It's spicy, bright and solid with strong malt and sugar flavors. Very delicious and the strongest out of the bunch (at 6.5% ABV.)
6. "Independence" IPA - a 6.5% ABV India pale ale with some nice notes of bitter hops and pine. Crisp and flavorful, and pretty tasty.
7. "Black Powder" The darkest of the 7, this is their flaked barley stout. I like it; it's smooth, soft and dark with nice flavor. It's 6.00% ABV.
My overall impressions of the beer is that they are rather straightforward. This is not a bad thing, at all - there is something to be said for a brewery rejecting the overly-complicated niche beers in favor of a very approachable, straightforward rotation. According to Mike, "the idea is to offer a range of [different] beer to appeal to all." In addition, Mike noted one of his goals was to "aim for a particular style and nail it." And I think he's done so, certainly for the beers I have tried. They are considering some one-off experimental batches, but these won't constitute the brewery's focus.
I'll be back to Molly Pitcher. It's got the right mix of delicious beer and a straightforward, unpretentious atmosphere that's really comfortable. I enjoyed spending time there, the service was good, the beer was fresh and tasty, and the atmosphere was very laid back. I think it's just what Carlisle needs, especially as an alternative to the G-Man or Alibi's. I highly encourage you all to check out Molly Pitcher if you're ever in the Cumberland Valley!
Friday, April 24, 2015
New Glarus Brewing Co. - "Spotted Cow" cream ale
Today's potent potable is a Wisconsin cult favorite, kindly provided to me by colleague Brian Bar. It's a 4.8% ABV cream ale made by New Glarus Brewing Company, located in...
Yep - home of Spotted Cow. What we have here is a cult-favorite cream ale that even makes the welcome sign! Spotted Cow, as a cult-favorite, also has limited availability and thus is apparently only able to be legally served on tap in Wisconsin. Earlier this week, a Minnesota bar was caught selling illegal Spotted Cow to undercover police officers. It's not illegal to possess it outside of Wisconsin, though.
It pours yellow and clear with a malty aroma. Not too much else to speak of.
Candles a bright yellow. Looks like the typical bright lagers...with a taste to match. Taste is clean and straightforward with notes of corn and yeast. Nothing too fancy, but is refreshing and delicious. Some carbonation, but nothing obtrusive.
I like it, and it's definitely something I could enjoy on a daily basis. It's bright, clean, and refreshing with no acridity or tangy, sour taste. I'm liking how it's cask-conditioned as well. There's a hint of yeast in there which I really like. The Spotted Cow is a nice session ale to be enjoyed day-in and day-out, and I can totally see why it's a cult favorite! Unfortunately it's not available here in DC, but if you ever come across it, give it a try.
...as you may have guessed, New Glarus, Wisconsin. New Glarus is a town located not too far from the Illinois border in far southern Wisconsin. It's named after Glarus, which is a canton in Switzerland. New Glarus, WI, is the site of the Swiss Center of North America, a Swiss cultural institute.
Yep - home of Spotted Cow. What we have here is a cult-favorite cream ale that even makes the welcome sign! Spotted Cow, as a cult-favorite, also has limited availability and thus is apparently only able to be legally served on tap in Wisconsin. Earlier this week, a Minnesota bar was caught selling illegal Spotted Cow to undercover police officers. It's not illegal to possess it outside of Wisconsin, though.
I believe I have had a beer by New Glarus in the past - last year's Sierra Nevada Beer Camp featured a one-off English bitters by New Glarus. It was pretty good. Today's beer is a cream ale, however. A cream ale is a kind of American lager that's conditioned and refined, presenting a clean and lighter taste. I've had a few beers in this style or similar, like Rainier. And, like Rainier, many cream ales have adjuncts like rice or corn added to the barley or wheat used to make the beer. They're generally intended as session ales and are light enough to enjoy in quantity.
Candles a bright yellow. Looks like the typical bright lagers...with a taste to match. Taste is clean and straightforward with notes of corn and yeast. Nothing too fancy, but is refreshing and delicious. Some carbonation, but nothing obtrusive.
I like it, and it's definitely something I could enjoy on a daily basis. It's bright, clean, and refreshing with no acridity or tangy, sour taste. I'm liking how it's cask-conditioned as well. There's a hint of yeast in there which I really like. The Spotted Cow is a nice session ale to be enjoyed day-in and day-out, and I can totally see why it's a cult favorite! Unfortunately it's not available here in DC, but if you ever come across it, give it a try.
Sunday, April 19, 2015
DC Brau / Oskar Blues - "Smells Like Freedom" IPA
Read all about it! Today's beer is an IPA collaboration between DC Brau and Oskar Blues entitled "Smells Like Freedom." It's a 7.00% ABV India Pale Ale billed as having "aromas of cannabis." This beer, however, isn't just some random stoner brew: it's a political statement.
Those of you in DC may know that on February 26th, DC citizens approved local Initiative 71, or the "Legalization of Possession of Minimal Amounts of Marijuana For Personal Use Initiative." Basically it allows DC citizens to possess a small quantity of the stuff, and to have a couple of plants in their house. This seemed to be a strong victory for pro-marijuana activists here in DC. Whether this will stand or not is another story; Washington DC is as you may know under the yoke of the U.S. Congress. Residents of DC have neither a vote in Congress nor the ability to control their own budget. And those in the majority party in Congress have openly vowed to oppose this measure, and have even threatened DC Mayor Muriel Bowser with jail time if she doesn't oppose the lawfully-enacted measure.
For proponents of the measure, all is not lost, however - in honor of this local victory, DC Brau has teamed up with Oskar Blues to bring us a beer inspired by Initiative 71. Meet the "Smells Like Freedom" IPA. It was initially released on draft only at the brewery and at Meridian Pint for a kickoff event; a week or so later, it came to D'Vines on draft. Here's Rex getting a fill:
Aroma-wise, it's billed as having "aromas of cannibis." Now, I must admit, I am not terribly familiar with how cannibis should smell or taste. But I do know that cannabis is a member of the Cannabaceae family of herbaceous plants; a family that also includes hops! So I can infer what's going to be in that glass. But no sense in speculating when I've got a 64oz jug in front of me...let's dive in. Also note that a few weeks after the initial release, it was canned and sold in select DC establishments. I purchased a 6-pack, in cans, and so for the purpose of this review, the photos are taken with the cans, not "Rex" the growler.
It pours swiftly, a deep orange color, with a foamy, bubbly head. Lots of carbonation bubbles inside.
The nose is very herbal and floral. I do detect a little IPA hops, but not too much. I like the color as well, very hazy yellow / orange with puffy white foam.
Interestingly, it has a very thick, resin-y taste to it. There's a medium-strength hops taste up front, with some herbal flavors tossed in. Not bad. However, after the initial burst of hoppiness, the flavor drops off immediately and gives way to herbal malts with a very mellow finish. That in particular is very interesting to me, since usually there will be some sort of lingering taste on the palette - but with Smells Like Freedom, it's really mellow and almost not noticeable. After a few moments, you almost forget what the beer tasted like - a very interesting characteristic, indeed.
 |
| I am told this is quite a bit of weed |
Those of you in DC may know that on February 26th, DC citizens approved local Initiative 71, or the "Legalization of Possession of Minimal Amounts of Marijuana For Personal Use Initiative." Basically it allows DC citizens to possess a small quantity of the stuff, and to have a couple of plants in their house. This seemed to be a strong victory for pro-marijuana activists here in DC. Whether this will stand or not is another story; Washington DC is as you may know under the yoke of the U.S. Congress. Residents of DC have neither a vote in Congress nor the ability to control their own budget. And those in the majority party in Congress have openly vowed to oppose this measure, and have even threatened DC Mayor Muriel Bowser with jail time if she doesn't oppose the lawfully-enacted measure.
For proponents of the measure, all is not lost, however - in honor of this local victory, DC Brau has teamed up with Oskar Blues to bring us a beer inspired by Initiative 71. Meet the "Smells Like Freedom" IPA. It was initially released on draft only at the brewery and at Meridian Pint for a kickoff event; a week or so later, it came to D'Vines on draft. Here's Rex getting a fill:
Aroma-wise, it's billed as having "aromas of cannibis." Now, I must admit, I am not terribly familiar with how cannibis should smell or taste. But I do know that cannabis is a member of the Cannabaceae family of herbaceous plants; a family that also includes hops! So I can infer what's going to be in that glass. But no sense in speculating when I've got a 64oz jug in front of me...let's dive in. Also note that a few weeks after the initial release, it was canned and sold in select DC establishments. I purchased a 6-pack, in cans, and so for the purpose of this review, the photos are taken with the cans, not "Rex" the growler.
It pours swiftly, a deep orange color, with a foamy, bubbly head. Lots of carbonation bubbles inside.
The nose is very herbal and floral. I do detect a little IPA hops, but not too much. I like the color as well, very hazy yellow / orange with puffy white foam.
Interestingly, it has a very thick, resin-y taste to it. There's a medium-strength hops taste up front, with some herbal flavors tossed in. Not bad. However, after the initial burst of hoppiness, the flavor drops off immediately and gives way to herbal malts with a very mellow finish. That in particular is very interesting to me, since usually there will be some sort of lingering taste on the palette - but with Smells Like Freedom, it's really mellow and almost not noticeable. After a few moments, you almost forget what the beer tasted like - a very interesting characteristic, indeed.
I'm rather intrigued. It displays a lot of the characteristics of an IPA, which it is of course, but I'm very intrigued by the smooth, almost cliff-drop finish. It sure did surprise me, which I don't say too often anymore. It's another entry in the ever-growing catalog of interesting, unique, limited-edition beers that come and go. Sure, it's not my favorite, but it's definitely worth a try - if not to support local DC citizens in their fight for independence, but simply to try a beer outside the norm.
Tuesday, April 14, 2015
21st Amendment Brewing Co. - "Monk's Blood" Belgian strong ale
Recently I saw this at Whole Foods on P Street, and figured I'd give it a shot. It's 21st Amendment's "Monk's Blood," an 8.3% ABV Belgian sour ale.
Sour ales are interesting types of beer - essentially, they are a throwback to some of the earliest beers, when wild or unusual yeast was used. Wild yeast wasn't pure and was hard to control, thus imparting a sour or metallic taste to the beer depending on what bacteria was in it. It's been referred to as "risky" due to the incredible variance in flavors or taste. Brewer Greg Koch, in his book The Brewer's Apprentice, claims that a lambic or sour ale brewer can never have true control over the beer; the yeast is too wild to have completely predictable outcomes.
And, in fact, so is 21st Amendment Brewing Co. itself. Their "Sneak Attack" saison is great, as is their "Fireside Chat" winter seasonal. I've also had a few of their usual run of ales which have been good as well. But, on the flipside, I felt their "Lower de Boom" barleywine was disappointing and sub-par (not to mention overly expensive!) So I wasn't really sure what to expect out of the Monk's Blood. But, when I saw this box sitting on the shelf, I figured I'd give it a go. It's actually a 4-pack, not a 6-pack, and comes in a neat little box.
Sour ales are interesting types of beer - essentially, they are a throwback to some of the earliest beers, when wild or unusual yeast was used. Wild yeast wasn't pure and was hard to control, thus imparting a sour or metallic taste to the beer depending on what bacteria was in it. It's been referred to as "risky" due to the incredible variance in flavors or taste. Brewer Greg Koch, in his book The Brewer's Apprentice, claims that a lambic or sour ale brewer can never have true control over the beer; the yeast is too wild to have completely predictable outcomes.
And, in fact, so is 21st Amendment Brewing Co. itself. Their "Sneak Attack" saison is great, as is their "Fireside Chat" winter seasonal. I've also had a few of their usual run of ales which have been good as well. But, on the flipside, I felt their "Lower de Boom" barleywine was disappointing and sub-par (not to mention overly expensive!) So I wasn't really sure what to expect out of the Monk's Blood. But, when I saw this box sitting on the shelf, I figured I'd give it a go. It's actually a 4-pack, not a 6-pack, and comes in a neat little box.
It pours slowly with a nice root beer color, and puffs up to a tan-colored, foamy head.
Very pungent smell to this beer - its got a very yeasty, grainy aroma. I like the color of it, it's sort of a clearish red with a very even khaki foam.
Took a gulp. Damn, is it sour!! Whoa. It starts out very malty for about a half-second before the sourness comes out. Lots of grain tastes with a slightly metallic flavor to it. Reminds me a lot of some fall beers, with those grains and malt flavors. There's little yeast but lots of strong, sour wheat tastes throughout. There's a noticeable aftertaste of malts and yeast but no real sourness on the palate after drinking. It's also a little more carbonated than other beers I have had.
I'm not necessarily a fan of this kind of beer, and I don't know if I'd seek out Monk's Blood in the future. While I can certainly appreciate the craft that went into brewing this beer. It's unfortunately a little too malty for my tastes and way too sour to thoroughly enjoy in a session format; but for those of you into sour beers, you may want to seek this out.
Saturday, April 11, 2015
3 Stars Brewing Co. - "Zombie Date Night" imperial porter
Today's beer is an interesting one - it's a 9.6% ABV imperial porter from local DC brewery 3 Stars Brewing Co. The beer itself is brewed with cocoa nibs and raspberries. That reminds me of a previous post I did, Deschutes' "Black Butte XXVI" porter.
I'm a big fan of the zombie genre, as many of you know. Aside from my perennially in-the-works zombie novel (almost 100,000 words now!) I've played tons of zombie games and read zombie books (like Max Brooks' incredible World War Z.) I like the label a lot, especially like the DC roller derby girl with a plate of brains and a DC flag shirt. Oddly enough, the zombies on the bottle rather look like the zombies from the addictive Plants vs. Zombies game, sans traffic cone:
Like all the other 3 Stars offerings, it comes topped with a muselet cork. However, it has NO "pop" sound, which is new.
It lethargically pours deep brown, almost black, with no real head. When provoked, i.e. poured not on the side of the glass but in the middle, it does puff up a little bit with a brownish-tan head. It's probably the darkest head on a beer I have seen.
Intense chocolate aroma, with a little fruit sweetness. It's nice. It's super dark, and can't be candled.
Tried it after a few moments of letting it rest. Wow, yeah, very strong raspberry flavors up front. There's also good chocolate flavors in there, but critically so, it's not overpowering. There's just enough to add to the fruit and malt tastes, but not enough to make it the dominant aspect of the beer. Also, there's no toasted cocoa or burnt flavors. The beer has nice smooth (milk) chocolate flavors on the way out and a pleasant aftertaste of raspberries, which ends up being very pleasant on the palette. I'm very pleased with the outcome of this.
I'd prefer this over the Black Butte XXVI for sure, since not only is it tasty but it's also much cheaper. The Zombie Date night is $12.99, which is a pretty good price for this beer, whereas the Black Butte XXVI was something like $17.99. In addition, I think the Zombie Date Night would be good for the novice beer drinker. It's smooth, tasty, and drinks easily, and has some pretty unobtrusive flavors that might be good for those not yet ready to dive into super-hoppy IPAs or extra-malty barleywines.
I'm a big fan of the zombie genre, as many of you know. Aside from my perennially in-the-works zombie novel (almost 100,000 words now!) I've played tons of zombie games and read zombie books (like Max Brooks' incredible World War Z.) I like the label a lot, especially like the DC roller derby girl with a plate of brains and a DC flag shirt. Oddly enough, the zombies on the bottle rather look like the zombies from the addictive Plants vs. Zombies game, sans traffic cone:
Like all the other 3 Stars offerings, it comes topped with a muselet cork. However, it has NO "pop" sound, which is new.
It lethargically pours deep brown, almost black, with no real head. When provoked, i.e. poured not on the side of the glass but in the middle, it does puff up a little bit with a brownish-tan head. It's probably the darkest head on a beer I have seen.
Intense chocolate aroma, with a little fruit sweetness. It's nice. It's super dark, and can't be candled.
Tried it after a few moments of letting it rest. Wow, yeah, very strong raspberry flavors up front. There's also good chocolate flavors in there, but critically so, it's not overpowering. There's just enough to add to the fruit and malt tastes, but not enough to make it the dominant aspect of the beer. Also, there's no toasted cocoa or burnt flavors. The beer has nice smooth (milk) chocolate flavors on the way out and a pleasant aftertaste of raspberries, which ends up being very pleasant on the palette. I'm very pleased with the outcome of this.
I'd prefer this over the Black Butte XXVI for sure, since not only is it tasty but it's also much cheaper. The Zombie Date night is $12.99, which is a pretty good price for this beer, whereas the Black Butte XXVI was something like $17.99. In addition, I think the Zombie Date Night would be good for the novice beer drinker. It's smooth, tasty, and drinks easily, and has some pretty unobtrusive flavors that might be good for those not yet ready to dive into super-hoppy IPAs or extra-malty barleywines.
Wednesday, April 8, 2015
Stone Brewing Co. / Cervezeria Insurgente - "Xocoveza" chocolate stout
I'm a huge fan of peppers in beer, and have tried numerous pepper beers over the years. Over the next few weeks I'll be reviewing a series of pepper beers, starting with this one.
A month or so ago, doing my bi-weekly scan of the craft beer aisle at Whole Foods on P Street here in DC, I ran into a guy who's a bartender at the Union Pub up in Northeast. He was scanning the beer aisle, back and forth, peering behind bottles, checking behind boxes. I know this behavior, as I have done it numerous times. He was quite obviously Looking for Something Special.
So he turns to me, as I am considering the latest from Weyerbacher. This dude asks me if I have seen Stone's latest coffee stout, the "Xocoveza." I haven't, and the helpful beer guy hadn't either. But lo and behold - it appears the next week at Whole Foods on P Street.
But the plot thickens. Apparently, this beer is the winner of the American Homebrewers Association homebrew competition. The deal is that if you win said competition, Stone picks up your recipe and brews it full-scale as a collaboration beer. How cool! So apparently, a guy named Chris Banker won the contest, and thus the Xocoveza was born in collaboration with Mexican brewery Cervezeria Insurgente. And - in the interest of science - I bought a bottle to try.
It's got the usual color - dark brown. And, as usual for stouts, it's an electric caramel color (I just coined that phrase) when candled.
Nose is strong - and unusual. It's got a very pungent nose of peppers, chocolate, and spices.
In terms of taste, I think it's great. The heat flavor is very subtle, but definitely present. Nice smoky cocoa flavors come through as well, not bitter, burnt or roasted at all but smooth, pleasant flavor all the way through. Great chili pepper taste on the slightly-oily finish. It's much darker than other pepper beers I have had.
This beer reminds me of that hipster Fair Trade organic pepper chocolate they sell at Whole Foods for $7 an ounce or something. Still, so far so good, because it breaks that boring mold of dark, roast, bitter chocolate beer. It hits all the high notes of a pepper beer - heat, lingering chili flavors - but those tastes is very smooth and blend very nicely with the other spices they use - cinnamon, nutmeg, vanilla, and cocoa. And I think the success of this beer hinges on that great partnership. Definitely seek this out if you can; not sure how well it will cellar, but I'd be willing to give it a year and then come back to it.
A month or so ago, doing my bi-weekly scan of the craft beer aisle at Whole Foods on P Street here in DC, I ran into a guy who's a bartender at the Union Pub up in Northeast. He was scanning the beer aisle, back and forth, peering behind bottles, checking behind boxes. I know this behavior, as I have done it numerous times. He was quite obviously Looking for Something Special.
So he turns to me, as I am considering the latest from Weyerbacher. This dude asks me if I have seen Stone's latest coffee stout, the "Xocoveza." I haven't, and the helpful beer guy hadn't either. But lo and behold - it appears the next week at Whole Foods on P Street.
Of course, I investigate. Now, as you may recall from previous posts, I'm a bit tired of chocolate / coffee stouts. I've had enough of those kinds of beer, mostly due to the repetition of flavor profiles. And, at first, the Xocoveza seems like the usual chocolate/coffee stout. Well, wait juuuuuust a sec. Upon further investigation, I am proven wrong. It's actually a mocha stout made with peppers and spices. The word "Xocoveza" seems to be a portmanteau of the Aztec word for chocolate, "xocoatl" and the Spanish word for beer, "cerveza."
But the plot thickens. Apparently, this beer is the winner of the American Homebrewers Association homebrew competition. The deal is that if you win said competition, Stone picks up your recipe and brews it full-scale as a collaboration beer. How cool! So apparently, a guy named Chris Banker won the contest, and thus the Xocoveza was born in collaboration with Mexican brewery Cervezeria Insurgente. And - in the interest of science - I bought a bottle to try.
It's got the usual color - dark brown. And, as usual for stouts, it's an electric caramel color (I just coined that phrase) when candled.
Nose is strong - and unusual. It's got a very pungent nose of peppers, chocolate, and spices.
In terms of taste, I think it's great. The heat flavor is very subtle, but definitely present. Nice smoky cocoa flavors come through as well, not bitter, burnt or roasted at all but smooth, pleasant flavor all the way through. Great chili pepper taste on the slightly-oily finish. It's much darker than other pepper beers I have had.
This beer reminds me of that hipster Fair Trade organic pepper chocolate they sell at Whole Foods for $7 an ounce or something. Still, so far so good, because it breaks that boring mold of dark, roast, bitter chocolate beer. It hits all the high notes of a pepper beer - heat, lingering chili flavors - but those tastes is very smooth and blend very nicely with the other spices they use - cinnamon, nutmeg, vanilla, and cocoa. And I think the success of this beer hinges on that great partnership. Definitely seek this out if you can; not sure how well it will cellar, but I'd be willing to give it a year and then come back to it.
Monday, April 6, 2015
Cigar Flash: Drew Estate's ACID "Kuba Kuba" toro grande (Indonesia)
Today's cigar is an old favorite - it's a "Kuba Kuba" toro grande from Nicaraguan-based Drew Estate.
The Kuba Kuba is one of Drew's most popular cigars, and usually found where the ACID line is sold. It's very well done and a a delicious choice if you're into flavored smokes. I myself still prefer natural cigars, but if you're in the market to try something new, this might be your best place to start.
For years I had solely smoked natural-wrapped cigars, and never really ventured into the realm of flavored smokes. But that all changed a few years ago when I tried a Kuba Kuba. Drew Estate makes some excellent stuff. Many of their cigars are flavored, but not in the traditional way of adding some casing (the technical term for sugary junk) to the leaves.
Drew Estate's ACID line of cigars feature leaves stoved and dried with essential oils, spices, and herbs to impart unique flavors. They're "infused" which may seem like an academic distinction, but nonetheless an important one, since the flavoring happens during the manufacturing process, not as an after-the-fact additive.
Drew Estate's ACID line of cigars feature leaves stoved and dried with essential oils, spices, and herbs to impart unique flavors. They're "infused" which may seem like an academic distinction, but nonetheless an important one, since the flavoring happens during the manufacturing process, not as an after-the-fact additive.
This one is the first of the "blue label" line to hit the US. It's hard to describe what this cigar tastes like. There are definitely some essential oils involved - could be sandalwood or something similar. It has a very aromatic Sumatra wrapper, with lots of flavor (but not sugary!) Certainly a far cry from the usual natural tobaccos I smoke, but still an interesting experiment.
Sunday, April 5, 2015
Boulevard Brewing Co. - "Bourbon Barrel Quad" quadrupel, vintage 2013
Ah, once again, Sip and Puff comes across a beer by Boulevard Brewing Company. Boulevard's Smokestack Series is a special run of ales brewed with interesting ingredients and with experimental methods. Of the Smokestack line, I've had their Dark Truth Stout, Rye on Rye, Tank No. 7, Grainstorm, Saison-Brett, and today's offering, the elusive Bourbon Barrel Quad. I've been meaning to review this for years now. Today's beer is a 12% ABV, 2013-vintage quadrupel aged in bourbon barrels, released only once yearly. I expect the 2015 BBQ should be out this fall.
I always grab several bottles of the Smokestack beers, since most them age well. No sense in not letting them sit down for a few years! This particular one cost $14.99, and (like many of the Smokestack beers) well worth the cost.
Upon opening, I heard a resounding POP from the champagne-style cork. Like the rest of the Smokestack series, the BBQ comes capped with a champagne-style cork wrapped in a thin gold muselet. It pours smoothly, and slowly, with a deep brown hazy color and a cream-colored head.
Sticking my face into the glass, I detect a muted nose, woody and boozy. The beer has a moderate alcohol smell combined with tobacco and leather smells, which is kind of neat. Like all other sensory factors, aroma can tell you a lot about the beer. This aroma tells me it's going to be awesome.
The taste is just as good as the aroma - it's deep, multilayered, and smooth. There's muted notes of cherries, dark fruit, and brown sugar in there, combined with the usual one-two punch of (soft) alcohol and malts. The texture is very thick and not-quite-syrupy, with some strong caramel tastes in the second half. The finish is smooth and slightly sweet, with more caramel coming to the front. The aftertaste is one of aged bourbon, lingering long and soft on the palette.
This was just perfect. The lack of a sharp alcohol taste combined with the deep, rich, caramel flavors and bourbon finish make for an amazing beer. The time in the cellar has probably increased the alcohol content by a few points; I'd wager this beer is almost 15% ABV by now. It actually took me by surprise, a little - I enjoyed it but I definitely got a little buzzed drinking it (not a common occurrence for your humble blogger.) I had to put a vacuum seal on this beast and save it for the next day. I have one cellaring in my basement, with the intention of opening it in 1-2 years. I'm definitely interested to see how this thing ages further!
I always grab several bottles of the Smokestack beers, since most them age well. No sense in not letting them sit down for a few years! This particular one cost $14.99, and (like many of the Smokestack beers) well worth the cost.
Upon opening, I heard a resounding POP from the champagne-style cork. Like the rest of the Smokestack series, the BBQ comes capped with a champagne-style cork wrapped in a thin gold muselet. It pours smoothly, and slowly, with a deep brown hazy color and a cream-colored head.
The beer appears to be a deep brown, with a fizzy white head, and candles a nice electric root beer color. The beer is a little cloudy - which suggests to me a bit about what's inside. Cloudiness in a beer could be the result of a whole range of factors: certain brewing techniques, down to the specific kinds of malts used; the pH in the mash during brewing; protein levels in the ingredients; quality of ingredients; filtration; and even suspended particles or yeast, which is some circumstances (like a Belgian beer or a witbier) is a very desirable quality. In other circumstances, cloudiness could be a troubling sign when it was not expected (see my review of "The Brother" for such an instance.) However, I have had the BBQ before, and so I knew this was expected.
Sticking my face into the glass, I detect a muted nose, woody and boozy. The beer has a moderate alcohol smell combined with tobacco and leather smells, which is kind of neat. Like all other sensory factors, aroma can tell you a lot about the beer. This aroma tells me it's going to be awesome.
The taste is just as good as the aroma - it's deep, multilayered, and smooth. There's muted notes of cherries, dark fruit, and brown sugar in there, combined with the usual one-two punch of (soft) alcohol and malts. The texture is very thick and not-quite-syrupy, with some strong caramel tastes in the second half. The finish is smooth and slightly sweet, with more caramel coming to the front. The aftertaste is one of aged bourbon, lingering long and soft on the palette.
This was just perfect. The lack of a sharp alcohol taste combined with the deep, rich, caramel flavors and bourbon finish make for an amazing beer. The time in the cellar has probably increased the alcohol content by a few points; I'd wager this beer is almost 15% ABV by now. It actually took me by surprise, a little - I enjoyed it but I definitely got a little buzzed drinking it (not a common occurrence for your humble blogger.) I had to put a vacuum seal on this beast and save it for the next day. I have one cellaring in my basement, with the intention of opening it in 1-2 years. I'm definitely interested to see how this thing ages further!
Thursday, April 2, 2015
Reluctant Wine Co. - 2013 "The Convoy" red table wine (California)
Usually, if I'm planning a special dinner, I'll figure out what I'm cooking and then buy an appropriate wine. On the other hand, sometimes I come across a wine that looks really tasty, and I try to build a dinner around it. Today's wine is one such construction - it's comes to me from Reluctant Wine Co. in Arroyo Grande, CA. It's called "The Convoy."
It's a red table wine, which as you may recall from previous posts, basically means any blend of red wine. Single-source wines, that's any wine made 100% from a single kind of grape, would say that on the label. Usually they are called such by their names (ex. you could say you are looking for a "Merlot" which suggests you are looking for a 100% Merlot bottle.) But if it's a blend, according to regulations, you've got to put "red wine" or "table wine" (that naming convention varies depending on country.)
What we've got here today is a mish-mash of the following:
It's a red table wine, which as you may recall from previous posts, basically means any blend of red wine. Single-source wines, that's any wine made 100% from a single kind of grape, would say that on the label. Usually they are called such by their names (ex. you could say you are looking for a "Merlot" which suggests you are looking for a 100% Merlot bottle.) But if it's a blend, according to regulations, you've got to put "red wine" or "table wine" (that naming convention varies depending on country.)
What we've got here today is a mish-mash of the following:
- 40% Cabernet Sauvignon
- 25% Syrah
- 20% Tempranillo
- 10% Grenache
- 5% Petit Syrah
Everything but the kitchen sink, pretty much. The blend sounds good already, as I'm rather fond of the conventional pairing of Syrah / Grenache. Tempranillo is also nice and bright. I'm surprised they didn't throw in any Cinsaut or Carignan since both traditionally "soften" red wine.
Pours nicely, with a low-profile aroma at first that opens up over time. It's got some alcohol aromas, mixed with bright red fruit (think cherries.) Pretty pleasant if you ask me. As you can see, it candles a solid bright red.
Remarkably smooth, the jammy flavors come out well. I like the bright fruit flavors, they're nice and strong with no acidic or tannic tastes at all, which is probably a function of the precise blend. The wine finishes nicely with a slight alcohol sting at the end, but nothing objectionable at all.
In terms of pairing, I whipped up some roasted butterflied pork chops with a rosemary garlic chili rub and lemon papardelle pasta (anointed with cracked black pepper and pork drippings, of course!) It was a nice pairing, the fruitiness of the wine picking up the herb flavors of the rub.
The Convoy ended up being warm, velvety, and very fresh and tasty with no objectionable tastes, and I'll definitely seek it out in the future. I bought it at (where else) Trader Joe's for $11.99, but I do not believe it's a Trader Joe's exclusive house blend.
The Convoy ended up being warm, velvety, and very fresh and tasty with no objectionable tastes, and I'll definitely seek it out in the future. I bought it at (where else) Trader Joe's for $11.99, but I do not believe it's a Trader Joe's exclusive house blend.
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