tag:blogger.com,1999:blog-48343739622158067912024-03-05T21:58:25.611-05:00Burgers and BrewsThe latest beer-geek and foodie news, as well as reviews on beer and beer-drinking establishmentsMike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-4834373962215806791.post-85195294824650831672011-04-10T22:50:00.002-04:002011-04-10T22:53:44.380-04:00Sierra Nevada, Ovila Dubbel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4G5GGb3xvCvsfxHqpfp3_pjPMoUgzXu5avYWv36I9ET4odhi3Jt1rkHcHRrod-7I1Y8CVczJNLZtLbOvSWZJfSYqMRss3oIFhqUSAR5tUZ7Apulm9TLG6WHeKQJ1pBEVLDheSGcWtzc/s1600/DSCN1316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4G5GGb3xvCvsfxHqpfp3_pjPMoUgzXu5avYWv36I9ET4odhi3Jt1rkHcHRrod-7I1Y8CVczJNLZtLbOvSWZJfSYqMRss3oIFhqUSAR5tUZ7Apulm9TLG6WHeKQJ1pBEVLDheSGcWtzc/s320/DSCN1316.JPG" width="240" /></a></div> <br />
Sierra Nevada Brewing Co.<br />
Grade: B<br />
<br />
Part one of a three part series of beers brewed in partnership between Sierra Nevada Brewing and <a href="http://www.newclairvaux.org/">New Clairvaux</a>, an actual honest-to-god monastery in California. Ken Grossman, the owner of Sierra Nevada is extremely interested in traditional abbey ales, brewed with the seasons. It's a bold departure from the brewery's obvious strength, hoppy American ales. <br />
<a name='more'></a><br />
Pours with an active foamy head that falls down to a coating on the beer after a minute or two. It's got a great red-brown, almost mahogany color. Cloudy, but that's to be expected with this style. It was a little cold when I first poured it, so as I'm warming it up the tell-tale Belgian aromas start to come out. There's toffee, caramel, some dark fruit, a little banana, and some bread in the nose. The mouthfeel is a little full and the carbonation is very fine, so there's a little tickle from it but it doesn't lift the beer off the palate. The flavors in this beer are nicely subtle and very well balanced. Sweetness can be expected from a dubbel, but here it's kept in check. There are certainly the classic notes of plum, fig, and even a little raisin here, but there's a bready/caramel-like backbone that carries most of the beer's flavor. Toast starts to become more obvious as the beer warms, adding a great additional layer.<br />
<br />
It's easy to say this beer is well made, it has all the aspects of a dubbel that it should. What's more, this is probably the best dubbel I've ever had, all the others being repressively sweet or overly laden with raisin flavor. All that being said, I just think I'm not a big fan of the style. The sweetness is a bit much for me, but that's not to say this is a bad beer by any means. It stayed true to the tradition, and the result was something Americans don't often get to experience in it's fresh state; an honest-to-god American abbey ale.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com5tag:blogger.com,1999:blog-4834373962215806791.post-55946142737786689332011-03-29T18:39:00.001-04:002011-03-29T18:40:13.233-04:00Firestone Walker, Porter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK9JB917b3O-tChTJ23cFklu6qEjjzKVngBtjMw4hPax2pDUkYW7PJxnOmlHSA3j4b18ejovYdFpPfK9KP6e_PQS9s3uqwmOWVkFZGu5owxEeMgKByOkMZT1u8bTYysiB6qZYmHu5J3s/s1600/DSCN1305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK9JB917b3O-tChTJ23cFklu6qEjjzKVngBtjMw4hPax2pDUkYW7PJxnOmlHSA3j4b18ejovYdFpPfK9KP6e_PQS9s3uqwmOWVkFZGu5owxEeMgKByOkMZT1u8bTYysiB6qZYmHu5J3s/s320/DSCN1305.JPG" width="240" /></a></div> <br />
Firestone Walker<br />
Grade: A-<br />
<br />
Firestone Walker is known for their huge, amazing, expertly crafted beers aged in their famous barrel program in Paso Robles, California. What a lot of East Coasters like myself are slow to learn is that their "normal" beers are anything but. Firestone's porter is another of those beers that I think should be held up as the best example of a style. Yeah those guys can do a mean oak-aged IPA, but they can also put out a beer so solid and flavorful that I want a perpetual tap of it at my house.<br />
<a name='more'></a><br />
Nice and dark, with a dark red glow when you hold it up to the light. The light tan head comes up readily and falls to a foamy coating on the beer. Clean caramel and toffee aromas come up when it is swirled, some bread and coffee are in there as well, but it's not aggressive overall. The flavor is full of chocolate, roast, dark toasted bread, and caramel. The body is medium and finishes dry, very nicely balanced with a solid level of carbonation adding a little tingle. Overall the beer is smooth and a little creamy, which may be from the oat flakes used.<br />
<br />
There are none of the acrid, burnt, or overly bitter elements in this beer that I've had with other porters. Too often porter and stout are used interchangeably, just another name for a dark beer. Where stout is meant to have some bitter edge to it, porter is supposed to be a supremely 'sessionable' beer. Walkers Reserve is a good example of what a smooth, low alcohol, and very high flavor beer porter really is. In this age of "Imperial Everything," sometimes we need to step back and realize the skill, effort, and nuance some of these lower alcohol beers have. And it just plain drinks good! Tons of flavor with drinkability? Sign me up.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-65786606676299295682011-03-28T18:37:00.001-04:002011-03-28T18:37:51.722-04:00Clown Shoes, Hoppy Feet Black IPA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESW6p8XvITjrGh3vPjVbYChXwjYyMyj-0YuKpJH4Bz0M81sYK1TNe4sa1P_hv6S9T5HGZuzMUWFJDHry1V4MvSqCM6xvl5R0q5veI1wOGp-KgtHxCGf7ojfIDk0Z797p4wBAOBscmROI/s1600/DSCN1300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESW6p8XvITjrGh3vPjVbYChXwjYyMyj-0YuKpJH4Bz0M81sYK1TNe4sa1P_hv6S9T5HGZuzMUWFJDHry1V4MvSqCM6xvl5R0q5veI1wOGp-KgtHxCGf7ojfIDk0Z797p4wBAOBscmROI/s320/DSCN1300.JPG" width="240" /></a></div> <br />
Well, let's keep this ball rollin' shall we? Another excellent beer from the booming beer-state of Massachusetts. There have been a large number of new and exciting beer-ventures starting up in Mass (or, as I refer to it: Connecticut's Hat), and the Clown Shoes line has come out as a clear frontrunner. Their Black IPA, the new, hot beer style on the scene has become (in this beer geek's mind) a benchmark for the style. If you have one Black IPA this year, make it this one.<br />
<a name='more'></a><br />
Clown Shoes<br />
Grade: A<br />
<br />
This beer pours as black as the stout I just reviewed, but the head is much lighter in color. It's super creamy, thick, and laces the glass like crazy. The aroma jumping up from this beer is heady, to say the least. Huge hop notes, grapefruit, peach, pine, and citrus mingle with the darker, more mocha-like aromas of the malts. It isn't a combination that you would think would work (and in many cases doesn't), but here I'm in love with it. There's toast and bread in the nose as well, combining with some sweeter caramel to round out the aroma.<br />
<br />
Mouthfeel is medium, edging slightly into the thicker zone until the carbonation steps in to lighten things up. The citrus from the hops carry into the flavor, enlivened by the chocolate and the roast. The bitterness is absolutely there, there's no mistaking this is an IPA. However that roast element puts a whole new layer on the flavor, combining with the slightly sweeter bready/caramel in the background. This beer is an amazing example of balance between such strong flavors. Roast and aggressive hops are two elements in beer that rarely work well together. <br />
<br />
The Black IPA (Dark IPA, Cascadian Dark Ale, etc) is a fairly new style to the world of beer, and it's been attempted by almost every major brewer in the US. Unlike so many of the examples from those brewers, I feel like this beer is exactly what a Black IPA should be. It's not just another hoppy stout, nor is it an IPA that they tossed a bunch of roasted malts into, like so many others have made before. This is something much more than that, it's a re-imagining the use of roasted malts and American hops in beer.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-46097975171254012052011-03-27T18:48:00.000-04:002011-03-27T18:48:00.663-04:002009 Great Lakes, Blackout Stout<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckVQdLtDJNDMDsaQeKEehZoMNCaEL-BUvgctVkDR-Qbf820UmJkcRv0HuS6-sWI8lXMbzvr3V_M0hgfV0XeOxlJIrMsST5zG4PYx_XtSOPCyrAj4NygeC94cMumZzq34Ovop2LECTpQk/s1600/DSCN1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckVQdLtDJNDMDsaQeKEehZoMNCaEL-BUvgctVkDR-Qbf820UmJkcRv0HuS6-sWI8lXMbzvr3V_M0hgfV0XeOxlJIrMsST5zG4PYx_XtSOPCyrAj4NygeC94cMumZzq34Ovop2LECTpQk/s320/DSCN1294.JPG" width="240" /></a></div> <br />
Check. Check. This thing on?<br />
<br />
Oh look! A keyboard! *blows off dust* Perhaps I can write something with it! But what about?<br />
<br />
How about.....beer?<br />
<br />
Pulling this one out of the cellar, and it has about as much dust on it as this blog does.<br />
<br />
<a name='more'></a>Great Lakes Brewing Company<br />
Grade: B<br />
<br />
I'll admit, I'm not much of a beer trader. The phenomenon appeared when beer geeks from across the country realized that they could trade beers with each other, going over the heads of distributors and negating the need to spend days in a car and hundreds on gas just to reach a state where their favorite beer was available. To me, <a href="http://burgersandbrews.blogspot.com/2010/01/imperial-stout-trooper-cask-with-cherry.html">Imperial Stout Trooper</a> is a local treasure. Wonderful, but accessible. To someone in the Midwest, it's a legend only whispered in dark corners, talked about, but never seen. To a New Englander, New Holland's Dragon's Milk is just as legendary, and just as unattainable. So when this New Englander traded a couple bottles of IST with a Midwesterner for a couple bottles of Dragon's Milk, imagine this New Englander's surprise when the generous Midwesterner included a bonus bottle of Great Lakes Brewing Company's Blackout Stout in the box!<br />
<br />
A thick, mocha-colored head leaps up from this beer and laces the glass very nicely. As it sits, the head forms a meringue that obstinately sits and doesn't move. The aromas are powerful, big pungant dark fruit and raisin notes, some brown sugar and some roast chime in too. Mouthfeel is smooth, yet not thick or viscous. The flavors of chocolate, toasted rye bread, and coffee are much more pronounced on the tongue than they were in the aroma. The raisin and fig elements are there, but they take a background to the more earthy, chocolaty flavors.<br />
<br />
As a beer that's been cellared since 2009, it's remarkable how well this has held up. The flavors that you associate with aged beer are here, but the true flavor of those roasted malts still perpetuate. It's certainly not a bitter beer, either from hops or from the roasted malts (if hops were here, they've long since dropped out). There is a wonderful roundness with this beer, well proportioned ingredients that come together to make something more than the sum of it's parts. It's no lightweight, however. The 9% ABV is there, mostly in the warming sensation while drinking it, but also in a slight alcohol sweetness that can linger on the back of the tongue. <br />
<br />
This is one of those beers that I would use as an example of "complex balance." Generally, this beer drinks good. I can take sip after sip, I can have another pint if you offered it to me (even in it's aged state). On a more in-depth level, there's no lack of flavors to explore. Chocolate, earth, mocha, spice, raisin, fig, bread, anise, burnt sugar...the list can go on and on. A plethora of flavors, but all coming together to work in harmony.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-79637398360902352012011-02-14T19:08:00.003-05:002011-02-22T19:39:58.096-05:00Bigfeet: '09, '10, '11 Vertical Tasting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj5PcC9Z8idYI_QOE6Ws3qh39mdp3wC3g9LBNCMqQ8gzJ6-waXKU1FLuGkUI0mVQji597cA8Q2KdNhJrCzkoBD7IuMoPfxRirW6PWm3NmYkZC9_o_XIRJkjLLJy0J6jYoNUUWN7o5wNM/s1600/DSCN1272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj5PcC9Z8idYI_QOE6Ws3qh39mdp3wC3g9LBNCMqQ8gzJ6-waXKU1FLuGkUI0mVQji597cA8Q2KdNhJrCzkoBD7IuMoPfxRirW6PWm3NmYkZC9_o_XIRJkjLLJy0J6jYoNUUWN7o5wNM/s320/DSCN1272.JPG" width="320" /></a></div><br />
I wrote not to long ago about a vertical tasting I did of <a href="http://burgersandbrews.blogspot.com/2011/01/new-years-eve-celebrations-through.html">Sierra Nevada's Celebration</a>, and came to the conclusion that just because a beer has the same label year to year, doesn't mean what's in the bottle is the same year to year. Building off of this idea, I reached into my cellar and brought a few bottles of Bigfoot into the light. Granted, this is one of my favorite beers from one of my favorite breweries. One might think this makes me biased, and I'd have to admit that I am. However just because I've already passed judgment on this beer and found it outstanding, there still is much to learn about how beer develops over time, and the role hops and malt play in that development.<br />
<a name='more'></a><br />
2009<br />
Grade: A<br />
<br />
Pours fairly cloudy, very nearly opaque, with a nice dark auburn color and highlights of red and gold. The head is a foamy light tan that recedes into a coating on the beer after leaving nice lacing on the glass. The aroma is powerful, to say the least. Malt leads here, dark molasses and something like darkly toasted rye bread come out. There's a bit of candy-like sweetness in the aroma as well, most likely from the high alcohol content. There are still some lingering hop elements that smell earthy and spicy, maybe a touch of pine as well. The aroma is complex and intriguing. Mouthfeel is a bit creamy, little carbonation, but it finishes nicely dry. The most interesting thing I find about the flavor is how balanced this is. The elements of dark toasted bread, caramel and molasses, and earthy hops combine to make this one of the best aged beers I've ever tried. One thing I find (pleasantly) odd is I don't taste any of the prune, plum, fig, or raisin flavors your normally associate with an aged beer. I like it even more as it warms, the alcohol is so well restrained that even at 55 degrees it still doesn't taste hot or harsh. This is an absolute pleasure, and I'm sad that I have to put the bottle aside to try the others before my palate is blown.<br />
<br />
2010<br />
Grade: A-<br />
<br />
The head comes up a little more readily than in the 2009, and with a slightly lighter color as well. This beer is much clearer than the last, with a much more rich deep red color. Aroma is much more subdued here, which I find odd. Some of the same toasty, caramel-like elements are there, and there are herbal, slightly spicy hop aromas too. Overall I'm hunting for the nose on this beer. Not quite as creamy of a mouthfeel, the carbonation is a little more alive here, but as ever a dry finish. The flavor in this beer more than makes up for it's lack in aroma. Sweet toffee and caramel are juxtaposed against tropical fruit and peach flavors from the hops. The alcohol takes a back seat, except for that tell-tale warming sensation that lets you know you're drinking a 9.6% abv beer. A completely different flavor profile than that of the 2009, but just as balanced and drinkable. The hops are much more flavorful here, and while the bitterness is there, it's countered by the massive amounts of sweeter malts. The result allows you to taste multiple nuances of the ingredients, the caramel and toast from the malts, the peach and stone fruit from the hops, and the crisp bitterness that scrubs the tongue and gets you ready for another sip.<br />
<br />
2011<br />
Grade: A-<br />
<br />
The tan head comes up with a bit of coaxing, but falls into the beer more completely than the other two. This beer a very nice red hue, with a bit of brown that makes me think of mahogany. It's also the most clear of the three, I can read this post through it. The nose is full of floral hops, combining with a toasty and slightly cereal malt presence. There is a little sweetness in the aroma, which makes me think of a double IPA (which when fresh, this beer is commonly referred to as). The carbonation is much more lively here, scrubbing the tongue and adding an acidity that the other two beers did not have at all. Hops are bursting in the flavor; floral, earth, pine, peach, and grass. The malts are certainly there, but the toast and caramel that I tasted in the other two are certainly taking a backseat to the hop flavor. Bitterness is also higher here, aided by the acidic carbonation. While this is a different animal entirely from both the 2009 and the 2010, I'm seeing how the ingredients in this beer change over time. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNkXXzpHR9xQh4inLUKsSH045HtdxpKpVXYvROh7evuUEHJ-stfPpE9tOLWQErswPEcGhOw8wFVxjf5kIa1FZwgkS07tgM5Npv9B_XTfCs9hDgj2crD9FWUN63iV2-lKySTYsy4IQsw4/s1600/DSCN1271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNkXXzpHR9xQh4inLUKsSH045HtdxpKpVXYvROh7evuUEHJ-stfPpE9tOLWQErswPEcGhOw8wFVxjf5kIa1FZwgkS07tgM5Npv9B_XTfCs9hDgj2crD9FWUN63iV2-lKySTYsy4IQsw4/s320/DSCN1271.JPG" width="240" /></a></div>Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-67742153457178822082011-02-10T07:01:00.000-05:002011-02-10T07:01:49.972-05:00Top Of The Class!<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxQdUofY4x4sllKddEQTmY9fE84nmWhlRuFfP0807Z-5mAVd_pkHZ3274VpGNwCv8NoEIptH2B2gqisTAuBw6UrcLQS48S9ba44jw0uSrGQ6KsLZh-enHPU7avl1ZgMutW7Sd5DWNhic/s1600/wikio.jpg" /></div>I want to give a big thanks to all the people who wasted their perfectly good time reading about beer on Burgers and Brews. Because of you guys, this blog has been featured in the <a href="http://www.wikio.com/blogs/top/beer">Wikio Top 20</a> for beer two months in the row! Out of the literally thousands of blogs listed on the site, you guys brought this one up to the #10 spot in January, and we're still sticking around with the #18 spot for February. Guess this means I need to get off my ass and get a few more articles done.<br />
<br />
To the beer store!Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-18839770647512260032011-01-31T19:11:00.000-05:002011-01-31T19:11:44.176-05:00Sierra Nevada, Hoptimum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3xCdIM71dbC_omGO9RP-TOKAhjzUlQy7khSI60Kzv0_I9V6RJuBxYLBCT4lTKRFSz7NeGOkrVRhBYbV3GrefZ_CFiH4XqkGjnhDaSv-gvVCrBPN6T1cFeG4qJnRDg28hpzzNYPwF6Pc/s1600/DSCN1251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3xCdIM71dbC_omGO9RP-TOKAhjzUlQy7khSI60Kzv0_I9V6RJuBxYLBCT4lTKRFSz7NeGOkrVRhBYbV3GrefZ_CFiH4XqkGjnhDaSv-gvVCrBPN6T1cFeG4qJnRDg28hpzzNYPwF6Pc/s320/DSCN1251.JPG" width="240" /></a></div><br />
Sierra Nevada Brewing Co.<br />
Grade: A-<br />
<br />
A big shout-out and thanks to my friends at <a href="http://www.sonomawineusa.com/">Sonoma Wines and Spirits</a> for hooking me up with this lovely little bottle. It's rare to find people who strive to be purveyors of fine beer, and approach it with such zeal. I am very lucky to have local business owners who care as much as I do about a simple little thing like beer. Be sure to check out their blog at <a href="http://thecorkstopshere.blogspot.com/">The Cork Stops Here</a> for some well written reviews of all things fermented.<br />
<br />
Ok, let's just begin with the fact that I want the label of this beer blown up poster-size and hung on my wall. That aside, the buzz around this beer puts it dangerously close to the "hype beer" status. Limited in quantity, sought after by geeks of all backgrounds, and from a brewery known to deliver on excellence in the hop department. All these things together make for a lot of media (ok, <i>blogger</i>) attention, which tends to inflate expectations. I purposely wanted to avoid that so it didn't influence my delicate palate. I failed miserably. But in the interest of journalistic integrity, I forced myself to erase the memories of others reactions and form my own opinions. Had I known exactly how strong this beer was, I could have just had a bottle and erased all the memories I wanted. <br />
<a name='more'></a><br />
A nice creamy head tops a crystal clear, brass colored beer. Very floral hops in the nose. Pine, citrus, peach, some slight tropical fruit, and maybe a little resin. There are some slightly sweet alcohol notes coming through as well, most likely from that 10% ABV.<br />
<br />
Mouthfeel is fairly heavy, and while the carbonation isn't low, it certainly doesn't cut through the thick malt presence. Hops continue into the flavor, bright and fruity, with some citrus accents. I'm getting a lot of peach and tropical fruit nuances from the hops, which is working well with the bigger malt backbone. The bitterness is actually quite restrained, working to dry out the finish but certainly not getting in the way of the flavor of either hops or malt. There is some warming as you drink this beer, and there is a bit of alcohol hotness in the flavor as well. Neither of these things are particularly distracting, but they're noticeable.<br />
<br />
I'm liking the showcase of the hop flavor without the usual accompanying bitterness, it really allows you to taste the nuances of those hops. I'm not sure if it's aided by the high alcohol, but I haven't had a beer that allowed you to taste those differences that wasn't Imperial. It's a well brewed beer, but while Sierra Nevada remains my favorite brewery, I can't say it's the best I've ever had (not to say it isn't up there though).<br />
<br />
There are many out there comparing this beer to Russian River's Pliny the Elder, and unfortunately I can't agree with them. There's a drinkability aspect to Pliny that allows you to have one after the other, with Hoptimum I'm finding that one pint is good, but it's enough. The alcohol in this beer isn't exactly hidden (in it's flavor or in it's effects), and I think that's the only problem. Otherwise this is an excellent hop-centric beer from a brewery that (I believe) started America's love affair with the hop.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com1tag:blogger.com,1999:blog-4834373962215806791.post-2813983259076274332011-01-03T21:17:00.001-05:002011-01-03T21:18:53.756-05:00New Years Eve: Celebrations Through The Years<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3v8o74gZxRBi9luoFpV8jJXSwXdrz8jmuvnhHvpoHPRBldeUqStY1Gi-f3TVn_fcKZvVh8K8yRJJmcwuS_lQumGv5rEuTQfBZ3Ds-pcn9PQDOUQtlEjdSCgLypCpYyTi39kgAsCcahZM/s1600/DSCN1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3v8o74gZxRBi9luoFpV8jJXSwXdrz8jmuvnhHvpoHPRBldeUqStY1Gi-f3TVn_fcKZvVh8K8yRJJmcwuS_lQumGv5rEuTQfBZ3Ds-pcn9PQDOUQtlEjdSCgLypCpYyTi39kgAsCcahZM/s320/DSCN1227.JPG" width="320" /></a></div> <br />
Well, with the year coming to a close and everyone posting about the special beers they popped on New Years, I figured I'd throw my hat into the ring. While I didn't have anything insanely rare (well, there <i>was</i> that bottle of Utopias that was going around), I did bring out a few bottles of Sierra Nevada Celebration that I had been saving each year since 2008. I've had vintage Sierra Nevada Bigfoot barleywine before, but I wanted to try their other famous seasonal with some age on it, and I was a bit surprised by what I found.<br />
<a name='more'></a><br />
2008 Celebration<br />
Grade: B<br />
<br />
Pours a nice hazy orange with some amber highlights, and a slightly thin head that dissipates relatively quickly. The citrus hops in the nose is still extremely potent, which is surprising after so long in the bottle. There's some malty sweetness in the aroma as well, almost candy-like. The body is medium to medium-light, with a crisp level of carbonation that scrubs the tongue. Hops are still in the front of the flavor, but now there are other things trying to compete. There are some raisin, prune, and other dark fruit flavors coming in to play, and a bit of the wet-cardboard you get with older beers. Some of these flavors certainly are the effects of oxidation and age, like some of the molasses and brown sugar left in the aftertaste. However I don't feel like these elements detract from the beer, in fact I think it lends a great new dimension to a beer that's widely known and loved. If you're trying to get someone into the world of aged beers, I think this one is a good first step.<br />
<br />
2009 Celebration<br />
Grade: B-<br />
<br />
The 2009 pours the same hazy orange/amber, but this time the head is more creamy and sticks around longer. The well-known citrus of the hops comes through as expected in the aroma, except that there is a great toasty malt presence too. I can get more variety in the hop nose as well, more grassy, piney hops that weren't in the 2008. The mouthfeel is medium and crisp, but the flavor has an immediate off note to it. It tastes a bit like burnt rubber, a bit acrid. The hops are much more forward in the flavor here, as well as in bitterness. But I think it's from that hop bitterness that I'm getting that off/burnt flavor from. The malts are more clean and crisp here, with toasty bready flavors that work to balance the hops. The dark fruit flavors from the 2008 aren't really here, except for faint notes of raisins in the aftertaste. Overall? I'm not sold on this one. It isn't quite the unique beer that the 2008 is, and it's not the fresh beer that the 2010 is. Looks like this beer needs to be either two years old or two weeks old. <br />
<br />
2010 Celebration<br />
Grade: A<br />
<br />
A creamy, rocky head leaps up from this relatively clear, light amber beer. I'm not surprised to see that the color is lighter than the older beers, due to them being oxidized over time. However what I am surprised by is the clarity of this years offering. Unlike the previous two, 2010 is much less hazy and allows much more light through it. It isn't brilliantly clear by any means, but this beer makes the other two look murky by comparison. Intense, green hop aroma explode from the glass. Citrus, grapefruit, peach, pineapple, and a little grassy pine comprise the nose. The mouthfeel is fuller than the 2009, with slightly less carbonation and a creamier feel. Hops are front and center in the flavor as well, but these are different hops than the 2009, or at least they're much fresher. The fruity aromas of the hops are echoed in the flavor, rounding out a bitterness that seems much more dialed down than that of the 2009. The malts are simple, but effective here. They maintain just enough sweetness to counter the hops, but by no means impede them. This beer is why so many beer-geeks clamor for this ale year after year.<br />
<br />
Maybe there's a bell curve with aging this beer. It's good when it's fresh, it's not so good after a year, and then after two years it's good again. It's possible. Another explanation (the one that I'm leaning towards) is that Sierra Nevada tweaks their recipe each year. Hops after all are an agricultural ingredient, different from crop to crop. Those differences would account for the flavor changes that seem to have occurred through the years. I went into this tasting thinking that I would simply be trying the same beer, with differing amounts of age on them. What I discovered is that, like a wine-grape vintage, each year the beer is unique. The brewer is tasked with making the best beer possible with the ingredients available to them. But just because a beer carries the same label year to year, doesn't mean the beer inside the bottle is a clone of the year previous.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com1tag:blogger.com,1999:blog-4834373962215806791.post-26382385098070867932010-12-21T11:14:00.001-05:002010-12-21T11:15:48.756-05:00Beer in Africa: Tusker Premium Lager<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlP-Hl5yf0cHw0spMAgoyaF_ESRVGO9YaKoXNIOM8os-tgGEVPL8gB_GsEPRaF1QSmlSKmgh8knyghEDrnTAgVwLaEi8ranh-gWRM0jkVpRR2tiiRU4U0_ygFul1sbq8j4ADslu4yEUfM/s1600/DSCN1146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlP-Hl5yf0cHw0spMAgoyaF_ESRVGO9YaKoXNIOM8os-tgGEVPL8gB_GsEPRaF1QSmlSKmgh8knyghEDrnTAgVwLaEi8ranh-gWRM0jkVpRR2tiiRU4U0_ygFul1sbq8j4ADslu4yEUfM/s320/DSCN1146.JPG" width="240" /></a></div><br />
Recently a friend of mine traveled to Kenya with <a href="http://www.build-africa.org/">Build Africa</a>, an organization that works in rural African areas to help create education and income opportunities. Part of her trip included a several day hike up Mt. Kilimanjaro, culminating (in my mind at least) with a few beers at a local watering hole. Knowing the love that my friends and I have for unique beer, she smuggled a few bottles back in her socks.<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2klv_5rR17Lemgux5u56I5poftIb7yX3myaz3c38nSEsQfXUMM4JKieq9jK4UPI5wOUi_KaeV7vjiURya01XF0iDYbieqw7QaI2xBHcQJw-nYKbz36520reXkQiFWA_DNtf5mxT8A9A/s1600/76439_850531491001_9011759_47360137_7233525_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2klv_5rR17Lemgux5u56I5poftIb7yX3myaz3c38nSEsQfXUMM4JKieq9jK4UPI5wOUi_KaeV7vjiURya01XF0iDYbieqw7QaI2xBHcQJw-nYKbz36520reXkQiFWA_DNtf5mxT8A9A/s320/76439_850531491001_9011759_47360137_7233525_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tusker is like every other industrial lager in that it's light bodied, crisp, low on taste, and widely available. The other common factor is that it's highly drinkable. I think it's safe to say that most places in Africa are pretty darn hot, and after hiking the tallest mountain on the continent I'd want something light and refreshing. Enter Tusker. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I can't say that this is the best beer I've ever had, but it isn't the worst either. It doesn't have any flaws, there aren't any off-flavors, and since it was smuggled back directly from it's origin, it's actually very fresh. The only issue is that it's unremarkable in light of all the amazing craft beer here in the States. It is interesting to see how mass-produced lagers aren't just an American tradition, but all over the world people are drinking essentially the same kind of beer, even if the labels are different. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The perception might be that Africa is slightly backwards, a "third world" continent. But Tusker is an African-made beer, brewed and distributed by Africans. It's obvious that they know how to brew a good, clean beer, and they can package and distribute that beer just as well as any of the "big guys" here in the US. While politics and poverty might still be the country's image, I at least know that if I find myself there, I can get a good cold one.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjI3XpJJNKf86alZ1RikdwNB6DBSMW2wfqUZdev_BKbE8AisRe0m6XYQQUO7fsO3bSOHI-BGmuhBLQQZXQ71H0JyxzqomJP-eDI77eNSVgAxssDazmIiQWYAksli23EOXpmUxAQ2WmnY/s1600/150835_850539310331_9011759_47360354_790050_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjI3XpJJNKf86alZ1RikdwNB6DBSMW2wfqUZdev_BKbE8AisRe0m6XYQQUO7fsO3bSOHI-BGmuhBLQQZXQ71H0JyxzqomJP-eDI77eNSVgAxssDazmIiQWYAksli23EOXpmUxAQ2WmnY/s320/150835_850539310331_9011759_47360354_790050_n.jpg" width="320" /></a></div>Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-2522050662576116252010-12-05T12:13:00.001-05:002010-12-05T12:16:29.647-05:00The Session #46 WrapupWow. Apparently you guys had a lot to say about unexpected and surprising beer experiences! Here's a rundown of everyone's posts, it made for (a lot of) damn good reading!<br />
<br />
<a href="http://thebeernut.blogspot.com/2010/12/subterranean-homesick-booze.html">The Beer Nut</a> wrote about a local brewpub in Dublin, Ireland that had been coasting downhill for some time. On his last visit, he was surprised to find that management has revitalized the establishment, complete with a new brewer and a unique beer lineup.<br />
<br />
Tom at <a href="http://www.lugwrenchbrewing.com/2010/12/session-46-unexpected-malt-discovery.html">Lug Wrench Brewing Company</a> discovered that a local distillery malted and smoked their own barley to make their whiskey. Using local 6-row barley and apple and cherry wood, they achieved a unique smoke flavor in the finished product. Tom was lucky enough to walk away with some of that special malt, and brewed a great sounding rauchbier.<br />
<br />
Derrick at <a href="http://beer-runner.blogspot.com/2010/12/session-46-nothings-shocking.html">Ramblings of a Beer Runner</a> talked about how finding craft beer in places like 7-11 and Safeway isn't that unusual anymore, but that five years ago, it would have been shocking.<br />
<br />
The eminent <a href="http://appellationbeer.com/blog/session-46-great-beer-finds/" rel="nofollow">Stan Hieronymus</a> from Appellation Beer wrote about how at any given turn you can land in a craft beer haven, like the Cat's Paw Casino in Bozeman, Montana advertising "20 microbrews for $1."<br />
<br />
David at <a href="http://www.beerphxation.com/2010/12/session-46-unexpected-discovery.html">Beer PHXation</a> remembered a trip to New Hampshire that lead him to the door of Moat Mountain Brewing Co. He was impressed with the quality for such a small town place, and suggests making it your center of operations if you travel up that way.<br />
<br />
Lew from <a href="http://lewbryson.blogspot.com/2010/08/surprised-in-boonies.html">Seen Through a Glass</a> recalled a trip to the boonies in Pennsylvania, which resulted in a stop at a local watering hole, plastered with Coors Lite signs. With low expectations he entered, and was amazed to see things like Tröegs Trogenator and Steenbrugge Tripel on the tap handles.<br />
<br />
Simon writes on <a href="http://www.reluctantscooper.co.uk/2010/12/session-46-unexpected-discovery.html">The Reluctant Scooper</a> about his experience with a well known name, Chimay. Despite how much he knew about the beer itself, the community where it's produced offered many revelations.<br />
<br />
Bob from <a href="http://beer.bobarnott.com/2010/12/03/the-session-46-bir-fud/">beer.bobarnott.com</a> told us about a trip to Italy, where his prejudice about the beer was wonderfully dispelled as he enjoyed a flavorful, hoppy Italian beer at a beer bar called "Bir & Fud."<br />
<br />
Greg at <a href="http://www.pourcurator.com/2010/12/session-46-corporate-campaigns-by.html">The Pour Curator</a> takes a different tack and examines how two beer companies work to keep their advertising intriguing and unexpected.<br />
<br />
Jay Brooks of the <a href="http://brookstonbeerbulletin.com/session-46-an-unexpected-discovery/">Brookston Beer Bulletin</a> says "In the intervening 30+ years since those first unexpected beer experiences when I lived in New York, the journey I started then has led me to one unexpected discovery after another." <br />
<br />
Jon wrote on <a href="http://www.thebrewsite.com/2010/12/03/the-session-46-an-unexpected-discovery.php">The Brew Site</a> about discovering great beer at, of all places, an Oregon wine tasting room. He discovered that the winery owner is the sister of Vinnie Cilurzo, owner of Russian River Brewing Co., and therefore always has Pliny the Elder on tap.<br />
<br />
Mark at <a href="http://beer.kaedrin.com/2010/12/the-session-and-ommegang-adoration-ale.html">Kaedrin Beer Blog</a> recalls when, while still a Natty Ice drinker, he pointed randomly at a beer menu and ended up with Ommegang Hennepin. The result blew his mind, and to honor that he reviews Ommegang's new offering, Adoration.<br />
<br />
Sean from <a href="http://www.beersearchparty.com/?p=5693">Beer Search Party</a> writes about two experiences where he was in the right place at the right time. At two events, fellow beer geeks shared rare beers with him, completely randomly and out of a shared love of good beer.<br />
<br />
At <a href="http://www.brewedforthought.com/?p=3626">Brewed For Thought</a>, Mario tells us about a business trip that took him to North Carolina. After being discouraged by his research on the area, he finds out that one of the executives of the company he's meeting with owns a brewery, just outside of town.<br />
<br />
Alan at <a href="http://beerblog.genx40.com/archive/2010/december/session46on">A Good Beer Blog</a> posted about a rare Westvleteren 8 that was shipped to him from Europe, a surprise payment for an advertising job.<br />
<br />
Jay from <a href="http://abeerinhand.blogspot.com/2010/12/session-46-unexpected-discovery.html">A Beer In Hand</a> talks about a favorite local taproom, famous for their craft beers and low prices. One day bombers of Stone's Vertical Epic appeared on the menu...for $5!<br />
<br />
Thomas at the <a href="http://geistbear.blogware.com/">Geistbear Brewing Blog</a> recently moved to North Carolina, and was disappointed by the beer scene. But things were changing, rapidly. "Maps of course are static documents and can't tell you the changes happening behind the pins or what is going on with the people on the ground." There have been at least six brewery openings since he's arrived with more on the way, showing that North Carolina is ground zero for the next craft beer boom.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com2tag:blogger.com,1999:blog-4834373962215806791.post-24886326966609510792010-12-03T09:37:00.000-05:002010-12-03T09:37:19.173-05:00The Session #46: An Unexpected Discovery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3AY80dWjNB6qt8Yd0zXhQV6rQNxv7x7QTToOfG17NtX00VtLDwGv7GAvIl4cEgVzKrKCHBJujkc09VoAN7fYynsZiHKtB9ckw_wgXTFrpzif8RGbhkRizZyQMHHs6YDi8geyPh9Bh2A/s1600/untitled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3AY80dWjNB6qt8Yd0zXhQV6rQNxv7x7QTToOfG17NtX00VtLDwGv7GAvIl4cEgVzKrKCHBJujkc09VoAN7fYynsZiHKtB9ckw_wgXTFrpzif8RGbhkRizZyQMHHs6YDi8geyPh9Bh2A/s320/untitled.JPG" /></a></div><br />
<i>The Session is a monthly collaboration of beer bloggers that share their views on a common theme. This month Burgers and Brews is hosting the topic "An Unexpected Discovery," finding craft beer in the last place you were looking for it. I've asked people to share a place where they've accidentally stumbled upon a new or interesting beer, or share an experience where they've been surprised by a new brewery or beer style</i>. <br />
<br />
As a self admitted beer-geek I seek every opportunity I can to find new beers. While traveling I make it a point to research, look up reviews online, and map out the closest beer bar, brewpub, or bottle shop. Some might call this anal. I call it being thorough. But more often than not, it’s the unintended beer discovery that gives me the most thrill. It might be a run down dive, a yuppie bar, a backcountry gas station, or a sketchy bodega, but when I find good craft beer in places like this, completely unlooked for, it’s more rewarding than all those planned brewery visits.<br />
<br />
<a name='more'></a>While traveling to Colorado recently I endeavored to experience as much of the beer scene on the way as possible, culminating of course in Denver, a beer haven if there ever was one (there’s a reason the <a href="http://www.greatamericanbeerfestival.com/">Great American Beer Festival</a> is held there every year). I was a bit worried though, because there were a lot of states between Connecticut and Colorado that aren’t exactly on the cutting edge of beer. My prejudice led me to be lax in my research, so as we were passing through Columbus, Ohio I wasn’t expecting to find anything interesting. I love being wrong.<br />
<br />
In search of lunch and a cold beer we parked in the first space we could find on the street in Columbus. We noticed a little shop across the way that apparently was a hot dog joint. It didn’t look like much, and with a name like <a href="http://dirtyfrankscolumbus.com/">Dirty Frank’s</a> it didn’t instill confidence. We shuffled into the place and were surprised to see a full sized bar running the length of the small shop. On tap were at least eight different beers, ranging from <a href="http://www.newbelgium.com/">New Belgium’s</a> Ranger IPA to the local <a href="http://www.greatlakesbrewing.com/">Great Lakes</a> Dortmunder Gold. The bottle list was small, but included Delirium Tremens and something I haven’t seen before, <a href="http://www.ofallonbrewery.com/">O’Fallon Brewing</a> Hemp Hop Rye, an amber ale made with hemp seeds. It just so happened that it was also the $3 bottle special of the day. I ordered three.<br />
<br />
While I can’t say it was a religious experience, the beer was very drinkable and was precisely the cure for the hot summer weather. Combined with a specialty hot dog menu that was over thirty items long, all of which were $3 to $4, we were in heaven. At this point we were behind schedule, we needed to get back on the road in order to make it to the next destination in time. However the cool air conditioning, the good cheap food, and a very respectable taplist lulled us into a sense of relaxation and comfort. Yeah we wouldn’t be getting into our destination until 1am, so what? We were having fun, and we had discovered a little beer spot that as far as we knew, was completely off the map. <br />
<br />
While the other beer destinations we went to on that trip might have had better beer, it was this random and completely unplanned stop in Columbus, Ohio that sticks in my mind. A ton of people know about the Falling Rock in Denver. How many people know about Dirty Frank’s?<br />
<br />
Tell us about a beer experience that took you by surprise. Post a link to your blog in the comments section below, and I'll consolidate them all into an easy to read separate post. I'm very excited to see everyone's response!Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com6tag:blogger.com,1999:blog-4834373962215806791.post-52036489128995202282010-11-26T16:05:00.002-05:002011-02-07T18:50:19.304-05:00Cavalry Brewing, Hatch Plug<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3afaSjbvHnYYRAqsU7H7rHkWgsh9jY0o2P4Etlf9sBn2qXG2D8G2hifD3zZhKRMjUlw9XVyrcbAEKGhMdZOisc8H8xyj-QOYTRJSXsUWzCD_etJiHvpy4MbuijCrGWjWvqGdZ0gf3-k/s1600/DSCN1138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3afaSjbvHnYYRAqsU7H7rHkWgsh9jY0o2P4Etlf9sBn2qXG2D8G2hifD3zZhKRMjUlw9XVyrcbAEKGhMdZOisc8H8xyj-QOYTRJSXsUWzCD_etJiHvpy4MbuijCrGWjWvqGdZ0gf3-k/s320/DSCN1138.JPG" width="320" /></a></div><br />
<a href="http://www.cavalrybrewing.com/index.html">Cavalry Brewing Co.</a><br />
Grade: A<br />
<br />
Cavalry is Connecticut's newest brewery, joining the likes of <a href="http://www.hookerbeer.com/">Hooker Brewing</a> and the large number of brewpubs in the state. Mike McCreary is the owner and brewer, and decided to pursue his dream after the economy collapsed in 2008. He themes his brewery and his beers on his years of military experience, and crafts them in the style he learned while brewing in the UK and Scotland. Brewing English style beers might not sound very sexy (no Quadruple Imperial IPA?), but that's exactly why these beers are so good. They're unassuming, simple, well made, and generally drinkable. Americans can't really appreciate English beer, mostly because by the time the stuff from England gets to us, it's seen better days. Enter Calvary, producing authentic, delicious, and most importantly, fresh examples of English beer. <br />
<a name='more'></a><br />
Pours absolutely crystal clear, with not much head that dissipates to a coating on the top of the beer. The color is light auburn, with reddish gold tones. Bready caramel comes up from the aroma, slightly sweet but with a grainy background. Some subtle fruit aromas are there as well, but take a back seat to the cereal-like grains. The flavor is full of bread, toast, biscuit, very light caramel and some very slight candy sweetness. There isn't much in the way of hop aroma or flavor, except for what I describe as a slight earthy/spicy note. The bitterness is there, keeping things dry and crisp and not overpowering the malts. <br />
<br />
This is a very tasty beer, it reminds me a lot of some Scottish 80 Shillings and some more English style milds and bitters I've had before. It's got a great cereal flavor from the malts that manages not to be cloyingly sweet at all. This is very drinkable, and a nice departure from the classic pale ale that most startup breweries do. Being able to deliver big malt flavor, while balancing drinkability with lower alcohol is a difficult job to say the least. Cavalry is a very welcome addition to the Connecticut brewing scene.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-42447928956339583722010-11-09T19:10:00.001-05:002010-11-09T19:12:17.012-05:00The Session #46, An Unexpected Discovery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs3kZWEZvce2MZs_B8A9Z5MEbKDNIJ34f2RhA8aoGJIcMLBmNnkas5Tb6MGW933bzfa1zZ-bXEqRFy3EfNYOjSFR7WcGTpHYEuXZ2qwdCb6DkehpFb1Bp1uH1T7yLSIEgb4H_5E4ZM1M/s1600/session_logo_all_text_200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs3kZWEZvce2MZs_B8A9Z5MEbKDNIJ34f2RhA8aoGJIcMLBmNnkas5Tb6MGW933bzfa1zZ-bXEqRFy3EfNYOjSFR7WcGTpHYEuXZ2qwdCb6DkehpFb1Bp1uH1T7yLSIEgb4H_5E4ZM1M/s1600/session_logo_all_text_200.jpg" /></a></div><br />
The Session is a monthly get-together of beer bloggers all posting on a common topic, and yours truly is hosting the next one! The Session was started by <a href="http://www.blogger.com/goog_262850240">Stan </a><b><a href="http://appellationbeer.com/blog/"><span style="font-weight: normal;">Hieronymous</span></a> </b>and <a href="http://brookstonbeerbulletin.com/">Jay Brooks</a>, and has been around for almost 3 years. It's produced some great topics and some great posts, so go check out the past Sessions <a href="http://brookstonbeerbulletin.com/the-sessions/">here</a>. <br />
<br />
I recently drove out to Colorado for a concert, and realized this was a perfect opportunity to stop at as many "beer destinations" as I could. I researched, plotted routes, looked at maps, and generally planned the entire trip around beer. What I was surprised to find was that despite all the amazing stops I planned, one of the best beer experiences of the trip was completely accidental. I found great beer in the last place I thought to look for it. <br />
<br />
Has this happened to you? Maybe you stumbled upon a no-name brewpub somewhere and found the perfect pale ale. Maybe, buried in the back of your local beer store, you found a dusty bottle of rare barleywine. Perhaps a friend turned you on to a beer that changed your mind about a brewery or a style. Write about a beer experience that took you by surprise. <br />
<br />
So here's how it works: write a post based on this topic on December 3rd, then post a link to your blog in the comments section here. I'll post a "roundup" of everyone's posts the next day. That's it!Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com12tag:blogger.com,1999:blog-4834373962215806791.post-89042111084560856152010-10-30T15:18:00.001-04:002010-10-30T15:19:14.557-04:00Sierra Nevada, Estate Homegrown Ale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY27kFo5gHmtH3h2CQEyZ4HNYEARwYOdRE3NfmBAUcYNRCuIx6ZkU2CVcsgWFJjT45E8vZDjEWa0P5dgC5CNTPfILmDGcZivqeCIiUFumf9xqo2sxieIOOsX0ZWOj2YLy5WcN1gtFEpI/s1600/DSCN0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY27kFo5gHmtH3h2CQEyZ4HNYEARwYOdRE3NfmBAUcYNRCuIx6ZkU2CVcsgWFJjT45E8vZDjEWa0P5dgC5CNTPfILmDGcZivqeCIiUFumf9xqo2sxieIOOsX0ZWOj2YLy5WcN1gtFEpI/s320/DSCN0934.JPG" width="240" /></a></div><br />
Sierra Nevada Brewing Co.<br />
Grade: A<br />
<br />
Estate is one of Sierra Nevada's annual releases, using the newly certified organic hops (and now barley) that they grew themselves on their own farmland. This beer, from beginning to end, was made by the brewers. Winemakers have long appreciated the idea of regional impact when it comes to ingredients. Cabernet grapes grown in France are not the same as Cabernet grapes grown in California. In the brewing world the ingredients all come from maltsters and commercial hop growers, sometimes from many regions. Therefore one brewing company may be using the exact same ingredients as the next one. Up until now the only way to differentiate between breweries was based on how they put those same ingredients together. Sierra Nevada has decided to do everything themselves, from growing barley from seed to harvesting their own hops. That means that the contents of this bottle are unique, and not reproducible anywhere else other than the Sierra Nevada Brewing Company in Chico, California. <br />
<a name='more'></a><br />
Pours a light amber, nicely clear with an offwhite head that laces up the glass something fierce. The color is a bit darker than some Sierra Nevada ales, mahogany and gold mix to make a combination much like the crystallized amber sap you see pre-historic insects trapped in. The aroma is absolutely, positively, irrefutably about hops. Pine, citrus, grass, grapefruit, resin, peach; it's like a hoppy wonderland. All the aromas are so pronounced, so floral that it really takes me aback. I have only had one or two beers that have smelled so wonderful as this, and I think one of them was a Sierra Nevada.<br />
<br />
Medium to light mouthfeel, with a restrained level of carbonation. While the aroma completely blew me away by it's unabashed celebration of the hop in all it's glory, the flavor is oddly subtle. The bitterness is not overwhelming at all, in fact it drinks a lot like a normal pale ale, maybe even less bitter than that. This doesn't mean that it's weak sauce, instead the focus seems to be in the flavor and aroma areas. Citrus, peach, and a general "floral" flavor are here, mixing ever so perfectly with a toasty malt balance that I've rarely experienced.<br />
<br />
I've written before about balance, and more often than not Sierra has been my example of what that is. Here is yet another facet of balance that Sierra yet again takes the lead on. Some brewers (and beer drinkers) equate "hoppiness" with bitterness, and to some extent that is true. But anyone can throw a bunch of hops into a beer and call it hoppy. It takes skill and years of experience to coax out the subtleties and nuance of the hop, to make it more than just a function of "bittering units" and treat it like the delicate and flavorful ingredient that it is. Sierra has succeeded in making a balanced, hoppy, flavorful, and most importantly in my book, drinkable beer. The tendency in the beer industry is to go big with your special releases, to blow the doors off your competition (and the tastebuds off consumer's tongues). Sierra has instead endeavored to make what can only be called a delicious beer, approachable by the novice and respected by the expert.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com2tag:blogger.com,1999:blog-4834373962215806791.post-84269350168755000772010-10-26T18:42:00.001-04:002010-10-26T18:44:02.038-04:00Stone Vertical Epic, 10.10.10<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFMGLvvXFj11uAVCMGrvdbYKbSexhpAuryKeglca0a0iSeIXOA_HB8z4DSS0RVjE4ooOYIq8CFApD9-jWVpeC5EqzSHSNmmYVOj4VACFVAi0VIs9TuW3Q9b28jBRqJP6Y8Q1Y1S4_YXY/s1600/DSCN0928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFMGLvvXFj11uAVCMGrvdbYKbSexhpAuryKeglca0a0iSeIXOA_HB8z4DSS0RVjE4ooOYIq8CFApD9-jWVpeC5EqzSHSNmmYVOj4VACFVAi0VIs9TuW3Q9b28jBRqJP6Y8Q1Y1S4_YXY/s320/DSCN0928.JPG" width="240" /></a></div> <br />
Stone Brewing Co.<br />
Grade: B-<br />
<br />
The Vertical Epic series is a unique and now quite famous anniversary offering from Stone Brewing. As we approach the final release date of 12.12.12, people around the world are clamoring to eBay and trading with other beer geeks trying to amass a complete collection of these beers, starting with the 02.02.02. You can check out my review of the 09.09.09 <a href="http://burgersandbrews.blogspot.com/2009/12/stone-brewing-co-vertical-epic-09-09-09.html">here</a>. Each year the beer is different, sometimes markedly so. This year Stone made a strong Belgian pale ale with, among other things, an addition of Muscat, Gewurztraminer, and Sauvignon Blanc wine grapes. <br />
<a name='more'></a><br />
Pours a pale straw color, with only a slight haze and a head that falls to a coating fairly quickly. Certainly a Belgian yeast character in the nose, full banana, clove, spice, floral elements, and a tiny hint of alcohol. Despite being "Belgian" in character, the aroma is clean and crisp, not carrying any sweet notes or funk at all. The mouthfeel is a bit coating, the carbonation is medium and doesn't really lift the beer off the tongue much. There is fruity sweetness, but not cloying at all. The wine grape juice is immediately noticeable, adding a very fresh fruit flavor to the banana of the Belgian yeast. The balance is fairly nice, the sweeter elements of the grapes aren't taking over the yeast character.<br />
<br />
There is a complexity in the background that is hard to nail down, but it feels like after every sip I'm missing something. Not that the beer is lacking, it just feels like there's an additional element or combination of elements that is hidden in the background. Will this come out more as it ages? I can only hope. Being a Belgian inspired ale, the hopping and bitterness is very minimal, but it still manages to finish semi-dry. I just wish the carbonation was a little higher, I feel like it might cut through some of the wine grape sweetness that at times can be a little full on the palate.<br />
<br />
Another inspired offering from Stone that goes well outside their comfort zone. I like when breweries try to expand their horizons, particularly breweries like Stone who have been labeled a "hoppy brewer." They makes tons of money selling those hoppy beers, they don't really <i>need </i>to do anything else. Yet they still are driven to push boundaries and experiment. Sometimes those experiments don't work. I can't say that this beer is to the standard that many of Stone's other beers are at. However I can say that they made an inspired, unique, and well crafted offering. One that I'm anxious to try come 12.12.12, when everyone around the world will be pulling out all their hoarded Vertical Epic beers.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-40563062396079075342010-10-12T06:48:00.002-04:002010-11-13T09:03:53.720-05:00Thomas Hardy, 1999<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OfMNHj8hp_7H37XxHcEUkJn-wcm1BDf0pCdIXSFDo5YNMM7ZZ6iPUgNeRUdR_LsjjredMdnoeLzyLPE8XRXu59BVtbMv5ezvZQ_rSJjzEv6t1XnrXbtdW_Ftf9DLDEWFQh9hSA_S950/s1600/DSCN0841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OfMNHj8hp_7H37XxHcEUkJn-wcm1BDf0pCdIXSFDo5YNMM7ZZ6iPUgNeRUdR_LsjjredMdnoeLzyLPE8XRXu59BVtbMv5ezvZQ_rSJjzEv6t1XnrXbtdW_Ftf9DLDEWFQh9hSA_S950/s320/DSCN0841.JPG" width="240" /></a></div><br />
Thomas Hardy<br />
Grade: C<br />
<br />
Ok, I know I said I wouldn’t do reviews on insanely rare and difficult to get beers, but this one literally fell into my lap. A friend of mine spotted a few of these in the back of some run-down backwoods liquor store and nabbed them. By stroke of luck he happened to grab the 1999 vintage, which was the last to be produced by the original English brewery.<br />
<a name='more'></a><br />
Thomas Hardy was probably the first beer to break the $5 per bottle mark in American markets. Now the likes of Brewdog and Dogfish Head regularly put out uber-expensive, 12 oz beers, usually ridiculously high in alcohol. These beers are sometimes referred to as “hype” beers, designed to stir up interest, but not lead sales. Both Dogfish Head and Brewdog have regular production beers, so they’re not relying on the sales of these hype beers. <br />
<br />
But Hardy is of a different ilk. Beer connoisseurs treat this beer like a rare port or cognac, trading different “vintages” that reach back to the sixties. It’s worth noting that this is absolutely the exception to the rule. If you stick a Bud Light in a cellar for a couple decades don’t expect it to come out tasting great. This is one of the few beers in the world that was not only expected to be aged, but was designed for it.<br />
<br />
Pours a deep, dark red with little to no head. Despite being bottle conditioned and most likely mis-handled, it is actually quite clear. The aroma is full of toffee, sweetness from the malts, some bread, and a little bit of caramel/butterscotch. There is a definite level of oxidation going on here, there’s a wet-cardboard nose mixed with damp cellar. The flavor is very sweet, but complex. Some raisin and prune are there, mixed with brown sugar and a toffee flavor. The bitterness is very subdued, in fact it’s hard to find at all. Alcohol is present as well, which is to be expected at about 11% alcohol by volume. The very low level of carbonation makes this beer feel very thick on the tongue. <br />
<br />
My colleagues were not impressed by this beer, and while I wasn’t completely disappointed I wasn’t going to jump on the Thomas Hardy bandwagon just yet. I think there are two types of beer appreciation, the first is that of an enthusiast, sitting around with friends, enjoying a few good pints, and relaxing at the end of a hard day. The other is that of a connoisseur, sipping at very rare, expensive, and hard to get beers and pondering every drop. Which do I fall into? I think it all comes down to what makes you happy. Does geeking-out and analyzing a beer to death do it for you? Then more power to you. Personally I like to sit back, share an interesting (and drinkable) beer with friends, and not worry too much about it. After all, it’s just beer guys. :)Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com4tag:blogger.com,1999:blog-4834373962215806791.post-47119133539912962532010-10-04T15:59:00.000-04:002010-10-04T15:59:53.670-04:0099!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSYbVjvxVBU55mtycXZ9taSXuzkJS4tSwCyvJ4O63oa-_n9kCN8evfy4aElDKUqbkNCNwySACtmX7JoZ8keh0G9VcuRd5JDDQ4uRd7ixNVj1fh-hlVIi9zsAP5LBZw3LVwYqQj6k2Geg/s1600/99%20BOTTLES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSYbVjvxVBU55mtycXZ9taSXuzkJS4tSwCyvJ4O63oa-_n9kCN8evfy4aElDKUqbkNCNwySACtmX7JoZ8keh0G9VcuRd5JDDQ4uRd7ixNVj1fh-hlVIi9zsAP5LBZw3LVwYqQj6k2Geg/s320/99%2520BOTTLES.jpg" width="238" /></a></div><br />
99 posts about beer on the blog, 99 posts about beer! Thanks to everyone who has choosen to waste their perfectly good time reading about my thoughts on beer.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com3tag:blogger.com,1999:blog-4834373962215806791.post-37105236172286464542010-09-30T12:31:00.001-04:002010-09-30T12:34:16.654-04:00The Session #44: Frankenstein Beers<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8XNU0UZ9IZprWl-vyNIu7x7kSU7fKhp9mNOin4ibPE9HPorai_hD4a90PkUdT4EqExv8fkSWGUqOlV468EhEeL36r3Iyq1XfeCC5URavTfEYHF2hhggSzOVhhNhqDKae94Wvh-jKbUo/s1600/untitled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8XNU0UZ9IZprWl-vyNIu7x7kSU7fKhp9mNOin4ibPE9HPorai_hD4a90PkUdT4EqExv8fkSWGUqOlV468EhEeL36r3Iyq1XfeCC5URavTfEYHF2hhggSzOVhhNhqDKae94Wvh-jKbUo/s1600/untitled.JPG" /></a></div><br />
<br />
This month The Session is hosted by Ashley from <a href="http://drinkwiththewench.com/">Drink With The Wench</a>, and in keeping with the Halloween theme of October she poses the topic of “Frankenstein Beers.” From her blog:<br />
<blockquote>Many craft brewers are like Frankenstein. They have become mad scientists obsessed with defying the laws of brewing and creating beers that transcend style guidelines. These “Frankenstein Beers” challenge the way people perceive beer. They are freaks of nature — big, bold and intense. The ingredients resemble those of a beer and the brewing process might appear to be normal, but some aspects of the entire experience are experimental, unorthodox and insane.<br />
<br />
An altercation with these beers produces confusion in the eye of the taster … is it a beer, or a monster? <br />
<a name='more'></a></blockquote>Frankenstein for me has always evoked the image of a huge man-like monster, intended by it’s creator to be greater than the sum of its mismatched parts. Depending on the version of the story, the monster is either an evil hulk bent on destroying the world, or a misunderstood and maligned gentle soul. Surprisingly it’s very easy to translate this idea into the beer world. <br />
<br />
Like Frankenstein, a lot of brewers have begun meddling with “hybrid” beer styles, combining (sometimes radically) different types into one. Like the two notions of Frankenstein, the evil monster and the misunderstood creation, two of these hybrid beers stick out for me. One is the Belgian IPA, and the other is the Black IPA.<br />
<br />
I feel like the Belgian IPA falls into the category of the movie monster that was rotten from the beginning. This new style looked good on paper, combining the citrusy and piney aspects of American hops with the fruity and spicy esters of Belgian yeast. However like Frankenstein, the result is not at all what was intended. The Belgian yeasts do not play well with the bitterness from the hops, resulting in a burnt plastic flavor that I’ve tasted across many examples of the style. <br />
<br />
The Black IPA (Dark IPA, Cascadian Dark Ale, that’s a whole ‘nother post) is an example of a good beer that is simply misunderstood. When presented with a Black IPA, a consumer might be confused. Is this a hoppy stout or a roasty IPA? Sometimes brewers themselves aren’t sure which way they want to take the style. Some try and take a standard stout recipe and load it with hops, while others approach it more like a schwartzbier, looking for dark color and only a hint of roast. At its core Black IPAs are good beers, the flavors make sense and work together. Like Mary Shelly’s Monster, it’s a beer style that is searching for its identity. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZLEgusNfOBuZZeURYoTMLNDRlglC-XLIwrwarzYeyEUCT1vIm2DHhDY-jZce2-A5TL8cQ_57_JgYW-6EdBRsWv3HgxCQaQsslf296f1L2K-nK-LytNs7khG7FKMGq6MxbfNXC76mYDo/s1600/frankenstein.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZLEgusNfOBuZZeURYoTMLNDRlglC-XLIwrwarzYeyEUCT1vIm2DHhDY-jZce2-A5TL8cQ_57_JgYW-6EdBRsWv3HgxCQaQsslf296f1L2K-nK-LytNs7khG7FKMGq6MxbfNXC76mYDo/s200/frankenstein.jpg" width="200" /></a></div>Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-54318249711139629792010-09-21T10:29:00.001-04:002010-09-21T11:07:25.880-04:00A Burger Worth Dying For, or My Food Is Trying to Kill Me<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduetMaFdR09xkkmo-4wVeZFuodN24RhULKYnOs_Flb8UuUyiAQY96MXne8vvor2OC0kWjuM-UOSc9pArSarwue00VEyCKiw4Xf66uZSn1zKAuumGVEP34zJiR0Pr0msS2ilVmLpdd2q0/s1600/untitled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduetMaFdR09xkkmo-4wVeZFuodN24RhULKYnOs_Flb8UuUyiAQY96MXne8vvor2OC0kWjuM-UOSc9pArSarwue00VEyCKiw4Xf66uZSn1zKAuumGVEP34zJiR0Pr0msS2ilVmLpdd2q0/s320/untitled.JPG" /></a></div><br />
Usually humans kill animals to make their food, however this is food that kills you back. Anyone flipping through cable channels has most likely seen the ridiculous <a href="http://www.heartattackgrill.com/">Heart Attack Grill</a>. Billing themselves as "the only honest restaurant in America," they've taken the idea of the calorie laden burger to the absolute extreme. Rather than hide the fact that the average burger is incredibly bad for you, they celebrate it. Burgers named the "Quadruple Bypass" stack four huge patties sky high, and when combined with their fries (cooked in pure lard, by the way), you have a meal that has the caloric content to keep you running for a solid week. <br />
<br />
Oh, and if you weigh over 350 lbs, you eat for free.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-69669088356505780842010-09-15T09:56:00.002-04:002010-09-15T09:57:26.393-04:00Burgers and Brews: A Breakdown<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrwt-_BVy1gNvtKCodt1WrA3PUNxjR-MBuNZowVRKtoAip1kfOwSjNdId1QMnwAxxgfGjsSCrQmpOd4QMqsiryHpkVSGZSW2NUSVVddxWmKOYFFXDcnd_7MW0FKD_kiHq4eCos_UCEgY/s1600/45170_431838181939_96777581939_4848473_8041884_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrwt-_BVy1gNvtKCodt1WrA3PUNxjR-MBuNZowVRKtoAip1kfOwSjNdId1QMnwAxxgfGjsSCrQmpOd4QMqsiryHpkVSGZSW2NUSVVddxWmKOYFFXDcnd_7MW0FKD_kiHq4eCos_UCEgY/s320/45170_431838181939_96777581939_4848473_8041884_n.jpg" /></a></div><br />
There are a lot of beer blogs out there. A lot. A quick look at the Blogs of Note section on this site will give you a hint of that. So why add another one? Why join the ranks of so many other beer enthusiasts who just can’t seem to keep their mouths shut? What do I, middle of the road beer-geek that I am, have to contribute to the ever expanding universe of craft beer?<br />
<br />
Not a whole helluva lot.<br />
<a name='more'></a><br />
What I <em>can </em>offer is simply this: an honest, unfiltered, average Joe opinion on beers that you can go out to the store and actually buy. I won’t focus on super-rare, extremely limited, one-off beers that you have to give up your firstborn for (although, if anyone is willing to supply them, I’ll gladly give it the full B&B treatment). Nor will I focus on beers that aren’t available in the New England area (once again, if some fall into my lap, I won’t push them away). I want you the reader to be able to read about a beer, and be able to go out and buy that beer (or not). I make no excuses for being a Northeast-centric beer-writer. This is where I live. This is where I drink. <br />
<br />
It’s come to my attention that some people think my grading system is, to put it nicely, arbitrary. I don’t argue this. I’ll be the first to admit that I don’t have a strict rubric for these grades, but I do have some very general guidelines. There are two extremes in my grading. The highest grade, an A+, is the best beer I’ve ever had. I would literally crawl naked over a pit of pissed off lobsters to get a sip of this beer. If I had a kid, I would name it after this beer. I would drink this beer, and only this beer, until I died (be it from old age or cirrhosis of the liver, whichever comes first). <br />
<br />
On the other end of the spectrum is obviously an F-. To qualify for this esteemed honor, the beer would have to be so vile that I wouldn’t be able to swallow a second sip. The aroma would burn my nose-hairs, cause instant vertigo/nausea, and possibly cause my hair to catch on fire. The flavor would be enough to induce dry-heaves and a loss of faith in God, with a possible side effect of death. This beer would be a good substitute for Drain-O as I pour it down the sink. <br />
<br />
Everything else? Well, I guess that’s up to my mood. Sometimes I can forgive an industrial-light lager for being what it is, and focus on the positives. Sometimes I’ll rip a beer a new orifice. Sometimes I can grade a beer a C one day and a B the next. Why? Because it’s just one man’s opinion, it’s one data point. Let my interpretations be a jumping off point for you, a place to start. Curious about a beer? Take a look at what I had to say about it, then go see for yourself. Agree with me? Let me know. It gives me the warm fuzzies. Think I’m full of crap? Tell me! You might even convince me to change my mind. Either way, you’ll be educating yourself about the ever expanding world of craft beer.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com5tag:blogger.com,1999:blog-4834373962215806791.post-35227099420992915222010-09-05T13:58:00.002-04:002010-09-05T14:00:18.013-04:00Harpoon, Triticus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxaFX_rpq1teyzyET6Pn_i0JY3Zdh_cZuKt7DokWNTmTUeEJHv_IwcSM3tKm5XDg09FR27IUJ7X6yqJf-Relp4d9c5RJWf3_dxUH8fQvvjV5hkLu2a2yLFEXgivdH_dT3x8B0yzE8USY/s1600/DSCN0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxaFX_rpq1teyzyET6Pn_i0JY3Zdh_cZuKt7DokWNTmTUeEJHv_IwcSM3tKm5XDg09FR27IUJ7X6yqJf-Relp4d9c5RJWf3_dxUH8fQvvjV5hkLu2a2yLFEXgivdH_dT3x8B0yzE8USY/s320/DSCN0793.JPG" /></a></div><br />
<a href="http://www.harpoonbrewery.com/">Harpoon Brewing Co.</a><br />
Grade: B+<br />
<br />
Don't drink this beer at a party, you'll wake up the next morning with various things written across your face and inexplicable photos of you on Facebook. This is one of those beers where I realize my background and knowledge of other beer types is incomplete. Harpoon calls this beer a "wheat wine," which is essentially a beer made with a very large amount of wheat, and bumped up in alcohol content. I have a feeling this beer has more in common with German and Belgian strong ales like doppelbocks and tripels, than the American styles I'm used to. This is an area of expertise where sadly, I'm not very well versed. I can't make those connections with those styles or draw associations. But what I <i>can</i> do is tell you if this is a good beer.<br />
<br />
This is a good beer.<br />
<a name='more'></a><br />
The first thing that surprises me about this beer is the color. I had no idea this was a darker beer, when I hear "wheat" in the description I immediately think of lighter beers, like hefeweizens (color prejudice, I know). The color is a deep brown, almost opaque. The tan head that comes up isn't very thick, and falls to a lacing after a little while. Sweet aromas are in the nose, candy, caramel, some banana and bubblegum are there too. The flavor is like I'm sipping on a completely different beer than the one I was just smelling. Roast, dark chocolate, and some coffee mix in with the sweet sugars and caramel. The more you drink this beer, the more the sweetness drops out and is balanced by the darker roasted flavors. In fact it seems to change them, the sweeter flavors turn more into raisins and dates as you drink. The mouthfeel is medium light, not heavy at all despite the very large alcohol percentage (11.5% ABV). There's no alcohol burn at all in the flavor, only that warming sensation as you drink it. This tastes very much like an imperial stout got it on with a Belgian golden strong ale. The finish is dry, and with some backup bitterness from the hops makes me want another sip.<br />
<br />
The problem I have with a lot of "winter warmer" style beers is the alcohol level is almost always accompanied by a huge thick mouthfeel, and overly sweet flavors. I don't want to drink these types of beers, even if I'm only intending to have one pint due to the alcohol content. I see a winter warmer as one of those beers you don't mind having on a cold day in front of a fire. That alcohol warmth is exactly what I'm looking for, but that's it. I want the rest of my beer to be quenching and dry, allowing me to readily take another sip, not brace myself for the onslaught of a hot, fusel-laden booze bomb. I can take another sip of Triticus, and keep sipping it 'til it's gone. Then I'll most likely lay down and fall into a warm and cozy winter nights sleep, hopefully without someone writing something suggestive on my face.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-79774870036106204262010-09-03T06:45:00.000-04:002010-09-03T06:45:00.926-04:00The Session #43: The New Kids on the Block<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTrYQum_MxGyVankUZbwQenJb29FoqaSvVDSDO_5hpJO6HVzv-7nDEujjcLtbdCNkLbsFMU-8-Wo8HFI4AgEz5RFoUq8eyn-zET_QeaZpP3vM8nStUFlIIetB-WnYN4V0BOihS9LGTf8/s1600/untitled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTrYQum_MxGyVankUZbwQenJb29FoqaSvVDSDO_5hpJO6HVzv-7nDEujjcLtbdCNkLbsFMU-8-Wo8HFI4AgEz5RFoUq8eyn-zET_QeaZpP3vM8nStUFlIIetB-WnYN4V0BOihS9LGTf8/s320/untitled.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The Session is a chance for beer bloggers to write on a shared topic each month. This month Carla over at <a href="http://www.thebeerbabe.com/">The Beer Babe</a> is hosting, with the topic “New Kids on the Block.” From her site:<br />
<blockquote>“With the astounding growth of the number of craft breweries this year, chances are there’s a new one in development, or has just started out in your area… How does their beer compare to the craft beer scene in your area? Are they doing anything in a new/exciting way? What advice, as a beer consumer, would you give to these new breweries?”</blockquote><a name='more'></a><br />
Some say that America is going through a “beer renaissance.” For the first time since the 1920’s, the number of breweries in the U.S. has exceeded pre-Prohibition numbers. Movement to de-centralize food and beverages is widespread. Emphasis on locally produced items has reached every market. Popular (or least the loudest) opinion is that macro-lagers are inferior to local, small batch craft beer. There isn’t a better time to be opening a brewery… right?<br />
<br />
With the increased national awareness of craft beer comes an increased expectation of quality. While the appeal of locally produced brews certainly gets people excited, it’s the quality that keeps them coming back. Just because a brewery is local, doesn’t mean it is producing good beer. However if a brewery can combine the local attitude of a true craft brewer with excellent and exciting beers, they can rocket to “beer-stardom.” If they can’t, they’re relegated to the heap with all the other pretenders.<br />
<br />
Recently a private company took over the newly closed <a href="http://www.hopsrestaurants.com/home/openmenu.asp">Hops Brewery</a> near me, and re-opened as <a href="http://www.carsonsbrewhouse.com/">Carson’s Brewhouse</a>, keeping the original Hops brew system (and brewer). Locals were excited that we would finally have a local brewery that could produce some exciting new beers, not the corporate-mandated boring recipes that they had been pumping out for years. Unfortunately we were wrong. The beers were just as safe as they had always been, catering to the BudMillerCoors crowd and served sub-arctic in frosty mugs. Essentially Hops in sheep’s clothing. Rumor has it that a consultant is coming in to try and turn things around, but it’s a testament to the advanced palates of the public that making fizzy yellow beer is a sure way to go out of business.<br />
<br />
On the other end of the spectrum would be <a href="http://www.prettythingsbeertoday.com/site/">Pretty Things Beer and Ale Project</a> in Massachusetts. Even without a physical brewery to call their own (they brew on another brewery’s system, details in their own words <a href="http://www.prettythingsbeertoday.com/site/node/16">here</a>), they have exploded on the beer scene with their unique and downright tasty beers. They bottle only in 22oz bombers and have limited tap accounts. At the recent <a href="http://beeradvocate.com/acbf/">ACBF</a> held in Boston, they were easily the most sought after brewery at the event…again. The year before, only a few months after producing their first beers, they were the toast of the town. They hold frequent events, release parties, and beer dinners throughout the Boston and New York areas, which creates a sense of community. Not only is this beer awesome, it’s local. <br />
<br />
Upon tasting their beers and hearing their story at ACBF, I immediately went out the next day and bought everything they made. I bought the beers because they were good, but I also bought them because I wanted the brewery to succeed. Because they worked so hard to create that sense of involvement, of community, I will support them in everything they do. <br />
<br />
Was I sucked into the hype? Did I drink the Kool-Aid? Why did I, cynical beer enthusiast (snob) that I am, suddenly decide to jump on the Pretty Things bandwagon? Because the beer is damn good. Take away everything else, the beer stands out on it’s own. No amount of hype, swag, promotion, prostitution, or cajoling can make a bad craft beer popular. That might work for that BudMillerCoors crowd, but craft beer drinkers know better. They already see past the marketing of those big guys, they look at quality. <br />
<br />
So here's my advice to all those new and upcoming craft beer makers out there: brew good beer. It really is that simple. If you put out a good product, the community is going to get behind you and welcome you with open arms. But if the beer ain’t good, we ain’t gonna drink it.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-81577167505294301222010-08-30T20:48:00.000-04:002010-08-30T20:49:20.661-04:00Sam Adams, Black Lager<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgxNDHIqlprqTo5kUjblRxTka5AVByOwWKAL87bRTK4WeN_XLAVlIMPwj38-A_Irpnc55LYdItshmN8eYvLX1QKEjRxk1ojViI1b6wK10SfeWUKS7uynVtqw1IHcOJev8e5ts1NIEYyQ/s1600/DSCN0785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgxNDHIqlprqTo5kUjblRxTka5AVByOwWKAL87bRTK4WeN_XLAVlIMPwj38-A_Irpnc55LYdItshmN8eYvLX1QKEjRxk1ojViI1b6wK10SfeWUKS7uynVtqw1IHcOJev8e5ts1NIEYyQ/s320/DSCN0785.JPG" /></a></div><br />
<a href="http://www.samueladams.com/age-gate.aspx?ReturnUrl=%2findex.aspx">Boston Beer Company</a> <br />
Grade: B-<br />
<br />
Appears black at first, but when you hold it up to the light, it becomes a deep blood red. A tan head tops the beer, falling to a thin layer fairly quickly. Dark brown sugar, molasses, bread and toast all come up from the aroma. It's very well hidden, but there's a slight element of sulfur that tells me this is indeed a lager. Roast and sweetness battle it out on the first sip. There's a definite coffee/dark chocolate flavor, indeed it finishes relatively dry with a bit of that roasty bitterness left on the tongue. The caramel and toffee are there as well, lending a sweet counterpoint only slightly less forward than the roast. There are a tiny bit of spicy hops in there as well, but it's barely noticeable. <br />
<a name='more'></a><br />
This beer drinks a lot like a stout, and if you poured this for me I'd probably say that's what it is. There are certainly some lager elements here, the smoother body and overall clean profile are the most obvious. The sweeter flavors are also something I'd be used to finding in a lager, like a bock. But those roasty, coffee and chocolate flavors are not subtle here at all. They're playing a major role, and while some traditional shwartzbiers (as the style is known in Germany, where it started) certainly do have those elements, they don't have them in this magnitude.<br />
<br />
But while this beer isn't exactly what it claims to be, it doesn't make it a bad beer. It's expertly brewed, very clean, and I can tell that the flavors in this beer are intended, a specific recipe decision. While I may not agree with those decisions, I think that the brewers achieved the flavors they wanted. It drinks like a stout...but a good stout. A nice, smooth, sultry stout. A stout that you'd pick up in a bar and bring home. A stout you'd play Barry White for. A stout you'd want to pop open only to realize, all too late, that it isn't a stout at all. It's a lager.<br />
<br />
I don't know, some people are into that.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-50440907515071767942010-08-25T20:08:00.000-04:002010-08-25T20:09:30.294-04:00Magic Hat, Hex<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIxXw4e5w9MXPI1fUWwo34aDcjoXTZRbKIaqNxQ0iek3eYbAsuF7rO6GuOodlYnKQ5VMeOgfIF2Z4hvHQHb2P_HA3zcn5Aa8_jPCFE_J-OTvadz0mwlkxi3qj6pcIQU20kjB5E3Pk0TI/s1600/DSCN0779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIxXw4e5w9MXPI1fUWwo34aDcjoXTZRbKIaqNxQ0iek3eYbAsuF7rO6GuOodlYnKQ5VMeOgfIF2Z4hvHQHb2P_HA3zcn5Aa8_jPCFE_J-OTvadz0mwlkxi3qj6pcIQU20kjB5E3Pk0TI/s320/DSCN0779.JPG" /></a></div><br />
<a href="http://www.magichat.net/">Magic Hat Brewing Co.</a><br />
Grade: C+<br />
<br />
It wasn't my intention to have a string of Oktoberfest beer reviews, but seeing as how it is fast approaching the German festival season (Oktoberfest begins in September, those guys know how to party!) I figured I'd just keep the ball rolling. So I'll focus on American breweries, mostly because all the authentic German stuff is pretty old and beat up by the time it gets to these shores (and I'm pretty sure they keep all the best stuff for themselves anyway). Seeing as how almost every American brewer is putting out an Oktoberfest, I took it upon myself to weed through and expose the pretenders. <br />
<br />
If you'd like to see some reviews of different Oktoberfest beers from last year, check out the <a href="http://burgersandbrews.blogspot.com/2009/08/harpoon-brewing-co-octoberfest.html">Harpoon</a>, <a href="http://burgersandbrews.blogspot.com/2009/08/samuel-adams-oktoberfest.html">Sam Adam</a>s, <a href="http://burgersandbrews.blogspot.com/2009/08/blue-point-brewing-co-oktoberfest.html">Blue Point</a>, <a href="http://burgersandbrews.blogspot.com/2009/09/ayinger-oktoberfest-marzen.html">Ayinger</a>, <a href="http://burgersandbrews.blogspot.com/2009/09/clipper-city-brewing-co-marzhon.html">Clipper City</a>, and <a href="http://burgersandbrews.blogspot.com/2009/09/hofbrau-munchen-oktoberfest.html">Hofbrau Munchen </a>writeups. Popular style around this time of year, isn't it?<br />
<a name='more'></a><hr xmlns="http://www.w3.org/1999/xhtml" /><br />
A thin white fizz comes up from an aggressive pour, then dissipates into literally nothing. The beer itself is perfectly clear, and the color is a deep golden with amber highlights. There's not a whole lot in the aroma, I'm actually getting a little green apple amidst the lager sulfurs. The mouthfeel is a sturdy medium, big on the palate but not thick or cloying. Carbonation scrubs the tongue, which highlights some of the hop bittering. Unlike <a href="http://burgersandbrews.blogspot.com/2010/08/heavy-seas-prosit-imperial-oktoberfest.html">Heavy Seas</a>, this beer has much more hop flavor, highlighting some more spicy, earthy hop varieties. There is a fair amount of toast and bread, with a little bit of caramel thrown in too. There's a bit of a roast flavor in there as well, almost a small acrid note. It seems that after just having the Prosit! that this beer is muted. It shares many of the same flavors, but just dialed way down.<br />
<br />
While Magic Hat surely isn't known for adhering to styles, I have to say that this beer pays homage well. This isn't quite an Oktoberfest (the label does say "OURtoberfest" after all), but the basics are all there. Where they seem to have deviated is in the hop profile, giving it a bit more of an American edge. It's not perfectly brewed however. There are a few off notes, mostly the acrid roast and the green apple aroma. Not to mention the non-existent head. To say that it's out of style I think is correct, but to say it's a bad beer I think isn't quite accurate either. Say rather, that it was a good first attempt, and worth brewing again with some tweaks. But knowing Magic Hat once they perfect this recipe, they'll retire it like all the other good ones in their lineup.<br />
<br />
Speaking of which, be on the lookout for the resurrection of HI.P.A., formally their spring seasonal now coming back as a fall release. I was a big fan of this beer, and naturally they mothballed it. Gladly, enough people were of like mind and bugged Magic Hat to bring it back around. Hopefully it will live up to my hazy memory of it.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com0tag:blogger.com,1999:blog-4834373962215806791.post-5680511349537432852010-08-24T19:05:00.000-04:002010-08-24T19:16:20.586-04:00Heavy Seas, Prosit Imperial Oktoberfest<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qviCOPYGWTrSjvizUYCKUeoFISmOc2mFJ8fuV6UvSNxE0sgnFaFw3fW4vJ67evQ8yYUWKYGOoT5nFG7YPzqrE6kEmsDSsotJS0riuHoEhbHDzzu0OvBBqPNSioSf_D430ESleJ7zVnQ/s1600/DSCN0775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qviCOPYGWTrSjvizUYCKUeoFISmOc2mFJ8fuV6UvSNxE0sgnFaFw3fW4vJ67evQ8yYUWKYGOoT5nFG7YPzqrE6kEmsDSsotJS0riuHoEhbHDzzu0OvBBqPNSioSf_D430ESleJ7zVnQ/s320/DSCN0775.JPG" /></a></div><br />
<a href="http://www.hsbeer.com/">Heavy Seas Brewing Co.</a><br />
Grade: A<br />
<br />
After the disappointment of the <a href="http://burgersandbrews.blogspot.com/2010/08/berkshire-brewing-co-oktoberfest-lager.html">Berkshire Oktoberfest</a>, I felt the need to prove that Americans can brew a damn good Marzen, and lo and behold, Heavy Seas (formally Clipper City) releases their Prosit! Oktoberfest Lager. <br />
<br />
Prosit (pronounced PRO-sht) is the German version of "cheers," and during Oktoberfest it may be the most commonly uttered word in the entire country of Germany. Heavy Seas put this beer out last year as a part of their "Mutiny Fleet" portfolio, a collection of seasonal releases in 22oz bottles that push the boundaries of flavor and alcohol content. However despite the aggressive positioning, each and every one of these beers are balanced and perfectly brewed, but still edgy enough to give most beer geeks a nice little hard on. I actually gasped when I saw that this beer was back for another year, and grabbed it like the greedy little nerd that I am. <br />
<a name='more'></a><br />
A puffy white head comes up from a very clear amber lager, and falls to a thin film on the surface. Some sweet aromas mix with more grainy, earthy notes. Caramel pairs with bread, some candy-like notes mix with toast. The characteristic sulfur elements of a lager are very few, if they're here at all. There's a slight little bit of fruit, but it's more like a subtle candy fruit than a banana note. <br />
<br />
The mouthfeel is medium, just barely edging towards medium-full, with a slightly lower level of carbonation than I was expecting. At first the flavors of toffee and very light caramel hit your palate, but then there are layers and layers of bread and toast coming after it, with a firm yet subdued bittering at the end. The complexity of the flavor is matched only by it's balance. I'm not overwhelmed at all. In fact, I'm growing more intrigued after each sip. The hop bitterness does an excellent job of scrubbing off some of the sweeter flavors from my tongue, allowing me to start each sip fresh without becoming fatigued. The caramel and toffee are complimented so well by the bread and biscuit flavors that, while I can taste each one individually, nothing clashes. If there is a 9% ABV in here, I can't find it. There are absolutely no hot alcohols or strained esters, in fact the only indication this isn't a session beer is the slight warming sensation after half a pint. <br />
<br />
Technically this beer is a little outside the true "Oktoberfest" guidelines by being so high in alcohol. That being said, this beer is the most authentic and true German style Marzen I've found yet. How do I know? How do I, having only the limited available examples available to me, know that this is the (American) holy grail of Oktoberfests? Because I can drink a lot of this. And I mean, a LOT. I want liters of this, never ending buckets of this beer brought to me by busty German women in tight fitting <a href="http://en.wikipedia.org/wiki/Dirndl">dirndls</a>. It makes me want sausage, and oompa music. I want to wander from place to place for two weeks, wondering only where my next liter of this beer is. This, dear reader, is what comes to my mind when the word "Oktoberfest" is mentioned.<br />
<br />
Prosit.Mike R Lynchhttp://www.blogger.com/profile/04554749434552291696noreply@blogger.com2