Boulevard Brewing / Sierra Nevada Brewing - 2014 "Terra Incognita 3" ale

I've been meaning to do this review for quite some time...I picked up a handful of these bottles back in 2014 when they were released, as I was excited to see a collaboration between Sierra Nevada Brewing Co. and Boulevard Brewing Co. Collaborations are always fun to see, especially when they involve two excellent breweries. This beer is a 9.8% ABV mixture of ales called "Terra Incognita 3", the third in their "Terra Incognita" collaboration series.

What piqued my interest was the precise blend of ingredients:

• 13% ale
• 55% ale aged in wine barrels
• 32% ale aged in bourbon barrels

I'm not sure why they didn't just go with round numbers. Now, we all know what aging in barrels does to alcohol, so this peculiar blend gives a slight suggestion about what's in store - probably lots of woodiness and some dry oakiness from the wine barrels. Today's bottle has been aging in my cellar for two years, which of course has changed the beer a bit, but not too far off I hope.

Comes in a cork-and-cage 750mL bottle. Poured, it's got a dark brown, almost root-beer color in the glass. Smells a LOT like apple cider and alcohol. As usual with beers like this, I let it sit for 10+ minutes, warming up and opening up to the air.

 

Wow, yes, there's a full, deep taste of whiskey almost immediately after drinking. That flavor develops into an earthy, slightly sweet malty flavor with a strong finish of brown sugar. The texture (aka "mouthfeel") is like a dark apple cider, albeit with not as much astringent citrus.

This beer has some subtle qualities to it, like the richness and depth of flavor, but also retains a strong whiskey, slightly tangy taste. It's nice to have that balance of flavors, not always encountered by the way. Sometimes beers are too soft, or too harsh, but this one was just right.

I will certainly revisit this in a few years. I've got one more in my cellar, so perhaps in 2018 I'll come back to it and see how it has changed. For now, what a delicious beer! Too bad they don't sell these as a regular run, it's a perfect autumn / winter beer.

Alfred Dunhill, Ltd. - "The Signed Range" toro [Nicaragua]

I've enjoyed Dunhill tobacco for a while, in fact when I first got my meerschaum pipe in college, I exclusively smoked Dunhill's "Early Morning Pipe" or "Nightcap" pipe tobacco variants. I don't recall if I've ever had a Dunhill cigar, though, but I have seen them often in the store. A little about the company: Alfred Dunhill, Ltd. is actually a family of companies, stretching back to the 1800s, with interests in leather working, tobacco, machinery, and clothing. The tobacco arm started in 1907 when Alfred Dunhill first opened a pipe tobacco blending shop on Duke Street in London. They're known around the world, mostly for their pipe tobacco, but also operate a manufactory in Nicaragua, where today's cigar is made.

What drew me to this was that it's a special release - it's called the "Signed Range", and comes in a three pack. I purchased the pack of 5.5x52 torpedos (torpedo being the term used to describe the pointed or tapered end of a cigar. Cigars tapered at both ends are sometimes called "double torpedos.") The mixture of this particular smoke is a Nicaraguan wrapper, Dominican and Nicaraguan long-fillers, and a Cameroonian binder, and according to the promotional description, a team of 80 workers were hand-chosen to create this blend. I'm imaging (fancifully) that this means they assembled some masterful team, Oceans Eleven-style.

In truth, I smoked one of these in the spring and found it lacking. So this post is from a few weeks ago, and I gave the cigar ample time in the humidor to "bounce back."

Part of the fun here is that the cigars come with the signatures of the roller and quality inspector - Omar Sovalbano and Aurora Herrera, respectively. That's a neat personal touch which you don't see too often. I also like the box; it's always fun to get cigars packaged this way.

It was tightly-rolled so took a few tries to get it fully lit. Although it's certainly moister than the last time I had it, it's still pretty tightly wrapped.

It's definitely heavy, as previously expected, with not a lot of smoke. Perhaps if I had a Drawpoker, I would have reamed it out. Burning unevenly, it produces a dark and mottled ash. The body of the cigar has a strong woody / ashen flavor to it, and throughout I'm also detecting some slight herbal tastes, much like anisette (although not actually anisette) to complement the deep leathery tobacco notes. It burned about 2/3 of the way down, at which point the flavors became a bit harsh and the draw was harder than it should have been. In terms of texture and of gravity, it reminds me a lot of some of the Davidoffs I have had. It was a little easier smoking this time, perhaps due to environmental factors, but however long it sat in the humidor since I tried it last seemed not to have drastically changed the experience.

Beer Flash: The Bruery - "9 Ladies Dancing" ale

Here's a quick mention of a beer I sampled recently. It's called "9 Ladies Dancing" by California brewery The Bruery. I'm a huge fan of their other creations, like the "Autumn Maple" and the fantastic "Or Xata" so when I originally saw this in Whole Foods, $16.99 for a 750mL format, I was tempted. I passed it up but when I saw D'Vines had it on draft,  I figured I might try it. When I went to fill up, the keg kicked partway through the fill so all I got was 11 ounces - perfect to try.

"9 Ladies Dancing", is advertised as a "tiramisu ale." It's an 11.30% ABV American strong ale made with chocolate, vanilla, and a handful of other holiday spices. It pours reddish-brown, an interesting color as I was expecting something darker for some reason. There's a faint aroma of confection, like chocolate and spices.

Taste-wise, there's a sweet, syrupy flavor up front, almost like that cherry topping you put on frozen yogurt. Midway through the ale comes through, giving a nice chocolate flavor with some malted notes. There's a thin, slightly sweet aftertaste.

Eh, I'm not blown away. I appreciate the taste, and certainly The Bruery does put a lot of time and effort into their creations, but I am perhaps not as excited as I was seeing it on paper. By the way, their homepage has a list of other "retired" beers, and it seems they did in fact do the other "12 Days of Christmas" in previous years. I'm curious to see what those were. Still, glad to have tried this beer even if it wasn't particularly striking.

Ballast Point Brewing Co. - "Peppermint Victory At Sea" imperial porter

Here's another Ballast Point entry, one which I saw back in 2015, actually, and passed it over. But my curiosity got the better of me, and after keeping an eye out for it, I bought one and tried it. It's their "Peppermint Victory at Sea", a 10.00% ABV imperial stout.

Now, OK, I know what you're thinking. Peppermint. Gross. And I would agree with you, were we talking about those peppermint pinwheel candies. However, this beer isn't made with peppermint candies - just coffee, vanilla, and mint. They have a non-mint version, just called their "Victory at Sea", which I believe is year-round.

It pours black and generates a puffy white head. I love the aroma - very clean vanilla and coffee. It's great when a beer smells as advertised.

It's dark, almost black, in the glass.

It's milky and strong, with some sweet "burnt edges" reminiscent of a Russian imperial stout. The PVaS is heavy on roasted espresso, and the mint is present but soft - mostly on the finish. The more pronounced tastes are vanilla and espresso, though, and there is a noticeable vanilla bean flavor on the finish and aftertaste.

I actually have several of these tucked away to see how they age. I have a hunch that they'll turn out nice. If you like dark coffee with some vanilla tossed in, you may want to try this beer. And luckily, it's super cheap - $5.99 at Whole Foods. Really a good deal given what you get.

Update! Since originally writing the above review, I have encountered a "Coconut Victory at Sea" which I dutifully purchased and drank. I regret to inform you while it does taste like coconut, it tastes like artificial candy coconut, which is totally not OK in my opinion.

Wine Flash: Ironsides Cellars' 2014 "Ironsides Reserve" red blend [California]

I had an interesting wine a few weeks ago at my Dad's and wanted to spotlight it. It's a 2014 Napa Valley red blend from Ironsides Cellars, an offshoot of the vintners behind Ninety Plus Cellars. I've reviewed a lot of red blends before, but none with this particular mix:

• 33% Merlot (Oakville, CA)
• 25% Zinfandel (Rutherford, CA)
• 24% Petit Syrah (Rutherford, CA)
• 14% Malbec (Napa Valley, CA)
• 4% Cabernet Sauvignon (Red Hills, CA)

It pours a nice purple color in the glass. Initially, it's acidic and deep with a slight tinge of bitterness, reminding me a bit of the "Bulgariana" I had a while back. In today's wine, the bitterness is just a hint, with a short finish of sweet blackberry notes. The wine was 14.6% ABV, so a bit "hot", but didn't taste like it. 

I was happy with how this turned out. Nice and bold, with a flavor profile different from what I usually have. I was surprised at how tangy and bitter it was, but could definitely appreciate the deep, strong flavors. Also, the wine was aged in French oak barrels for 18 months, which definitely accounts for some of that flavoring. I think this bottle was something like $25, so not super cheap. But if you're into super bold wines, give this a try.

Wine Flash: Ninety Plus Cellars' 2011 "Lot 71" malbec [Argentina]

Here's a Malbec I had at Thanksgiving, served as an appetizer with some dried meat and stuffed portabella mushrooms. It's from Ninety Plus Cellars, the wine originating in the Lujan de Cuyo area in Mendoza, Cuyo region, Argentina. Aged for one year in French oak casks, and another in the bottle before being sold, this one has aged three years beyond that - a total of five years.

It's the smoothest, most mellow Malbec I think I have ever had. It's got a soft nose, almost nonexistent, with a clean and refined taste with some dry tannic flavors. There's a long, lingering finish with some dark berry notes. Very pleasant and delicate! I don't know how much more I would age this, though. It's really nice now but maybe aging it longer might start removing some of the nice flavors.  

Beer Flash: Stone's "Chai-Spiced" Imperial Russian Stout

Finally got a chance to try this beer after it sat a year in my cellar. It's Stone's 2015 off-year version of the Imperial Russian Stout. Every year, Stone releases two versions - the "Classic" version, which is a straightforward Russian Imperial Stout, and an off-year version, which is some variant on the classical using unconventional ingredients.

Today's beer is last year's off-year variant. It's a 10.60% ABV Russian Imperial Stout made with black tea leaves and other spices such as cinnamon, cardamom, and clove. Tea is not a common ingredient in beer; I think I've only seen three or four beers that feature it. I'm excited to try this one since I love this series so much  (looks like I have reviewed this beer twice on the blog - once back in 2013 where I reviewed that year's off-year release, an espresso variant; and once last summer where I reviewed the original version.)

As you can see, it's black in the glass with a light-tan colored head. It's got the usual milkiness that you'd expect from a stout like this, with a strong and peculiar flavor of tea. I was at first expecting this to be more on the pumpkin spice end, but it's more like what would happen if you put one of those Bigelow "Constant Comment" tea bags into a dark beer. Sounds gross, but it's rather tasty. Complementing those flavors are nice notes of chicory, nutmeg, and cloves. As it warmed up, those flavors became even more present. What a nice glass of beer this was! Unfortunately you can't find this anymore, unless someone (like me) has a stash somewhere. But it's definitely worth a try if you can find it.

Vina Bujanda - 2012 "Rioja" tempranillo [Spain]

I can't believe I haven't done a long review of a Rioja wine before. "Rioja" is a term used to describe a certain subset of Spanish red wine - and to be classified as Rioja, the wine's grapes must be grown in the provinces of La Rioja or Navarre in the Alava province of Pais Vasco (Basque Country) in northern Spain, along the Ebro River west of Pamplona. The region is only 60 miles south of the Bay of Biscay and almost 75 miles from France.

Source: decanter.com

It's a big fruit- and vegetable-growing area, and also a privileged wine region, which in Spanish is called "Denominacion de Origen Calificada" (compare to French Appellation d'origine controlee, American AVA markings, and Italian Denominazione di Origine Controllata). Furthermore, to be considered Rioja, grapes must be grown in one of three subregions - Rioja Alavesa, Rioja Baja, and Rioja Alta. According to Rioja's wine control board, there are around 600 wineries in the region.

Today's wine, a 2012 example from winery Vina Bujanda, is from Oyon, and is further classified as Rioja Alavesa. Of the four Rioja quality classifications, this is second - Crianza. Rioja's wine control board marks 2012 as a "very good year." a term you may hear thrown about often. This just means growing conditions and a host of other man-made and environmental factors contributed to a good growth season in line with the requirements of the grapes. You can read the full report here. 

The wine is 100% tempranillo, a grape I have had many many times in the past, so I have some idea of what to expect. Tempranillo is often blended, but does appear by itself frequently.

Let's give it a shot. It's dark red when poured, and garnet-colored and clear when candled.

Yep, it's definitely tempranillo. It's fresh, light, with soft cherry and red ripe fruit flavors. I'm particularly enjoying the clean and fruity flavors throughout with lots of fructose. It's not tannic at all, what wine tasters may call "soft" or "supple". The finish is clean and swift, and there's a slight zing of alcohol on the aftertaste but nothing to complain about.

Very tasty wine. I'm more partial to French reds, so I enjoy the jammy brightness that tempranillo generally possesses. That being said, I'd be curious to see what more expensive Rioja was like. At $22, this isn't cheap by any means, but there are two higher "levels" of Rioja - Reserva and Gran Reserva, both assumedly more expensive and rare. According to winefolly.com, these upper levels of Rioja simply change the number of years the wine spends in oak and in the bottle. By extension, this would change the flavor profile of the wine, making it softer and perhaps less sweet.

Regarding food - good pairings are Spanish omelette (a classic, really) light meats, rice, and paella, I paired it with a roasted beef tenderloin served with yams and mashed potatoes. The soft fruitiness of the wine was a nice complement to the delicate seasonings of the meat. A nice pairing and a nice bottle!

Stone Brewing Co. - 2015 " Double Bastard in the Rye" strong ale

Here's a fancy beer I came across last year and bought two bottles on the spot. It's is made by Stone Brewing Co, technically under the trade name Arrogant Brewing, a riff on their Bastard series of beers of which this is one. Called "Double Bastard in the Rye," it's a 2015-vintage, 12.70% ABV American strong ale aged in rye whiskey barrels. This past weekend I stayed at my aunt Claudia's house out in rural northwest Connecticut, and after a blizzard, what better beverage to serve (and how better to chill your beer than sticking it in the snow!)

This beer is barrel-aged, a term that has popped on the blog quite a bit. Barrel-aging is a common practice, and to recap from a deeper discussion last March, many beverages (wine, beer, whiskey, rum, etc.) are aged in wooden barrels, netting a variety of effects. Today's is aged in barrels that once contained rye from Templeton, Iowa-based Templeton Rye Spirits. Distilled according to pre-Prohibition techniques and recipes, Templeton Rye is distributed nationwide.

The cork-and-cage bottle opens with a lazy pop and pours a lovely caramel color, slowly with not a lot of carbonation. Aroma is of apple cider.

Candled, it's an electric orange and is dark cider-colored in the glass.

Wow, it's heavy and oaky, with a strong woodsy booziness that's very powerful. It's perhaps a bit more sweet than the "Double Bastard", but still retains that double IPA heritage with heavy hops. It had the same texture as a barleywine, perhaps a bit lower gravity, and finished with a warm cider flavor. Not bad at all, and the 12.7% ABV strength certainly helped with those alcohol flavors.

I liked this. I was expecting something more along the lines of an "Oaked Arrogant Bastard", albeit one stronger and thicker. But the cider-y nature of the beer and the strength was enough to keep me entertained. I've got another bottle of this tucked away in the cellar, and perhaps will revisit in a couple of years to see how it changes.

It's a one-time-only release, and somehow the Super Liquors in East Hartford, CT, managed to keep a whole bunch stocked. I've subsequently seen them at Total Wine in Manchester, CT, so keep an eye out if you like this kind of thing.

The Vineyard at Grandview - 2013 "Grand Rouge" red blend [Pennsylvania]

Here's a wine that I sampled last month at the fine Castlerigg Wine Shop in Carlisle, PA. It was part of a flight I ordered, and I wanted to spotlight this one in particular since it was one of my favorites.

It's a sampling of The Vineyard at Grandview's 2013-vintage "Grande Rouge", a red blend consisting of 52% merlot, 29% Cabernet Sauvignon, 15% Cabernet franc (a personal favorite) and 4% Petit Verdot. Not a bad blend. But the cool part is that this wine was made in Pennsylvania!

The Vineyard at Grandview is a winery located in Mount Joy, Lancaster County, Pennsylvania.  In addition to the vines, there's a tasting room, a big deck, and space for weddings and events. Looks nice, right?

This is actually the first wine I've sampled in my life that's made in Pennsylvania - but it doesn't surprise me that the climate of east-central PA is good for growing grapes. Pennsylvania has a moderate climate, and the landscape of Lancaster County and its environs is great for farming (just ask the Amish and Mennonite farmers out that way.) There's even a Pennsylvania Winery Association and a Pennsylvania Wine Trail. Where was this when I studied in Carlisle?

Despite this rich wine history, I haven't had the chance to try a PA wine until now. Luckily, Castlerigg has a bunch and this one caught my eye. It's a small pour, so I'm only working with an ounce or so of the stuff.  Color is nice - a deep, rich red. Not a lot of aroma.

I had to taste very conservatively because of the volume. But initially, the wine was bold, slightly sweet, and had an almost port-like strength to it. There was a bit of smokiness there which I loved. Lots of flavor here - mostly of sweetness and some cassis, and a finish that reminded me of cocoa shells. I enjoyed the richness of the flavor here, which was very full-bodied. I wouldn't mind serving with shepherd's pie (perhaps right up the street at Market Cross pub!) By the glass, it's $12.75 and $44.75 by the bottle.

About Castlerigg - if you're ever in Carlisle, do drop by. It's affiliated with both The Vineyard at Grandview and Seven Mountains Wine Cellars in Spring Mills, PA. Proprietor Alan Tumblin and his staff are super welcoming, very knowledgeable, and the atmosphere is great for events or a personal tasting. They have a pretty wide variety of wines available, so you're bound to find something you like. Also of note - they have a jar full of oyster crackers at the bar, so you can cleanse your palette between samples of wine. Not many places have the mind to do this, so you can tell they know their stuff! It also helps that it's right next to both the Carlisle House and the Comfort Suites, so it's very easy to get to.

[photo of Vineyard at Grandview courtesy of PennLive.com]

Beer Flash: Kinkaider Brewing Co. - "Devil's Gap" ale

Here's a quick spotlight on a beer my colleague Dustin got for me on his last trip to Nebraska. It's from Kinkaider Brewing Co. out of Broken Bow, NE. This is their "Devil's Gap", a 5.2% ABV ale made with jalapenos. As you know, I've had quite a few pepper beers in the last few years, but am always curious to try new ones - especially from new states. This is my first beer from Nebraska, so here goes!

It pours swiftly and is a cloudy, dark orange in the glass. There's not a lot of aroma coming off it, but if I stick my nose right in there, I can detect a bit of pepper.

It's actually very surprising - reminds me a lot of chips and salsa. The chip flavor is there - a flat, salted wheat - and the salsa flavor is evident as well with the jalapenos. The heat level is low, the bitterness very mild (I read somewhere it was 6 I.B.U.s) and it has heartiness to it that reminds me of good salsa roja. On the finish, there's a bit of a zing that got my attention. Overall, really tasty and remarkable. Would love to have this again.

Castra Rubra Winery - 2009 "Bulgariana" red blend [Bulgaria]

As winemaking regions go, most people think of France, Spain, Napa Valley, or Italy as the best. True, they have a lot of good wines, but grapes are grown around the world, and some really fantastic wine has been made elsewhere: Germany, the Balkans, Chile, Argentina, Greece, and historically, even Iran and Iraq. Today's wine is from Bulgaria, a country which has long made wine for Europe but just recently has become very popular in North American markets.

This wine is called "Bulgariana" and is made by Castra Rubra Winery in Izvorova, Haskovo province, Bulgaria. This winemaking region, known as South Thrace or the Thracian Valley, is a viticultural area in southern Bulgaria that has rainy winters and temperate summers, making wines grown there susceptible to drought in the growing season. Thrace is of course a historical location, as well, with many historical (and mythical) battles taking place upon its plains in the times of Alexander the Great.

Modern-day Thrace

This wine's grape blend is as follows, and has some interesting components:

• 60% Merlot
• 30% Cabernet Sauvignon
• 5% Rubin
• 5% Mavrud

Both Mavrud and Rubin are Bulgarian varietals, with Rubin being a hybrid between Syrah (a favorite) and Niebbolo (another great grape.) Mavrud is a small-yielding grape native to Thrace that's rumored to be ancient clone of Mourvedre (another favorite of mine) that was imported to the area by the Romans. According to wine experts Hugh Johnson and Jancis Robinson, Mavrud is a wine with strong potential for aging. I guess that makes sense, since this is a 2009 bottle.

It's got a dark red color, almost black, and when candled, it's a blood-red. I was expecting perhaps a more purple-colored wine, given the varietals. 

Wow, interesting. This wine is almost bitter. Not sharp, just bitter. The texture is somewhat dry, a bit salty, but not tannic or astringent. There's a slightly smoky element there, which is nice, with some berry skin flavors (like blackberries) tossed in. As the wine warms up, and as I drink more, the bitterness fades away. I'm left with a somewhat dry finish and savory aftertaste.

In the end - very interesting and different. I don't think I've ever had a wine like this. I can certainly appreciate the craft, and I liked the smokiness and the dryness. The blackberries notes I detected are probably evidence of the Merlot in the wine. However, given that I prefer jammy, fruity French reds, I don't know of the "Bulgariana" is right for me. Something just didn't sit right with me about it.

I got this at Costco for $7.99, so it's not a bad price. If you're into wine, and want a new experience - give this a try. I didn't like it personally, but for the price, it's worth a try. In terms of pairing - I'd pair this with perhaps a chicken dish, or maybe a lightly-spiced steak.

Terrapin Brewing Co. - "14th Anniversary" ale

I came across this in Whole Foods a month or so back, and it looked interesting. It's Terrapin's "14th Anniversary" ale, a 7.5% ABV red ale, brewed in celebration of Terrapin's 14th year. It's also the 100th unique beer they've crafted. What intrigued me was the description - the beer is billed as a "tart Belgian red." This is a combination that I've never seen before, so I figured it was my scientific obligation to investigate. 

It pours rather nicely, is a light caramel color when poured and generates a buff-colored head. 

I'm always a fan of the red color. And when candled, it's pleasantly cloudy.

This is rather peculiar. Its Belgian heritage definitely shows, with some mild tartness throughout and a pleasant dank malty flavor. There's a tinge of wheat in there, specifically on the aftertaste, and it's really not bitter at all. More sour, like a wild ale. In a way, it reminds me of Peak Organic's "King Crimson." It has the same slightly resin, tangy taste to it. 

I think the different flavors mash up nicely, and it's an intriguing take on the Belgian-inspired red ale genre. I believe this was $8.99, so if you're interested in those taste elements, it's surely worth a try. I think this would be great for fall, and would pair nicely with bratwurst, some cheese curds, or a cheese plate.